Chef Branger’s distinguished global career flourishes, as he is welcomed to the Ritz Carlton Dubai establishing new culinary classics with his skilled background steeped in the timeless traditions of his native France.

Raised in the idyllic town of Poitier on the West Coast of France, Chef Branger landed a post apprenticing at a local restaurant for one year, traveling to work in Normandy and the French Riviera. His career was catapulted in Lyon, where he worked along-side the father of “Nouvelle Cuisine” and Michelin 3-Star Chef, Paul Bocuse.

The shores of the United States then beckoned Chef Branger to Florida which led him to San Francisco.  There, he impressed the influencers that eventually led him to Ritz-Carlton hotels in Atlanta, Kapalua Rancho Mirage and New Orleans, among others. After the devastating effects of Hurricane Katrina displaced Chef Branger and his family, he lent his talents to The Ritz-Carlton New York, Central Park.  While at the helm of the renowned property’s acclaimed kitchens, he unleashed his creativity by infusing the menus with his own personal flair. 

Most recently, Chef Branger was asked to lead the culinary teams at The Ritz-Carlton, Istanbul, The Ritz-Carlton, Puerto Rico, followed by a three-month assignment to open The Ritz-Carlton, Beijing.  To date, his mastery has been invited to assist with the luxury brands’ openings around the world, spanning 14 years.

Chef Branger’s expertise promises an innovative collaboration with his talented team, who bring unprecedented cosmopolitan cuisine to Dubai. Testimony to his achieved excellence, Chef Branger proudly received the esteemed honor of being named among the few Master Chefs of France in April 2008 – a prestigious organization whose purpose is to preserve and spread the French culinary art, encourage training in cuisine, and assist professional development. 

Umit Kaygusuz has a degree in architecture, an obscure fact that might explain his beautifully constructed dishes. However his passion for all things culinary led him from his homeland of Turkey to South Africa, where he studied and trained as a chef.

After an internship that included the London gourmet magnet, The Savoy Grill, Chef Umit arrived on our shores from the exclusive Ellerman Hotel in Cape Town,a popular hang-out for celebrities.

Now wowing guests as Chef de Cuisine in our signature restaurant, La Baie, Chef Umit professes a liking for earthy, seasonal ingredients, organic and locally sourced where possible, as well as loving to create dishes that surprise and tease the palate.

Chef Renato Matcastro’s favourite food is Italian – to be more specific – any dish that involves pasta – so it is quite a surprise to learn that he is actually the sushi chef at La Baie and is the man responsible for the ‘Spicy Tuna’ specialty.

Training as a sushi chef for the past ten years, Chef Renato has learnt all there is too know about this healthy Japanese snack that has become a global phenomenon. 

Of course, the freshest of fish is the most important ingredient for succulent sushi. That’s not to say however, that other ingredients are not important! The rice needs to be carefully cooked in just the right amount of water to achieve the desired consistency and texture.

And what makes sushi different from one restaurant to another, “It’s all about the sauces that you use” says Chef Renato, “The secret ingredients I combine in the sauce for my California Maki Roll, gives it a unique taste that cannot be matched.”