Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Graduated from Cortbawi University in 2002, I cook with style and soul. My job is not a job but a passion and I would describe my cuisine as “Unique Style Food”. I cooked, hosted dinners and paired food and wine in top five stars hotels, traveled extensively and won in many different food competitions in MEA. I also gained a respectable expertise in food and wine pairing.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My aunt shared with me her passion for food. When I was little, she used to put me on a chair next to her every time she cooked something. I decided to pursue my studies and career in cuisine after that.
Boecker food safety.
Trainee (Jan 2017 - Now)
Platinum award certificate
Dubai World Championship
Competitor (Jan 2014 - Jan 2014)
Won the Silver Medal
Live Creation competition at Horeca 2010
Competitor (Mar 2010 - Mar 2010)
Junior Chef cooking at Horeca 2009
Competitor (Apr 2009 - Apr 2009)
Won the Silver Medal
Royal Tulip Hotel
Executive Chef (Jan 2016-Now)
Leading robust culinary teams with a track record of streamlining operations and delivering the highest levels of food quality and hospitality.
International Center for Technical Sciences
Instructor- Food Production (Oct 2015-Jun 2017)
Instructor- Food Production
Country Lodge Hotel and Resorts
Executive Chef (Aug 2015-Jan 2016)
Managed food production, pool and banqueting. Implemented training course for new hires, which resulted to speed in profitability. Supervised food preparation, cooking and presentation in the restaurants. Created the schedule of all chefs.
King of Abu Dhabi
Force to prepare (Jul 2011-Jul 2011)
Task Force to prepare special events for the King of Abu Dhabi for Royal Wedding
Le Royal Hotels and Resort
Pre-Opening team (Oct 2004-Jul 2015)
Spearheaded the monitoring of food cost, wastage and breakage. Maintained low food cost while preparing and serving high quality dishes. Conducted extensive staff training. Supervised staff productivity, hygiene and attendance. Monitored kitchen stocks, including frozen, fresh and dry items. Handled procurement, receiving and distribution of daily perishable items to the main kitchen and other outlets in the kitchen.
Travel: 500 kms