Dubai-based Chez Charles has appointed two chefs, Sylvain Gohier and Jérémy Degras, to coincide with the launch of its new website and catering service.
Heading up the culinary division is French national Gohier, who was previously at Le Quartier Gourmand, in Burgundy, France.
“The UAE gourmet food scene is no longer confined to five-star hotels or restaurants. With companies like Chez Charles, Dubai foodies now have more opportunities than ever before to indulge their personal passion for quality ingredients,” said Gohier.
Joining him is newly appointed executive chef Degras, a former colleague and ex-head chef at Le Quartier Gourmand.
Between them the two chefs share almost two decades’ experience leading Michelin-star dining destinations across France.
“Sylvain comes with a classic culinary background refined over 17 years, and coupled with his Michelin pedigree and experience working under legendary chefs such as Philippe Gauvreau, he really is the man to take our product portfolio forward as we move into the next phase of growth,” said Chez Charles founder Charles Boghos.
“The opportunity to also bring Jérémy Degras as a key member of the Chez Charles team reinforces our goal of becoming a leading Dubai-based catering company with the creativity, know-how and passion to ensure that we are a force to be reckoned with in this increasingly competitive marketplace,” he added.
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A dual purpose, brand new kitchen catering facility located in the Business Bay area of the city, The Lunch Room, will be the hub for the catering division’s food production as well as providing a dedicated lunch space that allows customers to enjoy the many dishes offered by the team.
In addition, the space can also be hired by small groups for private functions. Targeting corporates and private clients will be an integral part of Chez Charles’ new catering division which is being positioned as a Michelin star service for a wide range of corporate functions and social gatherings including live cooking station set-ups, buffet events and standing cocktails.
“Customisation is at the heart of our offering and we plan to redefine and refine the way that catering is perceived for both small and large scale functions. This will be enhance by ensuring that we continue to place extra attention on recruiting guest-facing staff who live, breathe and deliver our service philosophy to provide a seamless experience from the first amuse bouche to the final bite,” explained Boghos.
Chez Charles will also continue with its commitment to sourcing only the best ingredients and gourmet products from artisan producers and small hand-selected companies around the world, with both Gohier and Degras able to use their European culinary connections.
“We even go one step further, and are offering a full event management service that runs the entire spectrum of culinary provision from floral arrangements and cutlery/crockery to specialist event planners,” said Boghos.
Full details of Chez Charles’ event management services can be viewed on the company’s newly revamped website, chezcharles.ae, which has been expanded to include a full selection of catering options covering every kind of event.
The website also includes the Chez Charles online shop. Products are sourced from around the world and its fine food selection includes several dedicated categories featuring the highest quality fish and seafood, game and poultry, red meat, cheese, dairy, antipasti, seasonal fruit and vegetables, oils and vinegars, rice and pasta, chocolates and sweets, fresh juices and hamper items.
“The website has been developed with our customers in mind – it is easy to navigate, gives a complete overview of our shop and clearly outlines the services we offer, not to mention including some mouthwatering pictures. We will be unveiling further additions with exciting new announcements very soon,” added Boghos.
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