Thomas Ho

Executive Chef


Chef Thomas Ho leads the direction of 53 by the Sea. He is a local boy, growing up on the island of O’ahu. His passion in food is ‘New American’.

He pursued his education at French Culinary Institute in New York in 2000. After a long apprenticeship, he started his career as a line cook. One year later he was promoted as Banquet Chef at Mandarin Oriental Hotel in San Francisco.

Chef Thomas Ho then moved to Las Vegas in 2005 and became Chef Tournant at Caesars Palace. A year later, he took his career to the next level and became assistant Chef for Catering and Banquets at the prestigious Bellagio Hotel. His success continued as he became the Sous Chef at the stylish Nobu’s Restaurant. The restaurant earned the Michelin star during his tenure. Chef Thomas then opened a new restaurant, the Society Café at the Wynn Encore, which went on to win the best new restaurant award from Esquire Magazine.

Since both he and his wife are from Hawai’i they made the decision to move back home in 2010 to raise their two beautiful children. Soon after returning, he was offered Chef de Cuisine of Hoku’s at Kahala Resort Hotel. Just before joining 53 by the Sea, he was Chef de Cuisine of Orchids at Halekulani.

Chef Thomas Ho strives to create dishes that are not only flavorful, but also visually attractive.