Sheraton Hong Kong Introduces Thibault Chiumenti

The hotel’s new executive chef shares his culinary philosophy and what new changes he is bringing to Sheraton Hong Kong

Above Videography: Tyrone Wu/ Hong Kong Tatler.

Last August, Thibault Chiumenti joined Sheraton Hong Kong as the hotel’s new executive chef. The French-native took over the post as the hotel’s front man for food and beverage, overseeing numerous establishments including Sky Lounge, Oyster & Wine Bar, and Unkai Japanese Cuisine.

Above French-native Thibault Chiumenti worked in Paris and New York City before moving to Hong Kong. (Photo: Sheraton Hong Kong)

Native to Vaux-Sur-Seine near north-central France, Chiumenti grew up with food, with great inspiration from his family. During his childhood, he helped in the family kitchen preparing ingredients for dinners, and shared good food among his family. He developed his roots in food during his childhood. His fruitful career moved him to Paris and worked at the Ritz Paris, followed by an opportunity to work with Daniel Boulud at Restaurant Daniel in New York City. After New York, Chiumenti was looking for a change, and he found comfort expanding his horizon and culinary career in Bangkok, where he worked for 10 years before moving to Hong Kong.

Above Chiumenti pairs gingerbread powder and gingerbread coulis with passion fruit and fresh mango as an accompaniment to foie gras terrine. (Photo: Sheraton Hong Kong)

Growing up Chiumenti learned to respect seasonality from his family, who owns orchards of fruit trees and fields of the season’s best vegetables. Aside from abundant varieties, Chiumenti learns of the natural cycles which allow optimal growth and the best quality in fruits and vegetables. He adopts his passion for chemical-free produce in his sourcing here in Hong Kong as well.

Above Chef Chiumenti's signature blue swimmer crab salad. (Photo: Sheraton Hong Kong)

The chef works with local farms on sourcing salad greens as well as a wide range of root vegetables used throughout different dining outlets within Sheraton Hong Kong. Sustainability is also an important step for Chiumenti, as he sources mostly line-caught seafood and seasonal oysters for his restaurants, further contributing to more environmental-friendly menu offerings at the hotel’s dining establishments.

Above Green apple and chocolate mousse and apple puree, chef Chiumenti's creation. (Photo: Sheraton Hong Kong)

Chiumenti expresses great passion in cooking, as much as the appreciation shown from guests while interacting with them through the food he creates. Despite his executive chef role may take him away from behind the stove, Chiumenti is getting himself more involved in the creation of new menus with his chefs, while learning more about Hong Kong and its gourmet-loving guests.

Sky Lounge, 18/F Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2369 1111

Oyster & Wine Bar, 18/F Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2369 1111

Unkai, 3/F Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong, +852 2369 1111

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Sheraton Hong Kong Oyster And Wine Bar Thibault Chiumenti

Tatler Asia

Sheraton Hong Kong Introduces Thibault Chiumenti