Grace Chow began her hospitality career in Tacoma, Washington, being a native of the Puget Sound area.  She started her career in hotels, managing a small property in her hometown before moving to Los Angeles where she worked at sbe Entertainment as the Corporate Trainer.  She was promoted to the Director of Food & Beverage openings, leading restaurant development projects.

In 2012 she was promoted to the Senior Director of Openings for sbe, adding nightclub and hotel openings to her repertoire.  She continued to open properties across the U.S. and internationally and lead the development of several new restaurant brands.  She worked with James Beard Chef of the Year Jose Andres, James Beard Chef and Restaurateur Michael Schwartz, Master Sushi Chef Katsuya Uechi, and culinary mastermind Chef Danny Elmaleh.  She led the opening of the SLS Hotel in South Beach, Hyde American Airlines Arena, and repositioning of The Raleigh Hotel. 

Her final project with sbe was the SLS Las Vegas Hotel & Casino as the Executive Director of Food & Beverage Openings.  The F&B platform was dubbed “Vegas’ new foodie hotel” by Zagat and Bazaar Meat by Jose Andres earned a James Beard Nomination for “Best New Restaurant”.

Chow then worked as the Director of Food & Beverage at the iconic Bellagio Hotel & Resort in Las Vegas, working with Five Star, Five Diamond restaurants and renowned Chefs such as Julian Serrano, Jean-Georges Vongerichten, and Michael Mina.

Joining Proper Hotels, Chow was the Corporate Director of Food & Beverage, working with James Beard nominated Chef Jason Franey, James Beard nominated Bon Vivants, and the celebrated designer Kelly Wearstler developing the boutique hotel brand.

Currently, Chow is the Vice President of Food & Beverage at Hard Rock Hotel & Casino in Atlantic City.