Yves oversees a portfolio of 170 hospitality outlets across two racecourses, with a devotion to quality and service. ‘Hospitality is all about service and simply making guests happy,’ he says. He champions the highest standards of service and safety, ensuring the team demonstrates professionalism and integrity in every interaction. Under his leadership, the Racecourses continue to flourish, raising the bar for hospitality experiences.

Mei possesses extensive experience serving distinguished guests, including Stewards and other prominent figures from around the world. Beyond delivering exceptional services, she demonstrates agility by handling rapidly changing circumstances with outstanding adaptability to ensure attentive hospitality for every Steward and VIP guest. With her team, she is committed to fostering a welcoming environment where Members and guests can comfortably connect, share laughter, and savour gourmet experiences.

Timme’s journey with the Club began at Six Furlong in Happy Valley Clubhouse. For over 15 years at the Racecourses, he has consistently championed Members’ experience as the cornerstone of the Club’s success. With unwavering dedication and a passion for cultivating close-knit relationships with Members, Timme strives to create a heartwarming environment at Racecourses.

Carmen has demonstrated tremendous adaptability and perseverance through her career journey, moving up from catering and events team to the role today, taking charge of food and beverage operations in Owners boxes. Despite the fast pace and challenges from versatile demands and environments, Carmen remains level-headed under different circumstances, delivering tailor-made experiences to Owners and hosting large-scale events. Working with a team to deliver personalised and exceptional service consistently, Carmen always believes in teamwork and considers flexibility a valuable quality.

Keith has elevated off-course dining scene with restaurants like at The Beat and Vantage, Hay Market, Keiba, Pak Sing Restaurant and all other public restaurant, where racegoers enjoy thrilling action and diverse cuisine. His extensive food and beverage experience from prestigious establishments has also facilitated the development of numerous restaurants at Happy Valley and Sha Tin Racecourses, extending premier dining experiences to non-racedays.

Chef Suter is a seasoned chef specialising in Western cuisine. His culinary career has spanned continents, from a traditional Zurich hotel to experiences in Sweden, South Africa, across Asia, and finally to Hong Kong. This diverse background has shaped his versatile culinary style. His six years with the Racecourse Operations team provided valuable experience in catering management. As a proven leader, he has guided teams of up to 30 chefs to victory at numerous culinary competitions over the past 20 years.

Over the past decades at the Club, Chef Lam has spearheaded numerous culinary innovations, including the fusion of fine dining and modern Chinese cuisine and the development of a secret XO sauce recipe. Now in a leadership role, he emphasises innovation and interdisciplinary communication to cater to the diverse needs of Members across generations. Chef Lam's dedication to excellence is evident in every detail of the Conghua project. His integral involvement in the development of Conghua Racecourse, from master planning to the design of each dining venue, ensured top-notch service quality. Looking ahead, he is passionate about passing on the essence of Chinese culinary arts.