Fairmont The Palm, Dubai has named Alain Gobeil as its new executive chef.
The Canadian chef has left his position as executive chef at The Address Downtown Dubai, which made the headlines on New Year’s Eve 2016 when a huge fire broke out across the 63-storey tower.
The hotel has been closed until further notice, and last week an Emaar Hospitality executive said it would not reopen this year.
In his new role, chef Gobeil will be at the forefront of Fairmont The Palm’s new F&B concepts, which are set to launch shortly according to Fairmont The Palm general manager Mark Sawkins.
Sawkins said: “Alain will spearhead the launch of new F&B concepts for the resort as we expand our well-rounded collection of venues, and keep Fairmont The Palm front of mind when it comes to hugely successful concepts like the Ultimate Family Friday Brunch at Flow Kitchen, Seagrill on 25° Restaurant and Lounge, home of our famed lobster burger and the Saturday BBQ Brunch.”
Other outlets under chef Gobeil’s remit will include Brazilian churrascaria, Frevo, the Mashrabiya Lounge, with its Arabic-inspired afternoon tea.
The Canadian chef brings almost 20 years’ international experience to his role at Fairmont The Palm, including various roles working with Fairmont Hotels & Resorts in Canada and in the UAE.
A graduate of the Institut de Tourisme et d’Hôtellerie du Quebec, Gobeil was executive sous-chef at The Fairmont Bab Al Bahr, Abu Dhabi from 2009 – 2011, then moved back to Canada as executive chef at Fairmont Château Laurier, Ottawa.
He returned to the UAE in 2011 as executive chef at The Address Hotels & Resorts.
Sawkins added: “Alain is a highly motivated and quality-focused chef with an eye for detail and natural passion for all aspects of the food and restaurant business, both creative and commercial; as well as boasts extensive UAE market knowledge.
“As a resort property with six unique and award-winning outlets operating in a highly competitive marketplace, his mandate is to not only maintain our position as a culinary destination on Palm Jumeirah, but to ensure that we are trend-setters on the Dubai dining scene.”
During his early career, chef Gobeil trained under the Roux brothers, while working at the two Michelin-starred Le Gavroche in London.
This was interspersed with various stints in Canada with Fairmont Château Whistler and at the Four Seasons Resort Whistler, as well as management positions at Ritz-Carlton Grand Cayman and Four Seasons Sharm El Sheikh.
His UAE experience also includes a role with Fairmont Dubai, where he was part of the pre-opening team involved in setting up Spectrum on One multi-kitchen restaurant.
Commenting on his new role, chef Gobeil said: “Dubai foodies, and our resort guests, have a great selection of dining venues on their doorstep, and the challenge to keep Fairmont The Palm in the spotlight as a diverse and innovative hub for relaxed yet inspired dining is one that I am very much looking forward to. It’s an exciting time to be involved in the food and beverage industry in the city.”
