Wolfgang Eberle was appointed Executive Chef of Al Faisaliah in June 2007. Born in Karlsruhe, Germany, Chef Wolfgang has a formidable and versatile culinary background and an exceptional repertoire of European, Asian, American and Middle Eastern cuisine.

With formal training that began at The Hilton in Basel, and Hotel Beau Rivage Palace, in Lausanne, Switzerland, Chef Eberle went on to complete 15 months of military service, cooking for high ranking army officers.  Subsequently, Chef Eberle undertook a two year position at the Westin Century Plaza Hotel, Los Angeles, United States, before venturing to Asia and the Middle East, where he held managerial  kitchen positions in the Peninsula , Manila and The Kempinski Hotel  in Beijing, as well as Executive Chef  positions at several five-star luxury properties including  The Leela Palace, Goa  and Mumbai, India, the Trans Asia Hotel, Colombo, Sri Lanka  managed by Chedi and The Dusit Thani in Dubai, UAE, prior to his move to Riyadh, Saudi Arabia.