Chefs

THE GRAND HYATT AMMAN WELCOMES NEW CHEF

The Grand Hyatt Amman announced the departure of chef Daniele Macioce, who joined the hotel two years ago to undertake the launch of The Lombard restaurant.

Macioce contributed to turning the restaurant into one of Amman’s hottest culinary destinations. He soon became known for his traditional approach, focusing on the authenticity of flavors and tapping into his vast knowledge of the forgotten dishes of Lombardia, which he learned from his mother. Macioce will hand the reins over to the talented Italian chef Federico Carsili, who has 22 years’ experience in kitchen management and culinary arts. Carsili has worked at top-notch restaurants and five-star hotels in China, Doha, Romania and Italy. hyatt.com

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NEW EXECUTIVE CHEF JOINS THE H DUBAI

The H Dubai announced the appointment of Laurent Petit as its new executive chef. In his new role, Petit will manage all operations for the hotel’s main kitchen. The French chef brings with him over 30 years of experience in the hospitality industry, spanning across Europe, Asia, Africa and the Middle East.

Before joining The H Dubai, Petit worked for numerous renowned International hotel brands, including IHG Hotels & Resorts, Accor Hotels, and Shangri-La Hotels & Resorts, to name a few.

He started his career in 1986 at La Grande Cascade, one of the most popular Michelinstarred restaurants in Paris. He later worked at Hotel Bel Air in France and subsequently moved to London to join the five-star Hotel Intercontinental. He then relocated to the Middle East in 1994.

In between his culinary journey in the region, Petit also managed to develop his career in Africa, which exposed him to different cuisines. The chef has also worked in Oman, Bahrain, Egypt, Abu Dhabi and now Dubai, absorbing the traditional Arab culture which he incorporates into his kitchen. hhoteldubai.com

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NAIL-BITING FINISH FOR S.PELLEGRINO GRAND FINALE

After the long wait for the final chapter in this exciting story, the S.Pellegrino Young Chef Academy Grand Finale 2021 took place from October 28-30 in Milan.

The S.Pellegrino Young Chef Competitionis the key activity of the S.Pellegrino Young Chef Academy project, launched by S.Pellegrino last year, with the aim of nurturing the future of gastronomy by discovering young talents and empowering them with a plan of education, mentoring and experience opportunities. This edition of the competition was more impressive than ever, attracting applicants from all over the world. A total of 135 young chefs passed the preliminary selections and took part in live cook-offs in front of international jury panels from the participating countries of the 12 regions. The S.Pellegrino Young Chef Academy Competition Regional Winners arrived at the Grand Finale after a mentorship path during which, thanks to the support of a Senior Chef, they were able to refine their signature dishes. Having taken the regional title for UK and Northern Europe back in 2019 with his signature dish Humble vegetables, Jerome Ianmark Calayag beat 11 other finalists to become the overall winner of S.Pellegrino Young Chef Academy 2021. The main prize was complemented by three additional awards celebrating different aspects of culinary culture. The first of these, the S.Pellegrino Award for Social Responsibility, was won by Callan Austin, who had made it to the final by winning the regional award for Africa and Middle East. The Acqua Panna Award for Connection in Gastronomy, on the other hand, went to Elissa Abou Tasse, winner of the Africa and Middle East regional award. Her dish, Adam’s Garden, reflects a sharp identity, having flavors that embody the Levant region: Lebanon, Syria and Palestine. It consists of vine leaves mille-feuille filled with burned eggplant cream, salted pine nuts praline and burned lemon pearl, topped over lamb’s testis and pomegranate molasses glazed fig birds with a sauce made from riso venere. And finally, the Fine Dining Lovers Food For Thought Award, voted by the Fine Dining Lovers online community of foodies, chefs and gourmet enthusiasts around the world, was awarded to Andrea Ravasio from the Iberian and Mediterranean Countries region.

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The Hotel is superbly located in Tabarja and is merely a few minutes away from the main attractions of the city such as Casino Du Liban. Each of the 129 sea view rooms & suites is designed so that the guest feels very comfortable and has a quiet, relaxing sleep. Bed positions, interior design, color harmony. Attention was paid up to the smallest detail.

With 5 di erent outlets to choose from, your stay at BURJ on BAY will be exceptional and memorable. Our internationally trained chefs are so passionate about cooking, they use the nest ingredients and only serve the highest quality food and drinks. It is this attention to detail that makes all the di erence.

ROOMS & SUITES FOOD & DRINKS BANQUETNG

129 Sea View Rooms and Suites

Standard Room

Deluxe Room

Executive Room

Junior Suite

Master Suite Five outlets o er a wide range of cuisine from French to International satisfying all tastes day and night indoor and outdoor, with a wide range of cocktails and drinks to choose from. Well-equipped function rooms o ering a range of exible event space and bespoke meeting utilities with special catering packages. Providing personalized services, exceptional food and beverage, parking and Wi-Fi access for events up to 500 delegates.