Ryan Jette - Executive Sous Chef
Executive Sous Chef Ryan Jette joined the team at Jumeirah Zabeel Saray in 2014.Chef Jette, originally from the USA who holds a degree in the Culinary Arts (obtained 2001), has worked within many five star establishments and hospitality venues to date including the Mandarin Oriental Hotel, New York, London and Miami, The Sentosa Resort, Singapore, and JW Marriott, San Francisco.
Most notably, Ryan has worked for three-star Michelin Guide rated restaurant ‘The French Laundry’ in California, USA and worked upon the luxury Ship the ‘Royal Albatross’ managing all food and beverage offerings.
With an extensive array 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, Singapore and now brings his expertise and skills to Dubai.
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.
Jasheer Valiya - Chef De Cuisine, The Rib Room
Chef Jasheer Valiya joined Jumeirah Zabeel Saray in 2015 as Chef de Cuisine for The Rib Room, the latest edition to the resorts electric restaurant portfolio. Here, Chef Valiya is responsible for conjuring up the best in grilled meats, ribs and seafood dishes for the British steakhouse and will manage the on-going success of the outlet.
Chef Valiya, with over 12 years international culinary experience where he has developed skills perfect for The Rib Rooms offering, started his professional culinary career in 2004 in India where he trained as a Commis Chef for the Tamarind Restaurant in Kolkata. From this, Chef Valiya began his career working with hotels and resorts in 2005 when he became Commis Chef for a seafood restaurant in Le Royal Meridien, Chennai, India. Jasheer then moved to the UAE, Dubai in 2007 where he progressed from Chef De Paritie, to Head Chef for the well-known Exchange Grill and Nine bar at the Fairmont Hotel, The Palm. After six years and enabling the restaurant to win multiple awards and accolades including ‘Best Steak house’ and ‘Best Business Lunch’ by Time out, and number 2 ‘Best Restaurant’ in by Esquire magazine, Chef Valiya progressed to the Ritz Carlton hotel in Riyadh, KSA in 2013. In this role he was Chef De Cuisine for the Exchange Grill again, learning what it takes to manage the culinary team.
Prior to Joining Jumeirah Zabeel Saray, Chef Valiya obtained a diploma in Hotel Management, Catering Technology and Applied Nutrition from the Subhas Bose Institute of Hotel Management (SBIHM) Kolkata in 2006.
Aman Kumar - Chef De Cuisine, Amala
Indian Chef Aman Manoj Kumar joined Jumeirah Zabeel Saray as Chef De Cuisine in Amala, the resorts signature Indian restaurant after 17 years’ experience working across different international hotels. Chef Aman now manages a creative team of culinary professionals serving the finest Northern Indian cuisine in Dubai.
Chef Aman graduated from the Government Institute of Hotel Management in India in 1996 with a Diploma in Hotel Management. From this, he started his culinary career within hotels as a Commis Chef in India in both The Park Delhi and Hyatt Regency Hotel in Delhi.
In 2000, Chef Aman left India and spent eight years working for the Four Seasons Resort in the Maldives and Four Seasons Hotel in Singapore first as a Commis then Chef De Partie and finally as a Jr. Sous Chef. He is now creating the award-winning cuisine at Amala where he has been since 2010.
Sushant Nipanikar - Chef De Cuisine, Imperium
Originally from India, Chef Sushant Nipanikar joined Jumeirah Group first in 2000 at Jumeirah Beach Hotel, and has since then moved to Jumeirah Zabeel Saray where he is now Chef de Cuisine for Imperium, the resorts signature French-brasserie demi buffet restaurant, where he drives a busy team serving up exquisite French-inspired and international dishes.
Chef Sushant’s culinary career started in India in 1995 where he worked as assistant cook at the Nanu Resort in Goa. Here, he worked his way up through to Head Cook gaining experience within the Royal Goan Beach Club and Nanutel before moving to Dubai in 2000 where he worked for nine years at Jumeirah Beach Hotel.
Prior to joining Jumeirah Zabeel Saray in 2011, Chef Sushant worked as Jr. Sous Chef as part of the pre-opening team for Al Forsan International Sports Resorts in Abu Dhabi, and Sous Chef for Le Meridien Mina Seyahi beach resort in Dubai.
Umit Cilit - Chef De Cuisine, Lalezar
Turkish Chef Umit Cilit, joined Jumeirah Zabeel Saray as Chef De Cuisine in Lalezar, the resorts signature Turkish restaurant after 20 years’ extensive culinary experience. He now leads Dubai’s first Anatolian restaurant where classic Turkish cuisine is captured in an ambience reminiscent of the Ottoman Empire. Chef Umit focuses on fusing a multitude of Turkish flavours within each dish to create eclectic, mouth-watering contemporary cuisine.
After graduating from the Mengen Anatolian Cookery Vocational School, Chef Umit, started his culinary journey as Commis-Demi Chef at the Divan Hotel in Istanbul. Since then, he has worked his way up within the kitchen working as Chef-de Partie for the opening teams of both the International Airport Hotel and Radisson SAS Bosphorus Hotel in Istanbul.
In 2007, Chef Umit moved to Antalya, where he worked for four years as Sous Chef across two hotels, before moving back to Istanbul as Head Chef for the American Hospital, Divan.
Prior to moving to the UAE and Jumeirah in 2014, Chef Umit worked in the Doubletree by Hilton as Senior Sous Chef.
Deniz Katranci - Chef De Cuisine, MusicHall
Turkish Chef Deniz Katranci first joined Jumeirah Zabeel Saray in 2011 and is now Chef de Cuisine for MusicHall, an extraordinary venue presenting a unique and innovative take on the ‘dinner and dance’ concept. Here, Chef Deniz creates exciting dishes for many large scale events and gala dinners, served within the amid the grand atmosphere of the theatre.
After graduating from Culinary School in Izmir, Turkey in 2000, Chef Deniz joined the Suzer Hotel, Izmir, as a Comi Chef and then became Chef de Partie at the Sheraton Cesme Hotel, Izmir, for two years.
In 2003, Chef Deniz moved to the Istanbul Doors restaurant group as Sous Chef where he stayed for three years perfecting his modern flare for Turkish cuisine. After an additional year at the Ritz Carlton, Istanbul, Deniz decided to move to Dubai bringing his extensive experience for UAE diners to enjoy.