The Murray, Hong Kong Appoints Executive Chef Emiliano Bernasconi and Popinjays Chef De Cuisine Paolo Tolleretti with Their Creative Culinary Signatures

The Murray, Hong Kong, proudly introduces Emiliano Bernasconi as newly appointed Executive Chef and Paolo Tolleretti as Chef de Cuisine at Popinjays, elevating the menus to a new level.

Executive Chef – Emiliano Bernasconi

As a native Italian, Chef Emiliano Bernasconi has been dedicated to the hotel and culinary field for more than 30 years. He has worked in many Michelin-starred restaurants and has led the opening team in many luxury hotels, along with big names that include Pierre Gagnaire, Heston Blumenthal and Alain Ducasse.

Before joining The Murray, Hong Kong as the hotel’s Executive Chef overseeing the culinary team and kitchen operations of five food and beverage outlets, Emiliano worked for many renowned hotels and established dining outlets in properties, such as The St. Regis Jakarta, Niccolo Suzhou, Jing An Shangri-La West Shanghai, Lebua Hotels & Resorts in Bangkok, Armani Hotels in Dubai and Milan, Four Seasons Golf Club in Dubai and Four Seasons Hotel Canary Wharf in London.

Chef de Cuisine at Popinjays – Paolo Tolleretti

Inspired to bring out the best of premium ingredients and seasonal specialties, Emiliano believes that the essence of a great dish comes from the chef’s immense dedication, as well as attention to detail and quality. For Emiliano, the quest for perfection never stops. “It is my passion to innovate and improve recipes that are already great, and create unforgettable dining experience for my guests,” he says.

Caviar Angel Hair

Signature dishes of Chef Paolo include Caviar Angel Hair (HKD 448), a cold appetiser with a modern touch. The red shrimps in the red shrimp carpaccio at the bottom are sourced from Sicily, topped with cold angel hair mixed with potato emulsion sauce of cream, anchovies and chives. As a highlight and to bring out the freshness of the dish, 10 grams of Amur caviar is added.

Lobster Spaghetti

Lobster Spaghetti (HKD 788, serves 2) is made with whole Boston lobster of around 700 grams, grilled to perfection. Chef Paolo specially selected chitarra, square-cut pasta, to create the dish. A sauce called Bagna Cauda is used to coat the pasta, made from anchovies, garlic, cream and olive oil.

Wagyu Beef Tenderloin Rossini Style

Wagyu Beef Tenderloin “Rossini Style” (HKD 688) is the ultimate wagyu feast for the guests. Combining the best of both worlds, a premium cut of juicy tenderloin is grilled and topped with a piece of foie gras and shaved black truffle, for its intense fragrance and creaminess. The complementary porcini purée, morels, merlot sauce also give the steak a flavourful touch.

Popinjays’ Tiramisu

Popinjays’ Tiramisu (HKD 138) is a combination of authentic ingredients and modern techniques. The dessert is creatively made into a coffee bean-shaped cake, with classic components of a genuine Tiramisu, including lady fingers dipped in Niccolo coffee, mascarpone cream, Marsala wine and crunchy hazelnuts, served with a scoop of espresso ice cream.