Rixos The Palm, Dubai has appointed executive chef Nurettin Celik who will take the helm of culinary operations with a focus on Turkish cuisine and culture.
Having first joined Rixos Hotels & Resorts as part of the culinary team in Turkey in 2003, chef Celik has worked with the group intermittently for 13 years.
He has also held F&B roles with independent hotels, and with JW Marriott in Thailand where he was executive chef on the opening team.
Hotel manager Cenk Unverdi said: “The timing of Chef Nurettin’s appointment is perfect. He has brought to the UAE, the unique flavours and the authenticity of Turkish cuisine, which can’t be found at another establishment in the country.
“With the astounding success of the ultra all-inclusive package, it was necessary to provide guests with the best available dining experience. Chef Nurettin’s specialised techniques and skills used to craft dishes have not only impressed guests, but has also carved a niche in the market giving Rixos Hotels and Resorts a distinctive identity.”
Chef Celik has expanded the menu to include more than 60 Turkish main courses and 65 desserts.
A catering graduate from Istanbul, chef Celik has previous experience of working in five-star hotels in Thailand, Egypt, Ukraine, Turkey and Russia.
