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Shangri-La Hotel, Xian Appoints James Reppuhn as New Executive Chef

Shangri-La Hotel, Xian welcomes newly appointed Executive Chef James Reppuhn, who joins the hotel with distinct culinary mastery. He has made a name for himself in China, Thailand and India with stints at some of the city’s best hotels.

In his new role, Chef James will oversee the hotel’s food and beverage operations, including Yi Café, Siam Garden, Tian Xiang Ge and Lobby Lounge, as well as in-room dining. Hailing from the US, he spent the past 13 years of his career working throughout Asia in such countries as China, Thailand and India.

With world cuisine as his expertise, Chef James will cater to local taste buds, while creating the best fusion of both worlds. Prior to joining Shangri-La Hotel, Xian, he has worked for such notable hotel groups, as the Four Seasons, The Ritz-Carlton, Aman Resorts,JW Marriott and Celebrity Chef Mark Miller.He is definitely not a stranger to the Chinese market, as this will be his fifth appointment in China, having previously worked at The Ritz Carlton Portman Shanghai, ShanghaiFour Seasons and Aman at Summer Palace, Beijing.

Chef James was born and raised in Chicago. At an early age he had a passion for food and knew there wasn’t anything more he wanted than to become achef.

“It’s an exhilarating feeling to create dishes and an experience not only for yourself but which your guest truly appreciate and have the same passion for” he said.

James then decided to pursue his culinary studies at the distinguished Culinary Institute of America. Once completing his studies, his professional path began with The Ritz‑Carlton in the US.

In his vast years of experience in the top restaurants and hotels around the world, Chef James has had the opportunity to cook for such notable people as President Bill Clinton, President George H. Bush, Former Secretary of State Madeleine Albright and many others. He cites quality products and proper cooking methods as the key elements to serving good quality food.

“Chef James has an extensive knowledge of the kitchen and an acute sense for food preparation,” said Thomas Guss, general manager. “With a passion for food and experience in many different cuisines, we look forward to having James on our culinary team.”


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