Maurice Fitzgerald, Executive Assistant Manager of Food & Beverage at Anantara The Palm Dubai Resort, has built a career spanning three decades in global fine dining and luxury hospitality. With a background in culinary leadership, strategic planning, and operational excellence, he has played a pivotal role in shaping the F&B offerings of this ultra-luxury resort, overseeing six restaurants and bars while driving efficiency and guest experience.
Originally from County Kerry, Ireland, Maurice’s career has taken him across Europe, the US, Japan, and the Middle East, establishing himself as a respected industry leader. His professional journey began in 1997 as a Sous Chef aboard the luxury Japanese cruise liner H.S. Asuka, followed by a role at One Pico in Dublin, where he was promoted to Chef de Cuisine within two years. In 2004, he relocated to the UAE to join Jumeirah Beach Hotel, marking the start of a 10-year tenure with Jumeirah Group, where he advanced to Executive Chef at Madinat Jumeirah.
In 2014, Maurice joined Anantara The Palm Dubai Resort, a flagship Minor Hotels property. After seven years as Executive Chef, he became Director of Food & Beverage in 2021, followed by his current role in 2024. Managing a team of 110 chefs and 50 stewards, he has delivered top-line revenue growth while maintaining costs below budget. His strategic menu planning has optimised operations, meeting the resort’s evolving guest profile while enhancing efficiency.
Maurice has played a key role in securing major industry accolades. Under his leadership, The Beach House won Best Beach Restaurant of the Year (2018). He was personally recognised as Minor Hotel Group’s Chef of the Year (2019).
Beyond daily operations, Maurice has spearheaded notable initiatives, including launching the Anantara Gourmet Food Festival and bringing Michelin-starred chefs to the resort. His leadership secured a Guinness World Record for the largest Thai mango sticky rice dish (2,885 kg). In 2018, he produced Anantara’s first F&B book, Culinary Journey, which earned a Minor Hotel Group award for Outstanding Achievement. Additionally, he has hosted live cooking shows on Dubai TV, further promoting culinary excellence.
Maurice has also contributed significantly to business growth. His restructured food offerings increased Friday brunch sales by 60%, and he has consistently delivered a 10% year-on-year revenue increase for four consecutive years. His ability to drive team development and operational success extends beyond the kitchen—he launched Anantara’s internal culinary school, mentoring young chefs and fostering the next generation of F&B leaders.
