Madinat Jumeirah, comprising of four hotels, Jumeirah Mina A’Salam, Jumeirah Al Qasr, Jumeirah Dar Al Masyaf and Jumeirah Al Naseem, has announced the appointment of seven new chefs who will be directed by new resort executive chef, Hans Lentz.
Before joining Madinat Jumeirah, chef Hans held the role of executive chef at the Hilton Waikoloa Village in Hawaii. Leading the team at Madinat Jumeirah, Chef Hans says, “A great culinary team doesn’t distinguish itself by how few mistakes it makes, but by how well they handle those mistakes.”
Chef Jean-Pascal Irissou has joined as the new chef de cuisine at Rockfish, Mediterranean restaurant at Jumeirah Al Naseem while Chef Miquel Badosa takes the position of chef de cuisine at Al Hambra, the traditional Spanish eatery at Jumeirah Al Qasr, Madinat Jumeirah.
Chef Miquel’s experience in Dubai includes being part of the opening team at Casa de Tapas and Cielo Sky Lounge at Dubai Creek Golf & Yacht Club. Chef Miquel brings a wealth of knowledge and expertise to his role and is responsible for developing the menu and maintaining Spain’s authentic flavours.
Taking the role of head chef at Tortuga, Mexican Kitchen & Bar at Jumeirah Mina A’ Salam, Madinat Jumeirah, Chef Jorge Rodríguez will be overlooking all of the venue’s culinary operations.
The new appointments also include Chef Chen Hann Furn who brings culinary expertise to his new role as speciality chef at Zheng He’s, Jumeirah Mina A’Salam, Madinat Jumeirah. He brings more than 30 years extensive experience in authentic Cantonese and Sichuan cuisine as well as South East Asia Cuisine. Before joining the team Chenn was the executive Chinese chef at the Tin Hau Restaurant in the Philippines.
Born and raised in Central Coast, California, Chef Anna Maria Herreras joins the team as Head Baker for Jumeirah Al Naseem having worked with a number of award winning chefs and bakers in the US, Europe and Spain before moving to the Middle East.
Chef James Niesen takes the position of head chef at The Hide, bringing a fresh twist to the American meatery. With a background of working in restaurants in Hawaii including the Kona Tap Room at Hilton Waikoloa Village, chef James looks forward to creating classic comfort food steeped in American culture.