Habtoor Grand Resort، مجموعه Autograph، مقصد ساحلی ایده آل واقع در ساحل بکر جمیرا، Manuel Jose Caicedo را به عنوان سرآشپز اجرایی جدید خود منصوب کرده است.
سرآشپز مانوئل مدرک تحصیلی خود را در رشته آشپزی و مدیریت آشپزخانه از دانشکده آشپزی دانشگاه بارسلون دریافت کرد و دارای تجربه و دانش بین المللی فراوانی در آشپزی و مدیریت غذاهای متعدد است.
سرآشپز مانوئل از آشپزی گرفته تا سرآشپز اجرایی در سرتاسر آمریکای لاتین و اسپانیا، با موفقیت در آشپزخانه با ایفای نقش های مختلف پیشرفت کرده و اکنون به عنوان سرآشپز اجرایی که با برندهای مختلف کار می کند، به سفر آشپزی خود در دبی ادامه داده است.
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.”
