Alexander Bitterling

Chef Alex began his culinary journey in his native Germany, working in fine‑dining kitchens including Zarges in Frankfurt and the three‑Michelin‑starred Restaurant Amador. He later gained experience across hotels and resorts—including The Langham and Aleenta—and worked in Australia, Thailand, and China.

In Shanghai, Alex served as Executive Chef at Something Dining & Bar on Wukang Lu and as Food R&D Chef for the Wagas Group. He now runs his own hospitality consulting company, Munch Bazaar, and has opened Fuxing Project Bakery & Bistro.

Alex’s cooking approach is rooted in balance: local ingredients, seasonal produce, and a deep respect for letting natural flavours speak for themselves. He is driven by curiosity—always learning about new cultures, ingredients, and techniques.