The Mandarin Oriental alum will oversee the hotel’s food and beverage offerings

After the sudden closure of his eponymous restaurant, Uwe Opocensky has been appointed executive chef of Island Shangri-La Hong Kong.
Opocensky began his career as a young apprentice chef in Germany, followed by his involvement in a training programme under Anton Mosimann in London. The German chef relocated to Hong Kong to be the executive chef of Aberdeen Marina Club from 2004-2006, complete with a six-month stage at Ferran Adria’s El Bulli. Opocensky followed up his stage to become the executive chef at Mandarin Oriental Hong Kong for nine years before becoming a partner at Beef & Liberty and opening his own restaurant Uwe in 2017.  

Inspired by contemporary fine dining from around the world, Uwe Opocensky has been proactive in adopting innovative techniques to create dishes that often highlight seasonal ingredients and encourage interaction between the chefs and the guests. His interpretation of modern fine dining is exemplified in the worldly tasting menu he designed and crafted for his restaurant Uwe.

Opocensky is set to take over Island Shangri-La’s daily food and beverage operations, from banquets and private events to restaurant offerings from the hotel’s eight restaurants including Summer Palace, Lobster Bar & Grill, as well as playing a central role as the leader of the kitchen team at Restaurant Petrus

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56/F, Island Shangri-La, Hong Kong, Pacific Place, Supreme Court Road, Admiralty, Hong Kong

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