Hu Jinxian

Four Seasons Tenure

• Since 2023
• First Four Seasons Assignment: Current

Employment History

• Pazhou No.1 Guangzhou; Renaissance Shanghai Putuo; Jing Qiang Xuan Shanghai; Xinr Rong Ji Shanghai; Beijing Jinbao Liyuan Restaurant

Birthplace

• Shaoguan, Guangdong

Languages Spoken

• Mandarin, Cantonese

Through dedicated and excellent quality control, Four Seasons has built a culinary reputation all over the world. Hu Jinxian from Guangdong was appointed as the Chef of Saai Yue Heen, the Chinese restaurant of Four Seasons Hotel Dalian.

The dishes cooked by Chef Hu contain his life experience. Born in Guangdong, the hinterland of Cantonese cuisine, he shuttled through restaurants and tasted delicious food since he was a child. There is no need to talk about the reason why Chef Hu entered the business. The 16-year-old boy naturally picked up the wok and iron spoon, and successively held important positions in Liyuan Restaurant, Xin Rong Ji, Jing Cai Xuan and Renaissance, dreaming of opening up a world of his own in the prosperous catering industry.

From an apprentice to a chef, his Beijing Liyuan work experience has laid a solid foundation for Chef Hu's Cantonese cuisine style. In the Whampoa Military Academy of Cantonese cuisine, which has produced countless famous chefs, strict selection of ingredients, precise cooking process and excellent production standards are deeply rooted in his blood. "Even if it is a green vegetable, its freshness, the length of the food pieces, the cooking temperature and the grams of materials must be strictly in accordance with the standards." Chef Hu's sense of responsibility continues from the food market to the diners.

Standardized management never means standing still. From inheritance to innovation, Chef Hu has been seeking a perfect place. More than 20 years experience in the industry has enabled Chef Hu to understand the way of service, "first understand the diners, talk about innovation," change his thinking to the perspective of guests, then go to the ingredients, and realize the optimization after the actual needs, which is the basis of all innovations.

Cooking everything by hand and walking thousands of miles, outside the kitchen, Chef Hu poured his passion for life into the mountains and rivers of the motherland. The taste guides the way, and the chef's tour route is like a trip to explore ingredients and flavours, thinking about how to perform Cantonese interpretation of seasonal ingredients in various places. Chef Hu enjoys exchanging dishes and trying them. This pursuit of food materials is not limited to the region, which makes him more passionate and firmer in his career choice, and also contributes to this Dalian fate.

"Strong internal drive is my kitchen survival rule and my life belief," Chef Hu says, and he devotes himself to Saai Yue Heen, working with the Executive Chef and other chefs to present a high-quality restaurant full of surprises for diners from all over the world.