Island Shangri-La, Hong Kong welcomes Italian chef Alessio Mecozzi to Lobster Bar and Grill from 23 February to 1 March, as well as the triumphant return of French chef Alain Solivérès to Restaurant Petrus between 2 and 9 March.
Chef Alessio Mecozzi at Lobster Bar and Grill (23 February to 1 March)
Chef Mecozzi, an Italian native and currently the executive chef de cuisine of the luxury Hotel CastaDiva Resort & Spa’s Lago Di Como, will sprinkle his culinary wisdom into a series of carefully cultivated dishes that best capture the essence of true Italian flavours. Highlights of his creations include Home-Made Fresh Pasta with Lemon; Livorno-Style Codfish; Tomato Pappa Ravioli with Eggplant Cream and Parmigiano Fondue; and Sous Vide Veal Tenderloin, Carrots and Barbeque Dried Tomatoes.
“This is my first visit to Hong Kong, and I am more than excited to be inspired by this multi-faceted city and to share with local diners my country’s heritage for food,” said Chef Mecozzi. “The menu I have created for this visit will be the best examples of that.”
This specially crafted Italian fare comprises a four-course menu featuring Chef Mecozzi’s signature dishes, priced at HK$688 per person with a 10% service charge. An a la carte menu will also be available until 8 March. For reservations, please visit https://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/lobster-bar-grill/book-a-table/, call (852) 2820 8560 or e-mail [email protected].
About Alessio Mecozzi
Chef Alessio Mecozzi started his career in the kitchen at a young age. Shortly after attending a hotel school in Marino, Italy, he started working at Hotel Helio Cabala before returning to his hometown Grottaferrata, a country of Roman castle.
After garnering ample experience in the kitchen, he started broadening his horizon by working at five-star luxury hotels in various international locations, including Saint Tropez, New York, Tuscany, Lord Byron in Rome and Antigua. He then moved to Chianti to open the Castello del Nero Hotel & Spa.
Aside from working at hotels, Chef Mecozzi has also been in charge of culinary operations on Italian luxury yacht charter MY Dionea, cooking for personalities from the worlds of entertainment and politics. In 2012, he was back to his roots of working at luxury hotels, where he has been the executive chef de cuisine of the restaurants at CastaDiva resort on Lake Como till now.
About Hotel CastaDiva Resort & Spa’s Lago Di Como
CastaDiva Resort & Spa is a five-star luxury resort located on the east side of Lake Como, in the lovely village of Blevio, which was once the home of soprano Giuditta Pasta and where composer Vincenzo Bellini wrote his two most famous works: La Sonnambula and Norma. The resort consists of seven villas, for a total of 73 rooms plus two private villas. It is surrounded by a luxuriant botanic park over an area of approximately 26,000 square metres.
Alain Solivérès at Restaurant Petrus (2 to 9 March)
Chef Alain Solivérès, chef de cuisine from the Michelin two-starred Taillevent in Paris, proudly returns to Restaurant Petrus for the second time since his captivating presence two years ago. During his visit in March, aside from showcasing his signature creations, Chef Solivérès will also bring with him a series of newfangled fare, including Black Truffle and Duck Liver Ravioli in Chicken Bouillon; Wild Turbot with Marrow and St. Estèphe Wine Sauce; and Tradition Taillevent Pithiviers with Rouennaise Sauce.
“I have infused some of my dishes with wines from the reputable Château Phélan Ségur of Bordeaux for this menu, which I’m thrilled to present to diners,” said Chef Solivérès.
Chef Solivérès’ special a la carte menu will be available to diners from 2 to 31 March. For reservations, please visit https://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/restaurant-petrus/book-a-table/, call (852) 2820 8590 or e-mail [email protected] (Please refer to Appendix III for menu)
About Alain Solivérès
A native of Beziers in southern France, Chef Solivérès’ motto is “true cooking is all about simplicity”. He started his culinary career in 1979 and has worked at a number of the finest French institutions, such as Le Lucas Carton, Le Grand Hotel and the Michelin three-starred Le Louis XV, where he worked with the famed Chef Alain Ducasse as second de cuisine until 1989. That same year, when Chef Solivérès was only 26 years old, Chef Ducasse offered him the position of chef de cuisine at La Bastide de Gordes, where he worked until 1992 and obtained his first Michelin star. Before joining Taillevent in 2002, Chef Solivérès was the chef de cuisine of the Michelin two-starred Les Elysées du Vernet at Hotel Vernet.
About Taillevent
Taillevent was founded in 1946 by André Vrinat and was the only restaurant to become a full member of the Comité Colbert, an exclusive association of French luxury brands. For 67 years, it has been one of the most sought-after establishments in Paris. The restaurant’s name is a tribute to Guillaume Tirel, also known as “Taillevent” – the legendary cook and author of the first French cuisine book, which has been regarded as the founding treatise of French gastronomy since the 14th century.
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages close to 90 hotels under the Shangri-La brand with a room inventory of over 37,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in mainland China, Cambodia, India, Mongolia, Myanmar, Philippines, Qatar and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.
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