Chef Ricardo Chaneton
Restaurant Petrus has a 25-year-long reputation of service and excellence in haute cuisine. Chef Ricardo Chaneton joins the team to apply his underlying principles in the preparation of the restaurant's modern interpretation of classic French fare, which is designed to complement the restaurant’s cellar of exceptional wines and vintages.
Chef Chaneton is no stranger to working in the kitchens of fine-dining restaurants. Before joining Restaurant Petrus of Island Shangri-La, Hong Kong, he was the Chef de Cuisine of the Michelin two-starred Mirazur by the legendary Chef Mauro Colagreco in France. He was also Chef Colagreco’s helping hand when they visited Restaurant Petrus during the 2015 International Festival of Gastronomy. Through his seven-year tenure under Chef Colagreco’s leadership, he developed a unique sense of pizzazz in his cooking and has made a splash in Hong Kong's fine-dining scene.
Chef Chaneton developed a fondness for cooking at a young age. He decided to enrol in a culinary school to further polish his craft while gaining ample professional experience in the evening by working at a variety of restaurants. In 2008, he got his break as chef de partie at French fine-dining restaurant Le Gourmet at the Intercontinental Tamanco, Caracas, which is considered one of the best restaurants in Venezuela. A year later, he took an apprenticeship at the then Michelin-starred Quique Dacosta in Spain, before moving to Menton to join Mirazur.