Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
A mixture of a classic and contemporary styles influenced largely by French, American, Asian and Middle Eastern cuisines. I have recently published my first baking book, Nouel's Nifty Chic Baking.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I was born to a family of foodies and baking enthusiasts with my mom, who owned a restaurant, being at the helm of our gastronomical experiences. Groomed myself in the kitchen by joining hotels until I achieved a full-fledge executive chef patisserie position. Side by side, I studied in various culinary schools in the USA (French Culinary Institute, Notter School) and received training from esteemed leaders in French patisserie such as Lenotre and Ecole Valrhona. Up to this day, I have coached chefs and enthusiasts and assisted new and existing businesses in the Gulf region.
Executive Pastry Chef (Jan 2010 - Feb 2010)
Received training from Notter School in the USA, instructed by celebrity cake artist Marina Sousa.
Executive Pastry Chef (Jan 2009 - Jan 2010)
Received training from the following institutions in the USA: Cargill, Pennsylvania The French Culinary Institute, New York
Executive Pastry Chef (Jan 2008 - Feb 2008)
Received training from the French Culinary Institute in New York, USA.
Executive Pastry Chef (Jan 2007 - Jan 2010)
Received training from the following French institutions: Lenotre, Australia Ecole Valrhona, France
International Hotel Brands
Executive Pastry Chef (Jan 2004-Jan 2013)
From the Hyatt Hotel in Manila, the Burj al Arab Hotel in Dubai, the Sofitel in Fiji Islands, the Westin in Beijing, the Kempinski Ishtar in Jordan, and the Fairmont in Dubai, I progressed from an entry level position to a full-fledge Executive Pastry Chef role.
Travel: 100 kms