Saurabh Saxena is one of the most accomplished and battle‑tested pre‑opening and conversion executive chefs in the UAE today—a Complex Executive Chef who treats every property as both a culinary playground and a business asset that must perform on day one. As Complex Executive Chef for the 765‑key Marriott International Hotels & Marriott Executive Apartments in Dubai Production City—a brand conversion from Vintage Grand Hotel—he leads the full culinary vision, standards, and operations across a large, dual‑brand complex.
Blending culinary artistry, large‑scale operations, and menu engineering, Saurabh operates at the intersection of creativity, cost, and concept. Before taking on his current complex role, he served as Complex Head Chef for Marriott International Al Jaddaf & Marriott Executive Apartments Al Jaddaf, where he drove menu costing, engineering, and day‑to‑day execution for multiple outlets and guest profiles. His earlier mandates as Executive Chef with Avani Hotels and Resorts & Resorts and as Executive Chef (Pre‑Opening Team) at Aloft Palm Jumeirah and Courtyard by Marriott World Trade Center Abu Dhabi show a consistent pattern: trusted to launch, stabilise, and grow hotels in highly competitive city locations.
Saurabh’s pre‑opening credentials are anchored in his time as Chef de Cuisine on the pre‑opening team of JW Marriott Marquis Hotel Dubai, one of the flagships of Marriott in the region. There he sharpened his skills in large‑volume production, Ã la carte and banquet balancing, and the complex choreography required to open and ramp up a major tower hotel in Dubai. Across roles, he has built deep expertise in menu engineering, food cost control, kitchen planning, and leading multicultural brigades through change, brand transitions, and performance turnarounds.
In a Middle East hotel landscape where owners expect chefs to be brand guardians, cost controllers, and concept creators at the same time, Saurabh Saxena represents the new generation of executive culinary leadership. As hotels look for talent that can handle complex properties, brand conversions, and multi‑outlet strategies without losing flavour or focus, his journey from pre‑opening chef de cuisine to complex executive chef maps closely to what the future of hotel culinary leadership in Dubai truly looks like.
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