Shangri-La Qaryat Al Beri, Abu Dhabi has announced the appointment of Chef Julien Poulain as Chef de Cuisine and Benoit Bishopp as Restaurant Manager at Bord Eau by Nicolas Isnard, its contemporary French dining destination.
The appointments bring together extensive international
culinary and hospitality experience as the restaurant looks to further develop
its French dining offering and guest experience in Abu Dhabi.
Chef Julien Poulain joins Bord Eau with nearly two decades
of experience across Europe, including roles at several prestigious French
restaurants and Michelin-starred establishments. He began his culinary career
in 2006 as an apprentice at Restaurant Gastronomique La Coquille before moving
to leading Parisian addresses including La Tour d’Argent, Four Seasons Hotel
George V and Alain Ducasse’s Rech.
During his career in France, Poulain trained under renowned
chefs Laurent Lalvée and Jacques Maximin, both recipients of the prestigious
Meilleur Ouvrier de France (MOF) title.
In 2020, Poulain moved to Switzerland, where he became Head
Chef of Restaurant Le Vallon in Conches, working under Executive Chef
Christophe Raoux, MOF Cuisine. During his tenure, the restaurant received
several internationally recognised accolades, including a Michelin Bib
Gourmand.
Poulain later joined Hôtel Marmont in Switzerland as part of
its opening team in 2023. Before relocating to Abu Dhabi, he also trained under
Romain Pellet, MOF Charcutier and Caterer, at RP Traiteur.
Beyond his kitchen experience, Poulain has been involved in
developing culinary talent. He served as a jury member at the Médéric Jean
Drouant culinary school in Paris in 2015 and has a strong interest in mentoring
and sharing knowledge with emerging chefs.
At Bord Eau, Poulain will oversee the restaurant’s culinary
direction, with a focus on technical precision, creativity and an authentic
interpretation of French cuisine.
Joining him is Benoit Bishopp, who takes on the role of
Restaurant Manager. Bishopp brings extensive experience from premium
restaurants in London, alongside expertise in guest relations, operations and
the management of multilingual and multicultural teams.
He began his hospitality career in 2017 as a Senior Waiter
at Colbert, part of The Wolseley Hospitality Group. He progressed to General
Manager in 2022, overseeing the multimillion-pound neighbourhood brasserie’s
front- and back-of-house operations, staff training, events and vendor
relationships.
In 2024, Bishopp joined Arlington by Jeremy King Restaurants
as Senior General Manager. There, he led an operational restructuring that
included introducing new standard operating procedures, service standards and
operational frameworks. His responsibilities also covered budgeting, inventory
management and supply-chain logistics.
Before moving to Abu Dhabi, Bishopp served as Opening
General Manager of TOWN Restaurant, where he managed a five-week pre-opening
programme covering recruitment, onboarding, training, supplier arrangements and
operational readiness.
At Bord Eau, Bishopp will oversee daily operations and the
guest experience, working alongside Poulain and the wider culinary team.
The hotel said the appointments are intended to strengthen Bord Eau’s position as a destination for contemporary and inventive French cuisine, combining culinary expertise with focused restaurant operations and guest service. -TTN
&uuid=(email))