Four Seasons Hotel Shenzhen Appoints James Hu as Executive Chinese Chef

Four Seasons Hotel Shenzhen announces the appointment of James Hu as Executive Chinese Chef. Taking charge of Zhuo Yue Xuan, the hotel’s acclaimed Cantonese restaurant, Chef Hu brings a refined mastery of Chinese cuisine, shaped by over two decades of disciplined training and experience in some of the country’s finest kitchens.

Born in Guangdong, the heartland of Chinese gastronomy, Chef Hu grew up immersed in the region’s vibrant flavours and culinary traditions. Picking up a wok and chan at the age of 16, he spent the early years of his career at Michelin-starred Liyuan Restaurant in Beijing, a training ground for numerous accomplished chefs. It was during this time that he built a strong foundation in Cantonese cooking, refining techniques that continue to shape his approach.

Chef Hu went on to hone his craft at renowned restaurants like Xin Rong Ji and Jing Cai Xuan in Shanghai and Saai Yue Heen at Four Seasons Hotel Dalian. Prior to his current role, he served as Executive Chinese Chef of Summer Palace, a Michelin-recommended Cantonese restaurant at a reputed luxury hotel in Shanghai.

Now at Zhuo Yue Xuan, Chef Hu presents an elevated Cantonese dining experience that reflects both his heritage and his long-standing dedication to Chinese cuisine. Guided by the belief that every detail matters, he brings renewed focus to the integrity of ingredients. Under his leadership, even a simple green vegetable is approached with careful technique, from sourcing at peak freshness to precise cooking and refined presentation.

Beyond the kitchen, Chef Hu finds inspiration through exploration, spending significant time in China’s countryside in search of new flavours and possibilities. Guided by taste, these experiences inform a thoughtful approach to cooking, as he considers how to interpret regional and seasonal produce through a Cantonese lens.

“It’s an honour to join the team at Four Seasons Hotel Shenzhen and usher in a new chapter at Zhuo Yue Xuan,” says Chef Hu. “I look forward to crafting culinary experiences that honour the restaurant’s legacy while evolving our approach to ingredients, technique and presentation.”