PRESS KIT
With two decades of hospitality expertise under his belt, Richard Hilton knows how to create an unforgettable dining experience. The British chef has worked his way up the ranks at a number of culinary institutions and prestigious restaurants, including luxury hotels in France and England.
Along the way, he’s drawn inspiration from each and every kitchen while developing a personal philosophy that guides his style. “Simplicity is best,” he says, “Let the ingredients do the talking. That’s the key to any great dish.”
After 11 years in Europe, he moved to China in 2008, where he was appointed chef of Cafe Noir at Traders Upper East Beijing (now Hotel Jen.) He subsequently joined The Ritz-Carlton Financial Street Beijing as Executive Sous Chef, after which he joined Rosewood Hotel Group as Executive Chef of New World Beijing Hotel. He later transitioned to becoming a crucial member of the opening team of Rosewood Beijing as its director of culinary, the same title he held next at Rosewood Sanya and then at Rosewood Guangzhou beginning in 2018.
“I have been very fortunate to be involved in so many projects with Rosewood,” he says, “As market leaders in the industry, it’s up to us to inspire the next generation of chefs and F&B leaders, passing on knowledge and sharing stories.”