Le Royal Meridien Shanghai welcomed new executive chef on board at the end of 2017, Mark Hannon. Mark grew up in his familys seafood restaurant in New York, wher he was inspired while cooking alongside his father Mark Sr. the Chef. Mark has gained a wealth of experience throughout his travelling in the US and around the world.

Mark is a graduate of Le Cordon Bleu Culinary Institute Scottsdale. After school, Mark traveled to Miami wher he worked at the highly acclaimed and awarded Azul restaurant in the Mandarin Oriental, alongside celebrity Chef Michelle Bernstein and Chef Clay Conley. He has worked in numerous restaurants and hotels around with world including Australia, Chicago, Las Vegas, NYC, Bangkok and Dubai. Work experience of different countries and cities brought Mark new experience, thus accumulated more experiences and culinary inspiration.

Mark, with cheerful character, loves sports such as NY Yankees baseball, golf, polo, F1 racing, all those keep him be interested in and follow "Freshness". Mark has a unique understanding of cook which combines local culture, tradition and modern because he has lots working and travelling experience around the world, and he is still trying to pursuit of "innovation".

Now, Mark Hannon joined the big family of Le Royal Meridien Shanghai, he had a crucial attention to detail, also he established a fun atmosphere for team work. He believes that people will forget about the long hours and the hard work because they enjoy what theyre doing if they feel full with fun. In Le Meridien, Mark continues with his enthusiasm and "curiosity" to "explore" the Shanghai culture, constantly strive to create new dishes with great delicacy.