As Jumeirah Group set its sights on the future and aimed to strengthen its standing as a leading international luxury hospitality brand, the company recognized that exceptional dining experiences would be essential to achieving that vision. To drive this ambition, Jumeirah Group created the role of Chief Culinary Officer and appointed Michael Ellis, the former managing director of the Michelin Guide, to lead its culinary direction.
Michael Ellis PHOTO: © JUMIERAH GROUP
Under Ellis’s leadership, the luxury hotel group is sharpening its focus on delivering memorable culinary experiences, beginning at the iconic Burj Al Arab Jumeirah. The property recently expanded its roster of celebrated venues by adding three new chefs to an already impressive lineup of 10 signature restaurants. The newcomers — Francky Semblat, Kim Joinié-Maurin and Kasper Kurdahl — collectively hold seven Michelin stars and bring diverse, world-class expertise to the portfolio.
With these appointments and a clear culinary strategy, Jumeirah Group is well-positioned to delight diners globally and elevate the brand’s reputation for fine dining.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts? Nearly every place I’ve visited has influenced my approach in some way. From fermentation techniques in Seoul to chawanmushi custard in Tokyo and open-fire paella in Valencia, the world is full of distinctive cooking styles, ingredients and methods. At Jumeirah, our task is to weave these elements into menus that feel accessible and appealing to our diverse international guests while preserving authenticity and flavor.
Whom do you consider to be your culinary hero? I greatly admired Joël Robuchon for his impeccable technique, mastery of flavor and exceptional presentation. His influence shaped an entire generation of chefs. It’s exciting that two chefs who trained under him — Francky Semblat (formerly of L’Atelier de Joël Robuchon Shanghai) and Kim Joinié-Maurin (formerly of Joël Robuchon Singapore) — are now part of the Burj Al Arab team. Alongside Chef Kasper Kurdahl, formerly of Le Chalet de la Forêt in Belgium, these chefs and the teams they lead embody our ambitions for fine dining across Jumeirah Group.
What one person most influenced your cooking style? My first boss in France, Chef André, had the greatest impact on my approach. As a commis cook in Paris he taught me that attention to detail and refusing to cut corners—whether peeling potatoes, trimming artichokes or preparing a béarnaise—are the foundations of success in the kitchen.
What is your favorite food city? It’s hard to pick just one. My top destinations include Paris, Tokyo, Dubai, Singapore, Hong Kong, Bangkok, San Sebastián, Seoul, New York and London — and there are many more that inspire me.
What do you think the next big trend on the food scene will be? Sustainability will continue to rise in importance. Reducing food waste, minimizing single-use plastics and rethinking packaging are already critical issues and will become even more central to how restaurants and hospitality brands operate.