Currently acting as the Hotel Service Manager for the Hirslanden Private Hospital Group, Peian Wong holds over fifteen years of experience in the hospitality industry. In her previous position as the Director of Food and Beverage for the Mandarin Oriental in Geneva, Switzerland, she was responsible for all Food and Beverage outlet operations. She oversaw the Rasoi – a Michelin star-rated Indian restaurant, Le Sud – a 100-seat brasserie, banquet facilities, outside facilities, In-Room Dining, Stewarding and Mobar – Mandarin Oriental’s luxury dining and lounge experience.
“Being half Chinese, tea had been part of my education, especially Lapsang Souchong tea, which I love.”
Having dedicated time and passion into her career, Ms. Wong has held positions at the forefront and behind the scenes of the Food and Beverage department, ranging from banquet halls to fine dining. Upon graduation from École Hôtelière de Lausanne, she embarked on her hospitality career by becoming part of the pre-opening team of the Delamar Hotel in 2002.
She then joined the Food and Beverage pre-opening team of Mandarin Oriental in New York City in 2003 and has since then remained a part of the Mandarin Oriental family. Over the next nine years, Ms. Wong eventually became Assistant Food and Beverage Director in 2009 and was responsible for all operations that occurred in the Food and Beverage department. Peian Wong also played a crucial role on the successful opening of the Mandarin Oriental Paris as CEA within the Food and Beverage department in 2011.
During her position at the Mandarin Oriental in Geneva, Peian Wong also received her MBA through the Mandarin Oriental Hotel Group Program in partnership with RMIT University in Melbourne, Australia to further enhance her expertise in the industry.