Uwe first entered the restaurant industry through an apprentice program with Gasthof zum Hemberg. He quickly distinguished himself and eventually rose to attain the rank of Head Chef with Anton Mosimann of Mosimann’s and Executive Chef with Toast, two of the most highly regarded restaurants in London. During his time working with Anton Mosimann, who is a royally appointed caterer, he had many opportunities to serve state dinners at Buckingham Palace and Downing Street alongside all-star chefs. He even prepared HM The Queen and HRH Prince Philip’s 50th anniversary dinner.

After working in London Opocensky undertook what would be one of the most important experiences in his career; he spent six months working under master chef Ferran Adria at world-renowned El Bulli. After the stint at El Bulli, Opocensky became the manager of culinary operations for The Anassa Hotel, Cyprus. From Cyprus Opocensky joined the Shangri-La Hotel group where he held Executive Chef positions at many of their hotels throughout Asia. Finally, he ended up as the Executive Chef at The Mandarin Oriental Hotel Hong Kong where he remains today.

He describes his cuisine as “progressive gastronomy” and he relishes in providing diners with surprising, humorous and delicious dishes. He won his first Michelin star for The Mandarin Grill in November 2009.