Heinen brings over 34 years of professional culinary experience from hotels such as JW Marriott Hotel Ankara and Le Meridien Barbarons Seychelles. He also led the culinary operation at the Sheraton & Four Point Complex in Kuwait City for over six years.
Originally from Germany, Heinen spent his early career working as a sous chef in Switzerland, Taiwan and Turkey. He earned his master chef diploma in 1996 and acquired the position of executive chef in 1997.
Prior to joining The Regency, Heinen served as an executive chef at Cinnamon Grand Hotel Sri Lanka where he was overseeing the overall culinary experience of a range of 17 specialty restaurants.
Covering the world-renowned cuisines, including in-room dining and amenities and banquet operations, he caters to Michelin Star events with Marco Piere White, Goerge Colombaris and Chaîne des Rôtisseurs dinners.
With taking on the leadership role for over 100 team members in the food production at The Regency, Dirk Heinen aims to infuse the culinary heritage of Kuwait and its luxury hotel with experience and knowledge from various cultures.