Shangri-La Jeddah Welcomes Culinary Maestro Paul Doyle as Executive Chef

Shangri-La Jeddah proudly introduces Paul Doyle as the newly appointed Executive Chef. A distinguished culinary luminary, Paul brings not only supreme stature but also a profound international culinary acumen that promises to enhance the gastronomic legacy within the halls of Shangri-La.

Doyle’s culinary odyssey is a compelling testament to his unwavering dedication to gastronomic innovation and his unparalleled expertise. His illustrious career, spanning the far reaches of the globe, incorporates gourmet conquests in the United Kingdom, Ireland, the United States, China, Jordan, the United Arab Emirates, Maldives, Australia, and New Zealand. This diverse journey has woven a rich tapestry of culinary influences that he now brings to Shangri-La Jeddah.

Having left an indelible mark on the culinary landscapes of renowned brands such as Four Seasons, Jumeirah, One and Only, Dorchester Collection, and notably, Shangri-La, Paul Doyle’s arrival heralds a new chapter in the culinary narrative of Shangri-La Jeddah.

No stranger to the Shangri-La ethos, Paul Doyle has previously held the esteemed position as Executive Chef in Sydney, Abu Dhabi, and Pudong. His exceptional culinary expertise extends beyond these roles, as evidenced by his significant contributions during Task Force assignments in Dubai and Mongolia. Prior to assuming gastronomic charge in Jeddah, Paul spent the past seven years in New Zealand, culminating his tenure as the Executive Chef for Urban Gourmet, Auckland’s leading premier catering events company.

Commenting on his appointment, the new Executive Chef said: “I am thrilled to be part of the Shangri-La family once again, and joining Shangri-La Jeddah is particularly exciting. The hotel has already established itself as a lifestyle destination with an exciting array of food and beverage experiences and an enviable reputation for its culinary quality, which I look forward to building on and elevating further. Saudi Arabia’s Vision 2030 is bringing remarkable changes and opportunities to the country, including its vibrant culinary scene. I am eager to be a part of this transformation and contribute towards creating memorable dining experiences that showcase the rich culture and flavours of the region”.