Tales from Chef Dietmar Spitzer's Kitchen Featured

Our interview with Dietmar Spitzer, the Executive Chef at The Ritz-Carlton Shanghai, Pudong


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02 March 2011

The Ritz-Carlton Shanghai Pudong’s Executive Chef Dietmar Spitzer hails from Austria. Having worked in Hong Kong, Thailand and Singapore, Chef Spitzer is well-acquainted with the creation and management of five-star dining experiences around the world.

How would you describe your culinary style?
I believe in maintaining the originality of a local specialty dish, which should only be prepared by a chef from the same country.

What is Scena’s speciality?
Seafood. I notice that the Chinese do demand the freshest ingredients, so we import lobsters from France, king crabs from Hokkaido, Japan, rounding up the best seafood from around the globe to satisfy our guests.

How do you incorporate the concept of healthy eating into Scena’s dishes?
Our chefs from Southern Italy cook with extra virgin olive oil. It does not taste heavy, and brings out in wonderful fresh seafood.

Do you incorporate local flavours into the Italian dishes?

Our lunch buffet offers traditional Chinese delicacies such as abalones, which everyone loves.
The Ritz-Carlton Shanghai, Pudong
Tel. +86 21 2020 1888