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Shangri-La Hotel, Tianjin appoints David Lim as Executive Chef
Published on: 2016-09-14
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天津香格里拉大酒店新任行政总厨林湋茗先生Shangri-La Hotel, Tianjin has appointed David Lim as Executive Chef of Shangri-La Hotel, Tianjin, the first Shangri-La Hotel in Tianjin, conveniently located in the heart of the city overlooking the Haihe River.


Hailing from the food epicenter of Malaysia, Chef David is no stranger to Shangri-La Hotels and Resorts. Mr. Lim joins Shangri-La Hotel, Tianjin with an extensive background in hospitality management, and with over 20 years of experience in the culinary arts. Before Tianjin, he was the executive chef of the Copthorne Hotel Qingdao where he successfully oversaw the rebranding and opening of this hotel.


Starting at a young age in Shangri-La Hotel Penang, which is now known as the Hotel Jen Penang, Chef David’s life has been one entwined in good food!


Before coming to China, David worked at the Solaire Resort & Casino, where he was the executive sous chef overlooking their busy all day dining restaurant and themed noodle restaurant. Before that, David was the chef for an Asian restaurant in the Venetian Resort & Casino Macau. Due to his outstanding performance in Macau, he was on the opening team for Rice Empire in the Sands Cotai, Macau.


Having worked in great establishments across Malaysia, Dubai, Macau, the Philippines and now in China, David has been able to hone his homegrown skills along with authentic recipes and trusted techniques from the great cuisines of each culture. And, this has enhanced his passion for cooking and delighting guests with a variety of authentic food.


010A people person, David enjoys stepping out from behind the kitchen counters to chat with his guests. This interaction enables David to obtain as much feedback as possible about his food and what his guests like. He draws inspiration from wandering various wet and dry markets to find the freshest products, as he likes to be surrounded with the best raw ingredients to enable him to create and produce different dishes.

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