Shane O’Neill Appointed Executive Chef, Grand Hyatt Goa

With a flair for French and continental cuisine as well as over 15 years of professional cooking and kitchen management experience; Shane O’Neill is an absolute gastronomic mastermind. He started of his larger-than-life career in the year 1995 with Hilton hotels followed by taking up the position of executive sous chef at St David’s hotel and spa Cardiff, UK in 2002.
In the year 2003 he set his sights on one of the premier five star hotels in West Africa – The Kairaba Hotel; where he was the executive sous chef for two years. In his two years at the establishment he, managed 60 people and sustained the outside catering division as well which produced tremendous results.
In 2005 he moved on to one of the award winning hotels in Abu Dhabi; Beach Rotana Hotel and Towers and was the chef in charge of the fine dining restaurant. Fifteen chefs were under his vigilant supervision and so were all the back house operations. During his reign, the hotel won a number of prestigious awards including; Best restaurant in Abu Dhabi (2006), Best seafood restaurant (2006), Best seafood restaurant (2006).
After a year he went on to conquer yet another award winning hotel in Abu Dhabi; Emirates Palace. His responsibilities extended but he consistently maintained the impeccable standards of the establishment. He was chef de cuisine of five restaurants, three kitchens and was in charge of planning and executing the menu of all five restaurants. In addition he hired, trained and directed all 29 chefs in the establishment personally.
The restaurants served a number of cuisines everything from Italian to French even grilled sea food. The continental cuisine which happened to be one of Shane’s specialties was the most popular cuisine and produced a whopping $4.4 million in revenue.
In the year 2008 he applied his gastronomical expertise in Atlantis – The Palm Jumeirah where he was executive sous chef of six restaurants comprising of all day dining, 2 beach restaurants, club lounge, IRD and the cold kitchen. He was a part of the team which launched this particular establishment and was an integral part of setting up the various restaurants within the hotel. As a part of the original team; he was yet again entrusted with the task of hiring, training and directing over 550 chefs.
In the year 2010, he then moved on to Conde Nast’s 2010 Readers Choice Award winner Pudong Shangri-La. He stayed on for one year as executive sous chef of nine restaurants and managed over 300 chefs. Then, in the year 2011 he worked as executive chef at the Intercontinental Shangai Puxi where he managed 160 chefs before becoming Grand Hyatt Goa’s executive chef in 2012.

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