China World Summit Wing, Beijing, a Shangri-La hotel, has appointed Johnston Ang as executive chef. Chef Johnston will be responsible for the overall food quality standards and kitchen operations of the hotel’s four designer restaurants, lounge and bars. He will also oversee in-room dining, as well as food and beverage banquet and catering operations.With a wealth of experience spanning near 20 years in Malaysia and mainland China, Chef Johnston worked at Shangri-La Hotel, Tianjin as executive chef and at Kerry Hotel, Pudong, Shanghai as executive sous chef before joining China World Summit Wing, Beijing, the highest hotel in the capital city.
Trained in Western fine-dining cuisine, Chef Johnston started his career with Shangri La Hotel, Kuala Lumpur in 1999 at the up-market award-winning French restaurant, Lafite, as a kitchen trainee. He worked his way up to be a garde manger sous chef before coming to mainland China as a Western banquet chef at Pudong Shangri-La, East Shanghai in 2005. He also headed the kitchen team during the opening of China World Summit Wing, Beijing in 2010.
A native of the state of Selangor in Malaysia, Chef Johnston is a firm believer in using only the freshest seasonal ingredients for his creations. He is committed to bringing innovative and memorable dining experiences to all diners.