Team

About Christopher Kostow

Christopher Kostow was born and raised in Chicago, Illinois and trained across Europe and North America. Upon helming his first kitchen at Chez TJ, in San Francisco, Chef Kostow was awarded two Michelin stars. He earned his third star in 2011 at The Restaurant at Meadowood in Napa Valley, California, becoming the youngest American-born chef to earn the culinary world’s highest honor. Chef Kostow was also awarded Best Chef: West by the prestigious James Beard foundation, has appeared multiple times on top television programs, and his first book, “A New Napa Cuisine”, was awarded Book of the Year in 2015 by the International Association of Culinary Professionals.

Mission

Our mission at Ensue is to “rise above”. Doing anything beyond the norm brings challenges and difficulties, and this statement reminds us what can be accomplished by keeping our sights aimed high. We have done our best to rise above the expectations for what is achievable at a restaurant in Shenzhen. We invite you to rise above the city to the top of the Futian Shangri-La hotel to join us and experience Ensue.

Culinary Team

Ensue’s kitchen, under the leadership of Executive Chef Kostow, proudly features top talents from the global culinary scene. Head Chef Miles Pundsack-Poe (The Restaurant at Meadowood) leads daily kitchen operations, assisted by Executive Sous Chef Kevin Finch (Ateliér Crenn), and Sous Chef Dalton Thomas (The Restaurant at Meadowood and The Charter Oak), as well as Abel Su (Odette) and Sean Yue. Collectively, with their team of dynamic Chinese and foreign chefs, they showcase the very best of South China with every dish.

Miles Pundsack-Poe

Miles was born in Canada and raised with a passion for nature’s natural beauty. This passion fueled by early childhood world travel helped shape his cuisine today. After learning his craft with sustainable and product driven mentorship, Miles left Canada for the European Michelin dream. Miles spent one year traveling and cooking in some of Spain’s top kitchens including honing his fire cooking skills at Etxebarri. Miles moved to California attracted to Chef Christopher Kostow’s esoteric and natural approach to food. Miles is excited with Chef Kostow’s mentorship to be heading up the kitchen is Shenzhen. Somehow they both knew their story and cuisine would continue to Ensue!

Service Team

The guest experience at Ensue and Alcove is led by General Manager Thomas Ekstrand and a dynamic team of industry professionals. They believe a relaxed and comfortable atmosphere and world-class service can co-exist. Dining at Ensue should be a uniquely exciting and memorable experience that remains long past the final course.