Andrea Ferrero, Executive Chef
Executive Chef Andrea Ferrero specialises in Mediterranean dishes. He bases his dishes on traditional recipes and adds his own creative twist. Having tailored his technique under the tutelage of award-winning Michelin two-starred Chef Quique Dacosta, he is quite adept at creating innovative cuisine.
In his previous role as Executive Chef at Bulgari Hotel, Milano, Chef Ferrero developed his own signature Mediterranean dishes, including many inventive creations. These creations were infused with the rich tastes of herbs and edible flowers that were selected out of inspiration from his worldly experience. Overflowing with flavour, the dishes were preserved through his approach to food preparation. With a penchant for seafood that is in harmony with his Mediterranean origins, Chef Ferrero’s recipes feature the natural organic tastes of thyme, lavender and borage.
Paolo Pelosi, Chef de Cuisine
Chef de Cuisine Paolo Pelosi worked with Chefs Andrea Accordi and Massimiliano Blasone (now Michelin-starred chefs of Banfi restaurant) at the Michelin-starred Onice restaurant in Villa La Vedetta, Florence, from 2005 to 2008. Prior to his appointment at Shangri-La Hotel, Tokyo, Chef de Cuisine Paolo served at the Michelin two-starred Arnolfo restaurant in Colle Val d'Elsa under the guidance of Chef Gaetano Trovato.
Naoya Okamura, Executive Pastry Chef
Executive Pastry Chef Naoya Okamura graduated from the Japan Cake and Confectionary College in 1992. After graduation, he joined the New Otani Hotel, Tokyo, where he worked for nine years. During these years, Executive Pastry Chef Okamura honed his meticulous skills in various restaurants at the hotel, including Pierre Hermes and La Tour D’Argent, where he was pastry sous chef.