Fabien Gailly has joined The St. Regis Dubai as chef de cuisine at Brasserie Quartier.
Prior to joining The St. Regis Dubai, he was head chef at The Ritz-Carlton hotel in Moscow for two years where he was in charge of the pastry menus and kitchens for the hotel’s two restaurants.
Previously, Gailly worked as Fabrice Vulin’s right-hand at the three-Michelin starred restaurant, Caprice, in the Four Seasons Hong Kong, where he looked after menu creation and was in charge of a team of 20.
His previous experience includes a role as chef de cuisine at Montreux Jazz Festival restaurant, Le Trio, and being part of the opening team of Honey in Bangkok.
Born in Chile, Gailly studied at Lycee Hotelier Lesdiguieres in France and obtained his CAP Cuisine and CAP Service in 2002.
He began his chef career doing apprenticeships and working at Michelin-starred restaurants in France, including roles at Le Cheval Blanc, Courchevel, Chateau de La Chevre d’Or, Hotel Les Barmes de l’Ours, Val d’Isere, and Hotel La Reserve De Beaulieu Mer restaurant.
