Four Seasons Hotel Shenzhen

Four Season Tenure

• Since 2023
• First Four Seasons Assignment: Four Seasons Hotel Dalian

Employment History

• Saai Yue Heen, Four Seasons Hotel Dalian; Renaissance Shanghai Putuo Hotel; InterContinental Guangzhou Poly; Jing An Shangri‑La, Shanghai; Xin Rong Ji, Shanghai; Jing Cai Xuan, Shanghai; Liyuan Restaurant, Beijing

Birthplace

• Guangdong Province, China

Languages Spoken

• Mandarin and Cantonese

Born in Guangdong, the heartland of Chinese gastronomy, Chef Hu grew up immersed in the region’s culinary traditions and flavours. Picking up a wok and chan at the age of 16, he began his career at Michelin starred Liyuan Restaurant in Beijing, recognised as a training ground for accomplished chefs. It was during this time that he developed a strong foundation in Cantonese cooking, refining techniques that continue to inform his work today.

Chef Hu went on to hone his craft at renowned restaurants including Xin Rong Ji and Jing Cai Xuan in Shanghai, as well as 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 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 places renewed emphasis on ingredient integrity. Under his leadership, even the simplest elements are approached with precision, from sourcing at peak freshness to careful cooking and refined presentation.

Beyond the kitchen, Chef Hu draws inspiration from exploration, spending time in China’s countryside to deepen his understanding of regional and seasonal produce. These experiences continue to shape a thoughtful approach to Cantonese cooking, grounded in tradition while remaining responsive to place and season.