Portrait of Michael Wendling
i. Biography
The Essentials French cooking at Cuivre in Shanghai is built on classic forms, with Michael Wendling using a restrained twist rather than a full break from the canon. Since 2011, he has been chef/co-owner there, after serving as chef at Le Royal Meridien Shanghai from 2006 to 2011. The escargots, based on his mother’s recipe, are the dish that carries that line most clearly; they are described as the best in town. The mother’s-recipe escargots show how a home formula can survive intact in a restaurant setting. Wendling’s own words place that influence plainly: “She’s a great home cook, and I learned to love food because of her.”
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Signature
Wendling’s signature sits in the French bistro-to-brasserie register: escargots, duck confit, beef bourguignon, goat cheese salad, and truffle pastas.
In Their Words “She's a great home cook, and I learned to love food because of her.” “I didn't do high school, actually.”
FAQ
Asked of Michael
What is Michael Wendling's current role?
As of 2026, Michael Wendling is Chef/Co-owner.
What is Michael Wendling known for?
Classic French cuisine with a twist.
The Sunday email
Read about chefs like Michael Wendling 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.