The Peninsula Beijing is pleased to announce the appointment of Wu Siu Ming (Simon Wu) as the new Chinese Executive Chef of Huang Ting restaurant. A Hong Kong native, Chef Wu has gained high-level culinary experience at top hotels and prestigious restaurants in both Hong Kong and Mainland China for more than 30 years and now he brings this expertise to The Peninsula Beijing.

Chef Wu’s passion for food and enthusiasm for learning different Chinese cooking preparations and methods has seen him build an impressive career. His culinary journey started at the tender age of 18 when his older brother brought him to work in a local restaurant in Hong Kong.

Having lived primarily in Beijing since 1995, Chef Wu uses local ingredients and applies them to Cantonese cooking to fit the city’s discerning taste. Throughout his culinary career, he has worked in various notable establishments to promote this multifaceted cuisine. From the Kempinski Hotel, Chef Wu joined the Hilton Beijing and played a major role in conceiving their dim sum menus. He then progressed to Executive Banquet Chef at the Shangri-La Hotel, Beijing, managing the hotel’s banquets and strategic operations. To highlight his accomplishments, he led a colossal event by Turandot Opera House, catering to more than 10,000 guests on the Great Wall. In 2002, a move back to his hometown launched Wu back into Hong Kong’s diverse culinary arena as he spearheaded various events for Happy Valley Clubhouse, Beijing Diaoyutai State Guesthouse and Cathay Pacific Airlines.

Most recently, Chef Simon Wu served as Chinese Executive Chef for the Hong Kong Jockey Club, where he oversaw the implementation of healthy Cantonese menus and delighted the taste buds of countless dignitaries. With his mastery of both traditional and contemporary Chinese cuisine, Chef Wu summarises his culinary philosophy: “I always prepare food with the most superior ingredients available and ensure that the dishes are healthy and nutritious,” Wu explains. “I also try to be a role model in my kitchen by being hands-on with the culinary creations because the respect and esteem of the team originates from the food you prepare.”