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Regional Gourmet Summit China

Regional Gourmet Summit China

31 October 2013 (Shanghai, China) – Kempinski Hotels will host its first Regional Gourmet Summit China from 6 to 8 November 2013 at its flagship property, Grand Kempinski Hotel Shanghai. Mr Stéphane Bellon, ‎Vice-President of Corporate Food and Beverage, will welcome more than 50 food and beverage experts from Kempinski Hotels in China and Mongolia, as well as corporate and regional executives.

The summit will focus on worldwide trends and their implications on regional culinary arts, as well as food and beverage innovations. Workshops will include, “Breakfast – a Kempinski trademark”, as well as all-day dining innovation seminars. The summit will also serve as a platform for individual hotels to showcase their achievements resulting from their strategic food and beverage positioning. Participants will have a chance to network and share best practises, as well as to discuss talent development. The highlight of the summit will be the gala dinner held on 7 November, featuring local and regional specialties prepared by 19 chefs.

Three years ago, Kempinski decided to make food and beverage the focal point of the company’s operating strategy for 2013 and beyond. The vision is to become an undisputed leader in the hospitality industry, and to make food and beverage the key differentiating factor for Kempinski in the luxury hotel segment. This defining principle also signifies a return to Kempinski’s heritage of being a culinary entrepreneurial company since its beginnings in 1897.

Kempinski continues to bring European flair to the regions it operates in, while honouring local cultures and customs. The first Regional Gourmet Summit China follows the central principle shared by Mr Bellon: “We work on combining the best of Chinese cuisine with our rich European heritage in order to drive new creations. The Regional Gourmet Summit is a perfect example of how we drive our food and beverage division from good to best; it combines hard work with pleasurable and unexpected moments, and we aim to develop new ideas and innovations.”

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