Eugenio Cannoni

The Climb

Italian fine-dining discipline entered the work through Alma di Gualtiero Marchesi, where Eugenio Cannoni trained before working as a cook at Family restaurant. The craft then moved through fine dining restaurant roles at Fine dining restaurants in Italy and Europe, a Head Chef post at Michelin-starred restaurant in Piedmont, Italy, and consultancy work in Italy and abroad. Italian technique applied outside Italy became the next register of the work in Bangkok, Thailand, where Eugenio Cannoni served as Executive Chef at La Scala, The Sukhothai Bangkok. The current post is Head Chef of Sir Elly's, The Peninsula Shanghai.

Today

The present cooking is organized around recall, accumulated ingredients, and combinations tied to past experience. As Eugenio Cannoni puts it: “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.”

Signature

The named signatures place Italian technique, regional reference, and bar craft in the same profile: Eugenio Cannoni’s dishes and drinks 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.

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.”