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. 

The Ritz-Carlton, Dubai has recently appointed Corrado Pani as the new Italian Chef de Cuisine for the Mediterranean restaurant Splendido.

A native of Sardinia, Italy, Chef Pani’s desire for new culinary challenges led him to the Middle East in 2002. More recently, he was leading the kitchen of Bussola at Le Meridien Mina Seyahi.  Chef Pani developed his culinary skills at the Eleonora Culinary School in Alghero, Italy and later traveled the world aboard cruise ships for more than 10 years.  This culinary adventurer amassed a wealth of experiences and influences as he paved his gastronomic path to excellence. He trained under renowned chef Alain Ducasse and catered to the glitterati at Le Festival du Cinema in Cannes. After many years traveling the world, Chef Pani returned to his beloved Italy to open two fine dining restaurants on the island of Sardinia serving delicacies of the sea.

“We are extremely excited to have Chef Pani on board as we believe he will lead our Splendido team to greater heights,” says Executive Sous Chef Stefan Borchardt. “His vision and skills will be an asset to our restaurant and all our chefs are eager to learn new techniques and taste his Italian delights.”