Radisson RED Dubai Silicon Oasis has appointed Jerin Abraham as Executive Chef.

Nabdalhadath _ Ahmad Bin AbdulQader

Jerin represents a new generation of chefs who merge creativity, culture, and precision to elevate guest experiences beyond the plate. His appointment underscores Radisson RED Dubai Silicon Oasis’ commitment to bold, innovative culinary storytelling and the creation of dynamic, collaborative kitchen environments.

His story isn’t one of overnight success, it’s one built from the ground up, through years of working in some of the UAE’s most demanding culinary environments. From his early days as a commis at Grosvenor House to advancing through Ajman Saray, Southern Sun Abu Dhabi, Hilton and Westin Al Habtoor City, and Dusit Thani Dubai, Abraham saw firsthand what works and what breaks within the structure of traditional kitchen leadership.

When he stepped into his role at Jones the Grocer, Radisson RED Dubai Silicon Oasis, he didn’t just run the kitchen, he reshaped it. Within his first month, he brought food cost down from 34–36% to 28%, But cost-cutting wasn’t his goal, sustainability, accountability, and efficiency were. He restructured kitchen workflows, redesigned line setups to eliminate cross-contamination risks, implemented strict hygiene schedules, introduced internal audits, retrained staff on cleanliness and storage standards, and enforced vendor hygiene checks. The results spoke for themselves which was improved health inspection scores by 49.25%, reduced wastage, enhanced guest satisfaction, and a renewed sense of pride and ownership among his culinary team. Through his leadership, the kitchen evolved into a model of consistency and excellence, where every process, plate, and person reflected his commitment to raising the bar.

For Abraham, leadership isn’t about command and control, it’s about culture. “Don’t chase the title, chase growth,” he says. “Real leadership starts when you take responsibility for your station, your teammates, and your mindset. You don’t lead with fear, you lead by example. Show up early, admit mistakes, lift others as you climb.”

In his new role, he will ensure that the culinary direction is rooted in creativity, collaboration, and identity. Guests can expect seasonal menus with bold flavours, precision in execution, and dishes that are personal, memorable, and consistent. Behind the scenes, he runs the kitchen like a creative studio, not a hierarchy, where mentorship, trust, and passion drive performance.

General Manager Nina Petridis spoke proudly of his appointment:“Jerin embodies the kind of leadership we advocate for which is bold, forward-thinking, and human. He’s taken a kitchen and turned it into a creative ecosystem where efficiency, storytelling, and guest experience work hand in hand. His impact is already shaping the identity of our dining spaces, and that’s what makes his appointment so powerful.”

His work is as much about people as it is about product. He believes in building kitchens where young chefs are empowered to speak up, experiment, and grow. Where respect replaces fear and innovation replaces repetition. Where food cost, hygiene, and efficiency don’t come at the expense of passion and pride.

As he steps into the Executive Chef role, his priorities are clear: continue optimising operations, strengthen culinary identity, nurture emerging talent, and create atmospheres, both in the kitchen and on the plate that people remember.