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

Ready to put his spin on things and place Andaz Dubai The Palm on the city’s dynamic culinary map, chef Pommey intends to pioneer the term ‘farm to table’ for the Middle East. Debuting with his first ever role in Dubai, the seasoned chef has scoured the UAE and its surrounding countries for the finest produce. His mission statement? To deliver truly outstanding menus that tell the story of their location – serving up the sights, sounds, tastes and smells of Dubai.  

From freshly harvested oysters from Dibba Bay in Northern Fujairah, the first farm in the Middle East sourcing gourmet oysters for the region, to a partnership with an olive oil farm in Jordan, home to some of the oldest olive trees in the world, Chef Pommey is excited to put his vision on display and showcase the hidden gems of the region. He believes it is his job to seek out the best local seafood and shellfish, partner with local farms for organic vegetables, fruits and honey and help educate guests on the abundance of produce on their doorstep.

Landing in Dubai with an impressive set of culinary skills from across the globe, French/Australian chef Pommey boasts an exceptional career 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, simultaneously exploring his devotion to the environment by drawing inspiration from regional and locally sourced ingredients as a tool for his culinary creativity.

In his early career, Chef Pommey built the foundation with an advanced diploma in hospitality management, granting him the ability to see beyond the kitchen. Laurent then moved on to 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.

No stranger to awards and guest appearances, during his time at the Hyatt Regency in Adelaide Australia, Chef Pommey claimed a variety of culinary awards for his restaurants, from ‘2008 & 2009 Best Restaurant in a Hotel RCA Award’ to guest appearances on a number of television lifestyle food programs. Making his way to the Middle East in 2011, chef Pommey was part of Park Hyatt Abu Dhabi’s pre-opening team, earning a number of awards from the Hyatt Hotels World Wide Award for ‘2014 Hotel Team of the Year’, Time Out Abu Dhabi’s ‘Best International Restaurant’, ‘Best Afternoon Tea’, and ‘Best International Restaurant’. Chef Pommey has also made an appearance on a number of television food programs as well as Chef Osama’s Cooking Show.

Before joining the Andaz Dubai The Palm team, chef Pommey had one final stint as executive chef in Australia at Crown Casino Melbourne where he oversaw an impressive 22 restaurants and outlets within three hotels, managed a team of 455 full-time employees and over 150 casual employees – not to mention earned a Forbes five-star rating.  

Responsible for the hotel’s five creative food destinations: The Locale, Hanami, Knox, La Coco Beach Club and The Andaz Lounge, in-room dining and events – Chef Pommey is keen to make his mark by ensuring quality and consistency, a passion he has long-shared with Hyatt as a brand. He believes that the only way to be consistent is to care about the team and develop talent, something he will be prioritising at Andaz Dubai The Palm.

“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,” Pommey said. - TradeArabia News Service