LONDON: Top global chef James Reppuhn has been appointed as Executive Chef of The Chedi Muscat hotel in Oman.
In his new role, the versatile chef will oversee culinary operations and provide strategic counsel to reimagine the global cuisine served at eight distinctive food and beverage venues, including six restaurants and two lounges.
Born in Chicago, Reppuhn began his professional journey at The Ritz-Carlton following extensive training in Italian, French and Modern American cuisines at the Culinary Institutes of America.
He has since spent over a decade in the kitchens of notable hospitality groups across Asia Pacific, including iconic brands like Aman Hotels & Resorts, Four Seasons Hotels, Shangri-La Hotels & Resorts and JW Marriott.
Through his reputation at Asia’s top restaurants, Reppuhn was invited to serve on the International Judges Panel Culinary Competition in Southeast Asia and conferred with the Chaine Des Rostisseurs De Chine Certificate.
“I feel extremely honoured to join the celebrated culinary team at The Chedi Muscat, our legacy of exceptional dining experiences inspires me to bring the gourmet indulgence to greater heights,” Reppuhn, who is currently getting familiar with Arabic and Levantine cuisines, said.
“I’m excited about infusing more Asian flavours, such as Japanese Teppanyaki, Thai, Chinese and sub-Continental otherwise known as Indian cuisines, to the menus while refining the classic flavours that our guests have come to love and appreciate.”
Thomas Guss, general manager of The Chedi Muscat said Reppuhn’s skill with Asian cuisine made him the obvious choice.
“The Chedi Muscat enjoys critical acclaim for our exceptional hospitality excellence in Oman, and culinary pleasures played a big role in our success,” he said.
“With James’ impressive experience garnered from some of Asia’s best restaurants, we are confident that he will elevate the culinary standards at our resort, and we look forward to showcasing James’ contemporary interpretation of Asian cuisine in our award-winning restaurants.”
