Melco nurtures local talent through its “Culinary Foundation Acceleration Program”

To meet the SAR government’s calls for economic diversification, Melco Resorts & Entertainment continues to support local talent development through its “Whole Person Development” philosophy, a systematic approach to help accelerate talent growth within the company. Melco’s dedicated initiatives such as its “Foundation Acceleration Program (FAP)” which was launched in 2015 nurture non-gaming and creative talent to contribute to industry diversification. Colleagues are provided diverse learning opportunities for enhancement of vocational skills and to increase prospects for career progression.

As Macau’s first talent development program of its kind within the culinary sector, in 2021, “Culinary Foundation Acceleration Program (Culinary FAP)”, was launched in partnership with Labour Affairs Bureau (DSAL) and the Macao University of Tourism (UTM). It offers comprehensive culinary training and covers aspects as diverse as international cuisine, food safety, cost control, kitchen design and customer behavior. Through the program, Melco aims to identify and nurture local culinary talent while reinforcing Macau’s position as a “Creative City of Gastronomy”.

Since its launch, the structured, 12-month “Culinary FAP” has seen the successful graduation of 42 local talents, with approximately 88% of participants completing the program, and over 55% of graduates receiving promotions in their new roles. This year, 11 colleagues successfully graduated from the program.

A special event was hosted last month to celebrate the achievements of this year’s graduates and welcome the program’s new participants. And, to coincide with “International Chefs Day” on October 20, the event recognized the achievements of the top 100 chefs from the company, honoring them for their exceptional skills, efforts and contributions towards Melco’s culinary excellence throughout the years.

Lawrence Ho

The event was attended by guests of honor including Mr. Wong Chi Hong, Director of DSAL; Mr. Lawrence Ho, Chairman & CEO of Melco; Dr. Fanny Vong Chuk Kwan, Rector of UTM; Ms. Astrid Cheung Wai, Head of Vocational Training Department of Labour Affairs Bureau; Dr. Connie Loi, Vice Rector of UTM; Ms. Queenie Wong Vai Ian, Head of Skills Training Division of Vocational Training Department of Labour Affairs Bureau; Ms. Marta Lam, Lecturer of UTM; Ms. Akiko Takahashi, Executive Vice President and Chief of Staff to Melco Chairman & CEO; Mr. Calvin Soh, Vice President of Culinary of Melco; Mr. Tim Kelly, Property President of City of Dreams Macau; Mr. Kevin Benning, Senior Vice President of Melco and Property General Manager of Studio City; and Dr. Raymond Lo, Senior Vice President of Melco, Head of Global Marketing and General Manager of Altira Macau and Mocha Clubs.

This year’s “Culinary FAP” graduates prepared a special menu for the event’s attendees’ enjoyment, showcasing their talent and all-round culinary skills gained through the program.

Mr. Lawrence Ho, Chairman & CEO of Melco, said, “We are honored to continue the implementation of our one-of-a-kind ‘Culinary FAP’ with the support of DSAL and UTM. ‘Culinary FAP’ will further advance local culinary talent amongst our colleagues and the community and help improve career opportunities as part of our contribution to the diversified development of Macau and the Greater Bay Area.

Wong Chi Hong

“Congratulations to our program graduates on your achievements and hard work, as we also welcome our new batch of program enrollees. We are also thrilled to celebrate the wonderful talent and contributions of 100 of our chefs from the team. Your accomplishments and efforts are core to the Company’s globally recognized standards of culinary excellence, so thank you.”

In his speech, Mr. Wong Chi Hong, Director of DSAL, said, “I would like to thank Melco for its dedication towards to local employees over the years, continuously investing resources, providing personnel with diversified training to enhance their professional skills, and setting up a ladder for upward mobility for them. I also wish to thank UTM for their continued support and cooperation for the program. As neighboring regions continue to inject new elements into the tourism industry, Macau must keep up with the pace of tourism development to maintain its competitiveness and attractiveness as a ‘Creative City of Gastronomy’. The Bureau will continue to support the program by providing food safety knowledge, cooking skills certifications and more to enhance the professional capabilities and personal qualities of local chefs, to further their upward mobility opportunities, allowing them to maximize their potential, and to play a greater role in the catering industry.”

Fanny Vong Chuk Kwan

Dr. Fanny Vong Chuk Kwan, Rector of UTM, said, “UTM will continue to collaborate closely with Melco to promote the diversified development of ‘Tourism + Gastronomy,’ ensuring that the art of gastronomy not only delights taste buds but further plays a pivotal role in the economy. We are confident that the collaboration between academia and industry can foster synergistic interaction, enabling both parties to leverage their strengths to jointly cultivate talents essential for the development of appropriate economic diversification in Macao.”