Our most important ingredient is always our people; this is what showcases our exceptional service and what sets us apart from everyone else. We value your trust and each member of our team is passionate about keeping it. That's why we execute every event as if it were our own... because it is!


Our culinary team works around the clock to make every event a huge success. Dedicated to making your culinary vision a reality and inspiring your taste buds with our own unique creations, each team member is eager to exceed your expectations. From purchasing the finest and freshest local foods to topping off each dish with sheer creativity, we are passionate to work around the clock so you don't have to!



Originally from the UK, Head of Culinary Eugene has over 35 years of Global hospitality experience.

Eugene joined Capital Hospitality’s team in 2014, and has catered for many distinguished VIPs including Prime Minister, Presidents, and Heads of State including H.H. Sheikh Mohammed bin Rashid al-Maktoum. He has also catered for Queen and the Royal family. In 2014 whilst working at the Foreign Office Eugene planned a state banquet for President Bill Clinton. Eugene’s impressive resumé also includes working at top venues such as Buckingham Palace, Blenheim Palace, St James Palace, 10 Downing Street, and The Foreign & Commonwealth Office W1.

2015 Eugene took charge at the contemporary Cumberland Hotel Marble Arch where he worked with a team to create London’s first global style food court serving 1500 guest creating market theme food concepts.

Eugene’s expertise covers Hotels, fine dining, large exhibitions, stadia & high profile sporting events, lead chef for the Regatta Enclosure at Henley and was also part of the senior culinary team for 2014 UEFA champions league final.

Eugene is an esteemed member of the Craft Guild of Chefs and has competed in many worldwide culinary competitions winning best in class, golds & silver medals in both static and live classes. Eugene successfully gained 2 AA rosettes awarded whilst working for the Marriot group.        

As Head of Culinary for Capital Hospitality, Eugene is committed to service excellence he oversees menu creation, research & development, and has the overall responsibility for leading culinary operations within the venue and the wider UAE market. 



A much sought-after, creative chef, Mohammed Hamdan is well known for his innovative culinary presentations.

Chef Hamdan has over 20 years of culinary experience and has been working in the hospitality industry at top 5 star hotels and flagship restaurants across Sharm El Sheikh, Egypt, Baku Azerbaijan, Jordan and the UAE.

His previous endeavours include working for the Grand Hyatt Amman Hotel and Regency Amman Hotel in Jordan, Shangri-La Hotels in Dubai, Abu Dhabi and China, InterContinental’s Dubai Marine Beach Resort.

He joined Capital Hospitality team as Head Chef in 2015 and his talents were soon recognized with Hamdan being promoted to Executive Chef in just under a year.     

Hamdan specializes in the local cuisine but has extensive experience with international cuisine which helps him to create amazing Emirate fusion menus with flair & passion all beautifully presented.



A classically trained Cornish native, Philip has a great love for food as a young trainee Philip could be found foraging in the woods or walking the Cornish coast lines looking for fresh produce.

Philip took the position as Head Chef at Capital Hospitality in 2017 bringing in a wealth of knowledge and refined skills, Philips back ground includes positions & stages at Martin Wisharts Leith, Quaglino's London, Alain Ducasse Paris, & Nico Ladenis of London Park Lane.

Chef Philips career saw him working under an elite group of Michelin chefs including John Burton Race & Martin Burge of L’Ortolan in Berkshire being an integral part of the team in gaining 2 Michelin stars at the Landmark Marylebone  

Philips later career took a different route and saw him take a position as Head Chef at Citibank Canary Wharf London working in a high end corporate environment, Philip later moved to southwest France where he took charge of an exclusive brasserie & terrace restaurant sharing his passion for food, producing French classical dishes all locally sourced



Rahul Tambe is excellent in supervising the food preparations, cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. As a successful kitchen manager, he efficiently manages the kitchen staff and guides them to deliver quality food on time. Rahul possesses an admirable understanding of a wide range of recipes along with having a hands-on experience with planning menus and ordering ingredients.