Paul Hage

Group Culinary Director 
Al Habtoor Hospitality

Paul Hage was born on March 8, 1973 in Ain Aar Lebanon. A Lebanese Chef and Restaurateur with a family of chefs and food lovers, Paul developed a passion for cooking at an early age. Starting at the age of 16 as an apprentice chef and received a diploma of production at Technical School of St. Joseph, Lebanon. At the age of 20, together with his father Fouad El Hage he already owned a company called Fouad Fine Cuisine. With determination, an additional restaurant was put up for the next five years named Au Trois Fontaines which serves International Carte. In 2000, he worked as a Chef de Partie and a member of pre-opening team in Hotel Phoenicia Intercontinental Beirut, Lebanon. He joined Metropolitan Palace Beirut two years after, as a Sous Chef. With his perseverance, by the year 2004 he became a Senior Sous Chef and acting Executive Sous Chef. After a year, he became part of Habtoorland Beirut Lebanon handling six outlets as a Head Chef.
Back in 2001, he was the chef for the biggest salad in the world (Tabbouleh) Guinness World Record. He won a gold medal for the five course in 2002. A gold medal in live cooking year 2003 and took up Cuisine Et Culture training at institute Paul Bocuse Lyon France (Program B). In 2004 he won a silver medal for the pre-selection for Bocuse D’or. In 2005, he won a gold medal in live cooking and a Boecker hygiene trophy. Year after, he won a bronze medal in black box competition Dubai, UAE. In 2007 he was the team leader for the Salon Culinary Dubai UAE who won’s 4 bronzes, 1 silver and 1 gold. Same year he did a course Cuisine de Monde at Academie D’art Culinary de Paris Le Cordon Blue Paris.
A member of Emirates Culinary Guild, Chaîne des Rôtisseurs – the world’s oldest international gastronomic society, founded in Paris in 1248 and Academe Nationale de la Cuisine in Paris, France.

Paul has impeccable leadership and cooking knowledge. After relocating to Dubai as executive sous chef of Habtoor Grand Beach Resort & Spa, Paul’s managerial and culinary skills, alongside his determination and hard work, were duly noted and he was promoted to executive chef of the hotel in 2005 where Paul who was in charge of 16 outlets. And currently in the position of Group Director of Culinary at Habtoor Hotels, Al Habtoor Group Dubai, UAE.