InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa has announced the appointment of Nicholas De Visch as its new Executive Chef.
De Visch will be responsible for leading the resort’s culinary team across its six different outlets, including the Manhatten inspired NoHo Bar and Grill and the authentically Levantine, Levant & Nar. With a philosophy of simplicity being key, De Visch is heavily inspired by chef Paul Bocusse who famously said, “You can only do good with very good”.
With over 36 years of extensive experience around the world, Belgian national De Visch brings with him a developed palate of global cuisine. Inspired to cook from a young age by a lineage of excellent cooks, where every celebration centred around food, De Visch started his career in 1990, where he trained in numerous Michelin starred restaurants, under the guidance of acclaimed chefs including Yves Mattagne, Atillio Basso and Jean Pierre Bruneau.
In 1998, he took the role of Premier Sous Chef at the formerly named Radisson Airth Castle in Scotland before moving to the Middle East in 1999 as pre-opening Chef de Cuisine at the Burj Al Arab Hotel, overseeing operations for the pre-opening of the fine dining Al Mahara Seafood restaurant.
In 2001, he moved to the Peninsula Hotel, Philippines as Chef de Cuisine of the Old Manila restaurant before opening his own restaurant in 2003, where he led the culinary operations of La Brucelière serving inventive and redefined French cuisine in Issigeac, France.
Stepping into the shoes of Executive Sous Chef at the InterContinental Grand & COEX, Seoul South Korea in 2010t, De Visch assisted overseeing the culinary operations for 17 outlets, two ballrooms, four banquet rooms and 12 meeting rooms. Following his experience in South Korea, De Visch moved to the Middle East in November of 2011 to join InterContinental Doha the City as Executive Chef.
In 2014, De Visch continued his experience through Asia, as he moved to W hotel, Taipei as Executive Chef, before opting for an island escape at InterContinental Fiji Golf Resort providing guidance for four outlets, wedding and event venues and private dining offerings.
Following his experience in Fiji, De Visch was offered the position of Executive Chef at St. Regis Mauritius, offering a selection of global cuisines. In 2018 he returned to the Middle East spearheading operations at the Waldorf Astoria Ras Al Khaimah before returning to the United Kingdom with The Grand York Hotel.
For more information, please visit: www.icrasalkhaimah.com/