Mandarin Oriental's F&B Director David Nicholls uses research and his palette to reinvent the luxury hotel restaurant experience. London-based corporate food and beverage director for Mandarin Oriental Hotel Group, Hong Kong. Earned first Michelin star at age 21 while working at Buckingham Palace. Served as executive head chef at Ritz Hotel London, and F&B director and executive chef at Mandarin Oriental Hyde Park, London, before assuming current role in 2007.
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机译：文华东方酒店餐饮部总监大卫·尼科尔斯（David Nicholls）利用研究和他的调色板重新塑造了豪华酒店餐厅的体验。伦敦驻香港文华东方酒店集团公司餐饮总监。在白金汉宫（Buckingham Palace）工作时，在21岁时获得了第一颗米其林星。在2007年担任现职之前，曾在伦敦丽兹酒店（Ritz Hotel London）担任行政总厨，并在伦敦文华东方海德公园（Mandarin Oriental Hyde Park）担任餐饮总监兼行政厨师。
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