JW Marriott Hotel Riyadh appoints chef Hamzeh Abu Elfoul as its new culinary director

JW Marriott Hotel Riyadh appoints chef Hamzeh Abu Elfoul as its new culinary director

JW Marriott Hotel Riyadh has appointed chef Hamzeh Abu Elfoul as its new culinary director. With a distinguished career spanning over two decades, Abu Elfoul brings a wealth of international culinary expertise and a remarkable portfolio of luxury hospitality brands to his role.

Abu Elfoul’s journey began in 1996 in his hometown of Amman, Jordan, where he kicked off his career at Sheraton and Hyatt Amman. Over the years, he worked in countries such as the UAE, Oman, Egypt, Saudi Arabia and Seychelles. He joined renowned organizations, namely Sheraton, Le Meridien, Hyatt, Crowne Plaza, Hilton, Conrad, Kempinski, Raffles and Fairmont, leaving an permanent mark of excellence everywhere he worked.
In 2004, he set sail internationally as sous chef at Muscat Crowne Plaza, followed by a similar role at Le Meridien Mina Seyahi in Dubai. By 2007, he assumed the prestigious position of chef de cuisine at Raffles Dubai and subsequently worked as executive chef at Six Senses Hotel in Ma’in, Jordan.
Abu Elfoul returned Sheraton Amman in 2010 as executive chef before joining Hyatt Hotel in Taba-Egypt, Kempinski Aqaba Hotel-Jordan and Hilton Mecca in 2015. His position at Hilton Mecca paved the way for another remarkable venture: the opening of Conrad Mecca. His extensive experience in Saudi Arabia further bolstered his profound understanding of the region’s culinary landscape.
At JW Glass Garden, Abu Elfoul’s expertise will bring to life a zero-carbon footprint, fork-to-table concept. With a focus on locally sourced produce, including herbs cultivated in the JW Garden, the menu promises an array of seasonally inspired creations that seamlessly combine culinary innovation with sustainability.
As for JW Steakhouse, Abu Elfoul will infuse the restaurant’s quintessential American essence with a local twist. With his guidance, the JW Steakhouse experience will be elevated, contributing to an overall enhancement of the culinary scene in Riyadh.
Khaled Al Jamal, GM of JW Marriott Hotel Riyadh, said: “In chef Abu Elfoul, we have found a culinary professional whose global expertise is matched only by his unwavering passion for exquisite dining. His journey, spanning the finest establishments around the world, is a testament to his dedication to the art of cuisine. With Chef Hamzeh at the helm of our culinary team, we eagerly anticipate an era of unparalleled dining experiences, where innovation knows no bounds and every dish tells a story of perfection.”


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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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