Atlantis, The Palm has appointed a new executive chef to oversee a team of 480 staff and the resort’s 23 F&B outlets.
Cedric Darthial has two decades of culinary experience, and has worked at L’Aubergade, Chateau de Divonne and Chateau Lamothe.
He has also spent two years as sous chef on privately-owned luxury cruise line Silversea, after which he moved to Dubai to head up La Baie at The Ritz Carlton, and Fire and Ice at Raffles Dubai, where he led a team of 13 chefs.
Darthial’s career has taken him to the Far East, where he held positions at the Mandarin Oriental, Kuala Lumpur, The Peninsula Bangkok and lastly City of Dreams, Manila.
During his time at City of Dreams Cedric managed a team of 400, as well as restaurants such as Nobu and The Tasting Room.
Mark Patten, senior vice president of food & beverage at Atlantis, The Palm, comments: “Chef Darthial has held outstanding positions across Europe, the Far East and Dubai, and his expertise will take us to a new level in 2017.”