{"id":34513,"date":"2005-05-12T07:42:34","date_gmt":"2005-05-11T23:42:34","guid":{"rendered":"http:\/\/www.chinahospitalitynews.com\/2005\/05\/12\/new-food-and-beverage-director-for-kerry-centre\/"},"modified":"2005-05-12T07:42:34","modified_gmt":"2005-05-11T23:42:34","slug":"new-food-and-beverage-director-for-kerry-centre","status":"publish","type":"post","link":"https:\/\/www.chinahospitalitynews.com\/cn\/2005\/05\/12\/34513\/","title":{"rendered":"New Food and Beverage Director For Kerry Centre"},"content":{"rendered":"<p><img decoding=\"async\" height=\"60\" src=\"http:\/\/www.chinahospitalitynews.com\/images\/shangrilagroup_logo_120x60.gif\" width=\"120\" align=\"right\">Shangri-La's Kerry Centre Hotel has appointed George Baird as Director of Food and Beverage. George will be responsible for the hotel's food and beverage outlets, Western and Chinese kitchens, and all the catering for the hotel's two ballrooms, 11 function rooms and its signature outside catering service.<\/p>\n<p><!--more--><\/p>\n<p>A professional in food and beverage management as well as a culinary expert, George Baird has 19 years of hospitality experience gained with internationally acclaimed hotels and restaurants in the UK, Malaysia, Thailand and China. Originally from the UK, George Baird most recently served as the Executive Chef of the famed Shangri-La Singapore. His association with Shangri-La group started when he joined Portman Shangri-La Hotel Shanghai in 1992 as Executive Sous Chef. He then was promoted to Executive Chef at Shangri-La Hotel Bangkok and subsequently the Director of Food and Beverage in Shangri-La Hotel Dalian. <\/p>\n<p>Ambitious and multi-skilled, George Baird has taken on the new challenges at Shangri-La's Kerry Centre Hotel. His flair for the finest in hospitality and cuisine, along with his proven track record in the industry, makes him the perfect choice to lead the food and beverage team at The Kerry.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shangri-La's Kerry Centre Hotel has appointed George Baird as Director of Food and Beverage. George will be responsible for the hotel's food and beverage outlets, Western and Chinese kitchens, and all the catering for the hotel's two ballrooms, 11 function rooms and its signature outside catering service.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12723],"tags":[],"class_list":["post-34513","post","type-post","status-publish","format-standard","hentry","category-english"],"_links":{"self":[{"href":"https:\/\/www.chinahospitalitynews.com\/cn\/wp-json\/wp\/v2\/posts\/34513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chinahospitalitynews.com\/cn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chinahospitalitynews.com\/cn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chinahospitalitynews.com\/cn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chinahospitalitynews.com\/cn\/wp-json\/wp\/v2\/comments?post=34513"}],"version-history":[{"count":0,"href":"https:\/\/www.chinahospitalitynews.com\/cn\/wp-json\/wp\/v2\/posts\/34513\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chinahospitalitynews.com\/cn\/wp-json\/wp\/v2\/media?parent=34513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chinahospitalitynews.com\/cn\/wp-json\/wp\/v2\/categories?post=34513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chinahospitalitynews.com\/cn\/wp-json\/wp\/v2\/tags?post=34513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}