(Shenzhen, Nov 2021) Recently, The Langham, Shenzhen welcomed two new members to the management team: Mr. Gregory Philippe and Chef Jerome Deconinck, who will be serving as the hotel’s Executive Assistant Manager F&B and Executive Western Chef respectively. These two experienced French gentlemen will bring new inspiration and excellence to the hotel’s catering business.
Mr. Gregory Philippe, a dedicated professional originally from France, earned his Master of Business Administration in International Hospitality at Glion Institute of Higher Education in 2017. Mr. Gregory holds around 18 years of 5-stars international hotels and 1&3 Michelin starred restaurants experience. Before joining the Langham, he has held various F&B management roles in UK, France, US, Thailand and China. With leading brands including The Dorchester London, Park Hyatt, Sofitel, Kempinski and Shangri-La, Mr. Gregory is confident steering the F&B development at The Langham, Shenzhen to the brighter future: “I feel privileged to join the Langham family here in Shenzhen, one of the country’s most vibrant city. I am excited to start this new chapter and contribute to make the Langham Shenzhen a unique dinning destination”.
Chef Jerome has an extensive resume with over 20 years of culinary experience and the knowledge gained by working in 7 different countries. Once part of the exclusive culinary team of the prime minister of France, Chef Jerome went on to serve the French Embassy in Kuala Lumpur, marking the start of his Asian adventure. During his stay in Malaysia, he cooked for the king, the prime minister and other celebrities and dignitaries. Chef Jerome is highly regarded in the culinary scene. A food lover himself, Chef Jerome hails from a family that is passionate about food. His grandfather and father were both chefs as well. Since a young age, Chef Jerome has been influenced by the culinary culture at home and began cooking for his family at the tender age of 11. He was inspired to become a chef after growing up in this culinary family. Chef Jerome’s eyes always light up when it comes to food. He has many things to share, from French cuisine, Thai cuisine, Sichuan Hot Pot to Cantonese Dim Sum and much more. The first thing he does at a new destination is to spend some time at the local market to discover new ingredients and cooking methods. These experiences will now serve as the creative sparks for his new menu.
To Chef Jerome, passion is an essential part of being a chef, adding that “Don’t do it! Don’t do it if you don’t love it.” Beneath the glamour, a chef has to spend more than ten hours a day in the kitchen, sometimes even at the expense of personal free time. Therefore, it is important to be tireless and happy about what you do.
In addition to his indistinctive love for food, Chef Jerome’s rich personal experience also shaped his rigorous and open attitude towards cooking. He has emphasised the importance of respecting culinary traditions and processes: food has many forms due to the diversity of cultures and cooking methods that should be applied with local elements in mind to create something new. Additionally, as a chef, there is a need to standardise the cooking process in an organised and methodical manner to optimise output and ensure a solid foundation. As the Executive Western Chef at The Langham, Shenzhen, Chef Jerome has stated that his duty is to bring increased professional and standardised operational guidance to the team. For example, he instructs his team to perform a routine check on the workplace and equipment before starting work every day. This includes the cooking tools, the condition of the food ingredients and an assessment of every corner of the refrigerator. “In order to present food in the best way possible for our guests, every step of the preparation process must be of great precision.” Chef Jerome believes that a chef’s mission is to please the guests. From food selection, cooking techniques, enhancement of flavours to food presentation, every part of the process is done with the intention of bringing happiness and enjoyment to the guests. More than just preparing the food, a chef must ensure that the entire team can provide an unforgettable dining experience for the guests. Therefore, Chef Jerome has implemented high standards on himself and his team with the aim of delighting guests with delicious food.
The Langham, Shenzhen will usher in a new era with the union of these two French gentlemen. The fusion of the prestigious French cuisine and classic British flavours will inspire more delicacies that are exquisite for guests.
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