Kowloon Shangri-La Appoints Alessandro Angelini as Chef

The Kowloon Shangri-La, Hong Kong, has appointed Alessandro Angelini as chef of its Angelini Italian Restaurant.

With over 20 years of experience in the culinary industry, Chef Alessandro has been exposed to the gourmet world spanning Europe, North America and Asia. He is also no stranger to the Shangri-La group, and not new to the Hong Kong dining scene either. He joins Kowloon Shangri-La, Hong Kong from the Hong Kong-based Gaia Group, where he served as executive chef at Joia Restaurant for seven years. Prior to that, he was at the helm of Rosso Italian restaurant at Shangri-La Hotel, Jakarta and has also worked as a chef for several sophisticated establishments, including Michelin-starred Italian restaurants in Ngapali Beach (Myanmar), Venice, London and Los Angeles.

Chef Alessandro said, “I’m honoured to be the chef of Angelini. Since we share the same name, I'll see Angelini as my own enterprise, and I am determined to bring this successful restaurant to the next level.”

Chef Alessandro learned the cooking theories from the Scuola Alberghiera di Rimini culinary school, and has been honing his essential kitchen skills since the age of 14, when he worked at a local restaurant in his hometown for a few summers.

“I frequent various markets and see what is available, what is new, and mix a couple of – but not too many – different kinds of ingredients in one single dish to see the ‘chemistry’ or ‘marriage’ of their combinations. I talk to vendors for food trends and new food produces, too,” he said. “I respect the beauty of minimalism and simplicity, so I don’t use too many types of ingredients in one single dish. I like to take a lighter and healthier approach to Italian food as I appreciate the Mediterranean style of cooking. Coming from the coastal area of the northern part of Italy, I enjoy using seafood in my dishes. The techniques I employ must always bring out and enhance the distinctive flavour of each of the fresh ingredients that I use.”

Some of Chef Alessandro’s signature dishes include Raw Sicilian Red Prawns, Avocado, Green Apple and Yogurt; Scampi Marinated with Pineapple, Cucumber, Watermelon Jelly and Lime; Home-made Black and White Tagliolini with Scallops, King Prawns and Raw Red Shrimps Served in a Paper Box; Dover Sole in “Savour” Style (Caramelised Onions, Raisins and Pine Nuts) and Gratinated Asparagus; Pork Tenderloin Wrapped in Coffee with Mustard Sauce and Goose Liver.