Tean – Chef Bayoumi
The foundation of Chef Bayoumi’s culinary career is his training as a luxury pastry chef. His mastery of Arabic pastries caught the attention of Egypt’s celebrity Chef Osama El-Sayed, who invited him to spend two years on his cooking show on Dubai TV. In 2008, Bayoumi returned to where he was most happy: in the kitchen serving guests. He continued to develop a repertoire of Arabic and Levantine dishes, and was taught how to fuse them with international cuisines by American celebrity chef Rick Gonzalez. In 2018, he joined Jumeirah at Saadiyat Island Resort, where he designed a menu for Tean that is the culmination of years of experience integrating flavors from across the Middle East.
Market Kitchen – Chef Jhon
Chef Jhon has been cooking in the hospitality industry since 2001. His culinary knowledge comes from studying in France and Colombia. He won a culinary contest in Colombia which changed his life and allowed him to pursue an international culinary career. His experience includes working in global 5 star kitchens in Barcelona, Sao Paulo and Bogota with Michelin Star Chefs such as Albert Adria & Jean Georges! He has worked in renowned restaurants such as “41 Degrees” & “Tickets” and has had the opportunity to cook for celebrities including Leo Messi and Mark Zuckerberg.
BOA Steakhouse – Chef Dilan
Born in Sri Lanka, Chef Dilan Peiris was raised in a family that loved cooking traditional and tasty food. In 2012, Chef Dilan moved to United Arab Emirates, working with names like Grosvenor House and Sofitel. He changed the scenery and he moved up the culinary ladder, becoming Senior Chef de Partie, in Saadiyat Beach Club. He didn`t stop here, shortly after, being assigned Sous Chef in BOA Steakhouse, as head of the kitchen. The 8 years spent in UAE were fruitful, Chef Dilan participating to 16 culinary competitions, earning trophies and this very year he was awarded as 2nd runner-up title in The Emirates Culinary Guild, Best Cuisine category.
COYA Abu Dhabi – Chef Pang
Chef Pang was born in Malaysia and grew up around food as his family operated a small restaurant. He moved to Singapore when he was 20 and enrolled himself in culinary school. After graduating from the culinary school, he was appointed as commis chef position at Equinox the Stamford in Singapore. For 8 years he worked his way up to the Sous Chef position. Then 2017, he helped COYA to organize a pop-up dinner at an event in Singapore. Following the event, he was invited by Head Chef Roland Puse to open COYA Abu Dhabi as his sous chef. He currently holds the helm as Head Chef in COYA Abu Dhabi
Fouquet’s Abu Dhabi – Executive Chef Balveer Balkissoon
Arriving in Abu Dhabi ten years ago, he enjoyed a wonderful culinary variety in the Gulf region and took inspirations from the cultures it boasts. He joined the Sheraton Abu Dhabi Hotel & Resort, to oversee all the hotel’s restaurants, bars, lounges, banquet events and catering services before joining Barriere Group and the Fouquet’s family in Abu Dhabi. His enthusiasm and passion play an integral part in translating Pierre Gargnaire’s menu and taking the guests back to the roots of French brasserinomie. The Mauritinative – who comes from a family who ran restaurants for generations – brings over 18 years of experience in the culinary industry to Fouquet’s Abu Dhabi.
Punjab Grill Abu Dhabi – Brand Executive Chef – Sandeep Ail
Sandeep is the Executive Chef at the award-winning restaurant, Punjab Grill in Abu Dhabi. With his extensive understanding of Indian cuisine as well as its versatility, Sandeep ensures that the Chef’s Table menu he has created at Punjab Grill is a perfect balance of both traditional as well as modern impressions of Indian food. Having spent over 10 years in Abu Dhabi’s Indian fine dining scene, he enjoys introducing soulful Indian food to the uncompromising gourmet visiting Punjab Grill.
Aja & Teppanyaki – Chef Rajendra Adhikari
Other than chef’s education in hotel management, he enjoys watching cooking shows. His curiosity about culinary arts is limitless. He started preparing different dishes and incorporated a variety of food techniques by picking up some unique tips on the TV cooking shows. He enjoyed cooking for family and friends and was eager to know their feedback. Having clearly identified a passion and skill for cooking his family persuaded him to pursue a career in the culinary arts.
Dai Pai Dong – Chef Dong
With a culinary journey ranging over 16 years, Chef Dong specializes in Cantonese, Sichuan and Jiangsu cuisine. Working for 5-star hotels spread across Nanjing, Beijing, Dubai and Abu Dhabi, his mission is to promote authentic Chinese cuisine to a global audience. Continuously reinventing dishes, Chef Dong allows his food to do the talking for him and is noted for his creativity and stepping outside the traditional Chinese cuisine boundary. Chef Dong has mastered the art of understanding his audience and satisfying the public and has rightfully earned his title as the Chinese cuisine icon of Abu Dhabi.
Sontaya – Chef Narongrit Thongwijit
We are pleased to introduce to you the seasoned, Thai Chef Narongrit Thongwijit, who has over 16 years of international experiences as a chef in the luxury hospitality industry. In his role, Narongrit, is constantly evolving new and creative menus allowing him to produce modern flavor combinations that convey unique tastes to the dishes. In addition, his attention to detail and impressive knowledge brings the South East Asian cuisine of Sontaya to life. Often, you can also find chef Narongrit, amongst the guests, explaining his creations with enlightening discussions, spreading his positive and cheerful spirit.
The Forge – Chef Mathew
Born in Sri Lanka, chef started his career when he was 23 years old. He joined his first steakhouse in Abu Dhabi in 2007 and then moved to Dubai to start his chapter with Marriott International. He won all competitions he attended and with the guidance of chef Garry Rhodes, is career started to grow. The Forge at The Ritz-Carlton Abu Dhabi, Grand Canal is now his home where he can express his passion for his work while keeping it simple. He believes that anyone who cooks with love is cooking the best dish in the world.
Cipriani Yas Island – Executive Chef Ionut Pupaza
Born and raised in Romania, Chef Ionut Pupaza left his native country at the age of 15 to follow his dream of becoming a chef. Pupaza’s culinary style is faithful to the very ethos of the Cipriani brand, famous world-over for its distinct Italian style, service and ‘simple Italian food made to perfection’. His philosophy in the kitchen is to use the best and freshest produce while practicing simple preparation and cooking techniques to protect the integrity of the ingredients, maintain their true flavor, and in turn, create truly authentic and delicious Italian dishes.