Chef de Cuisine
Eugenio Cannoni
Chef de Cuisine, Sir Elly’s, The Peninsula Shanghai
- Discipline
- Chef de Cuisine
Portrait of Eugenio Cannoni
i. Biography
At Alma di Gualtiero Marchesi, Eugenio Cannoni built the base line of his cooking: precision, discipline, and a working respect for technique. The next step brought him back to the tempo of a family restaurant, where service was closer and the work more immediate. In a Michelin-starred restaurant in Piedmont, Italy, that foundation was tested in a more exacting kitchen, and Cannoni rose to Head Chef. That progression carried him to La Scala, The Sukhothai Bangkok, Thailand, where Cannoni became Executive Chef. He is now Head Chef of Sir Elly's, a role that reflects a career shaped by movement across kitchens and by the accumulation of method, memory, and adjustment.
The Sunday email
Read about chefs like Eugenio Cannoni in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
Today
Cannoni's cooking works from the overlap between what he has learned in professional kitchens and what he carries with him from earlier experiences. The through-line is not novelty for its own sake, but a way of placing ingredients, references, and memories in the same frame. The result is a style that joins the familiar and the new without forcing a separation between them.
Signature
Cannoni's signature dishes include Chongming squab cooked three ways, pan-seared foie gras with duck-leg gyoza, citrus and cured duck, Paris of the Orient, Mountain City Traminer Fizz, and Canton Colin. The range points to a kitchen working between richness and lift, savoury weight and brighter aromatics, with naming that mirrors the same sense of movement across styles and references.
In Their Words “I started in the family restaurant, but after a few years I felt the need to improve myself and to try to enter the world of haute cuisine so at the age of 29 I enrolled at Alma, which at the time was the best cooking school in Italy.” “My cooking is a cuisine made up of present and past, I like to use ingredients encountered along my professional path but with combinations that remind me of emotions and memories experienced in my past.”
Recognition
Cannoni describes his cooking as a cuisine made up of present and past, using ingredients encountered along his professional path and pairing them in ways that recall emotions and memories from earlier in life. In 2021. By 2023–2024.
FAQ
Asked of Eugenio
What is Eugenio Cannoni's current role?
Eugenio Cannoni is Chef de Cuisine.
Where did Eugenio Cannoni train or study?
Eugenio Cannoni trained at Alma di Gualtiero Marchesi.
The Sunday email
Read about chefs like Eugenio Cannoni in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.