New Executive Chef at Kempinski Hotel Ajman
Michael Kreiling brings Michelin-star experience to Ajman
Ajman, 5 August 2015 – Kempinski Hotel Ajman announces the appointment of Michael Kreiling as its new executive chef. Chef Michael brings 26 years of international experience to his role, whilst having worked for five continuous years in the most prestigious Michelin-starred restaurants in Germany.
Known for his interest in fusion cuisine and creativity in the kitchen, Chef Michael, a German-national, began his culinary journey in 1989.
Throughout the years, he has been living in Tokyo and running a successful four-week German culinary promotion there, and also worked in a fine-dining restaurant on a cruise liner. The chef himself likes to highlight the four-year time period that started in 2005 in Cologne when he was the head chef of a gourmet restaurant and together with the team, he won a lot of awards. For the past two years, Chef Michael held the position of executive chef in the Hyatt Regency in Belgrade, and prior to that, he spent three years in London with a prestigious luxury restaurant that was awarded with 3AA Rosettes when he was the executive sous chef. Chef Michael has also contributed to numerous culinary books, worked in the Relais & Chateaux Hotel where he cooked for many dignitaries and ministers and in 2007 was featured on a German culinary TV show.
Hotel Manager Kai Schukowski said, “We’re delighted to welcome Chef Michael on board at Kempinski Hotel Ajman. Michael’s remarkable international experience, skills and passion for innovation will only build on our team’s success and further encourage the development of the food and beverage department. We look forward to making changes and bringing a fresh vibe to all of our ten food and beverage outlets by changing the products in order to take our discerning guests to a new dimension of memorable culinary journeys.”
In his new role, Chef Michael together with his culinary team will be working closely with the director of food & beverage, overseeing all culinary aspects of the property’s ten food and beverage outlets and private dining services and the hotel’s internal and external catering and banqueting operations.