CHEF KIM JOINIE-MAURIN - protégé of the famed Joël Robuchon’s school of excellence.
Al Qasr Jumeira Dubai - Executive Chef . Al Mahara Burj Al Arab - Executive Chef, Sept. 2019 for 5 yrs. Burj Al Arab Executive Sous Chef. Burj Al Arab - Scape Restaurant - Executive Chef, from Jan 2019. Joel Robuchon Restaurant, Executive Chef Resort World Sentosa, Singapore - 7 years & 5 months. Joel Robuchon Restaurant Las Vegas - Sous Chef - Jan. 2007-Jan. 2011. Internships: Au Crocodile - Strassbourg Area, France & L'arpege - Ile-de-France, France. He studied École Hôtelière et de Tourisme Paul Augier in Nice and École Supérieure de Cuisine Française (ESCF) Ferrandi in Paris where he pursued his career in culinary.
SIMONE CEREA - Director of Food And Beverage at Four Seasons Hotels and Resorts. For Forty Years he worked in culinary, beverage & service. Former Executive Chef of Four Seasons at Gresham Palace Budapest, Regent Singapore a Four Seasons Hotel & Resort, Director of F&B Koh Samui (Thailand), Director of Food And Beverage in Sharm El Sheikh, South Sinai, Egypt, Director of F&B Four Seasons Hotels & Resorts, San Pellegrino Terme (BG) Italy
CHEF MARC SUENNEMANN - with the Sous Chef. Executive Chef/Partner at Thali Wine & Tapas, Chef/Owner Tasty Day Atlanta Georgia, Former Chef/Owner Mr. Chef Delicious, He has held various position, including Executive Chef of The Whitley Hotel Buckhead Atlanta and Emory Conference Center Hotel. He won the tittle of 'The Copper Skillet World Champion' in 2008. He was trained in his native Hamburg, Germany at the College of Gastronomy and Food. He apprenticed in various five star hotels throughout Switzerland & Germany.
CHEF DAVID MIDDLETON - CHEF DAVID MIDDLETON - Executive Chef of Lakeside and Tableau at Wynn Las Vegas, is recognized for his precise, product-driven cuisine and mastery of dry-aged fish, a rarity in luxury seafood dining. A California Culinary Academy–trained chef, his background includes leadership roles with Chef Daniel Boulud’s Dinex Group and Marché Bacchus, bringing classical French discipline to a modern, restrained expression.
CHEF VIPIN CHARLY - Executive Pastry Chef at Waldorf Astoria Hotels & Resorts Amsterdam Netherlands, celebrated for his creative, refined desserts and imaginative afternoon tea presentations. Born in India and trained in patisserie, he honed his craft across luxury hotels in the Middle East before leading the pastry kitchen at Waldorf Astoria Amsterdam, where his elegant, flavor-forward confections and artistic creations enhance the hotel’s distinguished culinary offerings.
Chef FRANCK ISTEL - Chef Franck Istel is Executive Pastry Chef for Kempinski Hotels Bangkok, known for refined technique and European inspired dessert artistry. Born in Strasbourg, France, he began his culinary journey with traditional French apprenticeship before building an international career across luxury hotels and resorts, including leadership roles in Dubai, China, London, and Mauritius and a notable tenure as Executive Pastry Chef at Four Seasons Hotel Guangzhou. Today his pastry programs reflect classical French discipline and global perspective, elevating Kempinski’s sweet offerings with creativity and precision.
CHEF PEDRO MARQUES - Executive Chef Hotel Pestana Palace - Apr 2010 - present - 15 years Lisbon Portugal, Executive Chef Hotel Cascais Miragem - July 2004 - Dec2007, Cascais Sous Chef Hotel Pestana Palace - June 2001- June 2004, Chef de Partie Hotel Fortaleza do Guincho- Dec 2000 - June 2001, Guincho Cascais Hotel de Penha Longa May 1994 - Dec 2000.
Thirty years of experience in national and international haute cusine and lead large teams and the simplicity of doing what he love.
CHEF NICK GREEN - Owner, The Hardware Store Restaurant, Vashon Executive Chef/Restaurant Consultant, former Regional Executive Chef and Restaurant Consultant, formerly Executive Chef at Noble House Hotels & Resorts in San Diego, Executive Chef of Adelaide Restaurant at L’Auberge Del Mar, and a chef at The Willows Inn. A California-trained chef, he is known for his ingredient-driven, refined cuisine, blending classical technique with modern expression to elevate dining experiences across the properties he oversees.
