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The multi rewarded Chef Samuel Lee for “Shang Palace” restaurant at Shangri La Paris grants interview

It is the first time in 17 years a chinese restaurant – the “Shang Palace” at Shangri La Paris – obtains the coveted Villegiature Award of Best Restaurant in a hotel. Its chinese executive chef Samuel Lee and Pauline Thomann who heads Shangri-La Hotel Paris communications speak  with Chung-Tao HSIEH within the iconic Chateau de Ferrières aside Paris where last 2019 Villegiature Awards were announced. The other 2019 nominated hotels were hotels were D omaine de Châteauvieux, Chefs Philippe Chevrier & Damien Coche,  Satigny, Switzerland; Château Lafaurie Peyraguey – Hôtel & Restaurant Lalique, Chef Jérôme  Schilling, Bommes, France; Hôtel Les Trois Rois, Chef Peter Knogl, Basel, Switzerland; Château Saint Gerlach, Chef Guido Le Bron, Valkenburg (Oostwegel Collection), The Netherlands and The Esplanade,  Zinfandel’s Chef Ana Grgic, Zagreb, in Croatia.

 

 

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Chung-Tao Hsieh

Has just published a book in Chinese distributed in Taiwan on the French gastronomy «Les Restaurants étoilés selon Chung-Tao”, Mook Publishing. Chung Tao continues his collaboration with Conde Nast Travelers on the disctrict of “Le Marais” in Paris as well as a report on the Parisian luxury hotels. He drafts the gastronomic column “Michelin Gourmet” in the monthly magazine Traveler-Luxe and the paper for “La Revue du Vin de France”. He works at present with “Travel Channel Asia” for a series of broadcasts “Art de Vivre à la française”. Chung-Tao Hsieh is listed in the prestigious "Who's Who Wine & Spirit".