WOM guide
HOME » Meet the Contributors » Uwe Opocensky
Meet the Contributors
-
Fergus Fung
-
Samanta Pong
-
Vicki Williams
-
Dane Alexander Clouston
-
Gary Danko
-
Prudence Lui & Anneliese O'Young
-
The Gastronought
-
Grégoire Michaud
-
Catharine Nicol
-
Debra Meiburg MW
-
Jacqui Williams
-
Seema Bhatia
-
Natasha Loo
-
Vicki
-
Fideme Ngau
-
Uwe Opocensky
-
Kenji Yanagita
-
Louis Ho
-
Wilson Fok
-
ILuvLubutin & SSB
Meet: Uwe Opocensky
Column: Building Blocks
Bio:
Uwe is the talented executive chef of Mandarin Oriental, Hong Kong. He is the man behind the inventive, one-off menus at The Krug Room, and he won his first Michelin star for The Mandarin Grill in November 2009.
Inspired by his experience of working for some of the world's greatest chefs, including the renowned Anton Mosimann, Opocensky delivers the unexpected with a classical underpinning. He describes his cuisine as "progressive gastronomy", which reveals the influence of his training with Ferran Adrià at El Bulli, where he learned the basics of molecular gastronomy from the acknowledged master of the genre. Intelligent, thought-provoking and always creative, his food evinces an almost whimsical approach yet nonetheless remains rooted in classical cooking traditions.
Related Articles
-
Creating an Experience as a Chef
As there is intense debate at the moment about the term “Molecular Cooking”, I’d like to contribute to the discussion by sharing some thoughts about how we work here at Mandarin Oriental, Hong Kong.
-
It All Makes Sense
At the moment, we're working on what I think is the most important of our senses; smell. Why is it so important? What does smell do? It does everything.
-
Menus Do Not Write Themselves
Menu planning plays an integral part in restaurant development and success. Depending on the type of restaurant, some chefs say that the entire operation should revolve around the menu.