Talib Al Salmani trained at NHI in 2005 and completed an NVQ in Food Preparation at Gulf Chef School.
Since graduation from NHI Talib joined the Grand Hyatt Muscat as a trainee chef. A year later he joined the Shangri-La Barr Al Jissah Resort & Spa during the pre-opening period as a Commi Chef and continued to train there to become a Banquet Chef. In 2008 Talib was promoted to Chef de Partie after completing further training at the Shangri-La Academy in Beijing, China. Talib joined the Taskforce for the pre-opening of the restaurants serving local cuisine of the Shangri-La in Quirt, Abu Dhabi, requested for his expertise in local cuisine. Talib currently holds the position of Junior Sous Chef in the Banquets Kitchen at the Shangri-La Barr Al Jissah Resort & Spa and has now been with the company for 5 years in total.
Since graduation from NHI Talib joined the Grand Hyatt Muscat as a trainee chef. A year later he joined the Shangri-La Barr Al Jissah Resort & Spa during the pre-opening period as a Commi Chef and continued to train there to become a Banquet Chef. In 2008 Talib was promoted to Chef de Partie after completing further training at the Shangri-La Academy in Beijing, China. Talib joined the Taskforce for the pre-opening of the restaurants serving local cuisine of the Shangri-La in Quirt, Abu Dhabi, requested for his expertise in local cuisine. Talib currently holds the position of Junior Sous Chef in the Banquets Kitchen at the Shangri-La Barr Al Jissah Resort & Spa and has now been with the company for 5 years in total.
