i. Biography
Chef of Tsé Fung in Geneva, Frank Xu works in Cantonese cuisine with measured precision. The work is exacting, even when the room reads as relaxed: preparation stays disciplined, and the plate carries the evidence. A childhood dinner at home, when his father cooked for two days to host a few friends, left a clear model for the trade — generosity expressed through detail, and care made visible in the kitchen. That balance gives Frank Xu’s cooking its composure.
The Climb
The standards of Shang Palace at Shangri-La Paris (2012) marked Frank Xu’s first listed post as chef, and the setting demanded consistency as much as pace. In that kitchen, technique was built under pressure and measured against exact expectations. From there, his progression moved toward leadership shaped by repetition, patience, and accumulation rather than noise. That path now places Frank Xu at Tsé Fung at La Réserve Genève, where the room’s polish is matched by the steadiness of the work behind it.
Today
At Tsé Fung in Geneva, Frank Xu leads as chef with a style grounded in Cantonese cuisine and a direct sense of purpose. The work is defined less by pronouncement than by response: guests notice, and that response matters. In a trade where much of the labor stays out of view, appreciation becomes part of the metric. The kitchen functions as a place where care is translated into taste, and where the table gives the clearest read on the work.
In Their Words “What inspires me the most is the knowledge that guests appreciate my creations.” “When I was 9 my father invited a few friends for dinner at our home. Even though this was a casual occasion, he cooked for two days in order to prepare many delicious dishes. I was fascinated by all this dedication and care for details.”
Profile updated July 2026
FAQ
Asked of Frank
Where did Frank Xu work before?
Frank Xu's earlier career included Shang Palace at Shangri-La Paris.
What recognition has Frank Xu received?
Michelin Star for Tsé Fung (2016).
