Yousef Khumayes

Internationally experienced culinary leader with over 20 years of expertise across luxury hospitality, fine dining, royal catering, destination dining concepts, and high-profile culinary operations throughout Saudi Arabia, Ireland, and Europe. Recognized for leading high-performing culinary teams, developing elevated dining concepts, and delivering exceptional guest experiences within ultra-luxury hospitality environments. Proven expertise in culinary operations management, menu engineering, financial performance optimization, large-scale VIP event execution, procurement strategy, and team leadership.

Strong background in pre-opening operations, luxury yacht club dining, royal banquets, and modern Mediterranean and international cuisine.

Cluster Chef de Cuisine at Amaala Yacht Club & Corallium (2026-02 – Present)

Overseeing culinary operations across multiple luxury hospitality venues within the Amaala destination.

• Leading menu development, recipe standardization, food quality assurance, and operational excellence.
• Managing culinary teams, talent development, procurement, inventory control, and financial performance.
• Developing luxury dining concepts inspired by regional ingredients and elevated guest experiences.
• Ensuring full compliance with HACCP and international food safety standards.

Executive Sous Chef at Inchydoney Island Lodge & Spa (2022-01 – 2025-04)

Oversaw kitchen operations for a five-star luxury coastal resort with multiple dining outlets.

• Directed a brigade of 30+ chefs across à la carte, banqueting, lounge, and bar operations.
• Achieved annual operational savings through strategic labor management and food cost optimization.
• Collaborated on menu engineering, seasonal concept development, and profitability strategies.
• Maintained premium guest satisfaction standards while supporting high-volume operations.

Head Chef at Myazu Japanese Fine Dining (2021-01 – 2021-12)

Directed culinary operations for one of Riyadh's leading luxury Japanese fine dining concepts.

• Led and mentored a brigade of 68 chefs and kitchen porters.
• Maintained food and labor costs within operational targets through strategic planning.
• Developed modern Japanese-European fusion concepts tailored to the Saudi luxury dining market.
• Ensured consistency in quality, presentation, and guest experience standards.

Executive Chef at Revolver LTD (2018-07 – 2020-01)

Managed culinary operations across three restaurant locations in Scotland.

• Implemented operational cost-control initiatives that significantly improved profitability.
• Oversaw supplier relations, procurement strategy, menu consistency, and brand standards.
• Led kitchen restructuring initiatives focused on efficiency and quality enhancement.

Senior Sous Chef at Brasserie on the Corner (2017-11 – 2018-07)

Supported menu development, procurement, kitchen operations, and team management.

• Improved operational workflows, reduced waste, and enhanced kitchen efficiency.
• Assisted in maintaining high culinary and service standards within a busy hospitality environment.

Executive Chef / Catering Manager at Royal & VIP Freelance Contracts (2016 – Present)

• Delivered large-scale VIP and royal banquets for King Salman and Saudi dignitaries.
• Managed catering logistics, menu execution, and luxury event operations.
• Collaborated with the Royal Court of Saudi Arabia on prestigious royal gala dinners and international high-profile events.
• Led multicultural culinary teams across luxury hospitality and diplomatic environments.

Executive Chef / Founder at Garnish Restaurant (2012-06 – 2016-01)

Founded and managed an upscale casual dining restaurant concept.

• Oversaw P&L management, staffing, procurement, marketing, and operational strategy.
• Developed signature menus combining Middle Eastern and European culinary influences.
• Built brand recognition through innovative menu design and guest-focused dining experiences.

Head Chef at Gourmet Food Parlor (2017 – 2017)

Senior Sous Chef at Tribeton Restaurant (2016 – 2017)

Executive Sous Chef at Café en Seine (2010 – 2010)

Junior Sous Chef at Four Seasons Hotel (2007 – 2010)

DIT Culinary Arts Day Release Course in Culinary Arts – DIT Cathal Brugha (2006 – 2006)

FETAC Culinary Skills Certificate in Culinary Skills – Fáilte Ireland (2003 – 2003)