Ritz-Carlton, DIFC has welcomed Andreas Schatzschneider as its executive chef, and Emanuele Saracino as executive pastry chef.
Joining the hotel with over 24 years of experience, Schatzschneider is committed to exploring flavors from around the world. As executive chef of the full range of restaurants at The Ritz-Carlton, DIFC, Schatzschneider will oversee a collection of seven dining outlets, including the hotel’s Center Cut steakhouse, Café Belge and Le Cirque Dubai.
Chef Andreas will also oversee in-room dining and the hotel’s banquets and catering operations, driving innovation to continue to create unparalleled culinary experiences for all guests.
Prior to joining the team at The Ritz-Carlton, DIFC, Chef Andreas led the culinary team at The Ritz-Carlton, Cancun, Mexico as executive chef, overseeing two AAA Five-Diamond dining rooms, as well as 5 additional food and beverage outlets.
Leading the team in crafting the confectionary creations of all outlets in the hotel, Saracino brings a wealth of culinary experience to The Ritz-Carlton, DIFC.
With over 25 years of experience at renowned hotels, patisseries and confectionaries from across the world, Saracino’s professional evolution includes numerous years as executive pastry chef at Castello Chiola Loreto Aprutino in Italy; the Etoile Academy in Tuscany and the Chef Italiano Cafe & Bakery in Krasnoyask.
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