20/04/2026
【星光匯聚 · 扇耀盛宴｜主廚陣容 最終篇】
4/25，回到餐桌的日常與本質。
在眾多客席主廚的創意與風格之中，也有一群始終站在餐桌後方，細心傾聽、調和節奏，讓每一道料理得以順暢呈現的主廚團隊。
這一天，文華東方主廚團隊不只是承接舞台，而是與每一位來訪主廚並肩合作，
讓不同文化、技藝與想法，能在 Bencotto 的餐桌上自然對話。
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馬利歐・奎達｜Bencotto 主廚
擁有深厚義法料理歷練，以細膩而內斂的手法演繹義式料理的經典風味。
他重視季節、尊重食材，在傳統與創新之間，以穩定而溫和的節奏，讓料理回到簡單而純粹的狀態。
胡利雲｜行政西點主廚
畢業於倫敦藍帶廚藝學院，歷練多家米其林餐廳與奢華酒店。以甜點創作著重層次與平衡，善於以當季食材展現細節與收尾的輕盈感，為整體餐桌體驗留下溫柔而清晰的記憶。
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在星光匯聚的這一天，餐桌上的每一道風味，都來自彼此的尊重與合作。
料理因此得以回歸初心，盛宴，也因此成立。
Alongside the creativity and distinctive voices of our guest chefs, Chef Mario Quarta at Bencotto and Executive Pastry Chef Heat Wu work steadily behind the scenes, listening attentively, coordinating rhythms, and contributing their own creations to ensure each dish finds its place at the table with ease.
On this occasion, they do not stand at the centre, but walk alongside every visiting chef, creating space where different cultures, techniques, and ideas may meet naturally at the Bencotto table.
On 4/25 when many stars gather, each flavour is shaped through shared respect, craftsmanship, and collaboration. Through this collective effort, cuisine returns to its essence, and the celebration finds its quiet completeness at Bencotto.
