The St. Regis Abu Dhabi appoints new executive pastry chef

The St. Regis Abu Dhabi appoints new executive pastry chef

EXECUTIVE PASTRY CHEF STEWART BELL St Regis Abu Dhabi

Combining classic sophistication with a modern sensibility, St Regis Abu Dhabi appointed Stewart Bell who brings 15 years of experience. Hailing from South Africa, Bell started his career as Commis Pastry at The Sheraton Grand in Cape Town in 2003. By 2009 he had progressed to Junior Sous at Nobu, Cape Town. Bell’s then joined, in 2011, Atlantis The Palm Dubai and worked across many different restaurants for four years before becoming head pastry chef Nobu, Moscow.

Mission

Two years later, he returned to the UAE as head pastry chef at the At.mosphere restaurant in Burj Khalifa, Dubai. With his new role at The St. Regis Abu Dhabi, Chef Stewart’s focus will be to introduce new diverse offerings of sweets and pastries. Chef Bell’s specialty includes the creation of unique gluten/dairy free and vegan desserts. Moustafa Sakr, General Manager of the hotel commented, “I am delighted to welcome Chef Stewart to The St Regis culinary team. His appointment is key to our strategy for 2019 as we continue to enhance and personalize our luxury dining experiences.”

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Setup

The St Regis Abu Dhabi hotel merges authentic Arabian hospitality and over a hundred years of bespoke St. Regis traditions. The iconic hotel offers 283 luxuriously-appointed guestrooms, sumptuous experiences with distinctive culinary venues, more than 4,800 square meters of meeting and event space and over 3,000 square meters of ultra-modern health club facilities. The hotel also features the famed St Regis hotel signature Butler Service.

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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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