Franco Canzano

Meliã Desert Palm in Dubai has brought in a new executive chef. Hailing from Argentina, chef Franco Canzano boasts expertise in both Mediterranean cuisine and Italian. While handling day-to-day operations for all outlets, his principle focus will be on the elevation of the resort's RARE restaurant.

Taking over at the resort means Canzano will oversee all culinary operations, including the private catering for the huge weddings hosted there.

For Canzano, it is his first role outside of Hyatt Hotels in 19 years. He began working in hotel kitchens in 2003 with Park Hyatt Paris Vendome as commis de cuisine, commencing a long career with the group. He later became chef de partie of Park Hyatt Milano, followed by chef de partie of Hyatt Regency La Manga in Spain.

Returning to his home country in 2008, he became sous chef de cuisine and later chef de cuisine with Park Hyatt Buenos Aires. Stepping into the Middle East, he worked with Grand Hyatt Doha for four and half years, working as executive sous chef.

From 2016 to 2018, he worked at Park Hyatt Goa Resort and Spa in his first executive chef post, followed by the same role at Grand Hyatt Amman for four years.