Chef Florian Trento’s culinary career flourished early in his hometown of Switzerland. Upon completing his training and apprenticeship, Chef Trento would go on to work in some of the nation’s top destinations, including the world-famous Buergenstock Hotel. A thirst for adventure prompted him to seek new frontiers, and in 1985 Chef Trento moved to Saudi Arabia to work at The Red Sea Palace Hotel in Jeddah. Two years later, he would join The Peninsula Hong Kong as Sous Chef – a move that marked the beginning of a long and illustrious career with the Grande Dame.
Chef Trento’s hardworking nature and talent would see him rise to become the Executive Chef at The Peninsula Hong Kong in 1991. Just over a decade later, Chef Trento was promoted to Group Executive Chef for The Peninsula Hotels, an esteemed position overseeing the creative and culinary development of dining themes and promotions in Peninsula hotels across the globe.
At the forefront of Chef Trento’s agenda as Group Executive Chef is a commitment to sustainable and conscious practices, and in 2011 he was indispensable in removing shark’s fin from all of The Peninsula Hotels’ menus. His efforts would also play a part in the establishment of the Hongkong and Shanghai Hotels’ Sustainable Luxury Vision 2020, which prioritises sustainability as a core company ethos.
In addition to his devotion to the environment, Chef Florian Trento was also a pioneering force in the hotel’s healthy dining initiative, Naturally Peninsula, the annual Peninsula in Pink awareness campaign, as well as the much-feted opening of The Peninsula Paris in 2014.