i. Biography
The Climb
At Jing, The Peninsula Beijing, The Peninsula Hotels, William Mahi’s role as Head Chef places him on the line where standards are set service by service. The work in a hotel dining room of this level depends on consistency, timing, and control; his position carries all three. In that setting, the kitchen has to deliver composure as well as flavour, and William Mahi is the one accountable for how that shows up on the plate.
Today
Chef de Cuisine is a working title, not a decorative one. For William Mahi, it means direct responsibility in the kitchen: reading the pace of service, keeping execution aligned with intent, and maintaining the daily discipline that makes a dining room function. The job sits close to the pass, where decisions are immediate and standards are visible in real time. That is where the craft lives here—repetition, concentration, and the steady labour of turning a restaurant’s promise into service.
Signature
William's signature dishes include The Famous Pâté Croûte. As a signature, it points to a style of work built on construction, precision, and restraint. A dish like this becomes a marker because it asks for control at every stage and shows the result clearly when that control is there. The Famous Pâté Croûte is the kind of dish that lets William Mahi’s approach read plainly: exacting technique, measured detail, and a finish that holds together as a whole.
Profile updated August 2026
FAQ
Asked of William
Where is Jing based?
Beijing.
What is William Mahi's nationality?
French.
What is William Mahi's craft?
Chef de Cuisine — Jing (Beijing).
