Fairmont The Palm, in Dubai, has named Alain Gobeil as its new executive chef. Fairmont The Palm, in Dubai, has named Alain Gobeil as its new executive chef.

Fairmont The Palm, in Dubai, has named Alain Gobeil as its new executive chef.

The Canadian national brings almost two decades of international experience on three continents to the role.

A graduate of the Institut de Tourisme et d’Hôtellerie du Quebec, Gobeil has worked at other Fairmont locations, such as Fairmont Château Laurier, Ottawa, and Fairmont Queen Elizabeth, Montréal in Canada, as well as at the group’s UAE flagship properties – Fairmont Dubai and Fairmont Bab Al Bahr in Abi Dhabi.

“Alain is a highly motivated and quality-focused chef with an eye for detail and natural passion for all aspects of the food and restaurant business, both creative and commercial, as well as boasts extensive UAE market knowledge," said Fairmont The Palm general manager Mark Sawkins.

He added that Gobeil is tasked with maintaining the resort's status on Palm Jumeirah and ensuring it is a "trend-setter" on the Dubai dining scene.

“Alain will also spearhead the launch of new F&B concepts for the resort as we expand our well-rounded collection of venues, and keep Fairmont The Palm front of mind when it comes to hugely successful concepts like the Ultimate Family Friday Brunch at Flow Kitchen, Seagrill on 25° Restaurant and Lounge, home of our famed lobster burger and the Saturday BBQ Brunch,” Sawkins revealed. 

Gobeil's early international career saw him train under the Roux brothers during his time at the two Michelin-star Le Gavroche, London. This was interspersed with various stints both back home with Fairmont Château Whistler and at Four Seasons Resort Whistler, as well as management positions at Ritz-Carlton Grand Cayman and Four Seasons Sharm El Sheikh.

His UAE experience includes roles with Fairmont Dubai, where he was part of the pre-opening team involved in setting up the Spectrum on One multi-kitchen restaurant, and Fairmont Bab Al Bahr, Abu Dhabi, where he was executive sous chef from pre-opening, with an active role in the recruitment and hiring process.

“Dubai foodies and our resort guests have a great selection of dining venues on their doorstep, and the challenge to keep Fairmont The Palm in the spotlight as a diverse and innovative hub for relaxed yet inspired dining is one that I am very much looking forward to; it’s an exciting time to be involved in the food and beverage industry in the city,” he commented.

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