Lionel Boyce
Executive chef
Desert Palm
Over the past 18 months Lionel has worked tirelessly to update and improve all aspects of the culinary experience at Desert Palm.
Through creative menus, training, cost control, improving supplier relationships, maintaining the highest standards in products and overall presentation, he has significantly impacted guest satisfaction.
Lionel is also quite happy to pitch in whenever needed and spent a month on night shifts working as the baker while the hotel appointed baker was on emergency leave.
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One of the challenges that Lionel recently faced was catering for a five day wedding with only one week’s notice — the original venue had six months to arrange everything.
With the recession, there has been a lot of pressure to minimize costs without affecting the guests and without affecting the products or services offered, something Lionel has been able to creatively deliver through more effective use of staff time and training.
Lionel is always looking to improve what he offers to guests and is like a sponge when it comes to information, attending events and conferences within the region to see what other skills he can draw from and use to train his team.
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Oct 11, 2009 , United Arab Emirates
It is truly an honor to be part of your team. Such a short time working with him, but you will see how optimistic this person is. Worthy to be our "Chef of the Year." You are undeniably the best, chef Galo!!!
Oct 11, 2009 , New Zealand
Congradulatons lionel, The abilty to cook is one thing, to be able to to teach as well is another. I am twice the chef becauce of your guidance and knowledge. I am privilaged to have trained under you , worked with you and have your future guidance. There is nothing more i can say than thank. No ...