CHEF NARIMAN
- Atlantis The Royal, Dubai - Sous Chef and Department Trainer, Spearheaded culinary operations and training initiatives. Worked closely with renowned Chef Devoille.
- Jordi Bordas, Barcelona - a world pastry champion - where Nariman teaches the concept of creating light and gluten free desserts.
- Cedric Grolet, Paris - award winning best pastry chef in various prestigious association - Nariman worked under him as part of the team.
- Hotel Plaza Athenee Paris - The Alain Ducasse - Under the guidance of the Best Pastry Chef Jessica Prealpato - 2019.
- Le Bristol Paris - 114 Faubourg Restaurant - worked under the leadership of Pastry Art Champion Julien Alvarez.
Professional Education:
- Espai Sucre - Barcelona Spain, Ecole Ducasse School - Paris, France, Ecole Nationale Superieure de Patisserie-Yssingeaux, France, Michelin Pastry Academy by Alain Ducasse in South of France, Bachelor's degree in French Pastry Art.
CHEF FABIO PICCI (1954-2022)was a legengendary Florentine chef, restaurataeur, and cultural icon. In 1979, at just 24, he founded Cibreo in Florence's San Ambrogio district, redefining Tuscan cuisine with honesty and heart. His cooking celebrated humble ingredients, turning traditional dishes into expressions of culture and memory. Picchi believed food was not only nourishment but also a bridge between people, history, and art. He expanded his vision through the Cibreo Group, including a trattoria, cafe, fusion restaurant, and organic market. With C.Bio, he championed sustainable, locally source food long before it became a trend. His warmth, creativity, and deep respect for tradition made him one of Italy's most beloved chefs.
Today, his son Giulio Picchi continues his legacy, keeping the spirit of Cibreo alive in Florence,Italy.
CHEF JODIE FERGUSON is a Texas-born culinary innovator known for her refined balance of sweet and savory Southern flavors. A graduate of the University of Missouri-Columbia, she refined her technique during her tenure at The Ritz-Carlton and in executive roles across notable kitchens. Drawing inspiration from her grandmother, she founded Clara B's Kitchen Table, where comfort food meets elevated presentation. What began as a food truck has grown into an acclaimed restaurant named of the "Sauce Magazine's Best New Restaurants of 2021. Widely recognized as the "Sweet and Savory Chef," Ferguson continues to celebrate Southern heritage through creativity, warmth, and heart-driven cuisine.
CHEF JOSEPH ELEVADO (left)is a Filipino-American chef whose cuisine celebrates the vibrant flavors of Asia with a modern, inventive twist. From his training at the New York Restaurant School to working under culinary legends NOBU MATSUHISA and MASAHARU MORIMOTO, Elevado developed a style that blends precision, artistry, and bold flavor. He led Nobu Las Vegas to multiple awards before shaping the menu at Social House, and today directs the culinary vision at L'Ermitage Beverly Hills, crafting dishes that honor his heritage while embracing innovation. Known for his creativity, mentorship, and commitment to excellence, Elevado has earned Forbes-Five Star, AAA Five Diamond, and Mobil Five-Star accolades, inspiring the next generation of chefs along the way.
CHEF JOHN MIRANDA is a seasoned culinary professional with a rich background in fine dining. He honed his skills at The Resort at Pelican Hill and The Ritz Carlton. Served as Master Cook at Joel Robuchon before joining Twist by Pierre Gagnaire, where he worked closely with Chef Gagnaire and his team to deliver exceptional dining experiences. Most recently, he contributed to the culinary offerings at Fountainebleau Las Vegas. His culinary journey reflects his commitment to excellence and passion for creating memorable experiences.
CHEF KHALED HATEM is a seasoned pastry chef with extensive experience in fine dining establishments. He has worked under highly skilled executive Chefs and executive pastry chefs of different nationalities, enriching his culinary expertise. Chef Hatem has held positions at renowned hotels and restaurants, including Jumeirah Al Qasr in Dubai. Currently, he serves as the Head Pastry Chef at Lab Hub Catering Services, where he continues to innovate and lead in the field of pastry arts. His creations are pieces of arts that made him a respected figure in the culinary community.
CHEF JONATHAN DOUKHAN - Executive Chef – Le Cirque, Bellagio, Las Vegas
January 2023 – Present. Under his leadership, Le Cirque continues to exemplify disciplined excellence, culinary heritage, and quiet innovation.
Previously Executive Chef and Chef de Cuisine at L’Atelier de Joël Robuchon (MGM Grand), where he led Michelin-level kitchens from 2017 to 2023. Earlier roles include Sous Chef at Rivea (Alain Ducasse) and Aureole (Charlie Palmer) in Las Vegas.
His cuisine balances classical French structure with contemporary restraint, emphasizing clarity of flavor, seasonality, and elegant presentation—an approach aligned with the expectations of Forbes Five-Star and Michelin-caliber dining.
He began his culinary career in France as Commis de Cuisine at Hôtel Le Negresco and Aphrodite Restaurant in Nice.
