Sean Hu is the Executive Pastry Chef of The Langham Hotel in Shenzhen, China.
Hailing from Taiwan, China, Sean was drawn to the world of desserts at a young age and was fascinated by the creativity and beautiful designs of local chefs in his hometown of Tainan.
Sean has 10 years experience as a pastry chef, beginning at Shangri-La Tainan and progressing to other establishments such as Shangri-La Taipei and Pasadena Fine Dining Restaurant where he worked under 3 Star Michelin Chef, Eric Pras.
In 2017, Sean was invited to continue his journey working for renowned Australian Pastry Chef Anna Polyviou at Shangri-La Sydney. In 2019, Sean moved to China to work as the the Executive Pastry Chef for InterContinental Beijing Sanlitun.
Across his career, Sean has received multiple awards including the National Champion in the UIBC Youth Cup World Pastry Championship, Vice National Champion in the 42nd World Skills International Competition and 2nd Place in Gateaux Cup ‘s professional chocolate bonbons category. Sean has also featured in numerous publications and in 2021 had his afternoon tea awarded
'best in Southern China' by 'That's Magazine.
Sean favours local produce to promote a sustainable food cycle. He is driven by a desire to create authentic fresh flavours and uses seasonal produce to craft desserts that are inspired by natural elements. He experiments with innovative flavours, techniques, chocolate, fruits and of course sugar. His style is dynamic, imaginative and above all, tasteful.