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OUR CHEFS 2017


Simon Wu

Simon Wu is working in Korea for the first time, but fortunately he brought his talent for Chinese cuisine with him. As Chinese Chef of Yu Yuan at Four Seasons Hotel Seoul, Wu puts his passion for food and enthusiasm for diverse cooking preparations and methods on display. “In my experience most hotel guests in Seoul dine on Korean Chinese food or Shan Dong cuisine,” he says. “We’re creating authentic Cantonese and regional dishes, which makes us unique in the city.” There is a modern duck oven in the kitchen at Yu Yuan that cooks Peking duck just as it is supposed to be, he says. “I’m so excited to be able to bring this signature dish to Seoul.”

There is much more of note on the menu, of course. Wu invited three chefs from China to accompany him at Yu Yuan: a BBQ chef, a Dim Sum chef, and a Sous chef – all, like him, excited to work with the Hotel’s international team. Among many standout dishes are Braised Sea Cucumber with spring onion in abalone sauce; Steamed Fresh Crab Claw with grated ginger and Chinese rice wine; “Bi Feng Tang” Wok Fried Boston Lobster with garlic, chili and soya bean; and “Dong Po” Hangzhou Braised Pork Pyramid with steam buns and bok choy. 
 
The design of Yu Yuan, which offers a lavish yet discreet contemporary setting throughout a main dining room, eight private dining rooms and a pair of VIP rooms, “fits the cuisine perfectly,” says Wu. “As the saying goes in China: It is a good balance of Yin and Yang.”
 
Wu was destined for the kitchen from a young age. Everyone in his family worked in restaurants in Hong Kong, and his older brother was his mentor. “I followed him into the kitchen and worked beside him for five years. He encouraged me to learn traditional Chinese cooking methods. I always liked to eat, so I enjoyed learning to cook.”
 
Wu has learned much by cooking in 16 different addresses in Beijing and Hong Kong over a three-decade-long career. There have been many memorable occasions along the way: At one stop in Beijing, he catered a massive event for more than 10,000 guests dining on the Great Wall of China for the Turandot Opera House; at another, he spearheaded events for a clubhouse, a state guesthouse, and the largest airline in Hong Kong. The more experience, the better, he says: “Different hotels have taught me different things.”
 
Wu’s culinary philosophy is twofold: Always use the best ingredients available and take care to ensure that dishes are healthy and nutritious. When traditional ingredients and Chinese seasonings can’t be accessed in Seoul, he adapts his personal recipes to fit market availability. Whatever the circumstances, Wu always aims to present himself as a role model for those on his kitchen team. “Respect and esteem originate from the food I prepare.”
 
When not minding the menu at Yu Yuan, Wu enjoys simple pleasures such as keeping up with the news and staying in touch with friends via social media. But only when he gets the chance: “These days, I don’t have much chance – our kitchen is always very busy!”
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