Radisson Blu Hotel, Dubai Deira Creek has appointed Chef Jay Williams as its new Culinary Director, bringing over two decades of international culinary and hospitality experience.

 

Williams has previously held senior culinary leadership roles at Sofitel Dubai Downtown, where he led the launch of the hotel's offsite catering division.

 

He has also managed large-scale operations for prestigious venues and events, including Coca-Cola Arena, Expo 2020, and the Dubai Air Show.

 

Williams has also led the culinary teams at Le Royal Meridien Abu Dhabi, revitalising multiple dining outlets and expanding offsite catering.

 

 He holds certificates in Tourism and Hospitality, Introductory Cookery, and Advanced HACCP, along with a Level 4 Advanced Food Hygiene qualification.

 

His achievements have been recognised with accolades, including 'Executive Chef of the Year' at the Hotelier Middle East Awards in 2020.

 

Williams said: "It is an honour to join Radisson Blu Hotel, Dubai Deira Creek — a property renowned for its longstanding culinary legacy in the city. I am committed to upholding and enhancing this reputation by delivering exceptional dining experiences that seamlessly blend authenticity with contemporary culinary innovation. I look forward to working alongside the dedicated hotel team to further elevate the gastronomic offering and continue delighting our guests."

 

"Chef Williams appointment marks an exciting chapter for our hotel’s culinary journey. His impressive track record in managing diverse and complex culinary operations, coupled with his creative approach to dining experiences, aligns perfectly with our vision for the future. We look forward to seeing his leadership inspire fresh concepts and further strengthen our position as one of Dubai’s most iconic dining destinations," said Lahcen Saadaoui, Hotel Manager, Radisson Blu Hotel Dubai Deira Creek. -TradeArabia News Service