Executive Chef Michel Jost had always dreamed of working at an iconic hotel such as Yas Viceroy Abu Dhabi, overlooking the Yas Marina Circuit, even back when he was completing his apprenticeship at the Culinary School of Geneva. His first full kitchen position was at the Intercontinental Hotel Geneva before moving south to work in a private restaurant in Mallorca, Spain. In 1986, Jost started his first tour in South Africa as a Chef de Partie at The Cascades Hotel, then moved back to Switzerland’s Continental Hotel Lausanne, before returning to South Africa to hold positions at Southern Sun, Sun International and Royal Swazi Sun.
More recently, Jost held the positions of Executive Chef at Spain’s Hyatt International La Manga & Las Lomas, Executive Chef at Hyatt Regency Thessaloniki Regency Casino, Greece and Complex Executive Chef at Astir Palace in Athens, Greece.
Now Jost has realized his dream, serving as Yas Viceroy Abu Dhabi’s Executive Chef, overseeing the culinary vision of the hotel’s food and beverage offerings. “The opportunity to work in such a unique location allows the team and I to express the culinary creativity and experience gathered from across Spain, Switzerland, South Africa and Greece. I hope to create a new level of excitement for all our guests to experience in each and every Yas Viceroy restaurant, bar and lounge.”