Crowne Plaza Dubai is delighted to announce the appointment of Roden Macasaquit as Junior Sous Chef for its authentic Japanese restaurant, Sakura.
Chef Roden joins Sakura with over 20 years' experience gained across Asia, the Middle East and Europe. He began his culinary journey in Saudi Arabia before moving to Dubai in 2008 where he held the position of Demi Chef at a Japanese restaurant in Downtown. After three years of excelling in his role, Chef Roden mo ved to Cyprus and later returned to Dubai in 2016, joining Roda Al Bustan Hotel, as Chef De Partie.
In his new role, Chef Roden will head up the well-recognized culinary team of Sakura, driving high standards of food quality and guest experience.
IHG® (InterContinental Hotels Group) [LON:IHG, NYSE:IHG (ADRs)] is a global organization with a broad portfolio of hotel brands, including InterContinental® Hotels & Resorts, Kimpton® Hotels & Restaurants, Hotel Indigo®, EVEN® Hotels, HUALUXE® Hotels and Resorts, Crowne Plaza® Hotels & Resorts, Holiday Inn®, Holiday Inn Express®, Holiday Inn Club Vacations®, Holiday Inn Resort®, avid™ hotels, Staybridge Suites® and Candlewood Suites®.
Recent Appointments at IHG
21 October 2019 — IHG® (InterContinental Hotels Group), has appointed Steve Carroll as Senior Vice President, Capital Investments & Transactions, EMEAA and Greater China, with immediate effect.
In this new role, Steve will be responsible for asset management, including dispositions, restructurings and actively managing investment positions, with a focus on our Europe, Middle East, Asia & Africa (EMEAA) & Greater China regions.
18 October 2019 — Zeynep joins Six Senses from her previous role as a pre-opening general manager of Jumeirah Bali.
With over 36 years of experience in the international hotel and tourism sector, Zeynep started her career in Australia at Hayman Island, Whitsundays Australia as the pre-opening reservations manager.
18 October 2019 — His most recent roles were resort manager and general manager of Soneva Kiri Thailand and Soneva Jani Maldives respectively - resorts renowned for their commitment to sustainability.
Andrew brings with him over 30 years of hospitality experience having commenced his career in culinary arts, working his way up to the executive chef position, then later transitioning into hotel operations overseeing the food and beverage operations.