60 seconds with chef de cuisine Eliana Cortes of Hilton Ras Al Khaimah Beach Resort

60 seconds with chef de cuisine Eliana Cortes of Hilton Ras Al Khaimah Beach Resort

Eliana Cortes, chef de cuisine at Hilton Ras Al Khaimah Beach Resort, has a penchant for traveling, food and wine. In this interview, she shares her past and future endeavors.

What inspired you to pursue a career in the culinary arts?

My passion for travel, culinary exploration and the rich tapestry of global cultures led me to embark on a gastronomic journey. After completing my studies, I relocated to Buenos Aires. There, I embarked on a quest to uncover new flavors and narratives. In my twenties, working with chefs from diverse cultures inspired me to explore different corners of the world.

What challenges did you face when you decided to work at Hilton Ras Al Khaimah Beach Resort?

Upon my arrival at Hilton, I encountered a primary challenge: the language barrier. Fortunately, I swiftly adapted to this linguistic diversity. Nonetheless, this journey of culinary exploration has been immensely valuable. It helped me strike a harmonious balance and seamlessly incorporating these diverse influences into my own distinctive cooking style.

What do you enjoy most about being a chef? 

I had the immense privilege of collaborating with chefs from diverse backgrounds, including French, Filipino, Korean, Mexican, Italian and Japanese professionals. These experiences instilled in me a profound understanding of the importance of discipline, high standards and comprehensive knowledge within each culinary tradition. Indeed, this exposure has prevented me from sticking to a single culinary style. In fact, it broadened my horizons to continually seek and absorb more information. The most enjoyable part of my career is the moment of research and experimentation during the creation of a dish.

As you continue to grow both personally and professionally, what do you hope to achieve in the next phase of your career?

My upcoming objective is to further my education with a concentration on the administrative aspects of the culinary world. I am currently in the process of enhancing my skills through continued study, travel and learning experiences. My ultimate aim is to become an executive chef in the prestigious hotel industry.


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About author

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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