Chef Kim Joinié-Maurin trained under the supervision of Chef Jean Sabine at the Ministère Française des Affaires Étrangères in Paris 2020 and later at the École Hôtelière et de Tourisme Paul Augier in Nice, where he interned at the famous Café de Paris.
After further training at ESCF Ferrandi in Paris, he interned at the renowned Au Crocodile in Strasbourg and at L’Arpège, helmed by Alain Passard, one of the few chefs in the world to receive five toques from Gault et Millau.
A Frenchman of Australian and Korean heritage, Joinié-Maurin went on to work alongside the world-renowned Joël Robuchon for nearly 13 years, gaining a wealth of experience in French cooking to complement a truly multicultural upbringing.
He is now head chef at Dubai’s French Riviera and French Riviera Beach, where he aims to channel his experience and creativity into a menu that takes guests on a culinary journey through the south of France to Spain and Italy.