Eduardo Vargas, Director & Partner
eduardo@azulviva.com

If anyone deserves the title 'Mr. Congeniality', it's Eduardo Vargas. His amiability and passion for food have earned him the reputation as one of Shanghai's preeminent restaurateurs. Sumptuous Spanish nibbles at Azul, scrumptious sandwiches at iiiit!, Mediterranean fare at Casa 13, contemporary Indochine cuisine at Bambou, tasty Italian delights at Closed Door, - all have become adored favorites among Shanghai's ever-growing roster of restaurants. And the staggering diversity of cuisines which he excels at preparing speaks volumes of his knowledge and insatiable culinary curiosity. His recipe for success is simple and twofold: trust and teamwork.

Rudy Guo, General Manager & Partner
www.spiritofhospitality.com
rudyg@osteriaspirit.com

The “spirit” of hospitality is what defines Rudy Guo today, in the growing and ever changing world of the hospitality industry. Following in the inspirational footsteps of his mentor, Brian Cooper, he lives, breathes and cherishes this industry to its fullest. Growing up in the family business of China Buffet restaurant group, he watched, learned and worked hands-on. After one year of hospitality work experience in Australia Rudy returned home to start Spirit of Hospitality, a corporation that deals in promotion events, catering, and supplier of tableware and hospitality consultant services. At 28 years of age he has won numerous national leadership and entrepreneur awards. The future is exciting for Rudy Guo, as he is looking to expand his skill and knowledge into Asia with new found consultant group. Rudy will continue to challenge himself to learn and grow, to become an international leading hospitality entrepreneur.

Ian Bilodeau, Chef de Cuisine
ian_bilodeau@hotmail.com

Osteria Shanghai is pleased to have Ian Bilodeau on staff as the restaurant's head chef. A graduate of the Montreal Culinary Institute, Bilodeau brings hands-on training from around Europe, Latin America and Canada to the Osteria team. From the prestigious Ritz Carlton in Montreal to Perspectives at the multi-award winning Brookstreet Resort, Bilodeau has studied under some top toques. His Montreal-based sommelier education also led him to vineyards in France where he learned about local viticultural practices literally from the ground up. His most recent post saw Bilodeau perform sous-chef duties at the Quebec Congress Centre in Quebec City where accommodating up to 1000 guests for dinner and functions was all in a day's work. Global travel informs Chef Bilodeau's cooking at Osteria, as does his passion for food well made.