Ramu Suppiah has joined Marco Polo Shenzhen as executive assistant manager for food and beverage.

He was transferred from Omni Saigon Hotel where he served in the dual capacity of food and beverage director and executive chef. Suppiah has 25 years of hospitality experience which includes executive chef experience in mainland China and Hong Kong, such as at Crowne Plaza Jinan, Grand Bay View Hotel Zhuhai and Regal Kowloon Hotel Hong Kong. He has also worked in some luxury hotels in the U.S.A., Canada and Malaysia, such as at the Crowne Plaza Johor, Malaysia.