Cornerstone’s Executive chef – Stefano Di Salvo



Executive Chef

Born in Italy, Chef Massimiliano Ziano started cooking at the age of 16 and after graduating from hotel & culinary college, he started working as chef de partie at a restaurant located in a renowned golf club in 1991. He built his professional experience in Italy and the UK’s most famous Michelin-starred restaurants, such as ‘La Smarrita’ and ‘Balbo Restaurant’, and soon began his career with Hyatt in 2002. While working as executive sous chef at Grand Hyatt Jakarta, he joined Park Hyatt Seoul’s task force team in 2005 and took responsibility for training chefs and opening the main restaurant, Cornerstone. After working as executive sous chef at Grand Hyatt Singapore, then later as executive chef at Park Hyatt Saigon and Grand Hyatt Shanghai, he came back to Park Hyatt Seoul in October 2012, to accept executive chef position, taking the overall responsibility for the hotel’s entire culinary team, including The Lounge, Cornerstone, The Timber House, and events.

Cornerstone Chef

Born in Germany, Chef Steffan Heerdt started cooking at the age of 16 and entered the world of professional cooking through the apprenticeship in Crowne Plaza Hotel in Germany. Chef Steffan began his Hyatt career by joining Park Hyatt Hamburg in 2003, and after building his culinary experience in the hotel’s Restaurant Apple’s and banquet kitchen, he joined Park Hyatt Zurich in 2007. He has worked his way up to Chef de Cuisine in Park Hyatt Zurich’s main restaurant, Parkhuus, where he was in charge of developing signature menus, managing the restaurant, and educating the staff. In February, 2014, he joined Park Hyatt Seoul’s main restaurant Cornerstone as Chef de Cuisine. Chef Steffan plans to develop modern and unique dishes made with the freshest, highest-quality seasonal ingredients, and strengthen set menus and private dining menus to provide refined tastes and a heightened touch of elegance in each and every dish.


Chef Duk Sung Kim started his career at The Shilla Hotel and built his pastry experience in Carnival Cruise Line and Grand Intercontinental and became the first Korean Executive Pastry Chef. He handled grand opening at Singapore Intercontinental and Yokohama Grand Intercontinental holding big events successfully such as Asia-Europe Meeting. In May, 2012, he joined Park Hyatt Seoul as an Executive Pastry Chef and has been taking charge of all pastries and desserts of The Lounge, Cornerstone and The Timber House.

News & Events

  • Weekend Brunch Table

    Weekend Brunch Table

    Cornerstone proposes the perfect lazy weekend afternoon, with the newly enhanced Weekend Brunch Table.... [+]

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