Seasonal ingredients, contemporary dishes.

The Continental offers contemporary takes on classic European cuisine. Inspired by charming grand cafés, the restaurant’s seasonal approach to its menu see dishes that criss-cross the varied continent.

Rene Michelena

Executive Chef

Rene has spent over 20 years in the world of Restaurants and Bars, with a career that stretches from Los Angeles and New York, to Bangkok and now Hong Kong. The esteemed chef has worked for some of the best restaurants around the globe, including Sign of the Dove in New York, Charlie Trotter’s in Las Vegas and La Bettola in Boston, which has been hailed by such publications; Esquire, GQ, Food & Wine and New York Magazine.

As the Executive Chef at The Continental, Rene focuses on giving European staples a lighter touch, adding contemporary flair to his cuisine from the French and Italian Riviera. His dishes walk a fine line between soulful and healthy, with special comforting touches.


Vikash Vaswani


With over five years’ of experience in the hospitality field, Vikash joined Swire Restaurants to open the award-winning restaurant, Mr & Mrs Fox in Quarry Bay, before taking up the role of Restaurant & Bar Manager at The Continental and Mr & Mrs Fox.

Multi-lingual, ambitious, slightly unhinged, and a graduate of Les Roches University of Hotel Management, Vikash applied his skills first in the opening of Laris and The Bellbrook in Hong Kong in 2012, followed by Bread Street Kitchen & Bar by Gordon Ramsay in 2014. Vikash is passionate about hospitality and aims to make your restaurant experience one to remember.


Clement Durand

Senior Operations Manager

Clement was born and raised in France and studied at Ecole Hoteliere Le Touquet, confirming his passion for the hospitality industry. His original plans to join the Swire Hotels family was thwarted when EAST, Miami’s opening was postponed; however, his enthusiasm for Swire Hotels lead him to Hong Kong where he was eventually able to join The Continental, where he now manages the operations and leads a passionate team of individuals.

Prior to joining Swire, his experience spans the world having previously worked at various Michelin star restaurants and hotels in France, such as Le Pavillon from Westminster Hotel and Le Chateau de Ligny, supported the Fergus Style Cala Blanca hotel opening in Spain and worked in F&B in Chengdu and Sydney.