Jumeirah Beach hotel has promoted Daniel Hiller to executive chef, after four years of him filling the executive sous chef role.
In his new role, Hiller will oversee the running of 19 restaurants and bars, the room catering service, conference and banqueting, and the F&B outlets at Wild Wadi Waterpark. He will also drive innovation at the resort’s outlets in order to maintain the hotel’s competitive edge.
Prior to joining the hotel, Hiller worked as head of development for restaurants and food halls at Harrod’s in Lodon. He was also executive chef at the Ebury Restaurant, Chelsea, and The Westbury Hotel.
Commenting on Hiller’s promotion, Jumeirah Beach Hotel general manager Mahmoud Sakr said: “We are delighted to have Daniel as our executive chef, he is constantly working to build on the already exceptional levels of dining experience at the hotel and he leads the team of 240 chefs and 85 stewards with enthusiasm, passion and culinary expertise.
"We are confident that with his creativity and hard work he will continue to be an integral part of the resorts overall success.”
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