Global Restaurant Investment Forum

25-27 February 2019 – NH Collection Grand Hotel Krasnapolsky, Amsterdam

GRIF

25-27 February 2019 – Amsterdam

Speaker Profile

Mansour Memarian

Director of Culinary and Food & Beverage, Palazzo Versace Dubai

Mansour Memarian, an Iranian chef with German origins who has 21 years industry experience, has had stints at some of the world’s best restaurants, and he has held executive positions at many luxury brands including the Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi, as well as the award-winning Chedi Andermatt in Switzerland. Before this, he was the Chef de Cuisine at the Burj Al Arab’s signature restaurant, Al Mahara.

Before arriving in the United Arab Emirates in 2010, Memarian, the first Iranian Michelin starred chef, rose steadily up the ranks working in some of the most prestigious hotels and dining establishments in Europe. He earned his first Michelin star in 2006, at Jagdhof Glashütte in Germany, in just eight months as Head Chef. After this successful story, Memarian moved to Innsbruck, Austria, to open Pavillon restaurant and shortly he added the second Michelin star to his culinary career.

In 2008, he was named the “Best International Chef” in Austria and his cookbook “Gourmet Raffinessen” was voted Best Cookbook in the same country.

Chef Mansour Memarian has brought extensive experience and a wealth of talent to Palazzo Versace Dubai, where he oversees the five-star hotel’s culinary and F&B operations including its six restaurants and two bars, as well as the catering services. In his role as Director of Culinary and Food & Beverage, Memarian heads all F&B operations, leading the culinary team in enhancing Palazzo Versace Dubai’s reputation for world-class, curated dining.