The award-winning Ibn Battuta Gate Hotel in Dubai, managed by Mövenpick Hotels and Resorts has appointed a new Executive Chef.
Ibn Battuta Gate Hotel appoints new executive chef – Tunji Oladipo to bring creative flair and passion to a renowned culinary destination.
Tunji brings with him almost 18 years of hospitality, 11 of which were right here in Dubai.
In this position Tunji will oversee all of the property's menu creation, food sourcing, staff hiring, training and development as well as the dining opportunties at its sister property the Oceana Beach Club on Palm Jumeirah, including the renowned West 14th steakhouse.
Commenting on his appointment, Tunji said: “The Gate Hotel is a fantastic place with seven amazing restaurants and very talented chefs; creating new dishes has never been more fun.”
Before coming to Dubai Tunji opened Red Cube & Sugar Reef restaurant in London where he acted as Assistant to the much-respected Michelin-Star Master Chef, Gary Hollihead.
Tunji’s natural zeal for adventure brought him to his first assignment in Dubai as chef de cuisine at the fine dining Retro restaurant in Le Meridien Mina Seyahi.
After a successful three-year appointment, Tunji was selected to help establish a new concept of fine dining on board the Silver Seas luxury cruise liners, then on to executive chef at Jebel Ali International Hotels where he ran operations for Bateaux Dubai, Thyme Mediterranean Restaurant and Citrus café. Most recently Tunji was consultant chef at the top five-star One and Only Mirage hotel on Jumeirah Beach, in Dubai.
When asked about food trends Tunji replied “Over the last 10 years in Dubai, I have seen the trends change in line with the population; all you have to do is look at the variety of food available in the supermarkets. The country’s foundations were built on its trading ports which in turn have heavily influenced the cuisine. We are literally in the centre of the world and are able to draw inspiration from everything around us and the far corners of the globe. In the past, reference to the non-traditional food here has usually been “international” I believe that the trends are well established now from Indian, Chinese, Japanese, the Middle East, all of the Mediterranean and all the way down to South African styles of food. In the same way that the Australian cuisine is now Pacific Rim, the Dubai style cuisine is undoubtedly Modern Arabesque.
Philippe Bonnot, Ibn Battuta Gate Hotel’s General Manager said, “We welcome Tunji to this demanding role. His experience of working in London as well as his strong local presence and knowledge of Dubai will no doubt enhance the hotel offering. Tunji is already adding his creative flair to our menus.”