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What's your favorite Chinese food?
Hot pot - Sichuan of course is a favorite, and also Hunnan cuisine.
Having worked in renowned restaurants across Beijing, ShangHai, Dubai, the Middle East, the UK, Switzerland and Italy, what is the most exciting kitchen you have worked in?
Dubai, I would say. This is due to the international cultures and demographic of the hotel teams, for example we had 30 nationalities in one kitchen of a brigade of 42 chefs - great learning experience. But more importantly, some great friends were made whom I still talk to today.
What new ideas would you bring to the wine and dining menus at Barolo restaurant?
The direction we are going in Barolo at The Ritz-Carlton Beijing is to call upon the Italian classics along with my 15 years in Italian kitchens. We will have some contemporary innovations to some modern classics, so you will need to come in and dine at Barolo. Also, I have been listening to some of our guests and introduced some dishes that have been requested.
What's your idol in the culinary circle?
Thomas Keller from French Laundry, Napa Valley, for his style, his philosophy on food as well as the number of great chefs that he has mentored through the years.
If you could only eat one dish for the rest of your life, what would it be?
Nonno's meat balls, spaghetti Napoli sauce.
Would you think being a chef enhances your masculinity?
Yes.
If you had the chance to have THE best culinary experience, where would you go?
French Laundry, Napa Valley, California.
Contact the writer at dongfangyu@chinadaily.com
