South African Chef Alison Kiewiet van Eeden is the new executive chef for Novotel & Ibis Dubai Deira City Centre
/ prabhjot bedi
Bringing almost two decades of experience with her, Alison Kiewiet van Eeden has taken up the role of executive chef at Novotel & Ibis Dubai Deira City Centre.
The South African has already been tasked with revamping the menu at Bistro Domino Restaurant which has recently received a facelift.
As one of the few female executive chefs working under the AccorHotels brand, Kiewiet van Eeden will also drive forward the HeforShe global solidarity movement aligned with AccorHotels concept for a gender equal world.
“We are very excited to welcome chef Alison in the revamped Bistro Domino, as we continue to lift our expectations higher for our guests to experience a diverse menu with exciting fusion interiors” said Nishan Silva, cluster general manager.
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"Enjoy the little things in life, for one day you'll look back and realize they were the big things."
Whether in the kitchen or while travelling, I have found that the simplest moments often create the most lasting memories.- Chef Karan Kohli
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"Ultimately our philosophy is simple: technology should make the operation smarter, while our people make the experience warmer."- Nasimul Sarkar
“Consistency is the key to success. Clients may not remember every detail of a restaurant’s atmosphere, but they will keep coming back because they know the food tastes right.”
"I believe promotions are a by‑product of consistently creating value. When you stay committed to making a meaningful difference, recognition and career growth eventually find their way to you."- Neha Pant
"Those early experiences and one on one mentorship opportunities with great chefs laid the foundation of ‘Create, don’t imitate’ for my career and sparked a lifelong commitment to learning and growing as a chef."
"Housekeeping is more than just cleaning rooms—it's about creating an experience where every guest feels comfortable and cared for."
"True hospitality goes far beyond standard service. It is about showing genuine care and being willing to go the extra mile when it truly matters."
Every career has its ups and downs, but success belongs to those who keep showing up. I've always believed in staying the course, learning from every challenge, and never giving up. Passion may get you started, but it's perseverance that keeps you moving forward
“Empty your cup—be open to unlearning and relearning, and allow yourself to grow with every opportunity.”-Mr. Saurabh Choksi, General Manager – Sayaji Hotel Wakad, Pune
“Hospitality looks glamorous from the outside, but this industry demands tremendous discipline, emotional intelligence, and consistency.”- Ms. Richa Adhia, MD – Eight Continents Hotel and Resorts
“Luxury today is not about marble floors or thread counts – guests can find that anywhere. What they cannot find everywhere is Udaipur.”
— Ms. Swati Agarwal, Spokesperson & Owner, Radisson Blu Hotel, Resorts and Spa, Udaipur
“Success in hospitality requires resilience, adaptability, and genuine empathy. Attention to detail and consistency are critical, but equally important is the ability to lead teams with clarity and purpose.” – Subhajit Mitra, Director of Rooms, Radisson Blu Hotel Pune Hinjawadi
“Success as a chef today is defined by a commitment to constant evolution—you must remain a student of your craft while inspiring your team to grow.”- Chef Sidharth Bhardwaj
By honouring India’s cultural context while staying true to our methodology, we create wellness journeys that are deeply rooted, emotionally resonant and globally relevant.
“Resilience, adaptability, and genuine team leadership top the list—build trust through open dialogue and empower associates to innovate.”- Subhankar Bose, General Manager – Sheraton Hyderabad Hotel
Becoming a successful chef requires far more than just knowing how to prepare recipes; it takes discipline, dedication, commitment to excellence, respect for ingredients and culinary traditions
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Chef Amarjeet Singh Thakur is a seasoned Indian culinary expert with over 25 years of experience, specialising in traditional tandoor, Mughlai and regional North Indian cuisine. Chef Amarjeet is currently working as Chef de Partie (CDP) – BBQ at SAFAR by Karimi in Cupertino, California, where he brings authentic Indian grilling techniques to a global audience. With multiple recognitions — including “Employee of the Year” and media highlights for his ‘down-to-earth rustic Punjabi cuisine’ — Chef Amarjeet continues to champion traditional Indian cooking methods, especially tandoor and charcoal-based BBQ.
Our vision is to position Sheraton Grand Palace Indore as Central India’s most trusted luxury destination a benchmark for service excellence, innovation, and sustainability
