Radisson Blu Hotel, Dubai Deira Creek is delighted to announce the appointment of Chef Jay Williams as the property’s new Culinary Director. Bringing with him over two decades of international culinary and hospitality experience, Chef Jay is set to elevate the hotel’s renowned dining offering and continue its proud tradition of culinary excellence.
Commenting on his appointment, Chef Jay Williams said: “It is an honour to join Radisson Blu Hotel, Dubai Deira Creek — a property renowned for its longstanding culinary legacy in the city. I am committed to upholding and enhancing this reputation by delivering exceptional dining experiences that seamlessly blend authenticity with contemporary culinary innovation. I look forward to working alongside the dedicated hotel team to further elevate the gastronomic offering and continue delighting our guests.”
Chef Jay joins Radisson Blu Hotel, Dubai Deira Creek from his most recent role as Culinary Director at Sofitel Dubai Downtown, where he led the launch of the hotel’s offsite catering division, successfully delivering bespoke events for high-profile clients including the New Zealand Embassy, Fugro Middle East, and Coca-Cola Arena.
Before joining Radisson Blu Hotel, Dubai Deira Creek, Chef Jay Williams held senior culinary leadership roles across the region, including Cluster Director of Offsite Catering and Complex Culinary Director at Westin & Le Meridien Mina Seyahi. There, he managed large-scale operations for prestigious venues and events such as Coca-Cola Arena, Expo 2020, and the Dubai Air Show.
His career also includes leading the culinary teams at Le Royal Meridien Abu Dhabi, where he revitalised multiple dining outlets and expanded offsite catering, and overseeing major events for 40,000 guests at Wellington’s Westpac Stadium in his native New Zealand.
“Chef Jay’s appointment marks an exciting chapter for our hotel’s culinary journey. His impressive track record in managing diverse and complex culinary operations, coupled with his creative approach to dining experiences, aligns perfectly with our vision for the future. We look forward to seeing his leadership inspire fresh concepts and further strengthen our position as one of Dubai’s most iconic dining destinations,” said Lahcen Saadaoui, Hotel Manager, Radisson Blu Hotel Dubai Deira Creek.
An alumnus of Massey University, New Zealand, Chef Jay holds certificates in Tourism and Hospitality, Introductory Cookery, and Advanced HACCP, alongside 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.
Radisson Blu Hotel, Dubai Deira Creek looks forward to a new chapter of culinary creativity under Chef Jay’s leadership, reaffirming its commitment to offering authentic, world-class cuisine in the heart of Old Dubai.
