FROM OCT 2021
Mott 32 Dubai
Executive Chef · Opening operations
Restaurant opening, kitchen leadership, daily operations, staffing, food standards and special-event menus.
CHINESE ROOTS. A DUBAI JOURNEY.
Frankie
Yang Tao.
Chinese & Asian cuisine.
Thoughtful cooking. Purposeful kitchens.
From developing a dish to opening a restaurant, my work connects food, people and the daily craft of running a kitchen. Welcome to my story.
DUBAI, UNITED ARAB EMIRATESCOOKING SINCE 2005
01 / ABOUT
Behind every dish,
there is a whole kitchen.
My career began in a hotel kitchen in Nanjing, followed by experience in Dubai across Chinese cuisine, Japanese cooking, sushi and large hotel kitchens.
My background includes Mott 32 Dubai, ZHEN WEI, Maiden Shanghai and The Westin Dubai Mina Seyahi. Alongside cooking, my work covers menu planning, team training, purchasing, inventory and food costs.
02 / EXPERIENCE
Kitchens along the way.
DUBAI
2018 — 2021
ZHEN WEI
Specialty Chef de Cuisine · Caesars Palace
Opening operations, menu development, training, scheduling, ordering, inventory and food cost management.
Concurrent support assignment: PARU
Chef de Cuisine support at PARU, Caesars Resort, from November 2019 to April 2020.
2017 — 2018
Maiden Shanghai
Sous Chef · FIVE Palm Jumeirah
Opening operations, food production, purchasing, team development and kitchen scheduling.
2014 — 2017
China Grill
Sous Chef · The Westin Dubai Mina Seyahi
Opening operations, menu planning, staff training, production standards and waste control.
Explore the early years · 2005–2014
FROM 2008
The Westin Dubai
Mina Seyahi
Progressive main-kitchen roles, hotel operations, team scheduling, seasonal menus and budget support.
2007 — 2008
Haru Robatayaki
Sushi & Teppanyaki Chef. Japanese cooking, sushi and teppanyaki in Dubai.
2005 — 2007
Sofitel, Nanjing
Chinese Cuisine Demi Chef de Partie. Hot and cold dishes, barbecue, dim sum and fruit presentation.
03 / THE CRAFT
The food. The people.
The operation.
Cuisine & menus
Chinese and Asian cuisine, Peking duck, Japanese cooking and sushi. Menu development for everyday dining and special occasions.
People & openings
Restaurant preparation and daily operations, staff training, kitchen scheduling and coordination across teams.
Quality & operations
Food ordering, stock, costs and waste management, with attention to food safety, production standards and kitchen workflow.
SELECTED WORK
From my kitchen.
LATEST JOURNAL
Photos, films and stories
from my kitchen.
Read my latest posts and join the conversation.
Visit the journalFROM MY KITCHEN
More from the kitchen,
on Instagram.
Dishes, working moments and notes from life in the kitchen.
RECOGNITION & MEDIA
Recognition, earned together.
Restaurant recognition earned with the Mott 32 Dubai team, alongside my personal media profile.
GreatList
In profile
The Frankie Yang Tao story.
Read my profile
FACT Dining Awards
Best Chinese Restaurant in Dubai · Winner
Gault & Millau
Mott 32 Dubai · One toque
MICHELIN Guide
Mott 32 Dubai · Guide selection
Select a linked year to view its recognition photograph.
LET'S START A CONVERSATION
Good food.
Good people.
New possibilities.
Represent a restaurant, hotel or supplier? Tell me about your project, your product and what you have in mind.
chef.yangtao@yahoo.comWORK & SELECTIONS
Videos, photos & selected links.
From the kitchen
More from my kitchen, coming soon.
Dishes, behind-the-scenes films and everyday moments from my kitchen.
THE SELECTION
Products & collaborations
Selected products and collaborations will be shared here.