William Gong
Chef William is a native of Canton. He started his culinary career in the Chinese kitchen of a five-star hotel in Guangzhou in 1993, and has specialised in Cantonese cuisine since then. William also broadened his culinary horizon with Huaiyang and Sichuan cuisine. Now William joins Shangri-La Hotel, Haikou, adding Hainan local signature dishes, including Dongshan Lamb, Hele Crab, Jiaji Duck and Wenchang Chicken.