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Shenzhen, China – February 14, 2017 - From 8 to 11 March, 2017, The Ritz-Carlton, Shenzhen welcomes Cristoforo Trapani of Hotel Byron in Forte dei Marmi, Italy for an exclusive culinary week. The Executive Chef of one-star Michelin restaurant La Magnolia, Chef Cristoforo, is set to create a sensory experience as he presents his own version of modern Italian cuisine, which is creative yet elegant with exquisitely balanced flavors at Shenzhen’s exclusive dining venue, Paletto.

Chef Cristoforo developed his passion for cooking at an early age, intertwined with the flavors and colors of his hometown and birthplace, Piano di Sorrento in Campania. He learned the tastes of fresh produce from his mother in a fruit and vegetable shop, which inspired him to prioritize the freshness of ingredients and develop a high-quality, elaborate cooking philosophy.

With his subsequent experiences working with great masters including Yannik Alléno, Heinz Beck, Antonino Cannavacciuolo, Moreno Cedroni, Davide Scabin and Mirazur’s Mauro Colagreco, Chef Cristoforo acquired a reputation for collecting and advancing the rich traditions of southern Italian cuisine. He believes that a simple kitchen may never be exaggerated but is always looking for a blunt and clean taste. It is the imaginative meeting of Campania and Tuscany that motivated Chef Cristoforo to establish "La Magnolia," with the ultimate purpose of creating customer happiness.

Chef Cristoforo’s creative cuisine will be available from March 8 to 11 at the hotel:

Cristoforo Trapani Dinner Menu
Date: March 8 to 9, 2017
Price: RMB968* per guest for a five-course set dinner

Cristoforo Trapani Dinner Menu
Date: March 10, 2017
Price: RMB1, 288* per guest for a five-course set dinner with wine pairing (Penfolds)

Cristoforo Trapani * Stefano Nicodemo Dinner Menu
Date: March 11, 2017
Price: RMB1, 588* per guest for a six-course set dinner with wine pairing (Penfolds)

*Prices are subject to 15% service charge. For reservations, please contact Restaurant Reservations at (86) 755-22222222*8621 or email to