We can always count on a magical and unforgettable dining experience at any Jumeirah Messilah Beach Hotel and Resort Restaurants. From the meticulously curated menus to the amazing staff, nothing is left for chance. It’s a team effort, everyone on board has to have the skills, temperament and talent to make sure that guests feel pampered and taken care of from the minute they step through the doors until they are done. Jumeirah’s secret seems to be their amazing team and staff. And they have just added four new members to their ever-growing family; Emanuele Saracino as Executive Chef, Yesim Insel as the Director of Food and Beverage, Chef Danielle Milliani as Executive Sous Chef and Ufuk Çelik as Executive Pastry Chef. The new team members will elevate the already amazing Jumeirah Messilah Beach Hotel and Resort experience.
Chef Emanuele Saracino joined the hotel in February 2022 as Executive Chef – Jumeirah Messilah Beach Hotel & Resort. Emanuele Saracino is not just a cook, but a lover of taste, a researcher who renews tradition daily, a technician who knows how to combine the refined taste to a spectacular presentation. A free spirit, curious, innovative, who has transformed the education for “beautiful, good and healthy” food into his philosophy.
Chef Emanuele Saracino was born in a rural town in Puglia, an Italian who was destined to cook, he cultivated his passion for cooking in his family kitchen in Biondo before then continuing his skill abroad, in London, France, Singapore, Russia, United States, bringing decades of experience in the world’s top kitchens to Jumeirah.
Chef Emanuele’s passion lies in the art of creating great dining experiences that offer simple, harmonious cuisines – cooking from the heart.
Prior to his time in Jumeirah, Chef Emanuele had a remarkable journey, full of prestigious accolades in the culinary world. In 1991, at the age of just 20, he worked for the prestigious Four Seasons Hotel in London with two Michelin stars alongside the famous Chef Bruno Loubet. At the same time, he studied at Westminster College in London. At twenty-three years, he had proven quite prodigious and won the gold medal at the world championships in Luxembourg, two years later he has also obtained the captain of the Italian national team in the world cup in Lyon in 2005 and published the book ‘Dessert, Dessert, Dessert, il Buffet secondo L’etoile and Equilibrium. In 1997, he was called by the superior institute of culinary arts Etoile of Sottomarina in Chioggia (VE) and was entrusted with the role of culinary academic director. He worked among the most luxurious brands in the world including The Ritz-Carlton, Four Seasons, Marriott, and prestigious culinary academy Etoile, Le Notre, and along with renowned chefs such as Raymond Blanc. His priority is to create unique offerings, making Jumeirah Messilah not only the place to stay but also a leading hotel in its culinary offerings.
While most of the work is done in the kitchen, if the logistics and planning are not taken care of, even the most skilled chefs will be quite challenged to create amazing dishes and menus. Which is why we need someone like Yesim Insel at the helm of F&B. Yesim is a true hotelier who is determined to make little moments of lives count. Her 29-year career has landed her in Kuwait after working in Istanbul, Washington, D.C., and Chicago at luxury hotel brands as Kempinski, Fairmont, Park Hyatt, and Four Seasons in several roles including Director of Catering. Recently appointed at Jumeirah Messilah Beach Hotel and Resort as Director of Food and Beverage, she is the only female director in charge of operations in the hotel industry in Kuwait, which shows that the hotel is also committed to empowering women in leadership roles.
Born and raised in Istanbul, she fondly remembers the enchanting smells of Spice Bazaar and the local charcuterie shops while tasting cheese as a little girl next to her father. She says, “Food is the most powerful magic that instantly brings oneness when people eat together regardless which part of the world they are from.”
She calls herself an achiever – but only when a challenge excites her! In the world of Covid-19, she felt that she re-learned everything about the world of hospitality, but she’s always been determined in finding ways to make things better, even in the middle of a pandemic. Being a single mom of a 10-year-old son makes her feel that she must be the best version of herself at all times. Not only is she accomplished in her career, but she is also an unpublished author of a novel that is being sent to publishing houses. Her second book project is already in progress. She often thinks if Hans Christian Andersen would be living in the same century, a collection of her stories would be part of Andersen’s big book of Complete Fairy Tales.
It’s impossible to overstate the importance of all of the members of a team in the kitchen, but the role of Executive Sous Chef is invaluable. They manage and oversee operations in the kitchen as well as the kitchen staff of an outlet. They plan the menu, liaise with suppliers, control the budget and ensure the quality of kitchen operations.
Taking on that role is Chef Daniele Milliani who was born in Tarquinia, a small town at the end of Tuscany. Growing up in a country which is famous for its cuisine, wines, culture, and history has helped propel Danielle into the world of food. As a child he loved the process of food preparation, which was often. By the time he was 14 he had already decided that a culinary career was for him. “Culinary for me is my soul. I would like to make the people happy with my food and would like to introduce them to the actual taste of Italian cuisine,” he explains.
And if you thought all of these additions were amazing, we’re here to sweeten the deal with Ufuk Çelik who will be taking on the role of Executive Pastry Chef. If you love pastries, baked goods and chocolate, he’s your man. Originally from Turkey, Ufuk has been busy making sweet treats all over the world from Jordan to Abu Dhabi and now he’s making life sweeter in Kuwait.
We have always been fans of the Jumeirah Messilah Beach Hotel and Resort experience, but we can’t wait to try it out soon with all of this amazing talent behind the scenes.
For more information, visit Jumeirah Messilah Beach Hotel and Resorts’s Instagram @jumeirahmessilsahbeach. For reservations, please call 222 69 666, or email jumeirahrestaurant@jumeirah.com.
