Ex-Atlantis head chef joins Food Fund Intl
Christopher Graham has joined the Food Fund International team as executive head chef, with prior experience from five star luxury hotels and Michelin-starred restaurants in both the UK and the UAE.
He said: "I am extremely excited and honoured to now be a part of the FFI family. As the new group executive chef for FFI, I am looking forward to building on the successes of our existing brands and adding a personal touch whilst developing our upcoming concepts."
He added: "With the opening of Eat Greek in the new wing of Mall of the Emirates along with other projects which are developing in the next 6-12 months, it’s a fantastic time to join FFI as the team grows and diversifies."
Graham began his career as a trainee chef at the Hyatt Carlton Tower Hotel in London, after which he moved to two Michelin-starred restaurant Vineyard at Stockross, working under British chef John Campbell.
He was part of the team that opened the Bvlgari Hotel in London as executive sous chef and worked under the consultancy of Alain Ducasse.
Other hotels Graham has worked with include Burj Al Arab, Madinat Jumeirah, Atlantis The Palm, and The Grove Hotel.
Graham has experienced national and international competitions; he won the Parade De Chefs at Hotelympia, London with the Jumeirah culinary team, competed with the UAE national team at the Culinary World Cup and also competed at Foodasia, Singapore and Salon Culinaire Dubai. Most recently, he was awarded Time Out Dubai’s Young Chef of the Year 2013’ award.