How did you start your journey?
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.
Where is your cuisine inspired from?
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 | International Hotel Brands | 2004 - 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.
Executive Pastry Chef | Cake Structures | 2010
Received training from Notter School in the USA, instructed by celebrity cake artist Marina Sousa.
Executive Pastry Chef | Artisanal Chocolates | 2009 - 2010
Received training from the following institutions in the USA: Cargill, Pennsylvania The French Culinary Institute, New York
Executive Pastry Chef | Artisanal Breads | 2008
Received training from the French Culinary Institute in New York, USA.
Executive Pastry Chef | French Desserts | 2007 - 2010
Received training from the following French institutions: Lenotre, Australia Ecole Valrhona, France
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?