The Westin Dubai and Le Meridien Mina Seyahi Beach Resort and Marina has named Jay Williams as the complex executive chef.
Williams joined the hotel in 2008 as Sous Chef and has been an integral member of the hotel’s F&B offering. Along the way, he has won several awards across the country.
The New Zealand native discovered his love for the kitchen by accident: washing dishes, peeling potatoes and cutting onions in a friend’s kitchen over summer as a favour. The busy kitchen gave the Kiwi an insight into a chef’s world, and so after six months on the pot wash, he moved to the grill and was hooked.
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Over the next five years, Williams hoped jobs around Wellington’s café and bars, before landing a dream job at Zibibbo restaurant, run by Michelin star chef Adam Newell ex Le Gavroche in London. Newell’s passion and drive for perfection meant relentless work schedules, and Willaims put in long hours that helped him get to where he is today.
In the past three years, Williams has been responsible for spearheading some of the hotel’s flagship culinary experiences including the development of the world famous Bubbalicious brunch, Sparkling at Latest Recipe and Pik-Nik, which launched earlier this year.
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