Chef Sheik
About Chef Sheik
Chef Sheik is the Head of Culinary Training & Development at REEF in Riyadh, Saudi Arabia, a position he has held since 2021. He has extensive experience in the culinary field, having worked in various roles at notable establishments including Dean & Deluca and Crowne Plaza Hotels & Resorts.
Work at REEF
Chef Sheik currently serves as the Head of Culinary Training & Development at REEF, a position he has held since 2021. Based in Riyadh, Saudi Arabia, he focuses on enhancing culinary skills and training programs within the organization. His role involves developing training materials and programs to ensure high standards in culinary practices across REEF's operations.
Previous Experience at Dean & Deluca
Before joining REEF, Chef Sheik worked as the Head Chef at Dean & Deluca from 2008 to 2011. His tenure spanned three years in Kuwait and Dubai, where he was responsible for overseeing kitchen operations, menu development, and staff management. His experience at Dean & Deluca contributed to his expertise in high-end culinary services.
Culinary Background and Development Roles
Chef Sheik has a diverse culinary background, having held various positions in renowned establishments. He worked as the Executive Sous Chef at Crowne Plaza Hotels & Resorts for six months in 2012 in Al Khobar, Saudi Arabia. Following this, he served as a Research & Development Chef at BUSINESS TRADING COMPANY from 2012 to 2014 in Doha, Qatar, and as the Group Executive Chef at Wakra Inn Hotel Apartments for eight months in 2014-2015.
Early Career in Culinary Arts
Chef Sheik began his culinary career at Hilton Worldwide as a Chef de Partie in Jeddah, Saudi Arabia, from 2005 to 2006. He then moved to Jumeirah Group in Dubai, U.A.E., where he held a similar position from 2004 to 2005. His early experiences laid the foundation for his subsequent roles in larger establishments and his growth in the culinary field.
Education and Training
While specific educational details are not provided, Chef Sheik's extensive experience in various culinary roles indicates a strong foundation in culinary arts and management. His positions in high-profile establishments suggest a commitment to continuous learning and professional development in the culinary industry.