Sofitel Dubai Jumeirah Beach hires executive chef

Nikhil Pereira, December 9th, 2015

Sofitel Dubai Jumeirah Beach has hired Andreas Mensch as executive chef.

In his capacity, Mensch will oversee operations for all four of the hotel’s food and beverage outlets, including A.O.C. French Brasserie and Plantation Restaurant & Terrace, alongside InspiredMeetings.

Mensch brings to Sofitel Dubai Jumeirah Beach over 10 years’ professional hospitality experience, having formerly worked in hotels around the globe including countries such as USA, Scandinavia and Russia.

Mensch is returning to the group having previously worked at the Sofitel Budapest Chain Bridge hotel in Hungary, where he was executive chef for the hotel’s four restaurants and bars, as well as the banquet operations.

Amongst his management responsibilities, Mensch organised culinary events for Thai and Morocco Kitchen Week, as well as an exclusive scent dinner with esteemed perfume critic for the New York Times, Chandler Burr.

Sofitel Dubai Jumeirah Beach, general manager, Antoine M. Lhuguenot, said: “With some impressive experience in the kitchens of prestigious restaurants and hotels around the world, he brings with him creativity and innovation that our hotel guests will relish. Mensch’s familiarity with the latest in culinary techniques and the tastes of the discerning traveller will take Sofitel Dubai Jumeirah Beach from strength to strength as a must-visit culinary destination.”

During his career, Mensch has immersed himself in a variety of cuisines spanning multiple continents. Working as executive chef in the USA at the four diamond Silks restaurant in Massachusetts. His painstaking efforts contributed to the restaurant being awarded the Mobil 4 star rating, cementing its reputation as one of North America’s finest dining destinations and having one of the most varied cellars in the world.

Speaking of his new appointment, Mensch said: “I feel very privileged to be part of Sofitel Dubai Jumeirah Beach’s excellent culinary team and am thrilled to have this opportunity to create and deliver food that will enhance the guests’ experience.”