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Four Seasons Hotel Hangzhou at West Lake

  • 5 Lingyin Road , 310013 Hangzhou, China

Weilu Wang

Pastry Chef
"I have always been guided and inspired by many talented and creative pastry chefs, chocolate masters, and cuisine chefs. At the same time, I have been exposed to many high-quality desserts, brea, and chocolates, which greatly developed my taste and positively affected my culinary aesthetics."


Four Seasons Tenure

  • Since 2021
  • First Four Seasons Assignment: Current

Employment History

  • Oaxen Krog, Stockholm, Sweden; Eleven Madison Park, New York, USA; Pâtisserie, Prince Philosopher, Stockholm, Sweden; Monsieur Chocolat, Paris, France


  • Le Cordon Bleu Paris


  • Tianjing, China

Languages Spoken

  • Chinese, English, French, basic Swedish

Chef Weilu Wang graduated from Le Cordon Bleu Paris in 2011 and then began her career as pastry sous chef at Monsieur Chocolat. She then spent five years in Stockholm as head pastry chef at Pâtisserie, Prince Philosopher. Chef Weilu seized an exciting opportunity in New York at the world-renowned Eleven Madison Park, where she continued to hone her craft in haute cuisine. Right after that, Chef Weilu joined the team of Oaxen Krog in Stockholm, which was named as one of the world's 50 best restaurants for five consecutive years. In this two-Michelin starred and the 2020 Nordic Sustainability Award-winning restaurant, she worked as pastry chef collaborating with chef-owner Magnus EK on a series of innovative desserts of Scandinavian features. She sums up her career so far gaining understanding of pastry in terms of “taste” at Monsieur Chocolat, pastry as “art” at Prince Philosopher, as “gastronomy” at Eleven Madison Park, and as “nature” at Oaxen Krog.

Weilu’s inspiration comes from everywhere unexpectedly. Nature first, then all kinds of art and the imitation, imagination, and re-creation of nature. She thinks Chinese culture is an inexhaustible treasure. Anyone who works here will benefit tremendously from that. "Chinese people have incredibly good taste and they always desire a greater quality of cuisine," she says.

The majority of Chef Weilu’s recipes come from her extensive travel experience, where she immerses herself into the local culture, often strolling through provincial markets in the hope of discovering unconventional flavours. She is very excited to be at Four Seasons Hotel Hangzhou at West Lake and explore all that Hangzhou has to offer, and enjoys creating new pastries and desserts and infusing them with regional ingredients.

Weilu's hobbies are art, design, architecture, literature, plants, animals, technology, fashion and makeup.