Jumeirah Zabeel Saray Chefs

Jumeirah Zabeel Saray – A culinary destination on the Palm

Jumeirah Zabeel Saray Chefs

Ryan Jette - Executive Chef

Executive Chef Ryan Jette joined the team at Jumeirah Zabeel Saray in 2014.

Originally from the 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 over 16 years of culinary experience, Chef Jette has worked across USA, UK, and Singapore, from Station Chef to Executive Chef.

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.

In 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 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 luxury 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 specialise 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. 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 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 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.

  

Mohammad Al Makki - Chef De Cuisine, Al Nafoorah

Mohammad Al Makki is Chef De Cuisine for Al Nafoorah, one of the signature restaurants serving authentic Lebanese cuisine, at Jumeirah Zabeel Saray.

Chef Mohammad, with over 14 years of culinary experience started his professional career within hotels and resorts in 2002 where he worked as a cook at Riviera Hotel in Lebanon. He then worked at Radisson Blu Hotel & Resort as senior chef De Partie, and thereafter joined JW Marriott Hotel as Chef de Partie looking after the oriental kitchen.

He moved to Jumeirah Zabeel Saray in 2013 and worked as Sous Chef for the main kitchen and quickly grew to Chef De Cuisine thereafter. With the hard-work and commitment towards his role, Chef Makki moved on from the hotel and joined back as Chef De Cuisine in 2016 for Al Nafoorah.

At Jumeirah Zabeel Saray, Chef Mohammad Al Makki will assist Executive Chef Ryan Jette in operations of the restaurant.

 

 

Dirham Haque - Chef De Cuisine, Amala

Indian National, Dirham Haque, is Chef de Cuisine for Jumeirah Zabeel Saray’s signature North Indian restaurant – Amala. Chef Haque manages the daily operations of the culinary offerings at Amala by leading the team and creating new concepts to showcase the vibrant flavours of Indian cuisine.

A distinguished graduate in Culinary Arts with Merit from the Institute of Hotel Management in India, Chef Haque first started his career in the kitchen in 2010, working at a prominent restaurant Dum Pukht in India as Junior Sous Chef. Dirham’s innovative concepts and contribution towards making the restaurant one of India’s best has won the restaurant recognition. With his achievements, Dirham then stepped in the hospitality industry in 2013 working for one of Asia’s top luxury hotels, Oberoi Hotels, where Haque developed his culinary skills and grew as Sous Chef who independently led one of the restaurants’ daily operations, and thereafter in 2015 Chef Haque was appointed as Chef De Cuisine for Ananta restaurant in Dubai, owned by Oberoi Hotels.

He was also nominated and awarded previously for prestigious awards like Best Indian Cuisine Chef of the year 2014, from Times Food Guide Awards in India. One of his most prestigious achievements according to Chef Haque was the honour of serving India’s Honourable Prime Minister, Mr. Narendra Modi upon his visit to UAE in 2015.

Chef Haque joined Jumeirah Zabeel Saray in 2017 and currently leads the operations of Amala restaurant.

 

Asaf Tasdan - Chef De Cuisine, Lalezar

Chef De Cuisine, Asaf Tasdan joined the team at Jumeirah Zabeel Saray in 2017.

Originally from Turkey and a graduate in Food Technique from Mengen Culinary University in Turkey, Chef Tasdan has worked within many 5 star establishments and hospitality venues to date including hotels in Turkey, India, and Dubai.

With over 14 years of international culinary experience, Chef Tasdan started his career as a Sous chef at a hotel in Turkey in 2003 and thereafter moved on to pursue new heights with Hilton Hotels in 2005 and thereafter Grand Hyatt in Dubai as Chef De Partie leading the operations for a restaurant that seated 1200 covers.

Asaf also flew higher with his skillset and was appointed as In-Flight chef with a prestigious airline in the UAE. Having worked his way up through hardwork and dedication, Tasdan joined Jumeirah Zabeel Saray in 2017 with an objective of conceptualizing the essence of the resort’s signature and the first Anatolian restaurant on the Palm Jumeirah – Lalezar.

He will be working closely with the Executive Chefs to manage daily operations of the restaurant, and with the team to initiate new ideas and concepts to bring back Turkey’s culinary heritage at Jumeirah Zabeel Saray.

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