Meet Vijay Sanas, General Manager, Hutong at The Shard, London
4 min read13th May 2026
What do you do when a celebrity guest fears heights? How do you help several couples a night experience a perfect proposal? And what if your chef suddenly needs an ingredient 33 storeys up?
"Act with consistency and curiosity," says Vijay Sanas, General Manager of Hutong, at The Shard.
It’s a philosophy shaped early in his career under Gordon Ramsay, whom Vijay joined in 2011 as a commis chef, an entry-level role in hospitality.
Within just four years, he rose to Restaurant Manager. From there, he went on to lead some of London’s most prominent dining destinations, including Gaucho Piccadilly and Hakkasan Mayfair, and Aqua Shard, a career trajectory that would typically take 15 years.
It’s 11am on a Thursday morning and Vijay is prepping his staff for the day ahead at Hutong, which he has run since 2021. We are in Shanghai Bar, the restaurant's northeast-facing area which is flooded with natural light. Behind him, team members are polishing the Instagram-famous red lantern wall and meticulously setting tables.
‘’No two days are the same, which is part of the appeal,’’ says Vijay, “My work ranges from team briefings and service planning to guest interaction and problem-solving. A big part of the role is setting up the tone, ensuring the team is motivated and aligned before service even begins.”
As one of London's busiest restaurants – serving 400 to 500 people across four services every evening on 30 tables – this is no small job.
“We want to give each guest a unique experience," he says.
"It's the combination of authentic Northern Chinese cuisine, dramatic interiors, and panoramic views that creates something truly unique. You're creating an experience that feels memorable from the moment guests arrive".
Curiosity means knowing exactly who is walking through the door. This came into sharp focus when a Bollywood superstar visited to celebrate the unveiling of his waxwork at Madame Tussauds.
"He was terrified of heights," Vijay says. "I spoke to him in the lift to keep him relaxed and made sure he was seated facing away from the windows. By the end of the evening, he was completely at ease."
Surprisingly, the restaurant has several returning guests who put this phobia aside to access Hutong’s Northern Chinese dishes, like Roasted Peking duck, Ma La Prawns, Wagyu Beef Mille-Feuille and Pan-seared Ginger Lobster Bao.
At a restaurant where several couples get engaged every night, that same attentiveness counts. Each proposer is given a perfect table and made to feel like theirs is the only moment happening.
‘’The setting is extraordinary, but it’s the human touch that makes it special,’’ says Vijay.
Consistency, meanwhile, is embedded in Vijay’s own routine. Every Monday, he prepares a week’s worth of suits, pairing each with red and gold accents, a subtle homage to the cultural threads woven throughout Hutong. Leadership, he believes, starts with personal discipline; when the person at the helm is deliberate, the entire team follows. That ethos extends even to the building’s logistics, from front-of-house staff to the team managing last-minute deliveries at The Shard’s loading bay.
People is where Vijay’s pride really lies. Among his proudest achievements is the kitchen porter who rose to restaurant manager under his watch, a progression straight from the playbook of his former mentor.
Vijay says, "Off camera, Gordon Ramsay is completely behind his team."
Aligned with the philosophy of Aqua Restaurant Group, Vijay takes a measured, thoughtful approach, grounded in continuous learning and constant refinement to deliver a world-class dining experience.
Perhaps a dash of faith too. 'Beijing', the west-facing side of Hutong, is home to its popular wishing tree. Guests write their hopes on red cards and hang them from the branches. If a card falls, the wish is granted.
In 2021, Vijay wrote his own wish: a daughter. He now has two.
Vijay’s Neighbourhood Guide
Humble Crumble, Borough Market Kitchens, Winchester Walk, SE1 9AG
A heritage dish in takeaway form, founded as a cold weather alternative to the ice-cream cone (though it works all year round). They play with flavours like the Trifle Crumble and Crumbrûlée but my favourite is traditional Apple and Cinnamon.
The River Thames
A perk of hospitality hours is that you get to see London out of hours. In early mornings, I like to spend a moment at the riverside, when there are few people around. It is really calming and an incredible reset for the day ahead.
The View from The Shard, 32 London Bridge Street, London, SE1 9SG
Sunset over the Thames is unbeatable, especially as the city transits into evening. I love this about Hutong too. Watching the lights come across London while guests are settling into dinner creates a special atmosphere. It never gets old .
Hutong, The Shard, 31 St Thomas Street SE1 9RY
Visit Vijay and his team, for award-winning fiery Northern Chinese cuisine and breathtaking skyline views from Level 33 of The Shard.
