You’ve worked all over the world—what’s your favorite place? There is no favorite place, since I’ve learned something different everywhere I’ve been. I first worked in fine hotels in Switzerland. Then in London I was exposed to very high-end luxury hotels and got to see some fantastic chefs like Jean-Georges and Pierre Koffman.

And how did you end up here? One minute I was at a Sheraton Hotel in Vietnam, and then I found myself back in Europe. My wife is Thai, so we decided to come back to Asia. I arrived in Beijing on January 4.

What are your plans for F&B at the Westin? We’ll have a lot of promotions this year. For example, we’re working with another Starwood property in India to bring in a team of chefs to showcase Indian cuisine in three or four hotels in North China. And in August or September we’ll have a Balinese promotion with the Westin Bali.

What’s your favorite thing to eat at the Westin? At Prego we’ve got the best pizza in town, great risottos and Wagyu beef. I’ve gotten into Chinese food recently, and Jewel has a great dim sum lunch, as well as good regional cooking.

Find it: B9 Financial Street, 金融街乙9号, Tel: 6606-8866