China World Summit Wing, Beijing’s has appointed Oliver Weberexecutive chef to ensure that the kitchen’s performance is consistent with the hotel’s dedication to providing products and services that exceed the guests’ expectations.
Chef Oliver is a dual citizen of the US and Germany. He has 20 years of experience working within different cultures and environments. He joined the hotel in late 2012 from Shangri-La Hotel, Tokyo, where he held a similar position and was involved in its pre-opening.
Chef Oliver has already established himself at the tallest hotel in Beijing and considers China World Summit Wing restaurants and banqueting facilities innovative and concept driven.
“There is more than just a meal served, but instead an experience, based on quality, innovation, promotions and food,” said the hotel’s new executive chef.
In his new capacity in Beijing, Chef Oliver is responsible for the overall food quality standards, culinary services and kitchen operations of the hotel’s restaurants and bars, including The Red Chamber, Noodle Bar, Nadaman, Grill 79, Bar Atmosphere, The Lounge and the three private dining Chairman’s Rooms.
A professional with high working standards, Chef Oliver has already taken complete ownership of his work. “I am fully responsible for all food served in China World Summit Wing,” he said. “My daily routine revolves around daily walk through of all kitchens, meetings with chefs, checking and approving all food ordered daily, and being a mentor to my team.”
He insists that being a mentor is leading by example and being respected not for the title but for one’s respect, responsibility and integrity.
Chef Oliver is keen on developing and refining the most remarkable features of China World Summit Wing restaurants. For example, for Grill 79, he focuses on contemporary food techniques, presentations and flavours based on the grill and anchored by hotel’s very strong wine program. For The Red Chamber, he highlights many different Chinese cuisines brought together and served in an approachable manner, while being adventurous through a modern and contemporary design. His favourite Chinese food is in The Noodle Bar, as it takes a simple craft of noodles and shows the many different flavours and kinds of noodles and soups that can be made from flour.
Prior to moving to Tokyo, Chef Oliver refined his culinary talents and management style as executive sous chef at Shangri-La Hotel, Bangkok in 2006. Before joining the Shangri-La family, he worked at various five-star hotelsand privately owned estates in the UK, US, Thailand and Japan. He started his career as an apprentice chef in Germany in 1992.
Chef Oliver showed interest in cooking at an early age. His father, who was also a chef in the United States of America, was his first mentor in the industry. “Myself, I worked in very well-known hotels across the world for very little pay,” he said about his dedication to his profession. “If you are focused on money and fame, cooking is not the job for you. I always knew that I would become a chef.”
China World Summit Wing, Beijing is located on the top floors of the capital’s latest landmark, the China World Tower. With unrivalled views over the city, the hotel soars 330 metres above the China World Trade Center in the heart of Beijing’s central business district.
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