Mandarin Oriental, Hong Kong Announces New Executive Chef
HONG KONG, June 26, 2007. Mandarin Oriental, Hong Kong is delighted to announce the appointment of Uwe Opocensky as Executive Chef. As a member of Mandarin Oriental, Hong Kong's management team, Uwe will be responsible for the hotel's culinary activities and report to Paul Jackson, Executive Assistant Manager - Food and Beverage.
Uwe Opocensky joins Mandarin Oriental, Hong Kong from the Shangri-la Hotel Group, where until recently he held Executive Chef positions at a number of their Asian properties. Prior to that Uwe enjoyed an inspirational six-month at El Bulli under Ferran Adria and managed the culinary operations of The Anassa Hotel, Cyprus.
After joining the hospitality industry through an apprentice programme with Gasthof zum Hemberg, he quickly progressed through the ranks to gain the Head Chef position with Anton Mosimann and Executive Head Chef at Toast, both in London.
During his tenure with world-renowned Mosimann, he regularly served Heads of State events at Buckingham Palace and Downing Street plus private functions alongside esteemed chefs from Ken Hom to Jamie Oliver. Further career highlights include a stage in 1998 with Alain Ducasse in Paris, serving the first plated meal on the Orient Express train as well as HM The Queen and HRH Prince Philip's 50th anniversary dinner.
Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels and resorts, currently operating 20 luxury hotels with a further 16 under development in Riviera Maya, Mexico and Hainan Island, China (2007), Barcelona, Boston and Beijing (2008), Dallas, Chicago, Las Vegas, Macau, Marrakech, Turks and Caicos, Grand Cayman and Costa Rica (2009) and Guangzhou, Taipei and Paris (2010). In total, Mandarin Oriental now operates, or has under development more than 9,500 rooms in 21 countries with 16 hotels in Asia, 13 in The Americas and seven in Europe and North Africa.
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