Fabien Gailly joins The St. Regis Dubai as chef de cuisine at Brasserie Quartier.

Gailly brings to his new role a wealth of experience from Michelin starred restaurants around the world.  

Prior to his current position at Brasserie Quartier, Gailly worked as head chef at the Ritz-Carlton hotel in Moscow for two years where he was in charge of the pastry menus and kitchens for the hotel’s two restaurants and room service for the 330 rooms. Previous to this role, he worked as Fabrice Vulin’s right hand at the three Michelin starred restaurant, Caprice in the Four Seasons Hong Kong where he was in charge of the menu creation and a team of 20.

In 2014, Gailly reprised the role of chef de cuisine at Montreux Jazz Festival restaurant, Le Trio and was in charge of conceptualising and creating the food for the 18 day festival. Most recently he was a key member of the opening team for Thai restaurant brand, Honey in Bangkok, which saw him design the kitchens and develop the menu for the three new outlet’s debut in Bangkok market.

Born in Chile, South America, Gailly went on to study at one of the most prestigious cooking schools in France, Lycee Hotelier Lesdiguieres and obtained his CAP Cuisine and CAP Service in 2002. Gailly’s apprenticeships and experience in Michelin starred restaurants across Europe and the US ignited his passion to become a professional chef. Other Michelin starred restaurants he has worked in as Sous Chef de Cusine include Le Cheval Blanc, Courchevel (two stars), Chateau de La Chevre d’Or (two stars), Hotel Les Barmes de l’Ours, Val d'Isere (one star) and Hotel La Reserve De Beaulieu Mer restaurant (two stars) – all in France. - TradeArabia News Service