Sheraton Mall of the Emirates welcomes Chef Siddartha Omar Estevez Diaz to OAnjo, celebrating his appointment as the latest addition to their culinary team.
Hailing from Guatemala, Chef Diaz brings a wealth of experience and a passion for innovation to his role, armed with a Professional Title from INTECAP and a High School diploma in computational science.
As Executive Sous Chef, he will lead kitchen operations with finesse, ensuring gastronomic excellence and surpassing guest expectations. With previous roles at esteemed establishments like the Five Hotel in Dubai and Hotel Vista Quince in Guatemala City, Chef Diaz’s diverse background in Caribbean and Nuevo Latino cuisine reflects his adaptability and proficiency in creating culinary delights. His appointment promises to elevate the dining experience at Sheraton MOE to new heights.
“I am truly excited to join the talented team at Oanjo and to contribute to the culinary legacy of Sheraton Mall of the Emirates. I am keen to bring my diverse background and creative flair to the table, crafting dishes that not only tantalize the taste buds but also tell a story. Together with the talented team, I look forward to curating remarkable dining experiences that showcase the rich tapestry of flavours and ingredients, ensuring that every guest leaves with cherished memories of their time at OAnjo,” said Siddartha Omar Estevez Diaz, Executive Sous Chef of OAnjo, Sheraton Mall of the Emirates.
“We are delighted to welcome Chef Siddartha Omar Estevez Diaz to the Sheraton Mall of the Emirates family,” said Gurnoor Bindra, General Manager of Sheraton Mall of the Emirates. “His exceptional talent, creativity, and dedication to culinary excellence make him the perfect fit for our team and elevate the dining experience for our guests. His vision will bring a fresh perspective to the dining scene at Sheraton Mall of the Emirates, offering guests an unforgettable journey through the world of gastronomy.”
At OAnjo, Chef Diaz will craft inventive menus influenced by seasonal ingredients, classic methods, and contemporary culinary approaches.
