LIVE COOKING FEATURE

Daniel Edward is an award-winning chef with over 10 years experience creating modern cuisine for 5-star hotels and top restaurants. Daniel began his culinary career as Commis II at the Dusit Hotel Dubai. Cooking his way up the culinary ladder, Daniel went on to become a Junior Cook of the Mandarin Oriental in Jakarta; Demi Chef de Partie at the Al Raha Beach Hotel in Abu Dhabi; Chef De Partie at the Raffles Dubai Fire and Ice (Raffles Grill and Cellar); and Sr. Chef De Partie at The Edge Private Dining Restaurant. Today, Daniel is the Speciality Sous Chef at The Address Downtown Dubai.

Accolades & Achievements:

The Best Chef Individual Hot Cooking Jakarta Salon Culinaire 2011
Silver Medal - Tabasco Seafood Challenge, US Beef and Potato Challenge, Inspiring individual hot cooking challenge

Winner Anchor Master Chef Challenge 2011
The Best Dessert and Best Appetiser- First round competition

Team Captain The Address Downtown for the winner of MLA Black Box Challenge 2010
The Best Appetiser Award for MLA Black Box Challenge 2010
The Best Dessert Award for MLA Black Box Challenge 2010

1^st Runner Up of Emirates Salon Chef Competition 2010
Silver Medal of Five Course Gourmet on Salon Culinaire 2010

2nd Runner Up of Emirates Junior chef competition 2009
Gold Medal of Five Course Gourmet Dinner on Emirates Junior Chef Competition 2009
Silver Medal of Five Course Gourmet Dinner on Emirates Culinary Guild Junior Chef Competition 2008 in Dubai (UAE)
Silver Medal of Five Course Gourmet Dinner on Emirates Salon Culinary competition 2007

Chef of the Year 2006 in Dubai (UAE)
Junior Chef of the Year 2006 in Dubai (UAE)

Awards & Accolades:

The Ritz-Carlton Wolfsburg
- Team member of Aqua Restaurant gaining one Michelin Star in 2002
- Member of the team organizing and executing the World premiere launch of the VW Phaeton in Dresden, Germany

The Address Dubai Marina
- Concept and Planning, ordering, set up and serving of the ATM Gala 2010
- Stand alone talk of Dubai function for 1500 vip invited guests.

Jimmy is the Chef De Cuisine of Armani/Hashi, a Japanese restaurant that delivers imaginative twists on traditional and modern cuisine. Jimmy is a South Korean national and began his career in Japanese cuisine over 15 years specializing in Robatayaki and traditional fine dining Japanese. Throughout his career, he has continually focused on the foray of Japanese cuisine and has developed not only food concepts but innovative presentations of his cuisine. Jimmy is a B.A graduate in Logic Art and has worked in some of the most iconic properties in Asia including the Four Seasons and Ritz Carlton; and before joining Armani Hotel, he worked for the Burj Al Arab creating the concepts for their authentic five nationalities cuisine. Armani/Hashi is already regarded as one of the finest Japanese restaurants in the Middle East and was awarded a 'highly recommended' distinction at the 2011 Time Out Awards.

Francesco is Sous Chef for Armani/Ristorante, this restaurant draws on the rich gastronomic of Tuscany and other Italian regions to provide you with classic and authentic and culinary delights. Francesco is originally from Udine in Italy and grew up with the knowledge and passion of regional Italian cuisine and he graduated from Addetto Ai Servizi Albergheri Di Cucina (Culinary Academy of Udine) Francesco career has spanned over eight years and has worked in some of the finest Italian & French restaurants across Europe including the Michelin Star Faventia, Four Seasons Resort, Provence. Prior to his current role he worked for the award winning Al Qattro, Four Seasons Golf Club as Chef De Partie. As part of the pre-opening team of Armani Hotel Dubai Francesco has been an integral part of the concept development of the restaurant and the menus. Armani/Ristorante has recently been awarded Favourite Italian Restaurant by Whats'On Magazine.