Fairmont Dubai has appointed Renald Epie as its executive chef.
Epie, a French national, has more than 20 years’ experience in classical French cuisine at a number of Michelin-starred restaurants.
He started his career in the culinary world at the age of 15 in Chicago, and became a chef at the age of 21. Epie has since worked at Alain Ducasse’s establishments such as Le Louis XV in Monte Carlo, The Spoon Food & Wine in Paris, and La Bastide de Moustier in South of France.
He has also worked in many other restaurants including Citrus Etoile, Bar & Boeuf and II Cortile before moving to a country in the Middle East as a private chef for the ambassador of France.
In 2013, Epie landed in Dubai to join the Burj Al Arab team to head-up seafood fine dining concept Al Mahara, before being promoted to executive sous chef. He held that role for two years before moving to sister property Jumeirah Al Naseem to be part of the pre-opening team. He then joined Atlantis, The Palm in the same capacity to experience a large-scale food and beverage operations.
In his new role, Epie will oversee Fairmont Dubai’s 10 food and beverage outlets including Noire and The Exchange Grill.