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Fiona Wong
Director of Marketing Communications
The Ritz-Carlton, Hong Kong 
International Commerce Centre 
1 Austin Road West 
Kowloon 
Hong Kong 
Phone :+852 2263 2080
Fax: +852 2263 2094 
fiona.wong@ritzcarlton.com

Sylvia Lee
Public Relations Manager
The Ritz-Carlton, Hong Kong
International Commerce Centre
1 Austin Road West
Kowloon
Hong Kong
Phone :+852 2263 2360
Fax: +852 2263 2094
sylvia.lee@ritzcarlton.com

Gracious host Chef Rafael Gil presents haute Spanish cuisine

HONG KONG, February 24, 2016 – Master Chef Rafael Gil takes elegant dining to the level with Rafa’s Private Kitchen at Ozone. From personal interaction with guests to custom menu development for dinner, Chef Rafa invites food connoisseurs into his imaginative culinary world, a well-kept secret among the clouds on the 118th floor.

Fondly nicknamed Rafa, Brazilian-born Chef Rafael Gil has a cheerful and hospitable personality. “As much as I enjoy cooking, I love sharing good food with my friends and family. The concept of Rafa’s Private Kitchen came from the idea of inviting friends to my home and amazing them with a menu tailored to their liking,” said Chef Rafael. A homey atmosphere for guests to fully enjoy Rafa’s delicacies and their conversations has been created by transforming the private room O3 into a cozy and welcoming lounge offering panoramic night views of the Victoria Harbor.

Available for a minimum of four guests at HK$980 per person, the personalized menu offers eight to ten courses. Specially crafted menus featuring Chef Rafa’s recommendations are also available on rotation for guests who prefer a more handy option. Egg Soufflé in Potato Nest is certainly a dish a foodie just cannot miss. The whipped egg foam is cooked under low heat in a clear film bag with the egg yolk sandwiched in the middle, followed by baking under high temperature to give it a golden brown surface. The dish is then garnished with deep-fried potato nest, black truffle and truffle oil to enhance the contrasts in flavor and texture among the ingredients. The inspiration for Porcini Consommé with Carabineros Prawn Dumplings came from Chinese boiled dumplings; however, Chef Rafa stays true to Spanish flavors with the use of Carabineros red prawn and Iberian pork belly for the filling. Smoked Green Asparagus with Scallop and Caviar is a culinary adventure for guests to explore. A caviar trio – salmon roe, crab roe and sturgeon roe of varying textures and flavor profile intensities - is paired with home-smoked green asparagus and scallop, creating three equally enticing yet subtly different experiences.

Chef Rafa will serve each dish personally, with detailed explanations on the ingredients and the cooking method, where guests are welcome to ask questions and share their feedback with him. A special private bar corner is also available from HK$500 for guests to create their very own cocktails from a range of selected liqueurs and ingredients.

Bookings must be made at least two days in advance. Prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or email restaurantreservation.hk@ritzcarlton.com.

About Rafael Gil
Originally from Brazil, Chef Rafael Gil studied business management in preparation for taking over his family’s business. He then realized his true passion, cooking, and started his culinary training in 2006. Being profoundly gifted and passionate, it did not take long for him to get into world-class Michelin-rated restaurants including three-starred Martin Berasategui restaurant in San Sebastián and one-starred EVO restaurant in Barcelona. In 2013, he set foot in Asia to open Catalunya in Singapore. Chef Rafael joined Ozone at The Ritz-Carlton, Hong Kong in 2015 to bring new energy into the highest bar in the world with his vibrant selection of avant-garde Spanish tapas.