International Food Tourism Forum

Uwe Micheel was born in Celle, Germany. He is married to wife Annette, who was born in Kehl and they have 2 boys: Paul, who is 25 years old and Max who is 22 years old.His career was set when he was 12 years old, always helping his mother in the kitchen, and attending cooking classes at that time designed for young girls only. Chef Uwe was born in Germany where he spent most of his childhood and did his two and a half year’s apprenticeship as Restaurant Chef in Celler Hof boutique hotel in Celle city near Hanover. After one year of working at the hotel Schwarzer Bock in 1978 (Hotel founded in 1486), which is now managed by Radisson Blu, Micheel served two years in the army service as a chef in the officer restaurant. He joined the InterContinental Hotels Group in 1981 in Berlin, Germany, a year later he moved to the UK as the Chef de Partie Saucier in Hyde Park London, and afterwards shifted to Bahrain for three years. Relocated to Korea as member of the opening team for the InterContinental Seoul, three years later got appointed as Executive Sous Chef for the opening of Yokohama Grand InterContinental. Since 1993 he has been working in Dubai, holding a post of Director of Kitchens at Radisson Blu Hotel Dubai Deira Creek. Joined Emirates Culinary Guild in 1993 and became Emirates Culinary Guild General Secretary from 1994, ECG Chairman from 1996 and President from 1999 until present. After more than 38 years cooking experience, he still hasn’t selected his favorite dish. Selected dishes for various occasions depend mostly on his mood. But Micheel is always ready for a good German sausage or packet of Haribos any time of the day or night.