A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
OPUS388 is the contemporary French restaurant at Mandarin Oriental Shenzhen, led by Chef de Cuisine Alessio Durante. The hotel frames it through classical French technique, local and internationally sourced ingredients, and a dialogue with Mediterranean influences and China.[1]
Cooking & identity
The official biography emphasises balance, precision and the use of sauces. These offer a concrete route into its contemporary French claim: how technique organises ingredients, rather than how many places can be named on a menu.[1]
The restaurant’s stated philosophy
Paraphrased from the restaurant, its group or a named chef’s statement.
The restaurant describes a contemporary interpretation of French cooking built on classical technique and selected local and global ingredients. Mediterranean references and modern China are both part of its stated direction.
Durante’s official biography identifies purity, balance, precision and considered sauces as principles. It also describes recent research into Chinese regional ingredients. The restaurant presents its Chef’s Table collaborations as another means of culinary exchange.
[1]Why this profile is included
A one-star contemporary French restaurant in Shenzhen with a named resident chef and a detailed official career record. The restaurant announces a general Chef’s Table collaboration programme, but no undated programme is converted into a dated event here.[1] [2]
Independent observations
ChefsLanding · · Editorial commentary on the public record
International ingredients can make a menu look like an airport departures board. We follow OPUS388 for a more exacting question: what does a French sauce do with the produce it meets in China? A list of destinations is easy to print; balance takes a cook.
The stated attention to sauces and acidity gives its cross-cultural promise a technical subject. That is a useful reason to follow the kitchen. We would rather read how an ingredient has changed a method than how many adjectives have changed the price.
Sources & dates [1]
Recent developments
- 2026-11-02
Mandarin Oriental’s2November 2026 corporate release again identifies Shenzhen’s OPUS with Durante and its one-star distinction.[3]
Collaborations & guest appearances
0 collaboration projects · 0 within the two-year research window
Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.
- No named collaboration project has yet been verified for this profile. This does not establish that no collaboration has taken place.
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
Sources & dates
Public biographies, restaurant statements and named projects checked on 4 November 2026. Exact employment dates and unreported engagements may remain unavailable.
- mandarinoriental.com · OPUS388 · concept and Alessio Durante biography ↗Checked 2026-11-04
- MICHELIN · OPUS388 · MICHELIN ↗Checked 2026-11-04
- press.mandarinoriental.com · Mandarin Oriental · restaurant approach and Shenzhen recognition ↗Published 2026-11-02 · Checked 2026-11-04