Andaz Dubai The Palm appoints executive chef

Laurent Philippe Pommey has worked in five-star hotels across the globe
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Laurent Philippe Pommey.
Laurent Philippe Pommey.

Andaz Dubai The Palm has appointed Laurent Philippe Pommey as its executive chef.

Pommey is a seasoned chef who intends to “pioneer the term ‘farm to table’” for the Middle East. He is working towards showcasing the hidden gems of the region by seeking out the best local seafood and shellfish and by partnering with local farms for organic vegetables, fruits and honey.

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He has worked across the globe in five-star hotels and Michelin Star restaurants. From France and Australia to the Middle East, he has made his way across some of the finest institutions.

Pommey also has an advanced diploma in hospitality management and has worked in various roles including executive chef, head chef and chef, working in high-profile eateries such as two Michelin starred Pavillon Elysee Lenotre and Le Benardin in Paris, France and the Park Hyatt Melbourne Australia.

In 2002, he kicked off a 14-year relationship with Hyatt by joining the Hyatt Regency, Paris Charles de Gaulle in 2002.

Before joining the Andaz Dubai The Palm team, Pommey was the executive chef in Australia at Crown Casino Melbourne where he oversaw 22 restaurants and outlets within three hotels, managed a team of 455 full-time employees and over 150 casual employees.
Pommey will be responsible for the hotel’s five food destinations: The Locale, Hanami, Knox, La Coco Beach Club and The Andaz Lounge, in-room dining and events.

Speaking about his role, Pommey said: “I’m thrilled to be back in the UAE, but particularly happy to be working with a dynamic brand such as Andaz and a general manager who is genuinely passionate about food and beverage. I’ve been part of the Hyatt family for a number of years, and I can’t wait to introduce the region to our innovative F&B concepts and showcase the fantastic produce that the Middle East has to offer.”

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