New Executive Chef at Waldorf Astoria RAK

Waldorf Astoria Ras Al Khaimah has appointed Trevor Allan Macleod as its new Executive Chef.  

 

In his new role, Macleod will oversee the culinary operations across Waldorf Astoria Ras Al Khaimah’s nine vibrant restaurants and lounges, including Azure, Marjan and Lexington Grill, which has been named the Fine Dining Restaurant in the Northern Emirates for 2020 by BBC Good Food. 

 

Chef Macleod said: “To join the Waldorf Astoria Ras Al Khaimah team as Executive Chef, is an absolute honour. I am excited to get started and implement some exciting new concepts to this renowned culinary destination.”  

 

The Canadian national takes the esteemed position following senior culinary roles with other hospitality brands in the UAE, China, Philippines and Canada. He brings with him a wealth of creativity following over two decades of experience.    

 

Trained in Culinary Management from Algonquin College, Chef Macleod began his career in the UAE as Chef De Cuisine at Fairmont Bab Al Bahr and was an integral part of the pre-opening in 2009, with his main responsibilities being Chef de Cuisine for Chef Marco Pierre White’s restaurants. From there, Chef Macleod became the Senior Banquet Chef, where his responsibilities included overseeing all Banquet and Catering operations. Following brief stints in China and Philippines thereafter, he joined The Ritz-Carlton DIFC team as Executive Sous Chef. 

 

After leaving Ritz Carlton DIFC, Chef Macleod spent the next three years at Fairmont the Palm as Executive Chef. He led a talented team throughout his time there, and successfully oversaw their award-winning portfolio of 12 culinary venues, opening five of them during his tenure.  

 

Most recently, he was the Executive Chef of the Mandarin Oriental in Guangzhou, China where he was responsible for managing the property’s five culinary venues including a Michelin Plate awarded restaurant and a two-Michelin-Starred venue.  

 

Chef Macleod’s specialty cuisine spans across many regions, as with every country he has worked in, he takes with him techniques and flavours he acquired while there and incorporates them into his dishes. - TradeArabia News Service