Meet Eren Guryel, the newly minted Executive Sous Chef at Four Seasons Hotel Shanghai, who arrived in the kitchen from the United States this March. His responsibilities include overseeing Steak House and Café Studio restaurants, as well as banquet and outside catering by the Hotel.

Arriving from Four Seasons Hotel Boston, Massachusetts, Guryel was quick to make an impact on the culinary team in Shanghai. With extensive experience in Mediterranean cuisine – Turkish specialities in particular – along with his American background, he’s bringing new ideas to the menus.

A new degustation menu designed personally by Chef Guryel debuts at Steak House in mid May. In June, he’ll begin sharing his expertise with guests in a series of cooking classes, as part of a program that also features his colleagues who specialize in Japanese and Cantonese cuisines.

With experience that ranges from helping in the family restaurant in Vermont as a child to star turns in Boston, Chicago and Tokyo. He also spent at year at New York’s acclaimed Per Se, working with one of America’s greatest chefs, the three-Michelin star Thomas Keller.

Now, when not exploring his new city on his bicycle, he’s creating memorable meals at Four Seasons Hotel Shanghai.

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