Kempinski Hotel Ajman has appointed Manoj Aswal as its new executive chef.
Aswal has more than 13 years’ experience in the hotel industry having started in 2004 with The Luxury Collection India as junior sous chef, where he successfully managed the culinary team and became senior sous chef in 2011.
Aswal said: “I am excited to embrace this new challenge, intermingling quality and creativity for new food concepts. “Food travel is a hot topic these days and our guests have increased expectations. We constantly adapt our concepts to ensure that dining at our hotel will remain an ongoing, memorable experience.”
Aswal joined Kempinski Hotel Ajman in 2013 as chef de cuisine and successfully re-positioned the award-winning signature restaurant, Bukhara, as one of the most most celebrated dining venue in the northern emirates.
He was promoted to the position of executive sous chef in 2015. He was also part of the creative team who created and launched a variety of F&B concepts, such as the successful Friday Garden Brunch at Café Kranzler and, recently, the New York-style Italian Brunch at Sabella’s.
Aswal is now in charge of the culinary team for the ten outlets of the hotel.
