Chef Lloyd

I am Lloyd, a passionate chef with a deep dedication to Japanese cuisine and a long career in the United Arab Emirates. My passion for cooking was born from a love for the culinary arts and a desire to create unique gastronomic experiences. I firmly believe that every dish should tell a story, blending tradition and innovation. My philosophy is based on attention to detail and the constant pursuit of perfection, elements I consider essential to offering an unforgettable culinary experience. Every day, I strive to transform high-quality ingredients into creations that delight the senses and celebrate the beauty of Japanese cuisine.

I began my culinary journey as a Sushi Cook at Kukai’s Bar and Restaurant in Cebu City, Philippines. Subsequently, I honed my skills as an Assistant Cook with Gacayan Catering Services, also in Cebu City. My career took a significant turn when I moved to Dubai to work as a Sushi Chef Assistant at Ichiban Japanese Steakhouse. This role allowed me to grow and become a Sushi Chef at the same restaurant. I continued to develop my expertise at Japengo Café in Mirdif City Center, Dubai, where I worked as a Sushi Chef. My career then took an international direction with the role of Head Sushi Chef at Eden Beach Club at Rixos Hotel, Palm Jumeirah. I had the opportunity to work at AJA in Rixos Premium Göcek, Turkey. Returning to Dubai, I assumed the role of Head Sushi Chef at Sushina at the World Trade Center in Abu Dhabi, before becoming Sous Chef (Head Sushi) at Azure Beach Club, Rixos Premium Hotel JBR. Currently, I hold the position of Senior Sous Chef at Ammos Greek Restaurant, also at Rixos Premium Hotel JBR in Dubai.

My philosophy is to bring haute cuisine to a personal level, where every dish is a work of art tailored to the client. I love the idea of offering a personalised service that goes beyond a mere meal, transforming it into a unique and memorable culinary experience. My attention to detail and my ability to adapt culinary techniques to individual needs allow me to create unforgettable moments for my guests. I believe that cooking is a means to connect people and tell stories through flavours, and I strive to ensure that every experience is special and bespoke.

My specialisation lies in Japanese cuisine, an art I have cultivated and perfected over the years. I am particularly skilled in sushi preparation, a dish that requires precision, technique, and a deep understanding of ingredients. I stand out for my ability to skilfully combine tradition and innovation, creating dishes that respect Japanese cultural roots while introducing modern elements. My experience in the luxury restaurants of the United Arab Emirates has allowed me to develop a profound knowledge of Japanese culinary techniques and apply them with creativity and passion. Every dish I create is a tribute to the beauty and simplicity of Japanese cuisine, enhanced by fresh and high-quality ingredients.

My cooking reflects an international experience, enriched by diverse culinary influences that I have had the privilege to explore in the United Arab Emirates. Each of my dishes combines technique and creativity, offering a gastronomic experience that celebrates cultural diversity and culinary excellence. I am deeply connected to Japanese cuisine, which represents the heart of my career, and I am committed to carrying forward this tradition with respect and innovation. I believe that cooking is a universal language that unites people, and through my dishes, I aim to tell stories that speak of passion, dedication, and love for the culinary arts.