July 22, 2014



Responsible for the culinary journeys undertaken in Rosewood, Executive Chef Wolfgang Eberle transferred to Rosewood Abu Dhabi from Rosewood’s sister property in the Kingdom of Saudi Arabia, Al Faisaliah. Prior to joining Rosewood, Mr. Eberle gathered experience and expertise working in Switzerland, United States, Philippines, China, India, Sri Lanka and Canada which is reflected in the gastronomic experiences guests are treated to.






Chef Siddharth Krishna, who joined Rosewood Abu Dhabi following his tenure at the highly acclaimed Chutney Mary in London, is in charge of the authentic Indian restaurant Spice Mela.


At Chutney Mary, he developed himself as a master in combining classic recipes with contemporary food trends and presenting Indian cooking at its finest. A specialist in seafood, meat and vegetarian dishes, he will take his guests on an enchanting journey through the fascinating flavours of India.





Chef Emad Fares Zalloum, who has been in Dubai since 2004, has worked in renowned properties such as the Burj Al Arab, Le Meridien and Grand Hyatt where he showcased Lebanese cuisine as one of its best ambassadors.



Emad moved to Abu Dhabi to open Sambusek, the delightfully traditional Lebanese restaurantat Rosewood Abu Dhabi. With his precise knowledge and perfect mastering of Arabic products and recipes, Emad will offer each guest a true Sense of Place experience.





Harris Sakalis is a young and talented Chef who has learned and refined his passion for cooking in Greece’s and New York’s finest restaurants, including many Michelin-starred restaurants.



With a strong background in Greek, Italian and French restaurants and a fine understanding of Mediterranean cuisine, Harris enchants and nurtures Aqua guests with his fresh, creative and versatile creations.





Chef Heath Gordon comes from Australia where he developed his skills in different restaurants such as Bamboo, an award winning One Hat restaurant in the North Coast region. In 2010, he relocated to Dubai for the opening of the Ritz-Carlton DIFC where he was in charge of the Centre Cut Steakhouse as well as supervising other outlets.



Heath’s passion for a variety of cuisines, from French, Italian and Asian to fine dining, is key for the flexibility, organization and creativity needed in the banquet kitchen. His team is ready to cater to our guests’  private events in a refined and imaginative way.




Chef Francisco Sanabria, originally from Barcelona, has worked at some of the best restaurants in Spain. He graduated from Hotel Management School of Galicia, following which he completed a three-month apprenticeship at the renowned Michelin three-star restaurant Akelare in San Sebastian.


In XX, Francisco joined Sant Pau in Barcelona. During his time at Sant Pau, he acted as a chef consultant when Sant Pau opened a branch in Chuo-Ku, Tokyo, which was also recently awarded two Michelin stars. In XX, Francisco joined the Bar Canete in Barcelona, where he headed the kitchen until XX 2014. Francisco brings his wealth of experience to Rosewood Abu Dhabi as the new chef of Catalan.