{"id":25006,"date":"2024-10-10T04:29:39","date_gmt":"2024-10-09T20:29:39","guid":{"rendered":"https:\/\/thei.hhe-service.com\/?page_id=25006"},"modified":"2026-08-04T15:28:44","modified_gmt":"2026-08-04T07:28:44","slug":"dr-suzanne-ayer-storms","status":"publish","type":"page","link":"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-hospitality-and-business-management\/dr-suzanne-ayer-storms\/","title":{"rendered":"Suzanne Ayer STORMS \u535a\u58eb"},"content":{"rendered":"
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\u52a9\u7406\u6559\u6388 <\/h2>

\u9152\u5e97\u9910\u996e\u53ca\u5de5\u5546\u7ba1\u7406\u5b66\u7cfb<\/p>\n

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\u8054\u7edc\u65b9\u6cd5 <\/h4>

\u7535\u90ae<\/strong>: suzannestorms@thei.edu.hk<\/font><\/a><\/p>\n

\u7535\u8bdd<\/strong>: +852 3890 8191<\/p>\n

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TEACHING AREAS <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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    \n \t
  1. Culinary Arts<\/li>\n \t
  2. International Cuisines<\/li>\n \t
  3. Food and Beverage Operations<\/li>\n \t
  4. Menu Planning<\/li>\n \t
  5. Food Safety<\/li>\n \t
  6. Work-Integrated Learning<\/li>\n \t
  7. Research Methods and Supervision<\/li>\n<\/ol><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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    ACADEMIC QUALIFICATIONS <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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    • 2026 – The Hong Kong Polytechnic University, Hong Kong, China. Doctor of Hotel and Tourism Management<\/li>
    • 2018 – University of Hong Kong, Hong Kong, China. Master of Education Curriculum and Pedagogy<\/li>
    • 2013 – Tulane University, New Orleans, Louisiana, USA. English Literature and Language, B.A.<\/li>
    • 1998 – Culinary Institute of America, Hyde Park, New York, USA. Culinary Arts, A.O.S.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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      PROFESSIONAL QUALIFICATIONS <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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      2022<\/td>Certified Hospitality Educator, American Hotel & Lodging<\/td><\/tr>
      2021<\/td>Advanced Level USA Cheese Specialist, USA Cheese Guild<\/td><\/tr>
      2015<\/td>Certified Executive Chef, American Culinary Federation<\/td><\/tr>
      2010<\/td>Culinary Institute of America, St. Helena, California, USA. Wine Studies<\/td><\/tr>
      2007<\/td>Emirates Academy of Hospitality, Dubai, United Arab Emirates. Financial Management, Advanced Culinary Management, PDT<\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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      EMPLOYMENT <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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      2024 –<\/p>

      Present<\/p><\/td>

      Assistant Professor<\/p>

      Department of Hospitality and Business Management, Technological and Higher Education Institute of Hong Kong<\/p><\/td><\/tr>

      2022 –<\/p>

      2024<\/p><\/td>

      Assistant Professor \/ Programme Leader<\/p>

      Department of Hospitality and Business Management, Technological and Higher Education Institute of Hong Kong<\/p><\/td><\/tr>

      2016 –<\/p>

      2022<\/p><\/td>

      Principal Instructor International Cuisine \/ Programme Leader<\/p>

      International Culinary Institute, VTC, Hong Kong, China<\/p><\/td><\/tr>

      2014 –<\/p>

      2016<\/span><\/p><\/td>

      Assistant Professor Culinary Arts \/ International Internship Coordinator<\/p>

      Woosong University, Daejeon, South Korea<\/p><\/td><\/tr>

      2013<\/p><\/td>

      Food and Culture Fellow<\/p>

      Tulane University, New Orleans, Louisiana, USA<\/p><\/td><\/tr>

      2010 –<\/p>

      2012<\/p><\/td>

      Director of Food and Beverage<\/p>

      Town & Country Clubs, The American Club Hong Kong, Hong Kong, China<\/p><\/td><\/tr>

      2008 –<\/p>

      2010<\/p><\/td>

      Executive Chef,<\/p>

      Town & Country Clubs, The American Club Hong Kong, Hong Kong, China<\/p><\/td><\/tr>

      2005 –<\/p>

      2007<\/p><\/td>

      Executive Chef<\/p>

      Le Meridien Al Aqah, Fujairah, U.A.E.<\/p><\/td><\/tr>

      2005<\/p><\/td>

      Executive Chef, Catering & Banquets<\/p>

      The Mirage, Las Vegas, Nevada, USA<\/p><\/td><\/tr>

      2003 –<\/p>

      2005<\/p><\/td>

      Executive Sous Chef<\/p>

      The Fairmont Chicago, Chicago, Illinois, USA<\/p><\/td><\/tr>

      2002 –<\/p>

      2003<\/p><\/td>

      Executive Sous Chef<\/p>

      Aramark, New Orleans Convention Center, New Orleans, Louisiana, USA<\/p><\/td><\/tr>

      2000 –<\/p>

      2002<\/p><\/td>

      Restaurant Chef<\/p>

      Emirates Towers Hotel, Dubai, U.A.E.<\/p><\/td><\/tr><\/tbody><\/table><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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      1983 – Present<\/td>\nAmerican Culinary Federation<\/td>\n<\/tr>\n
      2008 -Present<\/td>\nHong Kong Chef\u2019s Association<\/td>\n<\/tr>\n
      2019 – 2020<\/td>\nFormer Board Member World Food Travel Association<\/td>\n<\/tr>\n
      2019 – 2023<\/td>\nAdvisory Board Member Food Made Good Hong Kong<\/td>\n<\/tr>\n
      2023 – 2025<\/td>\nAdvisory Board Member Future Green Hong Kong<\/td>\n<\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t
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      2025<\/span><\/td>

      Conference Paper Presentation<\/p>

      Applicants\u2019 and Employers\u2019 Ghosting<\/p>

      Experienced, Expected, and Accepted<\/p>

      21st Asia Pacific Forum for Graduate Students Research in Tourism<\/p><\/td><\/tr>

      2024<\/span><\/td>

      Hotel Work Integrated Learning Orientation Induction and Student Mentoring<\/p>

      in Hong Kong<\/p>

      The 43rd International Society of Travel & Tourism Educators Annual<\/p>

      Conference<\/p><\/td><\/tr>

      2018<\/span><\/td>

      Conference Paper Presentation<\/p>

      The Impact of Culinary Work Integrated Learning Placement on Career Success<\/p>

      International Conference on Tourism and Retail Management 2018 (TRMC)<\/p><\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

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      • Hospitality Employment<\/li>

      • Hospitality and Culinary Work Integrated Learning<\/p><\/li>

      • The Work Culture of Chefs<\/p><\/li>

      • Hospitality Organisational Behaviour and Leadership Theory<\/p><\/li>

      • The Digital Workforce in Hospitality<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

        \n\t\t\t\t\n\t\t\t\t\t
        ACADEMIC SERVICE <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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        2024 – Present<\/td>Work Integrated Learning Coordinator,
        Department of Hospitality and Business Management,
        Technological and Higher Education Institute of Hong Kong<\/td><\/tr>
        2022 – 2024<\/td>Programme Leader,
        Department of Hospitality and Business Management,
        Technological and Higher Education Institute of Hong Kong<\/td><\/tr>
        2016 – 2022<\/td>Former Co-Chair \/ Member Culinary Arts Programme
        Board, ICI, VTC, Hong Kong<\/td><\/tr>
        2016 – 2022<\/td>

        Programme Leader\/Vice Chair of Programme Board, and Programme Validation, Revalidation and Accreditation Panels for Higher Diploma Classic Western Cuisine, Higher Diploma in Baking and Pastry Arts, Professional Diploma in International Culinary Arts Management; and Certificates in Asian Cuisine, French Cuisine, Indian Cuisine, Mediterranean Cuisine, Scandinavian Cuisine, and Hotel + Culinary Arts
        ICI, VTC, Hong Kong<\/p><\/td><\/tr>

        2014 – 2016<\/td>International Internship Coordinator
        Woosong University, Daejeon, South Korea<\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        Assistant Professor Department of Hospitality and Business Management Contact details Email: suzannestorms@thei.edu.hk Phone: +852 3890 8191 TEACHING AREAS Culinary Arts International Cuisines Food and Beverage Operations Menu Planning Food Safety Work-Integrated Learning Research Methods and Supervision ACADEMIC QUALIFICATIONS 2026 – … <\/p>","protected":false},"author":40,"featured_media":0,"parent":25248,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"ppma_author":[124,174,184,125,154,149,130,140,129,176,229,257,258],"class_list":["post-25006","page","type-page","status-publish","hentry"],"yoast_head":"\nDr Suzanne Ayer STORMS - Technological and Higher Education Institute of Hong Kong<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thei.edu.hk\/sc\/academic-staff-department-of-hospitality-and-business-management\/dr-suzanne-ayer-storms\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dr Suzanne Ayer STORMS - 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