“One can never stop learning. I have known this all my life in the kitchen, and this is my driving force to keep going and exploring new cooking techniques.”
Duncan Feng’s culinary journey began in a Japanese restaurant, where he learned about self-discipline that sharpened his perseverance and resilient personality. After a year, he moved on to a Chinese kitchen to continue his apprenticeship.
He started his first assignment as Chef de Partie at The Westin Tai Ping Yang and The Westin Bund Centre, Shanghai. After working for more than nine years, and upon realizing that his passion was in Western cuisine, he decided to hone his skills by joining the Radisson Plaza Xing Guo Hotel, Shanghai as a junior sous chef.
He subsequently took on the position of Western Chef de Cuisine at the Gran Melia, Shanghai. That then followed appointments with The Bella Wood Villas & Club Shanghai as Executive Chef and at the Fairmont Peace Hotel Shanghai as Chef de Cuisine, before landing with the Anantara Hotels & Resorts in Sanya for his first hotel Executive Chef role.
Duncan held the position of Executive Sous Chef at the Grand Kempinski Hotel Shanghai since 2011. Throughout the 10-year tenure, Duncan was responsible for overseeing the kitchen operations and preparing his culinary team for serving up meals par excellence.
As the new Executive Chef at The Sukhothai Shanghai, Duncan’s duties are not only limited to management tasks. His work involves crafting menus and quality control, and he plays a crucial role in facilitating effective communication within the team. His dedication, passion and coordination skills are his keys to success, and these qualities prove to be essential in his current capacity.
With an extroverted and outgoing personality, Duncan has gained popularity by frequently appearing as a guest chef on television cooking shows. In 2018, Duncan was awarded The Golden Chef of China Award by the Grand Hotels and appointed as a trainer for PepsiCo’s Research and Development Centre CCS Project in Greater China.
Apart from spending time in the kitchen, Duncan enjoys reading cookbooks and discovering the adventure of new cooking techniques. Outside the kitchen, Duncan, a believer in grooming young chefs, spends his leisure time conducting culinary classes and training programs at various culinary schools. Duncan finds joy in serving up a feast and gratification in sharing his cooking with food gourmands.
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[All photos courtesy of The Sukhothai Shanghai]