A talented cook, who has risen from the ranks, is Habtoor Grand Resort, Autograph Collection’s new executive chef.
Chef Manuel Jose Caicedo secured his post degree in Culinary and Kitchen Management from the University of Culinary School in Barcelona and holds a wealth of international experience and knowledge in cooking and managing multiple cuisines.
From being a cook to an executive chef across Latin America and Spain, Chef Manuel has successfully worked his way up in the kitchen by handling different roles and has now continued his culinary journey in Dubai as the executive chef working with different brands.
Chef Manuel has worked as executive chef at Jumeirah Group/Jumeirah Hotels & Resorts and as an executive culinary producer at Paramount Hotels & Resorts, where he gained a world of experience. He worked as the executive banquet chef at the Ritz-Carlton Hotel in Dubai where he successfully led the culinary department and oversaw the operations.
Prior to that, Chef Manuel had the honour of working in Spain at Ritz-Carlton Hotel Arts alongside Paco Perez – a prominent chef with five Michelin stars, and Sergio Arola – a Spanish chef with two Michelin stars.
He was also part of the team at El Racó D’ en Freixa, where he developed creative menu ideas.
Chef Manuel is experienced in opening new restaurant venues and hotels in Madrid, Tenerife and Barcelona and has catered up to 3000 guests.
A goal-oriented professional with expert culinary knowledge in multiple cuisines, including Spanish, Continental, Mediterranean and Middle Eastern, Chef Manuel is responsible for leading the operations, planning, organization and management of food preparation at the resort.
He is also the creative brain behind menu planning and recipe design, and ensures consistent quality in food production that exceeds the guest expectations.
Karolina Paliszewska, General Manager at Habtoor Grand Resort, Autograph Collection said: “We are pleased to welcome Manuel to the Habtoor Grand Resort family. Manuel’s extensive knowledge and immense experience in the industry will help revamp the hotel’s F&B concept and offering. His fresh outlook and passion for culinary excellence will bring new ideas, perspectives and techniques to the team.”