A French national with extensive experience in European, Asian and Middle Eastern cuisines, David started his career with the InterContinental Hotels Group in Geneva and London, where he honed his culinary skills at Michelin star restaurants. Having spent over five years in Europe, David joined Le Méridien resort in Vanuatu in the South Pacific Ocean as sous chef and throughout the years worked at the company’s properties in Bahrain, Indonesia and Thailand.
Prior to this appointment, David served as executive chef of the 245 rooms and suites Ritz-Carlton in Bahrain, a luxury resort on Manama Bay that he joined in September 2008.
David leads a team of over a 100 chefsensuring exceptional culinary experiences at the resort’s eight food and beverage outlets as well as overseeing banquet operations.
David enjoys scuba diving, rugby and spending time with his two children.
Gerardo Recabarren, Chef de Cuisine, Giornotte
Prior to his appointment as chef de cuisine at Giornotte, Chef Gerardo was in charge of The Forge, the steakhouse of the hotel. Previous to being in Abu Dhabi, he was based in North America where he had first worked as a sous chef at Steeplechase restaurant specializing in modern American cuisine in Florida, Boca Raton, before moving to North Dakota to gain experience at an all-day dining restaurant. Chef Gerardo began his professional career in his home country of Argentina where he started as a trainee and rose through the ranks to the chef de partie role shortly after graduating from Celia Escuela Integral Gastronomica in Cordoba, Argentina.