Centro Barsha by Rotana, Dubai welcomes executive chef

Fadi Youssef Salloum has more than 15 years of culinary experience, including with Rotana, Anantara Hotels and Jumeirah Group

Fadi Youssef Salloum
Fadi Youssef Salloum

Fadi Youssef Salloum has joined Centro Barsha by Rotana, Dubai as the new executive chef.

Salloum joined Beach Rotana, Abu Dhabi in 2009 as oriental chef, and later moved to Al Ghurair Rayhaan and Arjaan, Dubai as speciality oriental chef.

Originally from Syria, Salloum began his career as a commis 2 chef at Samira Mies Hotel in Damascus, Syria and worked up the ranks to his previously held position, speciality chef de cuisine at Anantara Dubai The Palm Resort and Spa, Dubai.

Did you like this story?
Click here for more

He has also worked at the Burj Al Arab - Dubai, Sheraton Abu Dhabi Resort and Towers – Abu Dhabi and Madinat Jumeirah, Dubai.

Salloum has more than 15 years of culinary experience and will oversee the kitchen operations for the all-day dining restaurant - c.taste, the 24 hour take-away dining concept- c.deli, hotel bar- c.mondo and the private catering and banquet unit.

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular



Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine