John Hui, Corporate Pastry Chef for Pebble Beach Resorts, has more than 27 years of experience at award-winning hotels, restaurants and bakeries across the country. Most recently, Hui served a nine-year tenure as Executive Pastry Chef for the world-renowned Caesars Palace in Las Vegas, where he established and opened a 10,000 square-foot bakery and oversaw nine restaurants. Prior to his current position, Hui showcased his talents at a variety of leading hotels including the Westin Maui, Westin St. Francis, San Francisco Hyatt Regency and San Francisco Marriott.

Due to his vast knowledge and expertise in pastry creation, Hui has received numerous awards and medals, as well as having appeared in several food magazines, cookbooks and cooking shows. He recently appeared on the Food Network’s "Food Network Challenge," where he competed against other award-winning pastry chefs. Hui’s impressive list of accolades includes nine American Culinary Federation awards, three Culinary Olympic Gold & Silver Medals from Germany, the 2003 Antonin Careme Medal and the 2002 Las Vegas Chef of the Year.

He was also inducted into the American Academy of Chefs in 2004 and he currently serves as the ACF Western Regional Competition Coordinator, Coach and Manager of the Las Vegas Culinary Team 2004/2008, an ACF Certified Executive Pastry Chef, member of the Academy of Chefs and a Culinary Competition Judge with the American Culinary Federation. Hui graduated from San Francisco City College where he majored in hotel and restaurant management, with a special emphasis in baking and cooking. He also completed advanced classes in sugar blowing, pulling and casting at the Albert Uster Teaching Center in Gaithersburg, Maryland.