Sambusek – Emad Zalloum – Executive Arabic Chef
Being from the high mountains of Lebanon, I grew up enjoying the freshness of the Hasbaya Valley and its simplicity, yet it has a magical feel and I’ll always remember the smell of olive and pine trees. I fell in love with cooking while I was helping my mom pick herbs and vegetables from our garden which is surrounded by thyme, oregano, mint, Rocca leaves and many other species.
The bottom line, I decided which career to pursue at an early age. I joined the hotel and culinary school after high school, where I studied different cooking styles, which opened up a whole new adventure for me. I started working in different restaurants in Lebanon until 2002, when I got an offer to open a new Lebanese restaurant in Dubai, this changed my approach to the culinary industry in general, where people in the region have a “going out” culture.
In October 2012, I decided to move to the beautiful city of Abu Dhabi and the exclusive Rosewood Hotels and Resorts collection where I’ve been based at Rosewood Abu Dhabi since. I have successfully launched Sambusek, the hotels’ signature Lebanese restaurant, and overlook the Arabic cuisines throughout the hotel, from in-room dining, outdoor catering, meetings and events and even brunch.
Rosemary – Executive Chef Yvan
Chef Yvan is a Swiss national who started his culinary career in 1982 as an apprentice in Switzerland. He is a versatile individual with a positive attitude towards new experiences, hence he aspires to innovate cuisines, identify and coach new chefs to obtain a continuous improvement in performance. He enjoys interactions with guests and is seeking always to create for them an unforgettable culinary journey.
He has worked with well-known hotels such as Hotel Pollux in Zermatt, Hotel Metropole in Interlaken and Hotel Basel Hilton International, all in Switzerland, as well as at the Hilton Kuching – Malaysia, Hilton Ramses – Cairo, Hilton Nairobi, Hilton – Al Ain, Hilton – Abu Dhabi, Waldorf Astoria, Jeddah Hilton, Centara Grand Resort in the Maldives and latterly at the Bab Al Qasr Hotel & Residences. Chef Yvan has 38 years of experience operating at the very highest level in his field and has been an Executive Chef for the past 23 years
Hoi An – Chef Ninh
A tenacious and quality focused chef with specialties in Asian and European cuisine to Michelin Star level. Chef Ninh has worked in kitchens across the world from, Intercontinental Hotel Mauritius, The Ritz Carlton Hotel Dubai to his latest position as Asian Chef de Cuisine At Hoi An Restaurant. Located at Shangri-La Hotel Resort And Spa Qaryat Al Beri Abu Dhabi, Hoi An has become one of the most acclaimed Asian restaurants in the city.
Marco Pierre White – Chef Marco Arlotti
With more than 20 years’ experience, Chef Marco Arlotti joined the Fairmont Bab Al Bahr team in December 2018 as Chef de Cuisine and is the culinary custodian for the hotel’s Italian restaurant & bar, as well as its fine dining steakhouse. Both restaurant brands are developed by Marco Pierre White, the youngest chef to be awarded three Michelin stars.
Hailing from Federico Fellini’s hometown, Rimini, Italy, Marco brings with him an unwavering dedication to consistency, premium ingredients and a genuine passion for Italian heritage.
He started his career in his hometown and spent more than 11 years developing his luxury skills under the Four Seasons brand with a stellar international career across Morocco, France, Italy and more. During his tenure in Four Seasons Milan, Marco perfected his culinary knowledge and technique under the mentorship of legendary Chef Sergio Mei. Marco also had the pleasure of working with Michelin Star Joël Robuchon in Paris as Chef de Partie.
Namal By Kunal Kapur – Chef Kunal Kapur
Chef Kunal Kapur is a well-recognized Indian celebrity chef, restaurateur, and media personality known for his food-focused television shows, cookbook and hosting high dignitary’ events in the country. He is well recognized by the Ministry of India and was given an opportunity to present Satvik cuisine to Prime Minister Narendra Modi and German Chancellor Ms. Merkel, in Bangalore. He also cooked for 42 first ladies on the India Africa Summit besides an interactive cooking session with them during their recent visit to India.
Chef Kunal has an in-depth understanding of regional Indian cuisine having learnt it from the best in the industry during his early career. He is equally adept with innovative Indian cuisine that is at par with the best culinary standards in the world.
Kunal is well recognised as the judge cum host for television shows Masterchef India and Junior Masterchef India. He was invited to judge the semi finale of Masterchef America with Chef Gordon Ramsey. Vir Sanghvi quoted him as “The real star of Masterchef India”. His other very popular shows “My Yellow Table”, “Pickle Nation” & FitFoodie make him a cherished household name.
Bentley Kitchen – Group Executive Chef – Praba Manickam
Praba graduated in 2007 with a Master’s degree in Business Administration. Prior to these studies he had previously attained a Bachelor of Science in Hotel Management, all whilst gaining experience as a Commis Chef across Hotels in India. Although his parents advised him to focus on the engineering field – sector that offers secure job and good future, he took the choice for professional development in cooking with great passion, observing the dynamic field of expression.
Today Praba is responsible for overseeing 11 brands and 21 restaurants and a team of 350 chefs across the Middle East, South Africa and Europe, handles product sourcing for the group, dealing with suppliers to ensure restaurants are able to meet the demands and bringing quality products to all of his restaurants. Praba is reinventing Dubai’s restaurant business with every new brand launched by his Food Fund International (FFI) company. He has been creating excitement, implementing new ideas and strategies, menu developments, new concepts (including newly opened Taverna Greek kitchen, Americano in Dubai, Clay-Japanese Peruvian restaurant in Bahrain). He is currently working on 3 new projects in Dubai including beach club called Bohéme, and heading up major expansion plan for Saudi.
“For me, cooking is a philosophy, an art and a way to express myself and my special attitude towards those I cook for. You have to be dedicated and also creative to get on the right track in the culinary industry. It is very important to be ready to receive new information, no matter at what stage of your career”.
Tori No Su – Chef De Cuisine – Ando Takashi
Chef Ando’s distinguished career extends almost four decades and has seen him as head of leading Japanese restaurants throughout Asia including Tokyo, Kuala Lumpur, Hongkong, Beijing and Seoul. He began his career in the UAE at the Kempinski Hotel – Mall of the Emirates in 2008 to 2009, Jumeirah Zabeel Saray in 2010 to 2012 and joined Jumeirah at Etihad Towers Team in 2012 for pre-opening of the hotel’s authentic Japanese restaurant.
Learning to cook in his grandmother’s kitchen, Chef De Cuisine Ando Takashi reflects the utmost respect for ingredients in his traditional Japanese dishes.
A master of Japan’s traditional Kaiseki cuisine, specializes in Nimono (simmered dish) cuisine, Fugu (blowfish) as well as creative sushi and sashimi.
Mare Mare – Chef De Cuisine – Simone Federici
Chef Federico knew he was going to be a chef since he was 13 years old, growing up in Abruzzo, Italy. At 17 he was recognized as one of the top three young chefs in Italy by the National Federation of Chefs, and became a qualified sommelier the following year.
An international career followed, cooking in the Caribbean, Miami and the Middle East. Chef Federico has a philosophy of customer-centric adaptiveness – taking inspiration purely from what his diners want to see on their plates.
Case in point: the hotel brunch concept at Mare Mare, Jumeirah at Saadiyat Island Resort has been formed entirely from guests’ feedback.
Tamba – Head Chef at Tamba – Chef Divesh
Chef Divesh Anand, Head Chef at Tamba restaurant has over 13 years of experience in the culinary industry. After completing his Bachelor’s degree in Culinary Arts from the Indian Institute of Hotel Management, Divesh gained his strong culinary knowledge from Oberoi Hotels and Resorts. He specializes in modern Indian cuisine and international cuisine.
Divesh is well known for his influence on modern Indian cuisine and his unique approach to traditional flavors and ingredients with varied cooking techniques. Divesh combines authentic culinary roots with unique global insight into contemporary hospitality.
Fishmarket – Chef de Cuisine – Chef Lutfhi
A well-travelled Chef with more than 16 years of experience in the culinary industry. Currently holding the post of Chef de Cuisine of Fishmarket restaurant at InterContinental Abu Dhabi. Chef Lutfhi partnered to attain a series of awards that range from highly commended Seafood restaurant – Fishmarket in 2019/2018 to winning Pan Asian category for Cho Gao Marina Walk restaurant. He was also a Bronze medallist from Food Festival held in 2012.
Chef has great experience in creating new menu concepts across the Restaurants. His contribution helped to rank Cho Gao Marina Walk from the top 100 Restaurants in UAE.