Chefs for all seasons arrive in region

East meets west in the Middle East. And that brings a host of international flavours to the region as the Middle East welcomes a host of international chefs.

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By  Sarah Campbell Published  May 15, 2005

East meets west in the Middle East. And that brings a host of international flavours to the region. Andrea Molinari is the new Italian chef at Sabella’s restaurant at the Ajman Kempinski. Molinari brings with him a rich background in traditional and contemporary Italian cooking. Molinari, who holds a degree from a private culinary college in Varese, Italy, started his first job in 1994 at the Ramada Hotel in Milano within the team of executive chef Alessandro Redolfi. In 1998 he went to London where he became chef entremetier at the famous Bice Restaurant. After one year in London, Molinari took over the position as chef de partie tournant at the Marriott Hotel Milano. In 2002, he worked in the opening team of the Melià Poltu Quatu Hotel in Sardinia. After two years he returned to Milan where he became sous chef at the Melià Hotel Milano. He joined the team at Sabella’s in April. Al Faisaliah Hotel in Saudi Arabia has recently made a number of additions to its chef portfolio. The new team includes Peter Fuchs — an Austrian national, who joins as executive chef directly from one of the UK’s top country house hotel, the Celtic Manor, where he was employed initially in the capacity of executive chef, later becoming food & beverage director. The new executive sous chef, Anthony Reynolds, also an Austrian national, joins the Al Faisaliah Hotel from a three-year spell in Dubai, where he was executive chef in charge of food & beverage for the Nab El Sheba Club. Taking over the top toque position at The Globe Restaurant is Olivier Pignole. Chef Olivier’s training began in the two-Michelin-star kitchens of Jean Paul Janet, moving on to work with several other three-Michelin-star chef patrons, including Bernard Loiseau, Pierre Gagnaire and Fernand Point. Ario Pudi Nujroho has joined as the new banqueting sous chef. Hailing originally from Indonesia, he was at the Grand Mirage Resorts Nusadua, Bali in the capacity of executive chef. Antipodean flavours are set to flow in Dubai. Australian chef Adam Melonas is the new addition to the menu at Amwaj seafood restaurant at the Shangri-La Dubai. Melonas has been introducing several new menu innovations to the a la carte at Amwaj since joining in April, and will be showcasing dishes using soft shell crabs throughout May. A gourmet à la carte menu featuring the soft shell crab will include soft shell crab nori rolls, tempura crabs stuffed with scallops mousse, soft shell crabs with tenderloin steak and chilli crabs served with ginger, shallots and saffron pilaf. Meanwhile, Australian celebrity chef Tony Bilson will be jetting in this month to head up the kitchen team at Palm Grill at the InterContinental Dubai. The outlet will be hosting an Australian promotion from May 16-23.

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