Ip Chi Cheung

Prior to re-joining Island Shangri-La, Hong Kong as the executive Chinese chef of the Michelin-starred Chinese restaurant Summer Palace in 2010, Chef Ip was previously at Kowloon Shangri-La, Hong Kong, where he held the same position at the hotel’s Shang Palace, also Michelin-starred, for 16 years.

In his pursuit of excellence, Chef Ip selects only the freshest produce and allows the full and unique flavour of each ingredient to be brought out. He places emphasis on aroma, colour, taste, texture and contrast, resulting in his dishes having a more distinctive flavour compared to conventional Cantonese cuisine. Chef Ip enjoys the challenge of experimenting with new recipes and finding ways to combine ingredients to create new dishes, and he regularly visits markets to check on seasonal produce.

In addition to supervising the Summer Palace kitchen, Chef Ip is also responsible for food production for the hotel’s Chinese banquets.

Chef Ip commenced his apprenticeship when he was just 14 years old. After perfecting his cooking skills in a number of notable Hong Kong restaurants, including Yung Kee and Fook Lam Moon, Chef Ip was appointed head chef at the Flower Lounge Chinese Restaurant in 1987. Four years later he joined the Aberdeen Marina Club, a premier private club operated by Shangri-La Hotels and Resorts. When Island Shangri-La opened in 1991, Chef Ip was appointed Chef Lee Keung’s right hand man at the hotel’s Summer Palace.

In 1994, at the age of 35, Chef Ip was promoted to the position of executive Chinese chef at Kowloon Shangri-La, Hong Kong. He was the youngest executive Chinese chef at any hotel Chinese restaurant in the city, setting an example for aspiring young chefs striving for a successful career in Chinese kitchens.