Appointment of Mr. Patric Qi as the Executive Chef
of Hangzhou Xianghu Xiaoyao Manor
在逍遥庄园， Patric将秉持“料”理生活的餐厅哲学，呈现一系列以丰富多变的天然时令食材为灵感来源的传统杭帮菜肴。他聚焦于优质、新鲜的食材本身，同时展现简约本真的独特滋味。 “我曾经为一对来杭州旅行的广东夫妇烹饪过晚餐，他们非常满意，以至于到现在我们都还保持着联系。他们时常会给我发消息，与我分享他们在世界各地所体验到的美食经历。” 他说，“这种主厨与食客间的连结，一直激励着我不断探索进取，通过持续的精进，将自己的烹饪技艺发挥到极致。”
Hangzhou Xianghu Xiaoyao Manor officially appointed Mr. Patric Qi as Executive Chef. With 181 innovatively designed guest rooms and suites, Xianghu Xiaoyao Manor is centrally located in the heart of Xianghu Lake Scenic Area. It's ideal destination for leisure as well as business trips and combining city exploration.
Mr. Patric Qi grew up in a traditional family in Wuhan. In his mind, dining table is a "place" for family gatherings. He says:" Food can convey true feelings and pleasure. This concept has been deeply rooted in my heart, and that’s the reason why I have been so much determined to become a cook since childhood."
With over 20 years’ cooking experience, Patric started his career in “Hong Ni”, a renowned restaurant by the West Lake in Hangzhou from 2001, then joined Grand Hyatt Hangzhou in 2005. With his excellent cooking skills, he was praised by diners from every corner of the world. After joining Hangzhou Xianghu Xiaoyao Manor, Chef Patric is now leading a kitchen team of over 100 people, responsible for the kitchen operation of the 4 restaurants and bars, Including Shuiyang Chinese Restaurant, Yuncong All Day Dining Restaurant, Lobby Bar and Songjian Hall (Tea Bar). Meanwhile, Patric is also in charge of banquet services and In-room dining services.
Patric believes in the philosophy of "material" and present a series of traditional Hangzhou cuisine inspired by rich and natural seasonal ingredients. He focuses on fresh ingredients themselves while presenting the unique taste of simplicity. "I once cooked for a Cantonese couple during their trip to Hangzhou and they were so satisfied with my food that we are still in touch. They often send me messages and share with me their dining experiences around the world." He said," The connection between chef and diners has always inspired me to explore and forge ahead."