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Executive Chef Claudio Dieli, Jumeirah Royal Saray – Bahrain

Having worked in Italy, London, Dubai, Amman, Cairo, Hong Kong and China, Chef Claudio Dieli now starts his new journey in Bahrain with Jumeirah Royal Saray, bringing his vast expertise in Mediterranean cuisine to one of the most luxurious resorts on the island.

Born in Sicily, Italy, Chef Claudio, with over 24 years’ experience in the global culinary industry, has worked at various international hotels with three Michelin-Starred Chefs including French Chef, Jean Georges Klein, French Chef, René et Maxime Meilleur, German Chef, Christian Bau and Italian Chef, Massimo Bottura.

Prior to joining Jumeirah Royal Saray, Chef Claudio served as Executive Chef at Rosewood Hotel Group in Hong Kong and China, then at The Hong Kong Jockey Club, and as Executive Sous Chef at the InterContinental Grand Stanford Hong Kong. He also worked at Vivace Restaurant in Four Seasons Hotel Amman, Jordan, Segreto Restaurant in Madinat Jumeirah, Dubai, as well as in London for the A-Z Company and Brunello Restaurant at Baglioni Hotel.

Chef Claudio started his career in the culinary industry in 1995 as an apprentice at La Bussola, traditional Italian Restaurant in his hometown in Sicily. His passion for food began at home delighted from “Mamma Raffaella’s” delicious home cooking which he inherited the love and passion for food.

Chef Claudio believes that a good chef can create a delicious meal from a few simple ingredients and is looking forward to bringing a new culinary approach to Bahrain, suitable for the local and international market.

We caught up with Chef Claudio.

Tell us more about how you came to be a chef?

I never really planned to become a chef.  I did my first summer job as a waiter in a restaurant in Italy when I was 14 years old. I enjoyed it and asked my parents to enrol me into hospitality school, after contacting the school they were told there was only space left in the culinary section, so I went. At 16 I was invited to work in a kitchen for the first time and since then I’ve never looked back.

What is the most valuable lesson you’ve learnt as a chef?

The most valuable lesson is probably that you never stop learning, every single day there is something new to discover or experiment, that is the beauty of cooking.

What is your favourite ingredient to cook with?

Coming from Sicily, an island south of Italy in the middle of the Mediterranean Sea, I am definitely a seafood lover.

Many people are going vegan, will you be catering for these guests?

This is something we are looking into, as a Chef I want to satisfy any food request.

When you were working in Hong Kong did you find it difficult to source fresh Italian produce?

Hong Kong is an International city with an open market, and I was able to import all the best ingredients from around the world.

What changes are you making to the menus at Jumeirah Royal Saray?

Our menus will be trendier, with more healthy options and customized based on guests’ needs.

You’ve worked with some amazing chefs, what is your most fond memory?

I had the chance to work with Master Chef Massimo Bottura, he has been awarded three Michelin-Stars, listed in the top 5 at The World’s 50 Best Restaurants Awards since 2010 and received top ratings from sereval guides. His passion and futuristic vision of food is amazing and very inspiring, that’s something that I will always fondly look back on.

When you travel back to Sicily, what is your favourite restaurant there? 

My mother’s home, she always cooks the best food.

Jumeirah Royal Saray Bahrain, +973 7 770 7070

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