Habtoor Grand Resort, Autograph Collection, destinasyon ideyal bò lanmè ki sitiye nan plaj Jumeirah primitif la, te nonmen Manuel Jose Caicedo kòm nouvo Chef Egzekitif li.
Chef Manuel te jwenn diplòm pòs li nan Jesyon gastronomik ak kwizin nan University of Culinary School nan Barcelona epi li gen yon richès eksperyans entènasyonal ak konesans nan kwit manje ak jere plizyè kuizin.
Soti nan yo te yon kwit manje nan yon Chef Egzekitif atravè Amerik Latin ak Espay, Chef Manuel te travay avèk siksè wout li nan kwizin nan nan manyen wòl diferan e li te kounye a kontinye vwayaj gastronomik li nan Doubay kòm Chef Egzekitif la ap travay ak diferan mak.
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.”
