Radisson Blu Hotel Dubai Deira Creek named Chef Jay Williams to its Culinary Department. Williams brings over two decades of culinary and hotel experience from around the world.
Williams previously held senior culinary roles at Sofitel Dubai Downtown. He led the launch the hotel’s Offsite Catering Division. He has also overseen large-scale operations in prestigious venues such as Coca-Cola Arena Expo 2020 and Dubai Air Show. Williams led the culinary teams of Le Royal Meridien Abu Dhabi in revitalising and expanding catering offsite.
He holds certificates for Tourism and Hospitality and Advanced HACCP. He also has a level 4 Advanced Food Hygiene qualification. His achievements have been recognised with accolades, including ‘Executive Chef of the Year’ at the Hotelier Middle East Awards in 2020.
