Other
Fabio Pineda
Chef
- Discipline
- Other
i. Biography
Fabio Pineda’s 2024 appointment as Executive Chef at Rosewood Baha Mar in Nassau, The Bahamas, sits on a long run of kitchen leadership built across continents. The work is anchored in Mediterranean, modern American, Latin, and Asian cuisines, a range that points to technical discipline as much as adaptability across hotel operations and service styles.
The Path
Johnson & Wales University is the starting point in Fabio Pineda’s formal training, before professional kitchens put him into service where scale, timing, and consistency mattered immediately. At Four Seasons Miami, he began in 2004 as Banquet Junior Sous Chef, a position built around execution under volume and precision under pressure. From there, his career moved through a sequence of leadership posts across established properties and different culinary environments. Executive and leadership roles at Fairmont Turnberry in Florida, Fairmont Dubai, Swiss Hotel Bangkok, Shangri La Oman, Ritz-Carlton Sanya, the Address Dubai, and Ritz-Carlton Shanghai show a career defined by breadth rather than a single regional style. Each house added another operating context, and together they form a record of adaptation across markets, teams, and standards. From 2020, Fabio Pineda served as Executive Chef at EDITION Miami Beach in Miami Beach, moving into a senior leadership post within a high-profile hotel kitchen. In 2021, he joined the pre-opening team at EDITION Reykjavik, where the work required building structure before service could settle into routine. Those roles sharpened the operational side of the job as much as the creative one. Since 2024, Fabio has been Executive Chef of Rosewood Baha Mar in Nassau, The Bahamas, where his range across Mediterranean, modern American, Latin, and Asian cuisines functions as a working toolkit. The role pulls those influences into one kitchen language, with each tradition available as part of a broader, practiced command.
The Work Today
Since 2024, he has led the kitchen as Executive Chef at Rosewood Baha Mar in Nassau, The Bahamas, a role that asks for control, range, and consistency at once. The menu language under Fabio Pineda draws from Mediterranean, modern American, Latin, and Asian cuisines, reflecting the breadth of the houses and cities that shaped his path. Years in kitchens across different regions gave his work an operational steadiness shaped by varying audiences and service demands. At Rosewood Baha Mar, that background reads as composure and flexibility, with the cuisines sitting together as part of a single kitchen vocabulary rather than isolated references.
Acclaim
Recognition here rests in range: Mediterranean, modern American, Latin, and Asian cuisines all sit inside Fabio Pineda’s practice, and that breadth carries from Johnson & Wales University through to Executive Chef leadership at Rosewood Baha Mar in Nassau, The Bahamas, in 2024.
Profile updated July 2026
FAQ
Asked of Fabio
What is Fabio Pineda's current role?
As of 2026, Fabio Pineda is Executive Chef.
Where did Fabio Pineda train or study?
Fabio Pineda trained at Johnson & Wales University.
What is Fabio Pineda known for?
Mediterranean, modern American, Latin, and Asian cuisines.
