Sheraton Dubai Creek Hotel & Towers announces the appointment of Executive Chef Saul Andrade, who will take charge of the hotel’s food and beverage operations.
With over 26 years of international expertise, Chef Saul is recognised for his innovative approach and commitment to delivering exceptional dining experiences. Chef Saul joins Sheraton Dubai Creek following his role as Executive Chef at The Cove Rotana Resort, where he led a diverse culinary team across nine food and beverage outlets and managed large-scale events hosting thousands of guests.
His career spans prestigious hotels and restaurants in Europe and the Middle East, including key leadership positions at Sheraton Jumeirah Beach Residence, Tivoli Marina de Vilamoura, Conrad Algarve, Hilton Cascatas, Sheraton Bahrain, and HTC Talatona Conventions in Angola. He has a proven track record in pre-opening projects, menu development, and managing large-scale culinary operations.
In his new role at Sheraton Dubai Creek, Chef Saul will oversee the hotel’s entire F&B portfolio, with a focus on delivering innovative, high-quality menus and ensuring the highest standards of service. His leadership will ensure the hotel consistently meets the expectations of its discerning clientele while maintaining rigorous adherence to food safety protocols and HACCP compliance.
Chef Saul’s qualifications include a degree from Portugal’s renowned Hospitality Management School, advanced food safety certification from Highfield Qualifications in the UAE, and specialised training at Marriott’s F&B Academy in Dubai. Over the course of his career, he has earned recognition for his work in fine dining, large-scale events, and the launch of new culinary concepts. His appointment marks a new phase of culinary innovation at Sheraton Dubai Creek, where guests can expect world-class cuisine, creative presentations, and an enhanced overall dining experience.
