Kempinski Hotel Ajman has appointed Nicolai Schleifer as executive chef to take over the reins of the hotel's 11 restaurants and bars.
With over 20 years' experience in several continents, he has worked on menu redesigns which include dishes inspired by many cultures, with one example being venison loin in tramezzini with pak choi and cranberry.
Kempinski Ajman hotel manager Kai Schukowski said: "'What I particularly enjoy about chef Nicolai is his eye for detail, cleanliness, structure, meticulous execution in the kitchen and his passion for the culinary world."
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Schleifer began his career at the age of 15, and joined the Kempinski brand in 2009, after which he worked in countries like Tanzania, Malta, United Kingdom, Egypt, Germany and now, the United Arab Emirates.
"I am keen to add an exciting layer to the culinary landscape of Ajman and establish the Emirate as a fine dining destination," said Schleifer.
He added: "The idea is to introduce a new range of traditional cuisines with an international, exotic twist and give our diners the opportunity to explore some unfamiliar dining experiences.'"
While working for the Kempinski brand in Malta, he also obtained a higher management diploma for ''Change and Innovation in Tourism''. This has earned him a place in the examination board for the Chamber of Industry and Commerce in Munich and Upper Bavaria.
The executive chef added that his approach is the result of endless experiments with ingredients, textures and techniques. ''My culinary creations combine experiences gathered throughout the years by joining unusual flavours and textures, such as a gentle Asian sprinkle to a typical German dish or Arabic and Mediterranean seasoning to spice up a traditional British court.”
Schukowski added: "Chef Nicolai has worked with local and seasonal ingredients all over the world, which makes him a great addition to our team and is in line with Kempinski´s vision to be a food and beverage driven company.''
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