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July, 2015: Head Chef Christopher Graham recently joined the Food Fund International team, bringing with him a wealth of experience from a portfolio of five star luxury hotels and Michelin starred restaurants in both the UK and the UAE. After beginning his career as a trainee chef at the Hyatt Carlton Tower Hotel in London, Chris moved on to the 2 Star Michelin restaurant, Vineyard at Stockross, working under renowned modern British chef, John Campbell. The Burj Al Arab, Madinat Jumeirah and The Grove Hotel are among the five star hotels in Chris’ repertoire, in addition to being part of the team that opened the BVLGARI Hotel in London, where as Executive Sous Chef, he worked under the consultancy of world famous 3 Star Michelin chef, Alain Ducasse. Having won the coveted Parade De Chefs at Hotelympia, London with the Jumierah Culinary Team, competed with the UAE national team at the Culinary World Cup and also competed at Foodasia, Singapore and Salon Culinaire Dubai, Chris has attained vast experience in international competitions. Most recently, Chris was awarded Time Out Dubai’s Young Chef of the Year 2013’ award. When asked about his new role within the company, Chris stated, “I am extremely excited and honoured to now be a part of the FFI family. As the new Group Executive Chef for FFI, I am looking forward to building on the successes of our existing brands and adding a personal touch whilst developing our upcoming concepts.” “With the opening of Eat Greek in the new wing of Mall of the Emirates along with other projects which are developing in the next 6-12 months, it’s a fantastic time to join FFI as the team grows and diversifies.” Food Fund International is also working on a menu revamp for Bentley Bistro, along with strengthening the already fantastic offerings at Eat Greek, Tribes and The Meat Co stores worldwide.
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