Chef Uwe Opocensky
Chef Uwe Opocensky brings with him over 33 years of experience as a chef and in managing some of the very best kitchen brigades around the world. He is responsible for the culinary offerings and daily operations of the hotel’s 8 outstanding restaurants and bars, including the Michelin-starred Summer Palace, the award-winning Lobster Bar & Grill and Nadaman, in addition to the hotel’s banquets and private events. He also plays a leading role within the culinary team at Restaurant Petrus. With a complete conviction in modernizing Petrus while maintaining its heritage charm, he is also keen on using innovative techniques, exclusively sourced ingredients and seasonal organic flavours to impress his loyal patrons.
Food is more of an experience than just a meal to Uwe, as he encourages interaction with his guests through guéridon service and a personal introduction of his dishes to excite their senses. He would use seasonal ingredients imported from all over the world, while incorporating fresh produce from local farms in his creations.
Being one of the most sought-after chefs in the Hong Kong dining scene, the German-born Chef is no stranger to the industry. Prior to accepting his current role, Uwe was the owner and executive chef of his eponymous restaurant, UWE, in tandem with Beef and Liberty restaurants in China and Hong Kong. He also had a 9-year tenure as the executive chef at Mandarin Oriental, Hong Kong between 2007 and 2016.
Uwe started his tenure with the Shangri-La Group in 2004. He was the executive chef of Shangri-La Hotel, Kuala Lumpur from 2006 to 2007. Before that, he held the same position at the exclusive Aberdeen Marina Club in Hong Kong between 2004 and 2006. During that time, he went on a 6-month stage position at the world-famous 3-Michelin-starred El Bulli in Spain, where he was one of only 8 chefs chosen from 5,000 candidates. This 6-month period at El Bulli was crucial for his career, because this was where he found the ability to unleash his true potential as a chef.
Uwe began his career as a young apprentice at the Gasthof zum Hemberg in Germany. Afterward, he embarked on a training programme, under Anton Mosimann, at his private dining club in London. Uwe quickly demonstrated his natural flair in the kitchen, and rose to become head chef within only 2 years at the club. Here, he was given the opportunity to cook for the likes of HRH The Queen, Prince Charles, former President Clinton and various other noted heads of state. He stayed for 9 more years, honing his skills and readying himself for his next post as executive chef at the leading 5-star Anassa Hotel in Cyprus before making his career-changing move to Hong Kong.