Kiesel to join luxury hotel as Executive Chef

He joined the newly re-branded hotel coming from Kuala Lumpur and is set to high rank the hotel on the culinary scene.

Kiesel has held a number of Executive positions in Europe and the Far East.

He started his apprenticeship as pastry Chef and then Chef at the Kempinski Frankfurt, before moving to Geneva at the Restaurant Les Bouhec where he scored 17/20 in the Gault et Millau.

He then moved to London, as Executive Chef at "Le Souffle" restaurant, Intercontinental Hyde Park Corner.

Before moving to the Far East he was personal Executive Chef for one of Germany high fly Industrialist and in his position, challenges were numerous.

He then moved to Hong Kong at the Mandarin Oriental, after that he was on the Opening Team of Shangri-La Taipei in Taiwan; he then joined the Oriental Singapore, the Shangri-La Borneo and Shangri-La Sabah, Malaysia and then Hotel Equatorial Kuala Lumpur, before moving to Abu Dhabi.

He says: "Le Royal Meridien Abu Dhabi is a real challenge for me. A re-branded hotel that has been on the Abu Dhabi culinary scene for the last ten years should really offer a renewal at all levels. The 4 new outlets add the novelty touch to the existing four and the offerings have to match a new demand on the market. Our Italian restaurant Amalfi has always been a favourite in the city but the new Amalfi, with its new setting, new look and new menu will surpass the previous one. Soba, the Asian restaurant with a Japanese flair introduces a new dining formula in the capital, being trendy while affordable.

L'Opera with its all-day dining concept is another challenge for international cuisine acclaims.

Palm lounge is elegantly introducing the gourmet finger food and snacks and the English afternoon tea ceremonial, while our Banqueting, with the introduction of The Liwa Grand ballroom caters to all kinds of events, weddings, parties and conferences, etc."

The Hotel's one and only rooftop revolving restaurant, Al Fanar, is another scene for culinary creativity. "The menu has to match the breathtaking view of the city and the Arabian Gulf waters. For the diners, the setting cannot be more impressive than the food, says Kiesel. Al Fanar's motto of "Modern European cuisine" is a true testimonial of the gourmet experience that can be shared in this wonderful and exclusive restaurant," he adds.

Wolfgang challenges are many. Being his first visit to the Emirates and the Middle East, the whole experience is new. But with his broad experience in so many different countries and so many different cultures, he is able to add the spark on the Abu Dhabi's culinary scene through Le Royal Meridien service standards and guests offerings that are a true commitment to Excellence. "I want the Hotel restaurants to be successful," he states. Isn't that the challenge of every Chef?

Wolfgang is married and has two daughters.