Michele Tenzone, Chef De Cuisine of Limoni at The Ritz-Carlton, Guangzhou

Mr. Michele Tenzone has been appointed Chef de Cuisine of LIMONI at The Ritz-Carlton, Guangzhou, presenting the contemporary cuisine of Southern Italy with a modern approach. 

Chef Michele Tenzone.jpg

Chef Michele Tenzone

Growing up surrounded by the scent of the ocean and the aromas of olive trees and citrus fruits in Bari, Michele developed his own cooking style emphasizing the proper utilization of fresh seafood and fish. After graduating from Armando Perotti Hotel School, he started his career in Bistrot de Venise (Michelin-recommended restaurant), Italy as a young commis cook. This stint would be the foundation of his passion for the culinary arts and after which he began his “Michelin” journey which cultivated his expertise in culinary and kitchen management. He has worked in seven renowned Michelin-starred restaurants.

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LIMONI

After exploring opportunities at multiple Michelin-starred restaurants in Europe, he decided to pack his knives and broaden his horizons by embarking on a career path in Asia, where China was calling. Michele became the Chef de Cuisine of the highly acclaimed LaBrezza of The St. Regis Zhuhai, a restaurant he opened and led to multiple awards and recognition from his guests and fellow professionals alike.

Joining The Ritz-Carlton, Guangzhou. Michele has set his sights firmly on only achieving even higher success with the eponymous Italian fine-dining restaurant, LIMONI. Michele will be tasked with revamping the entire kitchen structure and menus in order to elevate and bring the best of his cuisine onto the plates of the 2018 and 2019 “Michelin Plate” awarded LIMONI restaurant. Signature dishes include: Pan Seared Scallops, Broccoli, Pecorino, Sea Urchin and Risotto, Scampi, Beetroot, Yoghurt.

香煎带子配西兰花泥,羊奶芝士,海胆 Pan Seared Scallops, Broccoli, Pecorino, Sea Urchin.jpg

Pan Seared Scallops, Broccoli, Pecorino, Sea Urchin

意式烩饭配海螯虾,甜菜根,酸奶 Risotto, Scampi, Beetroot, Yoghurt.jpg

Risotto, Scampi, Beetroot, Yoghurt

“The most important thing for me as a chef is to always handle the ingredients I use in my recipes with the upmost respect,” Michele Tenzone said. “My goal is to let my dishes narrate the journey of the places I’ve been, the people and the foods which have inspired me, and most importantly, who I am as a chef.”

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