A Frenchman with Korean, Australian and Vietnamese heritage, Joinié-Maurin’s multicultural upbringing very quickly saw him experimenting with cuisines from around the world.
Over the course of 12 years working at Joël Robuchon restaurants in Las Vegas and Singapore, he refined his skills and cemented his reputation as one of the world’s most innovative chefs.
Since then he’s moved to Dubai, where he enjoys the diversity and potential of the city’s burgeoning food scene.
At Al Mahara, he creates dishes that transport guests into the depths of seafood culinary artistry with a single bite.
For Joinié-Maurin, the devil is in the detail, and so he makes sure that his team understands the reason behind the methods, the ingredients and the restaurant’s atmosphere so that they too can help create the ideal dining experience.