Paul Wieser appointed as executive chef at Shangri-La Barr Al Jissah Resort
MUSCAT: Chef Paul Wieser joins Shangri-La Barr Al Jissah Resort & Spa and Shangri-La Al Husn Resort & Spa in the Sultanate of Oman as Resort Executive Chef. Prior to this, the German native was based in Myanmar overseeing culinary for the preopening of Melia Yangon.
This is Chef Paul’s second stint in Oman. In 2007, he worked as Executive Sous Chef of Shangri-La Al Husn. Under his culinary direction, signature restaurant Sultanah restaurant was recognised as Best International Fine Dining Restaurant title at the Oman Awards. In 2009, Chef Paul joined the team of Shangri-La Surabaya in Indonesia as Executive Chef. His previous experience includes working in two Michelin starred restaurants in Germany and award-winning restaurants in UAE. A career highlight in his early 20s was his time as Chef de Partie with the original Queen Elizabeth II cruise liner sailing from Southampton in 1987 and 1988. This ship is now enjoying a revival as a floating hotel docked in Dubai.
With over 25 years in the industry, Chef Paul has worked in markets as diverse as Europe, Asia and Middle East for hospitality brands including Sofitel, Bavarian Hof Munich, Novotel, Steigenberger, and Melia. Originally from Rotthalmuenster in Germany, Chef Paul has many professional achievements. He was also awarded with the first place at the “Victoires Internationales de la Cuisine” competition in Frankfurt, Germany and the second place at World Competition of “Victoires Internationales de la Cuisine” in Lyon, France in January 2001.
A veteran of luxury hotel brands and culinary schools, Chef Paul will look after gastronomic development of 18 restaurants and bars across Shangri-La Barr Al Jissah Resort & Spa and Shangri-La Al Husn Resort & Spa. His first major project will be the launch of a brand-new venue, developed internally by the resort team, which will be a Southeast Asian casual dining concept coming soon to Al Bandar hotel at Shangri-La Barr Al Jissah Resort & Spa.