天津四季酒店任命李怀波为中餐行政总厨

天津四季酒店迎来拥有米其林二星中餐经验的李怀波Albert担任中餐行政总厨，他将带领酒店的中餐厨师团队，负责屡获嘉奖的黑珍珠津韵中餐厅及其出品。

李怀波Albert祖籍广西，从小深受两广饮食、尤其粤菜的熏陶与影响，对美食和烹饪产生了极大的热情与向往。初入职场即在广州开始从厨生涯，师从在"粤菜厨师的黄埔军校"香港利苑深耕数十年的老师傅，习得正统扎实的粤菜功底。之后前往北京和上海继续修炼精致粤菜厨艺，拓展一线城市阅历、开阔视野，并得到当地高端食客的认可，直至于上海米其林二星中餐厅"御宝轩"担任多年行政总厨。

"对工匠精神的追求，永无止境。修炼厨艺的道路上会有里程碑，但没有最好。不断追求更好的初心不会改变。" 李怀波Albert分享道。

日常自省是Albert工作中的基本原则。他坚信对于一个追求突破的厨师来说，不断自省提升是必不可少的，这也是他能成为米其林二星中餐主厨的原因之一。拥有逾15年丰富经验的他，将带领酒店中餐厨师团队，为六度蝉联黑珍珠的津韵中餐厅更创辉煌，再上层楼。

作为一位对食材要求很高的资深主厨，Albert非常期待去挖掘并运用天津和渤海湾的在地食材，结合地道中带有创新的粤菜烹饪手法，融入到经典菜的改良以及原创菜的研发中。闲暇之时，Albert喜欢慢跑、旅行和观看画展，来平衡生活，发现灵感。

Four Seasons Hotel Tianjin welcomes Michelin two star experienced Chef Albert Li as the new Chinese Executive Chef from September 2023. He will be responsible for overseeing the award-wining "Black Pearl" Jin House Chinese Restaurant at the Four Seasons.

Born in Guangxi and richly influenced by authentic Cantonese cuisine, Albert's passion and talent were clear from the very beginning of his early years in culinary arts. Kicking off his culinary journey in Guangzhou, he built an authentic and solid culinary foundation of Cantonese cuisine, from a very savvy chef with decades of experience in the "Military Academy of Cantonese Chefs", Lei Garden Hong Kong. Chef then moved on to high-end Cantonese restaurants in Beijing and Shanghai, where he developed a deep understanding of Chinese fine dining. Before joining Four Seasons Hotel Tianjin, he was the Executive Chef at the Michelin two-star Imperial Treasure in Shanghai - indeed a great accreditation.

"There is no end to cultivating craftsmanship. There will be milestones along the way, but there is never a best. The original intention of constantly pursuing better remains unchanged," shares Albert.

Self-assessment has long been a fundamental principle in Albert's work. He believes deeply that constant reflection is essential for an outstanding chef, who strives to always push himself to a higher level. With these principles at his core, Albert earned two stars for his work at Imperial Treasure Shanghai. With over 15 years of profound culinary and kitchen management experience, Albert will lead the Chinese culinary team to create the next leave in Jin House, which has established Black Pearl One diamond for 6 consecutive years.

Reveling in the fresh ingredients of Tianjin and Bohai Bay, Albert looks forward to exploring local and regional ingredients to incorporate into his sophisticated cooking techniques. His philosophy focuses on keeping dishes authentic and infusing the classics with a modern twist. During his leisure time, Albert enjoys jogging, traveling and art exhibitions.