Kenny Chan, Executive Chinese Chef
Executive Chinese Chef Chan has more than 30 years of Cantonese cuisine culinary experience, and joins the hotel from The Gallop at Hong Kong Jockey Club. Born in Hong Kong, the reputed birthplace of Cantonese cuisine, he grew up surrounded by fresh flavours and complex tastes.
While at the Hong Kong Jockey Club, Executive Chinese Chef Chan was granted the Silver Award at the Hong Kong International Culinary Classic.
Hou Xin Qing, Executive Chinese Sous Chef
Born and bred in Yangzhou, the origin of Huaiyang cuisine, Chef Hou grew up surrounded by the light flavours and fresh tastes characterising the dishes of his native hometown.
After more than twenty years of Huaiyang culinary experience, Chef Hou, as Executive Chinese Sous Chef of Summer Palace at China World Hotel, Beijing, is eager and ready, much like all of us at Shangri-La, for his debut on the world’s stage.