i. Biography
Before Antonio Oviedo took over the kitchen at 22 Ships in Hong Kong, his training moved through Michelin-starred restaurants across Spain. That background still reads clearly in the menu: Spanish technique, then a Hong Kong dining room where paella, croquetas, suckling pig, seafood, and Basque cheesecake carry the line forward.
Coming Up
Antonio Oviedo trained at Michelin-starred restaurants across Spain.
Where They Are Now
Since 2020, Oviedo has led the kitchen as Executive Chef of 22 Ships in Hong Kong. The role defines the present of his work: a chef shaped in Spain, cooking in Hong Kong with a Spanish register made visible on the plate. Burnt Basque Cheesecake is described as Chef Antonio’s creamy signature dessert. Cochinillo Segovian Roasted Suckling Pig is noted for crispy skin and succulent meat, tying the menu to Spanish roast tradition in plain terms. Other named dishes give the clearest read on the kitchen. Uni & Rusa Toast pairs sea urchin with rusa; XXL Carabineros Paella puts the red prawn at the center of the rice; Scallops in Ajo Blanco use the cold almond-garlic preparation; Chorizo Croquetas keep the bar-snack form of Spain close at hand. Taken together, the dishes map Oviedo’s cooking without ornament: paella, croquetas, Ajo Blanco, cochinillo, seafood, and cheesecake. Each plate points back to the executive-chef appointment he took in 2020.
Signature
Antonio's signature dishes include Burnt Basque Cheesecake, Cochinillo Segovian Roasted Suckling Pig, Uni & Rusa Toast, XXL Carabineros Paella, and Chorizo Croquetas.
Honors
The dated professional milestone available for his career is his 2020 appointment as Executive Chef, following training in Michelin-starred restaurants across Spain.
Profile updated July 2026
FAQ
Asked of Antonio
What is Antonio Oviedo's current role?
As of 2026, Antonio Oviedo is Executive Chef.
Where did Antonio Oviedo train or study?
Antonio Oviedo trained at Michelin-starred restaurants across Spain.
