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Executive Pastry Chef Romain Renard Brings Modern and Innovative Patisserie to Makati Shangri-La, Manila

Chef Romain Renard

Manila, 2 September 2013 – Makati Shangri-La, Manila recently appointed Romain Renard as Executive Pastry Chef, overseeing Sinfully Circles and Sinfully by Makati Shangri-La, Manila.

With valuable experience gained working in Michelin-rated restaurants and five-star hotels in New York, Paris, London, Florence and Dubai, Chef Renard will present an exciting range of new chocolates and patisseries for Sinfully Circles and Sinfully by Makati Shangri-La at Greenbelt 5, as well as the signature dessert line for the entire hotel operations.

Chef Renard brings 20 years of patisserie experience to the flagship hotel in the Philippines.  His desserts will be introduced as collections. The initial line will include: Origin collection – coming from single bean chocolates from Venezuela, Ecuador, Ghana and Madagascar; and the Pop collection of various flavors such as apricot and verbena, green apple, strawberry and violet, passion fruit and rosemary: amusing the eyes and taste buds with different flavors and textures.

“I am thrilled to share my line of desserts here in the Philippines,” states Chef Renard. “I have been told that people have a great appreciation of sweets in the country. Guests can expect to savor a new range of creative concoctions that will amuse and delight their palates.” 

Prior to joining Makati Shangri-La, Manila, Chef Renard worked at the Ecole Du Grand Chocolat Valrhona in Lyon, France. He began to take an interest in pastry in 1996, when he took courses in baking and in 1998, graduated with a Bachelor’s degree in the Food Industry, majoring in Pastry from Ecole Superieure de Cuisine Francaise, Ferrandi, Paris.  His career started in London as a Demi Chef de Partie under the guidance of Mr. Jacques Rolancy, then moved up to Chef de Partie Patissier at the Michelin-starred Restaurant L’Esperance. He then spent six years in the United States of America, where he worked in various capacities at internationally acclaimed hotels and restaurants, notably as Sous Chef Patissier at Restaurant Daniel in New York, which received two macarons in the Michelin guide, a score of 19/20 in the Gault & Millau guide; and included in the Relais & Chateaux collection of acclaimed hotels and restaurants in the world.

Subsequently, Chef Renard moved to take up the position of Executive Pastry Chef in Florence and Dubai respectively, where he prepared his distinctive brand of cuisine for international dignitaries and celebrities.  One of his memorable experiences was preparing an exclusive dinner inside the prestigious Accademia delle Belle Arti Museum in Florence, Italy.

Chef Renard’s favorite ingredient is chocolate, because according to him, it is like wine in terms of nuanced flavors, richness of taste and having various levels of intensity.

Sinfully Circles is located within Circles Event Café at the lobby level of Makati Shangri-La, Manila. It offers an extensive assortment of artisanal breads and pastries, and is open from 7 a.m. to 11 p.m.

Meanwhile, Sinfully by Makati Shangri-La is a stand-alone dessert boutique at Greenbelt 5, featuring one-of-a-kind chocolate collections, cakes and confections for individualized preferences.  It is open during mall hours: 11 a.m. to 9 p.m. on Sundays to Thursdays; and 11 a.m. to 10 p.m. on Fridays and Saturdays.

For more orders or inquiries, please call Sinfully Circles at (63 2) 813 8888 or Sinfully by Makati Shangri-La  at     (63 2) 729 6626, or e-mail  sinfully.slm@shangri-la.com. For exclusive hotel offers and updates, follow Makati Shangri-La, Manila on Facebook/Makati ShangriLa, and on Twitter and Instagram @MakatiShangriLa. 

总部设在香港的香格里拉酒店集团目前拥有和管理香格里拉、嘉里和盛贸饭店三个品牌,酒店数量逾80家,客房量已超过34,000间。香格里拉是五星级的豪华酒店品牌,提供高品质的设施和服务。目前,香格里拉品牌的酒店分布在澳大利亚、加拿大、中国大陆、斐济、法国、香港、印度、印度尼西亚、日本、马来西亚、马尔代夫、菲律宾、新加坡、阿曼、台湾、泰国、土耳其和阿联酋。此外,集团还有众多新的酒店项目正在筹措中,主要分布在中国大陆、印度、蒙古共和国、缅甸、菲律宾、卡塔尔、斯里兰卡和英国。如需进一步信息或预订,请与旅行社联系或登陆香格里拉集团网站 www.shangri-la.com

媒体联络

Lesley Anne Tan
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(63 2) 813 8888 ext. 7022

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(63 2) 813 5065

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