Let Chef Claudio Dieli, Chef de Cuisine of The Mistral  create the most authentic and flavourful  Italian fare in town; while Leung Fai Hung, Chinese Head Chef, Hoi King Heen Chinese Restaurant fascinate you with you the best of regional Cantonese cuisine.

HONG KONG, August 2007 - InterContinental Grand Stanford Hong Kong is delighted to announce the appointment of Claudio Dieli as Chef de Cuisine of The Mistral Italian restaurant.
Claudio will be responsible for the restaurant’s culinary activities to develop and introduce new concepts and presentations that are aligned to the restaurant’s core ethos of serving fine Italian food and drink in the setting of a rustic country manor.

Claudio Dieli joins from the Four Seasons where he held positions as Chef de Cuisine in Cairo, Egypt and Amman, Jordan. Prior to that Claudio enjoyed a sous chef position at the renowned Segreto in Dubai and was pre-opening head chef at Iniga Restaurant and Cocktail Bar in London.

Claudio was trained at the Giovanni Falcone Hotel and Catering School, the Stage at the President Park Hotel and Stage at the Hotel Touring in Sicily, Italy.
The Mistral offers delicious Italian cuisine in a rustic setting of terracotta floor-tiles, Italian stucco walls and wooden archways reminiscent of an Italian country home. The fresh handmade pasta and use of the freshest seasonal ingredients – often flown in jetfresh - and wine - straight form the heart of Italy - offer a truly fabulous dining experience.

The Mistral is also a member of the "Buon Ricordo" Italian Restaurant Association, one of the first and few non-European members of the elite association which brings together restaurants that provide authentic Italian cuisine and fine wines.

Leung Fai Hung is the Chinese Head Chef of Hoi King Heen Chinese Restaurant at InterContinental Grand Stanford Hong Kong. Hoi King Heen is renowned for its authentic cuisine, using only the freshest, most seasonal ingredients and seafood prepared by master chefs in the open kitchen, in full view of diners.

Chef Leung has been with the hotel since February 1995 and was promoted to Head Chef early in 1996.

The bounty of Chef Leung's superb culinary skills have been enjoyed by many. His cooking adventures began in 1979, and since then the Guangdong, China, native has travelled extensively and further developed his cooking skills in Beijing, Japan and Hong Kong. Chef Leung considers Hoi King Heen's kitchen as his all-time favourite, he especially enjoys using his culinary talents to tantalise afficionados of traditional Cantonese cuisine.