Monday, January 14, 2019


Chef Corner

Introducing Chef Fabrice

Langham Hotel's Executive Chef

Executive Sous Chef Fabrice Bruto from Paris, France. Fabrice has been cooking for 22 years. He grew up watching his father run a bakery and would later join a Rabelais (A white hat style cooking school) in Paris France and would study cooking for 2 years and pastries for one year. While in college he worked for two years in an internship.

After graduating from college he would gain a diverse sense of inspiration while working in Russia, Argentina, Tunisia, Spain, and America. He would open his own restaurant in Paris and run it for three years before becoming a cooking teacher at a private school in France. While working as a teacher, the school decided to open a branch in Shanghai China. Fabrice was part of the opening in Shanghai and thus, found himself in China. While teaching in Shanghai, Fabrice decided to return to the kitchen and moved to Shenzhen only a few months ago.

Although his training is in French Cuisine, he makes a point not to keep his complete focus on French dishes. Fabrice considers himself a fusion chef as he has traveled the world and learned how other cultures eat and appreciate food. With this understanding, you can find a great appreciation of his cooking style and the brunch buffet as it combines a great diversity of gourmet dishes to choose from.

“You can never truly say it’s a French kitchen, I have inspirations all over the world that are put into my dishes. “ FABRICE, Executive Sous Chef.