The Excelsior appoints David Wilkie and Michael McCalman

Chef Michael McCalman with his 17 years of diverse experience joins The Excelsior as the new Executive Chief. David Wilkie, on the other hand, with 11 years of experience in F&B management is appointed as the new Director of Food & Beverage, according to The Excelsior. 

Mr. Michael Ziemer, General Manager of The Excelsior, Hong Kong is pleased to announce the appointment for the two positions. 

David Wilkie – Director of Food & Beverage

David joins The Excelsior with 11 years of Food & Beverage management experience gained in luxury and sizeable hotels across Europe, Middle East and America. Before joining The Excelsior, David held the position of Assistant Director of Food & Beverage at Jumeirah Emirates Towers, Dubai a flagship luxury business hotel, managing the hotels 15 food and beverage outlets. Prior to that, David was with The Ritz Carlton Hotel Company for a number of years where he was part of the pre-opening team task force for Ritz Carlton hotels in America, Europe and the Caribbean. During which time he was responsible for the food and beverage team at the Ritz Carlton Laguna Niguel, California. He will lead The Excelsior’s Food and Beverage team in achieving optimum operating efficiency and all business goals while maintaining the hotel’s legendary level of service.

Michael McCalman – Executive Chef

Chef Michael McCalman brings to the position more than 17 years of diverse experience in five-star hotels and free-standing restaurants. He joins The Excelsior, Hong Kong from Intercontinental Grand Standard Hong Kong, prior to which he was the Executive Chef of One & Only in Cape Town, South Africa. Michael first came to Hong Kong in 2001 and worked in Kowloon Shangri-la Hotel as Executive Sous Chef then was promoted to Executive Chef. He was then transferred to the hotel group’s other properties across Asia until 2008 where he held the position of Executive Chef for the opening of Futian Shangri-la, Shenzhen. In his capacity as Executive Chef for The Excelsior, Hong Kong, Chef Michael will be responsible for the hotel’s overall culinary direction and production. He also will handle all food costs, manage guest advocacy and maintain colleague commitment.