Video Info
Foodies Program Purple Onion No. 16, Lane 351, Hua Shan Road, Shanghai (One of the reastaurants of David Laris Creates)
About Us
Downstairs with David Laris is a restaurant centered on smart and sustainable living in the modern world that is authentic and real. Our menu features ingredients that are traceable back to the farm, organic and homemade whenever possible. Executive Chef Mark Beckwith heads up the kitchen.
The alfresco area has a bar nestled in its small private garden, the ideal place to enjoy a drink with your friends on a cool summer night. Our Downstairs bartender has specially developed an extensive variety of innovative cocktails mixing premium spirits, fresh juices and herbs with an unusual twist.
Unique to our operations is the water recycling purification system that allows the restaurant to filter out metals and bacteria from the kitchen water before releasing it into the city sewage system. The theme of sustainability is evident in several of the design details of Downstairs as well. A wall of used woks is artfully displayed as one of the key design elements in the restaurant. And the uniforms worn by the servers – designed by apparel company Brown Rice – uses recycled, vintage materials and
are produced by local workers in need of an opportunity – single mothers, homeless and handicapped individuals.
Throughout the space, reusable, recyclable and natural materials have been incorporated to provide a look and feel conducive to harmony and relaxation.
Corporate Interviews
Foodies Program
Downstairs
Urbn Hotels, 1st floor, Jiaozhou Road 183, near Beijing West Road
Downstairs with David Laris is a restaurant centered on smart and sustainable living in the modern world that is authentic and real. Our menu features ingredients that are traceable back to the farm, organic and homemade whenever possible. Executive Chef Mark Beckwith heads up the kitchen.
The alfresco area has a bar nestled in its small private garden, the ideal place to enjoy a drink with your friends on a cool summer night. Our Downstairs bartender has specially developed an extensive variety of innovative cocktails mixing premium spirits, fresh juices and herbs with an unusual twist.
Unique to our operations is the water recycling purification system that allows the restaurant to filter out metals and bacteria from the kitchen water before releasing it into the city sewage system. The theme of sustainability is evident in several of the design details of Downstairs as well. A wall of used woks is artfully displayed as one of the key design elements in the restaurant. And the uniforms worn by the servers – designed by apparel company Brown Rice – uses recycled, vintage materials and
are produced by local workers in need of an opportunity – single mothers, homeless and handicapped individuals.
Throughout the space, reusable, recyclable and natural materials have been incorporated to provide a look and feel conducive to harmony and relaxation.
Chef, Restaurateur, Entrepreneur
CEO and Founder of David Laris Creates (DLC)
David Laris was born in Sydney, Australia and his style of cooking can be described as contemporary fine dining. His background and training is classic French. Growing up in Sydney, he was exposed to a city where cuisine takes on an innovative and experimental approach. In later years, the Chef worked across Southeast Asia, whereby Asian flavors and ingredients began to influence his style. Today, David combines classic techniques with fresh takes and unexpected ingredients to create his signature style of contemporary fine dining.
David became well known in London, where he made numerous television appearances while heading Mezzo, earning Sir Terence Conran’s flagship restaurant countless accolades for innovative and exciting dining. Noted especially for his talent for mixing fresh ideas and classic dishes, David elevated Mezzo to world-renowned status through his diverse culinary approach. From 1999 to 2002, he served as Executive Chef, heading a team of over 50 chefs across two separate restaurants, a private dining room and a café.
In 2002, Three on the Bund invited the Chef from London to Shanghai to open his first flagship restaurant. This landmark for fine dining excellence paved the way for other high level dining establishments to follow and successfully launch in China. From 2003 to 2010, Laris Restaurant became known in Shanghai, China and Asia as a symbol of innovative fine dining, five-star service and hospitality, and destination dining and entertainment.
In 2008, he founded David Laris Creates (DLC) to provide much-needed consulting and development services for third party clients.
The latest fine dining venture by the Chef is the twelve-seat private dining room located in Shanghai’s new development, Sinan Mansions.
Contact Us
Concept
The restaurant Downstairs with David Laris is an honest, chic, urban bistro with a menu that is inspired by organic, sustainable, ‘farm-to-table’ freshness.
www.urbnhotels.com/restaurant/downstairs
Location
Urbn Hotels, 1st floor, Jiaozhou Road 183, near Beijing West Road
Capacity
Indoor seating: 64 dining seats and 12 bar seats
Outdoor seating: 56 seats
For more information, please contact:
Christina Kao, Director of Business Development at David Laris Creates
Email: ckao@davidlariscreates.com
Telephone: +86 (21) 6103-8146
David Laris
Chef, Restaurateur, Entrepreneur
CEO and Founder of David Laris Creates (DLC)
CEO and Founder of David Laris Creates (DLC)
Born | Sydney, Australia
Nationality | Australian
Current Home | Shanghai, China
Nationality | Australian
Current Home | Shanghai, China
Background | Born in Sydney, spent a few childhood years in Greece. Mother is Australian, father is Greek.
Previous Cities (Living/Working) | Sydney, Macau, Hong Kong, Hanoi, London
Previous Cities (Living/Working) | Sydney, Macau, Hong Kong, Hanoi, London
Food Style
David Laris’ style of cooking can be described as contemporary fine dining. His background and training is classic French. Growing up in Sydney, he was exposed to a city where cuisine takes on an innovative and experimental approach. In later years, the Chef worked across Southeast Asia, whereby Asian flavors and ingredients began to influence his style. Today, David combines classic techniques with fresh takes and unexpected ingredients to create his signature style of contemporary fine dining.
Mezzo, London
David became well known in London, where he made numerous television appearances while heading Mezzo, earning Sir Terence Conran’s flagship restaurant countless accolades for innovative and exciting dining. Noted especially for his talent for mixing fresh ideas and classic dishes, David elevated Mezzo to world-renowned status through his diverse culinary approach. From 1999 to 2002, he served as Executive Chef, heading a team of over 50 chefs across two separate restaurants, a private dining room and a café.
David became well known in London, where he made numerous television appearances while heading Mezzo, earning Sir Terence Conran’s flagship restaurant countless accolades for innovative and exciting dining. Noted especially for his talent for mixing fresh ideas and classic dishes, David elevated Mezzo to world-renowned status through his diverse culinary approach. From 1999 to 2002, he served as Executive Chef, heading a team of over 50 chefs across two separate restaurants, a private dining room and a café.
Laris at Three on the Bund, Shanghai
In 2002, Three on the Bund invited the Chef from London to Shanghai to open his first flagship restaurant. This landmark for fine dining excellence paved the way for other high level dining establishments to follow and successfully launch in China. From 2003 to 2010, Laris Restaurant became known in Shanghai, China and Asia as a symbol of innovative fine dining, five-star service and hospitality, and destination dining and entertainment. With The Chocolate Room (boutique, handmade truffle chocolates), Claws, Wings & Fins (seafood and raw bar) and The Vault Bar (premium wine bar and cocktail lounge), Laris Restaurant offered a total package for guest enjoyment and experience in Shanghai. The restaurant was awarded #8 in Asia and #1 in China in The Miele Guide (2009/2010).
Chef and F&B Consultancy
With his international experience and China market success and expertise, David has become a soughtafter consultant for large multinationals looking to open and setup F&B businesses in China. In 2008, he founded David Laris Creates (DLC) to provide much-needed consulting and development services for third party clients. David and his senior team of consultants and management professionals have helped such clients as Swire (The Opposite House, Beijing), Mattel (House of Barbie, Shanghai) and Media Markt (Flagship Store, Shanghai) enter the highly competitive Chinese marketplace and successfully connect with local consumers. DLC continues to work with Swire on an ongoing basis, creating and opening for the group the F&B concepts at East Hotel in Hong Kong (2010), along with the upcoming East Hotel in Beijing
(2012).
12 Chairs by David Laris
The latest fine dining venture by the Chef is the twelve-seat private dining room located in Shanghai’s new development, Sinan Mansions. Opened in early 2011, the private dining space features a mini show kitchen within the room where guests can watch the Chef prepare the meal of the evening. David cooks five nights a week in 12 Chairs and features an 8-12 course tasting menu that changes every 1-2 months. One of the best wine collections in Shanghai is available for guests to select just the right vintage to pair with their meal. 12 Chairs is available for private booking, with a minimum spend of RMB 10,000; or on nights that are not privatized, the room is available for ‘communal fine dining’ where multiple small groups may book and sit together in the room.
