Sheraton Shanghai Hongkou Hotel has announced the appointment of a new food and beverage team line-up for the summer with led by Director of Food & Beverage Jacky Lee, Chef de Cuisine Roy Wu and Japanese culinary specialist chef Frank You.
Sheraton Shanghai Hongkou Hotel appoints a new food and beverage team Director of Food & Beverage Jacky Lee (L), Japanese culinary specialist chef Frank You (R) and Chef de Cuisine Roy Wu (C)
Jacky Lee has been working in the hotel hospitality industry for more than 20 years with experience across China, Australia and Macau with a number of international luxury hotel brands. Jacky brings with him a positive and cheerful approach that rubs off on staff from the moment he meets them. Now at the helm of the hotel’s Miyabi, Feast and Yue restaurants, Jacky has been charged with breathing life and excitement into the hotel’s extensive food and beverage offerings.
Heading up the kitchen at the international buffet restaurant Feast is Chef de Cuisine Roy Wu, who is bringing a breath of fresh air into the kitchen with his positive energy and optimistic outlook. With nearly 16 years of experience in hotel kitchens that includes the Hyatt Group and Jumeirah Hotels in China and overseas, Chef Roy specializes in quality Western cuisine and will be bringing a personal touch of flair to the daily buffets and a la carte menus.
Sheraton Shanghai Hongkou’s signature Japanese restaurant Miyabi also has a new chef at the helm with the experienced Frank You. Previously master chef and creative director at Okura Garden Hotel in Shanghai, Chef Frank is dedicated to Japanese cuisine. With over 20 years of experience in hotels and Japanese restaurants, he is creating a new menu for Miyabi to elevate the food to the next level that matches the stunning Shanghai Bund views from the 37th Floor of the hotel.
“We are delighted to welcome such key experienced members to our food and beverage team at the hotel,” says Sheraton Shanghai Hongkou Hotel’s Fabien Martinez. “With Jacky, Chef Roy and Chef Franck we are looking to really put our hotel on the map as a serious culinary destination.”