姚俊博总经理来自瑞士，拥有37年资深酒店业管理经验，担任上海佘山世茂洲际酒店总经理一职前，曾在多个国家和地区的度假村及酒店担任高级管理职务，足迹遍及香港、印尼、台湾、韩国、马来西亚、澳门等地。1978年，在日内瓦四季酒店开启他的酒店生涯，从事的第一份职业是厨师学徒，经过三年的奋斗，不仅获得了厨师资格证书，也逐步完成了从一名厨师到酒店管理者的蜕变。

茶餐厅港式味道

Cha Chaan Teng Hong Kong Style Tea House Favorites

源于对厨师职业的喜爱，姚总对酒店餐饮工作亦是充满热情，他将自己的无限创意带入对酒店的管理中，指引主厨及厨师们为食客呈现愉悦的味蕾盛宴。他对餐饮亦有自己独到的见解，他认为厨艺应更多展现纯粹、本质的自然味道，厨师除了展示其精湛的烹饪技艺，同时也应使美食充满热情。

繁忙的自助早餐期间，身着厨师服的姚俊博总经理亲自为客人服务

During the busy Breakfast period at Commune, General Manager Yao dressed as a chef, personally serves the guests

姚总督促厨师们不断学习，加强菜肴的创新和研发，寻找餐厅菜肴新的活力点。联想到大家都喜爱的茶餐厅点心，他将手工干炒牛河，港式奶茶，西多士，菠萝包这些最常见的港式点心搬到酒店的自助早餐。现代感绝佳的源咖啡全日餐厅自助早餐，经典港式点心，碰撞在一起，呈现出充满烟火气的餐厅氛围，围坐在落地窗前，享受美食带来的欢乐的同时亦可将湖泊、悬崖和瀑布美景尽收眼底。

姚总说，“我期待用自己的热情和创意为酒店的客人们带来更多无与伦比的美味料理。”在姚总的带领下，上海佘山世茂洲际酒店也将以无限的灵感和激情为美食爱好者们带来高品质经典佳肴和时令美食。

General Manager Yao is from Switzerland and has more than 37 years of experience in hotel management. Prior to his position as General Manager of Intercontinental Shanghai Wonderland, General Manager Yao held senior management positions in resorts and hotels in many countries and regions, including Hong Kong, Indonesia, Taiwan, South Korea, Malaysia and Macau.  In 1978, he started his hotel career at the Four Seasons Hotel Des Bergues in Geneva Switzerland. His first job was as a Chef Apprentice. After three years of hard work, he not only obtained the chef qualification certificate, but also gradually completed the transformation from a chef to a hotel manager.

With a passion for the chef profession, General Manager Yao is also passionate about hotel catering. He brings his boundless creativity to the management of the hotel, guiding the Executive chef and staff to present a feast for the taste buds of the diners. He also has his own unique views on catering. He believes that cooking should show more pure and essential natural taste. Chefs should not only show their exquisite cooking skills, but also make food with their heart.

General Manager Yao urged the chefs to keep learning, strengthen the innovation and research and development of dishes, to find new vitality of different cuisines. Reminiscent of the popular Cha Chaan Teng dim sum, he brought the most common Hong Kong tea house favorites such as Beef Fried Noodle, Hong Kong style milk tea, Western Toast and pineapple buns to the hotel's breakfast buffet. The modern origin all-day buffet breakfast and classic Hong Kong dim sum combine to create a restaurant atmosphere full of fireworks. You can sit in front of the floor-to-ceiling window and enjoy the food and the view of the lake, cliff and waterfall.

General Manager Yao said, "I look forward to using my passion and creativity to bring more delicious dishes to the hotel's guests."  Under the leadership of General Manager Yao, the Intercontinental Shanghai Wonderland will also bring high quality classic and seasonal favorites to food lovers with boundless inspiration and passion.