Shenzhen, China, 2017-Jun-01 — /Travel PR News/ — D’Alessandro Giovanni Battista has been appointed Executive Chef at Four Seasons Hotel Shenzhen. Prior to joining Four Seasons, he gained valuable experience having worked with other premier luxury hotels in Shenzhen. In his new role, Giovanni will be responsible for the culinary operations of the Hotel, providing leadership to his kitchen team and delivering culinary excellence at the Hotel’s food and beverage outlets.
Italian by birth, Giovanni hails from Palermo, Sicily, land of seafood and genuine hospitality. After his initial culinary training and apprenticeship, Giovanni worked in various hotels across Europe including Four Seasons Hotel des Bergues Geneva in 2007. Eager to experience other cultures and expand his language skills, he continued to branch out over the next several years with job posts in India, Australia and Switzerland. In 2012 he found opportunity in Shenzhen, China where over last four years he has been leading the culinary operations in various premier international hotels.
Giovanni draws on his experience and passion for fresh produce to create and deliver unforgettable dining experiences at the Hotel. When not working he enjoys travelling and experiencing new cultures and cuisines.
Contact:
Maggie Yu
Public Relations Manager
138 Fuhua 3rd Road, Futian District
Shenzhen, 518048
China
maggieyp.yu@fourseasons.com
+86 755 8826 8831
Source: Four Seasons Hotel
###
A350-900 with 268 passengers on the way from Munich to Vancouver Further destinations in late…
(IN SHORT) His Excellency Eng. Saeed Al Mawali, Minister of Transport, Communications and Information and…
(IN SHORT) China Southern Airlines is set to enhance its direct service between Christchurch Airport…
Hospitality group eyes 50 properties in 10 years as it opens Bengaluru office and counts…
Linked service between Singapore and Phnom Penh expands Singapore operations to four daily flights (IN…
(IN SHORT) Emirates introduces a new collection of exclusive Bulgari amenity kits for First and…
This website uses cookies.