主厨厨房

Master Chef

At the helm of Gaylord is Master Chef Sonu (formally known as Rajendra Kumar), a culinary expert with 20 years of experience in Indian cuisine, honed across prestigious hotels and restaurants, bringing passion, authenticity, and innovation to every dish he creates at Gaylord Indian Restaurant.

Gaylord Indian Restaurant

Gaylord Indian Restaurant, a secret paradise in the heart of Tsim Sha Tsui, has been a beloved destination for authentic Indian cuisine since 1972. Known for its rich curries, tandoor dishes, and flavorful street food-inspired appetizers, Gaylord offers a true taste of India. The exotic interiors, elegant ambience, and carefully crafted dishes continue to capture the hearts and taste buds of both locals and visitors, making it the go-to spot for an unforgettable Indian dining experience in Hong Kong.

副行政總廚

香港JW萬豪酒店的副行政總廚曾嘉鴻（Gordon Tzang））從事酒店餐飲業逾26年，並在萬豪國際集團積累了豐富的經驗。曾師傅在香港JW萬豪酒店展開其職業生涯，獲得不同的發展機會以持續鞏固他的專業知識和領導能力。作為酒店的副行政總廚，曾師傅負責培訓廚師團隊及協助管理廚房運作，為食客帶來難忘的餐膳體驗。

曾師傅還於 2024 年參與了酒店的可持續海鮮餐廳魚吧（Fish Bar）的重新開業項目，策劃及設計創新菜餚，並為團隊提供指導。他對烹飪的熱情和對食品品質的堅持將繼續帶領團隊邁向更卓越的成就。

Founder & Master Chef

Chef Giandomenico ‘Gianni’ Caprioli grew up on a small South Italian farm in Lavello Potenza and with a family of cooks. At the age of 19, Gianni opened his first restaurant in Italy and worked with some of the most revered Italian chefs and establishments: Gino Angelini (Grand Hotel des Bains, Osteria Angelini), Mauro Vincenti (Rex il Restorante), Maurizio Signorini (Ristorante Azzura) and Gianfranco Vissani.

Before settling in where he now calls home, Hong Kong in 2004, he has been the private chef to the iconic ‘king of Italy’ and owner of FIAT group, Gianni Agnelli, cooking for him and his guests - among the most prominent leaders of the world and industries, throughout Italy, Europe, and the US.

Fast forward to today, Gianni spearheaded the opening of Italian fine dining restaurant, Giando Italian Restaurant & Bar; Hong Kong’s premier Italian gourmet retail brand (five stores) Mercato Gourmet ; a successful food trading company Dalla Valle - importing Italian boutique gastronomic delicacies in Hong Kong; and MANGIO - his own brand of ready-to-eat meals, sauces, dessert, and gelato freshly made in Hong Kong using carefully selected Italian ingredients.
In the pipeline, Gianni is excited to soon reveal the opening of Cotto&Crudo - a playful take-away concept that brings the joys of comfort Italian ready-to-eat meals, panini, and salads; and the much anticipated coming back of Giá Trattoria Italiana - Hong Kong’s iconic Italian culinary landmark since 2012, serving regional Italian cuisine that holds true to Chef Gianni’s roots.

In February 2021, Gianni was bestowed with the prestigious ‘Knight of the Order of the Star of Italy’ by the Italian Republic, a distinguished civilian honour that ranks as the second-highest recognition from the State.

In 2024, Gianni’s culinary mastery also boasts coveted accolades such as Giando Italian Restaurant & Bar being selected as ‘50 Best Italian Restaurant in The World 2024’ by 50 Top Italy (ranking in their top 20 worldwide) and Gambero Rosso’s highest distinction of ‘Tre Bicchieri’ for its superb wine selection.

Master Chef

Chef Amoo worked with Master Chefs in Thailand for over 9 years before migrating to Hong Kong in 1998. With culinary travels all over South-East Asia and heavily in the native regions of Vietnam, Chef Amoo is famous for taking Thai & Vietnamese cuisine to new heights by translating fresh ingredients and classic sauces into artistic and delicious presentations. 

O'Thai

O’Thai, located by the seaside in Kowloon near Harbour Grand Kowloon Hotel, brings the vibrant flavors of Thailand’s street food to life with stunning Victoria Harbour views. Led by Chef Wijannarongk Kunchit, fondly known as Chef Amoo, a Chiang Mai native with over 30 years of experience, O’Thai offers an authentic culinary journey. Chef Amoo, renowned for his work at Michelin-listed Sukho Thai, Thai Basil, and Namo Thai, combines traditional recipes with creative artistry. At O’Thai, every dish tells a story, celebrating Thai street culture and creating unforgettable dining experiences that honor the essence of Thailand.

Executive Chef

Meet our Executive Chef Owen Panzica, the curator of the unusual gastronomic experiences at Renaissance Harbour View Hotel Hong Kong. Born in Utah and grew up in Malaysia, Chef Owen has been travelling around Asia and gained a global perspective from various cultures, clocked up with over 20 years of industry experience.

Prior to joining Renaissance Harbour View Hotel Hong Kong, Owen worked for the Michelin-recommended Fofo by el Willy and La Paloma, as well as co-operated with talented chefs of Michelin starred restaurants, including Thomas Bühner from the Michelin 3-Star La-Vie in Germany and Christopher Muller from the Michelin 3-Star Paul Bocuse in Paris.

“I love classic recipes with a twist and believe that we should eat responsibly," said Owen. He brings his philosophy to life by selecting sustainable catches from the sea and designs a range of delicacies that will wow everyone's palates. 

Executive Chef

David Parkin, the English Executive Chef of Sheraton & Four Points by Sheraton Hong Kong Tung Chung and the man at the helm of Sunset Grill is a man with a mission to source happy cattle. Sunset Grill, which has earned a reputation for serving some of the best beef in the green spaces of Lantau, being able to achieve this goal means it strives to be one of the finest charcoal grill restaurants in Hong Kong.

In 2013, David continued his culinary journey to Asia, perfecting and developing his leadership and skills in Hong Kong as Executive Chef for Swire Hotels and Swire Restaurants. He oversaw culinary operations at East Hotel, led the team at The Continental and opened several new concepts including Mr and Mrs Fox.

As the culinary leader, David is excited to be in Lantau, one of the greenest parts of Hong Kong, adding new high quality culinary destinations that will serve the local community and other guests.

David takes a creative yet direct approach to please the palates of his guests. He said the focus should always be on the using the highest quality ingredients that would allow him to create clean, honest plates – a philosophy he imparts to his team, allowing them to grow and create their own unique styles.

麵包及糕點部行政總廚

年青有為的陳淦森師傅（Sam）擁有超過17年烘焙麵包及蛋糕糕點經驗，於2021年加盟香港喜來登酒店並於2024年擢升為麵包及糕點部行政總廚一職，負責管理酒店７間餐廳及宴會部的甜品構思、製作及出品。Sam師傅相信甜品是一種技藝，包含技術及藝術兩部分。而他亦相信，透過跟同業比較駢進，互相交流和學習，是推動行業發展及進步的方法之一。

Culinary Director

Chef Angelo Aglianó brings over two decades of experience in culinary arts to the one Michelin-star Tosca di Angelo at The Ritz-Carlton, Hong Kong as its director.

"My vision is to expand Tosca di Angelo into a culture of gastronomic excellence," says Chef Angelo.

During his prolific career, Chef Angelo has worked at a number of the world's most reputable and prestigious restaurants, including L'Atelier de Joël Robuchon in Monaco. With rigorous attention to detail and a deep respect for his ingredients, Chef Angelo is a virtuoso culinary artist who creates dishes that excite and delight.