Global Executive Coordinator, Culinary and Hospitality
Tien Ho is the Global Executive Coordinator for the Culinary and Hospitality team. In this role, Ho will help lead Whole Foods Market’s Prepared Foods and Bakery team, ensuring that it consistently delivers the highest level of quality and excellence through existing and new concepts that deliver great customer experiences.
Ho comes to Whole Foods Market from Morgans Hotel Group, where he was responsible for all aspects of the culinary department across the group’s portfolio of 10 hotel brands, including Mondrian, Hudson, Morgans, Royalton, Delano, Shore Club, Clift, Sanderson, St Martins Lane and others in development around the world. While there, he led all kitchen design and concept development, orchestrated strategic partnerships with celebrity chefs, created and managed critical path and standard operating procedures for Morgans Hotel Group’s culinary team, and oversaw the recruitment of all culinary positions.
Prior to his tenure at Morgans Hotel Group, Ho held chef and partner positions at a number of prestigious, cutting-edge restaurant brands in New York City, including Little Wisco, Momofuku, Ssam Bar and Má Pêche. Ho began his culinary career in Texas at top-tier hotel restaurant venues, including Four Seasons Hotel Houston and The Driskill Hotel in Austin until he relocated to New York City in 2002 to serve as a sous chef at the award-winning Café Boulud and Café Gray.
Ho will be based at the company’s headquarters in Austin, Texas, where he is relocating with his wife and daughter. He is a graduate of the University of Texas at Austin with a bachelor’s degree in history and philosophy. He was named Best New Chef by New York magazine in 2011 for his innovative Asian cuisine at Má Pêche.