NARA Hospitality Group has appointed Stuart Walton as Culinary Director. The appointment forms part of a new culinary direction for the season across Sonara Camp, The Nest by Nara and Nara’s private events and catering. Stuart joins with more than 20 years in kitchens across Australia and the UAE.
Located within the Dubai Desert Conservation Reserve, Sonara Camp opened in 2019 and was the first to bring a plated, multi-course dining format to the Dubai desert. With experience across high-end restaurants, luxury catering, private dining and large-scale events, Stuart brings a broad operational background to Sonara Camp’s new culinary direction as Sonara prepares to open its eighth season this October.
Most recently, Stuart served as Sous Chef at Bread Street Kitchen & Bar at Atlantis The Palm, part of Gordon Ramsay’s restaurant portfolio. As second-in-command, he covered menu development, recipe testing, food presentation, food cost management and day-to-day kitchen operations, alongside maintaining food quality and safety standards.
Prior to this, he served as Executive Chef at Yosh Hospitality in Abu Dhabi, managing culinary operations for a high-profile private client and leading the design and fit-out of a new kitchen facility. He recruited and led a culinary team across multiple venues, overseeing daily meal planning, upscale catering and events.
His UAE career also includes seven years as Owner, Chef and Managing Director of Elements Catering Services and Love Food in Dubai. During this time, he led luxury catering and private dining at Elements.
Commenting on his appointment, Stuart Walton said: “Having spent more than 20 years working across restaurants, luxury catering and bespoke dining, I am delighted to join the NARA Group. The opportunity to bring that experience into a desert setting and develop menus that complement the destination is something I am very much looking forward to.”
Earlier in his career, Stuart was Executive Chef at DISH, a Dubai catering company, and Head Chef at Blue Marlin Ibiza UAE. He also gained experience in Melbourne’s restaurant scene, including at TAXI, where he developed his skills in French and Japanese cuisine.
“Food should be one of the reasons guests come to our venues, and one of the things they remember afterwards,” says Stephanie Reichenbach, Founder of NARA Hospitality Group. “At Sonara, we want cooking around the fire to shape the whole dining experience, with seasonal ingredients, generous dishes to share and real care in every detail. Stuart brings experience in both restaurants and private events and will work with our teams to give each experience a clear culinary identity.”
At Sonara Camp, Stuart will oversee the culinary direction of the destination, bringing his experience in menu development, kitchen operations, bespoke dining and catering to its next season. His appointment marks the latest step in the development of Sonara Camp’s food offering, complementing the desert getaways unique setting.
