Shangri-La The Shard adds to its culinary team

Shangri-La The Shard, London has announced the appointment of new pastry chef, Leyre Pedrazuela, and executive chef, Paolo Belloni to its F&B team.

Joining the pastry team at Shangri-La The Shard, London late last year,it said Pedrazuela is a “passionate and talented” pastry chef whose natural and high-end culinary creations recently led to a TV appearance on the UK’s Bake Off: The Professionals.

Originally from Spain, her culinary journey began over 13 years ago. Since then, she has crafted creative patisserie at some of the world’s best known hotel kitchens, including Mandarin Oriental, Pennyhill Park and South Lodge, restaurants such as Park Row London, and pastry shops including Ladurée, Madrid’s Mama Framboise and Escribà in Barcelona.

Since joining the team at Shangri-La The Shard, London, it said she has been “busy” developing a new dessert menu for TĪNG Restaurant, fusing Asian flavours with the sweetness of patisserie.

Pedrazuela said: “I’m delighted to have joined Shangri-La The Shard, London and feel privileged to be part of its culinary management team.

“In the food and beverage industry, there is still a way to go when it comes to celebrating female talent. The hotel has been supportive towards me since I started and I look forward to bringing and fresh and friendly approach to the team. It’s so important to demonstrate that women in the industry are just as strong, professional and capable as any other.”

Taking up the role of executive chef, Shangri-la said Belloni brings experience from kitchens across the globe. he has cooked at some of the “world’s best hotels” including Kulm Hotel St. Moritz, and Michelin star restaurants Ristorante Cala di Volpe in Sardinia and Ristorante Pierino Penati, Lecce.

Since starting out in the culinary world in Milan at the age of just 15, he has received mentoring from some of the world’s “most revered” Italian chefs, including chef Gualtiero Marchesi and acclaimed Michelin star chef Marco Garfagnini.

After developing inventive Italian dishes for Mio restaurant at Four Seasons Beijing, he has also “nurtured his growing interest” in cooking Asian cuisine, learning traditional techniques while living in China.

Belloni said: “I’m excited to be able to continue my journey as a chef with one of London’s most iconic hotels, further growing my passion for cooking with an Asian twist and focussing on quality, working with local, small organic producers to source ingredients.”