French chef aims to promote delight of French cuisine

Gerald Genson, currently serving as the executive chef at Park Hyatt Shenzhen in Futian District, just reached about the one-and-a-half-month mark of his life in Shenzhen and said he is amazed by the city’s modernity, cleanliness, and security. 

“I saw some documentary before, and then I see the city is really modern. I'm amazed by Shenzhen's modernity, with electric cars and scooters contributing to the city's cleanliness and safety,” Genson said in a recent interview. 

Gerald Genson at a recent interview with Shenzhen Daily. Photos by Xu Shuntian

Genson, who arrived in Shenzhen last December, also noted that this is his first time coming to China. In his opinion, China presents many opportunities for chefs-to-be, which is why he left his position in Kuala Lumpur, Malaysia to join the team in Shenzhen.

Another thing that surprised Genson so far is cashless payment. “You pay everything with a telephone. And this is quite surprising because in Europe or anywhere in the world it is not so advanced,” he said. 

Genson’s journey into the culinary world began 32 years ago during a summer camp fishing activity. He caught a beautiful sea bream and brought it home which ignited his passion. 

Genson in the process of preparing a dish.  

“I showed it to my mom, and she introduced me to my godfather, also a chef, who taught me the art of food preparation and cooking. That moment was an eye-opener, inspiring me to pursue this amazing job — to be a chef,” Genson recalled. 

As an early bird, Genson begins his day at 6:30 a.m. “My day involves meetings, quality checks of the ingredients we received with my commissary chef, approving orders, and overseeing post-service tasks,” Genson said.

Even though most of Genson’s team members are Chinese, he has yet to encounter any difficulties. He appreciates the job, claiming that it has helped him gain more management experience. 

Genson and a dish he prepares. 

Observing Genson cook is more like witnessing the creation of an artwork, where a few simple elements are transformed into something spectacular. 

“Recently, I received positive feedback for a dish I created — an off-menu traditional French onion soup. Guests praised its flavor, reminiscent of France, and I mark it as a personal achievement,” Genson noted.

Genson in the process of preparing a dish. 

“My goal is to adapt, learn more about local recipes and ingredients, and understand the team’s dynamics in my first year in China. I aim to introduce Shenzhen and Hong Kong residents to the delights of my French cuisine,” Genson said. 

Looking into the future, Genson is hoping to explore more of Shenzhen’s beauty.