Meet The Man Behind The Vision Of Chynna (Chine)
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Meet The Man Behind The Vision Of Chynna (Chine)
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Catégorie : Asie Pacifique - Chine - Gastronomie -
Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 27-11-2008
The inspiration for the cuisine served in Chynna is cultivated from Northern China, combining regional Chinese classics with modern cooking techniques. This nouveau gourmet Chinese restaurant is adorned with Chinese artifacts and ornate chandeliers and designed to be a theatrical space, which inspires all the senses.
Chef de Cuisine of Chynna, Yan Zheng has been called an artist, an innovator of sorts, in his quest to create or visualize a dish then cook up several variations.
His creativity coupled with his organization and discipline has afforded him countless distinguished culinary experiences throughout his career, but it is his vision for the final product and the thought process involved in all aspects of a dish from the recipe component, to the tableware purchased to present the dish, to how it is served that truly sets him apart from others in his field.
Chef Zheng is a visionary and uses his artistic flair to create innovative dining experiences. His ability to make an ingredient part of a composite that redefines what might have been a familiar or even a simple dish and imbue it with meaningful and memorable flavors, textures and appearances, is his benchmark.
Chef Zhen is a graduate of the prestigious Beijing Xinyuanli Culinary School. In the years directly following culinary school, he pursued classical and modern cooking techniques from opportunities that permitted him the ability to expand and experiment with his vision.
Chef Zheng’s career skyrocketed, whilst working at the Grand Hyatt Beijing, where he joined the team as chef de cuisine of the Chinese restaurant. The regimen of long hours, precise techniques, and a disciplined work environment ensured that he quickly moved up the ranks to become Executive Sous Chef.
In the spirit of adventure and opportunity, Zheng chose to blaze his own signature and forge his career as Chinese Chef De Cuisine at Grand Hyatt Seoul. It was there that Chef Zheng took Northern Chinese cuisine to another level by skilfully creating sumptuous dishes with challenging ingredients.
In 2008 Chef Zhang returned to his native soil and joined the pre-opening team of Hilton Beijing Wangfujing, as Chef de Cuisine of Chynna. Here he serves up modern flavourful interpretations of Cantonese, Sichuan, Anhui and Huan cuisine in a dramatic and unique way.
Chef Zheng passion for innovation and creativity was once again showcased when he developed new menus with the assistance of a healthy food advisor to provide healthy and nutritious options to the diners of Chynna.
Signature dishes of Chynna include; braised pork knuckle with five spices, Mandarin fish preserved in green tea, Ox tail soup with Ginseng and mushroom, Braised sea cucumber with leeks, Double boiled bird’s nest with coconut milk and Beijing Roast Duck.
In addition to his culinary savvy, he utilizes one of his best attributes – his charisma – to energize and enliven each patron’s dining experience in Chynna.
“I believe that food like fine art, elevates the senses, I believe in the importance of cooking from your heart and soul and putting passion into every thing you create,” said Chef Zheng. “It’s passion, along with a focus on freshness, quality and creativity that will elevate Chynna to new heights.”
Join Chef Zheng as he conjures up new and exciting tastes at Chynna, open daily for lunch from 11:30 am to 02:30 pm and for dinner from 5:30 pm to 11pm
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