Habtoor Grand Resort, Autograph Collection, den ideelle stranddestinasjonen som ligger i den uberørte Jumeirah-stranden, har utnevnt Manuel Jose Caicedo til sin nye sjefskokk.
Chef Manuel's sikret seg sin postgrad i Culinary and Kitchen Management fra University of Culinary School i Barcelona og har et vell av internasjonal erfaring og kunnskap innen matlaging og administrasjon av flere kjøkken.
Fra å være kokk til en sjefskokk i Latin-Amerika og Spania, har kokk Manuel jobbet seg opp på kjøkkenet ved å håndtere forskjellige roller og har nå fortsatt sin kulinariske reise i Dubai som sjefskokken som jobber med forskjellige merker.
Formerly, Chef Manuel worked as the Executive Chef at Jumeirah Group/Jumeirah Hotels & Resorts and as an Executive Culinary Producer at Paramount Hotels & Resorts where he gained a world of experience. He worked as the Executive Banquet Chef at the Ritz-Carlton Hotel in Dubai where he successfully led the culinary department and oversaw the operations.
Prior to that, he had the honour of working in Spain at Ritz-Carlton Hotel Arts alongside Paco Perez – a prominent chef with five Michelin stars and Sergio Arola – a Spanish Chef with two Michelin stars. He was also part of the team at El Racó D’ en Freixa, where he developed creative menu ideas. Chef Manuel is experienced in opening new restaurant venues and hotels in Madrid, Tenerife and Barcelona and has catered up to 3000 guests.
A goal-oriented professional with expert culinary knowledge in multiple cuisines, including Spanish, Continental, Mediterranean and Middle Eastern, Chef Manuel is responsible for leading the operations, planning, organization and management of food preparation at the resort. He is also the creative brain behind menu planning and recipe design and ensures consistent quality in food production that exceeds the guest expectations.
Karolina Paliszewska, General Manager at Habtoor Grand Resort, Autograph Collection said: “We are pleased to welcome Manuel to the Habtoor Grand Resort family. Manuel’s extensive knowledge and immense experience in the industry will help revamp the hotel’s F&B concept and offering. His fresh outlook and passion for culinary excellence will bring new ideas, perspectives and techniques to the team.”
