Starting his hotel industry career as front of house, Johnson quickly realised that his passion for food actually belonged in the kitchen. He started to work for the Crown Plaza and Shangri-La hotels, learning to understand and appreciate both international and Chinese cuisine before specialising in pastry.
Johnson designs his desserts with an emphasis on simple beauty, focusing on taste to attract guests and recognition of each food's unique qualities. Alongside his pastry work, Johnson has also developed his skills as a bread baker, capable of making many different kinds of delicious loaves and rolls. Under the leadership of our Executive Sous Chef Duncan, the pastry department of the Grand Kempinski Hotel is making bold strides to become one of the best in Shanghai.
For more information on our food, visit our restaurants page.Back