Gérard SALLÉ Maître cuisinier de France


Chef de cuisine

Chef de Cuisine en Chine SHENZEN
Ce grand cuisinier Italien a une passion pour les voyages et l’envie d’aller découvrir d’autres cultures gastronomiques.
Il dirige avec Maestria le Hua Club de Shenzen en Chine où il réalise une superbe cuisine teinté de ses racines italienne.
Il a été un proche du chef Marco Pierre White 3 étoiles Michelin de Londres.
Massimo est un amoureux de la cuisine il prépare ses magnifiques produits en ne les dénaturant pas, des cuissons minutes des assaisonnements toujours pointus et des accords d’une grande finesse.
J’ai eu l’occasion de collaborer à plusieurs reprises pour des diners de Gala et je garde un super souvenir de sa cuisine et de ses qualités humaines qui en font un grand chef capable de s’adapter dans toutes les grandes capitales du monde
Executive Chef
Date of birth: 16/08/1972
Nationality: Italian
Residence: Pembroke road, Muswell hill, London, GB
I’ve been classically trained in Italian, French and Mediterranean cuisine.
I do believe I possess strong knowledge and creativity in combining ingredients and different styles of Cuisine.
I’m continually growing professionally, trained at Japanese Embassy in London, South Indian Cuisine 2 years training and Thai cuisine.
Have extensive knowledge of the Chinese market, after 6 years in major cities as Shanghai, Beijing, San Ya and Shenzhen.

Business driven, highly focused on team development, food cost, consistency, profit, guest engagement and the highest standards of hygiene at receiving and processing food.
I have an extensive experience in the hospitality industry over 20 years in restaurants and star hotels.
In addition to kitchen operations, food, beverage & stewarding departments have also fallen under my direct responsibilities in previous positions and employed upward of 125 chefs and stewards under my direct supervision.
Having been involved in 6 pre-opening teams, restaurants and hotel, this has provided an integral element to my personal and professional growth.
This experience has also involved product repositioning, upgrades of customer facilities, design for kitchen development, extensive menu planning, and design of concepts, strategic planning & evaluation of services.
My leadership style imparts a balanced, consultative and interactive approach to my team management, which provides a harmonious working environment. My involvement and enthusiasm for guest relations & community support has been critical to my operational, personal & professional success.