Ryan Jette - Executive Chef
Executive Chef Ryan Jette joined the team at Jumeirah Zabeel Saray in 2014.
Originally from USA, Chef Jette holds a degree in Culinary Arts (obtained 2001), and has worked within many 5 star establishments and hospitality venues to date including the Madarin Oriental hotel, New York, London and Miami, The Sentosa Resort, Singapore, and JW Marriott in San Francisco.
Most Notably, Ryan has worked for 3* Michelin Guide rated restaurant ‘The French Laundry’ in California, USA - from developing menus to creating different nine course tasting menus daily.
With an extensive array in over 16 years of international experience and knowledge within cooking and managing multiple cuisines, Chef Jette has worked his way up through different positions in the kitchen from Station Chef to Executive Chef across the USA, UK, and Singapore.
Chef Jette was initially appointed as Executive Sous Chef at Jumeirah Zabeel Saray. Excelling in his role and responsibilities, he was promoted to the role of Executive Chef in February 2016, and now leads the kitchen at the resort.
Manuel José Caicedo Moncada - Executive Sous Chef
With an extensive array of international experience and knowledge within cooking and managing multiple cuisines, Manuel has succeeded his way up through different positions in the kitchen - from Cook to Executive Banquet Chef across Latin America, Spain, and now extended his culinary talent within Dubai as Executive Sous Chef with Jumeirah Zabeel Saray.
Chef Manuel’s education background includes a Postgraduate degree in Cuisine and Kitchen Management from the University Culinary School in Barcelona.
At his previous position, he worked as Executive Banquet Chef with Ritz-Carlton Hotel in Dubai leading the culinary department and prior to that, worked in Spain and Argentina. He is a goal oriented professional with a wealth of culinary knowledge in Spanish, Hotel Continental, Mediterranean and Middle Eastern cuisine.
At Jumeirah Zabeel Saray, Chef Manuel is responsible for assisting the Executive Chef in the operation and administration, planning, organizing, and managing all activities within the Food preparation areas of the resort. Manuel will also assist in planning of menus and designing recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.
George Anachorlis - Pastry Chef
Chef Anachorlis joined Jumeirah Zabeel Saray in March 2013 and is Pastry Chef for the luxury five star resort.
Originally from Greece, George has obtained over 10 years of professional cooking and kitchen experience creating many spectacular pastry and sweet dishes.
Prior to joining Jumeirah Zabeel Saray, Chef Anachorlis had experience working across a range of five star establishments within Greece, namely The Romanos & Westin Costa Navarino (Messinia), Domotel Les Lazaristes (Thessaloniki), Grecotel Amirandes (Crete) and Eagles Palace (Chalkidiki). Chef Anachorlis also holds a degree and specialisation in Pastry and Culinary Art, obtained from the Organization of Tourism Education and Training (Greece).
In his role at Jumeirah Zabeel Saray, Chef Anachorlis will specialize in international dessert buffets, platted desserts, molecular elements in Pastry, chocolate and big banquet operations.
Musabbeh Al Kaabi - Executive Oriental Chef
Chef Musabbeh’s colourful culinary career started after serving seven years in the United Arab Emirates Army forces, where in 2001, he joined Jebel Ali International Hotels Golf Resort & Spa as Commis Chef, followed by Oasis Beach Hotel until 2005. In 2006, Chef Musabbeh joined the Jumeirah Group where he worked for three years at Jumeirah Beach Hotel.
In 2009, he became the Sous Chef De Cuisine at Dubai World Trade Center and then became the Head Chef in the Kempinski Hotel Mall of the Emirates. Chef Musabbeh then became a Concept Consultant Chef for the pre-opening of Shawati restaurant in Abu Dhabi, before moving to the Cassels hotel in Al Barsha where he was an Executive Chef.
Prior to joining Jumeirah Zabeel Saray in 2011, Chef Musabbeh was famous for his Ramadan cooking shows which were featured in both Kuwaiti Channel Al Rai TV “Sufra Khaleejeeya” and Sharjah TV “Cooking and More”. Musabbeh to this day still presents various TV shows and cooking demonstrations across the region including the UAE Culinary and programs for Jumeirah in the USA.
Rajesh Nayak - Chef De Cuisine, Sultan's Lounge
Rajesh Nayak is Chef De Cuisine for Sultan’s Lounge, the well-known lobby lounge for Afternoon tea and snacks, at Jumeirah Zabeel Saray.
Chef Rajesh, with over 13 years of culinary experience started his professional career within hotels and resorts in 2003 where he worked as Chef in Charge at Mazda Restaurant in Mumbai. He then worked at Kempinski Hotels as Commie, and thereafter joined Madinat Jumeirah as Demi Chef de Partie looking after the main kitchen for all day dining and A la Carte.
He moved to Jumeirah Zabeel Saray in 2013 and had worked as Sous Chef for the All Day Dining Kitchen. With the hard-work and commitment towards his role, Chef Rajesh was promoted as Chef De Cuisine for Sultan’s Lounge, and now manages the kitchen.
At Jumeirah Zabeel Saray, Chef Rajesh will assist Executive Chef Ryan Jette in operations of the Sultan’s Lounge.
Jonathan Bouthiaux joined Jumeirah Zabeel Saray as Chef de Cuisine for The Rib Room restaurant, Dubai’s favourite place for meat lovers to enjoy a dining experience of incomparable quality.
Chef Jonathan, with over 14 years of culinary experience started his professional culinary career within hotels and resorts in 2006 where he worked as Chef de Partie at A la Duchesse Anne and Grand Hotel in France. He then worked at Hotel Palazzo Versace in Australia managing and setting up an international team, menu designing, and other operational tasks.
Chef Jonathan moved to Dubai in 2014 where he worked with One & Only The Palm as Chef De Cuisine, in charge of the ZEST Restaurant, operating a team of 25 chefs.
At Jumeirah Zabeel Saray, Chef Jonathan will ensure that the restaurant provides the highest quality menu and service through passion, innovation and training, and will also be assisting the Executive Chef Ryan Jette in operations.