Johnson started his career in the hotel business actually in front of the house before he recognized that his passion lies in the kitchen. He started to work for Crown Plaza and for Shangri La where he began to understand and to appreciate both, the international and Chinese cuisine, before he specialized himself in pastry..
Johnson defines his dessert with focuses on the beauty of simplicity and optimal taste which creates best guest attraction and recognition in his opinion. Besides the pastry, Johnson also develops his skill of baking different kinds bread. Under the leadership of our Executive Sous Chef Duncan, the pastry department will move strongly forward to be one of the best in Shanghai.Back