The Ritz-Carlton, Dubai International Financial Centre (DIFC) is proud to announce the appointments of Andreas Schatzschneider as the hotel’s newest Executive Chef, and Emanuele Saracino as the Executive Pastry Chef – adding to the hotel’s dynamic team of skilled masters of the culinary arts.
Joining the hotel with over 24 years of experience, Chef Andreas is committed to exploring exquisite flavors from around the world with the aim to delight every palette and entice the senses. As Executive Chef of the full range of restaurants at The Ritz-Carlton, DIFC, Chef Andreas will oversee a collection of 7 distinctive dining outlets, including the hotel’s Center Cut steakhouse, featuring the finest cuts of U.S. and Australian beef; the vibrant Café Belge, celebrating the grand style and elegance of 1920s Brussels; the contemporary Cake patisserie and café, devoted to celebrating the tradition of tea with fresh and decadent cakes, pastries and cookies; Cara, an elegant breakfast and lunch restaurant offering international flavours for every palate; the alfresco dining venue of Sunken Garden; Le Cirque Dubai’s exquisite French cuisine with a twist of Italian flair; and the Lobby Lounge & Terrace, inviting guests to sip cocktails beneath a heavenly tapestry of stars. Chef Andreas will also oversee in-room dining and the hotel’s banquets and catering operations, driving innovation to continue to create unparalleled culinary experiences for all guests.
Prior to joining the team at The Ritz-Carlton, DIFC, Chef Andreas led the culinary team at The Ritz-Carlton, Cancun, Mexico as Executive Chef, overseeing two AAA Five-Diamond dining rooms, as well as 5 additional food and beverage outlets. In the initial stages of his career, Chef Andreas joined The Ritz-Carlton, Berlin as a Junior Sous Chef under the direction of renowned Michelin-starred chef, Paul Urchs, where his desire to continue his learning prepared him for a new adventure in the USA, as part of the distinguished culinary teams of two Ritz-Carlton hotels; The Ritz-Carlton, New Orleans and The Ritz-Carlton, Amelia Island. In 2006, Chef Andreas transferred to The Ritz-Carlton, Cancun as Chef de Cuisine, where he was then offered the prestigious opportunity to open several new Ritz-Carlton Hotels; including The Ritz-Carlton, Toronto, and The Ritz-Carlton Hotel in Vienna, Austria.
Leading the team in crafting delectable confectionary creations of all outlets in the hotel, Emanuele brings a wealth of culinary inspiration to The Ritz-Carlton, DIFC. His creativity and impeccable attention to detail go hand in hand with the elegant ethos of the contemporary patisserie and café, promising an unparalleled dining experience with creative dessert displays and showcasing the latest trends in pastry-making and design.
With over 25 years of experience at world-renowned hotels, patisseries and confectionaries from across the world, Chef Emanuele’s professional evolution includes numerous years as Executive Pastry Chef at Castello Chiola Loreto Aprutino in Italy; the Etoile Academy in Tuscany; , as well as at the Chef Italiano Cafe & Bakery in Krasnoyask.
Both culinary veterans will incorporate their creativity and passion to further enhance The Ritz-Carlton, DIFC’s offerings of exquisite international flavors, adding personal and sophisticated techniques to their culinary creations.
Tags: The Ritz-Carlton
