Atlantis, The Palm has welcomed executive chef Cedric Darthial and Seafire Steakhouse & Bar chef de cuisine, Raymond Wong to its F&B team.
In his new role as executive chef, Darthial will oversee a team of 480 staff and the resort’s 23 food and beverage outlets, including celebrity chef eateries, Nobu, Ronda Locatelli and Bread Street Kitchen & Bar by Gordon Ramsay.
Darthial’s culinary journey began more than 18 years ago, and he has held roles heading up the kitchen La Baie at The Ritz Carlton, and Fire and Ice at Raffles Dubai where he led a team of 13 chefs.
Prior to joining the team at Atlantis, The Palm, Darthial was executive chef – Western at City of Dreams, Manilla where he managed a team of 400 and oversaw Nobu and The Tasting Room among other restaurants.
Raymond Wong began his culinary journey at the age of 15 in his father’s chain of Chinese restaurants in Edinburgh, Scotland.
After several years at Sheraton Grand Hotel & Spa in Edinburgh, Wong moved to Dubai to join MJ’s Steakhouse at Jumeirah Group’s Al Qasr Hotel where he was responsible for a team of 12 with more than 200 guests visiting each day.
Prior to joining Seafire Steakhouse & Bar, Wong was chef de cuisine at Feast, Sheraton Grand Dubai.
Mark Patten, senior vice president of Food & Beverage Atlantis, The Palm commented: “We are very excited to be entering 2017 with two outstanding appointments that will support our ongoing culinary excellence, so we can continue to provide world class dining experiences for our guests.
“Chef Darthial has held outstanding positions across Europe, the Far East and Dubai, and his expertise will take us to a new level in 2017. Chef Wong has immense passion for food as well as a highly experienced background that make him the perfect fit to head up Seafire Steakhouse & Bar.”
