Frank Xu

Chef Frank Xu's culinary philosophy is deeply rooted in showcasing the authentic taste of his Chinese homeland, while adeptly adapting his creations for the European palate without compromising genuine flavors. He perceives cooking as a profound blend of technical achievement, artistic expression, and cultural heritage, relentlessly striving for improvement across all these dimensions. His overarching vision centers on client satisfaction, achieved by utilizing "the best materials" and continuously innovating within the framework of Chinese culinary traditions. Xu aims to provide guests with an unforgettable experience where they feel at home, discovering new tastes that reflect the rich ancestral traditions of China. His commitment to precision, delicacy, and respect for tradition is paramount, eschewing culinary fads in favor of consistent mastery and a reassuring regularity that honors the long-standing heritage of Chinese haute gastronomy. Ultimately, he seeks to create dishes that offer a comforting, almost communal sensation, connecting diners to a deeper culinary memory and know-how. Chef Xu's technical mastery is characterized by his ability to reinterpret classic Chinese dishes with subtle innovation, a style he honed over decades in renowned establishments across Beijing, Shanghai, Hong Kong, Paris, and Geneva. His approach to flavor and plating prioritizes "outstanding products" transformed through "masterful cooking" to achieve complementary textures and visually appealing presentations that taste as exquisite as they look. He crafts "precisely flavored, delicately spicy gourmet dishes" that respect tradition while introducing elements of discovery. Among his legendary creations, the **Peking duck in two servings** stands out as a dish "in a league of its own," described as a "ritual" centerpiece presented like a treasure. Its execution is lauded for skin "as thin as cigarette paper" that crisps lightly, and flesh that is "melt-in-the-mouth, juicy and controlled." Other notable dishes include elegant appetizers such as **shrimp toast with spicy mayo** and **baos with preserved meat**, praised for their interplay of texture and depth. A unique "signature dish" involves **shrimp coated in a red rice paste with a full-bodied broth**, celebrated for its unexpected balance. His menus consistently feature Le Tsé Fung classics reinterpreted alongside the finest examples of Cantonese cuisine, all executed with a refined hand at the pinnacle of culinary refinement.

Career

• Chef at Tsé Fung, Geneva