New chef de cuisine appointed at OPUS 388

Alessio Durante. Photos courtesy of Mandarin Oriental, Shenzhen

Mandarin Oriental, Shenzhen has announced the appointment of Alessio Durante as the new chef de cuisine at OPUS 388, the luxury hotel’s premier French fine dining restaurant celebrated for its dedication to fresh, local, natural ingredients.

With a profound appreciation for both modernity and classic French sophistication, Durante brings a fresh culinary vision intent on establishing OPUS 388 as a leading gastronomic destination in South China. His arrival marks an exciting chapter for the restaurant, as he is set to introduce innovative dishes that pay homage to the essence of French cuisine while integrating new international concepts.

“Shenzhen has high potential to be a fine-dining destination in China,” said Durante. “This young city is vibrant and receptive, offering thrilling and innovative dishes. It’s a great professional challenge for me, and one I relish.”

“I believe in using the finest ingredients and creating dishes that not only satisfy but inspire. The dining experience at OPUS 388 will be memorable, delivering a narrative of flavors that resonate with locals and visitors alike,” he added.

Among the chef’s signature specialties are three standouts. The first, A Coral From the Sea, is a symphony of flavors in three movements: a unique brandade macaron that is a creative fusion of a classic French dessert with cod fish, pickled olives that showcase the rich flavors of the Mediterranean with a filling of sea bass and fermented garlic mayonnaise, and dried squid marinated with sea salt, sugar, and shrimp powder and paired with a homemade green bean sauce for a delightfully innovative taste. 

A Coral from the Sea.

Carabinero Cannolo, combining the best of Spanish and Japanese ingredients, is a crispy cannolo filled with flavors inspired by the chef’s travels. 

Carabinero Cannolo. 

And finally, Bone Marrow with Robbins Island Tenderloin and Amur Beluga Caviar, a traditional French dish featuring beef tartare seasoned with virgin olive oil and salt, is complemented by the world’s finest caviar for a sumptuous flavor experience.

Bone Marrow with Robbins Island Tenderloin and Amur Beluga Caviar. 

At a height of 388 meters, OPUS 388 blends French elegance with modern flair. It offers two distinct dining experiences: the dynamic Chef's Table, where guests witness the artistry of the kitchen firsthand, and the tranquil main dining room, perfect for intimate gatherings and offering panoramic city views.