Rober Salloum has been appointed as Executive Chef at Hotel Fairmont Ajman
Having started his hospitality career as Commis 2 in Damascus Syria in 1996, Rober has since then seen a rapid growth in his career, never forgetting where he comes from and always being true to his roots and passion - providing innovative and high-quality Arabic cuisine to his guests.
As a culinary veteran with more than 20 years' of experience in the United Arab Emirates, Rober's career in Dubai started in 1999 as Demi Chef de Partie, followed by his move to Burj Al Arab the year after, where he received three promotions within a span of six years. In 2012 Rober joined Fairmont The Palm as senior chef de cuisine, spearheading a team of 51 colleagues and overseeing six outlets.
No stranger to the Fairmont Hotels & Resorts, in 2016 Rober was appointed as the Executive Sous Chef in the pre-opening team of Fairmont Fujairah, followed by his promotion to an Executive Chef three years later. One of Rober's greatest achievement in Fujairah was to source fresh oysters from the Dibba Oyster Farm, becoming the UAE's first hotel to use locally sourced oysters, resulting an overwhelming success for the farm.
In his new role, Salloum will oversee Fairmont Ajman's seven food and beverage outlets including the award-winning Turkish restaurant Kiyi and the Italian restaurant, Gioia.