The KITCHEN

Roland Schuller, Resident Chef

Octavium’s kitchen is led by Resident Chef Roland Schuller, born in Germany and Austrian by nationality. Chef Schuller trained under Chef Antonio Sciullo and Chef George Blanc in Italy and France. He is also Italian maestro chef Umberto Bombana’s lifelong friend. The two share a similar cooking philosophy – to use the finest ingredients with the simplest cooking method to weave culinary magic.

Schuller started his culinary journey at the age of 18 in Italy, and later moved to Hong Kong for the first time in 1993. He has worked in acclaimed Italian restaurants such as Chez Roland, The Drawing Room and Kee Club. In 2010, he received an Italian Cuisine Worldwide Award, for outstanding contribution to the spread and preservation of Italian food to the world.

After a short break in Thailand, Chef Roland Schuller returned to his favourite city Hong Kong to lead the Octavium kitchen as resident chef, with a “Made In Hong Kong” culinary team, bringing a brand new dining experience to Octavium.

Bjoern Alexander, Group Executive Chef

Born in Germany, Chef Bjoern has trained not only in renowned restaurants across Europe but his interests span the entire international culinary spectrum.

In spite of his successes, Chef Bjoern has embarked on sabbaticals to learn in other’s celebrated kitchens. They include time in Tokyo in Jimbocho Den, one of The World’s 50 Best Restaurants, as well as traditional ramen and tempura houses. He also interned with three Michelin star Schlosshotel Bensberg with Joachim Wissler in Germany, and in Thomas Keller’s world-famous French Laundry kitchen.

His work life began in Dusseldorf working in Michelin star establishments Restaurant Victorian and Restaurant Tantris in Munich, then evolved in Berlin applying his skills at Hotel Brandenburger Hof, the Swisshotel, Restaurant 44 and Gabriele Restaurant.

In 2010, he was hired to be Chef de Cuisine at the French restaurant Al Muntaha in the Burj Al Arab Hotel in Dubai. After a year, Chef Bjoern first arrived in Hong Kong in 2011 to debut as Chef de Cuisine at French Window and then his career journey went on through Whisk in 2012, Twenty Six by Liberty in 2015, Group Executive Chef at private member’s venue, The Kee Club in 2017, modern eatery UMI in Shanghai in 2018, Restaurant UWE in 2019 and right after at Restaurant Petrus, Island Shangri-La Hotel, all this allowing him to coin the term ‘global cuisine’ as a way to define his culinary style.

In 2020, Chef Bjoern has decided to join forces with Octavo Management Group as the Group’s Executive Chef and to work along with another German, Chef Roland Schuller, Octavium’s Resident Chef. Such combination has contributed today to the building of a kitchen dream team as the duo combine their skills, talents and innovation to lead the one Michelin star boutique restaurant to new horizons in Italian cuisine.