Chef Hansel Sheldon Fonseca
Sheldon Fonseca is the Culinary Director – Western Cuisine for Miramar Group, overseeing its flagship hotel The Mira Hong Kong and its boutiques sister property Mira Moon, both members of the Design Hotels™ network.
Sheldon began his culinary career at Langham Hotel in 1997 after mastering his formal training in London. It was the start of a learning path that has taken him to all parts of Europe, and later to the Far East.
Sheldon started working under the Management of Gordon Ramsay Restaurants at the Connaught Hotel in London, Restaurant Gordon Ramsay, then opening Murano by Angela Hartnett.
This was followed by Opening Dorchester Collection’s Mayfair hotel 45 Park Lane under Wolfgang Puck as Executive Sous Chef.
In 2013 Chef Sheldon was appointed as Executive Chef at the Kempinski Hotel Le Mirador for its five restaurants and food and beverage operations. He was recognized with his first Michelin Star at the restaurant Le Trianon in 2013-2014.
After few international roles and prestigious positions in Hong Kong SAR, Chef Sheldon joined Miramar Group in 2020. He is also on the advisory board for Food Made Good Hong Kong.
Miramar Group – Mira Hotel collection – The Mira Hong Kong, Mira Moon
Describe your kitchen?
French Mediterranean Cuisine, Handcrafted from Fresh Ingredients, Sustainable to Seasonal
Favorite Bragard item?
Bragard Grand Chef
The Langham Hotel, London -UK
Your favorite cookbook?
Lessons In Excellence – Charlie Trotter
Nestle Toque D’or Young Chef of the year, National award- NCOTY-UK, British Culinary federation Finalist
Your cooking inspiration?
My Mom – My Mentor – Rory Duncan – My team
Your specialty dish?
Favourite dish to eat?
Cantonese Dim sum
Weirdest thing you ever ate?
Balut – Cooked egg with a developed embryo
Favourite ice cream flavour?
Alphonso Mango Or Fig
Pimm’s Or Martini
Favourite wine (be specific)?
Amarone della Valpolicella
Who would you most like to cook for?
Padma Lakshmi – Author – T.V host – Presenter
Who would you least like to cook for?
Favourite thing to do when not cooking?
Read Cook Books
Your latest project?
Creating a new line of retail Jams for Mira Hotel
Favourite city and why?
London – My Hometown – It has made me who I am today
Your greatest indulgence?
Meal at restaurant – Jean George Klien
Your all-time best culinary trip?
Don’t be afraid to make mistakes – don’t compromise on quality