Four Seasons Hotel Shenzhen Appoints James Hu Executive Chinese Chef

Four Seasons Hotel Shenzhen appointed James Hu as Executive Chinese Chef, placing him at the helm of the hotel's Cantonese restaurant Zhuo Yue Xuan. Hu trained at the Michelin-starred Liyuan Restaurant in Beijing and worked at Xin Rong Ji and Jing Cai Xuan in Shanghai, as well as Saai Yue Heen at Four Seasons Dalian, bringing a well-traveled Chinese culinary pedigree to the role.

The kitchen also saw broader change, with new Executive Chef William Ong now leading overall culinary operations across the hotel. Together the two appointments refresh the food and beverage leadership at a property in one of China's most dynamic cities.

Set in the Futian central business district, Shenzhen's Four Seasons caters to a fast-moving market of business and leisure travelers just across the border from Hong Kong. The new culinary leadership signals an intent to keep its dining competitive in a demanding region.

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