Chen Chaoyang - Hotel of Modern Art - HOMA
Chen Chaoyang has been innovating Chinese cuisine for over 19 years. From east to west, he has absorbed and integrated the flavours of China’s many provinces to create a style he can call his own.
A Guilin native, Chef Chen started in the kitchen at the 4-star Guishan Hotel at the age of 19. After earning his stripes there, he moved to the Guilin Sheraton to serve as Supervising Chef.
From there, he launched his career across China, serving as head chef in restaurants and hotels in places as varied as Shanghai, Chengdu, and Shandong. Bringing back the sweetness of Shanghai cuisine, the fire of Sichuan, and the savory of Shandong, he returned to the Sheraton to serve another ten years, culminating in 2005 with his win of the coveted “Top Chef in Guilin” award in a city-wide competition.
HOMA has been honoured to have him serve as Executive Chef since mid-2007.
Three questions to the Chef
Where do you find your inspiration when preparing a new recipe?
Creativity comes from inspiration. A new dish comes from that moment of freedom when a new idea can emerge, after the hard-earned accumulation of knowledge and practical experience with cuisine.
How would you define your cuisine in a few words?
Fresh, new, green. Not decadent, but exquisite.
Which other Relais & Chateaux Grand Chef would you like to meet?
The other China-based chefs at Sens & Bund and Family Li Imperial Cuisine.
