Executive Chef Power List 2022: 50 of the most influential chefs in the region’s hotels

Adil Shaikh
Executive chef, Sheraton Oman Hotel

Passionate about his profession, Adil Shaikh is constantly on the lookout for new ideas, and innovative ways to increase hotel revenue. Looking after all of the dining outlets at Sheraton Oman Hotel, Shaikh is described as an impressive leader full of creative ideas. He recently launched the Asado Gourmet Brunch as well as engaging theme nights, including seafood night, Asado gaucho night, Omani sabla night and more. In June 2022 the chef signed an agreement with the Oman Food Bank to distribute surplus food among the needy and reduce waste. Achyutananda Das, his pastry chef, said: “Under chef Adil’s leadership I’ve learned to smash my goals. He encourages us all and gives us the confidence boost we need. He is a great leader.”

Anuraj Nair
Executive chef, Crowne Plaza Muscat

A highly skilled professional and passionate executive chef with over 25 years of experience in hospitality Anuraj Nais is described as a chef that’s been turning heads across the hotel and local community for his successful and creative innovations in culinary offerings. While his F&B department was short on staff, he ensured smooth operations and a very efficient recovery of the department’s overall performance. Hotel general manager Herve Corvest said: “ He is a man of his word, an excellent communicator and a professional with very good sense of diplomacy. Over the past year, chef Anuraj focused on impacting business direction and performances through effective leadership strategy. His tactical decision making, inspirational leadership and a forward-thinking approach help him to create innovative culinary offerings supporting the F&B revenues growth.”

Bilal Saleh
Executive chef, DoubleTree by Hilton Sharjah Waterfront

Chef Bilal Saleh joined DoubleTree by Hilton Sharjah Waterfront one year ago – three months before the hotel opening. From concept development, menu creation and department creation, he led the culinary team through the intensive three months of pre-opening of the hotel and the successful nine months of opening. Saleh is well-respected chef and known for developing his staff members. Over the past year, his department saw four internal promotions reflecting Saleh’s commitment to growth.

Burges Chinoy
Executive chef, Al Bandar Rotana Hotel Dubai

For the last 12 years Burges Chinoy has spent his career with the UAE’s Rotana hotel group. Described as a versatile chef with pre-opening as well as operational experience, he excels in F&B operations, cost control, organisation, food hygiene training, payroll control, and employee relations. His experience includes extensive tenures in India, Africa, Middle East and exposure in Malaysia.

Carmine Pecoraro
Carmine Pecoraro, Executive chef, Conrad Abu Dhabi Etihad Towers

Accustomed to serving Hollywood celebrities and international royalty, Italian-South-African chef Carmine Pecoraro has worked at numerous award-winning restaurants and iconic hotels. His 20 years of experience in F&B spans prestigious venues from the Middle East to the UK.

Pecoraro perfected his skills at some of the world’s finest venues, including Burj Al Arab, the iconic Arabian resort at Dubai’s Madinat Jumeirah, JW Marriott Marquis Hotel Dubai and Emirates Palace in Abu Dhabi. He was also part of the pre-opening team of the upcoming Royal Atlantis Resort & Residences.

He held leading positions at the Michelin-starred Waldo’s Restaurant in Berkshire, UK, and the prestigious Michelin-starred Number One Restaurant in Scotland’s famous Balmoral Hotel.

No stranger to hard work, Pecoraro started from the bottom and worked his way up. He spent the first six months of his career solely peeling 200 kilos of potatoes and understands the importance of working for your success.

Since joining the team a year ago, he has helped the property secure multiple awards including two prestigious Gault&Millau UAE awards.

He also successfully led the groundbreaking FreshOnTable campaign, which saw him partner with 50 local farms to champion locally made and grown vegetables, poultry, and seafood. Thanks to the success of this initiative, it will now be rolled out across all Hilton properties.

He has made significant steps to improve the diversity of the hotel’s kitchens by hiring and training a number of women. Moreover, Pecoraro manages 120 chefs and 13 outlets that operate seven days a week. He is described as an influential and highly organised member of the Conrad family who is involved with hiring people for even the most senior positions.

He has proved his ability to stay calm under pressure and successfully manage busy restaurants. Jean-Yong Pittion, Conrad Abu Dhabi Etihad Towers’ director of F&B had this to say about the executive chef: “Carmine is sharp, focused, hugely inspiring and a great colleague. Every day he works tirelessly from 8am to around 10pm, and he never complains or loses his positive attitude. Able to switch quickly between Italian, Latin American, British, and Japanese cuisine, he is versatile and multi-talented. At the Rosewater all-day dining restaurant, he oversees the team as they make all their bread and pastries. Passionate about sustainability, I admire that he strives to use seasonal ingredients and reduce waste wherever possible.”

A natural-born leader, Pecoraro keeps his staff engaged by coming up with fun challenges and consistently encourages them to improve their skills by undergoing training across different restaurants.

Personable and charming, he makes a point of knowing all his regular guests on a first-name basis, and he prioritises having a close relationship with each person on his team and supporting them in any way he can.

Chadi Terro
Executive chef, Park Rotana and Park Arjaan by Rotana Abu Dhabi

When a skilled cook reaches the level of executive chef in any establishment, the role quickly becomes not only about culinary skills but also leadership skills. The ability to lead, inspire and mentor a brigade of staff in the heated kitchen environment is vital for any successful executive chef.

Chadi Terro embodies this truth, hailed not just for his handling of ingredients, but his place in his hotels, with his colleagues describing him as “a pillar of the community”. Chef Terro is closing in on half a decade of service at Park Rotana and Park Arjaan by Rotana in the UAE capital. During those five years, he has remained an assuring voice with a steady hand for his team, even during the turbulent times of the pandemic.

A Lebanese national, Terro started in the kitchens at a very young age in Beirut, demonstrating his natural ability to pick up new skills and eagerness for growth. Going on to work for hotels in Qatar and the UAE, he first joined Rotana in 2010 as executive sous chef with Beach Rotana Abu Dhabi.

At his current hotels, he has successfully rolled out all the gastronomic offers back last year – from the popular brunch at Cooper’s, to the theme nights at Ginger and had even surpassed the Ramadan Iftar and festive season figures pre-Covid.

A culinary leader known to strongly motivate his team of chefs, he has pushed for the Park Rotana kitchen team to achieve one gold, four silver, seven bronze and five merit certificates at the prestigious World Chefs Congress & Expo, held recently.
He is also responsible for brand-wide menu revamps at Teatro.

His general manager, Rabih Melhem shared: “Chadi Terro is an executive chef who just keeps getting better in his craft. Just when you thought he has done something amazing at work or with his team, he will surprise you with an even better achievement.

“He is adaptable, innovative and highly proactive. More than his years of culinary experience and technical know-how, it is Chadi’s innate passion for our industry that makes him set the bar higher and higher for himself and his team. It is a pleasure working with Chadi and he, as always, is indeed an inspiration for us all in the hospitality industry.”

Claudio Cardoso
Culinary director, SLS Dubai

Joining the popular SLS Dubai in 2021, chef Claudio Cardoso has poured his heart into the five-star property. Few other chefs in Dubai hospitality put as much personality on the plate as Cardoso does.

Thanks to Cardoso’s efforts, SLS Dubai is maintaining a strong and sustainable approach by sourcing products that are locally grown. The team was also recently awarded the Dubai Green Star for its commitment to sustainability. The natural world and different cultures serve as chef Claudio’s main sources of inspiration, constantly providing the spark for new culinary concepts.

Cardoso’s love for the natural world extends beyond the kitchen and into his numerous volunteering roles, which include being a proud ambassador for Cool Earth, a non-profit organisation that raises awareness against deforestation and climate change.

Claudio Dieli
Culinary director, Jumeirah Muscat Bay

As the culinary leader of Jumeirah Muscat Bay, chef Claudio Dieli brings over 26 years of experience to the table. He spearheaded the restaurant concept designing, menu creation, hiring culinary team members, training new talent and launching the F&B promotions. With his passion for nurturing new talent, along with the resort’s human resources team and local universities in Oman, he is currently leading an internship programme developing young chefs to be world-class culinary experts in the years to come.

GM Zeki Ozal shared: “Since joining Jumeirah Muscat Bay, chef Claudio has been an influential contributor to the pre-opening phase and day-to-day operations. His culinary expertise, work ethic and exceptional creativity have been vital to the concept of designing and launching the five restaurants and bars of the resort which represent one of the three brand pillars in Jumeirah luxury – Signature Dining Experiences.

Daniel Zschaetzsch
Executive chef, Hampton by Hilton Marjan Island

Being an all-inclusive resort, Hampton by Hilton Marjan Island has one of the most fast-paced F&B environments in the emirate. Chef Daniel Zschaetzsch leads five separate kitchen brigades, a total of 110 chefs from all across the world. He writes up all the menus for the hotel and will continuously develop its culinary direction. Zschartzsch is also part of the Hilton Focused-Service MEA innovative quality group, working on developing new concepts for F&B, starting from menu engineering to pricing and local market development.

He handles seven F&B outlets at the property, including all-day dining which provides daily meals for 515 rooms, CLAW BBQ and Karma Kafé by Buddha-Bar.

Danish Merchant
Executive chef, Sheraton Grand Doha Resort & Convention Hotel

Danish Merchant leverages his 16-plus years of experience to lead a myriad of top Doha dining establishments. These include Al Hubara, La Veranda, a Sweet Temptation cake shop and even Nusr-Et Steakhouse. Over the last 12 months, the chef has been actively involved in boosting sustainability achievements through his department. He has worked to swap out more than 80 percent of the hotel’s takeaway containers for bio-degradable variants; he also played a leading role in renewing the hotel’s Green Key certification and works with local farmers and suppliers to incorporate their produce into his menus. His team will also cater to one Qatar’s World Cup stadiums.

David Dahlhaus
Executive chef, The Ritz-Carlton Doha

Another top chef out of the Marriott stable, David Dahlhaus has overseen the catering for a number of top events held at the hotel, including the Qatar Economic Forum 2022. Thanks to him, food quality has improved immensely, as has guest satisfaction, while employee turnover has dropped by double digits.

“I am delighted that David is part of The Ritz-Carlton, Doha’s expert culinary team”, said GM Carlo Javakhia. “His in-depth knowledge of global cuisine, and fine dining experiences bring an exciting additional dimension to the hotel’s already prominent restaurant and catering scenes.

More than a chef, David is a business partner. I see David as a real embodiment of The Ritz-Carlton brand; his enthusiasm, ethos, eye for detail and team empowerment are just incredible.”

Diyan Manjula De Silva
Executive chef, Radisson Blu Hotel, Dubai Deira Creek

Diyan Manjula De Silva manages a massive food and beverage portfolio that includes 15 restaurants and bars, 21 meetings and events space and outdoor catering for up to 20,000 guests. He has progressed throughout his career in this hotel since 1996. From his humble beginnings as commis ii, he went through several challenges and worked his way up to becoming an executive sous chef under chef Uwe Micheel, president of the Emirates Culinary Guild, and then eventually became the hotel’s executive chef.
In the past 12 months, he has overseen relaunches and refurbishments; boosted the F&B revenue budget; boosted diner satisfaction; and managed an exclusive catering contract during Expo 2020 Dubai.

Fabien Fayolle
Executive chef, Armani Hotel Dubai

A previous Caterer Middle East Awards winner, Fabien Fayolle has led the lavish Armani Hotel Dubai to historic gastronomic heights in the last 12 months. Under his direction, Armani/Ristorante was named in this year’s Gault&Millau UAE guide, one of the few venues in the country to be awarded a three-toque rating. Moreover, Fayolle was part of the team to open the first certificated kosher restaurant in UAE, and he designed a seasonally changing menu that offers a global gourmet take on kosher cuisine designed to reflect Dubai’s multicultural demographic. Underpinned by innovation, the menu honours signature Armani dishes with flavours and preparations from Asia and Europe to the Middle East.

Filipe Diniz
Executive chef, Premier Inn Dubai

Chef Filipe Diniz handles 36 food outlets across 15 brands in three countries for the Emirates Leisure Retail portfolio, including all the Mr Toad’s and Neuvo outlets at Premier Inn’s seven hotels in Dubai. In the past year, he has also grown his Premier Inn restaurant team to 60 staff, and developed multiple head chefs to multi-kitchen operations chefs.

Premier Inn’s operations manager Rian Potgieter is delighted with the chef’s work. He said: “Chef Filipe is a natural leader who understands that the continuous development and strength of his team is key to the ongoing success and exceptional standards.

“With the peak travel season and major events such as the World Cup just around the corner, Premier Inn F&B outlets are set to be a hive of activity this winter.”

Hussain Dagher
Executive chef, Al Raha Beach Hotel

Executive chef at one of Abu Dhabi’s veteran properties, Hussain Dagher was previously executive Oriental chef at Bab Al Shams Desert Resort. He now looks after all the dining venues at Al Raha Beach Hotel, including La Piscine Pool Bar & Restaurant, Azur, the Arabian-styled Wasanah, the Al Manzil Clubhouse, and Sevilla. Dagher brings almost 30 years of culinary experience to the plate, having worked across Lebanon, England, Germany, Spain and the UAE. Much of his Dubai experience was spent with Jumeirah Group, where he started out as a demi chef de partie for Jumeirah Beach Hotel.

He continued to rise through the group, holding positions at Souk Madinat Jumeirah, Jumeirah Mina A’Salam and eventually the flagship Burj Al Arab Jumeirah hotel.

Ibrahiem Alsaied
Executive chef, TIME Oak Hotel & Suites

Ibrahiem Alsaied has been working his way up TIME Hotels since 2010 and is now serving as executive chef for one of its best-known hotels. In the last 12 months, he has hit his targets while also boosting food safety practices across the property. Venues under his remit include Pranzo Restaurant, Al Bal Restaurant, Mugs & Munch and Waves.

He has spent more than 17 years in the industry, starting as a commis chef and going on to hone his craft throughout the years. Described as a leader, he has also worked continuously to train up his team and lead from the front.

Ilias Doulamis
Executive chef, Conrad Dubai

Ilias Doulamis is another chef using his department to help drive the message of sustainability. He was a strong advocate and contributor to this year’s One Billion Meals in Dubai and was also part of a Top Table Masterclass at Gulfood 2022 in which he showcased a zero-waste dish.

The hotel’s head of operations Khaled Khaled shared: “The feedback from guests has always been outstanding. Chef Ilias has played an essential role in making our Greek restaurant one of the leading Greek restaurants in the UAE. He has contributed to restructuring the culinary team and is constantly developing new concepts and dining experiences. He has also been working to enhance the green and sustainable F&B offering.”

James Hawkes
Assistant director of culinary, Nikki Beach Resort & Spa Dubai

James Hawkes has been with the Nikki Beach brand for almost four years. He now oversees kitchen operations for Café Nikki, Soul Lounge, the pool and beach, and private dining as well as events catering. In his current role, he is in charge of the resort’s entire culinary department. His responsibilities include all menu developments, financial goals, staff recruitment, ensuring consistency across all hotel F&B outlets, waste reduction, and development of sustainability projects.

The past year has been an incredibly intense time at Nikki Beach Resort & Spa Dubai with over 200 events of various sizes, from intimate weddings in villas to private events at the beach club. All of which, Hawkes has delivered on.

Joergen Sodemann
Executive chef, The Ritz-Carlton Amman

The culinary mastermind behind one of the most important five-star openings in Jordan, Joergen Sodemann flew in from The Tokyo EDITION for his role, in which he leads Ambros, Soleil, The Founder’s Room, Roberto’s and more. An example of his forward-thinking is Soleil, a contemporary farm-to-table restaurant focused on healthy living and sustainability. He also strives to mentor and motivate his team.
GM Tareq Derbas said: “Resonating with the brand’s values of continuous innovation, chef Joergen brought unprecedented culinary concepts to Jordan, drawing inspiration from his travels over the years. His focus on seasonality and sustainability sets the hotel apart by offering guests meaningful experiences.”

John Buenaventura
Executive chef, Hilton Abu Dhabi Yas Island

John Buenaventura is the youngest executive chef in Hilton EMEA at 36 years old. During his time with Hilton, he has opened three properties for the group across different brands: Waldorf Astoria DIFC, the Al Seef Cluster and Hilton Abu Dhabi Yas Island. Now based on Yas, he has run major events and functions, including catering for F1, UFC, Etihad Arena Concerts, FINA World swimming championship, the Hilton Development Conference, and the visit of Hilton CEO Chris Nasseta.

He is also a culinary instructor with Hilton, working with tourism authorities to train the next generation of chefs. Outside this region, he is a board member of the Centre of Culinary Arts School in Manila where he works with a number of non-profit organisations to get more aspiring chefs into professional positions.

Jovian Mascarenhas
Executive chef, Radisson Dubai DAMAC Hills

In July 2022, Jovian Mascarenhas was promoted to executive chef at Radisson Dubai DAMAC Hills, in recognition of his contributions to the hotel. Venues such as FireLake Grill House and Hessa Street Kitchen have performed so well that the hotel is adding another F&B concept to meet demand. The Japanese-Peruvian outlet will open this November under the eye of Mascarenhas.

At the hotel, chefs are trained in all major skillsets in not just their own area but all aspects of the kitchen. That means each chef has not only their primary skillset such as butchery but a secondary skillset such as baking, enhancing their overall knowledge. This is all through the guidance of Mascarenhas.

Kasem AlKhobi
Executive chef, Kempinski Hotel & Residences Palm Jumeirah

Having worked at Kempinski Hotel & Residences Palm Jumeirah since 2011, Kasem AlKhobi moved up to executive chef in 2021. He leads the entire F&B and banqueting department and is celebrated by his GM not only as a culinary leader but a champion of health and safety. In the past 12 months, every team member received training on the more rigorous health and safety measures as well as making sure the hotel was accredited by the world’s leading food safety certification companies.

GM Hani Selim said: ‘It has been a joy to have a talented chef like Kasem on our team. Not only is he a consummate creative and an avid problem-solver, but he is also very likeable and wonderful with his own team and our guests.”

Kevin Fleming
Executive chef, Sofitel Dubai The Palm

When it comes to leading culinary operations at a property like Sofitel Dubai The Palm – with its 546 rooms and 11 restaurants – precision is key. Kevin Fleming is heralded not only as a fine chef in the kitchen, but also as someone with a keen eye for operations, a business person and a leader leading from the front.

Since he took the reins of the kitchens at the Palm Jumeirah resort, things have only gone up. Food revenues are up 60 percent YOY and trending well above budget YTD. The World Eatery has rocked to the top of its comp set and n pulls in more than 500 brunch goers each month.

He is also part of the launch team for Laguna Lounge and the relaunch team of Hong Loong, and has spearheaded a fresh direction for Moana which now focuses on locally sourced produce.

Mariangela Ruggiero
Cluster executive chef, Hilton Dead Sea Resort & Spa King Hussein bin Talal Convention Centre Managed by Hilton

Since Mariangela Ruggiero left Italy this year for the Kingdom of Jordan to take up her assignment with Hilton, she has increased female representation in her department significantly. Almost a quarter of her team are female and Ruggiero is celebrated as an inspirational trailblazer for her female contingent. As part of this wider mission, she frequently lectures students at the Royal Academy of Culinary Art in Amman specialising in motivational discussions based on women in leadership (with an emphasis on the kitchen).

Director of operations Bill Dewell said: “Maria is the first ever female executive chef working in Jordan as well as the first female executive chef for Hilton in the entire Middle East and Africa region.

“As such, she carries the weight of this responsibility to not only represent women in the culinary operations of largescale hotel chains in a completely male-dominated business but to inspire a new generation of talent to seek careers in hospitality.”
Dewell continued: “In a short time she has also taken on the role of F&B leader within the business here in the Dead Sea and coordinates the activities of not only the culinary operations but also the service team and the business itself, working on new concepts under development and marketing the existing business through curated promotions and competitor reviews to ensure market relevance, as well as guest satisfaction.

“Maria attacks her job with confidence and passion and her focus this year will be to balance the offer in the Dead Sea by introducing more local products while educating customers to assist in eliminating food waste.”

In terms of sustainability, she has introduced a herb garden that provides produce for the hotel’s Italian restaurant which currently grows cherry tomato, fava beans, chilli, cauliflower, broccoli and mixed herbs.

As part of this mission, she is leading the movement of farm-to-fork dining in Jordan. Additionally, she has sourced Jordanian wagyu beef, meaning the hotel now serves Jordanian wagyu hotdogs by the pool as well as select locally bred beef in the à la carte offering.

Marina Akhmedova
Executive chef, Centara Mirage Beach Resort Dubai

With more than 20 years of culinary experience, Marina Akhmedova today handles all department operations at the Centara Mirage Beach Resort Dubai.

General manager Sebastien Scheeg shared: “We are proud to have had Marina on board, alongside her executive sous chef, chef Ning, who we brought in from Thailand. Their collaboration will help us reach the heights we want to reach, in order to be the leading family destination in the UAE and the region.”

Before Centara, Akhmedova was cluster executive chef at Centro Capital Centre and Arjaan by Rotana in Abu Dhabi. She has also worked in Ras Al Khaimah, Amman, Sharjah and Moscow.

Mathew Goodlet
Executive chef and director of culinary, Atlantis,The Palm and Atlantis, The Royal

The sheer scale of Mathew Goodlet’s job is impressive by itself. As culinary head of Atlantis, he handles 31 venues at Atlantis, The Palm and a further 17 at the upcoming Atlantis, The Royal. This puts him in charge of a brigade of more than 1,000 people, as well as making him accountable for celebrity-backed restaurants from the likes of Gordon Ramsay and Heston Blumenthal.

In line with Atlantis, The Palm’s sustainability initiative Atlantis Atlas Project, Goodlet leads the culinary arm of the initiative to ensure the vast division complies with all plans and that F&B falls under the silver certification for Earth check.
As well as over 100 sustainable items on the menu’s-all single-use plastic has been removed from the front-of-house F&B operation aside from takeaway.

Mazen Khadour
Executive chef,Ramada Hotel & Suites by Wyndham Ajman

Mazen Khadour has introduced an urban farm at his hotel, as well as a compost machine and a zero-landfill facility, which earned the hotel Green Globe Certification. He also serves on several panels to reduce food wastage, save energy and bring green initiatives to the industry. A senior member of the Emirates Culinary Guild, Khadour has spent more than two decades opening hotels and restaurants and launching projects to improve operations and service.

Mikhail Tolkachev
Executive chef, FIVE Jumeirah Village

Mikhail Tolkachev continues to outdo himself at the popular FIVE Jumeirah Village. Joining as chef de cuisine and now acting as executive chef, his last 12 months have been defined by a string of successful openings, award wins and strong financial results.

In the past 12 months, culinary revenue has grown by 40 percent at FIVE Jumeirah Village and, despite an approximate 30 percent hike in product prices, the hotel has managed to effectively maintain food costs.

Under his leadership, the hotel’s Goose Island Tap House scooped up Best Pub Food at the Time Out Dubai Restaurant Awards 2022, complementing its three wins last year. He has also been instrumental in the launch of The Mansion at the hotel.

Mohamad Chabchoul
Executive chef, Grand Millennium Business Bay

Working within Grand Millennium Business Bay, Mohamad Chabchoul is responsible for Beau Rivage Bistro, The Podium, the main kitchen, banquets and catering.

In the past year, he has successfully launched a brand new menu in Beau Rivage with a focus on locally sourced and produces salads, vegetables and Oysters, focusing on heritage and local produce.

His GM Andrea Strim said: “Under the direction of Mohamad, we have seen a significant enhancement in the hotel’s dining offerings with plans to raise the bar on the Beau Rivage Bistro concept by bringing thoughtful creativity and extensive restaurant and hospitality experience to the table. Keep up the positive work, and thank you for your dedication.”

Moritz Neumann
Culinary director, JW Marriott Marquis Dubai

Moritz Neumann is in charge of 300 chefs, 60 stewards and four food safety specialists at JW Marriot Marquis. He also onboarded 40 culinary interns who will be trained and developed to join the team. Neumann has also grown revenues year on year and held costs while maintaining quality of produce.

Hotel manager Nick Patmore said: “Moritz wants to be known for the quality of food the restaurants at the JW Marriott Marquis are serving on a daily basis and he would never compromise on quality just to save on costs. Professionally driven to constantly renew, refresh and innovate,is probably the best way to describe him. He is liked and respected by his team, peers and leaders.”

Ramy El Mligy
Executive chef, Crowne Plaza Jeddah Al Salam

Crowne Plaza Jeddah Al Salam’s Ramy El Mligy, as boosted his department’s productivity levels, enhanced the service standards of his team, and contributed to sizable savings on food purchases.

Leading two signature outlets, all-day dining and ballroom dining, he has worked to develop new menu concepts across the hotel, underpinned by a commitment to driving down food waste.

His F&B manager Oussama Khalil said: “Ramy has a great way of leading the team within his kitchen; consistently being able to maintain and boost the hotel’s standards.

“Beyond his duties in the kitchen, he’s also very guest-facing, always willing to go out and meet our guests, personally striving to increase guest satisfaction.”

Rawad Al Kabalan
Executive chef, Vida Emirates Hills

Rawad Al Kabalan heads culinary operations for Origins, Junipers, Stage 2 and the pool bar at Vida Emirates Hills. He also handles any catering events and will soon expand his scope to a follow-up Vida in Dubai Marina. Over the last year, he has successfully designed culinary concepts including Vida’s Epic Home Kits, which include the cheese and DIY kits, a grab-and-go concept and MiniMe.

“Chef Rawad has contributed greatly to the food and beverage outlets with his culinary flair, impressing every palette who has had the pleasure of sampling his concepts,” said the hotel’s general manager Nuno Carnaxide.

Reiner Lupfer
Executive chef, Jumeirah Emirates Towers

While Reiner Lupfer only took on the executive chef role in Jumeirah Emirates Towers’ culinary operations in March 2022, he immediately proved his skill and leadership when he led his team to serve over 25,000 guests during this year’s Ramadan activation.

His guest list also includes members of Dubai royalty as they chose the venue to entertain the biggest names across industries at the hotel. The hotel also reported record-breaking revenue for the Ramadan event.

“Chef Lupfer never runs out of ideas and enthusiasm for his craft. During his first month in the hotel, he immediately showcased his capabilities by leading the team in presenting one of the best Ramadan culinary offerings in the city,” said GM Kirti Anchan.

Rene Johari
Executive Chef, DoubleTree by Hilton, Dubai – Business Bay

Closing in on 15 years in the industry, Rene Johari is a celebrated chef who has worked across regions, continuing to learn more about different cuisines, while remaining committed to celebrating and elevating flavours of his native Malaysia.

At DoubleTree by Hilton Dubai – Business Bay, he leads the kitchen at the hotel managing his culinary team and food preparation at the hotel. Previously he has worked for celebrity chefs and at Michelin-star restaurants.

Chef Johari initiated the renowned, successful Malaysian Night at My Square, opening the gates to the Malaysian culture and culinary experience for the people of the UAE. The Malaysian Night is a Malaysian-themed experience for the world to indulge in and explore Malaysian cuisine at DoubleTree by Hilton Dubai – Business Bay. My Square also offers an impressive breakfast, with a diverse blend of flavours from Arabic, European and Asian cuisines for a healthy start to the day. His skills and passion for Malaysian cuisine are reflected in his work at Hilton. In January 2022, he was presented the responsibility by the Malaysian Pavilion and Malaysian delegation at Expo 2020 Dubai to be the guest chef to cook and craft the Malaysian Day Dinner Gala dinner hosting other delegates from over 190 participating nations. Furthermore, he is a co-member of the Masters of Malaysia Cuisine (MOMC) movement in collaboration with Tourism Malaysia and a culinary expert for the Malaysian Ministry of Agriculture and Food Industries in Dubai (MAFI-Dubai). Johari was also chosen by Hilton as one of the hotel group’s six culinary heroes in the UAE for 2021.

With the launch of Indian resto-bar Republic, the chef introduced yet another innovation to his audience. Republic is a vibrant hot spot where guests can indulge in modern Indian street food with unobstructed views of the iconic Burj Khalifa. He oversaw the concept, design and menu of Republic, reflecting different elements of Indian culture and cuisine. Republic is a proud, home-grown concept from the heart, offering local exotic flavors from India with a modern twist.

DoubleTree by Hilton Dubai – Business Bay general manager, Hany Ahmed said: “When Rene wears the chef´s hat, we see him create art with his cooking skills; meticulous with creativity and perfection. He is a down-to-earth individual who lives and breathes cooking, behind the introduction to Malaysian cuisine at DoubleTree by Hilton and undeniable talent with unparalleled professionalism.

“With so much extensive experience up his sleeve, he is a gem in the world of culinary experts. I am proud to have him serve as the Executive Chef at DoubleTree by Hilton. With every year passing, Rene amazes us all with the innovative creations he brings to the table continuously.”

Rudolf Wilhelm Segers
Resort director of culinary operations, Hilton Salwa Beach Resort & Villas and Deserts Falls Water & Adventure

As resort director of culinary operations at Hilton Salwa Beach Resort & Villas, chef Rudolf Wilhelm Segers is responsible for 20 dining outlets and 230 staff. He is credited as a driving force behind the Qatari hotel’s strong opening period and continues to make time to mentor each of his staff members.

“Chef Rudolf has truly demonstrated resilience and showcased true leadership which is extremely valued by every member of his team. His leadership style ensures the development and continuous growth of his team who seek guidance and inspiration. The team would follow him everywhere for the legacy role model that he is,” said deputy GM Saleh Batiaineh.

Russell Impiazzi
Executive chef, Sofitel Dubai The Obelisk

Russell Impiazzi is on a mission to establish Sofitel Dubai The Obelisk as a leading culinary hub in the city by demonstrating his core values: Authenticity, quality, creativity and sustainability. Executive chef since December 2020, he successfully leads a team of 80 chefs across five dining outlets and 10 banqueting facilities.
“Chef Russell is a very dedicated man. He is dedicated to offering the best quality food to our guests and ensuring their satisfaction; his top priority is for them to have the best possible experience with us. He is committed as well to his team, being a real leader for them and driving team spirit and engagement. He is a constant guide to deliver the best in cuisine and service,” said director of operations Joe Nassoura.

Sarthak Kochar
Executive chef, DoubleTree by Hilton Dubai M Square Hotel & Residences

Sarthak Kochar’s last 12 months have seen him organise a 5,000-cover iftar event; partner with Dubai Tourism to get more people of determination into hospitality, and mentor dozens of staff in his brigade.

A Hilton colleague shared: “I’ve had the pleasure of working with Sarthak at the Hilton Al Hamra Spa & Golf Resort. A top talent and right off the start, I was impressed by Sarthaks focus, credence, entrepreneurial spirit and love for his profession. Always consistent, rational and organised. He much appreciated an honest, non-political approach; once trust was mutual, he generated a lot of motivation and communication. He is very much an adaptive leader and extremely concise when it comes to developing balanced, relevant and structured training plans.”

Sebastien Pinson
Executive chef, Six Senses Zighy Bay

Since Sebastien joined Six Senses Zighy Bay in October, 2021, he has been working hand-in-hand with the team to build on the sustainable brand ethos of Six Senses. Part of his mission is working with as many local suppliers that align with the resort’s ethical and sustainable standards.

He has updated Sense On The Edge’s menu with dishes inspired by his passion for Asian cuisine, using only locally sourced ingredients including produce from the resort’s farm in Dibba.

Sebastien Torres
Executive chef, Jumeirah Beach Hotel

Sebastien Torres’ focus at Jumeirah Beach Hotel is largely on product elevation across the portfolio of restaurants. To this end, he has implemented a new pastry display, enhanced the spread of bakery products, reopened the breakfast and dinner buffet in Kitchen Connection (averaging 32,000 covers a month) and reopened the Club Lounge. He has also driven Club Room business by enhancing the guest experience at the dedicated lounge, serving breakfast, afternoon tea and happy hour.

Torres has also reinstated colleague engagement platforms including culinary school and HACCP Olympics, improving the skill set of the team, as well as boosting staff morale by supporting equal tip distribution within the department.

Selim Ay
Head chef, Waldorf Astoria DIFC

Taking over the role of Luigi Vespero is no easy task. With Vespero now director of F&B and culinary, Ay leads Bull & Bear, Peacock Alley, St. Trop and banqueting.

Over the past 12 months, Ay has revamped the menus of the F&B venues, including a dedicated business breakfast at Peacock Alley.

Vespero said: “With Selim’s impressive experience garnered from some of the best hotels and restaurants, we are confident that he will continue to lead the team to new heights. We look forward to showcasing Selim’s culinary philosophy in our award-winning restaurants.

Shane O’Neill
Executive chef, Shangri-La Jeddah

Since his appointment in February 2021, Shane O’Neill has contributed to the successful launch of Shang Palace, marking the brand’s entry into Saudi Arabia, and positioning the restaurant as a top Chinese restaurant in the Kingdom.

O’Neill has championed the partnership with Etaam that will regularly donate surplus high-quality food to people in need. Eliminating food waste and aiding good causes in due diligence toward the community, the team has opted for a sustainable, charitable solution that will preserve surplus food and drink after weddings, buffets, banquets, and other corporate events.

Sonu Koithara
Executive chef, Taj Exotica Resort & Spa, The Palm, Dubai

Sonu Koithara was been involved in the pre-opening and launch of Nonya at Taj JLT before moving to Taj Exotica Resort & Spa, The Palm, Dubai to manage the pre-opening, launch, and operations of the new hotel’s entire culinary division. His work involved creating 360 dishes for seven restaurants, bars and lounges, the club lounge, in-room dining, and the hotel’s banquet service.

As executive chef, he was also responsible for the recruitment and management of 125 culinary and 35 stewarding staff members during the pre-opening period, conducting all staff training himself.

Spencer Lee Black
Director of culinary and F&B services, Rove Hotels

In the past twelve months, Spencer Lee Black was a driving force behind back-to-back hotel openings. In September 2021 he oversaw the opening of The Daily restaurant at Rove City Walk (with a capacity of 350) and F&B outlets including The Daily, Grab&Go and The Lounge Bar at Rove Expo 2020. Earlier in 2021, he launched two new concepts, with Beach Bar at Rove La Mer Beach and the Lounge Bar at Rove At The Park.

Rove Hotels COO Paul Bridger said: “Spencer is not only a great chef but also an innovator at heart and masters the art of reverse thinking.

“Whenever we need a quirky idea, we turn to Spencer, the mind behind all our F&B offerings.”

Stefano Micocci
Executive head chef, St. Regis Downtown

Since joining St. Regis Downown in Dubai, Stefano Micocci has driven down food costs while also boosting overall F&B revenues in May, June and July this year across the hotel.

His influence goes well beyond cooking, too. He is responsible for training the F&B team and has looked after recruitment for a number of key positions so far, including the property’s pastry chef.

Hotel-operated F&B outlets at St. Regis Downtown include The Library, BASTA!, The St. Regis Bar and Bleu Blanc. Micocci is credited with boosting standards across them all, as well as enhancing guest satisfaction and introducing a number of more premium menu items, which has helped to increase profits.

Steven Smalley
Cluster executive chef, Hilton Dubai Jumeirah and Hilton Dubai The Walk

Steven Smalley is a leading light in Dubai when it comes to using locally sourced items and boosting a hotel’s sustainability efforts. Across both two Hilton hotels, he has instigated various partnership opportunities including with the ReLoop App, Winnow Solutions and FreshOnTable. He also revamped Pure Sky Lounge’s full menu offerings to shift from pan-Asian to international cuisine that has Emirati flavours, while using only locally-sourced ingredients. Moreover, he and his team created a special menu focusing on zero waste for an internal Hilton F&B contest that focused on zero food waste and one-pan meals, both of which resulted in food and water wastage at the properties.

Sudeep Sinha
Cluster head chef, Premier Inn Doha Education City and Premier Inn Doha International Airport

Sudeep Sinha joined Premier Inn in December 2021 and had to promptly adapt to Middle Eastern custom, culture and cuisine in his first executive chef role in the region.

With responsibility for the kitchens of two all-day dining restaurants and guest room service, his arrival at Premier Inn coincided with a new wave of the pandemic, and he found himself handling around 800 meals a day for quarantining guests.

He is also focusing on curating menus for guests of various nationalities who will be visiting for the forthcoming FIFA World Cup Qatar 2022.

Sudqi Naddaf
Multi-property executive chef, The St. Regis Doha and The St. Regis Marsa Arabia Island, The Pearl

The St. Regis Doha is one of Marriott’s most prominent Qatar properties, having opened in 2012. The upcoming hotel on Marsa Arabia Island is one of the most exciting in the group’s pipeline. To work across both hotels in any department is an indication of skill and dedication to the craft and the hotel group.

Naddaf’s colleague Mohammed Sleiman shared: “His dishes are like art, they are original creations which create everlasting memories with every diner fortunate to visit. I truly believe he is one of the greatest chefs and finest leaders I have ever worked for.”

William Chaaban
Executive chef, The Oberoi Beach Resort Al Zorah

William Chaaban is described and celebrated as a stand-out leader. Colleagues said he will accept only the highest quality when it comes to what it being served and makes sure his F&B team, and the service staff, operate in the same way. Former colleague Rainer Wiegand said: “William is by far one of the key performers when it comes to taking care of people.

“In regards to business ethics, William does the right thing as per standards never cuts corners and conveys the same to his team.

“He circulates the venues during operation and seeks conversation with guests when possible. William reinvents continuously dishes and experiences keeping obtained customer comments in mind.”

Yann Bernard Lejard
Director of culinary and F&B, The Ritz-Carlton Bahrain

Yann Bernard Lejard is an author, a finalist in international cooking competitions, a Bragard ambassador for the region, recognised by Gault&Millau and even the creator of his own culinary movement. The fact that his role as director of culinary and F&B at The Ritz-Carlton Bahrain is the tip of the iceberg of his mound of achievements is indicative of his mastery in his field.

For three decades, the Parisian has been drawing inspiration from his love of art to elevate food and beverage to a level often unseen in the region. Inspired by Jackson Pollock, Lejard uses food to create art, going on to found the YBLinc community with 120,000 Instagram followers in which he creates dishes harking back to Pollock’s iconic painting style.

Before joining The Ritz-Carlton, Lejard held culinary positions with notable names like Heinz Winkler in Germany and Peter Knogl in Switzerland, as well as leading international hotels across 20 countries. After stints across Europe, his career eventually lead him to Jeddah where he served as the Executive Chef for Glow restaurant.

In addition to being frequently tapped as a guest chef for Master Classes and pop-up restaurants throughout North America, Europe, Asia, and the Middle East, he has also been a finalist at Le Taittinger Prix Culinaire in Switzerland, along with a ranking in the notable Gault&Millau restaurant guide, amongst many more.

Today, he channels his skills into one of Bahrain’s finest five-star hotels, leading 14 outlets, including La Table Krug bearing his own name. In this role, he has made history in his department more than one.

In fact, he managed the first Jewish wedding in the Kingdom of Bahrain in 60 years, has also developed the first Kosher kitchen in the Kingdom as well.
Moreover, he has spearheaded the culinary and F&B operations during important events such as the GCC Ministers of Health Summit, GCC Ministers of Finance Summit, IISS event gala dinner, Climate Change Conference, Queen Elizabeth Jubilee 2022 Gala dinner, Fourth of July National Celebration Gala Dinner 2022 and private dinner for royals, heads of state and sporting celebrities.

“Yann Bernard Lejard is a master of the arts. Daring, unique, and playful, are just a few words that come top of mind when experiencing one of his signature dishes. Like a modern-day rebel turning the simplicities of food into plated works of our art, his talents shake things up. He is a disruptor in the food scene with a huge following on social media to back it up, and the creativity and talent to take the entire dining portfolio of The Ritz-Carlton, Bahrain to the next level for the Kingdom and throughout the region,” shared hotel EAM Jeremy Canivet.