Reservation Line: +971 50 437 2869
A homage to the Mediterranean, Italy and the world of cinema, Paradiso Nicole et Pierre extends its welcoming gourmet ambience from the famous Croisette to the shores of Abu Dhabi’s Yas Bay Waterf ront. With Nicole Rubi and Pierre Gagnaire at the helm, the menu will feature dishes inspired by specialities from the Mediterranean, Nice and Italy. These two chefs delight in using and reinventing local flavours in fresh and light gourmet dishes which focus fully on seasonal products and showcase some of the Mediterranean’s most legendary recipes.
Reservation Line: +971 (0)2 498 8088
Sontaya represents the perfect escape in Saadiyat Island for a relaxing lunch or romantic dinner with its exclusive warm design and outdoor dining opportunities. Located only 15 min f rom the bustling city life, it invites you to experience the flavorsome South East Asian cuisine and the mesmerizing sunset views over the Arabian Gulf. Featuring an enchanting ambience and flavorsome fare, the pavilions and terraces overlooking the shimmering pools, exude romance by night, while a selection of creative signature cocktails complement the restaurant’s unique ambiance.
Reservation Line: +971 50 601 1195
Imagined by the internationally-revered creators of Buddha-Bar, Bushra offers a generous Modern Middle Eastern menu created by the award-winning Chef Greg Malouf. A showstopper kitchen that features a decorative metallic counter & ambient lighting, ensuring that the culinary experience subtly fits within the restaurant space in an open style. A charcoal grill crackles on display, whilst the aroma of freshly baked Arabic bread penetrates the space.
Reservation Line: +971 (0)2 401 5900
Having opened in 2013, Zuma Abu Dhabi offers guests a unique experience from the moment you approach. At the exclusive entrance to the venue from Sowwah Square you are transported in a private glass elevator, which seamlessly exhibits the view of the main dining room & bar area that overlooks the waterfront. As the 7th opening of the international, contemporary Japanese brand, Zuma Abu Dhabi has become the ‘place to be’ in the city with nightly resident DJs, a dynamic bar space and award-winning food.
Reservation Line: +971 (0)2 694 4553
Catch at St. Regis overflows an ambiance of elegance and ref inement, filled with natural daylight in an open and inviting space overlooking the Arabian Gulf. The culinary team under Chef ’s Remon guidance have tirelessly curated a seductive menu, presenting contemporary and occidental flavors and tastes to attract all tastemakers and lovers of seafood world. The variety of the menu extends from west to east, indulging everyone into a unique collection of creative sushi platters and innovative combinations of flavors and presentations to be shared on a table.
Reservation Line: +971 (0)2 306 7000
COYA Abu Dhabi is an escape to Inca in the heart of the capital, offering guests a journey into the heart of Peruvian culture through food, drink, art and music. With its sumptuous interiors, warm Latin American vibes and waterfront views of the city skyline, COYA is the place to be.
Reservation Line: +971 54 395 4000
Sitting elegantly along the pristine shore and overlooking the turquoise water, our seaside restaurant offers all of our signature specialties, as well as a succulent range of Lebanese mezze and a ref reshing taste of
Reservation Line: +971 (0)2 449 9839
Ruled by royals since its very inception, the region of Punjab is known for food that is quite literally fit for kings. Punjab Grill recreates these riches from the past while adding to them the twist of today. This cuisine has a long-standing tradition, and is famous for very rich, buttery and uniquely flavoured dishes. Opened first store in India in 2002, Punjab Grill has by now become one of the most critically acclaimed fine dining restaurants around the world – Abu Dhabi, Singapore, Bangkok, Washington D.C. and recently opened outpost in Dubai. The restaurant offers an impressive spread of progressive and classic North Indian/Punjabi fare as well as a selection of unique signature beverages including exclusive Indian-crafted spirits & wines.
Reservation Line: +971 (0)2 205 4200
Known for its links to the worlds of art, f ilm and culture, Fouquet’s new location is set at the heart of the Louvre Abu Dhabi and follows the gastronomic footsteps of the original Fouquet’s which opened on the Champs-Elysees in 1899. Classic, ref ined and bold, Fouquet’s serves up an imaginative French-inspired menu, designed by Michelin-starred chef Pierre Gagnaire. Studded with a selection of time-honoured French brasserie dishes, and modern classics, which have received the characteristic Pierre Gagnaire twist – it’s a contemporary and relaxed take on haute dining.
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.
Location: Galleria Mall, Al Maryah Island
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.
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. Chef Gaurav’s Chef’s Table menu draws on inspiration from Rangoli, an art form originating in the Indian subcontinent in which different patterns are crafted across the ground using quarts powder materials. The specially curated menu represents warmth and quality through the unique Indian tastes it presents.
Reservation Line: 02 690 7999
Location: Emirates Palace
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.
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. Chef Lee’s inspiration in creating this menu for Art On A Plate is the art of ‘Taiji’ the Chinese philosophy of balance and moderation. Through this, the menu is the perfect balance is of sensual Cantonese flavours & artistic tastes.
Commences 16th Nov – 15th Dec
Reservation Line: 02 690 7739
Location: 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.
Situated in an idyllic location along the corniche, Villa Toscana presents the simplicity of the Italian cuisine, something which is central to the Tuscan region in particular. Bridging the gap between art and food, Chef Rosario has merged two of Italy’s greatest exports with his uniquely crafted menu inspired by Leonardo Da Vinci’s paintings.
Reservation Line: 02 694 4553
Location: The St. Regis, Nation Towers, Corniche
Having trained at Professional Institute Hotelier ‘Paolo Borsellino’, Rosario Martorana achieved a Culinary
diploma in ‘Technician of catering services’.
He started his career in 1997 as Commis de cuisine at Hotel “Conchiglia D’Oro” Palermo Italy. In October 2015
he left Italy to pursue a career in Germany and joined Italian Restaurant “Di Gennaro” in Stuttgart Germany.
Here, Chef worked his way up the culinary ladder and progressed to Assistant Executive Chef.
Now the Head Chef at The St. Regis Abu Dhabi he is at the helm at one of the Capital’s most acclaimed Italian
restaurants, Villa Toscana.
Combining modern Greek food of MAZI, with flavourful South East Asian specialties of Sontaya and the infamous Budha Bar Beach, Signature 3 brings an exciting twist to the Chef’s Table series. Located in the St Regis Saadiyat Island Resort with panoramic views over the Arabian Gulf, Signature 3’s unique menu transports their diners across the globe with their Pablo Picasso inspired offerings.
Reservation Line: 02 498 8888
Location: The St, Regis, Saadiyat Island
Chef de Cuisine, Jatin Mehra, who has created the appetizers, has more than 14 years experiece in
luxury hospitality industry. Since 2018 Jatin has been apart of the team at The St Regis Saadiyat Island
Resort where he sparkles as a brilliant professional.
The creative man behind the main courses is Rabbi Tayag. He began his career in 2005 in the Philipines,
since then he’s gained valuable international working experiences in world renowed restaurants, such as
MAZe by Gordon Ramsay. In 2019, Rabbie began working at The St Regis Saadiayt Island as Sous Chef, it
wasn’t long before his efforts were recognised and was awarded with a promotion to Chef De Cuisine in
Last, but not least: Chef Hamzh Al Durdangi has put together delicious variations of desserts. He started
working in 2005 in Jordan as Commis Chef Pastry, he moved to the UAE in 2010 and widened his
expertise in India in 2019. Hamzh joined the venue in 2019 and recently received a promotio to Multi
Property Executive Pastry Chef.
Savouring the Italian way, Verso combines traditional tastes with a modern twist through its exciting menu. For this Abu Dhabi Culinary Season initiative, Chef Marco was inspired by the infamous Antonio Vivaldi, and his ‘Four Seasons’ – a set of short Baroque violin concertos.
Reservation Line: 02 510 1234
Location: Grand Hyatt, West Corniche
Chef Marco started his culinary journey with Hyatt in 2014 where he first join the Hyatt Regency Da Nang in Vietnam moving forward as Chef de Cuisine, He joined The Grand Hyatt Shenzhen in China and gained more experience in United Arab Emirates since 2018 in The Grand Hyatt in Abu Dhabi.
Marco has always been a whole-hearted believer that food brings ultimate joy to anyone and is always an excuse for a great get together at the table. Originally, from Lombardia region in north Italy, Chef Marco gained international experience with exceptional flavors and charmed acquired over the years working from Vietnam, China, and the UAE.
Set amongst a vibrant venue with an inviting open kitchen, Li Jang features classic contemporary Chinese cuisine as well as South East Asian. Chef Tran has drawn inspiration from Japanese watercolour techniques for his uniquely crafted menu. The bold stroke of watercolour and flavours of the menu offerings highlights the vivid connection between food and art.
Reservation Line: 02 818 8282
Location: The Ritz Carlton, Grand Canal
With more than twenty years’ experience, Chef Tran Thanh Chung joined The Ritz-Carlton Abu Dhabi, Grand
Canal in 2016 as Chef de Cuisine. He started his career in Ha-Noi in Vietnam, his home country, and spent 10
years developing his luxury skills with well-known hotels in the UAE and continuously improved his performance.
Throughout the years, Chef Tran Thanh Chung became a master in Asian cuisine and his unique approach to
traditional flavours reflects the utmost respect for ingredients in his dishes. Chef Chung has great experience in creating new menu concepts and his contribution helped to win many awards including Best Southeast Asian restaurant for Li Jiang.
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. Chef He Jia Bio draws on the lengendary Manchu-Han Imperial for his hand-crafted Chef’s Table menu. Manchu-Han Imperial was one of the grandest meals even documented in Chinese culinary history aims to bring that same momentum to the brand’s collaboration with Abu Dhabi Culinary Season.
Reservation Line: 02 509 8555
Location: Shangri-La, Qaryat Al Beri
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.
A traditional Italian dining venue with an indoor setting during summer and an open-air terrace on cold season.
Reservation Line: 02 811 4444
Location: Jumeirah Saadiyat Island Resort
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.
Bentley Kitchen presents its own take on European fusion cuisine, from classic French influences and inspiration from around the world. Perfectly located on Al Maryah island, the restaurant is part of The Galleria mall’s Dining Collection and offers a relaxed yet funky atmosphere.
From leisurely lunches and post work happy hour, to a romantic evening and celebrations with friends, there’s always a reason to visit Bentley Kitchen. Bentley has a personality that evolves in step with the ambience of its guests, an atmosphere which is a magical ingredient of its many attractions.
Reservation Line: 02 626 2131
Location: The Galleria Al Maryah Island
Praba Manickam is the Group Executive Chef for Food Fund International (FFI), an eclectic group of restaurant brands across the globe. Praba graduated in 2007 with a Master’s degree in Business Administration, all whilst gaining experience as a Commis Chef across Hotels in India.
His first role in the Middle East saw him progress through the kitchen hierarchy of the Meat Co., and today is responsible for overseeing 11 brands, 21 restaurants, and a team of 350 chefs across the Middle East, South Africa and Europe, handling product sourcing for the group, dealing with suppliers to ensure restaurants are able to meet the demands and bringing quality products to all of his restaurants.
An exquisite Indian cuisine peppered with global influences. Namak celebrates the flavours south Asia paired with bold plating, unique combinations and cooking techniques from around the world.
Reservation Line: 02 698 8137
Location: Dusit Thani Abu Dhabi
Born and raised in Delhi, Chef Ankit’s childhood days were spent while admiring his mother’s cooking which fascinated him in becoming what he is today.
Subsequent to his professional education, he joined the prestigious Taj Management Training Programme (TMTP) which gave him an opportunity to travel across the cities where he indulged in intricacies of traditional European and Indian cuisine as to develop himself into a professional Chef.
Post his stint at Taj Exotica Goa, he returned to Delhi as Sous Chef to launch the award winning restaurant, Masala Library by Jiggs Kalra, and experience the traits of Modern Indian Cuisine. While working for the restaurant, Chef Ankit was fortunate enough to share the screen with Gary Mehigan – 3 hat chef of Australia, to show case Indian cuisine worldwide.
Currently spear heading the operations, reinventing and contemporizing Indian Cuisine of Namak by Kunal Kapur (a celebrated chef and restaurateur) at Dusit Thani, Abu Dhabi. Having gained the experience in multiple cuisines, he masters amalgamating various ingredients keeping the authencity of flavors intact. Chef Ankit specializes in modern day presentation of dishes and Avant garde dining experience that includes menu degustation as well as ala carte offerings.
An award-winning Japanese restaurant in Jumeirah at Etihad Towers, Abu Dhabi, serving expertly crafted kaiseki dishes.
Reservation Line: 02 811 5666
Location: Conrad 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.
Award winning celebrity Chef Marco Pierre White brings his culinary expertise for the first time to Abu Dhabi. Set apart with its dramatic interior design, including a back lit ‘flame’ wall, guests will experience an eclectic combination of innovative grill cuisine and classic English fare, accompanied by an extensive wine selection, all under the close supervision of our Chef de Cuisine.
Reservation Line: 02 654 3238
Location: Fairmont Bab Al Bahr
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.
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.
Reservation Line: 02 813 5550
Location: Rosewood Abu Dhabi
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.
The Fishmarket is one of the capital’s most exciting gastronomic experiences. The success story started in 1989. With the renovation that took place, the new Fishmarket retains the essence and traditions it is famous for; the freshest fish cooked to your preference in a secluded beach location matched with attentive and caring service from the team.
With its unique setting by the sea, its huge central counter displaying fresh seafood on ice plus a vast array of vegetables prepared to your desire. There is no menu, simply select your favourite ingredients from the extensive market display then sit back, relax and enjoy the show while Chef Luthfi and his team will prepare it for you the way you want it.
Reservation Line: 02 666 6888
Location: Intercontinental Abu Dhabi
A well-travelled Chef with more than 16 years of experience in the culinary industry. Currently holding the post of Chef de Cuisine of Fishmarket restaurant at InterContinental Abu Dhabi. Chef Lutfhi partnered to attain a series of awards that range from highly commended Seafood restaurant – Fishmarket in 2019/2018 to winning Pan Asian category for Cho Gao Marina Walk restaurant at the Time Out and What’s On Abu Dhabi Awards in 2019. He was also a Bronze medallist at Food Festival held in 2012.
Chef Lutfhi has vast experience in creating new menu concepts across the restaurants. His contribution helped to rank Cho Gao Marina Walk from the top 100 Restaurants in UAE.
Hoi An is a modern and vibrant restaurant that provides a comfortable setting in which to enjoy both traditional and modern Vietnamese dishes of high quality.
Reservation Line: 02 509 8888
Location: Shangri-La Hotel Qaryat Al Beri
A tenacious and quality focused chef with specialities in Asian and European cuisine to Michelin Star level. Chef Ninh has worked in kitchens across the world from, Intercontinental Hotel Mauritius, The Ritz Carlton Hotel Dubai to his latest position as Asian Chef de Cuisine At Hoi An Restaurant. Located at Shangri-La Hotel Resort And Spa Qaryat Al Beri Abu Dhabi, Hoi An has become one of the most acclaimed Asian restaurants in the city.
An ingenious reinterpretation of the flavors of the subcontinent, with a contemporary twist. A stunning, loft-style setting designed to foster social interaction and culinary discovery.
Reservation Line: 02 672 8888
Location: WTC Mall
Chef Divesh Anand, Head Chef at Tamba restaurant has over 13 years of experience in the culinary industry. After completing his Bachelor’s degree in Culinary Arts from the Indian Institute of Hotel Management, Divesh gained his strong culinary knowledge from Oberoi Hotels and Resorts. He specializes in modern Indian cuisine and international cuisine.
Divesh is well known for his influence on modern Indian cuisine and his unique approach to traditional flavours and ingredients with varied cooking techniques. Divesh combines authentic culinary roots with unique global insight into contemporary hospitality.
Dinner becomes an experience of atmosphere and Mediterranean cuisine, including best Paella, the most significant number of Sangria flavours and signature Rosemary-infused mocktails. A perfect place with elegance, where families, friends and communities can enjoy together the distinct flavours inspired by the seaside dining of the Mediterranean.
Rosemary Restaurant at west Corniche Road in Abu Dhabi is more than just a restaurant to explore.
Reservation Line: 02 205 3000
Location: Bab Al Qasr Abu Dhabi
Chef Yvan is a Swiss national who started his culinary career in 1982 as an apprentice in Switzerland. He is a versatile individual with a positive attitude towards new experiences, hence he aspires to innovate cuisines, identify and coach new chefs to obtain a continuous improvement in performance. He enjoys interactions with guests and is seeking always to create for them an unforgettable culinary journey.
He has worked with well-known hotels such as Hotel Pollux in Zermatt, Hotel Metropole in Interlaken and Hotel Basel Hilton International, all in Switzerland, as well as at the Hilton Kuching – Malaysia, Hilton Ramses – Cairo, Hilton Nairobi, Hilton – Al Ain, Hilton – Abu Dhabi, Waldorf Astoria, Jeddah Hilton, Centara Grand Resort in the Maldives and latterly at the Bab Al Qasr Hotel & Residences. Chef Yvan has 38 years of experience operating at the very highest level in his field and has been an Executive Chef for the past 23 years.
Set in the picturesque Yas Marina, Cipriani Yas Island is built on the concept of simple Italian food made to perfection and was inspired by the story of Giuseppe Cipriani Sr. Appealing to many different tastes, the Venetian and classic Italian dishes use seasonal, premium ingredients and produce, all of which are flown in directly from Italian farms, adding real authenticity to the menu.
Reservation Line: +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.
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.
Reservation Line: +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.
Inspired by the street food movement, the menu showcases modern interpretations of classic Chinese dishes. Nestled where Rosewood Abu Dhabi meets The Galleria, Dai Pai Dong is represented by a smoky Dragon and Phoenix. This authentic Chinese restaurant celebrates honest Cantonese cuisine and is a must-visit in Abu Dhabi’s growing fine dining scene.
Reservation Line: +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.
At COYA Abu Dhabi enjoy Peruvian delicious and authentic food in a wonderful ambiance. The resident DJ will ensure to entertain you throughout the night making it an unforgettable experience. Inspired by the original fusion food of Peru, the restaurant’s cuisine combines influences from Japanese, Chinese and Spanish cultures for an utterly unique taste sensation.
Reservation Line: +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.
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.
Reservation Line: +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.
At Tean, at the Jumeirah At Saadiyat Island Resort, you can immerse yourself in the flavours of the region, and experience real Levantine dining culture, just footsteps away from the limitless sea. Tean prides itself on using the finest ingredients available to elevate traditional Arabic cuisine. Grilled, spiced meats and seafood dishes are cooked the traditional Levantine way. But these authentic dishes are given a modern edge and beautiful presentation.
Reservation Line: +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.
Named for the intricate process of forging a steak-knife blade, The Forge is a signature steakhouse restaurant that serves specialty cuisine paired with the finest beverages in a stylish setting. The Ritz-Carlton Abu Dhabi venue hosts regular events and is a favourite amongst residents.
Reservation Line: + 97128188282
Chef 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.
Aja invites you to experience world-famous traditional Japanese cuisine. With a live Teppanyaki station and sushi bar, live music entertainment, an unforgettable evening of awe-inspiring moments awaits, located within Rixos Premium Saadiyat Island.
Reservation Line: +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.
Experience market freshness and the highest quality ingredients at Market Kitchen, located at le Royal Meridien Abu Dhabi. Chef and his team search the world's top food markets to create dishes inspired by classic cuisine.
Reservation Line: +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.
Stylish and sophisticated interiors serve as the perfect backdrop for mouthwatering, modern-day steakhouse fare. The cool, edgy vibe will immediately put you at ease and add to the pleasure of enjoying your food. Hailed as one of the best restaurants in Abu Dhabi, the extensive steak offerings include choice cuts of beef. Prime slabs of savory steak tease your senses and tickle your taste buds. With a medley of flavors that bursts in your mouth, BOA Steakhouse could easily be the best steakhouse in Abu Dhabi. When you are looking for the choicest steak in Abu Dhabi, look no further. Indulge in the perfect fusion of flavors that only BOA Steakhouse can offer.
Reservation Line: +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.
Sontaya, meaning sunset in Thai, is the seductively beautiful venue at The St. Regis Saadiyat Island Resort that is set amongst a series of floating pavilions that look out to the beach and across the turquoise Arabian Gulf. Featuring enchanting ambience and flavoursome fare, the pavilions and terraces overlooking shimmering pools exude romance by night, while signature beverages complement the restaurant's cheerful energy during the day.
Reservation Line: +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.
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.
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
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.
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.
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.
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!
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
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.
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
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.
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.
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.
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.”
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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