Sofitel Dubai The Palm announces new appointments to its culinary team


Sofitel Dubai The Palm has strengthened its culinary team with several new appointments and internal development, including Chef de Cuisines for Moana, Laguna, Hong Loong and Porterhouse Steaks and Grills, as well as the appointment of an Executive Sous Chef and internal promotion from pastry chef Akshay Batra. From Chef to Executive Pastry Chef.

Chef Kevin Fleming, Executive Chef, said: “Looking forward to a very busy and exciting 2022, I have selected the best candidates available to further strengthen an already strong culinary team. Each appointee will bring their own unique skills and abilities individually and collectively as a team, we are poised to push the hotel’s culinary offering to the next level.”

Joining the culinary team as Executive Sous Chef is Diego Solis. He began his hospitality career 21 years ago in 2001 and holds a technical college diploma in food quality control. His culinary career took off when he joined Brick Hotel Brasserie (Mexico) as Sous Chef in 2009, then moved to Grosvenor House Dubai as Sous Chef. He then moved to China as Executive Chef for Hyatt Regency Dongguan and returned to the United Arab Emirates in 2017 as Executive Chef for St Regis Dubai. In his last role, he was Executive Sous Chef at Hilton Habtoor Palace and assisted the Executive Chef in managing all kitchen operations as a successful independent profit center, ensuring maximum guest satisfaction, through planning , organization, direction and control of the kitchen. operation and administration.

“I am delighted to be part of the team at Sofitel Dubai The Palm, a brand that I have always admired for its excellence and luxury. It will be an interesting journey ahead and I really look forward to working with the F&B team and keeping the culinary departments running smoothly,” added Chef Diego Solis, Executive Sous Chef.

Chef Akshay Batra is an award-winning Pastry Chef of the Year 2021 with over 15 years of experience and a proven track record as well as a wide variety of specialties in the F&B and Culinary industry. At Sofitel Dubai The Palm, he will now lead and oversee the dessert and bakery division of all restaurants and lounges, including Porterhouse Steaks & Grills, Manava, Moana, The World Eatery, Maui, Zoya by Maui, Olivier’s and Laguna. as an executive pastry chef. Chef as well as every other detail when it comes to aspects of the dessert offerings, setting the culinary pace for the coming year.

Jacob Neva Villarreal joins Sofitel Dubai The Palm as Head Chef for Moana Seafood Restaurant and Laguna Lounge. He is a Gastronomy Technician graduated from the Universidad Tecnológica De Cancún in Mexico with several years of expertise in cruises, restaurants and hotels. He launched his hospitality career at the Hyatt Regency Mexico City, where he was responsible for Latin American preparations. In 2015 he moved to Dubai and joined Hyatt Regency Dubai Creek Heights as Chef de partie and later worked with several hotels including Marriott Al Jaddaf and The Oberoi Hotel Dubai before joining the amazing culinary team at Sofitel Dubai The Palm. At Sofitel, he will oversee the smooth running of the Moana and Laguna lounges as well as all other details relating to the culinary department.

Commenting on his appointment, Chef Jacob said: “Cooking is not just my career, it’s my passion. I find it exhilarating to bring people together through food, creating unique and memorable dining experiences for guests. I look forward to traveling with Sofitel Dubai the Palm, collaborating with its dynamic team and refreshing the menu.”

Chef Mustian Gadang has been an award-winning new chef at Hong Loong Restaurant since its reopening last December. Chef Gadang brings to his new position a creative flair, Sofitel-style management and a culinary worldliness nurtured by assignments in Asia, the United States and the Middle East. Hailing from Jakarta, Indonesia, Chef Gadang began working his way up the ranks in 2007, before honing his skills at the Park Regis Kris Kin Hotel Dubai and working for some of the major hotel chains in the industry. Prior to joining Sofitel Dubai The Palm, Chef Gadang was Executive Chef at Shanghai Restaurant, JW Marriott Marquis Doha City Centre. A vast repertoire of practical work, in a sea of ​​diverse situations, has given Chef Gadang all the qualities required by Sofitel Dubai The Palm.

“I am very excited about this opportunity and the new chapter of my life in Dubai. Working alongside the talented culinary team at Sofitel Dubai The Palm, I look forward to bringing my passion, authentic Asian flavors and my signature ingredients in every Sofitel dish,” said Chef Gadang.

Adnan Nadeem has just been appointed Head Chef of Porterhouse Steaks & Grills at the Sofitel. He holds a Bachelor of Arts in English, graduated from American University, Dubai, United Arab Emirates and holds a Culinary Diploma in Culinary Arts from the Emirates Academy of Hospitality. Adnan is an industry veteran, with a storied culinary career spanning over 19 years, including 15 years of international experience. He has held various positions from Hawksmoor Bar and Grill (UK), Hilton JBR, Madinat and Meydan Hotel (Jumeirah Group), InterContinental Hotel (IHG), Dörpshus Lohe (Germany), Royal Vancouver Yacht Club (Canada) and Honeysuckle hotel (Australia). He was pre-opening sous chef at Porterhouse in 2013 and returned to join the team as head chef.

“I am delighted to join the dynamic team at Sofitel Dubai The Palm,” said Chef Adnan. I look forward to working with the fine range of dining services at Sofitel Dubai The Palm and am very pleased to be part of the award-winning Porterhouse Steaks and Grills.”


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