David Miras

“A specialist in French gastronomy and Luxury hospitality, David Miras, a French national, is an accomplished Executive Chef
With more than 20 years experience under his belt, David's passion for F&B leadership is only matched by his love for travel
David started his career in Northern France as an apprentice of the very conservative culinary flagship restaurant “L’hermitage”. Upon completion of his apprenticeship David moved right away to UK, the Tewkesbury Park Hotel was where the international adventure began then moving onto Ireland as assistant pastry chef under the renowned Pierre Schneider at Wellington Quay’s Clarence Hotel. He later moved to the Scilly Isles, England where he worked as pastry chef at the Hell Bay Hotel before relocating to Guildford, Surrey, as Sous Chef of Italian restaurant Cambio. David then moved to Taiwan to work at the Splendor Hotel as head chef at the hotel’s French restaurant: Mistral, ahead of being appointed as head chef of Tokos Restaurant at the Atlantis Hotel in the Philippines.
With the accumulated knowledge of all those various culinary cultures David felt he now was well equipped to move to the ever improving and challenging United Arab Emirate's F&B scene back in 2008 for Le Meridien Al Aqah Fujairah, where he joined the beach-side complex as Chef De Cuisine of Baywatch restaurants.
His first two years in the U.A.E. culminated with the Award for Caterer’s Best Sous Chef in the Middle East which he won in September 2010.

From sea to the desert, David was appointed as F&B Manager of the multi award winning Al Maha Desert Resort & Spa since 2011, entrusted by Complex General Manager Patrick Antaki to lead & strengthen the resort’s leadership position on the United Arab Emirate’s culinary map.

With that task done, new challenges awaits as Chef David Miras turns his attention to his most formidable challenge yet by heading the culinary team at Crowne Plaza Bahrain.