Kelvin Chai

Coming Up

The early Shanghai kitchen shaped Kelvin Chai through service discipline and repetition, not theatrics. From 2012–2015, his run as Sous Chef at Mercato Shanghai and Guangzhou established the working habits that defined what followed: controlled execution, clean pacing, and a steady climb through the line. Today, Kelvin Chai splits his time between Executive Chef duties at Mercato Shanghai and Guangzhou and ownership of Caminetto (since 2020), moving between management and authorship without changing pace. The work reads as measured leadership: enough command to run a brigade, enough restraint to let the food carry the point of view.

Where They Are Now

At Mercato, the cooking pairs Italian ingredients with local produce in a style built for the center of the table. Kelvin Chai keeps the food lively and direct, with share-style plates that rely on freshness, balance, and clean handling rather than heavy composition. The emphasis is on food that can be passed around, revisited, and eaten in company. That kind of cooking depends on repetition handled well. In a busy kitchen, the same dish only stays sharp when timing, temperature, and finishing are kept under control. Kelvin Chai’s work shows attention to those adjustments, the small decisions that keep a plate immediate rather than routine. At Caminetto in Shanghai, the Italian register becomes more personal. Kelvin Chai’s handmade pappardelle with slow-braised beef ragu leans on long cooking and texture; oven-baked branzino with rosemary and garlic stays clear and restrained; and tiramisu made with mascarpone and espresso closes the meal with weight and softness. The throughline is straightforward: warmth, balance, and recognizable flavors handled with care.

Signature

Kelvin's signature dishes include truffle pizzas, handmade pappardelle with slow-braised beef ragu, oven-baked branzino with rosemary and garlic, and rich tiramisu made with mascarpone and espresso.

In Their Words “What I have to do and what I want to do are different; what I have to learn and what I want to learn are also different.” “True fusion is the hardest: it combines the culture of the cuisine's place of origin with local characteristics.”

Honors

Those roles mark a widening of authorship, from running a restaurant group to building a second dining identity of his own.