The Hotel Chef Supplement

30 Years Experience @ Andaz’s 88 Sushi | Bento | Bar
Takayuki Takeda started his culinary adventure in 1981. With more than 30 years’ working experience in the Japanese food and beverage industry, including five-star hotels such as Grand Hyatt Shanghai, and air catering companies such as China Eastern Air Catering, his career soared to new heights in 2014 when he became the Head Chef of Andaz Xintiandi, Shanghai’s 88 Sushi and Bento Bar.
Veteran Takeda San is an extremely skilled chef who has won many international competitions and demonstrated a vast knowledge in his field. He continues to drive customer satisfaction in the hotel. Takeda San is conscientious, hardworking and well liked by his colleagues and management alike.


Top Talent @ Le Royal Méridien Shanghai
Chef Joe brings with him over 15 years of talent and rich experience. Prior to being the Executive Chef of Le Royal Méridien Shanghai, his professional journey included various international hotels such as Conrad Centennial Singapore and Marriott International London as well as Michelin starred restaurants such as Alain Ducasse Paris, El Bulli and The French Laundry.
In his role, Chef Joe oversees Le Bistrot Signature Restaurant, Allure Fine French Cuisine Restaurant, Favola Italian Restaurant, Ai Mei Chinese Restaurant, Latitude 31, Street Café and Royal Club Lounge; room service, catering and special events.
Joe finds his inspiration from the freshest ingredients from local surroundings and seasonal fare, which he incorporates into his cuisine, which not only inspires, but also delights even the most discerning guests.
Hailing from Spain, Joe likes to be involved in charity activities for children and animals. He also finds solace playing chess, hiking, rugby and cycling in his spare time.


Food Innovation @ JW Marriott Shanghai Tomorrow Square
Before joining JW Marriott Hotel Shanghai, Chef Oskam has over 14 years culinary experience in luxury hotels and restaurants, with executive chef positions at luxury hotels and resorts in Thailand, Indonesia and Shanghai.
Growing up in the Netherlands, Chef Oskam believes that gastronomy is in his blood. “My father used to be a chef and the family of my mother was restaurateurs and bakers, so it came naturally for me to enter the chef’s life”, says Chef Oskam. Having spent years in Thailand, Chef Oskam decided to exchange the beach life for city life. “The amount of growth and development in Shanghai is amazing.”
Chef Oskam enjoys the comforting yet stimulating company culture at JW Marriott Hotel Shanghai. With the hotel’s focus on food and beverage, he is excited to execute his vision for the restaurant lounge and bar with a vision to create memorable dining experiences with good food that people would come back for.
Oskam’s career objective is to create a dining experience that not only delivers the basics at a high quality level, but also provides a level of discovery for guests by his passion and innovation on food.



Cooking With Heart @ Grand Hyatt Shanghai
Featuring spectacular views stretching from the Bund in Puxi to the inner boroughs of Pudong, Grand Hyatt Shanghai showcases the magic of its culinary team, which is headed by Executive Chef Michael Dinges.
Chef Michael has been with the Grand Hyatt family for 16 years. But his passion for the culinary arts began long ago. With a family history rooted deep in the restaurant business, his fondest memories include cooking with his grandparents and standing at his family’s butchery counter at the age of two. His calling to be a chef came at six years old, when he decided: “I like cooking, I like eating”.
Guided by his parents’ advice, Chef Michael only learned from the best. He pursued best teachings and practices during a culinary journey of the world’s premium hotels, gaining experience at Grand Hyatt Berlin, Hyatt Regency Cologne, Hyatt Regency Almaty, Grand Hyatt Dubai and Grand Hyatt Hong Kong.
Chef Michael aims to create a healthy dining experience for all his guests. From farm to table, he ensures every dish is made from the freshest and finest ingredients, while also basing his creations on seasonality and sustainability. He believes making menu changes and cooking with creativity can not only satisfy diners’ appetites, but also protect the world and forge a better tomorrow.
His favourite ingredient is beef. He loves grilling beef with a simple dash of sea salt, which he believes perfectly presents its tenderness and juicy flavors.


New Chef De Cuisine @ Jing An Shangri-La, West Shanghai’s Calypso Restaurant & Lounge
Chef Alvaro comes from Madrid and started his professional culinary career in Spain before making his way to London, Ireland, Mexico, Chile and Dubai before landing in Shanghai, China to join Jing An Shangri-La, West Shanghai. Chef Alvaro has more than 13 years of experience in the culinary arts of European cuisine and has worked for internationally recognised hotels such as Park Hyatt Madrid, Mayfair London and the Grand Hyatt Santiago. His journey into the culinary arts is a unique story of an avid traveller, who picked up cooking as a means to travel and experience different cultures around the world, seeking adventure and to broaden his culinary horizons.
Diners will be able to experience a brand new a la carte lunch and dinner Mediterranean menu, with focus on Spain, Italy and South of France. Chef Alvaro only uses the freshest ingredients, sourced ethically from the local and international markets, to retain the authenticity of the dishes. The new menu will be launched late September 2015.
Supplementary menus that reflect the seasons – Autumn, Winter, Spring, Summer, will be launched every quarter to provide guests with variety and an opportunity for Chef Alvaro to further showcase his culinary innovations. His signature dishes include the Galicianstyle Atlantic Octopus (Pulpo Da Feria, originating from Spain, Galicia), Braised Ox Tail (Rabo De Toro, originating from Spain, Cordoba) and the Seafood Paella.



A Culinary Maestro @ Marco Polo Hongkong Hotel’s Cucina
Born and raised in Piedmont, a gastronomic epicentre in the north west of Italy where white truffles reign supreme and home to the best Italian wines, Chef Andrea Oreste Delzanno was destined to be a culinary maestro from birth.
After graduating from the Scuola Alberghiera G Pastore Varallo Sesia, Chef Andrea trained at the very young age of 20 with Michelin Star Chef, Corrado Michelazzo, in three highly reputed Italian restaurants in the Aosta Valley of Italy from the Hotel La Meridiana Du Gradrain Solaire, Miramonti Hotel de Charme and the Hotel Madonnina del Gran Paradiso.
The Michelin Star training continued when Chef Andrea moved to Asia where he worked with Michelin Star Chefs in the annual Asian World Summit from Chef Giovanni Grasso of La Credenza in Turin in 2008; Chef Stefano Baiocco of Villa Feltrinelli in Brescia in 2009 and Chef Cesare Casella from Salumeria Rosi in New York in 2010.
During his tenure as Chef de Cuisine at the award winning Italian restaurant Sabatini in Hong Kong, Chef Andrea garnered several accolades for his  culinary craft ranging from being hailed as the best restaurant in 2014 by Hong Kong Tatler to the South China Morning Post featuring it as one of the 100 Top Tables from 2014 to 2015. 
Chef Andrea has taken the culinary centre stage at Cucina, the authentic Italian restaurant at Marco Polo Hongkong Hotel, as its new Chef de Cuisine. He will be introducing his trademark formula of creatively cooking with his favourite ingredients of porcini mushrooms, red prawn, tomatoes, fresh herbs and the treasured truffle, which he grew up with in Piedmont.
Experience the ultimate in Italian cuisine with Chef Andrea at the helm of Cucina at Marco Polo Hongkong Hotel featuring a breathtaking view of Victoria Harbour. Cucina showcases interactive dining, a hip bar and an al fresco area which offers a sophisticated mix of entertainment options with the objective of living “la dolce vita”.