CHEFS often say that what they create in the kitchen is not just food; it’s art as well. With simple ingredients, chefs can create a magical gastronomical experience. Whether taking a traditional, futuristic or fusion approach, chefs in both Chinese and Western kitchens share the same love for food, and they strive to bring memorable experiences to guests through creative thinking and meticulous execution.

Simon Choi, Shàng-Xí, Four Seasons Hotel Pudong Shanghai

A professional kitchen, exceptional ingredients, dazzling presentation and click-heel service: all are keys to success at the top-end of the restaurant business. But they won’t add up without harmony between the front and back of the house.

“Chefs used to concentrate solely on their own team, but times have changed,” said Simon Choi, executive Chinese chef of Shàng-Xí. “I talk with the service team all the time. They provide instant feedback so I can make adjustments in a snap. It is vital to being a caring chef and inspiring guests to come back for more.”

Raised in Hong Kong, Choi developed confidence to create an exclusive Cantonese dining experience at Shàng-Xí at Four Seasons Hotel Pudong, Shanghai. He is a standout talent amid the glitter and glamor of Shanghai’s core business district. With repeat business on the upswing, he changes Shàng-Xí’s menu every season and keeps tabs on customer predilections so he can dazzle them with something “tailor made” upon their return.

“Traditional restaurants can be strict and unyielding, but Four Seasons takes customer comments very seriously,” he said.

Finding fine ingredients in China can be a big challenge. Choi has established trust with the hotel’s purchasing department, enabling him to travel to local markets and work directly with particular vendors to secure the freshest ingredients for Shàng-Xí. Meanwhile, management has supported the chef’s ambitiousness.

Choi fell for the culinary arts the old-fashioned way: “I loved to eat.”

Choi tried to impress his parents with his cooking at a young age, and then followed the lead of a relative who introduced him to restaurants. Unlike a lot of people in his profession, however, he still likes to cook at home.

“Many chefs don’t do that, but I do. Nothing pleases me more than when I can wow my friends, my wife and my child with my cooking,” he said.

Address: 210 Century Ave

Tel: 2036-1310

Lucian Sun, Andaz Xintiandi, Shanghai

Lucian Sun, executive chef at Andaz Xintiandi, Shanghai, has almost 20 years of experience in the hospitality and restaurant industry. He oversees all of the hotel’s culinary operations including the signature Shanghainese restaurant Hai Pai, 88 Sushi Bento Bar, Éclair Patisserie, Xuan Bar and Andaz Lounge.

Born in Shanghai, Sun has worked for several top restaurants and hotels, including Park Hyatt Shanghai, where he was an opening team member.

During Park Hyatt Masters of Food & Wine events from 2011 to 2013, he led his team in cooperating with several distinguished Michelin-star chefs from France, including Alain Ducasse, Marc Haeberlin and Anne-Sophie Pic, earning him much recognition and valuable experience.

“Cooking is not only my career, it is all about my passion,” said Sun.

With his experience working with renowned chefs, Sun has developed his culinary skills to a high degree and gained many unique insights into gourmet cuisine.

Address: 88 Songshan Rd

Tel: 2310-1234

Andreas Gillar, Mandarin Oriental Pudong, Shanghai

An Austrian native, executive pastry chef Andreas Gillar has 25 years of experience working in different countries.

He studied at a pastry and bakery school in Baden, Germany, after which he graduated as a master confectioner from a school in Vienna, Austria.

From a young age, he worked for five-star hotels in Vienna and then Switzerland to develop his pastry skills and expertise. He has extensive experience working for prestigious hotels such as Relais & Chateoux.

After moving to Asia, Gillar spent five years at the famous Café Wien franchise in Jakarta, Indonesia before moving to Saigon to work as pastry consultant at hotel Caravelle Saigon in Vietnam. He also worked as corporate pastry chef for Hashoo Group which owns and operates two Marriott hotels and seven Pearl Continental hotels in Karachi, Pakistan.

Back to Southeast Asia, Gillar joined the Peninsula Hotel in Manila, Philippines. His last post prior to joining Mandarin Oriental was executive pastry chef instructor at the hospitality college Enderun with Alain Ducasse.

Now in China as a member of the Mandarin Oriental family, Gillar is looking forward to spoiling his guests with sophisticated pastries. At the beautiful Riviera Lounge at Mandarin Oriental Pudong, Shanghai, guests can treat themselves with sweet pastries and fine tea.

Address: 111 Pudong Rd S.

Tel: 2082-9888

Ganesh Debnath, Essence, Hilton Shanghai Hongqiao

Hilton Shanghai Hongqiao recently welcomed new Indian chef Ganesh Debnath from Kolkata, India to its culinary team.

Having worked in Shanghai as a master chef in several Indian restaurants and bars over the past nine years, Debnath has gained great experience that enables him to create the finest, most authentic Indian dishes.

He just set up an Indian food station at the hotel’s Essence restaurant, which offers samples of India’s rich culinary heritage using various herbs, spices and cooking methods from each of its distinctive regions.

Signature dishes like shrimp biryani, tandoori lamb chop, garlic naan and lentil bean masala curry have made Essence a hot dining choice in Gubei, attracting not only Indians who live in Shanghai, but also local diners. Children love its famous roti prata.

Address: 1116 Hongsong Rd E.

Tel: 3323-6666

Ryan Tang, Shanghai Marriott Hotel Pudong East

A culinary artist from Hong Kong, Ryan Tang has received numerous awards at home and abroad.

His career started in 2001, and in 2009 he joined JW Marriott Shanghai Tomorrow Square, where he successfully ran the kitchen as the Cantonese chef. Tang then worked as Chinese executive chef at the Renaissance Mumbai Convention Centre Hotel.

Tang also worked at Renaissance Suzhou Hotel for four years where he administrated a 360-seat Chinese banquet and 130-seat dining restaurant as the executive chef.

Since July 2016, Tang has created exquisite dishes and led his team to deliver an unexpected dining experience at Shanghai Marriott Hotel Pudong East as Chinese executive chef. He has created a special sakura XO sauce inspired by his daughter.

“When I was young, XO sauce was rare and expensive. It was mainly used in luxury hotels. Luckily, I had the chance to taste it, since my father was a chef and he usually cooked with it at home,” Tang recollected. “My father was working in Hong Kong and came to Taiwan to see me once with his homemade XO sauce. It was the taste of love and homesick I would never forget.”

Tang got married in Taiwan but works in Shanghai, starting a new life as a family man.

“I wanted to do something memorable for my daughter and the first idea that came to my mind was a father-made XO sauce, carrying a father’s love across three generations,” he said.

He uses fresh and highly nutritious sakura shrimp from Taiwan, which his daughter loves eating, and combines them with traditional XO sauce to create a condiment that can paired with many dishes.

Address: 15 Xinjinqiao Rd

Tel: 6036-8888

Jean-Philippe Dupas, Pelham’s, Waldorf Astoria Shanghai on the Bund

Dupas got his start in the kitchen at the young age of 16, and two years later he began working as an apprentice under chef Franck Quinton of the Michelin-starred Le Manoir du Lys. Not long after, he held an apprenticeship under another chef with Michelin credentials, Régis Marcon, at renowned Auberge Le Clos des Cimes hotel.

From this promising start, Dupas continued working under some of the world’s most acclaimed chefs like Xavier Mathieu of Le Phébus, Pierre Carrier of Le Hameau Albert 1er, and Patrick Jeffroy of L’Hôtel de Carantec. Before joining the Waldorf Astoria family, he has worked at the One & Only Royal Mirage Hotel in Dubai and then served as chef de cuisine at The Strathearn in Scotland’s Gleneagles Resort.

Throughout his 16-year career, Dupas has developed a forward-thinking and creative cooking style that’s deeply reverent of French tradition. He has a talent for exquisitely balanced dishes comprising diverse flavors, textures and colors.

Steak Diane is one of the signature dishes Dupas brought to Pelham’s. A 200-gram Australian beef tenderloin is sautéed in butter, flambéed with bourbon and served with sauce Diane that consists of mushrooms, shallots, cream, beef jus, parsley and Worcestershire sauce.

Dupas’ pan-fried foie gras is accompanied by an inventive Peking duck consommé, smoked eel and mushrooms for a combination of French and Asian flavors, with satisfying polenta with black truffle, creamy celery and Parmesan cheese on the side.

Address: 2 Zhongshan Rd E1

Tel: 6322-9988

Percy Zou, Hyatt Regency Shanghai, Wujiaochang

Percy Zou, executive chef of Hyatt Regency Shanghai, Wujiaochang, has 18 years of experience and expresses his innovative ideas as well as an understanding of life and art through a unique way of cooking.

Zou started his career at the Grand Hyatt Shanghai, followed by several Hyatt hotels in Hangzhou, Ningbo and Shanghai.

A Shanghai native, Zou creates unique dishes that combine traditional tastes with modern cooking technique and seasonal ingredients to enhance the ancient flavors with an innovative yet respectful way of cooking.

In his free time, Zou enjoys riding, photography and workout.

Address: 88 Guoding Rd E.

Tel: 2565-1234