The minds behind the concept

Kempinski Hotel Beijing Lufthansa Center's Executive Chef Michael Kreiling defines Signature's as a "Chef-driven and ingredient-focused" restaurant serving "Fresh and honest food". Kreiling, who hails from Germany and has worked in hotel restaurants around the world, aims to make the restaurant a "part chic, part fun affair." Signature's Chef de Cuisine and Serbia native, Milan Cotra, has already affirmed his commitment to the restaurant's chef and concept. He said: "Our mixed and matched culinary leaning comes from genuinely playing with and perfecting local dishes. I value taste over extravagance. This is not a fusion restaurant but what we serve is creatively playful and not your average classical dish." Cotra, having worked and lived in four continents, touts special knowledge of the classic dishes of each country. He added: "From secret recipes to sensuous combinations, we practice a free-rein take on 'traditional food'. I want our dishes to be where cultures collide." Contributors to Signature's rounded menu also include Vipul Sana, Signature's Indian cuisine specialist serving up freshly baked naan and original Indian dishes every day.