In the hospitality world, all eyes are on the Jumeirah Group as it continues to tap top-notch talent for senior management positions. After nearly a quarter century with Four Seasons, José Silva was named Jumeirah’s new chief executive officer in January 2018. Since Silva’s appointment, other Four Seasons executives have also been recruited to join the Jumeirah team, such as Todd Cilano (formerly GM at Four Seasons Hotel Doha; now senior vice president).
In the most recent news, Jumeirah has tapped Michael Ellis, the former Michelin Guide global director, to oversee the group’s international restaurant operations. The chief culinary officer is a newly created role—part of Silva’s strategy to elevate the importance of gastronomy across the group’s properties. In fact, Silva’s goal is to “put dining at the center of Jumeirah’s luxury experience.”
Ellis is a long-time advocate of the restaurant industry with a deep knowledge of destination restaurants and the chefs who run them. In his new role, he will focus on developing new restaurant concepts, attracting culinary talent, and reinvigorate existing restaurants. The creation of the chief culinary officer position coincides with Jumeirah’s ambitious new F&B strategy.
A member of Dubai Holding, Jumeirah Group operates a portfolio of 15 luxury hotels in the Middle East (including the Burj al Arab), five properties in Europe (including the dreamy Port Soller resort on Mallorca) and two hotels in Asia (including Shanghai). There are 18 properties currently under construction around the world in locations as diverse as St. Petersburg, Russia; Istanbul, Turkey; and Aqaba, Jordan.