Your career in China started in Shanghai where you worked for a number of hotels. What do you think are the biggest differences between working in Beijing and Shanghai?
I worked in Shanghai for 18 months. It’s an international city but compared to Beijing; there are more opportunities and more fresh and high quality ingredients. All of those things attracted me to work here.
We heard that you love to sing. What’s your favorite song to blast in the kitchen while cooking?
Well, I love all types of music and I like listening music while I am in the kitchen. When I was young, my grandfather always played piano and sang My Sun. Every time I hear My Sun, I always think of my grandfather. I love him very much, so My Sun is my favorite song.
What’s your favorite part about being a chef?
Being a chef is very interesting and also full of magic. I enjoy the process and the possibility of cooking different types of food, but the most enjoyable thing is when I see a big satisfied smile on my guest’s face after they eat my food. Every time I see this smile, I am proud what I have done for my work.
What do you hope to bring to Prego?
I want to bring fresh thoughts to Prego. It does not only mean adding new dishes in our menu but instead, giving our guests more native dishes and also igniting in our associates a love for the art of cooking.
Can you tell us about a dish that’ll be on the new menu?
I will be adding a homemade gnocchi with scampi and eocchini cream. This dish contains seafood (scampi), vegetable (ecocchini) and gnocchi. All of the ingredients are healthy, light, and not greasy.
The Westin Financial Street Beijing, B9 Jinrong Jie
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