Othman Zaeraoui

Strategic and results-driven Head Chef with 15+ years of experience across Michelin-starred restaurants, ultra-luxury hotels, and elite private members clubs in London and Dubai. Proven track record leading high-performing brigades, elevating guest experience, and delivering operational excellence in fast-paced luxury environments. Recognized for combining strong classical French foundations with a modern European approach while driving profitability, consistency, and culinary innovation.

Multi Outlet Head Chef at One&Only Royal Mirage – Residence & Spa (2024-10 – Present)

Forbes 5-star luxury resort

• Leading full kitchen operations within a Forbes 5-star luxury resort
• Managing a multicultural brigade of 30+ chefs while ensuring consistency and excellence
• Designing and executing seasonal menus aligned with brand standards
• Driving cost control, procurement strategy, and supplier relationships
• Maintaining exceptional guest satisfaction in a high-end hospitality environment

Head Chef at Maison Estelle (2023-05 – 2024-09)

Private Members Club

• Directed all culinary operations for an exclusive members club
• Developed bespoke high-end menus tailored to a premium clientele
• Managed kitchen P&L, staffing, and daily operations
• Delivered high-volume service while maintaining fine dining standards

Senior Sous Chef at Pollen Street Social (2021-10 – 2023-04)

1 Michelin Star | 5 Rosettes

• Supported Michelin-starred service execution at the highest level
• Supervised kitchen operations ensuring precision and consistency
• Contributed to menu development and culinary innovation

Senior Sous Chef at Coworth Park – Dorchester Collection (2017-04 – 2021-09)

1 Michelin Star | 4 Rosettes

• Progressed internally through strong leadership and performance
• Assisted in managing large-scale luxury kitchen operations
• Maintained Michelin standards and supported creative direction

Junior Sous Chef at Lords of the Manor Hotel (2016-03 – 2017-03)

1 Michelin Star | 3 Rosettes

• Delivered consistent high-quality service within a Michelin-starred environment

Senior Chef de Partie at Cliveden House & Pavilion Spa (2011-09 – 2016-02)

Relais & Châteaux | 3 Rosettes

• Progressed from Commis Chef through technical excellence and leadership
• Built strong foundations in fine dining and classical French cuisine

Diploma in Hospitality & Restaurant Management in French Cuisine – Lycée Saint Louis (2009 – 2011)

Vocational Diploma in French Cuisine – Lycée Saint Louis (2007 – 2009)

Professional Certificate in French Cuisine – Lycée Saint Louis (2005 – 2007)