Chef de Cuisine Sebastien Pinson has been busy in the Sirocco kitchen creating new menus with exclusive products sourced from all around the world. His bold dishes bring back the intense flavors of the Mediterranean and include new vegetarian menus as well.
For Chef Sebastien Pinson, cooking is all about soul, memories and passion. “When I cook I want diners to have the pleasure of eating, but also each dish should remind them of someone or some place.”
Sebastien grew up in France and the Caribbean islands. He subsequently enrolled at the esteemed ÉcoleHôtelière de l’Institut Saint-Joseph France to study Culinary Arts.
After graduating and doing his military service as a paratrooper in the French air force, his appetite for excellence led him to work on many distinctive projects around the world. From working at world-class hotel brands to running Michelin-starred establishments, and helping young addicts find a purpose in life through cooking, Sebastien has used his talent and skills to acquire extensive experience in the culinary world. He has worked in countries as diverse as the USA, Spain, England, France, Colombia, Haiti, South America, India, and until recently the U.A.E., under top chefs such as Alain Passard, Michael Mina, Georges Morrone and KoldoRoyo.
Prior to joining the iconic multi award-winning Sirocco, he was the executive chef of Brasserie Flo & Barfly by Buddha Bar in the U.A.E., since its pre-opening.
Sebastien’s goal at Sirocco is to move “to more earthy, soulful cooking, bringing back the intense flavors of Mediterranean”. “I plan to focus on bold dishes with heart and soul not just from Spain, Italy and France, but also from the islands of Cyprus and Malta, as well as Morocco, Algeria, etc.,” he says.
“In addition to procuring the best seasonal produce from around the world, we will also use local seasonal products, working with local producers and farmers to ensure a memorable dining experience for our guests at Sirocco,” he says.
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