Known for its celebration of delectable food, luxurious interior and good music, Shanghai Me has opened the doors for honoring and innovating thousand year old Chinese traditions with Japanese techniques to bring a Pan-Asian fusion menu to its guests. Chef Izu Ani discusses the inspiration and vision behind Shanghai Me and the details he made sure to consider in order to create the ultimate fine dining experience. My journey into the culinary world began in London, where I grew up and first discovered my love for cooking in a Home Economics class at school.
That class opened my eyes to the magic of food and the way it can spark joy, create memories, and connect people. After my studies, I was fortunate to work at a few hotels in London, which gave me a solid foundation in hospitality. But it was when I joined The Square in Mayfair, a Michelin-starred restaurant, that I truly began to understand the precision and artistry involved in fine dining.
I also travelled to France, where I spent six transformative years immersing myself in the traditions of French cuisine. I had the privilege to work at some incredible places, including the two-Michelin starred La Bastide Saint-Antoine and the legendary three-Michelin starred Auberge de L’Ill. These experiences were invaluable, teaching me not only technique but also the soul of cooking, how to respect ingredients and elevate simplicity into something extraordinary.
After spending time in Spain and then London, I felt ready for a ne.
