Chef Sascha started his career in several hotels in Europe and UK, Including Hilton Munich Park Hotel in Munich, Steigenberger Hotel, Bad Neuenahr I Ahrweiler in Germany, Palace Hotel in Meran, Italy and The Dorchester Hotel, Park Lane in London.

In the year 2001 Chef Sascha came to the Middle East and worked at the Burj Al Arab. Between 2007 and 2008 he worked as Executive Sous Chef for Mandarin Oriental Hotel Kuala Lumpur, Malaysia. Returning to Dubai for the opening of Atlantis the Palm.

Winner of Pro Chef Award 2014.

Chef Gradnitzer is the Jumeirah Group's Culinary Director, responsible for the future progression of the global luxury brand's food and beverage portfolio.

His early career in his native Austria and then in Switzerland prepared Chef Gradnitzer for roles in London as junior Sous Chef at The Dorchester Hotel and later Chef de Partie for Cunard Cruise Lines. He joined the luxury hotel company jumeirah Group in 2000, serving first in Dubai as Executive Sous Chef of Burj Al Arab, then in New York as Executive Chef for Jumeirah Essex House.

He returned to Dubai to become Executive Chef at jumeirah Emirates Towers before being appointed Resort Executive Chef of Madinat Jumeirah, overseeing the numerous jumeirah restaurants housed in Al Qasr, Mina A' Salam and Souk Madinat jumeirah.

Winner of Pro Chef Award 2014.

ChefTerry Styles is a seasoned professional with over 18 years' experience in the hospitality industry across Australia, Asia and the Middle East.

His area of expertise is pre-openings, and has a wealth of knowledge in hotel kitchen and back of house operations, recruitment, and concept creation.

His experience working in the Middle East has seen him excel in some of the city's most prominent properties includfng Jumeirah Beach Club Resort & Spa, MadinatJumelrah, Atlantis The Palm and finally, the newly opened Conrad Dubai.

Winner of Pro Chef Award 2014.

British born Michael Kitts joined The Emirates Academy of Hospitality Management in 2001 as Lecturer and Executive Chef. Michael was previously at the renowned Butler's Wharf Chef School in London, where he held the position of Culinary Director and Executive Chef since 1999.

After completing his formal training at Thanet Technical College in Kent. UK, he started his career at Claridge's Hotel in London where he gained his first practical experience. During his far-reaching culinary career, Michael has worked in some of the UK's leading establishments including Les Ambassadeurs Club, The Swallow Royal Hotel Bristol, Hotel Intercontinental London, and The Ritz Casino.

During his career, he has won many prestigious awards and accolades, including the 'Prince Philip Special Award' in 1996 presented at Buckingham Palace and runner up for 'National Chef of the Year' in2000.

Having had a varied career in hotels, bank directors, restaurant kitchens and teaching - he feels his biggest attribute is that he is able to motivate and inspire - a quality that is paramount in the development of a successful business and particularly in the career of a good chef.

Winner of Pro Chef Award 2013.

Chef Osama El-Sayed, C.E.C. Born and raised in Cairo, Egypt.

Chef Osama graduated from the Hotel Technical Institute in Cairo, from there, he immigrated to USA. landing his first chefs positions in the finest restaurants and worked as the Corporate Executive Chef for one of America's largest social caterers, and catering companies in Washington, DC. During this time he also orchestrated banquet presentations for former US President William 'Bill' Clinton and Vice President Al Gore.

He developed and implemented the Technical Specifications, Nutritional Labeling, and Sanitation Standard Operating Procedures (SSOP's) submitted to the United States Department of Agriculture (USDA) for the operation of a federally inspected meat and poultry processing facility. This facility produced Home Meal Replacement (HMR), gourmet menu items prepared and shipped for retail distribution. This commercial line of gourmet dinners for a chain of national supermarkets answered America's demand for instant, elegant-yet affordable meals.

To augment his culinary knowledge, he has studied at Cornell University's School of Hotel Administration and at L'Academie de Cuisine in Bethesda, Maryland, classic French cooking, in which he became the chief instructor at a later stage. Defining his style of cooking as "Nouvelle Mediterranean Cuisine," Chef Osama continues his mastery of numerous other cuisines.

Born in England in 1974, Darren has worked with some of the most successful chefs in the UK He took over Hilton Dubai Creek's award-winning restaurant table 9, as Chef Patron after having spent more than fourteen years working with Gordon Ramsey and Marcus Wareing.

He was Head Chef at Petrus, which was regarded as one of London's most prestigious restaurants and he held 5 M Rosettes and 2 Michelin Stars whilst in charge.

Darren left London in December 2013 to take the helm attable 9 at the Hilton Dubai Creek. His style is classic elegance with his own twist and cutting edge modern European cuisine.

Winner of Pro Chef Award 2014.

"My vision is to make the JW Marriott Marquis Dubai known as the number one dining destination In Dubai by creating authentic and memorable experiences whilst ensuring our team delivers an Intuitive and personalised service."

German native Chef Sebastian Nohse now leads a team of 280 chefs, managing 22 kitchens and operates an array of dining outlets including Rang Mahal Indian restaurant, Nawwara and Prime 68 at the JW Marriott Marquis Dubai. After his experience at Madlnat Jumelrah, however, he's not fazed by the size of the operation or the forthcoming outlets in the recently opened second tower of the hotel, though those won't start rolling out until the year end.

He received his culinary training at the Berufsschule Essen Ost Catering College In Germany. Since then he has worked at a number of world-renowned restaurants within four- and flve-star hotels Including Fontainebleau Miami Beach and the Mandarin Oriental Hong Kong.

Winner of Pro Chef Award 2014.

Harald Oberender is a renowned hospitality personality In the global culinary community having travelled and worked extensively in many countries such as Germany, UK, South Africa, Bermuda, Ethiopia, the US and the UAE in the span of a very rewarding career.

Chef Harald brings to DWTC his expertise In Italian, French, American, Mexican and African cuisines. His experience In International fine dining from various five-star hotels and his expert knowledge in fusion cooking are just some of the reasons why DWTC Hospitality has achieved continued success.

Previously Harald worked at the Hilton Hotels where he took charge of the full kitchen and service management; covering menu and concept development, purchasing processes, store keeping controls and financial audits.

Chef Harald has studied at the Hotel School in Kassel, Germany. In the pursuit to develop hlmself further, Chef Harald Oberender has also won the Middle East Caterer of the Year 2011 Award.

Bobby Krishna works as the Principal Food Studies and Surveys Officer at the Food Control Department of Dubai Municipality. He received his Masters Degree in Food Science and Technology from the University of New South Wales and has been working with the Food Control Department of Dubai Municipality since 2005. At Dubai Municipality, he was instrumental in the development of some of the key projects that include the Food Code, Food borne illness surveillance & investigation system, and the food manager's certification program {PIC program). Bobby is also the coordinator of annual Dubai International Food Safety Conference. He hosts a popular online discussion forum called 'Dubai's Food Safety Clinic.'

Bobby is a recipient of the NSF International Food Safety Leadership Award as a Trendsetter (2013).

Winner of Pro Chef Hygiene Champion Award 2014.

In December 2009, the challenge of the executive chef opportunity at Abu Dhabi's Beach Ratana, the flagship hotel of the Rotana group, brought Patrick Bischoff back to the UAE for a fourth time. Looking after a team of over 160 chefs, in a five-star, 540 room hotel, Patrick overseas the cu Ii nary teams of 12 restaurants and a busy banqueting and outside catering operation, in what is certainly one of the most well-loved and financially successful food and beverage operations in the Capital.

Prior to th is Patrick spent three years in Stellenbosch, South Africa, where he opened the 5 star Asara Wine Estate & Hotel, a luxury boutique property on a 200 year old working wine estate, which later proudly became a member of Relais & Chateaux. Born in Strasbourg, France in 1962, Patrick fell in love with cooking from a very young age, and still today, uses many of his Mum's recipes.

His Awards and Recognition include: Executive Chef of the Year 2012, Gourmet Abu Dhabi, Winning Team - Battle of the Kitchens, Abu Dhabi 2012 and Emirates Salon Culinaire 1995, Gold Medal

Christophe Prud'homme has enjoyed nearly 25 years in the F&B industry - and has become a well-know and highly respected member of the Emirates' culinary community.

Born in Normandy, France, his passion for food was evident from a young age - as he worked his way up the ranks of some of the nation's top dining establishments, before travelling around the world honing his culinary expertise.

Prud'homme's vast experience includes roles with the Marriot Hotel in Sharm el Sheikh, Egypt; Scott's Restaurant in the highly revered The Dorchester Hotel in London; and Le Pre Catelan Restaurant in Paris.

Now Prud'homme has been happily ensconced at the Al Bustan Ratana Dubai for four-and-a-half years, where he has proceeded to take the property's restaurant portfolio from strength to strength.

Past achievements include recognition as a Maitre Cuisinier de France in 2010, and in the same year winning the title Chef of the Year at the Caterer Middle East Awards.

Prud'homme is passionate about the industry and you will regularly find him airing his respected views in the UAE's media

Working in the industry for past 23 years with 18 years of Gulf experience. A member of Emirates Culinary Guild for last 15 years and currently the Vice President for the East Coast for Emirates Culinary Guild.

He is the Direaor of Culinary at Miramar Al Aqah Beach Resort East Coast for lberotel Hotels Group. Member of Sri Lankan Chef Guild since 1992 and a member of the World Association of Chefs Societies 0/VACS) judging panel.

He is also the Team Manager for the Junior Chef Team of Emirates Culinary Guild.

Marco Torasso is Complex Culinary Direaor at Grosvenor House Dubai and Le Royal Meridien Beach Resort & Spa. Marco Torasso's impressive culinary career spans more than 20 years and in his current role, he is responsible for overseeing all food & beverage (F&B) outlets and culinary operations across both properties, ensuring that the highest quality levels are maintained at all times.

Prior to joining Le Royal Meridien Beach Resort and Spa and Grosvenor House Dubai, Marco perfeaed his culinary skills working at several prestigious establishments over the years, such as the exclusive Jumeirah Emirates Towers Hotel in Dubai, Restaurant Bice in both Buenos Aires and Istanbul, and the Crown Plaza in Rome, Italy. He also enjoyed a stint working as the Executive Chef at the luxurious Hotel Regina Baglioni in Italy.

Among his many experiences, Marco has worked as Executive Sous Chef for the Jordanian Royal family at the Al Barackah Palace, creating tantalising menus to satisfy the daily appetites of members of the royal family as well as managing gastronomical feasts for distinguished guests, dignitaries and guests alike.

Marco is well travelled and speaks Italian, French, English and Spanish fluently.

Award w1nnlng and lntematkmalt,- renowned Chef Tarek Ibrahim dewloped his passion and respect for food rrom a young age. Recently acclaimed as a Master Chef by the Wor1d Association Chefs' Societies; Tarekls also a cert111ed EiteaJtlve ChefbytheAmer1can Cllllnary Federation and Global Judge CWN:S) and aJrrent starofFmfeatlV shows '100 Lahma' and 'Min Mlsr' (From Egypt). Chef Tarek's cooking Is Influenced and Inspired by both eastern and western OJltures. Following his commercial success. Tarek becilme a highly respected teacher In culinary art at the Arts lnstltlJtes International Minnesota from 1999 to 2005.

Winning se1eral gold and slt.-er medals In hight,' respected culinary competitions Including Taste of Ell!gance (Central Regicn1 two times Chef Par ExceUence Chef Tarek was named the Primer Chef of America net once but tv.ice by the Arnerlc.an Dairy Assodallo.n.

Tarek Is currenrtj wor1dng as Corporate Executive Chef for Meat and Livestock Australia, pr'Olliding training seS!iions to exeoitive chefs and food service professionals on meat handling and cooking methods. Tarek Is also one of two trainers to the Egyptian CllllnaryOlymplcs Team.

Tarekls marrtedto Sharon and has two young children and holds a commercial pilots license.

Born In 1953 in Germany, Wunsdl started a 3-year apprenticeship as a pastry chef, followed by another 2 year as a chef. His wanderlust started In 1987 when he was appointed In his first Executive Chef position to Hilton In Abu Dhabi, UAE.

His other positions were at Sheraton, Oman and Doha & opening team for Al Bustan Rotana In Dubai. In 2000, he Joined Barakat to design and set up the factory at jebelAli In Dubai.

More than 20 years of experience in the Culinary and Hospitality field. Exception a I ability to plan and create a variety of menus. Broad knowledge in creative food preparation and presentation. Immense knowledge of catering set-up procedures. Multi-outlet and high volume operation, budgeting and food cost management. Banquet operation and outside catering functions with practical and training cooking classes. Special event planning and conferences with excellent knowledge in regional Italian kitchen, Asian, Indian and Middle Eastern cuisine.

Proven ability to operate in a high pressure environment, ability to manage and support chefs development.

Proved pre-opening experience for 3 properties.

Tokyo, Brunei, Singapore, Bali, Jakarta, Dubai, Ras Al Khaimah, Naroibi and Manama. This is just a small list of cities where Chef Nugraha (Chef Nugi as he is popularly known} has left his culinary mark. Chef Nugi found his calling as a 7 year-old who loved to cook his own rice.

The Indonesian graduated from Bandung Tourism College (formerly managed by Swiss Montreux) and worked as an apprentice at a 5 star hotel in Jakarta for a few months before moving to Gatwick Hilton at the Gatwick airport for a couple of years, then moving back to Jakarta to become part of the opening team for Grand Hyatt.

Chef N ugi first arrived in the Gulf to be pa rt of the Gulf Hotel in Bahrain, he then joined Chef Uwe at the Radisson Blu Deira as Executive Sous Chef. He got promoted to Executive Chef at Radisson Media City and then he ran a restaurant chain in Al Ghurair Group before returning to the hospitality industry with Banyan Tree.

His future plans include backpacking around the many islands in his country and to make an Indonesian cookbook that is inspired by 120 different tribes that live away from the tourist hot spots.