The St. Regis Downtown Dubai has brought in a new executive chef to help lead culinary operations. Italian Stefano Micocci was a driving force in the successful launch of Bussola in the emirate when it first opened.
Micocci started his career in his home country, working up the ranks across various five-star hotels in Italy. His first leadership position began in 2010 where he was appointed as the pre-opening head chef for Carlino in Lecce. In 2013 he joined the team at The Westin Dubai where he managed the daily kitchen operations of 28 chefs and oversaw the launch and success of Bussola Dubai.
In 2014 he joined The Westin Abu Dhabi Golf Resort as chef de cuisine, then Le Meridien Abu Dhabi as executive sous chef in 2016. He then moved to The Andaman Luxury Collection in Malaysia as executive chef in 2017. There, he oversaw the entire culinary operation across four dining venues, 60 chefs and 21 stewarding staff.
