MarcBriolstartedhiscareerattheageof17asanapprentice(学徒)atahotelinGermanybuthisexperienceinthekitchenstartedat12whenhehadtocookhisownmealsafterschool.TheyoungchefwithBelle-VuetheEuropean restaurant attheGrandHyatt Shenzhenbelievesachefhastobehonestandtruetohisfood.

"IfyoulookattheplateitsaysexactlywhatIhavedone.Youcannotcheat.Ifyoutrytotakeashortcutyouwillaffectthetaste"hesays."ItisalsowhatIappreciateinmyjob----directcommunicationwithmycustomers."

Atjust23BriolwasappointedchefofBelle-VueinSeptemberwhenhisenthusiasmandinspirationwonrecognition.

"IamsopleasedtowelcomeMarctoleadtheculinary(烹饪)teamatBelle-Vue.Hiscreativityandpassionwillbringnewinspirationtotherestaurantandcreateexcitingdiningexperiencesthatareapproachableandfun"saysMartinRiehlexecutivechefofthehotel.

BriolcreatesandcombinesclassicdisheswithhisownunderstandingandhissignaturedishesarefeaturedintheBestofBelle-Vueselection.Mostofthedishesarepresentedintwocolors----greenandred.

"Itisanicecontrastwiththewhiteplateatthemoment.Anditremindsmeofsomethinghappyandmerry."

Thecolorsareupdatedaccordingtoseasonandalsoonrequestfromregularcustomers.

AlthoughBriolhasonlybeeninShenzhenaboutthreemonthshehasfalleninlovewithCantonesefood.

"Ilovedimsum----allthesteamed vegetableschickensoupandblacktea."

OneinterestingthingaboutShenzhenishowpeopletreatfoodhesays. "Ifyougotothelocalmarketyouwillseethingssuchassnakeswhichwouldbelongtothezoobackinmycountry."

HesaysthatinChinaeverythinghasareason.PeoplerespectfoodwhichisnotalwaysdoneinEurope.

"InChinaifyoueatsomethingitisbecauseitishealthyforyourbody."

AsforthecookinghesaysitisnoteasytogetrawmaterialsforaEuropeanrestaurantinShenzhen.

"IttookmeaboutamonthtogetthefishIwantformycooking.Wehadtocall Shanghai or HongKong toshipthefoodhere"hesays."WhenIworkedinLondontheprocesswasmucheas