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Gareth Bowen appointed executive chef at the Shard's Shangri-La hotel

03 February 2016 by

The Shangri-La Hotel, At The Shard, has appointed Gareth Bowen as executive chef, replacing Emil Minev who has headed the kitchens at London's first elevated hotel since opening in May 2014.

Bowen joins the 202-bedroom hotel from London Marriott County hall, where as cluster executive chef he oversaw the restaurant concepts, menus and openings of 12 Marriott hotels in the capital.

Prior to joining Marriott, Bowen run his own restaurant in the New Forest called Brookleys in Brockenhurst, Hampshire.

"I'm very honoured to be joining such an esteemed brand, associated with high standards of service and quality," he said. "The dedication and commitment to local produce are very inspirational and akin to my own philosophies and I can't wait to make my mark".

Overseeing a brigade of 70, Bowen will be responsible for the Lang deli and patisserie on the ground floor, Ting restaurant and lounge on level 35 and Gong bar on the 52nd floor.

To celebrate his arrival at the Shangri-La, the hotel has added a chef's market table in Ting, where Bowen will offer a four course menu using seasonal produce from nearby Borough Market.

Designed by sculptor Alison Crowther, the table is made of timber sourced from a Buddhist monastery in Chithurst, West Sussex and a quartz top. Its design reflects the meandering River Thames, viewed from the restaurant.

Lunch or dinner for groups of up to eight at the market table costs £125 per head, including wine.

Inside the Shangri-La at the Shard >>

Four food and beverage outlets set for the Shangri-La in the Shard >>

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