Born and raised in Germany, Kai Eick has enjoyed an illustrious and geographically intense career as a restaurant and hospitality chef, overseeing culinary operations for recognized branded properties. Over the years, he has earned a reputation for his fine dining programs and international cuisine.
His culinary journey started in 1999 while still a student as an apprentice chef, when he trained in all aspects of fine dining, banqueting and international cusine at the Radisson in Hamburg, Germany. Once he completed his training, Kai embarked on his cooking career at several top hotels, resorts and restaurants including the Badrutt’s Palace Hotel in St. Moritz, Switzerland, where he advanced from Commis de Cuisine to Demi Chef De Partie and overseeing the resort’s pastry and gardemanger program.
Kai then moved to the Grand Hyatt Dubai, where he again advanced through the kitchen ranks implementing and developing new dishes and recipes during the change of their signature restaurant concepts. After leaving Dubai, he moved to the” Residence Heinz Winkler”, a 3 Michelin star restaurant in Bavaria/ Germany. Kai returned to the UAE as Sous Chef at the Park Hyatt Dubai in 2007 and got assigned after three months to the Chef de Cuisine of the Traiteur and The Terrace restaurant.
Chef Eick’s next position took him to Cairo, Egypt, as the Chef de Cuisine at the Grand Hyatt. Soon thereafter he was promoted to Executive Sous Chef and oversaw the culinary operations of 12 dining concepts and led a team of 220 chefs. From Egypt, Kai moved as an Executive Sous Chef and part of the pre – opening team to the Grand Hyatt Goa, India, where he was creating menus, training staff and developing new concepts for the five-star luxury resort.
Most recently, Kai held the Executive Sous Chef position at the Shangri-La China World Hotel in Beijing.
Kai is thrilled to be joining the Viceroy Maldives team as Executive Chef, where he will introduce his culinary style through five dining establishments as well as the in-villaand private dining programs. The menus throughout the resort are designed to showcase local, neighbouring and seasonal delicacies blended with an element of traditional European influence.