Le Méridien Dubai hires head chef

Marc Mañosa will head the newly opened Bebemos, Le Méridien Dubai Village

Mañosa has more than 10 years’ experience in the food and beverage sector.
Mañosa has more than 10 years’ experience in the food and beverage sector.

Marc Mañosa has joined Le Méridien Dubai Village's newest Spanish tapas bar and restaurant Bebemos as head chef.

With more than 10 years’ experience in the food and beverage sector, Mañosa spent the formative years of his culinary journey working across Barcelona’s restaurants.

Reportedly,  he  has a nuanced understanding of the Barcelona’s vibrant culture, expressing the city’s vibe in his culinary creations.

His understanding of authentic Spanish flavours is evident across the selection at Bebemos, which stays true to Las Tapas culture of Spain, without having to rely on clichés of bullfighting and flamenco to connect with diners in Dubai

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

Newsletter

Reports

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