Chef Dirk Heinen is the new executive chef at luxury hotel The Regency, Kuwait

Heinen brings over 34 years of professional culinary experience from hotels such as JW Marriott Hotel Ankara and Le Meridien Barbarons Seychelles. He also led the culinary operation at the Sheraton & Four Point Complex in Kuwait City for over six years.

Originally from Germany, Heinen spent his early career working as a sous chef in Switzerland, Taiwan and Turkey. He earned his master chef diploma in 1996 and acquired the position of executive chef in 1997.

Prior to joining The Regency, Heinen served as an executive chef at Cinnamon Grand Hotel Sri Lanka where he was overseeing the overall culinary experience of a range of 17 specialty restaurants.

Covering world-renowned cuisines, including in-room dining and amenities and banquet operations, he caters to Michelin star events with Marco Piere White, Goerge Colombaris and Chaîne des Rôtisseurs dinners.

With taking on the leadership role for over 100 team members in the food production at The Regency, Dirk Heinen aims to infuse the culinary heritage of Kuwait and its luxury hotel with experience and knowledge from various cultures.

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Chef Anja Van Zyl is the new executive chef @ Le Royal Meridien Abu Dhabi

Le Royal Meridien Abu Dhabi has appointed Anja Van Zyl to the position of executive chef.

The Namibian national has 20 years of experience working in her home country, South Africa, the Maldives, China, and the UAE.

While in the UAE she previously worked for Rotana Hotels for seven years, opening new hotels and restaurant concepts, before moving to Shanghai from where she has joined Le Royal Meridien.

General manager Ashraf Siessy said: “Working the ranks of the kitchen as every novice does, Anja can be described as our newest iconic sensation and we are indeed proud to have her join our LRM family. We are confident that Anja’s expertise will continue to drive the success and growth of our culinary team and we are excited to witness the transition.”

Van Zyl is inspired by simple ingredients, focusing on Asian and European cuisine with a modern spin.

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South African Chef Alison Kiewiet van Eeden is the new executive chef for Novotel & Ibis Dubai Deira City Centre

Bringing almost two decades of experience with her, Alison Kiewiet van Eeden has taken up the role of executive chef at Novotel & Ibis Dubai Deira City Centre.

The South African has already been tasked with revamping the menu at Bistro Domino Restaurant which has recently received a facelift.

As one of the few female executive chefs working under the AccorHotels brand, Kiewiet van Eeden will also drive forward the HeforShe global solidarity movement aligned with AccorHotels concept for a gender equal world.

“We are very excited to welcome chef Alison in the revamped Bistro Domino, as we continue to lift our expectations higher for our guests to experience a diverse menu with exciting fusion interiors” said Nishan Silva, cluster general manager.

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The Ritz-Carlton, Dubai International Financial Centre has appointed Mauro Gomez to the role of head executive chef

An Argentinian national, Gomez has worked all over the world including spells in Vietnam, Miami, and Maldives, as well as overseeing more than 50 of celebrity chef Richard Sandoval’s restaurants worldwide.

Gomez will be in overall charge of the five distinctive restaurants and dining experiences at the DIFC hotel.

Tareq Derbas, general manager for The Ritz-Carlton, Dubai International Financial Centre commented: “We are very pleased to welcome chef Gomez to The Ritz-Carlton DIFC team. He carries extensive knowledge and passion that can transcend our guests through an unforgettable culinary experience. We are very honoured that he can join us in Dubai to share his culinary heritage and expertise with our valued guests.”

Chef Johannes Tafel is Emirates Palace's new chef de cuisine

Tafel has previously worked at seafood restaurants in Abu Dhabi for the past two decades.

Speaking of his appointment Tafel said: “With an array of top-quality ingredients so readily available, it's a chef's dream to be located in Abu Dhabi. From the fabulous fresh fish and produce in the local souks to the prime local meats sourced from all around the world, it’s a pleasure to serve at the forefront of worldwide hospitality, and my aim is treat every single diner as royalty.”

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JA Resorts & Hotels makes four F&B leadership appointments

JA Resorts & Hotels have appointed four people to leadership positions in its F&B department as it gears up to open 10 new F&B concepts in 2019.

• Olivier Belliard has joined JA The Resort as director of culinary. The French national has experience working in Michelin starred concepts in his homeland as well as stints in Mauritius, Egypt, Thailand, and the USA.

• Kyra Bommelje, a Dutch national who has worked at the company for over four years. She has been appointed cluster director of food and beverage

• Devid di Benimeo and Petra Humphers. Di Benimeo and Humphers will be the cluster executive chef and cluster director of food and beverage respectively