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The chef de cuisine at Dining Room at Park Hyatt Shanghai is the young Austrian Lukas Ziesel. Originally from Salzburg, Ziesel has been cooking from a very early age; he won his first gold medal at an Austrian cooking competition in 2005. His skill and hard work led him to job opportunities working with renowned chefs, including Hans Haas at Tantris in Munich and Chef Heinz Reitbauer at Steirereck in Vienna. At Dining Room, Ziesel serves a menu of refined and modern European provincial cuisine using the finest ingredients available, such as white asparagus in spring and truffles in winter.