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New Executive Chef Eddie Xu Helms the Culinary Team at Shangri-La Hotel, Beihai

Beihai, China, 23 April 2015 –– Chef Eddie Xu joins Shangri-La Hotel, Beihai as executive chef, bringing his rich culinary and management experience to helm the hotel’s chef team. 

Chef Eddie’s career has taken him to Beijing, Dalian, Lijiang, Wuxi and Lanzhou.  He worked at Kerry Hotel, Beijing from 2008 to 2010 and at Shangri-La Hotel, Dalian from 1997 to 2002.  He became an executive chef in 1994.  He started his culinary career in 1987 at Portman Hotel, Shanghai. 

With nearly 30 years’ experience gained at five-star hotels, Chef Eddie’s footprint in different cities not only improved his cooking skills, but also sharpened his management capabilities, which have provided long-term benefits to his culinary vocation.  To broaden his culinary horizon, Chef Eddie is eager to absorb the strengths and advantages of different cuisines and to present guests different flavours and tastes. 

Chef Eddie’s precious knowledge enables him to set the culinary standards and provide guests an extraordinary dining experience.
Shangri-La Hotels and Resorts, an iconic flagship brand of the Shangri-La Group, currently operates over 80 deluxe hotels and resorts with a room inventory of over 35,000. Renowned for its distinctive Asian hospitality, the Company has properties in destinations of Australia, Canada, Mainland China, Hong Kong SAR and Taiwan, Fiji, France, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Singapore, Sri Lanka, Sultanate of Oman, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group’s award-winning Golden Circle loyalty programme extends to all properties of Shangri-La Hotels and Resorts worldwide. For more information, visit

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