Chef's Table with David Hammonds, Executive Chef at The Fairmont Dubai

David Hammonds’ career in hospitality spans over 33 years with over 20 years of culinary leadership with Fairmont Hotels & Resorts. Born in Wolver Hampton, England, Hammonds’ culinary achievements can be traced to his training at the prestigious Halesowen Catering College in England. After completing his studies, Hammonds took an apprenticeship at the renowned Gleneagles Hotel and Golf Resort in Scotland. Leaving the ‘greens’, Hammonds was recruited as member of the opening team for the Birmingham Metropole Hotel at the National Conference Centre in England.

In pursuit of new culinary experiences, Hammonds crossed the Atlantic to lead the culinary brigade of the King Edward Hotel in Toronto, Canada. In 1982, Hammonds was appointed Executive Chef at the Delta Mountain Inn in Whistler, British Columbia and in 1984 he joined The Fairmont Empress in Victoria. His tenure at the prestigious property was highlighted by serving such notable guests as Her Majesty, Queen Elizabeth II and Canadian Prime Minister Jean Chretien.

It was during his time in Canada that Hammonds became fascinated with the country’s approach to gastronomy. When asked about his culinary style, Chef Hammonds describes it the following way: "I try to capture local flavours using various culinary techniques and using the freshest ingredients" As such, his culinary style was significantly influenced by the use fresh ingredients from indigenous producers to create authentically local dishes.

When Fairmont Hotels & Resorts announced the opening of its first international property in Dubai in 2002, Hammonds saw this as an opportunity to introduce his distinct culinary style to the region. Five years later under as executive chef, the hotel has earned the esteemed recognition for culinary excellence with its ten dining and entertainment venues. It is here where Hammonds’ skill and passion have found translation in many of the culinary offerings of the hotel. When asked about the success of the hotel’s restaurants, Chef Hammonds answers, "our popularity with our guests stems from observing the trends and demographics and translating this into a unique culinary concept," adding "the diverse population of Dubai combined with globalization has led to exotic flavours such as Indian, Thai, Japanese and beyond."

Hammonds approach has led The Fairmont Dubai to develop a unique dining concept with its signature restaurant Spectrum on One. Garnering numerous accolades, this restaurant features eight interactive kitchens specializing in six influential cuisines.  Culinary Awards & Recognition

• Spectrum on One - Best Global Restaurant 2007, TimeOut magazine restaurant awards
• The Exchange Grill - Best Steakhouse 2007, TimeOut magazine restaurant award
• Spectrum on One - Best Global Restaurant 2006, TimeOut magazine restaurant awards
• Spectrum on One - General Manager's Choice 2004, What's On magazine restaurant awards
• Spectrum on One - Chef's Choice 2003, What's On magazine restaurant awards
• Spectrum on One - Best International Cuisine 2002 & 2003 - Grumpy Gourmet magazine
• HACCP Certification 2007, recognizing the hotel’s compliance with international food and safety standards practices.