Answers from Our Experts (1)
Two French natives serve as the executive chefs at Waldorf Astoria Shanghai on the Bund’s Pelham’s: Clément Pellerin and Hubert Bourdon. After working for a year as the opening chef at the hotel’s all-day dining restaurant, Grand Brasserie, Clément Pellerin joined the Pelham’s team in September 2011. Since his arrival, he has been introducing the chef’s tasting menu. Before coming to Shanghai, Pellerin worked in France, Spain and Ireland, where he was chef de partie at Thornton’s Restaurant in Dublin.
Chef Hubert Bourdon, who came to Waldorf Astoria Shanghai in early 2011, is executive chef for the whole of the Five-Star hotel. His interest in cooking actually started as a way to financially support his true passion at the time: cross-bike racing. One day he was coming back from a race in Spain when he saw a man stranded on the side of the road with a flat tire. Bourdon pulled over to help him, which turned out to be a smart move — that man was the vice president of HR for Le Meridien Resorts. Soon after, he helped Bourdon get a job as an Italian chef at one of the company’s Cairo properties. After crisscrossing the globe as a chef, he eventually made his way to Shanghai and Pelham’s.