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Burj Al Arab Jumeirah welcomes three Celebrity Chefs
29 Apr 2019

Francky Semblat, Kim Joinie-Maurin and Kasper Kurdhal, have a combined total of seven Michelin stars at their most recent culinary appointments. The exciting news follows the recent milestone recruitment of Michael Ellis as Chief Culinary Officer, the former Managing Director of the Michelin Guide.

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The Burj Al Arab Jumeirah’s Al Muntaha restaurant welcomes Chef Francky Semblat and Sky View Bar & Restaurant welcomes Chef Kim Joinie-Maurin, both protégés of the famed Joël Robuchon’s school of excellence. Chef Kasper Kurdhal, who has worked alongside culinary legends like Roger Souvereyns, joins Al Mahara restaurant.

 

The news is in line with Jumeirah Group’s recent announcements to pursue its position as a leading international luxury hospitality brand. The group is further securing its prominence in the art of elevated dining experiences with a focus on delivering culinary sensations like no other.

 

Anthony Costa, Regional Vice President of Jumeirah Group and Managing Director of Burj al Arab, who appointed the three celebrity Chefs said:“I am thrilled to be welcoming Chefs Kasper, Francky and Kim to Burj Al Arab. Their experience at some of the world’s best restaurants coupled with their diverse backgrounds and entrepreneurial adventures will pave the way to a wonderful gastronomic journey.”

 

The Burj Al Arab Jumeirah aims to create elevated dining experiences for its guests, in line with Jumeirah Group’s continued focus on raising the bar in the experience economy.

 

Jose Silva, Jumeirah Group’s CEO added; “We are very proud to announce the arrival of three new culinary experts at our flagship hotel in Dubai. This appointment reveals the start of a more diversified and innovative culinary offering, in addition to our continued focus on the guest experiences, which is a core element of the luxury industry. Dubai’s diverse culinary scene will be a delight for Expo2020 visitors next year, and with over 60 restaurants in Dubai, we are ready to welcome its epicurean guests. This is the start of several other exciting culinary and customer experiences we plan to announce in the near future.”

 

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