Micheal Binyameen

I am proud to share my culinary journey, which began in 1996 and continues to thrive today. For nearly three decades, I have dedicated my life to the kitchen—driven by passion, discipline, and a relentless pursuit of excellence.

Early Career & Culinary Training

My professional foundation was built at Sheraton Hotel (1998–2001), where I trained across all kitchen departments, mastering Arabic, Mexican, and Italian cuisine. I started as a Commis I, driven by a desire to learn—not just to work—and eventually rose to Head Chef, managing the buffet kitchen with full operational responsibility.

From 2001 to 2004, I served as Night Chef at San Giorgio Hotel – Faraya, Lebanon, preparing orders from all departments, handling room service,

In 2004, I returned to Syria to work at Oriental Club Hotel, before relocating to the UAE in 2006, where I have built a long-standing career in Dubai and Abu Dhabi

I have held Head Chef roles at:

• Carizma Restaurant (Arabic & Italian Cuisine)
• Layon Palace Hotel
• Sul Fiume Restaurant
• Fonograf Restaurant
• Fairmont Hotel Bab Al Bahr – Cedar Lounge

Executive Chef, overseeing operations for multiple restaurants across the UAE, including:

• Times of Arabia Group – Madinat Jumeirah
– Dubai Mall, Outlet Village, and Al Seef• Managed four restaurants across these prestigious locations, ensuring consistent quality, staff training, and operational excellence

• Good Company Group – Dubai
• Orchestra Restaurants – Dubai Mall
• Lil Nahar Restaurant & Kafe O – JBR
• Al Nasser Group – Lebanese Cuisine

Current Role – VVIP Family Executives chef
of His Highness Sheikh Dr. Sultan bin Khalifa bin Zayed Al Nahyan.
In this prestigious role,

• Manage all palace kitchens and culinary operations
• Design and execute daily menus and high-profile banquets
• Lead a multicultural team of chefs and service staff
• Ensure the highest standards of hygiene, presentation, and hospitality
• Coordinate catering for private events inside and outside the UAE
Traveling to London …

Personal Statement

I am a bright, talented, and self-motivated chef with a proven track record of impressing guests with flavorful dishes and creative food presentations. My strengths include:

• Leading and mentoring diverse kitchen teams
• Preparing, cooking, garnishing, and presenting food to the highest standards
• Planning and supervising food operations in fast-paced environments
• Implementing effective cost control and menu engineering strategies
• Maintaining top-tier hygiene and food safety standards