Hotel & Catering News Middle East April 2022 Issue

NEWS Middle East A L L T H E L AT E S T F R O M T H E M I D D L E E A S T H O S P I TA L I T Y I N D U S T R Y

APRIL 2022 | HOTELNEWSME.COM

LEADERS

in Hospitality

CRUCIAL CONVERSATIONS

GOING GLOBAL

PASTRY GIANTS

A recap on the GM Leaders Conference

A conversation with AWJ Invesments CEO

Pierre Hermé and Frédéric Bau visit Dubai

HERITAGE

DESIGN

GASTRONOMY

FASHION

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IN THIS ISSUE

28 GM LEADERS CONFERENCE 2022

CRUCIAL CONVERSATIONS Discuss, Debate, Deliver

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18 LEADING LADIES MASTERING YOUR STRENGTHS and achieving your dreams one step at a time 20 CHAIN OF THE MONTH TAJ EXOTICA RESORT & SPA, THE PALM, DUBAI OPENS ITS DOORS A distinctive island oasis nestled between the Arabian Sea and the city skyline, Indian Hotels Company brings the First Taj Exotica to the Middle East

38 ONE-ON-ONE OPERATION: TAKE OVER THE WORLD Home-grown restaurants with a flair for global tastes, AWJ Investments CEO tells us how Operation: Falafel went global 42 IN THE MIX SUMMER MOCKTAILS Things are heating up this month and Drink Dry, the champions of the zero-alcohol revolution in the UAE have a new range of non-alcoholic beverages to try this summer

22 WHO’S COOKING ITALY MEETS ABU DHABI Acclaimed two-Michelin-starred Chef Antonio Guida’s opens his first restaurant outside of Italy at Emirates Palace

50 COVER FEATURE LEADERS IN HOSPITALITY AWARDS 2022 Fom luxury brands to mid-market hotels, we proudly paid tribute to one of the hardest working sectors in the world.

24 THE EXPERIENCED LA CRÈME DE LA CRÈME Dynamic Duo Pierre Hermé and Frédéric Bau grace Dubai’s pastry scene with innovation and expertise

88 POINT OF VIEW VISION AND MISSION PAINS Martin Kubler, Chief Sloth at The Gluttonous Sloth, Horeca Consulting with Attitude

Hotel&Catering NEWS Middle East EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net

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DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Odette Kahwagi design@bncpublishing.net DESIGNER Christian Harb MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net

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HCNME EDITOR’S NOTE

A Winning Mindset

I

f I tell you March was a busy month, I’d be lying. Because March was madness.

But the good kind of madness. We've been planning and preparing for the events that would come for weeks, and when the day finally came, I was completely overwhelmed. Overwhelmed by the interest and support we received, overwhelmed by the quality of award nominations and speaker confirmations we received. What I have always known was that this industry is incredibly vibrant and what I can confirm is that no other industry does it quite like the hospitality industry. Your zest for what you do makes the industry what it is, and for that we thank you. We get to be part of and contribute to such a dynamic sector, with such bold, resilient, creative, and passionate people. To all the nominations that made it onto the shortlist of the Leaders in Hospitality Awards 2022, congratulations once again. It took great effort from our team this year to deliberate because you were all so deserving. To the winners of the night, it was an honour and a privilege to celebrate your

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success. Everyone that I had the pleasure of meeting, seeing again, and interacting with all had one thing in common, a winning mindset.

Just to be in the Ballroom means you are a go-getter, striving continuously to level up and be recognised. And recognised you were!

This year we also levelled up, adding some fresh new categories to the nominations like Best Digital Transformation in hospitality and hotel with the best view! Spoiler alert, Vida Creek Harbour, Dubai hotel has the bragging rights to that big win. We were also fortunate to move forward with our GM Leaders conference this year after having to retire the last season due to the pandemic.

The conversations were rich and packed with value, and the very well established and well-known speakers and moderators were exceptional. It was an absolute delight spending the day with you and toasting to your achievements. In this issue you will get a recap of the GM Leaders Conference and meet the winners of the Leaders in Hospitality Awards 2022, you will also get to read about pastry titans Pierre Hermé and Frédéric Bau’s recent visit to Dubai, find out what the chefs at Nestle’s kitchen have prepared for us this month, and learn from Manhal Naser, CEO of AWJ Investments how to build a global F&B chain.

There is a winning mindset in the air, and we have caught it, just wait till you see what we have in store for you next! Until then please enjoy this special edition.

SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net

HCNME OPENINGS & LAUNCHES

Majid Al Futtaim launches hybrid digital food hall concept Majid Al Futtaim, the premier shopping mall, communities, retail and leisure pioneer across the Middle East, Africa and Asia has launched its first hybrid digital food hall concept at City Centre Me’aisem. Combining digital and physical dining experiences, Halla Food consists of a single cloud kitchen, multiple homegrown F&B concepts, and a 34-seater restaurant. Providing choice and convenience, Halla Food boasts seven restaurants and gives guests the option to have food delivered to their doorstep in three easy steps or collect it at the self-service pickup cubbies and dine-in. Whether you’re in the mood for authentic Italian pizza, big flavour burgers, pancakes, pizza, or snacks for the perfect night in, Halla Food is sure to satisfy your cravings with a wide array of cuisines

and delicious dishes. Diners can choose from culinary concepts such as VOX Cinemas’ Candy Bar, Top Bun, Kitchen 35, Pizza Al Taglio and Nutella as well as exciting new additions including Epic Byrd, a fried chicken restaurant, and Akl El Beyt, which specialises in Lebanese home cooking. Halla Food marks the latest F&B innovation from Majid Al Futtaim Leisure, Entertainment & Cinemas, which has been diversifying its offering

in recent years with the opening of new homegrown concepts such as Kitchen 35, its first standalone café, THEATRE Café, an all-day dining destination and collaborations such as Akira Back at THEATRE with the globally renowned, Michelin-starred chef. Halla Food is located across from Carrefour Bio in City Centre Me’aisem and guests also have the option to order from voxcinemas.com, Deliveroo, Talabat and Zomato.

New menu items made with Impossible™ Beef launches at PizzaExpress outlets

across UAE ImpossibleTM Beef Made From Plants launched PizzaExpress’ new plant-based menu. The new menu items are available for dine-in and delivery from PizzaExpress outlets across the city, including Jazz@ PizzaExpress in JLT and PizzaExpress Live in Business Bay. Those fond of Italian classics can now enjoy the same popular dishes made with delicious plant-based meat. PizzaExpress has developed housemade meatballs using Impossible™ Beef, and menu item prices range from AED 36 to AED 64. Satisfying appetites for delicious Italian food since 1965, PizzaExpress is a staple in UAE’s food and

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beverage landscape. Having diversified their consumer base, with more vibrant venues such as Jazz@PizzaExpress and PizzaExpress Live, whilst maintaining their rich flavours through the decades, PizzaExpress is now dedicated to offering more eco-conscious, plant-based options to reduce their environmental impact and help improve the planet’s current conditions. Impossible Foods’ flagship product, Impossible™ Burger, launched in the UAE earlier last year, and the company is quickly expanding its footprint.

Recently launched at Man’oushe Street, the first Arabic restaurant chain to serve the award-winning plant-based meat, Impossible Foods’ mission remains to convert traditional meat lovers to plantbased meat by accurately imitating the flavour, texture, and cooking process of animal meat.

OPENINGS & LAUNCHES

Rumour has it that Dubai’s favourite itty-bitty cupcakery is launching a Bridgerton themed afternoon tea With season 2 of everyone’s favourite scandalous show, Bridgerton, underway Sugargram introduces an afternoon tea that is inspired by Lady Whisteledown’s most discerning tastes. The first tier features an exquisite selection of light mini sandwiches including a mini salmon bagel, a roast chicken

The Prestigious 12 Chairs Caviar Bar is Now Open in Dubai Following on from its success in Doha, 12 Chairs Caviar Bar has now launched its first restaurant in the UAE, located in the iconic SLS Dubai.

The epitome of luxury, 12 Chairs Dubai will introduce the brand’s exclusive, one-of-a-kind caviar and champagne experience to the UAE. The unique dining concept will elevate the dining scene in the city and offer a new favourite destination for residents to enjoy the finest caviar and champagne. Tempting the senses with mouthfuls of exquisite tastes, textures and effervescence, 12 Chairs’ sophisticated perch will be where the very best of caviar and champagne

slider, a classic cucumber tea sandwich and a tomato and cheese toastie. The second tier features the real treasure of this tea service with six fluffy buttermilk scones baked fresh and delivered with clotted cream and fresh strawberry jam.

Saving the best for last, tier three features a selection of itty-bitty cupcake city’s ever so famous and beloved itty-bitty cupcakes. Each tea service is delivered with a “Diamond of the Season” box of 25 cupcakes in 8 assorted flavours, including March’s tea flavoured cupcake of the month

meet. Reserved for only 12 guests, this signature experience serves up a dreamy combination of tantalising tastes and attentive service, while immersing guests within a luxurious environment. The intimate setting is elegant and opulent with stunning views over the rooftops of Dubai. A striking marble bar sets the tone for the interiors, which feature gold and pink accents, creating a stylish and modern space that is perfect for this luxurious dining experience. Spencer Wadama, General Manager at SLS Dubai, comments, “We are delighted to welcome guests to the recent addition to SLS Dubai’s exclusive culinary experience.

Sourcing the very best and most coveted fish roe and the finest champagnes, 12 Chairs Caviar Bar is set to be a stand-out luxury

“Tea-lor Swift”. A choice of heavenly Vanilla Iced Latte and Hibiscus Iced Tea complement this delightful experience.

Gather all your ladies over to try out the newest delights from Sugargram which will

dining destination which will provide our guests with the utmost upscale experience.” Guests can expect the best, fresh caviar, bursting with a clean nutty flavour and a creamy finish. The iconic menu features opulent options that include bites, cones and caviar. Among the fine delicacies available on the menu, guests will revel in a

have you swooning in no time and get ready to spill some tea. The Bridgerton Afternoon Tea serves up to 3-4 people and is priced at AED 350 and is available for pre-order on Chatfood, Talabat, and Deliveroo.

variety of mouth-watering Caviar specialties. Choices of tastes range from the Baerii, boasting a soft and creamy texture with sweet, nutty, and savory notes; the Oscietra, golden brown pearls with almond and floral notes; and Kaluga Reserve, elegant and indulgent with a multiplex of umami, selected by the caviar master.

HOTELNEWSME.COM | APRIL 2022

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HCNME NEWS & APPOINTMENTS HAVE A COFFEE, PAY BY CRYPTO The city has a new one-of-its-kind factory with its retail cafe, Bake N More, where customers can pay for and enjoy their freshly baked goods with cryptocurrency without incurring any transaction fee. Bake N More will be serving freshly prepared all-day breakfast, brewed coffee, breads, baked goods, salads, and unique sandwiches. Bake N More’s factory is equipped with an advanced, cutting-edge semiautomated assembly-line production that is operational round the clock and possesses the capacity to produce high volumes of products for the café’s partners.

Talking about the thought process behind this charming new café and excited about its launch, Mohammad Al Hammadi, Owner of Bake N More said, “Our society needs the transition from eating unhealthy food filled by preservatives, artificial flavours, and emulsifiers, hence we

decided to make the food space better by sharing our fresh and healthy products with our community. We lovingly bake a wide variety of breads, pastries, all kind of slices, muffins, macaron, brownie, and more, while insisting on the finest ingredients and quality of the products. Our French award winner- executive chef, David Croiser, brings over 25 years’ experience, he believes tasty foods don’t need to be unhealthy, thus we have invested in the best ingredients and skilled human resources who are synergistically moving together to ensure that we deliver the highest quality product with the best customer service. We are delighted and privileged to welcome business partners and customers to our coffee shop and serve them with our fresh and hot out of the oven nourishments.”

The contemporary café’s opensource payment platform is handled

by Mixin Network which allows customers to pay for their purchases with Bitcoin, Ethereum, Tether and 3 other major cryptocurrencies. All

PARAMOUNT HOTEL DUBAI APPOINTS NEW F&B DIRECTOR Directing exceptional culinary experiences at Paramount Hotel Dubai, Andrew Vieira joins as the Executive Producer Food & Beverage. Holding a range of responsibilities in the hospitability sector during his more than 20-year career, Andrew is a passionate and dynamic food and beverage professional.

Starting his career as a Mixologist in London, Andrew has worked his way through the ranks to his current role of Executive Producer of Food and Beverage, and is known for being an inspiring leader, excellent strategist and having strong experience in building exciting dining concepts with a customer-centric approach.

Boasting extensive experience in the region, he has worked within

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many five-star properties including Madinat Jumeirah, The Address Dubai Marina, The Meydan Hotel and Steigenberger Hotel, Business Bay. Andrew will be overseeing and managing all operations across 8 food and beverage outlets in the Paramount Hotel Dubai. He will be focusing on further establishing the property as a premium F&B destination in the region, offering unique dining experiences catering to all kinds of guests.

Commenting on his appointment, Andrew says, “I am hugely excited about my new role as Executive Producer of Food and Beverage for the Paramount Hotel Dubai, and for having the opportunity to work in Paramount’s first cinematic hotel.”

existing payment methods like cash, cards and online payments are accepted. Mixin Network is a lightning fast, decentralised Web3 platform that brings speed and scalability to blockchain and allows blockchains to gain trillions of TPS, sub-second final confirmation, zero transaction fee, enhanced privacy, and unlimited extensibility.

NEWS & APPOINTMENTS

MARRIOTT INTERNATIONAL APPOINTS MARINA KRASNOBRIZHAYA AS GENERAL MANAGER OF THE ST. REGIS RIYADH

THE RITZ-CARLTON RAS AL KHAIMAH, AL WADI DESERT EXTENDS

Marriott International announced it has appointed Marina Krasnobrizhaya as General Manager of the anticipated St. Regis Riyadh Hotel, slated to open Summer 2022. In her new role, Krasnobrizhaya will lead the hotel’s pre-opening efforts and spearhead a new era of luxury in the Kingdom by introducing the style, innovation, and cherished traditions of St. Regis to the country.

Krasnobrizhaya is the first woman to be General Manager at Marriott International in Saudi Arabia and the country’s first woman to lead a luxury hotel.

“Marina brings with her a wealth of knowledge and experience, and we are delighted to have her join The St. Regis Riyadh,” said Ahmed Hozaien, Area Vice President – Saudi Arabia, Bahrain & Egypt, Marriott International. “Marina’s appointment adds valuable leadership to the property, and highlights Marriott International’s commitment to championing the advancement of women in executive positions.”

ITS AWARD-WINNING CULINARY TEAM WITH APPOINTMENT OF NEW DIRECTOR OF FOOD & BEVERAGE As a vanguard of the international culinary industry, Conrad O’Riordan joins the critically acclaimed F&B team of The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert as Director of Food & Beverage. Having led multiple Michelin-star winning teams across Asia and Europe, in his new role Conrad will introduce more innovative gastronomic concepts and thoughtprovoking menus to ensure the continued highest standards of guest satisfaction across the resort’s dining outlets.

Building on his extensive operational experience, Conrad will manage the array of seven lavish dining concepts at the secluded desert resort, including the rustic Farmhouse restaurant, all-day dining at Middle Eastern inspired Kaheela, Moroccan influenced eatery Moorish, and alfresco rooftop concept Moon Bar. Conrad’s focus will be on the development and implementation of strategies that exemplify the RitzCarlton brand values, such as incorporating more ethically sourced ingredients and boundary breaking cooking techniques to exceed expectations and strengthen customer loyalty.

With a proven track record as an experienced Operations Manager, in his new role Conrad will take a 360 approach to enhance each outlet’s culinary experience: he will both work with local suppliers to source the best local ingredients and empower the waiting staff to educate customers about the culinary journey of a dish. As the resort’s destination dining is hugely popular with guests, Conrad will also look to see how he can extend this offering.

3FILS REVEALS THE APPOINTMENT OF EXECUTIVE CHEF

SHUN SHIROMA Homegrown Dubai restaurant 3Fils has announced the appointment of its new Executive Chef Shun Shiroma – also known as the brand’s ‘umami warrior’, who will now be heading up the kitchen at the humble, small-in-size but big-inheart Japanese-inspired restaurant tucked away in Jumeirah Fishing Harbour.

Hailing from Okinawa island in Japan, Chef Shun brings a wealth of experience and expertise to the 3Fils kitchen. Mastering the art of traditional and unconventional sushi and ramen making throughout his 20 years of work in hospitality, Chef

Shun served, pre-opened, and led multiple restaurants around the world, including at Tsuta Tokyo, the first ramen restaurant to earn a Michelin star, before taking the lead at 3Fils.

HOTELNEWSME.COM | APRIL 2022

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HCNME LEADING LADIES

MASTERING YOUR STRENGTHS

and achieving your dreams one step at a time

S

Soumana Ammar, Hotel Manager, Raffles The Palm Dubai.

oumana Ammar was appointed the Hotel Manager of Raffles The Palm where she is responsible for overseeing and enhancing the execution of the hotel's operational procedures and delivering key strategic actions towards the overall hotel performance. In addition to her Hospitality experience, Soumana is a Leadership Strength Coach bringing in a wealth of experience to the Middle East region where she works with multiple resort and city hotel properties as an advocate of people development and coaching in the hospitality industry, facilitating transformation, and helping team members in their development journey. We caught up with this leading lady in the industry to find out how the industry has evolved for women.

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How has the industry evolved for women?

Although throughout the years, the presence of women in management and leadership roles has been underrepresented, more women have started to break the glass ceiling. There has been an increase in the contribution of women in the hospitality industry. International hospitality chains have improved their commitment to equality and to promote diversity. You can start to see more women occupying senior management roles leading departments, hotels and occupying board positions. They are role models for the new generation of leaders to follow their footsteps.

Biggest strengths being a woman in this business?

Hospitality is all about gracefulness.

Being a leader in this industry enables me to lead with both business acumen and natural leadership instincts, leaning on emotional intelligence, inclusion, and participation. I personally motivate my team members through transformation and inspiration by leaning on their strengths and aligning them with a sense of purpose to achieve the desired results. This approach leads to increasing their individual and collective talents and strengths, which automatically impacts their own engagement, the guest satisfaction, corresponding to a highperformance uplift in all areas.

What advice do you have for young women wanting to join the industry?

I would always suggest to any young

leader to always play to their strengths, which is their natural talents. Understand your capabilities and don't be hindered by the archaic equality gap you have witnessed in the history. The key to success is to fully understand how to apply your greatest talents and strengths in your everyday life.

Be courageous and don't be hesitant to try new things. Never be afraid to fail and pursue opportunities. Find the mentors who can guide you and encourage you to instill in yourself confidence, innovation, perseverance, and commitment.

Where do you see yourself in 10 years in this industry and what do you think will be your biggest barriers to get there?

Year after year, I aim to be a better version of myself. My aim is to be self-aware of my current self and grow towards that improved version.

I dream of a world where there is focus on equality only based on talent and potential. I want to live in a world where people live their lives to their extreme potential guided by their abilities and mastering their strengths. The barrier is to create this awareness across this industry and educating those in my circle of influence to lead with this approach. I would like to be involved in all platforms that help create the actions that impact this culture. It is through continuous dedication and perseverance we can be role models for others, create opportunities, and initiatives that support a healthy, inspired environment for young leaders.

MOVERS AND SHAKERS - THE MICHELIN GUIDE

THE MICHELIN GUIDE ARRIVES IN DUBAI IT’S DUBAI’S TIME TO SHINE AS THE MICHELIN GUIDE FAMILY WELCOMES A 36TH DESTINATION TO FOOD LOVERS.

H

ome to more than two hundred nationalities, Dubai has emerged from a trading port in the Arabian Gulf to become one of the world’s most diverse business and travel destinations. Thanks to this dynamism, Dubai developed a very interesting dining culture which takes influence from cuisines from around the world, including the emirate’s very own Arabic specialties.

“We are delighted to announce that Dubai will be joining the MICHELIN Guide family. Our team of inspectors is already in the field, to prepare the first selection of restaurants, which will be revealed in June,” announced Gwendal Poullennec, International Director of the MICHELIN Guides. “We will be showcasing the best of Dubai’s gastronomy, to reflect not just the sophistication that the city is famed for, but also the wide diversity of cuisines that the city’s location and history provide.”

The distinct contrasts of old and new in Dubai are not only reflected in its architectural marvels and the traditional souks but also in its authentic Emirati and Middle Eastern cuisines and international dining options fronted by worldrenowned chefs.

Issam Kazim, Chief Executive Officer of Dubai Corporation for Tourism and Commerce Marketing added: “Already one of the world’s most popular destinations, this latest accolade for Dubai is also a recognition of its emergence as a global gastronomy hub, inspired by the goal of our visionary leadership to make Dubai the world’s most sought-after destination and the best city to live and work in. With Dubai home to thousands of restaurants serving a variety of cuisines from fine dining to street food, and talented Chefs, the

MICHELIN Guide Dubai will provide a fresh perspective and new insights into the diversity, creativity, and multicultural nature of Dubai’s culinary offering. We are excited to discover the special selection for Dubai.”

The selection will be made according to the tried and tested methodology applied all over the world, by the inspectors of the MICHELIN Guide, based on its universally applied set of five criteria, including the quality of the ingredients, the mastery of cooking, the harmony of flavours, the personality of the chef through the cuisine and the consistency both over time and across the entire menu. These are applied to all the selected restaurants to help gastronomes from around the world make an informed choice from among high-quality options.

The MICHELIN Guide conveys its restaurant reviews through an extensive system of distinctions, the most revered of which are its globally renowned MICHELIN Stars.

One MICHELIN Star is awarded to restaurants for “high quality cooking that is worth a stop,” Two MICHELIN Stars for “excellent cooking that is worth a detour,” and Three MICHELIN Stars for “exceptional cuisine that is worth a special journey.”

Besides the coveted star ratings, the selection will also include the popular Bib Gourmand category, a distinction awarded to establishments that provide value-for-money three course meals.

The MICHELIN Guide is settled in 35 destinations. A destination covered by the MICHELIN Guide is a city, a region or a country which is regularly visited by our inspectors, who evaluate restaurants there, in order to build their yearly selection.

HOTELNEWSME.COM | APRIL 2022

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HCNME CHAIN OF THE MONTH

Taj Exotica Resort & Spa, The Palm, Dubai opens its doors A distinctive island oasis nestled between the Arabian Sea and the city skyline, Indian Hotels Company brings the First Taj Exotica to the Middle East.

B

oasting, 325 keys all with balconies (258 rooms and 67 suites), seven distinctive dining and bar options, JIVA, an award-winning Spa and holistic wellness destination, a Popsicle Kids Club, the palm's longest pool measuring at 70m long, a 230m pristine private beach, and a multicourt, tennis court and putting green is the Taj Exotica Resort & Spa, The Palm, Dubai, a luxury beachfront resort located in the heart of Palm Jumeirah.

The evocative interior by Hirsch Bedner Associates (HBA) was inspired by the mesmerising environment the resort is situated amidst, including the sea and vivid sunsets. Guests entering the resort’s lobby are welcomed by the striking Signature Design Diamond Flow Chandelier by Preciosa, featuring

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over 11,000 crystal pieces, a product of more than 3,000 hours of traditional expert craftsmanship, which sets the design tone of the entire resort.

Taj has always taken pride in providing memorable stays and dining experiences, and Taj Exotica Resort & Spa, The Palm, Dubai is no exception, set to bring the same excellence to the region. Guests are taken on a sensorial culinary journey across the resort’s seven dining and bar options. Each concept is unique and inspired by a mix of cultures and countries, with modern twists on traditional dishes prepared with the highest quality ingredients.

Dining and entertainment include, Varq, a contemporary Indian fine-dining restaurant, where the canvas is the plate and the highest quality ingredients are the palate, Raia, a rooftop bar

and lounge offer sophisticated comfort within a vibrant Arabesque atmosphere, The Roaring Rabbit a remarkable blend of eclectic modern interiors and classic gastropub cuisine, as well as the soon to be launched pub tradition of quiz night. Morning sunshine and international fare are the signature elements of Palm Kitchen. This striking global eatery’s breakfast offering is the centrepiece of Taj Exotica’s gastronomy and is savoured in a bright, airy setting, filled with soothing melodies from the live flute or violin entertainment. And ‘when life gives you limes, the hotel’s Lime Pool Bar makes margaritas’, all you have to do is swim up to the Lime Pool Bar, take a seat, and enjoy fresh beverages and a hand-crafted Float selection. Taj Exotica Resort & Spa, The Palm, Dubai also has a shoreline bistro called, The Coast, designed for lazy days under the sun and vibrant weekends to the rhythms of the waves, and the Emperor Lounge, an inviting indulgence with an atmosphere and menu that make relaxation an irresistible prospect.

Taj Exotica Resort & Spa, The Palm, Dubai also caters to the business traveller, guests and event planners have access to 8 meeting rooms. Each room is named after a different shades of ocean blue, from the subtle Tiffany Blue that represents the shallow waters to the depths and trenches of Indigo Blue, and everything in between. The space features cutting-edge audiovisual facilities and a dedicated events executive is available to assist you with all your event-related needs.

And when your workday is done, you can experience complete serenity and tranquillity at the hotel’s award-winning spa, JIVA. Inspired by traditional healing methods, the ethos of the carefully curated Jiva treatments is drawn from the rich and ancient Indian wellness heritage and everything it stands for.

You will find holistic wellness in the treatments that blend the age-old Indian healing techniques, the finest ingredients, meaningful rituals, and ceremonies.

Taj Exotica Resort & Spa, The Palm, Dubai invites you to soak in the breathtaking views of the Palm Jumeirah and experience all that is has to offer.

RISE

to the top Take your pastries and desserts to the next level with French cream.

WHEN TO PEAK SOFT, STIFF OR OVERWHIPPED – UNDERSTAND WHAT THE RIGHT (AND WRONG) TEXTURES FOR WHIPPED CREAM SHOULD LOOK LIKE

CHEF tips When whipping cream, always use refrigerated cream and a cold mixing bowl (chilled for 2 hours at 4°C). This increases the stability of the mixture because it partially crystallises the fat globules.

Remember to use a slow speed. Follow the appropriate whipping time for the machine you’re using and the quantity you require (the larger the mixer and the more cream used, the longer it takes to whip).

STIFF PEAKS When you turn your whisk upside down, the peaks should hold, firmly.

They should point straight up without collapsing at all (or maybe a little bit

KIT OUT YOUR KITCHEN If you’re planning on whipping small

just at the very tips). The mixture will

quantities of cream

be thick and heavy.

(about a cup), and have

Perfect for: piping/decoration

strong willpower, then

SOFT PEAKS When you turn your beater/whisk

do it by hand. Otherwise, there’s an assortment of

upside down, the peaks should just

equipment you can use

start to hold. They should be soft,

such as an electric mixer,

curl downwards and melt back into

an aerating machine

themselves after a few seconds.

or a cream whipping

Perfect for: mousse mixtures

GONE TOO FAR…

machine, if you’re serious about business. You could

If you overwhip cream, it will look

also try a siphon. This

grainy and curdled/yellowish due to

injects gas (N2O nitrous

the separation of fats and liquids. Once

oxide) into the cream,

this has happened, the only thing to do is press on and make fresh butter.

The content of this media represents the author’s point of view only and is the sole responsibility of the author.

The European Commission is not responsible for any use that may be made from the information contained herein.

which causes it to whip.

HCNME WHO’S COOKING

Two-Michelin-starred Chef Antonio Guida

Italy meets Abu Dhabi

ACCLAIMED TWO-MICHELIN-STARRED CHEF ANTONIO GUIDA’S OPENS HIS FIRST RESTAURANT OUTSIDE OF ITALY AT EMIRATES PALACE

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E

arly last month, Emirates Palace, Abu Dhabi has announced the opening of a new culinary experience, Talea, by acclaimed two-Michelinstarred Chef Antonio Guida.

The new restaurant presents guests with the opportunity to enjoy a highly curated selection of seasonal and authentic Italian menus in an elegant, yet lively setting with a vibrant open show kitchen. With deep roots in southern Italy’s Puglia region, Guida honed his talents in an array of celebrated Michelin-starred restaurants and in 2015, led Seta at Mandarin Oriental, Milan to its first Michelin star just four months after opening, with a second Michelin star shortly thereafter.

Talea’s menu draws on Guida’s distinctive culinary style to create “Cucina di Famiglia” – family-style cooking. From handmade ravioli,

ITALY MEETS ABU DHABI

authentic spaghetti alla carbonara and artisanal pizza to osso buco and vitello tonnato – the summer dish of chilled veal in tuna-caper sauce that forms an indispensable part of the Assumption Day feast in Milan, the gastronomic delights of Talea fuse traditional techniques with an innovative edge, the signature of Guida.

The restaurant’s interiors highlight magnificent two-toned columns and walls layered with beautiful art inspired by the landscapes of Italy: ports and palaces, lakes and luxe manors, cities and Roman ruins, embellished by jewelled lights and geometric floors. A chic outdoor terrace is also available for a decadent alfresco dining experience.

Chef Guida brings the culture, traditions, and of course flavours of Italy to Abu Dhabi in an all-encompassing experience that is Talea.

providing gastronomic excellence besides other interests such as design, architecture and art.

Why the UAE for your first restaurant outside Italy?

The Middle East is an extremely interesting region for me, and the UAE demonstrated a lot of attention towards Italian cuisine. With Abu Dhabi becoming a more and more enthusiastic city with a focus in

Where did the inspiration for Talea come from?

The inspiration definitely came from my roots, my origins. The simplicity of the Apulian cuisine has always been my first inspiration. My experience working in many other Italian regions also stimulated my creativ-

ity. I wanted Talea to be the new benchmark for Italian cuisine in the UAE featuring classic dishes that every Italian grew up with, dishes that were prepared by their family members and recreating those fond memories over food for guests coming to the restaurant.

What can guests expect from Talea?

They surely can expect authenticity, simplicity, tradition, and taste.

What's the best part of being part of Emirate's Palace Abu Dhabi?

Being involved in this project is already a great honour for me! And Emirates Palace is a point of reference not only for Abu Dhabi, but for Middle East and abroad.

What new F&B trends are you experimenting with?

At the moment I am working on recovering traditional Italian dishes, using them as they are or recreating them by following my style and taste.

How would you describe your style of cooking?

Precise, elegant, and harmonious.

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HCNME THE EXPERIENCED Left to right: Frédéric Bau and Pierre Hermé

IMAGES COURTESY STÉPHANE DE BOURGIES

"FRÉDÉRIC HAS ALWAYS HAD A LOT OF CREATIVITY AND HE WAS THE MOST TALENTED AND CREATIVE CHEF UP FOR THE JOB.”

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LA CRÈME DE LA CRÈME

LA CRÈME DE LA CRÈME

DYNAMIC DUO PIERRE HERMÉ AND FRÉDÉRIC BAU GRACE DUBAI’S PASTRY SCENE WITH INNOVATION AND EXPERTISE

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alrhona is on a mission to foster a collective movement that brings together all cocoa, chocolate, and gastronomy players to push boundaries, create a fair and sustainable cocoa sector - a gastronomy that does good and tastes great. Which is why it only made sense for Valrhona to have established one of its business units in the HUB of creativity, innovation and talents in Dubai, United Arab Emirates, a city that boasts a thriving community united by their will to make a difference in a world of infinite possibilities.

And what better way to demonstrate the relevance of this approach than to bring the icons of modern indulgence Pierre Hermé and Frédéric Bau for a gourmet guide.

Pierre Hermé and Frédéric Bau gathered in front the region’s finest pastry chefs, restaurateurs, sweet tooth foodies, and industry stakeholders to share the principle of pastry (r)evolution with Frédéric’s latest book “Reasoned Gourmandise and of course to taste pastries made from the book and prepared by Frédéric Bau himself and Glenn Noel from Ecole Valrhona.

We caught up with the dynamic duo to talk about their longstanding mentorship and friendship as well as the fundamentals of the healthy pastry evolution.

The pair first meet in November 1986, Frédéric told the story of how he went to work with Pierre in Paris as a young pastry chef that had just finished his apprenticeship, he was inspired by Pierre’s talent and Pierre was impressed by the new young chef too, so much so that he encouraged him to go and work with Valrhona to open the very first Valrhona Professionnelle school in France after just three years. “I spoke with the general manager at the time, and he asked me if I knew a young pastry chef that could manage this small little school. Frédéric has always had a lot of creativity and he was the most talented and creative chef up for the job,” says Pierre.

Today Valrhona is a pioneer and reference to the world of chocolate and Frédéric is the head pastry chef and creator at École Valrhona and now Creative Director at Valrhona that has already written five reference works on chocolate. Not only is this maestro of patisserie curious and passionate, a virtuoso of creativity, but he’s also an author of delicious recipes, constantly inspired by breathing new life into the world of indulgence. A lover of flavour, Frédéric Bau has held onto the enthusiasm of his childhood and kept an incredible capacity to find wonder and above all, ask the right questions. He’s a rule breaker that is cheeky but always clear, and his ability to turn small thoughts into great ideas seem to have no end. “In 2004, I had the joy of speaking at a conference alongside the incredible Pierre Gagnaire. He explained how he had decided to develop his cooking by using less butter and dreaming up other ways to create pleasure. He reminded everyone that

“while we are the merchants of our customers’ happiness, we’re also the protectors of their wellbeing. I realised that those of us who work in pastry-making also had to reconsider things and dare to make changes to recipes that had been left untouched since the 50s,” says Frédéric.

“WHILE WE ARE THE MERCHANTS OF OUR CUSTOMERS’ HAPPINESS, WE’RE ALSO THE PROTECTORS OF THEIR WELLBEING. I REALISED THAT THOSE OF US WHO WORK IN PASTRY-MAKING ALSO HAD TO RECONSIDER THINGS AND DARE TO MAKE CHANGES TO RECIPES THAT HAD BEEN LEFT UNTOUCHED SINCE THE 50S.”

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HCNME THE EXPERIENCED

“GOURMANDISE RAISONNÉE IS A SUCCESS WHEN THE PERSON DOESN’T REALISE THAT THE TREAT, THEY’RE ENJOYING IS HEALTHIER AND LOWER IN CALORIES.”

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And dare he did. In Frédéric’s latest book, Reasoned Gourmandise he does the unthinkable by making indulgence reasonable. This idea of exploring the fundamentals of healthy pastries is not about “without sugar, without butter, and without emotion” as Frédéric puts it. It’s rather about including the minimum of everything good and delicious to achieve the maximum pleasure, it’s about combining passion and reason, and emotion and nutrition to create a new kind of pastry that is both lightness and indulgence.

“This is not a diet dessert, we need to become reasonable about reducing fat and sugar, it is our responsibility,” adds Frédéric.

So, if your mouth starts to water at just the mere sight of a lemon tart or chocolate mousse you need not worry, because Frédéric has made sure that the feelings of happiness that it will produce once you

take your first bite will always be there. “My idea is to find other ways of achieving the same emotional result as with a classic recipe. Gourmandise Raisonnée is a success when the person doesn’t realise that the treat, they’re enjoying is healthier and lower in calories,” clarifies Frédéric.

And for Frédéric, there was no better way to showcase this than recreating classic recipes of modern indulgence created by his friend and mentor, Pierre Hermé. When Pierre explored the Gourmandise Raisonnée version of his famous Tarte Infiniment Vanille, he asked Frédéric to create Gourmandise Raisonnée versions of his iconic desserts. To add to the delight, these recreated recipes from the book will be available in the windows of Pierre Hermé stores in Paris “It’s the best gift I could ever dream of!” comments Frédéric.

LA CRÈME DE LA CRÈME

IMAGES COURTESY STÉPHANE DE BOURGIES

“One of the most important points for me when working on Gourmandise Raisonnée was to be able to open my mind, and do things differently than I had been doing, and to be able to work with new ingredients and techniques. I was really lucky to be able to work with amazing people at Valrhona that taught me many new things.” Frédéric also adds that he never forgets where he comes from, and that his number one objective is to create emotion, great flavours, and pleasure.

When I asked Pierre Hermé what he thought about the pastry industry in the region he said, he hasn’t been to Dubai in 10 years and when he came, he took the opportunity to look around and while he doesn’t have in depth knowledge of the industry, through discussions he has had with experts and from what he has seen there is a great tendency to achieve the “wow” effect with very instagrammable pastries.

“Dubai has grown to be a very gastronomic platform in the region, you can find beautiful restaurants here with original cuisines. When it comes to the desserts however, people feel the need to produce fireworks, and I think change is coming. When you think about desserts you should think gastronomy, pastries are not just about eating something sweet. This book is more than a toolbox, so to all chefs that have tasted the recipes from this book, welcome to the club and Goodluck,” adds Frédéric.

He also adds that Pierre Hermé changed the pastry world from a pleasure world to a gastronomic world with a lot of emotion, when Pierre speaks about cakes, he speaks of something complex, like architecture. Pierre has written more than twenty books and has taught him everything he knew without hesitation. This was the greatest lesson Frédéric learned from his mentor, the importance of sharing knowledge, transferring techniques, and keeping tradition and culture alive for generations.

“By exchanging and sharing we as chefs are winning. To evolve and protect the craft we must share what we have learned with each other,” adds Pierre Hermé.

Right to Left: Frédéric Bau and Pierre Hermé

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Panel 4 | NO PLANET B: WHAT GREEN REALLY MEANS

SPONSORED BY

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020 knocked the world off its feet, and the tourism sector fell the hardest. It was a year that emphasised uncertainty, revealed shortcomings, and widened existing gaps. In 2021, the industry fought back by investing heavily in digital transformation and being adaptive to “the new normal”. Thanks to the brainpower and agility from our authorities and the private sector in the region, the industry has benefitted from being amongst the most proactive globally. In 2022, the industry will have to start playing offense, and not just defence. Hotel & Catering News Middle East’s GM Leaders Conference 2022 held on the 23rd of March 2022 at Sofitel Dubai The Obelisk’s Ballroom saw general managers and hospitality professionals from across the region come together to Discuss, Debate, and Deliver. With Sally Mousa, International Presenter and Speaker as the Master of Ceremonies, the forum was launched with an opening message

by Seymone Moodley Editor in Chief of Hotel & Catering News Middle East, followed by an essential keynote speech delivered

by Sultan Hassan Mohammed Almteiri, Director of Business Stakeholders and Government Relations at Dubai Corporation for Tourism and Commerce Marketing. Mr. Almteiri serves as the

BEVERAGE PARTNER

key interface between Dubai’s Department of Economy and Tourism (DET) and its network of stakeholders and partners in the government and private sectors in Dubai, with a focus on ensuring continuous collaboration to foster growth across the business and tourism sectors. Mr. Almteiri began his speech by acknowledging the importance of events like the conference to further strengthening the trust and confident of the industry’s stakeholders and partners in Dubai and making this city the best destination to visit, revisit, live and work in. “Events such as these will further boost the trust and confidence of our stakeholders and partners in Dubai and reinforce our efforts to achieve the vision of His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of the UAE and Ruler of Dubai, to make Dubai the most visited and re-visited destination in the world. And above all, the best city in the world to live in and work.” He also added, “In January this year, Dubai received over 979 thousand international tourists – a growth of 116% compared to January 2021. I would like to take this moment to applaud all of you – collectively you are responsible for helping deliver these exceptional results, for ensuring standards remain high and for ensuring that Dubai delivers on its promise, as a great place to return to time and time again.”

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Sultan Hassan Mohammed Almteiri, Director of Business Stakeholders and Government Relations at Dubai Corporation for Tourism and Commerce Marketing.

Mr. Almteiri’s speech set the stage for the first panel titled, “DIGITAL TRANSFORMATION IN THE INDUSTRY,” a conversation about the biggest takeaways from the pandemic, including key digital transformation initiatives across the region and the increasing demand from consumers to shop online.

The panel was moderated by Seymone Moodley and speakers on this panel included, Kirti Anchan, General Manager of Jumeirah Emirates Towers, David Harb, General Manager of Hyatt Regency Dubai, and Galleria, Mansour Memarian, Hotel Manager at Palazzo Versace Dubai, and Glenn Nobbs General Manager of Millennium Place Barsha Heights. Each speaker was asked to define digital transformation, “For us it’s the technology and the processes that are implemented in hotels that are related to digital. Digital transformational is also intangible, its not just

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about the latest software, it’s also a culture and a mindset.

Things have not changed much for us in terms of the basics, but the focus is on how we can use digital transformation to get us where we need to be, says David. For Glenn, digital transformation is an ongoing process that will never stop, it’s just a matter of how we adopt it into our culture and keep up with it. “The digital advancements we’ve seen was really a revolution, we were able to get rid of a lot of processes that stood in our way and bring us closer to our guests,” added Mansour. When Kirti was asked how the guest’s behaviour has changed in terms of what they expect and demand from the industry today than they did pre COVID, he said, “The key is accuracy of information provided to the guests, guests want to know where they are going?, what they are getting?, are the airports closed?, what

“EVENTS SUCH AS THESE WILL FURTHER BOOST THE TRUST AND CONFIDENCE OF OUR STAKEHOLDERS AND PARTNERS IN DUBAI AND REINFORCE OUR EFFORTS TO ACHIEVE THE VISION OF HIS HIGHNESS SHEIKH MOHAMMED BIN RASHID AL MAKTOUM, VICE PRESIDENT AND PRIME MINISTER OF THE UAE AND RULER OF DUBAI, TO MAKE DUBAI THE MOST VISITED AND RE-VISITED DESTINATION IN THE WORLD. AND ABOVE ALL, THE BEST CITY IN THE WORLD TO LIVE IN AND WORK.” other inconveniences will they face when travelling or visiting, and when they arrive they want to know that the standards of hygiene are high, they want to feel safe.” The rest of the conversation focused on a digital frame of mind, the panellists covered some of the obstacles standing in the way of digital advancements in the industry and the adoption of technology and digital services within hotels. Some of the hotel digital transformation trends mentioned by the panel were: > The impact of small changes like going contactless (using technology to reduce direct contact with guests reduced risk and made guests and hotel staff feel more comfortable). > Augmented reality and virtual reality – using technology like AR and VR to bring the hotel experience to guests when they could not travel kept hotels in touch and engaged with the guests. > The use of interactive elements on websites that allows guests to experience the hotel’s offerings in a safer, memorable, and user-friendly way. > Leveraging technology to create hyper-personalised and unique experiences that gain competitive advantage and improves guest experience, such as, high-touch service and high-tech offerings, targeted and insight-driven upgrades and upsells. > Beyond the smartphone – creating mobile-centric experiences that makes use

of all emerging platforms, from basic smart tech like being able to watch Netflix on a smart TV in your hotel room to smart hotel rooms where guests can control all amenities via a mobile app or home assistant like Alexa or Google Home Assistant, including music, lighting, window shades, room service orders and more, and of course well-designed and convenient apps. > Product/service diversification: reinventing the business model; increase the use of technology in hotels; sell products/services like villas or serviced apartments that require minimum or no contact with staff.

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he second panel moderated by industry giant Naim Maadad, Chief Executive and Founder of Gates Hospitality was titled “RECRUITMENT, RETENTION, AND EFFECTIVE HOTEL MANAGEMENT.” The topics challenged how the hospitality industry addressed the crucial issue of attracting and retaining staff during unprecedented times and the rise in outsourced Back of the House services. The speakers included, Siddhartha Sattanathan, General Manager at Radisson Dubai DAMAC Hills, Giacomo Puntel, Resort Manager at Anantara World Islands, and Hakan Ozel, General Manager at ShangriLa Hotel. Naim kicks off the panel by asking the panellists, how they would describe

Panel 1 | DIGITAL TRANSFORMATION IN THE INDUSTRY Left to right: David Harb, General Manager of Hyatt Regency Dubai, and Galleria, Glenn Nobbs, General Manager of Millennium Place Barsha Heights, Mansour Memarian, Hotel Manager at Palazzo Versace Dubai, and Kirti Anchan, General Manager of Jumeirah Emirates Towers.

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Panel 2 | RECRUITMENT, RETENTION, AND EFFECTIVE HOTEL MANAGEMENT

“WE SUPPORTED OUR LINE STAFF WITH CONSISTENT SALARIES, WE LOOKED AT DIFFERENT PACKAGES THAT WOULD HELP OUR STAFF DURING THE TIME AND THAT HELPED US RETAIN OUR STAFF.” the initial reaction to the pandemic from the industry? “The UAE hasn’t seen the worst of the pandemic like the likes of Asia, Europe, and the U.S., we were very blessed to be in this country. The number one factor for me was the support of the owner of the location on the world. The strong support of our owner throughout this time was key to how we tackled recruitment. We supported our line staff with consistent salaries, we looked at different packages that would help our staff during the time and that helped us retain our staff,” said Giacomo. Naim points out that the development of the staff is key to the industry’s sustainability, which was when Hakan explained that at Shangri-La there are area development plans in place

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for all levels of staff to ensure growth and retention as well as business growth.

Before we jumped into our next session, our sponsor Jareer Oweimrin, Co-founder of Fluidmeet, spoke to the room about the changes in meeting and event spaces in the hospitality industry after the pandemic.

“We have seen meetings and events rise significantly in October 2021 due to EXPO 2020. We also see that there are more bookings and enquires this year, which is a positive trend for the industry. Social events have truly dominated the sector, they have come back with surges. And corporate events have seen an increase in technologically adaptation. Things have become more hybrid. Corporate events are coming back with a vengeance.”

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anel three, NO PLANET B: WHAT GREEN REALLY MEANS, was an honest conversation about what it really means to go green. What the hospitality and F&B sector has done to meet the need for more sustainable practices and what more must be done. Moderating this panel was Sally Mousa joined by speakers, Adib Moukheiber, General Manager of Zaya Nurai Island, Mohamed Karam, Senior Business Development Manager for the Middle East, and Africa at InSinkErator, Tamara Salha, General Manager of Crowne Plaza Dubai Marina, Ulrich Hoffmeister, General Manager for Jumeira Rotana and BurJuman Arjaan, and Luciano Fontana, General Manager at Sofitel Dubai The Obelisk. Sustainable practices in the industry have always been a priority but now it has become the key to a successful hotel. Sally asked the panellists: What does green mean to them and why is it important for the hospitality industry to lead by example when it comes to sustainability? Adib spoke about the biological waste management systems that are in place at Zaya Nurai, Both Ulrich

and Tamara spoke about small practical changes that can be made to reduce waste like serving smaller portions of food and offering small quantities of bathroom amenities, like handwash and soap to reduce wastage. “We can start by using energy efficiently, using water sparingly, recycle paper and glass and eliminate plastic,” adds Luciano.

The pandemic has been seen as a unique opportunity to re-evaluate and reset our priorities, the speakers each spoke about how the industry has re-evaluated their position on sustainability in everything they do including expansion, growth, profits, etc. The conversation also covered consumer behaviour and how guests have become more aware of the impact they have on the planet. And the session ended with a simple but impactful question, “What more needs to be done to minimise impact on the environment?”

The final panel lead by Naim Madaad was titled: CLOUD KITCHENS: A NEW MODEL OF OPERATIONS FOR HOTELS and it was a new addition to the usual agenda. A conversation with cloud kitchen concepts on how this new model of operations can

benefit the hotel industry. What are the advantages, how can hotels get started, and examples of existing cloud kitchen models?

In this panel we saw industry leaders, Peter Schatzberg, Founder and CEO of SWEETHEART KITCHEN, Mohamed Al Fayed, Chief Executive Officer and CoFounder of GrubTech, and Joe Frem, Vice President of Cloud Kitchens at talabat.

The concept of cloud kitchens was a response to the popularity of food delivery and the decline of traditional restaurants, the rise of cloud kitchens was a response to unexpected restrictions due to the pandemic. But are cloud kitchens here to stay? Mohamed began by making the connection between cloud kitchens and hotels, “we service hotels directly that have realised that their commercial kitchens are underutilised, and their food items are limited,” he added.

Peter brought up the fact that there is a lack of entrepreneurship in this sector and Joe talked about cloud kitchens in hotels as an expertise not just an offering.

The panel also touched on the pros and cons of cloud kitchens for the industry

“WE CAN START BY USING ENERGY EFFICIENTLY, USING WATER SPARINGLY, RECYCLE PAPER AND GLASS AND ELIMINATE PLASTIC.” and talked about the biggest misconceptions of cloud kitchens. Cloud kitchens are some of the most highly efficient, churning out more meals than any single restaurant kitchen. However, producing volumes of food in a cloud/virtual kitchen can impede on quality and as consumers become more health conscious about not just what they eat but how their food is being prepared, cloud kitchens have been questioned about the quality of what is being delivered, the panel responded with case studies of their own that shows just how successful this collaboration can be without compromise on quality or experience.

And after four incredibly rich conversations, that was it, we Discussed, Debated, and left the Ballroom to Deliver.

Panel 3 | CLOUD KITCHENS: A NEW MODEL OF OPERATIONS FOR HOTELS

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YOUR MONTHLY GRIND BY

NESCAFÉ® RAMADAN DELIGHTS ENJOY THESE DELICIOUS RECIPES MADE ESPECIALLY FOR THE HOLY MONTH OF RAMADAN Coconut dates latte (Hot and Iced) As we observe the holy month of Ramadan, a drink that is well suited in UAE’s tradition is a must. The sweetness of dates combined with the richness and creaminess of coconut milk topped with a shot of espresso would be the best treat after you break your fast.

You can enjoy this beverage either hot or iced. The choice is yours!.

Coconut dates latte Ingredients: > 40ml Espresso shot (NESCAFÉ® SUPERIORE Beans from NESCAFÉ® Machine) > Sweetened Coconut milk: - 100gms MAGGI® Coconut powder - 100mls NESTLÉ® Condensed Milk - 1liter Cold filtered water > 30ml Date syrup > 5ml Cinnamon syrup > Whipped Cream > Dates and Date syrup for Garnish Method: > Mix in a blender 1liter cold water, 100gms MAGGI® Coconut powder and 100mls NESTLÉ® Condensed Milk and blend until smooth and set aside (Sweetened Coconut Milk) > Put 30ml of date syrup and 5ml Cinnamon syrup into the glass

> Steam the sweetened coconut milk and pour it into the glass ensuring there is space for the espresso shot > Extract the espresso using our NESCAFÉ® SUPERIORE coffee and pour it on top of the glass > Topped with Whipped cream, drizzle with date sauce and date pieces

Iced Coconut dates latte Ingredients: > 40ml Espresso shot (NESCAFÉ® SUPERIORE Beans from NESCAFÉ® Machine) > Sweetened Coconut milk: - 100gms MAGGI® Coconut powder - 100mls NESTLÉ® Condensed Milk - 1liter Cold filtered water > 30ml Date syrup > 5ml Cinnamon syrup > Ice cubes > Cinnamon Stick

Method: > Mix in a blender 1liter cold water, 100gms Maggi Coconut powder and 100mls NESTLÉ® Condensed Milk and blend until smooth and set aside (Sweetened Coconut Milk)

> Put 30ml of date syrup and 5ml Cinnamon syrup into the serving glass > Pour the sweetened coconut milk into ¾ of the glass > Then add 3 - 4 pieces of ice cubes. > Lastly, pour the 40ml Espresso shot on top

All NESCAFÉ® coffees are responsibly grown and ethically sourced thru our NESCAFÉ® Plan.

Baklava Frappe A popular middle eastern sweet pastry turned into a beverage. Combine the sweet and buttery taste of butterscotch sauce blended with pistachio sauce to create a depth of nuttiness, along with crushed pistachio nuts to add a crunchy texture, spice turbinado for a kick and finish-off with a honey drizzle.

This is a must try desert beverage.

Ingredients: > NESCAFÉ® BRASILE Beans (from NESCAFÉ® Machine) > 20ml butterscotch sauce > 20ml NESTLÉ® SCM Pistachio > 15ml spice turbinado Syrup > 10gms Crushed Pistachio nuts > 30gms Frappe mix powder > 160ml Fresh milk > Ice cubes > Whipped Cream > Honey for drizzle Method: > In a cup, pour in the 160ml of fresh milk and top with Ice cubes till full > Pour in the ice and milk into a blender jug > Add into the blender jug, 15ml butterscotch sauce, 15ml NESTLÉ® pistachio, 15ml spice turbinado and 7 gms crushed

pistachio and blend until smooth. > Into the cup, drizzle in honey around the edge of the cup and pour in the blended mixture > Topped with Whipped cream, pistachio sauce and 3gms crushed pistachio

Ingredients: > 20gms Black Tea (Loose Leaf teas) > 1gm Cinnamon Powder > 3 pcs Cardamon > 40mls NESTLÉ® Condensed Milk > 40gms Ice cubes > 400mls Hot water

Iced Chai Latte Everywhere you go you can see this staple drink; you can never go wrong with chai latte! A freshly brewed loose-leaf tea steeped together with cinnamon and cardamon poured over a glass of ice and sweetened with Nestlé® condensed milk. The Perfect way to quench your thirst during Ramadan.

Method: > Pound the cardamon using a knife and set aside. > Mix 20gms of Black tea, 1gm Cinnamon powder and pounded cardamon inside an empty French press. > Put 400mls of hot water into the French press with the ingredients and steep for 4 mins. > Get a glass server and put 40mls of NESTLÉ® Condensed milk > Pour the brewed tea into the glass server and mix well until the NESTLÉ® condensed milk is dissolved. > Add 40gms of Ice cube into the sweetened brewed chai tea > Pour the Iced Chai Latte into the glass and serve.

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HCNME ONE-ON-ONE

Operation:

TAKE OVER THE WORLD Home-grown restaurants with a flair for global tastes, AWJ Investments CEO tells us how Operation: Falafel went global.

MANHAL NASER CEO OF AWJ INVESTMENTS

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hen you think about street food in the Middle East the first thing that comes to mind are warm, deliciously wrapped falafels accompanied with fresh veggies and a zesty flavour profile. And if you have been living in Dubai for a while, then you have stopped at Operation: Falafel to get your fix more than once. In the process of satisfying your street food craving you might have not noticed what it is that is drawing you towards one place over the other. Could it be the way the restaurant has cleverly designed itself to mimic an old street marketplace, its individual food stations that operate like traditional food carts, or the way it balances old-street flavours with Twenty-First Century trends?

It is actually a combination of all the above and more.

You see, Operation: Falafel is a Dubai-born fresh casual chain of restaurants that belongs to AWJ Investments, a fast-growing Food and Beverage Holding Group that delivers popular Middle Eastern, Mediterranean, and international flavours to the region and beyond. The group’s CEO Manhal Naser has carefully designed each of his brands including Operation: Falafel to satisfy your love for tasty food and ensure that each experience you have with a AWJ Investment chains keeps you coming back for more and more.

The Dubai based F&B Company now operates in Saudi Arabia and continues to grow its chains in Dubai with new restaurant branches and the launch of new virtual brands using its dark kitchen. After cementing his brands in the hearts and palates of the customers in this region, Manhal has also successfully opened Operation: Falafel’s first international location in New York City, breaking the mould as a proud UAE homegrown chain and taking this authentic experience to the western market. The restaurant has seen huge success within its first few months of operation in the U.S. due to the careful and competitive repositioning of the brand to suit the lifestyle and trends of the Western markets. To date, the group has twenty-six outlets in three countries and some of its much-loved brands include Awani: The taste of Levant, Catch22: Your favourite contemporary beach eatery, Smoky Beach, that offers Sun, Sand and Shisha, SushiDo: An Authentic Fusion of flavours for all things sushi, and many others.

But one thing we know for sure is that in a highly competitive F&B market like the Middle East, it is not as easy as its looks.

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We sat down with Manhal Naser, CEO of AWJ Investments to find out what it takes to build a successful F&B brand in the region and how to then recreate that brand for global appeal.

“Dubai is a hub, what makes it so different from others is the diversity that exists here. Every culture has brought its own flavour to Dubai, the taste palate is wider. To start a business in the F&B environment today is very difficult, you have to be totally distinguished and you must have lots of uniqueness. To start a brand, it requires lots of knowledge and qualities. Each brand should have its own DNA. From the spices you use, to the packing and price point, all these things should make up a very special and unique DNA. When it came to our brands, each brand tackles a certain niche in the market,” says Manhal. He also added that when he started Operation: Falafel it was just a Middle Eastern brand with big aspirations, but it soon reached a point of high demand in the region which led to regional and international expansion plans. Even the name of the brand was a strategic decision according to Manhal, “We always wanted a name that would be easily understood globally. The name sparks curiosity and this alone enabled us to penetrate faster.”

He went on to say that for many years there hasn’t been an Arabic or Middle Eastern franchise food chain that prevailed outside of the Middle East like the likes of McDonalds and Shake Shack. Operation: Falafel was created to travel to the world from the onset.

And the brand could not have been born in a better location.

Dubai attracts thousands of investors and business minded people from all over the world throughout the year, and when people came to the city and experienced Operation: Falafel, Manhal’s thriving chain succeeded in catching the eyes of interested franchisees that wanted to represent the brand in

OPERATION | TAKE OVER THE WORLD

Manhal Naser CEO of AWJ Investments

“WHEN I LOOK FOR BRANDS WITH BIG POTENTIAL I PUT MY EMOTIONS ASIDE, SOMETIMES I REALLY ENJOY CERTAIN OUTLETS AS A CONSUMER BUT THAT DOESN’T MEAN I SHOULD APPROACH THEM TO DO BUSINESS.”

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HCNME ONE-ON-ONE their markets. “We have never put out advertisements to look for franchising opportunities, instead we build brands with that objective in mind, and we wait for the right people to reach out. We are very selective with who we partner with and look for many different qualities before we entertain any conversations about franchising, money is not everything for us, brand integrity is everything. Some people have the money but do not know how to do business, and we look for longterm relationships with our partners.”

Manhal says that to succeed anywhere, you must understand the market dynamics, for instance, what are people’s eating habits in a specific market? Which are the largest ethnic groups in the market and what kinds of food do they mostly enjoy?

How often do they eat these foods? Etc. Some of the biggest differences that Manhal and his team discovered were price sensitivity and speed of service.

Customers from the Middle East have much more time to spend at restaurants, they want to enjoy not just the food but the experience of dinning out. While in the U.S. customers prefer to grab and go because they are always on the move, he also mentioned that the U.S. customer on the go has a set budget that they are willing to spend on food. “In the U.S. they want their food in one minute and their budgets are limited because they usually

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set aside money for their three meals a day, while here in the Middle East, lunch and dinner could take up to two hours longer than expected and be more than you intended to pay. In the U.S. and Europe everything is measurable, a customer walks into a outlet and knows exactly what they want and how much they are willing to spend to get it. He went on to say that sometimes even a Dollar more is not negotiable. “In the U.S. our outlets can deliver food in less than one minute, the portion is generous, and the meal is priced accordingly, whereas in the UAE the average time to receive your food is fifteen minutes and the average dwelling time is one hour, unlike in New York specifically where we are based where the average dwelling time is 15 minutes.”

Manhal also tells us about the many challenges that come with moving to the western market, he rates the ease of doing business in the U.S. from his personal experience as extremely difficult but says that no growth comes without growing pains. “It was very difficult to find skilled workers and their salary expectations were very high, two or three times above the average wage. Another challenge was securing the ingredients, some items cannot be found in the west so we had to look for suitable substitutes that would not compromise on taste. We also found the regulations and rules very testing and

finding real estate was tough. But once you’re in and you build a relationship with your customers things get better and better.”

It is not just international markets that differ, Manhal tells us that expanding into the Saudi Arabian market required a different set of standards. It is a misconception that if a restaurant succeeds in one part of the Middle East it will succeed in another. Even for a home-grown Arabic brand like Operation: Falafel. “The Saudi market is very different to Dubai, it is extremely price sensitive. They are very cautious about price because they have great exposure to good food, which makes them harder to convince. Also, the market is not made up of expats like here in Dubai. If your quality is not authentic and up to standard, they will not accept you and if your price is too high, they will not accept you. It is not a plug and play approach, the market is sensitive and competitive, and you need to meet the market the criteria. You can't underestimate the Saudi market; you must be very well prepared.”

The second thing to consider when taking your F&B chain global is how agile are you willing to be? “Some brands are rigid, they will not change, they have a ‘take me as a I am’ approach, for Operation: Falafel we are willing to alter certain aspects of our offering to suit a new market as long as our DNA remains unchanged. For example, if customers in a new market prefer smaller sandwiches, no problem we can adjust, if they are vegetarian we can provide meat alternatives, etc.” The next step is price point. “We take benchmarks, and we decide where we fit in the market,” Manhal adds. And the biggest homework to be done before you pack up you chain and head for the airport is the supply chain. “You need to make sure that the supply chain tallies with your targeted margins otherwise you will not be able to make a profit, once you do this you can consider that market a green market.”

And once you find your green market its time to look for the right partner that can execute successfully on ground.

Manhal also reiterates how important branding is. He says that to be welcomed to a new market, you must be able to speak to them in a language they understand. While you want to share your culture and traditions with the world, you

OPERATION | TAKE OVER THE WORLD

shouldn’t make it feel too foreign to the new market.

AWJ Investments is not just in the business of building global brands they also keep their ears and eyes on the ground for existing local brands that have untapped potential to expand into bigger markets.

“When I look for brands with big potential I put my emotions aside, sometimes I really enjoy certain outlets as a consumer but that doesn’t mean I should approach them to do business. But when I put my business hat on and I am looking for a chain that has potential, I look for demand.

If people love this brand and they are queuing outside I want to find out what is the hook. And then I wait, and I watch.

I look to see if they can sustain for more than a year or two, if they do, then I wait to see if they can survive with more than two units. Because the supply chain starts to really test you after the third unit. If they succeed all these tests, then they are a good business to consider, and we will approach them.” And when Manhal finds this gem, he does not waste time. “When I like something I go straight to the place and ask who can I talk to, I will then call and introduce myself but I don’t try to be smart because I myself am in the business and when people approach me and try to be smart with me I don’t appreciate it, so I start by telling them who I am and what I do and I also tell them what I love about their businesses. Some people say yes, sign me up immediately and others will say, not interested. But if we are serious, we don’t just leave it there. We do our due diligence and make them an offer based on insights we collected from research we have done on the ins and outs of the establishment. It is all about having good negotiation skills.”

Some of Manhal’s personal favourite brands are Zuma restaurants because he says it offers him everything he appreciates when it comes to fine dining, and for a quick service he enjoys In-N-Out Burger because the service and attention to detail is very high, and it is value for money and is always consistent.

During our conversation Manhal and I spoke about some weird and wonderful F&B trends we have seen lately in the market. With so much competition, some restaurants push the boundaries to stand out, sometimes it works and sometimes it does not. For Manhal Catch22, a social

contemporary eatery that serves an array of international dishes is his most unique concept. The restaurant is more than just a restaurant, it is an experience with lots of fun elements in store making it the perfect place for a casual lunch, date night, family dinner or friendly get together and it offers a dilemma of choices on the menu. “Catch22 is our crazy concept, and this is just the beginning, there is much more to come. The new phase of Catch 22 coming to Dubai and Saudi Arabia very soon will be a very futuristic dining experience. Guests will get to interact with the restaurant in a way they have never done before. In the beginning of opening Catch22 we had a lot of naysayers who thought this unique concept would fail, but thanks to God, our DNA, and flavours today we are one of the best establishments in the beach area in terms of turnover and brand love.”

In addition to Catch22’s success in Dubai, the chain has recently further expanded its footprint in Saudi Arabia opening their second branch in Al Nakheel Mall - Riyadh, the expansion came as a result of the first branch's success and the brand’s commitment to meet KSA’s growing demand for innovative international cuisine and casual dining. Situated next to the cinema, within the new extension of Al Nakheel Mall, Catch22 has its full

menu on offer including popular favourites such as the C22 Shrimps, Grandma Burger, Southern Fried Chicken Burger, Taco Salad, Sushi, Lotus French Toast and the famous Crazy Shakes. The outlet also features the new Interactive Mirror mentioned previously, allowing guests to click fun pictures and videos.

The company’s sustained growth is a testament to its ability to adapt business focuses to meet changing market demands and leverage emerging opportunities.

Specifically, the company recognised a gap in the market as the demand for delivery experienced a year-on-year growth of 62% in recent years. AWJ Investment’s acumen for identifying beneficial industry trends is perfectly demonstrated by the launch of DKitchen, an innovative dark kitchen fitted with a state-of-art contactless dispatching model, as well as six additional virtual brands. With the capacity to host 12 concepts and deliver up to 3,000 orders per day, DKitchen streamlines the delivery operations to optimise the process using ‘first in market’ global technology.

This technology supports the most safe, efficient and performance driven dark kitchen operation in the UAE market.

AWJ Investments is recognised as one of the biggest homegrown success stories in the region’s culinary sector and CEO Manhal Naser knows no bounds.

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HCNME IN THE MIX

Summer Mocktails Things are heating up this month and Drink Dry, the champions of the zero-alcohol revolution in the UAE have a new range of non-alcoholic beverages to try this summer. Everything from Chocolate in a Bottle, nonalcoholic wine, Crossip, an alternative to Italian bitters and

STRAWBERRY FIZZ

BAX BERRY MARTINI This is as simple as it is delicious and perfect for those who like a sweeter drink.

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Cocktail name

Bax Berry Martini

Method

Shake

Garnish

Fresh Berries

Glass

Martini

Ingedients

ML

Bax Botanics Sea Buckthorn

50

Dark Berry Jam

20

Lemon Juice

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aperitifs to Budweiser Green Apple, a zero-alcohol beer.

The brand caters to all who are looking to either reduce or eliminate their alcohol intake with a range of non-alcoholic hops, grapes, spirits, and cocktails. Here’s a list of great recipes to try this Ramadan.

This sweet strawberry drink offers a crisp citrus flavour with floral undertones and a full mouthfeel.

Cocktail name

Strawberry Fizz

Method

Shake

Garnish

Strawberry

Glass

Highball

Ingedients

ML

Crossip Pure

25

Honey

5

Lemon Juice

20

Strawberries

2pcs

Egg White

20ml

Top up

Soda Water

SUMMER MOCKTAILS

ORANGE COBBLER Offering a big orange hit to exaggerate the base sweet, spicy and smoky flavours is the Orange Cobbler.

WHITE SANGRIA Offering a big orange hit to exaggerate the base sweet, spicy and smoky flavours is the Orange Cobbler.

Cocktail name

Orange Cobbler

Method

Build

Garnish

Fresh Orange Slice

Glass

Old Fashion

Ingedients

ML

Crossip Dandy

25

Fresh Orange Juice

25

Sugar Syrup

10ml

Cocktail name

Orange Cobbler

Method

Build

Garnish

Fresh Orange Slice

Glass

Old Fashion

Ingedients

ML

Crossip Dandy

25

Fresh Orange Juice

25

Sugar Syrup

10ml

HCNME MAKING DELICIOUS POSSIBLE “CUSTOMERS ARE LOOKING FOR SOMETHING NEW AND DIFFERENT, SO INNOVATION IS THE KEY, AT THE SAME TIME YOU HAVE TO MAINTAIN THE TASTE AND QUALITY.” Can you give us a glimpse of your career journey so far?

I am the owner and Head Chef for Hammer Burgers (JVC). I am in this field for more than 20 years. Prior to this I was working as the Head Chef in Lads Burger Dubai.

What’s your favourite dish to eat and why?

I prefer Syrian dishes like Kibbeh and Tabboulah.

What are you cooking up today? Tell us more about the dish.

Today I am making a Vegan Burger.

As a chef, what are the top ingredients and products you’re using these days?

SWEETEARTH® Schnitzel, Mushroom Sauce and MAGGI® Chicken Stock powder.

What are some of the most recent important food trends you can tell us about?

Vegan Range for burger and pasta.

ZAHER AYOUB HEAD CHEF & OWNER

SYRIAN NATIONAL, ZAHER HAS MORE THAN 20 YEARS OF CULINARY EXPERIENCE, 12 OF WHICH ARE IN THE UAE. 44

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What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?

Customers are looking for something new and different, so innovation is the key, at the same time you have to maintain the taste and quality.

INGREDIENTS

VEGAN BURGER

VEGETABLES • 500 g Tomato • 500 g Onion • 500 g Fresh Mushroom • 500 g Lettuce • 500 g Avocado GENERAL STORE • 500 g Pasta

BREAD • 4 pcs Vegan burger bun NESTLÉ PRODUCTS • 4 pcs SWEETEARTH® Vegan Schnitzel • 1 pcs CHEF® Demi Glace

FIND OUT MORE ABOUT US HERE:

DAIRY • 1000 g Plant based butter • 1000 g Plant based cooking cream

HOTELNEWSME.COM | APRIL 2022

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HCNME MAKING DELICIOUS POSSIBLE

“I PREFER ARABIC DISHES AND MY FAVORITE DISH IS STUFFED VINE LEAVES WITH LAMB CHOPS.” Can you give us a glimpse of your career journey so far?

I am the Executive Chef for Paragon Group restaurants for more than 10 years. Before doing this I worked in the hotel and restaurant industry in India and abroad. I am grateful to the management of Paragon, especially the Managing Director, Mr. Sumesh Govind, the Corporate Chef Thomas and Regional Corporate Chef in UAE Mr. Roy Pothen for their leadership and the opportunities.

What’s your favourite dish to eat and why?

I prefer Arabic dishes and my favorite dish is stuffed vine leaves with lamb chops.

What are you cooking up today? Tell us more about the dish.

Today I am making Thaikudam Grilled Chicken using MAGGI® Coconut Milk Powder.

SHIJI. A. PAUL EXECUTIVE CHEF

INDIAN NATIONAL, SHIJI HAS MORE THAN 25 YEARS OF CULINARY EXPERIENCE.

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As a chef, what are the top ingredients and products you’re using these days?

Thai Red Chilli and MAGGI® Coconut Milk Powder.

What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?

To be consistent and service oriented. Quality is the key.

INGREDIENTS

THAIKUDAM GRILLED CHICKEN

VEGETABLE • 5 pcs Garlic • 3 pcs Thai Red Chilli • 3 pcs Grated Coconut DRY STORE • 2 sp Coconut Oil

GENERAL STORE • Salt • Chopped Coriander PROTEIN ITEMS • 7 pcs Chicken Fillet NESTLÉ PRODUCTS • 7 sp MAGGI® Coconut Milk Powder

FIND OUT MORE ABOUT US HERE:

HOTELNEWSME.COM | APRIL 2022

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come as you are.

434 rooms | co-working spaces | monkey bar | tandoor tina ernst | nomad dar bar | rooftop pool & sauna | spa | gym

#hellodubai

we are now open!

Overlooking the museum of the future, near dubai international financial centre, 25hours hotel one central boasts 434 rooms and suites in addition to flexible events and co-working spaces.

A total of four characterful restaurants and bars take guests on a culinary trip around the world from northern india to the beer gardens of bavaria: this is where urban nomads meet desert flowers, where local heroes meet the well-traveled. Alongside rental of mini cars and schindelhauer bikes the hotel will also feature the extra hour spa, rooftop pool and dubai's first mixed-gender rooftop sauna.

enjoy

25% off, book via

25hours-hotels.com

@ / # 25hourshotels

LEADERS

in Hospitality

LEADING IN HOSPITALITY MEET THE HOSPITALITY STARS THAT ROSE TO THE TOP WITH DEDICATION, HARD-WORK, AND PASSION AT THIS YEAR’S LEADERS IN HOSPITALITY AWARDS

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SPONSORED BY

T

his year’s Leaders in Hospitality Awards 2022 was a smashing success, The Ballroom at Sofitel Dubai The Obelisk was filled to capacity with some of the biggest hotel groups and hospitality organisations from all over the region.

The night began with glitz and glamour followed by excitement and complete jubilation.

The quality of nominations received this year was

BEVERAGE PARTNER

exceptional, and each winner of the night proved to be a leader in the industry.

This year we added some refreshing new categories to the list, like Best Digital Transformation in hospitality and hotel with the best view!

Thrilled to celebrate all the hard work, dedication, and resilience from the region’s best, from luxury brands to mid-market hotels, we proudly paid tribute to one of the hardest working sectors in the world.

HOTELNEWSME.COM | APRIL 2022

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HOTEL CATEGORY WINNERS

BEST INTERIOR DESIGN Armani Hotel Dubai

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rmani Hotel Dubai is located in the heart of Downtown Dubai, described as ‘The Centre of Now’, and is within walking distance of The Dubai Mall, the world’s largest shopping and entertainment destination, and some of Dubai’s most compelling tourist attractions, including The Dubai Fountain, the world’s tallest performing fountain.

Armani Hotel Dubai is the first hotel designed by legendary fashion icon, Giorgio Armani, in collaboration with leading property developer Emaar Properties PJSC.

HIGHLY COMMENDED W DUBAI THE PALM By day, W Dubai—The Palm stands apart, a tranquil sanctuary from the frenzied streets. By night, it bridges the opposing worlds, a place in between the city and the sea, drawing businesspeople, revellers and in-the-know locals who come to leave the day’s dealings behind, mixing and mingling in a vibrant escape.

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LEADERS in Hospitality

FAMILY-FRIENDLY HOTEL OF THE YEAR Rixos The Palm Dubai Hotel & Suites

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he adage "happy kids make for happy parents" is taken seriously at Rixos The Palm Dubai Hotel & Suites. This is practiced through its popular Rixy Kids Club concept, which offers a dedicated place with endless activities for fun-loving younger guests. It has elevated the beach destination to be recognised as one of the finest children-friendly resorts in the region. This vivid children's playground also has its pool, colourful slides, and tipping bucket, as well as Rixinema, 'an indoor cinema, and a first-inmarket children's amphitheatre.

HIGHLY COMMENDED SWISSOTEL AL GHURAIR, DUBAI Swissotel Living Al Ghurair offers guests superior comfort and warm hospitality through its 192 well-appointed living apartments, featuring every modern convenience and amenity needed by both long and short staying guests.

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HOTEL CATEGORY WINNERS

LEADING HOTEL F&B OUTLET Li’Brasil Address Beach Resort

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ringing enticing luxury dining concepts, Address Beach Resort offers an array of unique and exotic options that cater to every mood and occasion. Li’Brasil, the BrazilianLebanese restaurant in Address Beach Resort, presents a fun, flavourful, and vibrant atmosphere. The menu has been curated by a Brazilian chef and is a perfect juxtaposition of two unique cuisines that celebrates local and seasonal produce.

LEADERS in Hospitality

LEADING HOTEL NIGHTLIFE VENUE Billionaire Dubai Taj Hotel Burj Khalifa Blvd Dubai

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ioneering an unprecedented unique dining experience, paired with a dramatically orchestrated show, Billionaire Dubai is an electrifying masterpiece of entertainment that must be seen to be believed.

Founded in Porto Cervo, Italy in 1998 by F1 legend Flavio Briatore, Billionaire has firmly established itself in the upper echelons of the world’s elite entertainment.

HIGHLY COMMENDED FLASHBACK SPEAKEASY BAR AND LOUNGE, PARAMOUNT HOTEL DUBAI Paramount Hotel Dubai became known for their live music nights, comedy nights, poetry specials as well as the renowned Murder Mystery immersive musical show. Flashback Speakeasy is a ‘secret code’ hidden bar behind the library door, decked from ceiling to floor with 1920's flair, offering an immersive theatrical and musical experience never before seen in the region.

HOTELNEWSME.COM | APRIL 2022

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HOTEL CATEGORY WINNERS

LEADING HOTEL SPA OF THE YEAR PAUSE Spa Chateau Berger Paramount Hotel Dubai

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uniquely Hollywood experience infused with French techniques, PAUSE Spa by Château Berger offers a movie-star experience in the heart of Dubai. Exuding tranquillity and serenity, this wellness destination offer treatments in partnership with the exclusive French cosmetics brand Château Berger. Bringing a uniquely Hollywood experience infused with French techniques to the Middle East.

HIGHLY COMMENDED ARMANI/SPA, ARMANI HOTEL DUBAI The exclusive ambience of Armani SPA reflects the lifestyle and design

by Giorgio Armani. An oasis of peace and tranquillity in the heart of a bustling city, the 12,000-square-foot Armani/SPA offers unique spaces and outstanding service for a day out including personal fitness, sequential thermal bathing, or simply, private, and social relaxation areas.

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LEADERS in Hospitality LEADING NEW HOTEL Shangri-La Jeddah

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hangri-La has made its brand debut in Saudi Arabia on 22nd February 2022, the Kingdom’s inaugural Founding Day. The opening of Shangri-La Jeddah marks the dawn of a new era for Saudi Arabia as a leisure destination, welcoming discerning travellers in a location blessed by endless views of the Red Sea and set to become one of the city’s most vibrant lifestyle and dining destinations.

HIGHLY COMMENDED RADISSON RESORT RAS AL KHAIMAH, MARJAN ISLAND Opened in December 2021 the Radisson Resort Ras Al Khaimah, Marjan Island is the first Radisson Resort in the Middle East, to open with 388 rooms & suites with sea views or balconies and spectacular vistas of the picturesque Marjan Island. The resort leisure facilities include a private beach, two swimming pools, a designated kids pool, an indoor fitness centre with a fully-equipped gym, and a spa, as well as two meeting rooms and a ballroom.

HOTELNEWSME.COM | APRIL 2022

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HOTEL CATEGORY WINNERS

LOBBY OF THE YEAR Address Beach Resort Dubai

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ecorated with its signature olive trees and lavish flower displays, the lobby of Address Beach Resort is a destination in itself. The bright and airy lobby, filled with Address’ trademark scent and couture garments on display exudes luxury. Address Beachfront Resort also houses the multi-functional lobby cafe – The Lounge, welcoming guests around the clock.

HIGHLY COMMENDED JUMEIRAH EMIRATES TOWERS Dubbed as the “Lobby of Sheikh Zayed Road”, the 22-year-old hotel lobby of Jumeirah Emirates Towers serves as the district’s living room, filled with vibrance and energy that stood time and various trends. A place to see and be seen, it is the venue choice for business executives and individuals who want to make a statement.

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LEADERS in Hospitality

MID-MARKET HOTEL OF THE YEAR Radisson RED Dubai Silicon Oasis

L

ocated in Dubai Digital Park, Dubai’s first smart city project built with the latest AI and IOT technologies, Radisson RED Dubai Silicon Oasis’ spaces are packed with personality and style. Energised with fresh, seasonal food and

in comfortable rooms, suites, and apartments. Chill out at the rooftop bar and pool and choose from 10 high-tech meeting venues and a huge 600 square-meter multi-event space, perfect for throwing epic parties or getting meetings off autopilot.

HOTELNEWSME.COM | APRIL 2022

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HOTEL CATEGORY WINNERS

RESORT OF THE YEAR Atlantis The Palm Dubai

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n iconic entertainment destination comprised of two world-class resorts that bring you extraordinary experiences. Discover a world of amazement across stays, dining, entertainment, attractions and wellness.

LEADERS in Hospitality

SERVICED APARTMENTS OF THE YEAR Address Dubai Mall

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parkling in the heart of Downtown Dubai, Address Dubai Mall hotel brings the wonders of the world’s largest retail and entertainment destination to your doorstep, equipped with beautiful aesthetics and flawless functionality merged seamlessly across the hotel’s event venues.

HOTELNEWSME.COM | APRIL 2022

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HOTEL CATEGORY WINNERS

SUSTAINABLE HOTEL OF THE YEAR Rove Expo 2020 Dubai

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or Rove Hotels, sustainability continues to be a top priority. Rove Hotels’ commitment to making a positive impact in everything it does can be found within the big stuff, filtering all the way through to the tiny details. In keeping with this, all Rove Hotels are Green Key Certified, which is only awarded to around 3,000 hotels worldwide.

HIGHLY COMMENDED INK HOTEL DUBAI Sustainability plays an essential role in INK Hotel's operations with solar panels installed on the roof and staff uniforms made from recycled plastic, the entire Hotel is also laden with L'Occitane amenities featuring top-range organic soaps and bottles made of recycled plastic.

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LEADERS in Hospitality

LEADING LUXURY HOTEL Burj Al Arab Jumeirah Dubai

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t Burj Al Arab Jumeirah, anything is possible. The global luxury hospitality destination is one of the world’s most famous landmarks, known for its boundary-pushing architecture and innovative design, exceptional multicultural culinary venues, and unparalleled service. Its colleagues go beyond the expected to create truly unforgettable and personalised experiences for guests, providing memories that last a lifetime.

HIGHLY COMMENDED SLS DUBAI Located in the Downtown district, the property offers spectacular, unobstructed views of the world’s tallest building Burj Khalifa, as well as Dubai Creek. Two magnificent infinity pools are situated atop the 75-storey tower offering an incomparable 360-degree aspect of Dubai, making the pools among the highest not just in the city, but globally.

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HOTEL CATEGORY WINNERS

HOTEL WITH THE BEST VIEW Vida Creek Harbour Dubai

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erfectly positioned within the buzzing Dubai Creek Harbour development, Vida Creek Harbour offers the most stunning views of Dubai skyline. This is a New Haven that is known for its awe-inspiring sunsets with spectacular views of the city’s skyline as you relax and unwind at this exclusive spot. Along with stunning views, the hotel offers unparalleled facilities to offer the best spaces to relax, dine, work, and simply disconnect in our exclusive waterfront lifestyle hub.

HIGHLY COMMENDED SHANGRI-LA JEDDAH Situated inside the Burj Assila, a 64-storey architectural icon and Jeddah’s tallest building – a soaring 260 meters high tower – the Shangri-La Jeddah represents the rise of a luxury landmark on the Jeddah waterfront, a significant part of Jeddah’s historic background as a trading city, whilst overlooking the sails of boats on the coast.

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LEADERS in Hospitality

HOTEL GYM OF THE YEAR Sofitel Dubai The Palm

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ofitel FITNESS at Sofitel Dubai The Palm is open to both resort guests and Dubai residents, the fitness gym at Sofitel Dubai The Palm combines advanced exercise equipment with our professional trainers’ expertise. Take in views of palm trees and the Arabian Sea while working out on state-of-the-art treadmills, weight machines, stair steppers, punching bags and much more.

HOTELNEWSME.COM | APRIL 2022

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HOTEL CATEGORY WINNERS

BEST HOTEL HYGIENE PRACTICES Media One Hotel Dubai

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edia One was the first hotel within the EMEA region to attain the Safe Hotels CovidCleanTM certification, in June 2020, which covered over 150 specific touchpoints throughout the property.

The hotel continues to renew this certification with Safe Hotels to ensure ongoing best practice within our operations.

LEADERS in Hospitality

INNOVATION OF THE YEAR Radisson Hotel Group

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adisson Hotel Group is one of the world's largest and most dynamic hotel groups with 9 distinctive hotel brands and more than 1,600 hotels in operation and under development around the world leading in innovation in the region.

HOTELNEWSME.COM | APRIL 2022

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HOTEL CATEGORY WINNERS

BEST DIGITAL TRANSFORMATION Sofitel Dubai The Palm

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ofitel Dubai The Palm swiftly adapted and integrated technologies in response to the changing world. A new website where individuals can electronically buy and send prepaid gift vouchers for different experiences around the resort at attractive prices and Sofie, a virtual assistant powered by machine learning technology to provide website visitors immediate assistance with information, reservations and support.

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LEADERS in Hospitality CSR INITIATIVE TIME Oak Hotel & Suites Dubai

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ver the years, TIME Oak Hotel & Suites has been involved in a range of activities designed to give back to and support the community they operate in. Everything TIME Oak Hotel & Suites does is backed by its commitment to have a positive impact by adding value to people’s lives, through a combination of service or inkind donations, education and employee engagement activities.

HOTELNEWSME.COM | APRIL 2022

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HOTEL CATEGORY WINNERS

LEADING BEACH CLUB WHITE Beach Dubai, Atlantis, The Palm

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ocated on the sandy shores of Atlantis, The Palm, WHITE Beach is one of Dubai’s most stylish beach clubs.

Against the backdrop of the city’s leading entertainment destination resort, WHITE Beach exudes a natural simplicity infused with a dose of glamour courtesy of a glittering infinity pool, complete with floating beds and uninterrupted views of the Palm Island and the unforgettable skyline.

HIGHLY COMMENDED ZERO GRAVITY Zero Gravity as this is one of Dubai’s most outstanding and ever popular beach clubs that caters to more than 20,000 guest each month. Zero gravity offers cool and trendy vibes to its guest with modern trends in F&B. It gives enough reasons to the clientele to come back again and again. It is the must visit place in Dubai for any traveller.

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LEADERS in Hospitality

LEADING HOTEL GROUP Rixos Hotels UAE

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ixos Hotels UAE is all about making a statement through each destination. The Rixos brand was born as a luxury All-Inclusive hotel operator and has been a key figure in this segment since the early 2000s, paving way for limitless culinary options and entertainment experiences for all ages. For adults, all-inclusive amenities may include fitness and spa facilities, fine-dining at á la carte restaurants, adult-only pools with swim-up bars, 24-hour butler service, and unlimited premium beverage programs.

HIGHLY COMMENDED ROTANA HOTEL MANAGEMENT COMPANY Rotana has achieved a number of milestones as it continued its tenacious expansion over the past 12 months. The leading hospitality group has signed seven hotels already, which include its expansion in Qatar and signings in Egypt.

HOTELNEWSME.COM | APRIL 2022

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HOTEL CATEGORY WINNERS

VIP LOUNGE OF THE YEAR Club lounge Address Downtown

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he Club Lounge at Address Downtown offers exclusive access to a laid-back and sophisticated venue. The lounge features a dining area that offers international flavours, a dedicated area for children, and meeting room. From enjoying the private space to conducting business, this lounge is set to offer you an exclusive experience overlooking superb views of Dubai skyline and Burj Khalifa.

food safety plans Efficient. Compliant. Streamlined

Leveraging today’s IoT technology and Emerson’s comprehensive end-to-end services, our customers can rely on us to help their food safety plans become more efficient, compliant and streamlined in order to help grow their business.

Transmitters make it easy and cost efficient to cover an area with Bluetooth Low Energy to internet connectivity to centralize management of temperature monitoring with a fraction of the effort required by alternative technologies.

PEOPLE CATEGORY WINNERS

EXECUTIVE HOUSEKEEPER OF THE YEAR SUBHOJIT BANNERJEE ATLANTIS, THE PALM

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ubhojit Bannerjee joined Atlantis, The Palm in 2018. With over 22 years of experience in the industry and more than 13 years of head of department experience, Subhojit has embraced the role with an incomparable dedication and extremely sharp skills in terms of planning, organising and commitment to excellence.

LEADERS in Hospitality

CONCIERGE OF THE YEAR MOHAMED ABOUZEID SOFITEL DUBAI THE PALM

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ward was received by a colleague on behalf of Mohamed Abouzeid.

Mohamed joined Sofitel Dubai The Palm in October 2019 and has been a strong pillar in the Rooms Division Department since then. He is an excellent concierge with vast knowledge, and the go-to person when in doubt or you need any assistance during your stay at Sofitel Dubai The Palm. He makes sure that the guest experience is not only good but excellent in all the aspects.

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PEOPLE CATEGORY WINNERS

IT MANAGER OF THE YEAR PRASHANT DUTTA MADINAT JUMEIRAH

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ward was received

by Safiera Imogene Sait on behalf of Prashant Dutta Prashant joined Jumeirah in 2020 as Corporate Director of IT Operations handling the group’s IT-related projects and operations of its beachfront properties in Dubai.

Overseeing a workforce of over 20 managers, consultants, and technicians, he is a strong asset to the company responsible for the smooth online operations of the group.

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LEADERS in Hospitality

PROCUREMENT MANAGER OF THE YEAR ANKIT SAHAY TIME OAK HOTEL & SUITES

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nkit has a great attitude towards the challenges he faces. He is a smart and diligent team member and goes the extra mile to achieve the set objectives. His connection with his colleagues and clients combined with his discipline towards work makes him a valuable asset to the team.

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PEOPLE CATEGORY WINNERS

HOTEL CHEF OF THE YEAR STEVEN SMALLEY HILTON DUBAI JUMEIRAH

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ith over 25 years of experience, Steven Smalley has built his culinary career both locally and internationally. His prowess can be credited to time working with top gastronomic destinations such as Atlantis The Palm and Madinat Jumeriah. A sound base of theory supports Chef Steven’s extensive practical knowledge and impressive skillset, built through studying the intricacies of ‘Catering and Hospitality’, as well as ‘Food Preparation and Cooking’.

LEADERS in Hospitality

F&B MANAGER OF THE YEAR INBA RAJAN |

ZERO GRAVITY

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nba has given more than 17 years to the UAE tourism sector where he is working regularly to uplift the tourism market in the country along with venue growth. Inba is the main force behind the success of zero gravity today.

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PEOPLE CATEGORY WINNERS

HOSPITALITY MARKETEER VANINA YORDANOVA SHANGRI-LA DUBAI

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urrently the Director of Marketing & Communications for Shangri-La Hotel in Dubai, Vanina has been blazing trails through the region’s hospitality industry since 2014, racking up a long list of achievements at some of Dubai’s foremost properties. What truly sets Vanina apart as an exceptional marketeer is her ability to combine creativity and customer understanding to create unique and impactful experiences that not only drive footfall and revenue, but win customer hearts.

HIGHLY COMMENDED DI GAO, ARMANI HOTEL DUBAI Di Gao may work ‘behind the scenes’, but her commitment to driving the hotel’s marketing and communications activity provides Armani Hotel Dubai with a proactive voice to the world. A fluent Mandarin and English speaker, she is also the communications bridge between the hotel and the all-important Chinese market.

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LEADERS in Hospitality HOTEL TEAM OF THE YEAR ROVE CITY WALK

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he team behind Rove City Walk has demonstrated operational excellence in terms of efficiency, productivity, and quality.

They have a streamlined communication system that allows for exceptional customer service throughout the property. Rove City Walk opened in September 2021, meeting the target opening date, with no delays despite being a completely new property, it beat its yearly (2021) target by 100%.

HIGHLY COMMENDED PULLMAN DUBAI DOWNTOWN Pullman Dubai Downtown took over the property from the old operator and within a span of 3 weeks, flipped it around, integrated new systems, SOPs, hired key positions, implemented its branding and had it up and running after its one year of closure due to covid-19. The new hotel team came in with a vision to transform what seemed like a lost venture to a blossoming one.

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PEOPLE CATEGORY WINNERS

HOSPITALITY ENTREPRENEUR OF THE YEAR NAIM MAADAD GATES HOSPITALITY

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his industry giant needs no introduction, with over 38 years in the hospitality world across Australia, Asia, and the Middle East in various senior management roles, and launched and operated some of the world’s best hotels, resorts, spas and lifestyle food and beverage Concepts, Naim established “Gates Hospitality” a homegrown Hospitality Company representing handpicked Concepts catering for the affluent lifestylers in 2010 and continues to excel in everything he does.

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LEADERS in Hospitality HOSPITALITY HEAVYWEIGHT OF THE YEAR GIACOMO PUNTEL ANANTARA WORLD ISLANDS DUBAI RESORT

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iacomo has over 28 years of experience. Inspired by his passion for the hotel industry from his early beginnings, his style demonstrates an emphasis and focus on ensuring his team and his customer are always satisfied. Giacomo fundamentally stand outs in his ability to focus on others and not on himself.

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PEOPLE CATEGORY WINNERS

GENERAL MANAGER OF THE YEAR CAROLINE TRICHET GENERAL MANAGER, SOFITEL DUBAI DOWNTOWN

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ith 24 years and counting in the hospitality industry, Caroline Trichet is a powerhouse. Her diverse career has seen her make her mark in France, England, Spain, Thailand, Vietnam, China, and the UAE.

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Being immersed in the luxury hospitality industry has given Caroline a deep understanding of the sector’s DNA. Her roles have helped her master the art of strategically overcoming business challenges, managing crisis communication, nurturing talent, and much more.

LEADERS in Hospitality

RISING STAR OF THE INDUSTRY MOHAMAD HIJAZY CROWNE PLAZA DUBAI MARINA

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ohamad joined the Crowne Plaza Dubai Marina team as a Marketing and PR Executive in July 2021 and has since demonstrated his passion for the industry, going over and above in all aspects of his role.

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PEOPLE CATEGORY WINNERS

LIFETIME ACHIEVEMENT AWARD GEORGE FARES JUMEIRAH ZABEEL SARAY

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ith a stellar market reputation inside and outside Jumeirah Group, Fares’s long-term and rich experience is mirrored not only by his achievements on a Group level but also by being recognised as a point of reference for any technical issues that his colleagues outside the Group face. He has played a pivotal role in driving the Group’s sustainability goals throughout his career. During his time at Jumeirah, Fares has implemented several systems and innovations that have helped to improve Energy Consumption and costs.

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LEADERS in Hospitality

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HCNME POINT OF VIEW

Martin Kubler, Chief Sloth at The Gluttonous Sloth, Horeca Consulting with Attitude

PAINS Vision and Mission

BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE

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oes your company have mission and vision statements? I’d be surprised if it didn’t, but let’s face it; they probably stink. Most company mission and vision statements are horrendously bad. They’re often wordsmithed to the max in long-drawn meetings where in the end everyone is so tired that they sign up to any old rubbish. I know, because I have been in such meetings and I am sure many of you have, too!

I once worked in a hotel, long since demised, which was company-internally known by the abbreviation TLG. The management thought that they’d craft a mission statement around the widely used abbreviation and came up

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with the short and snappy, but very trite, “Teamwork Leads to Greatness”.

Admittedly, there was nothing wrong with the work climate or the team at the hotel, but the building having come into the years somewhat and suffering from a lack of maintenance often sprung a leak when it rained, so it didn’t take long for TLG to be informally known as “Tediously Leaking Gutters”. The point? If it’s trite, boring, difficult to remember, or simply not reflective of your company’s daily operational reality, your mission statement is doomed.

What gets you out of bed in the morning? Do you wake up when the sun rises? Or because you know your kids are already awake? I don’t know what got you out of bed this morning, but I do know that it probably wasn’t your company’s mission or vision statement. Assuredly, your company’s mission statement should affect everything you do - and everything your employees do, but if no one can understand or, more importantly, internalize your mission statement, you’ve got a problem.

Most business owners have been told that they need to have a mission statement, but few have been instructed on how to create one that's useful and meaningful.

I think, mission and vision statements largely fail, because: 1. They’re too generic Your vision and mission should be specific and tailored to your company otherwise they’re useless.

2. They’re too fluffy Get to the point. If your employees can't relate to your mission statement, then it won't mean much to your customers, either.

3. They’re too confusing If your mission and missions aren’t obvious from the start, you should consider going back to the drawing board, because you're not ready to put them into official statements yet.

4. They’re too boring Ask 10 strangers if your mission statement makes sense and gets them excited. If not, it probably stinks.

5. They’re over-hyped & over-marketed If you have to spend a lot of money on hyping your mission and vision statements and trying to get your employees’ buy-in, you’re probably doomed.

Good mission and vision statements speak for themselves without frilly marketing.

Perhaps you wonder if you still need mission and vision statements at all. I wondered, too, and concluded that, in

MARTIN KUBLER | VISION AND MISSIONS PAINS

many ways, they’re more important than ever. Let me explain why: Firstly, the labour market in many places is currently heavily geared towards employees with companies competing for and trying to retain the most talented employees.

Generations Y and Z are “soundbite generations” and have grown up in a visually rich environment complete with multi-channel televisions, computers, and video games. Clever and memorable mission and vision statements can give you an edge in the race for talented and engaged employees. Better yet, you could ditch the paper-based statements and go all video-based – there’s a reason LinkedIn is able to attract more new registrations from Generation Z folks than other equally established social media platforms and it’s because they have figured out that job searches, professional networking, and career

paths are increasingly video-led – especially on the back of COVID restrictions and endless Zoom meetings.

Secondly, the process of crafting these statements, if done correctly and given enough time, can be a huge learning opportunity and provides a chance to really “distil” what it is that you’re doing, how you’re doing it differently from your competitors, and why you’re doing it. Remember, if you can’t explain what you’re doing or how you’re doing it differently from others in easy to understand and compelling terms, you probably don’t know the answer yourself. Custom-

ers, consumers, and guests are looking for brands with personality and vision, which stand for something more than just “We’re offering you a warm welcome, extensive business and leisure facilities, and a selection of fine food & beverages.”

Lastly, mission and vision statements can act as a guide - a North Star if you will - for managers, employees, customers, and other stakeholders and remind them of the company’s strategic, operational, and management priorities – that’s surely never a bad thing and we can probably all do with reminders and guidance in our busy operations.

“MOST BUSINESS OWNERS HAVE BEEN TOLD THAT THEY NEED TO HAVE A MISSION STATEMENT, BUT FEW HAVE BEEN INSTRUCTED ON HOW TO CREATE ONE THAT'S USEFUL AND MEANINGFUL.”

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HCNME EXCEPTIONAL GASTRONOMY “MY VISION IS TO BUILD A DINING DESTINATION HERE AT CAESARS PALACE, WHICH CATERS TO A DISCERNING DINING COMMUNITY THAT ENJOYS GOOD FOOD.”

ASIA’S MOST NOTORIOUS CHEF

makes his big debut in Dubai GLOBALLY FAMED AS THE “DEMON CHEF“, ALVIN LEUNG OPENS HIS FIRST RESTAURANT IN THE MIDDLE EAST AT CAESARS PALACE DUBAI.

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ocated at the luxurious Caesars Palace Dubai, Demon Duck joins the resort’s exciting repertoire of world-class dining destinations.

Expect the unexpected at Demon Duck. Known for his creative culinary style, culinary mastermind Chef Alvin Leung delivers a straightforward yet playfully refined approach to the much-loved Chinese and Asian dishes with a trendy Hong Kong inspired, speak-easy style bar. Signature highlights include Alvin’s Slow Roasted Peking Duck, reimagined versions of classics like Shrimp On Toast and Black & White Dover Sole, and an inventive

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sweet twist on a Middle Eastern staple with Aromatic Pineapple Shawarma.

Designed to capture the essence of Hong Kong nightlife, the speak-easy style Bar at Demon Duck features a cocktail menu inspired by famous bars, and the electrifying buzz of the city’s many iconic streets and districts. From leisurely meanderings with Escape to Cheung Sha, bustling vibe of The Mong Kok to living it up with Party in Lan Kawi Fong, the Bar at Demon Duck sets the mood for an easy, casual evening to a sultry, late-night cap.

“Opening Demon Duck, my first restaurant in the Middle East, is a dream come true and truly special,

because of how the vision came to life,” says Chef Alvin Leung. “Launching in a new place with someone I trust was very important to me, so what started as friendly conversations during the pandemic with Anthony Costa, Regional President of Caesars Palace Dubai, evolved into an agreement and thereafter, many virtual meetings later, Demon Duck was born – with special thanks to zoom for being our constant angel in this process! For me, it’s always about the simplicity of dishes, the authenticity of flavours, and the goodness of ingredients. When these combine well with a creative, playful spin, you create magic. I believe we have something special here that Dubai will love and am excited to bring you my latest creation!”

Anthony Costa, Regional President at Caesars Palace Dubai comments, “My vision is to build a dining destination here at Caesars Palace, which caters to a discerning dining community that enjoys good food, great drinks, an excellent vibe, and friendly service. I am so delighted to have the opportunity to work with Alvin in bringing this special concept to Dubai that will energise the Asian dining scene with its playful authenticity, creative flair and refreshing simplicity. I am thrilled for Dubai to discover Demon Duck!

Featuring an outdoor garden terrace and a stylishly modern indoor dining space, Demon Duck exudes a chic, sophisticated and trendy air, accented with eccentric, quirky depictions of duck art by Hong Kong based photographer, Mark Chung on the walls to playful graffiti and Middle Eastern inspired mosaic patterns on Monica Tsang designed crockery.

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