Madinat Jumeirah - comprising four luxury hotels, Jumeirah Mina ASalam, Jumeirah Al Qasr, Jumeirah Dar Al Masyaf and Jumeirah Al Naseem - has appointed new chefs who will be directed by new resort executive chef, Hans Lentz. Lentz is supported by five executive chefs across Madinat Jumeirah that oversee all culinary operations: Kuldeep Singh, executive chef of Jumeirah Mina ASalam; Tobias Pfister, executive chef of Jumeirah Al Naseem; Paul Lupton, executive chef of Jumeirah Al Qasr' Paul Hayward, executive chef of resort pastry and Mohammed Bahzad Barafi, executive chef of conference and events in Madinat Jumeirah.
Anna Maria Herreras joins the team as head baker for Jumeirah Al Naseem. Born and raised in Central Coast, California, she completed her studies in California and Europe. Throughout her career Herreras has worked with a number of award winning chefs and bakers in the US, Europe and Spain bringing their new techniques and recipes to the property. Since joining she has introduced 100% natural and freshly baked items made daily including a line of sourdough like the campaillou and breakfast options including banana bread with goats milk dulce de leche as well as a double crust apple pie served at The Palmery for dinner.
Georges Mikhael Najm brings a wealth of knowledge and expertise of all time Lebanese recipes to his new role as speciality chef at Khaymat Al Bahar, a beachfront Lebanese restaurant at Jumeirah Al Qasr, Madinat Jumeirah.
In charge of leading the team is resort executive chef Hans Lentz, whoses most recent position before joining Madinat Jumeirah was that of the executive chef at the Hilton Waikoloa Village on the Big Island of Hawaii where he took over the culinary operations in March of 2015. He has worked across Turkey, Puerto Rico, Guam, Egypt, Oman and Germany.
Jean-Pascal Irissou has joined Madinat Jumeirah as the new chef de cuisine at Rockfish, the Mediterranean restaurant at Jumeirah Al Naseem. Leaving his most recent role as chef de cuisine at the 101 Dining Lounge Restaurant by Yannick Alleno, the French chef is dedicated to discovering new ingredients with a tried and tested approach.
Jorge Rodrguez is appointed as head chef of Tortuga, Mexican Kitchen & Bar, the Mexican restaurant at Jumeirah Mina A'Salam, Madinat Jumeirah. He was born in Acapulco Mexico and spent the early years of his childhood discovering his love and passion for Mexican flavours and ingredients he inherited from his mother.
Miquel Badosa takes the position of chef de cuisine at Al Hambra; a traditional Spanish eatery at Jumeirah Al Qasr, Madinat Jumeirah. Badosa was born in Barcelona, Spain and at the age of 14, worked part-time in the summer months in the kitchen of his fathers hotel, Sant Antoni de Calonge in Spain. His experience in Dubai includes being part of the opening team at Casa de Tapas and Cielo Sky Lounge at Dubai Creek Golf & Yacht Club.