Liz Nunez is the new head chef at Grand Hyatt Dubai’s steakhouse, Manhattan Grill. Liz Nunez is the new head chef at Grand Hyatt Dubai’s steakhouse, Manhattan Grill.

What attracted you to the role at Grand Hyatt Dubai?

This new role was the challenge I had been looking for in my career. After five years of working with different concepts in Park Hyatt Buenos Aires and Grand Hyatt Doha, I wanted to showcase myself in a different cuisine. This would particularly allow me to incorporate my own style and culture within a hotel with such a good market reputation.

What knowledge do you bring to the role?

Being South American and coming from a country very well-known for steaks, I believe I can bring that additional touch of Argentinian knowledge to the team. Moreover, my experience within Hyatt, across different countries and restaurant concepts, helps me adapt easily to change and do my best to drive the restaurant to further success.

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What have been your career highlights so far?

Well my journey began in a ‘parrilla’ (traditional barbeque restaurant) in the heart of Buenos Aires, Argentina, where I grew from a trainee to a kitchen-in-charge. My passion for gastronomy then led me to study international gastronomy. I joined Palacio Duhau-Park Hyatt Buenos Aires in 2011, which was awarded the top luxury hotel in South America. That was where my career began with luxury brands and working with high quality standards and products. I credit my mentor, Franco Canzano, for shaping my development to where I am now. Being a sous chef in Grand Hyatt Doha in 2013 was another highlight in my career and, of course, standing here today as head chef in charge of Manhattan Grill at Grand Hyatt Dubai.

What would you say you are most looking forward to in your new role?

Being the first female chef in charge of Manhattan Grill; I want to take this opportunity to showcase my experience and creativity to elevate the restaurant to a top American dining name in Dubai.

How do you intend to make the hotel’s F&B operations more profitable?

By working together with our operations manager, Emilie Massat, to create new promotions that will freshen up the restaurant and help the venue cater to meat, cheese and wine lovers.

Any exciting things you can share about what you will be doing at Manhattan Grill?

We are going to introduce ‘Meat Journeys’ every month and take the taste buds of meat-lovers on a journey around the world — without them needing to fly to different destinations. Additionally, we will emphasise our lounge section for cheese and wine lovers to enjoy. They will be welcome to try this new highlight after work or for an early dinner.