United Arab Emirates - Uwe Micheel
Conseiller Culinaire
Chef, writer and publisher

Born in Celle (Germany) and married to Annette with two sons Paul and Max, Uwe Micheel’s career was set at 12 years’ old attending cooking classes and always eager to help his mother in the kitchen.

Chef Uwe’s career overview:
- Restaurant Chef, Celler Hof Boutique Hotel, Hannover for his apprenticeship
- Hotel Schwarzer Bock (founded 1486) for a year
- Army service as an officer restaurant chef for two years
- InterContinental Hotels Group, Berlin 1981
- Chef de Partie Saucier, Hyde Park London 1982
- Bahrain for three years.
- Korea as part of opening team for InterContinental Seoul
- Executive Sous-Chef Yokohama Grand InterContinental
- Director of Kitchens, Radisson Blu Hotel Dubai Deira Creek since 1993

In 1993 Chef Uwe joined the Emirates Culinary Guild becoming Guild General Secretary in 1994, Chairman from 1996 and President from 1999 until present. He is Assistant Vice President of the Worldchefs Congress and Conseiller Culinaire in the Chaîne’s Bailliage of United Arab Emirates.

Chef Uwe is in the Guinness Book of World Records for the largest cake; biggest pasta bowl / biriyani / babaganoush; highest number of dumplings / people in chefs’ uniform; most different desserts.

On December 1, 2016, the eve of the 45th UAE National Day, this writer and book publisher published his sixth book which was his first Emirati cook book.

Promoting Emirati cuisine is a dream and Chef Uwe’s intention is that ‘Flavours of Dubai’ will help expatriates as well as young nationals to adopt the country’s culinary heritage. It is the second step. The first was the opening of ‘Aseelah’, an authentic Emirati fine-dining restaurant at the Radisson Blu Dubai Deira Creek.

In 2016 Chef Uwe led the UAE National Culinary team to the Culinary Olympics in Erfurt, Germany. They returned with 51 medals including 43 Gold.

After nearly 40 years cooking experience, he has yet to choose his favourite dish as it depends on the occasion and mostly his mood. However day or night a good German sausage or packet of Haribos hits the taste spot for this Chef!

Credits

Photos (c) Radisson Blu Dubai Deira Creek