Emad Ebeid has extensive experience in the hospitality industry, with a career spanning several prestigious hotels and resorts. Starting as an apprentice chef at Hilton Hotels & Resorts from 1992 to 1997, Emad progressed through various roles, including Sous Chef at Le Royal Meridien Beach Resort & Spa and Banquet Chef at Grand Hyatt. Since 2004, Emad has served as the Senior Executive Sous Chef at Four Seasons Hotels and Resorts, overseeing kitchen operations and banqueting responsibilities. Emad holds an Associate's degree in Hotel and Restaurant Management from the Hotel and Culinary School in Cairo, Egypt, completed in 1990, and continues to enhance expertise in the culinary field.
Location
Egypt
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