Cladys Magagna appointed Executive Chef at Fairmont Bab Al Bahr

"Cladys' extensive experience in some of the world's most renowned kitchens, combined with his management experience could not have been better timed," affirms Axing.

"He will be well equipped to further elevate the hotel's dynamic food and beverage program and to maintain our leadership position as culinary ambassadors in Abu Dhabi and throughout the region."

In this role, Magagna will be responsible for the property's entire culinary operation, from seven restaurants and lounges, including the multi award winning Marco Pierre White Steakhouse & Grill, Frankie's Italian Restaurant & Bar and the Friday brunch epicurean experience at CuiScene, as well as the banqueting operation for 30,000 square feet of meeting space, and a culinary brigade of over 100 colleagues.

Magagna brings a wealth of experience to this position with a profession spanning over 15 years within renowned European restaurants, leading hospitality companies and culinary institutions.

He began his career in 1995 in his native country at the Botticella Restaurant in northern Italy, and from there held progressive culinary positions in Austria at the Martinelli Restaurant (two Gault Millau hats) as Chef de Partie and two years later as Restaurant Chef, and in 2002, at the Novelli Restaurant (one Michelin Star, three Gault Millau hats).

His first brush with an international career also came that year at the I Tre Meril Bistro Group in New York where he was responsible for two restaurants and 16 cooks.

A year later, Magagna took a brief sabbatical from the kitchen and became both manager and teacher at the Italian Culinary Institute in New York, where he oversaw two magazines - Italian Cooking & Living and The Magazine of La Cucina Italiana - in addition to developing culinary courses, organizing menu and dining layouts for clients, and creating thousands of recipes for publication. In 2005, he joined The Abraham Lincoln - Wyndham Historic Hotel in Pennsylvania as the Executive Chef charged with managing the kitchen and developing new restaurant concepts to bring to market.

Magagna first joined Fairmont Hotels & Resorts in 2007 at the Fairmont Southampton in Bermuda as Restaurant Chef at the Bacci Italian Restaurant and went on to hold key leadership positions, including Executive Sous Chef for both the Fairmont Acapulco Princess and the Fairmont Pierre Marques in Acapulco, Mexico. In 2010, he became the Executive Chef, overseeing the entire kitchen operation for both properties, 16 restaurants, over 250 colleagues, and a banqueting operation that could accommodate over 3000 guests.

Magagna holds a Masters degree in Food and Beverage Management & Hospitality Marketing from Cornell University in New York, and culinary certificates from the American Culinary Federation (ACF) in New York and the Italian Culinary Federation (FIC) in Italy.

He replaces John K. Cordeaux who has joined the pre opening at Fairmont The Palm as executive chef.