Newly appointed Executive Chef heats up the kitchen at The Cove Rotana Resort
The Cove Rotana Resort is proud to welcome Chef Florian Eberhardt, a German native, who is equipped with considerable experience from working in prestigious Michelin-starred restaurants and luxury hotels throughout his career. Chef Florian’s culinary style encompasses exciting, bold and adventurous flavours
The adventure began in the world of fine dining at Michelin-starred Gourmet Restaurant Berens am Kai in Düsseldorf, Germany when he embarked on a three-year professional apprenticeship with the establishment.
With a natural flair for cooking, his humble start accelerated in no time and found himself climbing the ranks in reputable fine-dining establishments – from Chef de Partie and Demi Chef de Partie at Swissotel Berlin; Sous Chef Adlon Kempinski Holding in Berlin and Sous Chef at Restaurant Rollerhof in Basel, Switzerland.
After 7 years of honing his craft in European establishments, Chef Florian spread his culinary wings and made his way to Asia to embark on a new challenge by joining Swissotel “NaiLert Park” as Chef de Cuisine in Bangkok, Thailand, Chef Florian continued to travel throughout Southeast Asia and took up roles as Executive Chef in Vietnam, Indonesia, Myanmar before returning to Germany as Executive Chef at Hilton Dresden.
In his first appointment in the Middle East, Chef Florian will showcase his strong skillset in a vast range of international cuisines and is expected to bring an extraordinary renovation to the hotel’s menu.
Chef Florian says of his appointment: “My vision is to bring our guests an exceptional and memorable dining experience by introducing a characteristic food menu that satisfies the taste buds of international guests around the world.”
Having trained and collaborated with numerous decorated chefs for more than 2 decades, the now 45-year-old chef has since developed a high level of mastery of both traditional Asian and contemporary European cuisines. In addition, he enjoys the creative process of experimenting with eastern and western ingredients, combining various flavours and textures to come up with unique, modern gastronomic delights.
