Executive Chinese Chef
Four Seasons Tenure
- Since 2010
- First Four Seasons Assignment: Current
- Whampoa Club, Shanghai
- Jiangxi, China
- Chinese and some English
Chef Wang Yong previously worked in the famous Whampoa Club in Shanghai on the Bund, honing his culinary skills and building up invaluable experiences that have become a priceless asset to him. With nearly 20 years of culinary experience, Chef Wang Yong is able to fully demonstrate his outstanding skills in the kitchens of Jin Sha at Four Seasons Hotel Hangzhou at West Lake. Given Jin Sha’s great location, it makes it effortless to find good supplies of fresh and superior ingredients, complementing his culinary skills to provide a perfect dining experience for restaurant guests.
As Wang Yong says, “I love travelling for it can open my mind and expand my personal horizons. Every time when I go to a different place, I am always very excited to see and try local cuisine or dishes, and chatting with companions also gives me a lot of inspiration. I can absorb the ideas and get inspiration from these conversations. My inspiration comes from street, restaurants, books/magazines and my every travel experience. I prefer to cook local cuisine at home for my family, such as braised pork belly with spring bamboo shoots. I love to cook some traditional dishes that I learned from my mother when I was young as well. The dishes are simple but full of the taste of home.”
Chef Wang is the culinary mogul of Zhejiang and Shanghai cuisine. Under the leadership of him, Jin Sha has been the only restaurant in Hangzhou awarded the prestigious four-star restaurant by Forbes Travel Guide for two years. Though he is quick to point out that all the honours that recognise Jin Sha are not solely his to claim. “They belong to every single member of the team,” he says. On top of receiving many venerable accolades, he has also been newly crowned “Chef of The Year” by GQ Magazine.