Shenzhen’s energy is fast-paced and innovative. How does that influence what you’re creating at Opus 388?
After years of experience, I chose Shenzhen because of the incredible opportunity at Mandarin Oriental (MO), which offers an amazing platform for my cuisine.
Shenzhen is still a young city on the regional gastronomic scene, but it represents a new frontier. There’s an incredible curiosity and interest in food here. The city is constantly evolving, and I find it inspiring to work in such a dynamic environment, where diners are increasingly attentive, adventurous and open to new experiences.
You’ve worked in kitchens across Italy, France and Asia. What’s the one lesson you’ve carried with you everywhere?
Respect. First, respect for ingredients because, without high-quality raw materials, you can’t build anything. Then, respect for the kitchen itself, because this profession demands discipline, dedication and sacrifice. Respect those who work alongside you, because without a strong team, you won’t go far. And respect for the people who come to dine, because every dish should stir an emotion.
Every kitchen has its own rules and culture, but if you carry respect with you, you can adapt anywhere and learn from anyone.
French fine dining has such deep roots in tradition. How do you give it your own voice or make it applicable to modern tastes?
Tradition is the foundation. It’s where you start. To me, tradition isn’t a limit, it’s a guide. I’ve been lucky to work in kitchens that uphold the legacy of great French cuisine, learning the importance of technique, precision and balance. Over time, I’ve developed my own style, shaped by my experiences. My cuisine is French at its core, but it reflects my personality and I always strive for balance.