With almost 25 years of culinary expertise, Gareth Bowen joins the Shangri-La Hotel, At The Shard, London, as Executive Chef, leading a brigade of 70.
Chef Bowen oversees the hotel’s three unique wining and dining venues, including LÁNG, an artisan deli and cafe on the ground floor, TĪNG, a destination restaurant and lounge on level 35, and GŎNG, a signature bar on level 52. Chef Bowen is also leading the imaginative 24-hour in-room dining offering for guests to enjoy from the comfort of their room or suite while overlooking London's iconic landmarks. In addition, Chef Bowen offers a banqueting epicurean experience in the three distinctive river-facing function rooms on level 34 of The Shard.
An innovative chef with a passion for locally sourced produce, Chef Bowen's affection with gastronomy came very naturally. "I was fortunate to have been brought up around seasonal good food that was intrinsic to life," explains the New Forest-born chef, whose supper menu frequently included rabbits and birds that are hunted locally by his father.
Chef Bowen’s passion for fine dining, seasonal ingredients and high-quality food has guided his career progression to Michelin-starred and AA Rosette-winning restaurants and hotels such as De-Vere Dormy Hotel and his very own restaurant, Brookleys, in New Forest, before joining Marriott in 2007 as executive head chef and excelling his way through the company’s flagship properties in London.
A great believer in fine local ingredients and cooking in tune with the seasons, Chef Bowen has introduced his bespoke seasonal Chef's Market Table menu at Ting. This offering utilises the very best that nearby Borough Market has to offer and additional products from purveyors of excellence situated around the hotel.