Matt Hensley

Matt Hensley has been promoted to the position
of Executive Chef and Director of Culinary Operations. Matt
has an impressive history at Shangri-La having served as a
cook at the Summit, Room Chef at the Summit, Banquet
Chef, Executive Sous Chef, and now, Executive Chef.
In his new role, Matt’s responsibilities include supervision
of all back-of-the-house operations as well as work in planning
menus and special event selections for all Shangri-La venues.
He has long been an important part of our Food & Beverage
Department.