Whole Foods gets VP of culinary, hospitality

Whole Foods Market named Tien Ho global VP of culinary and hospitality, responsible for leading the prepared foods and bakery team. He will be based at the company's headquarters in Austin, Texas, and start in January 2016.

Ho was most recently corporate executive chef at Morgans Hotel Group, where he led culinary development, kitchen design, concept development, strategic partnerships, standard operating procedures and recruitment of culinary positions across the group's 10 hotel brands.

Prior to his role at Morgans Hotel Group, Ho held chef and partner positions at several prestigious restaurant brands in New York, including Little Wisco, Momofuku Ssäm Bar and Má Pêche.

Earlier in his career, he was a sous chef at Café Boulud and Café Gray in New York, and also worked for Four Seasons Hotel Houston and The Driskill Hoten in Austin.

"Having worked among some of the most recognized chefs and hotel brands in the world, Tien is an innovative leader in the culinary and hospitality industries," said Ken Meyer, exec-VP of operations at Whole Foods. "As the Whole Foods Market brand continues to evolve and differentiate itself from competitors, we recognize the importance of this role and could not be more pleased to welcome Tien, who will help us elevate the way Whole Foods Market guests experience our food."

Ho was named Best New Chef by New York magazine in 2011 for his Asian cuisine at Má Pêche. Press Release