With over a decade in Michelin-starred kitchens in France, Chef Berkani—new Executive Chef at Grand Kempinski Hotel Shanghai—mastered precision and creativity under renowned chefs.
His global journey—spanning multiple continents—deepened his respect for tradition while embracing innovation.
Inspired by diverse flavors and techniques, his cooking blends technical skill with storytelling, turning each dish into a celebration of culture and connection.
For Chef Berkani, cuisine is more than food—it’s an art that bridges worlds, evokes emotion, and honors the richness of shared heritage.
Having worked in diverse culinary environments—from Formula 1 to embassies to luxury hotels—how do you adapt your cooking style to different cultures and audiences?
It is like speaking a new language each time: I observe, listen and draw inspiration from local ingredients to create a dialogue between my culinary signature and the traditions of the country.
For example, in Morocco, I incorporated delicate spices and rich flavors; in the Caribbean, I explored the balance between sweet and savory; and in China, I introduced a touch of spice to elevate the dishes.
The secret? Respecting local ingredients while daring to add a personal interpretation. Each setting is an opportunity to learn and innovate, while staying true to the essence of the cuisine I serve.
Who is the most famous person you have cooked for?
Throughout my career, I have had the honor of cooking for many influential figures, including kings, presidents and celebrities.
Among them are the King of Morocco, Mohammed VI, and the King of Belgium, Albert II, as well as presidents from countries such as France, Egypt, Lebanon, the United States, Côte d’Ivoire, Haiti and Senegal.
For each of them, I created special dishes that reflect both their culture and my own inspirations. Each meal was an opportunity to tell a story through food, seamlessly blending tradition and innovation.
What was it that made you want to move to China?
The desire to come to China dates back more than 20 years, when I was working in Morocco and friends would tell me that China represented the future.
This year marks a decade since I began working in China, having had the privilege of living and cooking in cities such as Taiyuan, Shenzhen, Changsha and Shanghai.
This country has captivated me with its cultural richness, culinary diversity and boundless energy. China has opened my eyes to new perspectives on cuisine, allowing me to explore unique flavors, techniques and traditions.
It is a place where one can constantly learn, grow and evolve—a source of endless inspiration that continues to drive me every day.
As the new Executive Chef, what is your vision for the food and beverage offerings at Grand Kempinski Hotel Shanghai?
My vision for the Grand Kempinski, together with my teams, is to transform every meal into a sensory journey.
Our offerings are rooted in high-quality local ingredients sourced from partner farms, elevated through refined French techniques.
We will present seasonal menus that celebrate the flavors of the moment, collaborate with local artisans to create unique culinary experiences and curate a wine cellar that highlights emerging vineyards in Asia.
Above all, I want to build a team where every talent shines and everyone feels inspired and valued. For me, excellence begins with a united and passionate team.
Shanghai is a city with a rich culinary heritage and a dynamic food scene. How do you draw inspiration from local ingredients and traditions while maintaining the European elegance that Kempinski is known for?
Shanghai is the laboratory of culinary innovation. Here, street food coexists with luxury, and the boldness of young chefs is deeply inspiring.
I want to be at the heart of this energy, to reinvent European elegance in a setting where anything is possible.
Kempinski embodies a prestigious European heritage, but we are in Shanghai—our strength lies in our ability to reflect this duality with grace.
I incorporate local ingredients and traditional Chinese techniques while preserving the finesse and sophistication of European cuisine.
Each dish thus becomes a harmonious fusion of two worlds, telling a story.
You mentioned that you want to ‘give back to this profession what you’ve been given’. How do you approach mentoring and empowering your team, and what role does collaboration play in your kitchen?
As a leader, I strive to encourage creativity and innovation within my team, ensuring that everyone feels valued and empowered to contribute to our shared goals.
My collaborative approach fosters a positive work environment, where the exchange of ideas and techniques allows us to achieve unparalleled levels of culinary excellence.
Today, I dedicate 50% of my time to training my teams. Every week, a team member—even the Stewarding—proposes a menu idea.
The kitchen is an orchestra: alone, you’re just a talented musician, but together, we create a symphony.
I firmly believe that mentorship and empowerment are essential to nurturing the next generation of chefs and perpetuating the art of cuisine.
What current global or local food trends excite you the most, and how do you see them influencing your menu development at Grand Kempinski Hotel Shanghai?
Flexitarianism and the pursuit of authenticity particularly inspire me.
Our menus will feature bold plant-based options, highlighting seasonal ingredients such as asparagus, mushrooms and heirloom vegetables, as well as zero-waste dishes that align with our commitment to sustainability.
Shanghai embraces innovation, but we will ensure that the essence of our cuisine remains intact—one rooted in emotion, where every dish tells a story.
These trends allow us to meet customer expectations while staying true to our culinary philosophy, which combines creativity, respect for ingredients and memorable experiences.
You’ve expressed a desire to interact with guests through cooking classes. What can guests expect from these experiences?
Our goal with these cooking classes is not only for guests to leave with a recipe but—more importantly—with the inspiration to share this experience at their own table.
These workshops will be interactive, educational and engaging, offering guests the opportunity to discover the secrets of cooking while creating lasting memories.
What message or experience do you want every guest to take away after dining at Grand Kempinski Hotel Shanghai under your leadership?
I want every guest to leave with the feeling that every detail was thoughtfully crafted for them, a perfect balance between the thrill of discovery and the comfort of excellence.
I hope they depart thinking, this wasn’t just a dinner; it was a story. For me, cuisine is much more than a meal; it is an emotion, a journey and a celebration of life.
Grand Kempinski Hotel Shanghai, 1288 Lujiazui Huan Lu, by Dongyuan Lu, Pudong District 陆家嘴环路1288号, 近东园路
[All images courtesy of Grand Kempinski Hotel Shanghai]
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