2 days ago
Deivid Paiva has been promoted Director of Beverage & Food at W Abu Dhabi
W Abu Dhabi - Yas Island has announced the promotion of Deivid Paiva to Director of Beverage & Food, marking a fresh step in the property's evolution as a bold dining and lifestyle destination. He brings over two decades of experience in luxury hospitality, including his time at Michelin-starred restaurants and global five-star brands across Asia, Europe, and the Middle East.
In his new role, Paiva moves from leading the culinary operation to now commanding the entire table. Overseeing seven signature dining venues, in-room dining, banqueting, and beverage operations, he's dialling up the energy across every touchpoint. From concept and culture to numbers and nightlife, his focus is sharper and his scope bigger. Paiva will be responsible for concept development, team leadership, guest experience strategy, and operational execution, ensuring every aspect reflects the brand's distinctive energy and boundary-pushing approach to hospitality. With W Race Weekend spectacles, seasonal takeovers, and bold collabs in the pipeline, Paiva's next chapter will remain focused on delivering experiences that are as bold as the brand itself.
Paiva joined the hotel in 2022 and shortly thereafter assumed the role of Director of Culinary, quickly becoming one of the driving forces behind the property's F&B evolution. Over the last three years, he's led a team of over 100 professionals, rolled out new menu concepts, successfully launched two exciting new restaurant concepts from New York - Brooklyn Chop House and Pappas Taverna, and delivered the hotel's most successful Race Weekend to date. Under his leadership, venues like Garage restaurant earned serious industry cred, with the B.I.G. Brunch becoming a category-defining experience and flipping the script on the capital's brunch scene.
Before joining W Abu Dhabi - Yas Island, Paiva worked with renowned names including The Ritz-Carlton Tianjin, Shangri-La Bangkok, China World Summit Wing Beijing, and the Michelin-starred Chapter One in Dublin. He brings a hands-on approach, is detail-focused, and deeply grounded in creating dynamic dining experiences, whether that means reimagining a casual poolside setup or driving strategy for large-scale events.
