Walter Miculan has joined Hilton Abu Dhabi by the Corniche in the role of executive chef.
With more than 25 years’ experience in the hospitality industry, four of which have been spent with Hilton Hotels & Resorts, Miculan is now responsible for managing the kitchen teams across Hilton Abu Dhabi.
Commenting on his new role, Miculan said: “My menus highlight my love and passion for fresh produce. I believe quality and freshness are the key elements to creating outstanding food.
“Food should taste as natural as possible, especially when using seasonal ingredients. I believe that when a guest visits a restaurant, it is not just about feeding their hunger. It’s about the complete dining experience, and at Hilton Abu Dhabi we strive to deliver a memorable experience on every visit.”
Born near Rome, Miculan studied at a hotel management college in the city of Spoleto in Italy for five years.
He has worked with Four Seasons Hotels & Resorts and One & Only Resorts in London, Maldives, Hungary and Egypt.
Miculan joined Hilton Hotels & Resorts in 2013 as executive sous chef of Hilton Dubai Jumeirah Beach, where he worked across two properties – a resort and a residential complex.
He then became cluster executive chef at Hilton Hotels & Resorts in Alexandria, Egypt in 2014, where he was also responsible for the launch of Hilton Alexandria King’s Ranch.
Since joining Hilton Abu Dhabi, Miculan has created four special menus for Escape, Ocean Café, Jazz Bar & Dining and Bocca.