Dubai Creek Golf & Yacht Club News

Chef Keenan Ballois, Executive Sous Chef at Dubai Creek Golf & Yacht Club

French national, Keenan Ballois is Executive Sous Chef at Dubai Creek Golf and Yacht Club. He has a CAP BEP and BAC Professional qualification in French cuisine and restaurant management from Michel Servet, Lille, where he also did an internship at Sebastopol 1 during the 2 years of studies.

Chef Keenan has a wide variety of experiences, ranging from internships to Sous Chef. Most recently, he interned at the renowned Hugo Desnoyers Butchers in Paris, training on the different cuts of poultry, beef, pork, working the raw products from beginning to end.

Prior to that, Chef Keenan worked as a Sous Chef at Hotel L'imperial Garoupe in Antibes, France. He managed a team of 9 people in the hotel's gastronomic restaurant, a la carte, room service and beachside restaurant, with a goal to obtain 1 Michelin star in the Michelin guide.

He also worked under the management of the Commis Chef at L'Arpege in Paris, France as Chef de Partie, in charge of vegetable and fish. At Kasteel Withoof in Anvers, Belgique, he managed a small team as a second cuisine chef, in charge of meat fish and sauces.

Chef Keenan is experienced in all aspects of the kitchen, as he rotated through all positions as a Chef de Partie Tournant at L'ambroisie restaurant in Paris. His career started off at Le Bristol Paris, where he worked as a Demi Chef de Partie, in the position of Garde Manger.

Besides his career, Chef Keenan has also done a number of French gastronomy cooking demonstrations with L'Ambroisie restaurant around the world, including Singapore and Hong Kong. He also was responsible for a food stand for 'Pi Electronics' at SIRHA 2013.