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Guest Chef at Via Roma - Walter Potenza, the Italian Master Chef

This April, Via Roma restaurant at Kempinski Hotel Beijing welcomes its guest chef Walter Potenza, a culinary world’s super star from the USA for an unforgettable Italian gastronomic journey.

Born in Abruzzo, Italy, Potenza immigrated with his family to the USA at age 19. Potenza’s career life was soon directed to restaurant business because of his love and talent for cooking. Chef Potenza is known today as a passionate master chef having won many prestigious awards, a successful restaurateur, a famous cooking show star, and a relentless educator. His attention to detail and devotion to Italian cuisine always provides his guests a delicious taste of the True Italian cuisine and the gastronomic treasures of the land.

Together with the head chef of Via Roma, Francesco Sanna, Chef Potenza has created a special a-la-carte menu for the restaurant for his 8-day visit in Beijing ((9 ~ 16 April 2016). A cooking class is also planned for those who love Italian pasta and would like to get a “hands on” experience. The two chefs will be teaching how to make handmade fresh pasta and the secret of the perfect matching sauces.

For wine lovers and Italian cuisine enthusiasts, they can’t miss the great experience at the wine dinner presented by Chef Potenza and Master of Wine Neil Hadley, featuring Taylor’s winery from Clare Valley. In addition, Chef Potenza will also appear at the Sunday brunch in the hotel’s Kranzler’s restaurant, with his freshly made dishes served to the table by himself in a pass-around style.

Summary: Walter Potenza - Guest Chef at Via Roma

1. Chef Potenza’s special a-la-carte menu

11am ~ 10pm, 9 ~ 16 April 2016
Menu: see attachment

2. Cooking class

3pm ~ 5pm, Saturday, 9 April 2016
Price: 388rmb net per person (adults only)
Theme: Pasta and the perfect matching Sauces
How to make gnocchi and fresh pasta - by Chef Francesco
How to match and prepare the sauces - by Chef Walter Potenza

3. Wine dinner ft. Chef Walter Potenza and Taylors winery from Clare Valley, Australia

Winery representative: Mr. Neil Hadley (MW) - Taylors General Manager
Date & time: 7pm till late, Saturday, 9 April 2016
Price: 588rmb+15%
Menu: see attachment

4. Chef Walter Potenza at Kranzler’s Sunday brunch

Pass-around food served by Chef Potenza himself
Date & time: 11:30am ~ 3pm, Sunday, 10 April 2016 Walter Potenza

About Walter Potenza

Born in Giulianova in Abruzzo, Italy, Chef Potenza immigrated to the USA in 1972 at age 19. His native Abruzzo is the centerpiece of the new Italian culinary discovery. Born and raised with a rich Italian food culture, he was trained in a cooking school before he went to the states. Later on he became a self-taught chef. He had successfully led some of the finest restaurants in New England before opening his first restaurant in 1985.

With his passion and vast knowledge about Italian cuisine, Chef Potenza’s articles have been featured in Italian Gastronomic magazines and on the Internet. He was the host of two televised cooking shows: Flavors & Knowledge on ABC and Stir It Up on Cox Cable. Flavors & Knowledge won him an Emmy award for historical content.

Besides his unquestionable culinary talent and his winning business perspective, Chef Potenza has been and is a relentless educator. He taught dining etiquette to elementary schools and he owns his own of cooking schools for children in New England. Besides, he is also the director of the Etruria International Cooking School in Gubbio, Italy.


Chef Potenza is a member of 16 culinary organizations worldwide, including the International Association of Culinary Professionals (IACP) and “The Italia A Tavola” committee, a nonprofit organization created specifically for the preservation and diffusion of the Italian Culture in America, based in Providence, RI. Italia A Tavola stages fund-raising events, and the proceeds are offered to students for their advancement in the culinary world. He is also the leader of the Chef Association of Rhode Island, which provides continuing education and development for its members who are engaged in the areas of culinary education.

In May 2010 Chef Walter became a Cavaliere (Knight) for the Republic of Savoy in Switzerland for his educational contribution to the culinary world. He respects the history of Italian cuisine and specialized in bringing new traditions to it. His attention to details and devotion to Italian gourmet gives his guests a delicious taste of the True Italy and the gastronomic treasures of the land. 

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