BIO: Executive Chef Daniel Echasseriau

In January 2011,  Rosewood Hotels & Resorts appointed Daniel Echasseriau as Executive Chef for Rosewood Corniche, Jeddah's premier hotel.  A French national, Chef Echasseriau has over 17 years of culinary arts experience, including six as an Executive Chef. At Rosewood Corniche, he oversees the entire culinary direction for the hotel's food and beverage venues including the acclaimed Ginza I Chome, Noodles, Habsburg and Soleil, in addition to managing in-room dining and catering. 

Since beginning his culinary career in France, Chef Echasseriau has displayed his talents in some of the finest luxury resorts and hotels including three years at La Samanna Resort in St. Martin, Barbados. Echasseriau also furthered his gastronomic ability with a four-year residence at the prestigious, four-diamond Fairmont Royal Pavilion & Glitter Bay Hotel in St. James, Barbados, among other acclaimed restaurants and renowned properties. Echasseriaus' training and subsequent posts throughout the Caribbean and beyond have given him a wealth of experience across a vast array of cuisine including French, Polynesian and International.