New EAM F&B and Exec Chef @ Island Shangri-La in Hong Kong

Island Shangri-La, Hong Kong, the flagship property of Hong Kong-based Shangri-La Hotels and Resorts, has appointed French native, Patrice Cornee as executive assistant manager, food and beverage, and German national, Alexander Paul as executive chef.

In Mr. Cornee’s new management position at Island Shangri-La, Hong Kong, he will oversee the hotel’s extensive banquet operations and eight restaurants, including Michelin-starred Restaurant Petrus and Summer Palace Cantonese restaurant.

Mr. Cornee’s other responsibilities include providing training for his team of over 200 colleagues, maintaining operational and financial performance of all outlets, as well as being instrumental in service excellence, and creating unique dining experiences for guests.

A veteran in the hospitality industry, Mr. Cornee has worked for the past 11 years in food and beverage positions in the United Kingdom, Guam, Macau, and South Korea.

As executive chef of Island Shangri-La, Hong Kong, Chef Alexander will lead a team of more than 150 chefs operating the seven kitchens, which cater for the hotel’s restaurants and banquet facility. In addition to ensuring both food preparation and quality comply with the stringent standards in the workplace, Chef Alexander will also challenge culinary technical skills to keep abreast with ever- changing dining trends and preferences.

Chef Alexander has over 16 years of experience and before joining Island Shangri-La, Hong Kong, he was area executive chef based at Shangri-La Hotel, Kuala Lumpur, prior to which he was the executive sous chef at Makati Shangri-La, Manila.

He has worked in key European cities including Vienna, London, Barcelona and Paris. During his apprenticeship, he worked under the tutelage of Chef Alain Ducasse. Chef Alexander started his career in Lausanne, Switzerland in 1994.

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