Island Shangri-La Hong Kong Appoints New Executive Chef and Hotel Sommelier

Island Shangri-La, Hong Kong has appointed Ruediger Lurz as the hotel’s executive chef and of Yohann Jousselin as hotel sommelier.

With more than 18 years of experience working in the culinary scene around the globe, the German-born Chef Lurz will oversee the hotel’s culinary team and kitchen operation.

With his diverse and solid experience, Chef Lurz will manage the culinary offerings of eight restaurants and bar including the Michelin-starred Restaurant Petrus and Summer Palace, as well as the hotel banquets and private events.

“My experience from Europe, Middle Eastern and Asian countries helped me tremendously in developing and shaping my culinary style with intriguing twist,” said Chef Lurz. “My role is to deliver exceptional cuisine and to ensure the highest standards in food quality and presentation at all time.”

Chef Lurz is also very excited about working in Hong Kong for the first time in his career, “Hong Kong is a city known for its well-established dining culture, and local diners are always looking for something unique. With my expertise and Island Shangri-La’s team of talented chefs, I am confident that we can offer our guests a truly unique and delectable gastronomic experience.”

Prior to his tenure in Hong Kong, Chef Lurz held the same position at Shangri-La Hotel, Ningbo. He was also the executive sous chef at China World Hotel, Beijing, which he joined in 2007. He started his culinary journey at a young age as an apprentice at Weinhau Anker, a Michelin-starred restaurant in Germany. He then had the envious opportunities to work at luxury establishments, such as the five-star diamond award deluxe Hotel Adlon, Berlin; The Ritz-Carlton Hotel, Doha; and the widely recognised seven-star Emirates Palace Hotel, Abu Dhabi.

Hotel Sommelier Yohann Jousselin

Mr. Jousselin joins Island Shangri-La, Hong Kong as hotel sommelier in charge of the hotel’s cellar collection of over 1,500 references and 12,000 bottles of wines.

While continuing to enhance the hotel’s wine list with fine vintages from around the world, Mr. Jousselin will also be responsible for the comprehensive training on wine knowledge for the hotel staff, aiming to elevate the high standard of dining experience that Island Shangri-La has been offering to its guests.

“I wish to bring new wine experiences to diners at the hotel, and endeavour to reinforce the wine program to the highest level of standard,” said Mr. Jousselin. “Hong Kong has become a great platform for wine producers all over the world, especially since the deregulation. It enables me the great potential to provide local wine connoisseurs an even more sophisticated level of wine indulgence.”

Mr. Jousselin’s career in wine spans over 14 years. He not only has worked at some of the most prestigious restaurants in Europe, but also attains the ultimate professional credential in service of wine – Master Sommelier, which can only be accomplished through various levels of certification, as well as stringent and accurate career assessment that requires at least 10 years of professional experience.

Mr. Jousselin grew a fond interest in wine from an early age, when he started out helping at his uncle’s vineyard in Loire Valley, France before attending wine school. With dedication to pursue a career in wine and the desire to broaden his horizons, he decided to relocate to the United Kingdom. He had the opportunity to work at Hotel du Vin, where he was mentored by master sommelier Dimitri Mesnard, who encouraged him to enter competitions in order to flourish his wine knowledge and develop his skills as a sommelier. In 2011, Mr. Joussselin took home the U.K. Sommelier of the Year before moving to Macau and took the role of head sommelier at Robuchon au Dôme at the Grand Lisboa.