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Duncan Feng

Executive Sous Chef.

With 20 years of experience, Chef Duncan started his career as a chef in 1994, working for many five-star hotels including Westin, Radisson, Fairmont and Sofitel. Starting out as a kitchen helper, he proved his talent by moving steadily up the ranks, gaining rich cooking experience and management skills. Chef Duncan also has a wide array of experience in newly-opening hotels, making him the perfect sous chef for our constantly innovating restaurants.

Joining us in 2013, Chef Duncan has inspired staff and guests alike with his powerful motto:  “Cooking is more than just food; it's a concrete and important step towards success”. Blending his organisational skills with a true passion for food, Chef Duncan is a pivotal part of our hotel.  

For more information on the Kempinski Shanghai's food offerings, visit our restaurants page.