27 نوفمبر
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The world-renowned Fouquet’s restaurant, in collaboration with the renowned French Michelin star-winning chef, Pierre Gagnaire, located at Louvre Abu Dhabi, brings the epitome of the fine French brasserie dining to the UAE. Known for its links to the worlds of art, film and culture, the new restaurant follows in the gastronomic footsteps of the original Fouquet’s which opened on the Champs-Elysees in 1899
رقم الحجز +971 2 205 4200
Hailing from Mauritius, executive chef Balveer Balkissoon`s global travels have culminated in an education of exotic flavours and a true appreciation for diverse cooking techniques.
Determined to gain as many new experiences as possible to add to his repertoire, Balkissoon draws his inspiration from the destinations he travelled to such as Switzerland, France, Malaysia, Italy, India and the Seychelles to train with local chefs.
From a culinary perspective, he found Malaysia the most exciting region as it has incredibly complex customs and cuisine.
Arriving in Abu Dhabi ten years ago, he enjoyed a wonderful culinary variety in the Gulf region and took inspirations from the cultures it boasts. He joined the Sheraton Abu Dhabi Hotel & Resort, to oversee all the hotel’s restaurants, bars, lounges, banquet events and catering services before joining Barriere Group and the Fouquet’s family in Abu Dhabi. His enthusiasm and passion play an integral part in translating Pierre Gargnaire’s menu and taking the guests back to the roots of French brasserinomie.
The Mauritinative – who comes from a family who ran restaurants from generations – brings over 18 years of experience in the culinary industry to his new job. When he is not being a professional chef, Balkissoon likes to try different cuisines around the world.
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Set within an exclusive venue inside Emirates Palace, Hakkasan is an internationally renowned brand and leaders within Chinese cuisine due to the traditional techniques and contemporary flair.
رقم الحجز 02 690 7739
الموقع Emirates Palace
Chef Lee Kok Hua, was born on July, 1973 in Johor Bahru, Malaysia. He started his career in 1988 as a kitchen apprentice where his enthusiasm for Asian cooking and the art of carving really came alive.
With over 30 years of experience , Lee has been involved with top-end restaurants and hotels in Middle East, Europe and Asia including the highly awarded Singapore’s exclusive Shangri la hotel, Pulai spring golf resort, Turandot in Moscow.
In 2003, Lee joined Hakkasan London at the iconic Hanway place branch. This experience has awoken his skills and ambitions to remain at the forefront of his industry.
In 2010 as the company developing strategies expanded, Lee was appointed to lead the Abu Dhabi UAE as the Executive Chef . With a team of 40 Chefs, Lee has maintained successfully the high quality and balanced flavors of his dishes and remains, year after year, as the top Chinese restaurant in Abu Dhabi.
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World renowned fine dining venue, LPM Restaurant is centrally located in the luxurious Galleria Al Maryah Island and promises a unique and elegant experience to guests. Chef Raphael was inspired by the artistic spirit and of the south of France, in that the menu is representable of the freshness, simplicity French art.
رقم الحجز +971 2 692 9600
الموقع The Galleria - Al Maryah Island - Abu Dhabi
Nigerian born Raphael is the lead chef at award-winning LPM Abu Dhabi. He followed his lifelong passion for food and cooking and began his culinary journey in 1995. After joining the Butlers Wharf Chef school he spent five yeats earning his gastronomical stripes at the 3 Michelin Star La Tante Claire. Soon ready to spread his wings and take on new challenges in 2007 he opened the first LPM Restaurant and has since grown the internationally renowed brand which now has venues in five major metropolitan cities across the world – London, Miami, Hong Kong & Abu Dhabi.
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A traditional Italian dining venue with an indoor setting during summer and an open-air terrace on cold season.
رقم الحجز +971 2 811 4342
Chef Federico knew he was going to be a chef since he was 13 years old, growing up in Abruzzo, Italy. At 17 he was recognised as one of the top three young chefs in Italy by the National Federation of chefs and became a qualified sommelier the following year. An international career followed, cooking in the Caribbean, Miami and the Middle East. Chef
Federico has a philosophy of customer-centric adaptiveness – taking inspiration purely from what his diners want to see on their plates. Case in point: the hotel brunch concept at Mare Mare, Jumeirah at Saadiyat Island Resort has been formed entirely from guests’ feedback.
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Envisaged as a contemporary Indian fine dining restaurant, Martabaan adds an exclusive element to the culinary scene in Abu Dhabi with its luxurious location in Emirates Palace.
رقم الحجز +971 2 690 7999
الموقع W Corniche Rd - Al Ras Al Akhdar - Abu Dhabi
Chef Gaurav brings an extensive wealth of experience to his profession with over 9 years expertise in hotel operations. Adding many accolades to his name, he was the 2019 winner of the WHAT’S ON Chef of the year award in Abu Dhabi and more recently was selected to curate the menu for the prestigious dinner with the Chaine des Rotisseurs group. Having worked for some of the some of the finest global hotel chains across Asia, with brands such as the Taj and Leela; Gaurav was specifically involved in the reopening of Yantra by Herman Oberoi in Singapore. His expertise lies in Indian cuisine where he has mastered the art of presenting typically traditional dishes in the most authentic and modern way – through this, his goal is to position Indian cuisine on the global platform.
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Renowned across the Indian subcontinent for gourmet fine dining, and with twelve restaurants worldwide, its presence in Venetian Village is the first in the Middle East. Punjab Grill offers the best of Indian cuisine and translate culture into a memorable dining experience.
رقم الحجز 054 321 1179
الموقع Venetian Village, The Ritz-Carlton Grand Canal - Abu Dhabi
Passionate about food from a young age, Chef Sandeep’s culinary journey began as an 11-year-old with a quest to recreate Maggi noodles exactly as was shown on the packaging.
To convert his passion into a career, Sandeep pursued his culinary studies at the Institute of Hotel Management in his hometown, Mumbai. Although trained in a wide variety of cuisines, Sandeep decided to focus his career on Indian cuisine as it was closest to his heart.
Sandeep is the Executive Chef at the award-winning restaurant, Punjab Grill in Abu Dhabi. With his extensive understanding of Indian cuisine as well as its versatility, Sandeep ensures that the menu at Punjab Grill is a perfect balance of both traditional as well as modern impressions of Indian food. Having spent over 10 years in Abu Dhabi’s Indian fine dining scene, he enjoys introducing soulful Indian food to the uncompromising gourmet visiting Punjab Grill.
An avid reader, Sandeep’s recipe book collection occupies a place of pride at his home. Apart from Indian food, the soft-spoken chef also takes great interest in discovering music from yesteryears, specifically around the Woodstock era.
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Capturing the true essence of Lebanese cuisine, Sambusek delights meat and seafood lovers with the quality and freshness of its ingredients. More than just a restaurant, it is a destination for family and friends to enjoy in comfort and style.
Beneath the exterior, the restaurant is delightfully traditional. After nightfall, guests can enjoy the delightful atmosphere with a selection of beverages and delectable dishes.
رقم الحجز +971 2 813 5550
Being from the high mountains of Lebanon, I grew up enjoying the freshness of the Hasbaya Valley and its simplicity, yet it has a magical feel and I’ll always remember the smell of olive and pine trees.
I fell in love with cooking while I was helping my mom pick herbs and vegetables from our garden which is surrounded by thyme, oregano, mint, Rocca leaves and many other species.
I joined the hotel and culinary school after high school, where I studied different cooking styles, which opened up a whole new adventure for me.
I started working in different restaurants in Lebanon until 2002, when I got an offer to open a new Lebanese restaurant in Dubai, this changed my approach to the culinary industry in general, where people in the region have a “going out” culture.
In October 2012, I decided to move to the beautiful city of Abu Dhabi.I have successfully launched Sambusek, the hotels’ signature Lebanese restaurant, and overlook the Arabic cuisines all over the hotel, from in-room dining dishes, outdoor catering, meetings and events or even brunch.
It’s a passion; it’s a challenge, its creativity, more than a job.
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The signature restaurant in Shangri-La, world renowned brand and luxurious hotel chain presents a unique fusion of authentic Far Eastern cuisine with mouthwatering modern delicacies.
رقم الحجز +971 2 509 8555
With over 21 years Chinese cuisine experience, Chef’s He Jia has a wealth of expertise in the culinary scene. In 2010 he participated in the selection for a position at The Emirates Palace in the United Arab Emirates, where he was selected as a chef for the opening team of the HAKKASAN restaurant and served as the Senior Chef De Partie. After a year’s deployment doing preparatory practice in Dubai in the Emirates Tower branch, he joined Jumeirah Beach’s opening team, at the invitation of Four Seasons Hotel’s Sea Fu restaurant, and served as Asia Senior Sous Chef.
In 2015, he was invited by Rosewood Hotels as acting chef in charge of preparing for the opening of Dai Pai Dong Cantonese restaurant. In that year, he won the Best New Chinese Restaurant award and the Favourite Chinese Food award! During that period, the performance exceeded the budget target twice, and also exceeded the target in the same year! Later, he joined Shangri La Hotel, where he am to this day where he has expanded his comprehensive knowledge and creativity that is well-combined with the core concept between western cuisine and Asia cuisine culture.
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An award-winning Japanese restaurant in Conrad Abu Dhabi Etihad Towers serving expertly crafted Kaiseki dishes.
رقم الحجز +971 2 811 5666
الموقع Podium Level 3 - W Corniche Rd - Abu Dhabi Etihad Towers
Chef Ando’s distinguished career extends almost four decades and has seen him as head of leading Japanese restaurants throughout Asia including Tokyo, Kuala Lumpur, Hongkong, Beijing and Seoul. He began his career in the UAE at the Kempinski Hotel – Mall of the Emirates in 2008 – 2009, Jumeirah Zabeel Saray in 2010 – 2012 and joined Jumeirah at Etihad Towers Team in 2012 for pre-opening of the hotel’s authentic Japanese restaurant.
Learning to cook in his grandmother’s kitchen, Chef De Cuisine Ando Takashi reflects the utmost respect for ingredients in his traditional Japanese dishes.
He is a master of Japan’s traditional Kaiseki cuisine, and specializes in Nimono (simmered dish) cuisine, Fugu (blowfish) as well as creative sushi and sashimi.
ART ON A PLATE (1 NOV – 15 DEC 2020)
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يقع شانغ بالاس في فندق شانغريلا، العلامة التجارية الشهيرة عالمياً وسلسلة الفنادق المرموقة، ويقدم مزيجاً فريداً من مأكولات مطبخ الشرق الأقصى والأطباق العصرية اللذيذة. استمد الشيف هي جيا بيو إلهامه عند إعداد قائمة طاولة الشيف من مأدبة مانشو هان إمبريال الأسطورية الشهيرة، والتي تعتبر واحدة من أعظم موائد المطبخ الصيني. ويسعى الشيف المبدع إلى استحضار تأثيرها المذهل خلال موسم فنون الطهي في أبوظبي.
رقم الحجز 8555 509 02
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يتميز مطعم إل بي إم، وجهة الطعام الفاخرة والشهيرة عالمياً، بموقع فريد في الغاليريا جزيرة المارية، ويضمن لضيوفه الاستمتاع بتجربةٍ أنيقة وفريدة للغاية. تحمل قائمة الطعام توقيع الشيف رافائيل الذي استوحى إبداعاته من الفن العريق ومطبخ جنوب فرنسا، ليجسد بساطة الفن الفرنسي النابض بالحياة.
رقم الحجز 9600 692 02
يشغل الشيف رافائيل المولود في نيجيريا منصب رئيس الطهاة في مطعم إل بي إم الواقع في أبوظبي والحائز على مجموعة من الجوائز. اختار رافائيل السعي وراء شغفه الكبير في عالم الطهو وإعداد الطعام، لتبدأ رحلته في عام 1995. وبعد انضمامه إلى مدرسة الشيف باتلرز وارف، عمل في مطعم لا تانت كلير الحائز على ثلاث نجوم ميشلان لمدة خمسة أعوام، اكتسب خلالها مهارات متنوعة في فنون الطهو. وعام 2007، أصبح رافائيل مستعداً لإثبات نفسه ومواجهة تحديات جديدة مع افتتاح أول مطاعم إل بي إم. وقد عمل منذ ذاك الحين على تطوير العلامة وتعزيز نموها عالمياً، لتمتلك اليوم خمسة فروع في مدن كبرى حول العالم؛ هي لندن وميامي وهونغ كونغ وأبوظبي.
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يتميز مطعم لي جيانج بموقعه النابض بالحياة ومطبخه المفتوح الذي يقدم تشكيلة من الأطباق الصينية الكلاسيكية والعصرية، والوجبات المستوحاة من جنوب شرق آسيا. ابتكر الشيف تران قائمة طعام محضرة بعناية بوحي من تقاليد الطهو اليابانية الغنية بالألوان، حيث تعكس أطباق القائمة المفعمة بالنكهات والألوان المميزة الترابط الوثيق بين الفن والطعام.
رقم الحجز 8282 818 02
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تجمع أطباق مطعم فيرسو بين النكهات التقليدية واللمسات العصرية المحضرة وفق أسلوب إيطاليّ مميز. واستعداداً لموسم فنون الطهي في أبوظبي؛ أبدع الشيف ماركو قائمة طعام مستوحاةٍ من مقطوعة الفصول الأربعة للفنان الإيطالي أنطونيو فيفالدي، وهي عبارة عن مجموعة من أربع كونشرتو كمان.
رقم الحجز 1234 510 02
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يضفي سيجنتشر 3 لمسةً استثنائيةَ على سلسلة طاولة الشيف، إذ يقدم قائمة طعام تجمع بين أطباق المطبخ اليوناني العصري المستوحاة من مطعم مازيا الفاخر وتوليفات جنوب شرق آسيا التي يقدمها مطعم سونتايا، فضلاً عن الوصفات الإبداعية التي يشتهر بها مطعم بودا بار بيتش. يوفر مطعم سيجنتشر 3 في موقعه ضمن منتجع سانت ريجيس جزيرة السعديات إطلالات بانورامية على الخليج العربي، كما يتيح للزوار قائمة طعام تأخذهم في رحلةٍ إيطالية عريقة بوحي من إبداعات بابلو بيكاسو.
رقم الحجز 02 498 8888
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يحظى مطعم فيلا توسكانا بموقع مثاليّ على الكورنيش ويقدم تشكيلة مختارة من أطباق المطبخ الإيطالي المميزة ببساطتها. وقد ابتكر الشيف روزاريو قائمة طعام استثنائية مستوحاة من أعمال المبدع ليوناردو دافينشي، حيث تعكس الأطباق التوسكانية الأصيلة قيمة الفن الإيطالي العريق.
رقم الحجز 4553 694 02
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يحظى مطعم هاكاسان المميز بموقعه الحصري في قصر الإمارات بشهرة عالمية وموقع رائد ضمن مشهد المطبخ الصيني بفضل تقنياته التقليدية ولمساته العصرية. ويستمد الشيف المبدع لي إلهامه في ابتكار قائمة الطعام الخاصة ببرنامج طاولة الشيف تحت عنوان "أطباق بلمسات فنية"، من فن التاي تشي الذي يتمحور حول الفلسفة الصينية في التوازن والاعتدال. وتجسد القائمة الفريدة تناغماً مثالياً بين النكهات الكانتونية الآسرة واللمسات الفنية.
رقم الحجز 7739 690 02
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يبرز مطعم مرتابان كوجهة هندية عصرية وأنيقة تثري مشهد الطهو في أبوظبي من خلال لمساته الحصرية التي يقدمها للذواقة في موقعه الفاخر ضمن قصر الإمارات بأبوظبي. وتستوحي قائمة طاولة الشيف المحضّرة على يد الطاهي جوراف إبداعاتها من الرانجولي، الفن الهندي الذي يتمحور حول تصميم أنماط مختلفة على الأرض باستخدام مسحوق الكوارتز. وتجمع قائمة الطعام المعدّة بعناية أطباقاً هنديةً فريدةً تجسد حرفية متقنة ولمسات دافئة.
رقم الحجز 7999 690 02
من جمال الصحراء إلى سحر البحار
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يشتهر المطعم بتقديم تجارب طعام استثنائية مستوحاة من المطبخ المتوسطي وسط أجواء فريدة، وتشمل إبداعاته أشهى أطباق الباييا مع طيف واسع من توليفات مشروب العنب والموكتيلات الخاصة بالمطعم. ويشكل المطعم وجهة مثالية وفاخرة لقضاء أمتع الأوقات بصحبة العائلة والأصدقاء والتلذذ بالنكهات الفريدة المستوحاة من منطقة البحر المتوسط،
من موقعه الفريد على طريق الكورنيش الغربي في أبوظبي.
رقم الحجز 02 205 3000
الموقع باب القصر أبوظبي
بدأ الشيف إيفان السويسري مسيرته المهنية في عالم الطهو كمتدرب في سويسرا عام 1982. ويتميز بشخصيته المنفتحة على التجارب الجديدة وشغفه بابتكار أطباق مميزة، بالإضافة إلى اكتشاف وتدريب المهارات الجديدة للارتقاء بمستويات العمل بشكل مستمر. كما يشتهر بشخصيته التفاعلية مع الضيوف وشغفه بتقديم تجربة طعام فريدة ولا تُنسى.
يحمل في رصيده خبرات جمعها من أشهر الفنادق العالمية كفندق بولوكس في زيرمات وفندق متروبول في إنترلاكن وفندق بازل هيلتون إنترناشيونال في سويسرا، بالإضافة إلى فندق هيلتون كوتشينغ – ماليزيا، وهيلتون رمسيس – القاهرة، وهيلتون نيروبي، وهيلتون – العين وهيلتون – أبوظبي ووالدورف أستوريا وجدة هيلتون ومنتجع سنتارا جراند في جزر المالديف وفندق باب القصر. ويحمل الشيف إيفان خبرة راسخة في عالم الطهو اكتسبها على مدى 38 عاماً، حيث شغل مناصب مرموقة في هذا المجال وتولى منصب الشيف التنفيذي خلال الـ23 سنة الماضية.
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يشتهر المطعم بتقديم أشهى الأطباق المستوحاة من شبه القارة الهندية بلمسة معاصرة وفريدة، وسط أجوائه الرحبة والمميزة التي تشكل خياراً مثالياً لقضاء أمتع الأوقات والتلذذ بأشهى النكهات.
رقم الحجز 02 672 8888
الموقع المول في المركز التجاري العالمي
يحمل الشيف ديفيش أناند، رئيس الطهاة في مطعم تامبا، خبرة تزيد عن 13 عاماً في عالم الطهو، اكتسبها من عمله في فنادق ومنتجعات أوبيروي، بعد حصوله على درجة بكالوريوس في فنون الطهي من المعهد الهندي لإدارة الفنادق. يتخصص الشيف في المطبخ الهندي المعاصر والمطبخ العالمي،
يشتهر ببصمته المميزة على أطباق المطبخ الهندي المعاصر وأسلوبه الفريد في تحضير المكونات والنكهات التقليدية باستخدام طرق طهو متنوعة. كما يجمع ديفيش تراث الطهو الأصيل بلمسات عالمية فريدة مستوحاة من عالم الضيافة المعاصر.
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يتميز المطعم الفيتنامي بأجواءٍ عصرية نابضة بالحياة، تجعل منه مكاناً مريحاً وأنيقاً للتلذذ بأشهى أصناف مطبخ جنوب شرق آسيا، التقليدية منها والمبتكرة.
رقم الحجز 02 509 8888
الموقع شانغريلا قرية البري
يشتهر الشيف الحائز على نجمة ميشلان بفلسفته التي تتمحور حول الجودة بتركيز أساسي على المطبخ الآسيوي والأوروبي، حيث عمل في أرقى المطابخ في مختلف أنحاء العالم، بدءاً من فندق إنتركونتيننتال موريشيوس وفندق ريتز كارلتون دبي ووصولاً آخر مناصبه كشيف المطبخ الآسيوي في مطعم هوي آن. ونجح مطعم هوي آن بترسيخ مكانته كأحد أشهر المطاعم الآسيوية في المدينة، في موقعه في منتجع وسبا شانغريلا قرية البري، أبوظبي.
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يشتهر المطعم بكونه أشهر وجهات الطعام في العاصمة، حيث بدأ مسيرته الناجحة عام 1989. ونجح المطعم في الحفاظ على جوهره وفلسفته التي يشتهر بها بعد عمليات إعادة التجديد، ليواصل تقديم أشهى أصناف السمك الطازجة والمحضّرة حسب الطلب وسط موقعه الشاطئي الهادئ وخدمات فريقه الممتازة.
ويقّدم المطعم من موقعه الفريد على شاطئ البحر تشكيلة من المأكولات البحرية الطازجة والمجمدة، بالإضافة إلى طيف واسع من الخضراوات التي تُحضر حسب الطلب. ويتميز المطعم بفلسفة فريدة لا تتمحور حول تقديم قوائم محددة، بل يتيح للضيوف اختيار مكوناتهم المفضلة من واجهة العرض المميزة، ثم الاستمتاع بمشاهدة الشيف لطفي وفريقه وهم يحضرونها وفقاً لتفضيلات الضيوف.
رقم الحجز 02 666 6888
الموقع إنتركونتيننتال أبوظبي
يحمل الشيف لطفي ما يزيد عن 16 عاماً من الخبرة في عالم الطهو، ويتولي حالياً منصب كبير الطهاة في مطعم فيش ماركت في فندق إنتركونتيننتال أبوظبي. ونجح الشيف لطفي في الحصول على سلسلة من الجوائز المرموقة، بدءاً من عمله في مطعم المأكولات البحرية فيش ماركت الذي حصد شعبية واسعة في عام 2018/2019، ووصولاُ إلى الفوز بجوائز عن فئة الأطباق الآسيوية من تايم آوت وواتس أون أبوظبي خلال عمله في مطعم تشاو جاو ممشى المارينا عام 2019. كما حاز على الميدالية البرونزية في مهرجان الطعام الذي أقيم عام 2012.
ويتميز الشيف لطفي بخبراته الواسعة في ابتكار قوائم جديدة عبر مختلف المطاعم، حيث ساهمت إبداعاته في حصول مطعم تشو جاو ممشى المارينا على مكانة مميزة ضمن قائمة أفضل 100 مطعم في الإمارات العربية المتحدة.
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يعكس مطعم سمبوسك الجوهر الحقيقي للمطبخ اللبناني الأصيل، حيث يلبي أذواق عشاق اللحوم والمأكولات البحرية باستخدام أشهى وأجود المكوّنات الطازجة. ويشكّل وجهة مثالية لقضاء أمتع الأوقات بصحبة العائلة والأصدقاء وسط ديكوراته الأنيقة والمريحة
التي تتكامل مع طابعه التقليدي الأصيل. كما يدعو المطعم ضيوفه في المساء للاستمتاع بتشكيلة من المشروبات والأطباق الشهية وسط أجواء فريدة ومميزة.
رقم الحجز 02 813 5550
الموقع روزوود أبوظبي
ترعرت في جبال لبنان وسط أجواء وادي حاصبيّا التي تجمع البساطة وسحر الطبيعة، حيث ما زالت رائحة أشجار الزيتون والصنوبر قابعة في ذاكرتي حتى الآن’
بدأ عشقي للطهو عندما كنت أساعد والدتي في قطف الأعشاب والخضراوات من حديقتنا المحاطة بنباتات الزعتر والأوريغانو والنعناع والجرجير وغيرها من الأنواع الأخرى.
والتحقت بمدرسة الطهو وإدارة الفنادق بعد تخرجي من المدرسة الثانوية، حيث درست أساليب طهي مختلفة أتاحت لي اكتشاف آفاق جديدة بالكامل.
بدأت العمل في مطاعم مختلفة في لبنان حتى عام 2002، حيث تلقيت عرضاً لافتتاح مطعم لبناني جديد في دبي، ما ساهم في إثراء أسلوبي في عالم الطهو بشكل عام، بما ينسجم مع ثقافة السكان المنفتحة متعددة الثقافات في المدينة.
وفي أكتوبر 2012، قررت الانتقال إلى مدينة أبوظبي، حيث أطلقت بنجاح مطعم سمبوسك اللبناني المميز، وتوليت مهام الإشراف على المطابخ العربية في الفندق، من قوائم الطعام في الغرف أو في المطاعم، ووصولاً إلى مآدب الاجتماعات واللقاءات أو وجبات البرانش.
الطهو بالنسبة لي ليس مجرد مهنة، بل هو شغف حياتي وتحدٍ مستمر لتقديم أطباق مبتكرة.
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يقدّم الشيف ماركو بيير وايت الحائز على جوائز عالمية خبراته في الطهي للمرة الأوّلى في أبوظبي، حيث يتفرد مطعمه بديكوراته الداخلية التي تتضمن جداراً يتميز بإنارته الخلفية التي تماثل اللهب، ويتيح لضيوفه الاستمتاع بمزيج انتقائي من أطباق الشواء المبتكرة والمأكولات الإنجليزية الكلاسيكية، بالإضافة إلى تشكيلة واسعة من أصناف مشروبات العنب، تحت إشراف كبير الطهاة ماركو.
رقم الحجز 02 654 3238
الموقع فيرمونت باب البحر
يتمتع الشيف ماركو بخبرة تزيد عن 20 عاماً تكللت بانضمامه إلى فندق فيرمونت باب البحر بمنصب رئيس الطهاة في ديسمبر 2018، ليتولى مهام الإشراف على المطعم وركن المشروبات الإيطالي في الفندق، بالإضافة إلى مطعمه الفاخر المتخصص بأطباق اللحوم. وتم تأسيس العلامتين على يد ماركو بيير وايت، وهو أصغر طاه يحصل على ثلاث نجوم ميشلان.
وينحدر الشيف ماركو من مدينة ريميني الإيطالية، وهي مسقط رأس فيديريكو فيليني، ويشتهر بالتزامه الراسخ بتقديم أفخر المكونات المتميزة وشغفه العميق بالتراث الإيطالي. بدأ ماركو مسيرته المهنية في مسقط رأسه ليرسخ خبراته في عالم الضیافة الفاخرة مع علامة فورسیزنز على مدار 11 عاماً، نجح خلالها في الوصول إلى العالمية بعمله في المغرب وفرنسا وإيطاليا وغيرها. وخلال الفترة التي قضاها في فندق فورسيزنز ميلانو، صقل مهاراته وخبراته في الطهو على يد الشيف الإيطالي الشهير سيرجيو مي. كما حظي بفرصة العمل إلى جانب الشيف جويل روبوشون الحائز على نجمة ميشلان بمنصب طاه متخصص.
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يشتهر المطعم الياباني الحائز على الجوائز بتقديم أشهى أطباق الكايسيكي المحضّرة بمنتهى الحرفية، من موقعه في فندق جميرا أبراج الاتحاد بأبوظبي.
رقم الحجز 02 811 5666
الموقع كونراد أبوظبي، أبراج الاتحاد
تمتد مسيرة الشيف أندو الناجحة على مدى نحو أربعة عقود، توّلى خلالها مناصب قيادية في أشهر المطاعم اليابانية عبر آسيا، بما في ذلك طوكيو وكوالا لامبور وهونج كونج وبكين وسيول. انطلقت مسيرته في الإمارات العربية المتحدة في فندق كمبينسكي مول الإمارات من 2008 وحتى 2009 وفندق جميرا زعبيل سراي من 2010 وحتى 2012، وانضم إلى فريق جميرا أبراج الاتّحاد في عام 2012 تحضيراً لافتتاح المطعم الياباني الأصيل في الفندق.
ويولي أندو تاكاشي اهتماماً خاصّاً بالمكونات لإبداع أطباقه اليابانية التقليدية، مستمداً مهاراته في الطهو من مطبخ جدته.
ويترّبع الشيف على عرش مطبخ كايسيكي الياباني التقليدي، حيث يتخصص في تحضير أطباق النيمونو والفوجو، بالإضافة إلى أطباق السوشي والساشيمي المبتكرة.
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يقدم المطعم أشهى أطباق المطبخ الهندي المحضّرة بلمسات عالمية، حيث يحتفي مطبخ جنوب آسيا ويقدّمها بطريقة مميزة تجمع تقنيات وأساليب الطهو الفريدة من مختلف أنحاء العالم.
رقم الحجز 02 698 8137
الموقع دوسيت ثاني أبوظبي
وُلد الشيف أنكيت ونشأ في دلهي، حيث استمد إلهامه وخبراته من مهارات والدته في الطهو أثناء طفولته.
وبعد إكمال تعليمه المهني، انضم إلى برنامج تاج التدريبي المرموق لإدارة الفنادق، والذي أتاح له فرصة السفر بين مختلف المدن واسكتشاف أشهى أطباق المطبخين الأوروبي والهندي للوصول بخبراته إلى الاحترافية.
وبعد انتهاء عمله في تاج إكزوتيكا جوا، عاد إلى دلهي للمشاركة في إطلاق المطعم الحائز على جوائز ماسالا ليبراري باي جيجس كالرا بمنصب الطاهي المساعد واكتشاف مقومات المطبخ الهندي المعاصر. وخلال فترة عمله في المطعم، حظي الشيف أنكيت بفرصة الانضمام إلى الشيف غاري مهيجان الأسترالي الحائز على 3 جوائز شيف هات، للتعريف بأطباق المطبخ الهندي في مختلف أنحاء العالم.
ويتولى حالياً مهام الإشراف على العمليات وإضفاء لمسات عصرية على الأطباق الهندية في مطعم ناماك من كونال كابور (وهو طاه ومدير مطاعم شهير) في فندق دوسيت ثاني أبوظبي. ويشتهر بمهاراته في مزج المكونات المتنوعة والحفاظ على أصالة النكهات بعد أن اكتسب الخبرة من العمل في مختلف أنواع المطابخ. ويتخصص الشيف أنيت بتحضير الأطباق العصرية وتقديم تجارب الطعام الريادية التي تشمل قوائم الطعام المميزة وعروض حسب الطلب.
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يعكس المطعم عراقة الأطباق الأوروبية الكلاسيكية بلمسات خاصّة مستوحاة من المطبخ الفرنسي ومختلف أنحاء العالم. ويشكل المطعم أحد أبرز وجهات الطعام في الغاليريا في جزيرة المارية، حيث يتميز بأجوائه الهادئة والفريدة في قلب جزيرة الماريه في أبوظبي.
ويقدم المطعم باقة واسعة من العروض والتجارب المميزة، بدءاً من تجارب الغداء الفاخرة وعروض الساعة السعيدة ووصولاً إلى تجارب العشاء الرومانسية والاحتفالات مع الأصدقاء. ويتميز المطعم بطابع فريد يتناغم مع تفضيلات وأذواق رواده، حيث تشكل أجواؤه عنصراً أساسياً من مقوماته العديدة التي يوّفرها.
رقم الحجز 02 626 2131
الموقع الغاليريا في جزيرة المارية
يشغل برابا مانيكام منصب الشيف التنفيذي لشركة فود فاند إنترناشيونال، التي تضم مجموعة مختارة من العلامات التجارية المختصة بالمطاعم والموّزعة في جميع أنحاء العالم. حصل برابا في عام 2007 على شهادة ماجستير في إدارة الأعمال، أثناء تعزيز خبراته بالعمل كطاهي مساعد في فنادق الهند.
ونجح خلال دوره الأول في الشرق الأوسط في الترّقي بمناصبه تدريجياً عبر سلسلة المطاعم ذا ميت كو، ليتولى اليوم مهام الإشراف على 11 علامة تجارية و21 مطعم وفريق مكوّن من 350 طاه في أنحاء الشرق الأوسط وجنوب أفريقيا وأوروبا، بالإضافة إلى دوره في تزويد المجموعة بالمنتجات من مصادر موثوقة والتعامل مع الموردين لضمان قدرة مطاعمه على تلبية طلبات الضيوف بمنتجات عالية الجودة.
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يتميز المطعم الإيطالي التقليدي بصالة ضيوف داخلية للاستمتاع بأطباقه المتوسطية وسط التصاميم الساحرة خلال الصيف وتراس فسيح مفتوح للاستمتاع بأجواء الشتاء المعتدلة.
رقم الحجز 02 811 4444
الموقع منتجع جميرا جزيرة السعديات
ظهر شغف الشيف فيديريتشي بالطهو في سن 13 عاماً في مسقط رأسه في إقليم أبروتزو الإيطالي، ونجح في الـ17 من عمره بتسجيل حضوره ضمن قائمة أفضل 3 طهاة شباب في إيطاليا حسب الاتحاد الوطني للطهاة، ليصبح بعد عام خبيراً مؤهلاً في تحضير المشروبات لينطلق بعدها في مسيرته العالمية التي حملته إلى جزر الكاريبي وميامي والشرق الأوسط.
تتمحور فلسفة الشيف فيديريتشي حول مواكبة تفضيلات العملاء، حيث يستوحي الإلهام في تحضير أطباقه من تفضيلات وأذواق الضيوف، وتشكّل تجربة البرانش في مطعم ماري ماري في منتجع جميرا في جزيرة السعديات خير مثال على ذلك، حيث تم تطويرها بناءً على آراء الضيوف بشكل كامل.
سافر بنكهات الطعام:من 1 ولغاية 31 أغسطس 2020
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يقدّم بوا ستيك هاوس تجربةً متكاملةً لضيوفه وسط أجوائه المريحة التي تعززها تصاميمه الداخلية المبتكرة، ليستمتع الضيوف بأشهى أصناف شرائح اللحم. ويعد بوا ستيك هاوس أحد أشهر أحد أشهر المطاعم في أبوظبي بفضل قائمته الطويلة من أصناف لحوم البقر التي ترضي تطلعات الذوّاقة. وإن كنتم من عشّاق اللحوم وتبحثون عن الوجهة الأفضل لأفخر أصنافها، ستجدون في بوا ضالتكم حيث الشرائح المشوية بعنايةٍ والنكهات المصممة لتعكس إبداع فريق عمله.
رقم الحجز +97126411500
Born in Sri Lanka, Chef Dilan Peiris was raised in a family that loved cooking traditional and tasty food. When he was a child, he developed a passion for cooking by watching, helping, and learning alongside his mother and admiring the white jacket his uncle was wearing as a chef.
He attended Mount Latvia International Hotel School, Sri Lanka, where he studied hospitality management with a focus on the culinary arts, becoming an expert in international cuisine. Building upon his training and honing his craft, Chef Dilan has commenced his career in Mount Latvia Hotel.
In 2012, Chef Dilan moved to United Arab Emirates, working with names like Grosvenor House and Sofitel. He changed the scenery and he moved up the culinary ladder, becoming Senior Chef de Partie, in Saadiyat Beach Club. He didn`t stop here, shortly after, being assigned Sous Chef in BOA Steakhouse, as head of the kitchen.
The 8 years spent in UAE were fruitful, Chef Dilan participating to 16 culinary competitions, earning trophies and this very year he was awarded as 2nd runner-up title in The Emirates Culinary Guild, Best Cuisine category.
As the head of the kitchen in BOA, he is continuously striving to build upon his vision of providing exemplary dishes and a comprehensive guest experience, while also encouraging a rewarding team environment for his staff.
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يقدّم مطعم ماركت كيتشن في فندق لو رويال ميريديان أبوظبي قوائم طعام محضّرة من أجود المكونات الطازجة، حيث يعمل الشيف وفريقه على استخدام أفضل المكونات لابتكار أطباق مميزة مستوحاة من المطبخ الكلاسيكي.
رقم الحجز +971800101101
Chef Jhon has been cooking in the hospitality industry since 2001. His culinary knowledge comes from studying in France and Colombia. He won a culinary contest in Colombia which changed his life and allowed him to pursue an international culinary career. His experience includes working in global 5 star kitchens in Barcelona, Sao Paulo and Bogota with Michelin Star Chefs such as Albert Adria & Jean Georges! He has worked in renowned restaurants such as “41 Degrees” & “Tickets” and has had the opportunity to cook for celebrities including Leo Messi and Mark Zuckerberg.
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يدعو مطعم آيا زواره إلى اختبار تقاليد المطبخ الياباني الشهيرة في موقعه ضمن فندق ريكسوس بريميوم جزيرة السعديات، حيث يقدّم تجربة ضيافة استثنائية من خلال منصته المميزة لتحضير وجبات التيبانياكي وركن السوشي، إضافة إلى عروض الموسيقى الحية والسهرات المميزة التي تضمن للجميع الاستمتاع بلحظات رائعة.
رقم الحجز +971 2 492 2222
The Nepalese nationality chef’s experience ranges from Zumbi ltd. get fresh, Nicosia, Cyprus, Mediterranean Souvalaki venue, Nicosia, Cyprus, Hotel Sheraton Grand, Dubai, Jean George fine dining restaurant, Four Seasons Hotel, Dubai, Weslodge Saloon, JW Marriot, Dubai and his current role at Rixos Premium Saadiyat Island, Abu Dhabi.
Other than my education in hotel management, I used to watch a lot of TV cooking shows. My curiosity about culinary arts became limitless. I started preparing different dishes and incorporated a variety of food techniques by picking up some tips on the TV cooking shows. I enjoyed cooking for my family and friends, and I was eager to know their opinions, there’s nothing quite like cooking for family and friends! They pushed me to go the extra mile by creating my own recipes. This is how my cooking journey began.
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يُعدّ مطعم ذا فورج من أبرز وجهات الضيافة المتخصصة في تقديم وجبات شرائح اللحم والمشروبات الفاخرة ضمن أجواء عصرية، إذ يستضيف المطعم، في موقعه بفندق الريتز كارلتون أبوظبي، فعاليات جعلت منه الوجهة المفضّلة لسكان العاصمة الإماراتية.
رقم الحجز + 97128188282
Mattew Nilupa Prasad Silva is from Sri Lanka and started his career when he was 23 years old. He joined his first steakhouse in Abu Dhabi in 2007 and then moved to Dubai to start his chapter with Marriott International. He won all competitions he attended and with the guidance of chef Garry Rhodes, is career started to grow. The Forge at The Ritz-Carlton Abu Dhabi, Grand Canal is now his home where he can express his passion for his work while keeping it simple. He believes that anyone who cooks with love is cooking the best dish in the world.
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يوفّر مطعم تين، الذي يقع في منتجع جميرا جزيرة السعديات، ملاذاً مثالياً لعشاق النكهات الأصيلة في المنطقة، ويتيح المطعم تجربة طعام ساحرة من ثقافة شرق المتوسط العريقة، على بعد خطوات قليلة من البحر. وتفخر هذه الوجهة باستعمال أفضل المكونات للارتقاء بالمطبخ العربي إلى آفاق جديدة، حيث يقدم المطعم أشهى الأطباق المشوية واللحوم المتبّلة والمأكولات البحرية على طريقة شرق المتوسط الأصيلة، وفق لمسة عصرية وطرق تقديم مميزة.
رقم الحجز +97128114342
The foundation of Chef Bayoumi’s culinary career is his training as a luxury pastry chef. His mastery of Arabic pastries caught the attention of Egypt’s celebrity Chef Osama El-Sayed, who invited him to spend two years on his cooking show on Dubai TV. In 2008, Bayoumi returned to where he was most happy: in the kitchen serving guests. He continued to develop a repertoire of Arabic and Levantine dishes, and was taught how to fuse them with international cuisines by American celebrity chef Rick Gonzalez. In 2018, he joined Jumeirah at Saadiyat Island Resort, where he designed a menu for Tean that is the culmination of years of experience integrating flavours from across the Middle East.
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يحظى مطعم بنجاب غريل بشهرة واسعة لدى عشاق الطعام الفاخر في شبه القارة الهندية، ويشغل المطعم 12 فرعاً حول العالم، ويعتبر فرعه في القرية الفينيسية الأول من نوعه في منطقة الشرق الأوسط، حيث يتيح تذوق أفضل الوصفات الهندية والاستمتاع بتجارب طعام تقليدية مميزة.
رقم الحجز +97124499839
Passionate about food from a young age, Chef Sandeep’s culinary journey began as an 11-year-old with a quest to recreate Maggi noodles exactly as was shown on the packaging.
To convert his passion into a career, Sandeep pursued his culinary studies at the Institute of Hotel Management in his hometown, Mumbai. Although trained in a wide variety of cuisines, Sandeep decided to focus his career on Indian cuisine as it was closest to his heart.
Sandeep is the Executive Chef at the award-winning restaurant, Punjab Grill in Abu Dhabi. With his extensive understanding of Indian cuisine as well as its versatility, Sandeep ensures that the menu at Punjab Grill is a perfect balance of both traditional as well as modern impressions of Indian food. Having spent over 10 years in Abu Dhabi’s Indian fine dining scene, he enjoys introducing soulful Indian food to the uncompromising gourmet visiting Punjab Grill.
An avid reader, Sandeep’s recipe book collection occupies a place of pride at his home. Apart from Indian food, the soft-spoken chef also takes great interest in discovering music from yesteryears, specifically around the Woodstock era.
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يقع مطعم سونتايا، الذي يشير اسمه إلى الغروب في اللغة التايلندية، ضمن منتجع سانت ريجيس جزيرة السعديات، ويتوسط مجموعة من الأجنحة العائمة التي تطلّ على الشاطئ ومياه الخليج العربي. ويتميز المكان بأجوائه الساحرة وأطباقه الشهية، ويحتضن المطعم أركاناً خاصة وشرفات خارجية تشرف على أحواض السباحة. وتكتمل أجواؤه الساحرة مع قائمة المشروبات التي يبدعها فريق المطعم على طريقته الخاصة.
رقم الحجز +97124988888
We are pleased to introduce to you the seasoned, Thai Chef Narongrit Thongwijit, who has over 16 years of international experiences as a chef in the luxury hospitality industry.
He received his unique know-how from working in some of the world’s most prestigious hotels. The culinary expert began his career in 2004 in Thailand, were he learned to bring the taste of South East Asian cuisine to perfection.
In 2009, Narongrit continued his culinary journey to Bahrain, and after that in 2010 he came back to Thailand, where he further mastered his expertise in one of the best hotels of the country. In 2012 he returned to the Middle East and is now showcasing his culinary masterpieces at The St. Regis Saadiyat Island Resort’s Sontaya restaurant.
Since 8 years, the culinary expert is part of the restaurant’s team, starting his career as Junior Sous Chef. It was not long before his efforts and talent were rewarded and was promoted to Senior Sous Chef in 2017 and Chef De Cuisine in 2019.
In his role, Narongrit, is constantly evolving new and creative menus allowing him to produce modern flavor combinations that convey unique tastes to the dishes. In addition, his attention to detail and impressive knowledge brings the South East Asian cuisine of Sontaya to life. Often, you can also find chef Narongrit, amongst the guests, explaining his creations with enlightening discussions, spreading his positive and cheerful spirit.
As a brilliant professional and leader, he is proud that Sontaya was awarded with multiple accolades such as the Best South-East Asian Restaurant and most romantic dinner location in Abu Dhabi. Since 2012 the team is continuously recognized by well-known publications and is striving to furthermore strengthen its reputation as best dining location with unique charisma and extraordinary taste.
As a culinary perfectionist, chef Narongrit is convinced that food should bring the ultimate bliss to the consumers, and is happy to present creative and innovative flavors of his home country’s cuisine at the Sontaya restaurant.
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يوفّر مطعم كويا أبوظبي أجواء الضيافة الرائعة ويقدّم أشهى الوجبات الأصيلة التي تشتهر بها البيرو، على أنغام منسق الموسيقى المقيم، ما يضمن للضيوف قضاء أوقات مميزة، خاصةً مع ابتكارات المطعم التي تجمع بين أبرز المطابخ العالمية المستوحاة من الثقافات اليابانية والصينية والإسبانية.
رقم الحجز +97123067000
Chef Pang was in Malaysia and grew around food as his family operated a small restaurant in his home country. He currently holds the helm as Head Chef in COYA Abu Dhabi.
He moved to Singapore when he was 20 and enrolled himself at a culinary school to practice basic cooking skills. After graduating from the culinary school, he was appointed as commis chef position at Equinox the Stamford in Singapore. He worked for 8 years working his way up to the Sous Chef position.
Until 2017, he helped COYA to organize a pop-up dinner at an event in Singapore. Following the event, he was invited by Head Chef Roland Puse to open COYA Abu Dhabi as his sous chef.
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يقدم مطعم داي باي دونج، بأطباقه المستوحاة من مأكولات الشارع، قائمة طعام تضمّ أشهى الوصفات الكلاسيكية الصينية بطريقة عصرية. ويقع المطعم ضمن المساحة التي تربط فندق روزوود أبوظبي مع الغاليريا. ويقدّم المطعم الذي يحمل شعار التنين وطائر العنقاء إبداعات تحتفل بالمطبخ الكانتوني بأسلوب يغني مشهد الضيافة المتنامي في العاصمة أبوظبي.
رقم الحجز +97128135552
With a culinary journey ranging over 16 years, Chef Dong specializes in Cantonese, Sichuan and Jiangsu cuisine. Working for 5-star hotels spread across Nanjing, Beijing, Dubai and Abu Dhabi, his mission is to promote authentic Chinese cuisine to a global audience.
His ability to adapt traditional Chinese cuisine to the locals’ taste demonstrates the passion and talent behind all his dishes like the crowd favourite, Peking Duck.
Acknowledged as a Chinese cuisine icon in Abu Dhabi, Chef Dong has been featured in Time Out, Taste of Abu Dhabi and Euronews.
An excellent team member and leader, Chef Dong is known for his humble yet knowledgeable approach with cooking. His relationship with suppliers also enables him to achieve the latest trends and exclusive material, allowing him to utilize all his supplies whether through taste testing or educating his staff on the ingredients.
Continuously reinventing dishes, Chef Dong allows his food to do the talking for him and is noted for his creativity and stepping outside the traditional Chinese cuisine boundary.
The assistant manager at Dai Pai Dong Leo Lam remarks, “Chef Dong is talented and flexible. He can keep up with the fast pace of trends.”
Chef Dong has mastered the art of understanding his audience and satisfying the public and has rightfully earned his title as the Chinese cuisine icon of Abu Dhabi.
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يقع مطعم فوكيتس الشهير في متحف اللوفر أبوظبي. ويعمل فريق المطعم الخبير تحت إشراف الطاهي الفرنسي بيير جانيير، الحائز على نجمة ميشلان، على تقديم خدماته المميزة في عالم الضيافة الفرنسية لزوّاره في الإمارات. ويشتهر المطعم الجديد بارتباطه بعوالم الفنون والسينما والثقافة، ويعمل على نشر التقاليد الأصيلة لعلامة فوكيتس والتي تبناها المطعم منذ افتتاح فرعه الأول في شارع الشانزليزيه عام 1899.
رقم الحجز +971 2 205 4200
Hailing from Mauritius, executive chef Balveer Balkissoon`s global travels have culminated in an education of exotic flavours and a true appreciation for diverse cooking techniques.
Determined to gain as many new experiences as possible to add to his repertoire, Balkissoon draws his inspiration from the destinations he travelled to such as Switzerland, France, Malaysia, Italy, India and the Seychelles to train with local chefs.
From a culinary perspective, he found Malaysia the most exciting region as it has incredibly complex customs and cuisine.
Arriving in Abu Dhabi ten years ago, he enjoyed a wonderful culinary variety in the Gulf region and took inspirations from the cultures it boasts. He joined the Sheraton Abu Dhabi Hotel & Resort, to oversee all the hotel’s restaurants, bars, lounges, banquet events and catering services before joining Barriere Group and the Fouquet’s family in Abu Dhabi. His enthusiasm and passion play an integral part in translating Pierre Gargnaire’s menu and taking the guests back to the roots of French brasserinomie.
The Mauritinative – who comes from a family who ran restaurants from generations – brings over 18 years of experience in the culinary industry to his new job. When he is not being a professional chef, Balkissoon likes to try different cuisines around the world.
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يتميز مطعم شيبرياني بموقعه على مرسى ياس مارينا. وتم تصميمه اعتماداً على مفهوم المطاعم الإيطالية البسيطة وبإلهامٍ من قصة جوزيبي شيبرياني الأب. ويقدم المطعم وجبات كلاسيكية وإبداعات من المطبخ الفينيسي تلبي جميع الأذواق، ويعتمد على أفضل المكونات الموسمية من مزارع إيطاليا، ما يضفي لمسةً من الأصالة على قائمة الطعام.
رقم الحجز +97126575400
Born and raised in Romania, Chef Ionut Pupaza left his native country at the age of 15 to follow his dream of becoming a chef. After graduating from renowned culinary school I.P.S.S.A.R “G. Marchitelli, Pupaza started his career at the famous Billionaire Club, working across Europe and Africa. It was here that he began to master his trade and discovered a flair for refined cuisine.
In 2013, Pupaza had his first encounter with the Cipriani brand at Harry’s Bar Venice, where he was able to gain a deep appreciation of the brand’s three-generation legacy and Italian traditions. The following year Pupaza joined Cipriani London as Chef de Partie and in 2018, he journeyed to the UAE to be Sous Chef at Cipriani Dubai before becoming Executive Chef at Cipriani Yas Island where he’s been delighting residents and guests of the UAE’s capital ever since.
Pupaza’s culinary style is faithful to the very ethos of the Cipriani brand, famous world-over for its distinct Italian style, service and ‘simple Italian food made to perfection’. His philosophy in the kitchen is to use the best and freshest produce while practising simple preparation and cooking techniques to protect the integrity of the ingredients, maintain their true flavour, and in turn, create truly authentic and delicious Italian dishes.
Saadiyat Island The Collection with St. Regis
Participants of 2019
KOI
Pearl Rotana Capital Centre
Participants of 2019
Dino’s Bistro Italiano
Al Zahiyah, Tourist Club Area
Participants of 2019
Mynt restaurant
Le Royal Meridien Abu Dhabi
Participants of 2019
Market Kitchen
Nation Rivieria, Nation Towers
Participants of 2019
Catch Restaurant & Lounge
Saadiyat Rotana Resort & Villas
Participants of 2019
Si Ristorante Italiano & Bar
Saadiyat Rotana Resort & Villas
Participants of 2019
Turtle Bay bar & grill
The Ritz-Carlton Abu Dhabi Grand Canal
Participants of 2019
Barfly by Buddha Bar
Fairmont Bab Al Bahr
Participants of 2019
Marco Pierre White Steakhouse & Grill
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Chef Gaurav Kathawate has worked in the industry for just shy of decade, with some of the finest global hotel chains like Taj & Leela. He won the Chef of the year award at Whatson Abu Dhabi 2019! He played an integral role in reopening of Yantra by Hemant Oberoi in Singapore. He’s conceptualized various food festivals and catered to VIP dignitaries in India and Singapore. His expertise lies in Indian cuisine especially the Indian curries. He’s mastered the art of presenting Indian food in the most authentic way with touches of contemporary presentation. Over the years he has grown from an intense young man to an extremely focused chef and a mentor. Recently, he curated the menu for the prestigious Chaine des Rotisseurs group and it was indeed a successful event.
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I am professional chef with experience in 4 and 5 star hotels. I have proven ability in culinary arts, kitchen operations and management, and bottom line performance. I worked for hotels and resort operation within all its kitchen departments including small and large functions and catering inside and outside the hotels. I am straight forward, to the point. I act upon things. I am creative, flexible, energic & caring. As of leadership I lead by example, I give my team enough time to get things done. I am firm but fair and display an „I can do. Attitude." I have experience in handling multiple tasks at one moment. I offer longtime experience and I am detail oriented leader. I love to develop myself and my professional skills and I always come up with new ideas of Culinary operations. I love to watch culinary and hospitality trends and news and combine that with my own ideas to bring more creativity to the hospitality operations
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Chef Divesh Anand, head chef at Tamba restaurant has over 12 years of experience in the culinary industry. After completion of Bachelor's degree in Culinary Arts from the Indian institute of Hotel management, chef gained his strong culinary knowledge from Oberoi Hotels and Resorts. He specialized in modern Indian cuisine and international cuisine. Chef is well known for his influence on modern Indian cuisine and his unique approach to classic flavours and ingredients with varied cooking techniques. Divesh combines authentic culinary roots with unique global insight into contemporary hospitality.
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Born in Valencia, Spain, Rubén started his career in the industry by studying for a hospitality degree in his teens. His passion for cooking soon took over and he chose to combine his studies with learning on the job. Working in small restaurants for two years, the 18 year old left for London equipped with a degree and yearning to cook professionally. He spent a year in a Spanish restaurant that was considered the best in the capital at the time. With his first real experience of the heat in the kitchen, Rubén returned to his homeland where he worked in a few restaurants until he realised his need to build a career. This brought him to Neichel in Barcelona, which belonged to Jean Louis Neichel who is known to be the first chef de cuisine to win a Michelin star. Rubén believe his year spent cooking at Neichel was one of his best experiences. He trained with the culinary legend dabbling with a mix of Catalonian, German and French cuisines. He then moved back to Valencia, where he worked with chef Quique Dacosta, who owned multiple restaurants. Rubén learned to work in a combined kitchen that prepared food for two styles of restaurants – one casual and the other upmarket, created under the influence of its flagship venue that earned three Michelin stars. The next year, Rubén found himself back in London to expand his horizons and explore his future as a chef. Over the years, he learned to speak English and work in a multicultural kitchen. It wasn’t long before he took a plane to Dubai. Three years into life in the Middle East, the 30-year-old is now part of the kitchen brigade at the swanky Japanese haute cuisine restaurant in Abu Dhabi – 99 Sushi Restaurant & Bar.
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Worked for UsanaIndian Restaurant as a Sr. Chef D’Partie. Worked for Copper Chimney in Mumbai, one of the most popular Indian restaurant chains as a head chef. Worked for Gaylord Indian Restaurant in Mumbai as a head chef, at present head chef at the award-winning Indian Cuisine restaurant Mynt.
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During his school years, studying was key to Mahmoud but when he needed a break, he would immerse himself in food – from cooking it, to eating it. In 1999 he moved to his hometown’s big city, Cairo, and worked at a pastry factory where he learnt the skills for the perfect desserts. With this valued experience he was able to start a role in a luxury patisserie as a pastry chef in 2000, where he worked for one year. On 6th October 2001 Mahmoud began working in the Dreamland Hotel as oriental pastry chef. Here he learnt to make 35 different types of Arabic pastries. The following years saw him working in Sharm El Sheik and in the UAE for Spinneys in Dubai and Sharjah, as a pastry chef. During this time, he cooked for Egyptian celebrity Chef Osama who later on invited Mahmoud to cook alongside him on television. He was so impressed by Mahmoud’s cooking skills that he had chosen him to be a part time chef working on TV with him. Chef Osama made a big impact in Mahmoud’s life and from 2006 – 2008 they worked together on Dubai TV whilst travelling all over Dubai to promote the show. He made contacts and friends along the way which helped him progress is career further. Although exciting, life in front of the cameras became a little tiresome for Mahmoud and he longed to be in his own kitchen again. In July 2008 he joined the opening team for the Address Downtown in Dubai, where he took the role as chef de partie of Arabic food for room service, banquets and the restaurants. Whilst he was an expert in Arabic food, he had a passion to learn other cuisines and became involved in the other delicacies available at the hotel. He developed his career whilst at The Address and progressed to senior sous chef. In this time, he was also witness to the New Year's Eve fire that happened in the hotel which resulted in a huge challenge for him and his team to ensure their guests were safe, but also fed and watered from external kitchens located away from the site. Alongside critical events like this, Mahmoud has had some amazing achievements like working with Rick Gonzales, the famous American chef who taught him how to take Arabic food and develop it by taking other cuisines and making fusion dishes which he still uses now. His appointment at Jumeirah at Saadiyat Island Resort is the perfect platform, as he introduces a mix of Arabic Levantine cuisine in TEAN restaurant. He says ‘The Arab community will notice flavours from their home regions and those who aren’t familiar with the cuisine will get a taste from all over, showcasing tradition with a modern twist. Of course, Egyptian flavours are where his inspiration comes from. Mahmoud is proud of his homeland’s organic ingredients and how they come about. The desert area where foods can be dried and the marine side where they boast a rich combination of seafood. Always expect him to use every ingredient on the menu, because there isn’t anything outside of his religious beliefs that he doesn’t eat. He learnt at a very young age to eat – and like – everything, especially his mums cooking!
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Chef Jhon has been cooking in the hospitality industry since 2001. His culinary knowledge comes from studying in France and Colombia. He won a culinary contest in Colombia which changed his life and allowed him to pursue an international culinary career. His experience includes working in global 5 star kitchens in Barcelona, Sao Paulo and Bogota with Michelin Star Chefs such as Albert Adria & Jean Georges! He has worked in renowned restaurants such as "41 Degrees" & "Tickets" and has had the opportunity to cook for celebrities including Leo Messi and Mark Zuckerberg
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Chef Stefano hails from Italy, spending most of his life in Milan. He graduated from CAST Alimenti, the Italian School of Culinary Arts and started out his career in the luxurious Hotel Château Monfort, a Relais & Chateaux hotel in Milan. He has since grown into the role of Chef De Cuisine after more than 8 years in culinary, spanning from Milan to London to Abu Dhabi. He discovered his passion for cooking from his grandmother and father who taught him how to use old Italian techniques that value each ingredient without wasting food. His dishes are also rooted from his family’s background in Sicily, Campagna and Milan, mixing the northern, center and southern parts of Italy to create a culinary journey throughout the region. Chef Stefano then uses this traditional style and elaborates it further with his personal touch. Guests can expect to feast on home-made pizzas and pasta, skillfully created seafood and the signature Ossobucco alla Milanese. With Chef Stefano’s new appointment comes a change in Sacci. Along with a brand new menu, the restaurant will also refresh its ambiance and review it’s pricing to make dining out at Sacci more affordable without compromising on delicious, authentic dishes. This alongside special promotions such as AED49 Napoli Pizza and Peroni makes Sacci a more accessible diningoption for families and couples alike. Sacci is a casual Italian Restaurant that pays tribute to the rich heritage of Italian cuisine.Located at The Westin Abu Dhabi, it is a place that combines the flavors of childhood and thearomas of a summer at the family terrazza with both indoor and outdoor seating. Sacci is open daily from 6pm to 11pm excluding Saturdays during the summer.
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Chef Nicola started his career in the kitchens of Italy, learning his trade at his first job in Japanese restaurant, Momoyama. As he moved through the ranks in his career, he arrived in London where he took the job as chef de partie at COYA London in 2014. His passion and talent for producing Peruvian dishes was impressive and he was propelled to senior chef de partie at COYA Dubai from 2014 to 2017. His understanding of UAE palates helped him to secure the role of junior sous chef at COYA Abu Dhabi in 2017, and later, sous chef in June 2019. Over his six years with COYA globally, chef Nicola has been instrumental in the development of creative and intricate dishes; that stay true to authentic Peruvian flavors, whilst offering variety that keeps guests coming back for more
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Chef Antonio is an experienced culinary professional with a demonstrated history of working in the hospitality industry. Highly skilled in the culinary sphere, food & beverage, hospitality management and customer service, he has worked with various 5* hotels and restaurants in different parts of the world. Currently an Executive Sous Chef and the head chef of the renowned Teatro restaurant at Park Rotana Abu Dhabi, he is the driving force behind the restaurant’s numerous local and international awards including Best International Restaurant & Best Fusion Restaurant in Abu Dhabi.
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One of the chef's whose climb started when he was 18 and joined Culinary school in 2003 followed by University, received his first training when he joined the kitchen at the 5* Hotel Le Meridien. After the formal education, he moves to Marriott, where he continues to flourish his knowledge in Western cuisine. After two years, he joined Hyatt and worked with respected French Chef Jean Claude, gaining new skills, techniques and management perspective in culinary world. During this time he participated in more than 4 competitions and wone 2 gold and one silver medal. Then he moves with Hyatt to UAE as a Sous Chef to continue his culinary journey. During these years he learned to combine all gained knowledge with passion for creativity with consistency of work and implementing innovations to create extraordinary dishes, which all together inspired him to become chef at early age. In 2014 he joined Catch restaurant Abu Dhabi alongside Executive Chef Roudy Petersen, giving him the chance for a challenge to start new chapter. After few years working as Chef De Cuisine with one of the most talented chefs, Roudy Petersen, leaded Catch to most awarded seafood restaurant in Abu Dhabi and took him on a journey of growth and development of a classical modern menu combining flavors from across the world with fancy fusion and high standard of consistency.
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Chef Yongyos is the Chef de Cuisine and the backbone at Dusit Thani’s Abu Dhabi’s signature Thai restaurant Benjarong which has won numerous awards including Best Thai Restaurant and Favorite Thai Restaurant in Abu Dhabi. Highly skilled and experienced with the art of crafting mouth-watering authentic Thai dishes. He has over 30 years of experience in the culinary industry. He started his career in 1989 at Shangri-La Bangkok as a kitchen assistant, learning from different talented chefs. His love for Asian flavors grew tremendously as he developed his unique cooking style and authentic recipes that delights any guest. As he continues to reinvent himself through his culinary journey, he has been worked in different countries including Japan, China, Singapore and Taiwan. In 2013, Chef Yongyos joined the Benjarong culinary team at Dusit Thani Abu Dhabi. And since then he has been able to lead the team by developing award-winning authentic Thai delicacies to love.
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The St. Regis Saadiyat Island Resort, Abu Dhabi will launch the Indonesian Food Promotion on December 2019 for 2 weeks. For this event, the hotel has proudly invited Executive Sous Chef - Wisnu Adiyatma from Renaissance Bali Uluwatu Resort & Spa to showcase his signature dishes and Indonesian’s original local cuisine for Abu Dhabi consumers. A native Indonesian, Chef Wisnu was born and grew up in Bali, Indonesia. A wide range of ingredients has been part of his life since childhood and along with 8 years’ culinary experience, Chef Wisnu will feature the famous Ayam Balado, Bebek Betutu and Nasi Goreng Kampung, among others. The diners can expect a sumptuous spread of Indonesian cuisine. Appointed as The Best Kitchen Manager on FHT Salon Culinary Challenge in 2018, Chef Wisnu travels around in his spare time, searching for traditional and unique local delights to give him more cooking inspiration. He is inspired by his family, whips up dishes based on time-honored recipes and experience handed down from previous generations of chefs. Chef Wisnu also cleverly and innovatively integrates ingredients he has seen or tasted previously in his cooking. He built his signature cooking style by incorporating modern elements with classic ones in terms of cooking techniques and food presentation. “Indonesian food is based at its heart around the bounty of fresh and flavorful food to be found and grown in Indonesia,” said Chef Wisnu. He is truly passionate about his cuisine and, for this reason, will bring with him ingredients from his native homeland to ensure that the cuisine served is authentic. “The key to preparing authentic Indonesian cuisine is using fresh ingredients that are cultivated on highland soil in its native region. I will prepare all dishes in the same manner as we do back home, so you can enjoy the texture, presentation and taste as if you’re in Indonesia with me.”
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I successfully completed a degree in Culinary Arts at the “Monterrey Institute of Culinary Arts” in Monterrey, Mexico. My experience as a chef extends beyond my home country, having lived and worked in Qatar for eight years, from 2010 to 2018, at “Isla Mexican Kitchen”, previously known as “Pampano” a Fine Dining restaurant. These are restaurants owned by internationally renowned Chef Richard Sandoval, in association with Hospitality Development Company. In my position as a Head Chef, I was responsible for a team conformed of one Sous Chef, two Demi Chef de Partie and eight Commis. Some of my responsibilities included managing the orders of equipment and ingredients according to the restaurant’s needs, stock control, standardize recipes, train new staff, supervise the overall quality of the food, budget control, ensure that all staff followed the HACCP standards and procedures, approve the quality and presentation of dishes before they reach the costumers, and create menus for special events and holidays. After my memorable eight years in Qatar, my family and I decided to move back to Mexico, where I’m currently residing. Upon my return, I briefly held a position as a Head Chef at Varietal, a restaurant focusing on international cuisine as well as international and local wines. In an adventurous and ambitious pursuit, I abandoned this position to open my own Taco Stand, which I still successfully operate to this day. I believe that my experience and commitment to Culinary Arts could be an elemental asset for your company, as well as a great professional development opportunity for me.
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Eber was born and raised in Peru in the western portion of the continent of South America where the land inspired him to become a chef. Learning to cook in his mother’s kitchen, Eber reflects the utmost respect for ingredients in his traditional dishes. Eber has opened Toro Toro Restaurant last 2017 at Jumeirah at Etihad Towers where he held the same role of Chef de Cuisine, and will be continuing to oversee of the same. He has also been part of the pre opening team of Toro Toro Restaurant at the Grosvenor House Luxury Collection, Dubai in 2011. He has been in Culinary Industry for more than 12 years and much of the formative years of his culinary were spent working in various restaurants in South America and UAE. Chef Eber Villalobos currently oversees the Latin American restaurant in Jumeirah at Etihad Towers, Vakava.
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Chef Simone began his culinary journey at an early age of 17, working as a commis chef from his hometown, Napoli, Italy and taking his diploma in Culinary Arts at the same time. After graduation, he began his professional career in 2003 and continued till 2005 in various restaurants from his hometown. Much of the formative years of his culinary were spent working in various restaurants from the three countries in the Caribbean. His progression continued at Mario’s Italian Restaurant at the Sandals Grande, a 5-star luxury resort located at the Antigua and Barbuda as Sous Chef, then to the sister property of Sandals Grande in Jamaica, followed by the Grand Bahia Principe Hotel and Resort in Jamaica where he held the role of Chef De Cuisine and overtaken two restaurants at the same time which is the Dolce Vita Restaurant and Garden Grill Restaurant. In 2013 he moved to the Bahamas at the highly acclaimed Atlantis Paradise Island Resort for 3 years, then back to the Sandals Grande from 2016 to 2018. Chef Simone De Vivo currently oversees the Italian restaurant in Jumeirah at Etihad Towers, BICE. He is always looking for ways to innovative, improve and delivers such high standards.
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Born in Alba Italy, Chef Danilo Valla started his career at just 16 years old working in the kitchens of some of the most famous hotels in Italy under the supervision of Chef Marco Pedretti. After 4 years learning from one of the best teachers, Dani started gaining an interest in the Michelin Star Guide. He moved back home and worked at 1 Michelin Star, Ristorante Antine in Barbaresco and then he moved in 2010 to 1 Star Michelin restaurant Villa d’Amelia, under Chef Damiano Nigro. After a year, Dani moved to Ristorante di Erbusco in the Albereta Hotel, located a short distance away from Milan to work under Gualtiero Marchesi, the most famous Italian Chef in history. Considered to be the founder of modern Italian cuisine, it is here where Chef Dani’s vision of global cuisine took root and flourished. 3 years into working under one of Italy’s most loved chefs, Dani decided to make the move to Cavenago di Brianza in the Devero Hotel to work under 2 Michelin Star Chef, Enrico Bartolini where his craft was further developed. Working with Enrico was a great experience for Chef Dani. This experience helped refined his skills and talent and he was personally selected by Enrico to open Roberto’s restaurant in Abu Dhabi and assist Executive Chef Francesco Guarracino with the new restaurant. After 3 years of collaboration with Chef Francesco, Chef Danilo is now head chef of Roberto’s Abu Dhabi at just 30 years old.
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Corporate Asian Chef Buddha-Bar Worldwide. Born and raised in Taormina, Sicily in Italy, Massimo Bucca grew up in the balmy Mediterranean island and its distinct cuisine that’s steeped in history. With the opening of Si Ristorante Italiano & Bar, Massimo invigorates the city’s dining scene with the first Italian restaurant on the island. He started his career in Sicily, where the culinary tradition was drawn on dishes from the ancient Greeks, Arabs and Normans. For five years Massimo took inspiration in these many culinary influences and Sicily’s timeless recipes; from the famous seafood risotto Arancini to the Cassata, usually served during any kind of celebration, to create tasty and traditional dishes across the Island. Massimo brought his practice and Sicilian influence to the UAE ten years ago and became chef in various international hotels in the region. He oversaw the different restaurants and was in charge of the menu creation as well as bringing authentic Italian experiences to the guests. The Italian Chef will lead his team to deliver the best of Italian cuisine and style at Si Ristorante Italiano & Bar with authentic dishes and a contemporary design. His responsibilities include regular kitchen training, enforcing all food safety policies, creating and implementing menus for the new outlet along with a continuous demonstration of culinary techniques to ensure perfect preparation, presentation and quality of the dishes. Si Ristorante Italiano & Bar offers Italian delicacies made from fresh seasonal ingredients, cooked in the open kitchens and served with panache and in a relaxed ambiance.
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Born and raised in Beaufort, in East Malaysia, Walter Dee, took his first steps towards his culinary career after graduating from high-school and starting his studies at Asian Tourism Institutions College, where he undertook a degree in Professional Culinary Art. Walter started his first job as a cook in Shangri-La Rasa Sayang Resort & Spa in Malaysia, where he gained a strong foundation of knowledge in hospitality. His exceptional abilities led to his transfer to the Penang branch seven months later, where he worked as a chef for an additional two years, while obtaining a Certificate in Hospitality and Tourism from the Hospitality Engagement Learning Program in Malaysia. Following his dream of becoming one of the best in the culinary field, Walter moved to the Middle East in 2008 where he worked in a semi fine dining restaurant in Atlantis The Palm, Dubai as Chef De Partie. During his time there, he assisted senior staff in daily operations and also supervised the coordination and flow of the kitchen. As a result of his resilience and hard work, he was nominated for the title of supervisor of the month. He took a brief break from the Middle East for two years where he worked as a Sous Chef in a five star resort in One&Only Reethi Rah Maldives, giving him the chance to develop his skills as he successfully monitored the daily operations, provided support to fellow chefs and ensured effective operations for positive customer experience. He was nominated for the title of manager of the month. Walter has attained numerous management and culinary skills, through his experience working in various restaurants, hotels and resorts. After his move back to UAE in 2013, Walter worked his step down the ranks, from his position as a Junior Sous chef at Hilton Dubai The Walk, and move to Burj Al Arab Dubai as a Sous Chef in Al Muntaha Restaurant to a Senior Sous Chef in a Great Britain Restaurant Dukes Hotel, Dubai. In these roles, he showcased his culinary, management and client relation skills, by managing kitchen operations, supervising culinary activities and ensuring quality of ingredients amongst many other responsibilities. In January 2018, the talented Chef joined the Saadiyat Rotana Resort & Villas, Abu Dhabi as a Specialty Outlet Chef in Turltle Bay Bar & Grill and with his vast experience and expertise; he showcased his professional and personal culinary skillset by producing an exclusive menu with exceptional quality of ingredients used in the kitchen. His main responsibility will be looking after the daily operations at Turtle Bay Bar & Grill and ensuring the effortless operation with highest quality of service. Turltle Bay Bar & Grill, a stunning two-storey venue, is serving the finest grills from the land and sea, al fresco. In September, the open air rooftop lounge will open for the winter season, set to become the island’s hottest sunset spot, with live DJ sounds and exceptional views.
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Chef Ando’s distinguished career extends almost four decades and has seen him as head of leading Japanese restaurants throughout Asia including Tokyo, Kuala Lumpur, Hongkong, Beijing and Seoul. He began his career in the UAE at the Kempinski Hotel – Mall of the Emirates in 2008 – 2009, Jumeirah Zabeel Saray in 2010 – 2012 and joined Jumeirah at Etihad Towers Team in 2012 for pre opening of the hotel’s authentic Japanese restaurant. Learning to cook in his grandmother’s kitchen, Chef De Cuisine Ando Takashi reflects the utmost respect for ingredients in his traditional Japanese dishes. A master of Japan’s traditional Kaiseki cuisine, specializes in Nimono (simmered dish) cuisine, Fugu (blowfish) as well as creative sushi and sashimi. Chef Ando currently oversees the Japanese restaurant in Jumeirah at Etihad Towers, Tori No Su.
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Nirmal’s career has covered 3 countries, India, UK, UAE. During this time, Nirmal worked with, supervised & managed chefs from around the world. His career started at the age of 19, where he worked as a casual assistant to catering chefs in India. His first official employment was at the magnificent Oberoi Rajvilas Jaipur, Rajasthan India. From there, Nirmal moved to Mumbai to the Taj Lands End & then the hunger to play and learn the fresh ingredients pushed me to travel to the UK, where he scrubbed and polished in some of the greatest Michelin star restaurants the city has to offer. After a few years in London, Nirmal joined Starwood hotels at One O One (UK’s #1 Seafood restaurant) where he worked for another 2 years before moving out to the UAE. Spearheading the Hilton Resort & Spa Ras Al Khaimah as a Sous Chef in charge for 5 specialty restaurants, 2 pool bars & 2 bars (Asian, Brazilian, Italian, pool, sea food specialty). He then joined Le Royal Meridien Abu Dhabi as Executive Sous Chef, where he opened 6 venues after a full refurbishment and concept change. Moving forward, Nirmal became the culinary-in-charge for the whole F&B operation and remained within that role for a further 2 years. During this time was in charge for all menu changes in all the outlets, establishing PJ’s Brunch, laying the foundations for the Fizz Factory Royal brunch in 3 venues together. After this, Nirmal moved to set up and open a successful Aloft Al Ain and quickly became the number 1 dining option in the city. Curated promotions like Eat, Sip, Swim & Repeat, Roof Top Saturday Roast, pop up Steak house (which became so popular that it stayed). Lastly Nirmal joined Marriott Hotel Al Forsan Abu Dhabi in October 2018 as Executive Chef and had a daunting task of setting up & fixing a newly opened hotel. The team, the concepts, the product, the costs, the training and development, the overall welfare of the whole team of 107. Launched quirky promotions like Tokyo to Casablanca, Street Fleet, Weight is Over, Chill & Grill, Curryosity by Splash, New Appaloosa menu, BYOF Brunch concept and lastly a new direction for The Grill.
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Corporate Asian Chef Buddha-Bar Worldwide. Chef Zuzumo was born in Lima from Peruvian father and Japanese mother. For All children born in Peru to fourth generation Japanese emigrants, their parents taught them to cultivate Japanese products on the Peruvian soil. He grew up with this type of food: Nikkei Cuisine, a fusion of Japanese and Peruvian Cuisine. Why Chef Zuzumo? It was given to him by his grandfather, it was used only into his family until he started his first experience in Japanese food, his chef on that time, he did not accept any person who doesn’t have Japanese origins and should have a Japanese name. Passionate about the fine art of Nikkei cuisine, he borrows flavors, products, techniques and disciplines from both cuisines and serves them on the same plate. When we talk about combining two cultures, for example he combines a classic sashimi cut fish with the “Leche con Tigre” from the traditional Peruvian Ceviche Marinade and that makes a “Tiradito”. Another great example are the Yakitoris and Anticuchos in essence they are
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Chef Daniel began his culinary training at an early age of 17, working as a commis chef from his hometown, Devon, United Kingdom. Much of the formative 22 years of his culinary were spent working in various restaurants in UK, Egypt and UAE. He has been with Jumeirah since May 2012, when he joined the Brasserie Angelique culinary team, later with Scott’s team, Ray’s Grill team and also worked as part of the pre-opening team at Pearls by Michael Caines. He has previously been with the Kuwait property from sister hotel, Jumeirah Messilah Beach Hotel and Spa. Chef Daniel Irvine currently oversees the steakhouse restaurant in Jumeirah at Etihad Towers, Ray’s Grill. He ensures to cover all the major meat groups and provide guests with as much variety as possible with high quality standards.
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Oak Room’s young Chef De Cuisine, Samuel Chillau was born in Northern Italy to an Italian father and English mother. At the age of two Samuel’s family relocated to Sardinia where he spent his childhood helping his father on their farm with tasks such as cheese making and butchery. This exposure to organic, wholesome produce sparked Chillau’s food curiosity, so when he moved to London in 2011 he began working in kitchens right away. During a summer in Sardinia in 2013, Samuel staged at the Michelin star restaurant S’apposentu Di Casa Puddu, where he was exposed to gourmet cuisine. This ignited Samuel’s passion for creating exceptional dishes using high quality ingredients. Samuel used his Michelin experience as a stepping stone into London’s culinary world – where he worked in establishments such as Lyle’s of London, Soho House and The Curtain Hotel. In 2019, Samuel was offered the opportunity to move to the UAE to join Oak Room at The Abu Dhabi EDITION, a decision Samuel says was one of the best he ever made: “Oak Room is amazing. I love the idea of exporting modern British food through the concept of a theatrical Steakhouse. Preparing the great variety of meat cuts and executing the excellent weekend roast allows me to use my experience from my years of my cooking in London, whilst also adapting to a new market here in Abu Dhabi.” For the Chef’s Table event, Chef Samuel Chillau will meet and greet his guests and come to the table to explain each course. He will carve the main and finish the dish in front of the guests. It is set to be an incredible evening for both steak connoisseurs and self-professed newbies to the fine-dining scene.
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With more than 20 years’ experience, Chef Marco Arlotti joined the Fairmont Bab Al Bahr team in December 2018 as Chef de Cuisine and is the culinary custodian for the hotel’s Italian restaurant & bar, as well as its fine dining steakhouse. Both restaurant brands are developed by Marco Pierre White, the youngest chef to be awarded three Michelin stars. Hailing from Federico Fellini’s hometown, Rimini, Italy, Marco brings with him an unwavering dedication to consistency, premium ingredients and a genuine passion for Italian heritage. He started his career in his hometown and spent more than 11 years developing his luxury skills under the Four Seasons brand with a stellar international career across Morocco, France, Italy and more. During his tenure in Four Seasons Milan, Marco perfected his culinary knowledge and technique under the mentorship of legendary Chef Sergio Mei. Marco also had the pleasure of working with Michelin Star Joël Robuchon in Paris as chef de partie. Most recently, Marco was part of the pre-opening team of Four Seasons Abu Dhabi.
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Chef Saeed Khattab gained his Business Degree prior to becoming a Professional Chef. A true example of career growth through passion, he started his culinary path as Pastry Chef in Regency Intercontinental Hotel Bahrain. He then moved to Abu Dhabi and joined in the capacity of a Sous Chef in Cedar Lounge Restaurant & Bar where he further developed his skills in menu engineering and created original dishes. His efforts in developing new talents, converting one-time guests to loyal ones and genuine cooking appearances on Abu Dhabi TV earned him the next level position to Chef de Cuisine at Fairmont Bab Al Bahr. He also played a major role in relaunching the restaurant from Cedar Lounge to now known as Maison Beirut. Chef Saeed Khattab is delighted to showcase his signature recipes where classics of the Lebanese cuisine are revisited with a twist. These unique creations will only be seen at Maison Beirut for you to enjoy a dining experience off the beaten track.
اشترك بنشرتنا الأخبارية
