Regarded as one of the most creative and innovative chefs in the region, Grégoire Berger is the celebrated culinary mind behind Ossiano, Dubai's leading underwater fine underwater dining restaurant. Offering a degustation menu inspired by the sea and his memories of travel, Berger is a pioneer in UAE's fine dining landscape. Andy Toh has worked with Tao Group Hospitality for the last 10 years, achieving the status of Executive Chef of Hakkasan Dubai in September 2016. Celebrated for his use of traditional techniques with very contemporary results, Andy's food celebrates the very best ingredients to highlight Hakkasan's authentic yet modern philosophy.
After only seven months at Ossiano, Danijela Tesic has already made waves across the region's hospitality and beverage scene. The coveted Sommelier Award was bestowed based on Danijela's passion and knowledge of wines and enthusiasm for wine pairing fuelled by her friendly, relaxed, unpretentious approach.
Timothy Kelly, executive vice president, Atlantis Resorts, commented, “The arrival of Michelin and Gault&Millau marks a milestone for Dubai on its journey as a leading gastronomic destination. At Atlantis, The Palm, we are thrilled that we're able to contribute to this. The stars and awards achieved today and the ratings at last week's Gault&Millau ceremony are simply exemplary and demonstrate the entire team's dedication and determination to break culinary boundaries and contribute to Dubai's standing as one of the world's leading gastronomic destinations.”