Public Relations Manager
The Ritz-Carlton, Shenzhen
116 Fuhua San Road, Futian District
Shenzhen 518048, P. R. China
Tel: (+86 755) 2222 2222
Fax: (+86 755) 2222 0088
Direct Line: (+86 755) 8448 7031
Direct Fax: (+86 755) 8448 7012
E-mail: email@example.com www.ritzcarlton.com/shenzhen
Shenzhen, China – January 1, 2016 - Dieter Guenter Greigeritsch has been appointed as the Executive Chef of The Ritz-Carlton, Shenzhen. Chef Dieter’s new responsibilities include overseeing all culinary operations, menu development and food preparation, as well as supervising the hotel’s international culinary team.
With over fifteen years’ experience in the industry, Dieter Greigeritsch began his culinary career in his home city at one of the finest mountain resorts in Austria. His approach to food draws on his European background and worldwide experience. Before completing his German Chef Master’s Degree, he worked in several top European five-star hotels and Michelin-star restaurants, such as “Restaurant Francais” at Hotel Frankfurter Hof, “Le Cygne” at Noga Hilton Geneva and “La Scala Restaurant” at Vienna Plaza.
His interest in food, culture and travel led him to work for Marriott International, and he was appointed as opening Executive Chef at several flagship hotels such as the JW Marriott Dubai, UAE; JW Marriott Mexico City; and JW Marriott Jakarta. During this period, Chef Dieter enriched his cultural culinary skills including creating several of the finest restaurant concepts and managing the F&B operations.
Chef Dieter’s vision is that food doesn’t need to be complicated, but it is important to know the quality and the ingredients. His style is to keep food quality simple, natural and with a focus on the intensity of original flavors and the harmony of regional ingredients. He also works closely with local suppliers to ensure that only the highest-quality ingredients available are used in his restaurants. Chef Dieter’s own food philosophy is: “Globally inspired and locally created”, a process that begins with premium ingredients, sourcing the best of what is available locally and seasonally and focusing on quality and flavor.