Radisson Blu Hotel, Dubai Deira Creek has appointed Chef Jay Williams as its new Culinary Director, bringing over two decades of international culinary and hospitality experience.
Williams has previously held senior culinary leadership roles at Sofitel Dubai Downtown, where he led the launch of the hotel’s offsite catering division. He has also managed large-scale operations for prestigious venues and events, including Coca-Cola Arena, Expo 2020, and the Dubai Air Show. Williams has also led the culinary teams at Le Royal Meridien Abu Dhabi, revitalising multiple dining outlets and expanding offsite catering.
He holds certificates in Tourism and Hospitality, Introductory Cookery, and Advanced HACCP, along with 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.
