Emil Minev


With 25 years of culinary expertise in some of the finest hotels and restaurants around the world, Emil Minev spent the last 3 years at Shangri-La Hotel, At The Shard, London as executive chef, leading a brigade of 75.  Chef Minev oversaw the hotel’s three unique wining and dining venues, including an artisan deli and patisserie on the ground floor, a signature restaurant and lounge on level 35 that offers a sumptuous array of locally inspired, Modern European dishes with an Asian touch using ingredients sourced from nearby markets, and a signature bar on level 52.

Following Chef Minev’s industrious efforts, the restaurants won a series of accolades and recognition in print, TV and online media:

In 2015 TING was voted amongst the 101 Best Hotel Restaurants Around the World by the Daily Mail.

Both Ting and chef Minev’s brigade of chefs were featured on Celebrity Masterchef (BBC1), “Hotel in the Clouds” (ITV1) and Sunday Brunch (Channel 4);

Ting restaurant was featured in Tatler Restaurant Guide in June 2015 and Conde Nast Traveller Hot List 2015;

Shangri-La Hotel, At The Shard, London was named one of the top 10 hotels for Food Lovers by Olive magazine in March 2015;

Ting Afternoon Tea was named one of the Best Afternoon Teas in London by Conde Nast Traveller Online and included in Financial Times’ London Afternoon Teas with a Twist.

An innovative chef with a passion for locally sourced produce, Chef Minev has excelled  in some of Shangri-La’s best hotels – in Tokyo and the Maldives as well as the Jumeirah Emirates Towers in Dubai.

He brings with him a wealth of local experience having worked in some of the London’s finest luxury hotels, including The Ritz Hotel, plus a number of Michelin-starred restaurants.

A native of Bulgaria, Chef Minev moved to London in 2002 to study at Cordon Blue, one of the most prestigious culinary colleges in the world. Fuelled by an appetite to succeed and develop his culinary skills,

In 2015 Cordon Bleu acknowledged Emil Minev as one of the most successful alumni graduate from the college.

Chef Minev trained at some of the city’s best restaurants whilst his academic pursuit sent him to the world-renowned Alain Ducasse Formation Center in Paris .