Chef Gilles Perrin

Culinary Director

Renaissance Downtown Hotel, Dubai

Chef Gilles has an excellent career background in the kitchen. He started his career in 1994 working with several hotels in Switzerland including the Mirador in Mont Pelerin, Lausanne Palace as well as Ermitage Hotel in Zurich with Edgard Bovier, awarded during his time Gault & Millau best Restaurant of the year.

From 2001-2003, Chef Gilles worked with world renowned Chef Alain Ducasse and Christophe Moret in Paris and London starting as a chef de Partie and growing up to sous chef Tournant in 2 of his world-class restaurant.

In 2003, Chef Gilles packed his bag and decided to discover the world, first stop Singapore where he held the position of chef de cuisine in The Ritz Carlton Millennia under the leadership of Christophe Megel, during that time his restaurant has become quickly one of the best restaurant in Singapore. Also being in such iconic hotel Chef Gilles develop with the Executive Chef an outstanding cook book, Asian Tapas (awarded world best cook book in 2006) as well organized various food promotion.

Always looking for new challenge in 2007 Chef Gilles decide to move open Shangri-La in Abu Dhabi as Chef de Cuisine of the fine dining Restaurant “Bord Eau” witch as become after 2 month the best restaurant in the city, Time out award.

In 2009 Chef Gilles took the Challenges to open Traders (Sister Property of Shangri La) in Abu Dhabi as Executive Sous Chef. Overseeing 4 outlets and a small team of 50 Chefs, at that time the property has been twice praise and recognize best in class in the whole Shangri-la portfolio as number one in Food Safety and Hygiene

In 2011, after a quick phone call with Mark Patten (VP Culinary at that time), Chef Gilles embark on a journey with Atlantis the Palm, first as executive sous chef where he was overseeing Kaleidoscope (3 meal restaurant) averaging 3000 cover a day, In room dinning and VIP service as well as Ossiano witch has become during his time best seafood restaurant (Time out award) in Dubai. Because of his vast knowledge in Food Safety, Chef Gilles was part of the team who implement ISO22000 in the property in less than 18 month. As his passion for cooking and technique he also develop a 12 weeks program for young commis called Culinary Academy.

In 2013 Chef Gilles was promoted as Executive chef of Atlantis in charge of 460 chefs and 20 food and beverage outlets, including Nobu, Gordon Ramsey and Giorgio Locatelli. Chef Gilles is intricately involved in the set up and implementation of all food and beverage outlets, hiring of all the culinary colleagues, sourcing suppliers, products, setting product lines and menus.

In 2016 after Gilles was poach by Marriott to look after the opening of Renaissance hotel in Dubai as Culinary Director. 6 Outlet, Morimoto, David Myers and Bhar to name a few had quickly shake up Dubai food scene and are to date recognized as trendsetter in the Market.

Top 500Global Chains