I am currently working with only restaurant in the world based on tv reality show MasterChef the tv experience as restaurant supervisor, I started my career in a catering business and eventually moved to restaurants, I have also worked with Jumeirah in early times of my career you can look me up on linked in with my name for my background experience timeline. I have more than 7 years of experience in Dubai itself and hospitality hasn’t been same over the years and now it has slowly taken a good turn to turning into an entertainment industry.
This is Ali, a local Emirati who participated in the R&D of cocoa beans and chocolate and studied in the most prestigious culinary schools in Belgium, New York, London, UAE, and France. I am a certified chocolate taster & cocoa beans evaluator and source-r and eligible to be part of the International Chocolate Award globally. I have hosted several chocolate tasting sessions in UAE, and the recent one was on 12 April 2022 at Coffee Architecture in
A dynamic, flexible and reliable professional employee with Swiss education background, holding a Master degree in Hotel Management from Swiss Hotel Management School, Switzerland, Montreux, as well as a degree in Masters of Art in International Hotel Management from the University of Derby. WSET Certified, Having international F&B experience which includes Italy, Switzerland, UAE, and Jordan, currently working as Beverage and Bar Manager at The Bridge lifestyle hub in Abu Dhabi where I am creating Organic Beverage Recipes and Food Pairing Strategies.
She is a specialist in the food and agriculture sector. She was graduated from the faculty of agriculture Cairo university, department of reclamation and cultivation desert lands. The graduation project was to produce healthy frozen meat products by using sustainable materials. She attended and obtained certificates in – the F&B innovation lab boot camp related to F&B innovation lab challenge 2020 affiliated with the UAE Food and Beverages business group. – Fundamental concept of bioinformatics. – Basics of DNA, RNA & protein bioinformatics. She was part of the research cell team that prepared the UAE AgriTech report as an intern. She participated in the future food forum 2021 at expo 2020 as a speaker to discuss my experience in the F&B innovation lab and UAE AgriTech report.
In 2006, As European Pizza Champion, making him one of the key figures in the Italian Food Industry. Since then, he has traveled around the world, working on helping restaurants create the most unique signature pizzas in Europe, China, the United States, and currently with Casinetto in the Middle East.
Chef Howard Ko is the Executive Chef at the highly acclaimed Asian restaurant CÉ LA VI Dubai. The dining destination overlooks stunning views of Dubai’s skyline and combines innovative flavors and ingredients to cater to the most discerning palates. With an impressive drinks selection and world-class hospitality, CÉ LA VI is an unforgettable experience for all. Raised in Los Angeles, CA, Howard recognized a deep-rooted love for food and found himself exploring his curiosity in the kitchen throughout his childhood. To pursue his dream of becoming a chef, he moved to New York to train at The Culinary Institute of America, which focuses on culinary, baking, and pastry arts education with renowned alumni including Anthony Bourdain and Grant Achatz.
Helen began her culinary career two years after obtaining a recognized culinary qualification in the UK. During her extensive career, she has worked mainly in the culinary field, including event catering, private dining, professional training, and education. Her first role began as a Commis Chef followed by various chef roles in 4- and 5-star hotel properties and independent restaurants across the UK and Australia while progressing into senior culinary positions. Helen’s career eventually led to a teaching opportunity as a Chef/Lecturer position at the prestigious Butlers Wharf Chef School in London. This role was followed by heading a curriculum department at a further Education Institute at the College of North West London. This teaching and management role covered all aspects of the hospitality sector, including employee teaching quality, student engagement, and departmental financial targets. The education roles provided a new dimension and agility to her profession leading to her current role as Executive Chef / Senior Lecturer at the Emirates Academy of Hospitality Management, Dubai.
Push the massive door to Ergo and the first thing you will see is the kitchen, the smoking, beating heart of the venue. At its helm, a young, discreet Chef: Sebastian Layton. Sebastian was born in Colombia and landed in Dubai like he did in hospitality: a little bit out of luck. Unlike many of his peers, he wasn’t inspired by a brilliant cook of a grandmother. Actually, he hated the food of his childhood, the over-cooked meats and tasteless vegetables. Sebastian’s discovery of good food came much later. After quitting initial studies in Industrial Design, he became a waiter. Because his people skills at that time were not “optimal” (smiles!), he chose to leave the floor, pushed the doors to the kitchen and a whole new path opened before him. It was meant to be. Sebastian trained at the Gato Dumas culinary school of Bogota where he acquired, as is often the tradition, the techniques set by French gastronomy. It took him 9 years to reach the UAE, perfecting his skills at an Asian grill back home, running his own little Caribbean restaurant and opening a swanky Latin American concept in the United States.
Graduating with a Master’s degree in Marketing from the University of Bath & Masters in Gastronomy from University of Gastronomic Sciences, Italy- Preet has extensively worked in the hospitality industry in various departments right from marketing to pre-opening and launches of restaurants, analysis, menu planning, and branding to operations. Preet founded Gourmet Tales Co- which is an exclusive food curation company with a network of over 400 F&B brands & Homegrown concepts across India, Europe, and the Middle east. Preet creatively curate’s food courts in events and festivals, malls, airports, and corporates and also provides F&B consultancy to the brands in both India & the middle east. She is also an International food tourism consultant & food taster and travels a lot for food and learning about different concepts, food products & markets around the world.
Born and brought up in Delhi, India, in a household where every meal was full of surprises, infused with her mother´s love, got Trisha intertwined with her love for food. Her experience includes ‘The Leela Palace’, New Delhi, India, St. Regis, W, Westin, The Bvlgari Resort and recently Executive Pastry Chef at 25hours Hotel and Tandoor Tina´s Creative Culinary director. Recognized by Caterer Middle East as 30 best chefs under 30 consecutively twice in a row, featured one of 58 Top Indian chefs around the world by WG Magazines, and Caterer Middle East high commended Pastry Chef of the Year 2022.
Terence Mcilroy, 43 years old, is from Northern Ireland UK. I have been a chef since I was 13 years old, and I have always stayed at the senior management level of every company I have been employed with. Throughout the last 30 years in the hospitality industry, I have gained incredible experience and knowledge with my passion for the very best ingredients, whilst constantly creating innovative recipes and menus.
Starting his career in 2001, Chef Josephs oldest memory of food dates to his childhood days when he would go ingredient shopping. He is head at Sheraton Dubai Creek Hotel and Towers- Keeping a balance is the biggest challenge in today’s industry. Quality does not always come at a cost, but when in the food and beverage industry, ensuring guests are served the best leaves no place for compromise. With a growing and competitive market, costs are bound to increase while on the other hand, consumers become price sensitive according to Chef Joseph Yohannan. “The biggest challenge being a Chef today has to be getting the right quality ingredients at the desired cost. “Guests are becoming more and more price sensitive and hikes in ingredients costs are not helping the cause,” he says.
Chef Tamer Qeblawi comes from a background in Food. He started his training at the Hilton Culinary School, to then work for the Hilton development team and successfully be part of several hotel openings. His career later took him to Cornwall where he worked for Michelin star chef Rick Stein for 6 years. Currently consulting on new concept development within the F&B industry in the UAE and abroad. Some of the projects developed by Chef Tamer are; Society Cafe, Massina, Gossip, Eat Artisanal Bakery, Aprons and Hammers, Mezza House, and The Host.
I am 24 years old, from Mumbai, India. I’ve been a chef from the age of 15 I started my own food delivery service when I was in college. Trained with one of the most renowned hospitality brands The Oberoi. Then moved to Dubai & worked for the Emirates flight catering in menu planning & presentation. Currently working with The Meat co.
Astro-naut hospitality is happy to announce The Trove Restaurant which will be the newest and most particular concept in Dubai Mall, Dubai. The menu designed by their brand Chef Dogukan Duguncu who always had a passion to cook and food from his childhood and learned the first techniques from his grandmother and mother. First experience was on a Spanish/Greek Concept Restaurant in Istanbul. After on he started to work in the opening team of La Petite Maison Istanbul and Le Cordon Bleu Istanbul as an Operation Chef. In 2018 he joined AMAN luxury resort in Marrakech (Morocco) as a Chef de Cuisine for a total of 2 years. Also Chef Dogukan was in charge of the kitchen operation as an Executive Sous Chef at “Nammos Dubai Restaurant” with a brigade of over 70 chefs “restaurant of the year 2021” from what’s on DUBAI.
Presently working at Hell’s kitchen Dubai as a Chef de Cuisine since pre-opening 2018. I have more than 16 years of professional cooking experience, in five-star hotel restaurants (Caesars palace, Sheraton grand Dubai, Movenpick JBR, Jumeirah Emirate tower and Fairmont Dubai in UAE). Firm foundation in modern European cuisine, steak house, New York style brasserie, traditional Asian and Indian cuisine. Solid background in fine dining cuisine, mastering both classic and contemporary cooking techniques. Currently working for a Michelin-star chef’s restaurant providing the highest and finest quality of work.
My love and passion for hospitality and F&B started exceedingly early, giving me the opportunity to experience various set ups and places. Passing from Mykonos, Abu Dhabi, Burj al Arab and other rich in images and experiences places, I have reached my destination as General Manager of Ammos Greek Restaurant.
Chef Maria Gallegos Carranza brings over 10 years of culinary experience to the vibrant Trader Vic’s restaurant at Hilton Dubai Jumeirah. A graduate of Universidad del Valle de Mexico, Maria holds a bachelor’s degree in Restaurant Management. Maria ventured overseas to the United Arab Emirates in 2015. Since then, Maria’s career has seen her working across a number of leading establishments in the United Arab Emirates, such as Maya, Modern Mexican Kitchen, and Asia de Cuba in Abu Dhabi. Now, she’s at the helm of Trader Vic’s Hilton Dubai Jumeirah’s kitchen operations for one full year, heading a team of 14 chefs and kitchen team members who assist her from daily dinner operations to the busy operations of Tiki Hula Hula Saturday Brunch.
Spending time in Dubai under the attentive care of the UK’s, and perhaps the world’s, best chefs Aikens and Atherton, Matthijs has an unparalleled understanding of local ingredients and the varying palates of the Dubai and the UAE market. Joining award-winning Mediterranean restaurant BOCA in February 2018 he kept all the original elements that guests know and love while using his expertise and creativity to take its sustainability drive and menu quality and execution further.
Chef Prashant’s foray into the culinary world began by exploring flavors in the kitchens of Mumbai and Goa that eventually led him into working at some of the top and prestigious restaurants in cities like Bangkok, Geneva, and Dubai. His passion for Indian cooking and constant pursuit for discovering its diversity has given him opportunities to be a part of some of the best kitchens in the world including GAGGAN in Bangkok which was named ASIA’s No1 and No10 in World’s 50 Best restaurants from 2015-2018.
As a driven and passionate culinary enthusiast, I strive to produce an excellent quality of food that bursts with flavor and delights in presentation. I work with the philosophy of simplicity based on natural ingredients executed with elegance to produce a classical but modern style cuisine. With a proven track record for going the extra mile and experience of working in varied establishments, I feel that my skills and capabilities are easily applicable to the advertised role. I am a confident and loyal person who leads by example to demonstrate an exceedingly strong work ethic and the ability to multi-task whilst working under extreme pressure.
Marketing and E-commerce Manager at Taste of Spain LLC Dubai, overseeing innovations, corporate and marketing communications. He leads the digital transformation through the implementation of marketing strategy, streamlining approaches for B2B brands, and customizes the needs for B2C through the marketplace for the group. Harshith has accumulated 9 years of retail marketing and digital transformation experience in managing FMCG/F&B brands in UAE, Oman & India, helping to build brands through extensive digital, communication, and marketing initiatives.
Peruvian chef specialized in Nikkei, Japanese, Asian and Peruvian Cuisine. I started my career at a very young age and I had the opportunity to work in recognized and fine dining restaurants in multiple countries like Peru, Brazil, EEUU, and the Middle East. These experiences were decisive for my training as a chef. My work is my passion and I consider that one of my main virtues is discipline but what makes me stand out is my creativity. For me, the only way to exploit my full potential as a chef is through innovation, hard work, and blending of flavors and techniques. I had the honor of leading the kitchen in award-winning Clay Bahrain and now Clay Dubai is my recent project, so we are ready to take Nikkei Cuisine to the next level.
Hailing from Veracruz, Mexico. Chef de Cuisine takes care of the culinary operations of Jumeirah Zabeel House, The Greens. Graduated from the Culinary Institute of Veracruz, holding a bachelor’s degree in culinary arts. After working in Madrid, Spain for a few years and Arizona, USA, Chef Jose arrived in the UAE in 2015 for the Al Habtoor city pre-opening team, from there his journey have taken him to work and different companies such as Four Seasons, Marriott, Oberoi Hotels and currently Jumeirah Hotels. With nearly 15 years in culinary, He has led 5 successful restaurant openings in Dubai and around the globe, managed culinary teams of 20+ chefs. Private Chef in Gulfood Manufacturing in 2017, 2018 & 2019 in the Chilean and Peruvian pavilions.
Rising to new challenges is what I do best; my hard work and dedication had let me work in different countries such as Mexico, Ireland, the United States of America, Puerto Rico, St. Thomas U.S. Virgin Islands, Dubai, and now here in Singapore. Constantly learning and adding new techniques to my culinary repertoire. As a Chef, I pride myself on understanding my principal and their preference. I love creating new dishes and offering a wide variety of culinary styles. I believe in creating the right mix of entertainment, food, atmosphere, service, and location to achieve my principal’s desired effect.
15 years experience in culinary art, starting off in 3 Rosette Alderley Edge hotel in Manchester serving the likes of Sir Alex Ferguson and Premier League Football players. Guided by Chef Warrick Dodds at the Restaurant bar grill is where I truly grew and learned every section of the kitchen. I moved on to Living Ventures and Artisan a 320-cover restaurant in Central Manchester managing a team of 25, After having our first child I ventured into Catering, Working at Holloyoaks a UK Drama series, and launching my own catering company along with a 40-cover restaurant in the North west of England. Now the Executive Chef of Restaurants and concepts of Majid Al Futtaim I have Vastly expanded my Knowledge using my experience and creativity to successfully open multiple restaurants and brands across the region, Being Nominated for Chef of the year twice and winning Healthy Restaurant in 2018.
Bulgari Food And beverage crew for Italian Pavillion, Dubai Expo 2020.
Master’s Degree – University of Gastronomic sciences: Food Innovation and Management. Project Management and Marketing applied to both small and big industries and restaurants. Advanced communication courses on Wine and Food. Bachelor’s Degree- Alma Mater Studiorum Bologna- Anthropology Of food: Holistic knowledge of the historical, cultural, and anthropological roots of food; preservation and enhancement of material and immaterial heritage.
Currently working as a Head chef at Gourmet Catering-Dubai Police Headquarters. I am Classically trained at the IHM Goa (B.sc in Hospitality& Hotel Administration), I worked at Table 9 a European restaurant as Commi following this experience now. Had an experience in Cuban, Arabic, Continental, Japanese, Indian, French, Italian, Cantonese (Asian), and British as Chef in Caesars Palace Bluewaters Dubai and Saddiyaat Rotana Abu Dhabi, worked as Jr sous and Sous Chef for the Royal Family and hosting VIP Parties, conferences and intimate gathering. Throughout my career, I have had the pleasure of experiencing many genres of food service, such as business dining, high-end hotels, wellness retreat spas, independent living, porch clients, and the education market. All of this has taught me the importance of food safety, providing the best service to the industry.
Industry professional, who believes F&B is a lifestyle and not just an industry we work for. Having recently worked for Expo 2020 Dubai F&B Commercial and Operations Department, I’ve had the opportunity to liaise with a number of incredible brands from local gems to international brands and Michelin Start chefs doing cook-offs. This has resulted in wanting to thrive with a more entrepreneur-curious mind, continuing to create, build and support Home Grown concepts, sourcing more sustainable food products and or ingredients, as well as, packaging materials to complete customer experience.