Samaan Hilal

Managing Partner

Samaan’s first and most distinct memories were formed in the flurry of smells, sights and flavours of his mother’s kitchen. The impact of these tangible memories launched Samaan’s lifetime affair with culinary arts and a successful career over the next 35 years. His journey began in his native Lebanon, where he studied and mastered the

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Marc Bayon

Chef Consultant
Chez Cuisinevolution conseil

He is the Master chef of France and a Member of L’Academie Nationale de Cuisine Paris

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Jacques Decoret

Head Chef
Maison Decoret

Grand Chef Relais & Châteaux Jacques Decoret is at the helm of Michelin star resaurant, Maison Decoret in France. His cuisine is the product of his life and culinary experience; “my cuisine aims to be personal and universal at the same time, imaginative yet down-to-earth, such as my medley of destructured hot chestnuts served in

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Uwe Micheel

Emirates Culinary Guild

Uwe Micheel is a German national, married to wife Annette, with 2 grown up boys Paul 25 and Max 22. Since 1993 he has been working in Dubai, holding a post of Director of Kitchens at the Radisson Blu Hotel DDC and Emirates Culinary Guild General Secretary from 1994, ECG Chairman from 1996 and President

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Thomas A. Gugler

World Association of Chefs' Societies (WACS)
Saudi Arabia

At the Worldchefs Congress 2016 in Thessaloniki, Greece, Thomas A. Gugler, was elected as the President for Worldchefs for the coming 4 years. Previously Continental Director of Africa & Middle East), Gugler beat two other candidates to the Presidency seat. The dynamic German national has played an instrumental role in Worldchefs. In his 3 years

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Philippe Marand

Head of Chocolate Academy Dubai
Technical Advisor Chocolate Academy

A key figure of the gourmet world and the head of the Chocolate Academy™ Dubai, Philippe Marand. His career has been an international one. He has been working in such hallmarks of Parisian cookery as the Hôtel Intercontinental, Dalloyau and the Ritz before serving as the ambassador of Lenôtre in premiere chocolaterie and pastry events

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Paul Markus Bruschweiler

WACS Global

Swiss Diploma Master Chef Marco P. Brüschweiler is a 60 years old Swiss national, who started his culinary career by the age of 15, in a small Restaurant on the Lake of Constance near the German Border in Switzerland. He has been working for 3 years in Switzerland in various hotels and restaurants to gain

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Jihad Dfouni

Executive Chef
Hilton Habtoor

Being in the field for over 24 years between Dubai, Beirut and Lebanon’s most prominent restaurants and hotels, Dfouni brings to the table a vast culinary experience in all types of cuisines. In his former position as Executive Sous-Chef at Hilton Beirut Habtoor Grand, he oversaw the entire hotel central kitchen operation, including the restaurants,

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Sudhir Sibal

Indian ambassador to the World Chefs Without Borders (WCWB)
Approved judge of the World Association of Chef Societies (WACS)

Chef Sudhir Sibal is the Indian ambassador to the World Chefs Without Borders (WCWB). As an Indian hospitality professional with over 36 years of experience, he has distinctive achievements in food production. His career path as a chef took him through some interesting and glamorous turns of life where he experienced the rigours of the

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Charles Azar

Master Consultant Chef
President of the delegation of L’Académie Nationale de Cuisine Middle East and the GCC

They say “The discovery of a new dish does more for human happiness than the discovery of a new star”. That’s what Chef Charles encountered during his 20 years of experience in the pastry world. Born in Beirut, where food is strongly associated with social and family gatherings, Chef Charles Azar discovered his passion for

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Meet the Stars