Appointed Executive Chef
At Fairmont Dubai, United Arab Emirates
Renald Epie, a French national, has over 20 years' experience in perfecting the art of classical French cuisine at a number of Michelin-starred restaurants.
Prior to joining Fairmont Dubai, he started off his career in the culinary world at the age of 15 in Chicago, only to become a chef at the age of 21. Renald worked at Alain Ducasse's luxurious es tablishments such as Le Louis XV in Monte Carlo, The Spoon Food & Wine in Paris and La Bastide de Moustier in South of France. He has also worked in many other famous restaurants including Citrus Etoile, Bar & Boeuf and II Cortile before moving to Qatar as a private chef for the ambassador of France.
In 2013, Renald landed in Dubai to join the Burj Al Arab team to head-up Al Mahara, the acclaimed seafood fine dining restaurant before being promoted to executive sous chef, a role, he held for two years before moving to the sister property Jumeirah Al Naseem to be part of the pre-opening team. He then joined Atlantis, The Palm in the same capacity to experience a large-scale food and beverage operations.
In his new role, Renald will oversee Fairmont Dubai's 10 food and beverage outlets including the multi-award winning restaurants Noire and The Exchange Grill.