Hilton Beijing Wangfujing selects dynamic new Executive Chef, Yu Xiang Gu (China)
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Hilton Beijing Wangfujing selects dynamic new Executive Chef, Yu Xiang Gu (China)
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Category: Asia Pacific - China - Careers
- Appointments
This is a press release selected by our editorial committee and published online for free on 2008-07-03
Yu Xiang Gu has been named Executive Chef at Hilton Beijing Wangfujing, a new 255-room intimate-style property scheduled to open in July 2008. Hailing from Beijing, Yu Xiang Gu brings extensive experience from both Chinese and international hotel chains and independent restaurants, 18 having worked for years in chef positions in China and Australia.
The inventor of the ‘Pina Colada’ through to open kitchen concepts, Hilton Hotels are renowned for their innovative food and beverage concepts, and Hilton Beijing Wangfujing will be no exception. The contemporary design of this stunning new hotel is complemented by a refreshingly modern approach to fine cuisine with an emphasis on distinctive flavours, unique produce and exceptional service.
As Executive Chef, Yu will be responsible for overseeing the entire culinary operations, including the hotel’s two signature restaurants: Vasco’s and Chynna. He will also be in charge of The Library Bar, Flames, in-room dining and the hotels state-of-the art meeting space. Yu will also oversee menu and recipe development, as well as management of the hotel’s 72 person kitchen brigade.
“Yu is a highly creative chef with an impressive international background and incredible culinary skills. His emphasis on fresh ingredients and simple, yet striking cuisine presentation will turn a new page in downtown Beijing’s culinary scene. He has assembled an outstanding team of seasoned culinary professionals who share his impressive level of talent and enthusiasm. We are delighted to have him here with us”, says General Manager, Nils- Arne Schroeder.
Gu began his career in 1990, working as a chef apprentice in Beijing Yuyan Hotel, and he has been cooking ever since. He attended the TAFE College of Western Australia and earned a degree in Hospitality management. Not willing to settle just for culinary leadership, Chef Yu also has received accolades for innovation in restaurant management and process development. In his 18 years in the culinary arena he has trained restaurant teams, optimized kitchen and restaurant design and been in high demand for hotel restaurant openings.
Yu says, “I enjoy the creativity of regional Chinese cuisine and love adding Asian influences to dishes. Asian cooking offers many sweet and spicy combinations that pair very well with fish and seafood. Basically, my cuisine is all about fresh ingredients and seasonal produce, with a lot of creativity and a little bit of spice.”
He joins the Hilton Beijing Wangfujing from Park Hyatt Melbourne, where he served as Executive Sous Chef. He also worked in earlier culinary positions at the Sheraton Melbourne and the critically acclaimed Perth restaurant, Fraser.
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