Shiqin Chen

Shiqin Chen, La Rei, Il Boscareto, Piedmont, Italy

Shiqin Chen set out on his career path as chef when he was still a boy.  Born in 1980 in Shanghai, his desire to travel spurred him to visit Europe where, by mere chance, he attended a course at the Italian Culinary Institute for Foreigners.  The course introduced him to the cuisines of France and Spain.

Various internships followed, allowing Chen to refine his skills in some of Italy’s best Michelin-starred restaurants, from Il Pescatore in Canneto sull’Oglio to the Antica Corona Reale in Cervere, where he acquired ten years’ experience working alongside Chef Gianpiero Vivalda.

After proving his worth in the kitchens as a highly skilled chef, he joined La Rei, the gourmet restaurant of Il Boscareto Resort & Spa.  Chen is now an expert in Piedmontese cuisine, but gives it a new twist with his own unique style.

We caught up with Chef Chen to ask him a few questions about the upcoming Festival.

What are you most excited about with regards to participating in this year’s World Gourmet Festival?

I’m looking forward to sharing the philosophy of Piedmontese cuisine with guests at the Festival.

What is the one dish you’ll be preparing that visitors to the festival shouldn’t miss?

Carnaroli risotto with yellow pumpkin cream, goat milk, amaretto and traditional balsamic vinegar.

Describe your cooking philosophy.

La Rei Il Boscareto Resort & SPA’s culinary philosophy focuses on top quality raw materials, professional expertise, respect for traditions, and a pinch of innovation and creativity.  All of this, combined with a professional approach and a commitment to quality.

The menu offers interesting variations inspired by the freshness and availability of the ingredients. The flavours I create are refined and I avoid extreme combinations.

Are there any key ingredients you’ll be bringing with you from home?

Black truffle.

What do you never travel without?

I never travel without my chef jacket.

More posts from July 2012

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