Conny Andersson Joins Six Senses Qing Cheng Mountain as Executive Chef

Six Senses Qing Cheng has appointed Conny Andersson as Executive Chef.

Chef Conny will oversee the food and beverage operations at the new resort which features 116 suites and pool villas.

The resort’s dining outlets will focus on using responsible ingredients and produce from its own organic gardens. For those items not grown on-site, local farmers will supply to the chef’s specifications.

In addition to this role, Chef Conny also has the responsibility of Group Executive Chef for Six Senses Hotels Resorts Spas.

No stranger to the region, Chef Conny has spent the last four years in Vietnam and Malaysia at the MGM Grand and The Datai respectively. He directed a spectrum of cuisines that included Cantonese, Vietnamese, Asian Eclectic, Japanese, Thai, Indian and Malay in addition to Western and international, and specialty dining experiences.

Prior to these regional roles, he worked in Barbados as well as California where was chef and managing partner at a California-Scandinavian gastro wine bar and restaurant named one of the Top Three New Restaurants by the Los Angeles Times.

Chef Conny’s international career took off after he relocated to the United States from his native Gothenburg in Sweden. After a period as chef de partie at L’Orangerie in Los Angeles, which was voted as a Top Three Restaurant in the United States, he joined Four Seasons Hotels and Resorts and spent the next 18 years in Nevis, West Indies; Bali, Indonesia; Cairo, Egypt and the famed Beverly Wilshire in Beverly Hills, California.

On the celebrity chef front, Chef Conny has co-written a cookbook with Actor Morgan Freeman and he has cooked on the Opera Winfrey Show, The View and The Today show in the United States. Twice he has been a guest chef with Crystal Cruises and was voted Chef of the Year by Club Culinaire of French Cuisine Los Angeles.