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Jumeirah Zabeel Saray Chefs

Jumeirah Zabeel Saray Chefs

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.



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.


Sahin - Chef De Cuisine, Lalezar

Chef Sahin, after graduating from the Anatolian University (Department of Cookery), started his culinary career in 2005 working across Istanbul, Bodrum, Mugla and Etiler where he grew from Commis Chef to Sous Chef in 2011.

During this time, Chef Sahin worked within many luxury resorts including the Kempinski Hotel and Hilton Hotel. In 2012, Chef Sahin moved to the UAE, where he became Chef de Cuisine for the first time at Lalezar until 2014 before moving back to Turkey, Antalya where he worked at the Rixos Hotel as Executive Sous Chef. Chef Sahin has since moved back to Jumeirah Zabeel Saray and Lalezar, taking on the new position of speciality Chef de Cuisine. .



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