HOTEL & CATERING NEWS MIDDLE EAST MARCH 2024 ISSUE

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36 HER STORY

THE TRUE HEART OF THE HOSPITALITY INDUSTRY

22 CHAIN OF THE MONTH

THE FIRST OVERWATER VILLAS IN THE EMIRATE

Dillip Rajakarier, Group CEO, Minor International and CEO, Minor Hotels

24 SUSTAINABILITY

NO WASTE ON YOUR PLATE THIS RAMADAN

Rove Hotels will donate untouched surplus food to the UAE Food Bank and reward those who minimise food waste during Ramadan

26 IN THE MIX

THE DO'S & DON'TS FOR THE BEST SAKE SELECTION

When Ram Khadka, Head Sommelier at TakaHisa Japanese Restaurant, started his career 15 years ago in the F&B industry, he found wine to be the most intricate and challenging beverage to comprehend

30 F&B FOCUS

F&B PREDICTIONS & 0% ALCOHOL TRENDS

Overview of the current state of the food and beverage industry

34 WHO’S COOKING

THE CHEF BEHIND

Dubai's Most Exclusive Restaurants

54 LEADERS IN F&B KSA AWARDS

AN UNFORGETTABLE NIGHT IN THE KINGDOM

The prestigious Leaders in F&B Awards 2024 took place in Riyadh on March 5th, hosted at VOCO Riyadh, a city steeped in culinary tradition and boasting a thriving food culture

70 POINT OF VIEW DECENTRALISED HOTELS AND NOMADIC LUXURY

A little while ago, I had the opportunity to participate in a tourism and accommodation think tank organised by a regional government entity in KSA

72 SUSTAINABILITY

A SUSTAINABLE TEA INDUSTRY

Embracing Tradition, Elevating Taste, and Caring for the Environment

74 BILATERAL TRADE PARTNERSHIPS AMPLIFYING UAE FOOD SECURITY

Through bilateral trade partnerships

76 GM FOCUS

ONE OF THE MOST VISITED HOTELS IN THE CITY

With over 25 years of experience in the hospitality industry, Slim Zaiane's professional journey has traversed from Geneva to London and finally to Dubai, where he has held senior management positions with several luxury hotel brands

Saint Félicien

Creamy, delicate and soft since the pate can almost become runny The optimal flavour of this creamy, buttery and nutty cheese can reveal while paired with red berries and red cherry tomatoes

Livarot

The rind of Livarot has a typical barnyard aroma, but the taste of its paste is relatively mild with warm milk flavors The texture is soft and yielding and the rind is grainy This is a cheese full of character with a taste that becomes strong with maturity We adore it with sweet capsicums and a fresh baguette tartine!

What type of Cheese are you?

Bleu d'Auvergne

Intense and balanced, we love it for its aromatic taste, its aromas of wild mushrooms, cream and undergrowth Its strong taste is well balanced with fresh herbs like rosemary and pickles

Hotel&Catering NEWS Middle East

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EDITOR-IN-CHIEF

EDITOR-IN-CHIEF

Seymone L Moodley seymone@bncpublishing.net

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CEO

Wissam Younane wissam@bncpublishing.net

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DIRECTOR

DIRECTOR

Rabih Najm rabih@bncpublishing.net

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CREATIVE LEAD

DESIGNER

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Christian Harb

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MARKETING EXECUTIVE

EXECUTIVE

MARKETING EXECUTIVE

Aaron Joshua Sinamban aj@bncpublishing.net

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DIGITAL EDITORIAL SUPPORT

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In her own words

James Brown famously said, "This is a man's world." This phrase has been referenced more times than one can count, but what often gets overlooked and is the song's essence is what he said after that: "But it wouldn't be nothing, nothing without a woman or a girl."

Women are strong and hold significant power within themselves, just as they are. But when they are in the right rooms, with the right people, they can take flight to great heights, improving their lives and those around

them. We must acknowledge that the playing field is not equal for all women and that we still have work to do. But it's equally important to stop and look at how far we've come. That is what this is. We are taking a moment to appreciate women's progress and to thank the nation's leadership, governance, programs, organisations, mentors, and allies who have supported and empowered women in the industry.

"Her story" in the hospitality sector is not merely a narrative; it's a testament to women's indispensable role in

creating unforgettable experiences for guests worldwide. By showcasing women's achievements, challenges, and triumphs in hospitality, we honour their journeys and inspire future generations to embrace their potential in this field. This issue is a dedication to ALL women from every corner of the world, at every level in hospitality, featured and not. We all have a story, and our stories matter, but more than that, when we get to know each other's stories, we begin to understand each other better. To the beautiful women reading this, Happy International Women's Month.

To the extraordinary women (and men) in my life who hold space for me and sometimes hold me up, thank you. And when no one is around, I thank the women in me for never giving up. In this issue, we introduce you to just a fraction of the phenomenal women in hospitality and all they bring to the tables they contribute to and help build. We also visit the Kempinski Hotel Mall of the Emirates and chat with Slim Zaiane about the hotel's latest F&B offerings. We talk to Timothy Newton about what it takes to create some of Dubai's favourite restaurants, discuss the business of bilateral trade partnerships and how it will amplify the UAE's food security and diversity, and, of course, we introduce you to the winners of The Leaders in F&B KSA Awards 2024. Congratulations to all the winners and everyone who played a part in making our debut in Riyadh a huge success. Ramadan Kareem.

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

Seymone Leigh Moodley seymonemoodley

LE CYGNE à la CRÈME

by Romain Castet

For the pâte à choux

200g French butter

250ml water

250ml milk

5g salt

10g granulated sugar

300g T45 flour

15 fresh whole eggs

For the whipped Chantilly cream 500ml 35% fat French cream 125g granulated sugar ½ pcs vanilla pod

For the pâte à choux, combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over a medium heat. Stir until the butter has melted. Bring the mixture to a simmer. Once simmering, reduce heat to a low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle

attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.

With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but it will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. At this stage you can use it immediately or cover it and refrigerate for up to 3 days.

Preheat the oven to 200°C. Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry to puff up without drying out or burning.

Place ¾ of the pastry in a piping bag fitted with a large star nozzle and the rest in a small piping bag with a small plain nozzle. Using the small nozzle, make the swan necks with heads by piping 15 to 20 thin ‘S’ shapes onto a lined baking tray. Next, use

the large star nozzle to make the bodies by piping a rosette shape and then draw the bag towards you, so you end up with an elongated ‘body’ with a tail. Repeat until you have 15 to 20. Put the tray containing the necks with heads into the oven and bake for 10 minutes, then, keeping the pastries in the oven, reduce the heat to 180°C and continue to bake for 5-8 more minutes until golden brown. Remove the tray from the oven and leave to cool. Bring the oven temperature back to 200°C. Bake the bodies for 20 minutes then, keeping the pastries in the oven, reduce the heat to 180°C and continue to bake for 10-15 more minutes until golden brown. Remove the tray from the oven and leave to cool. Once cool, gently slice off the top of bodies with a sharp serrated knife, then cut the tops in half to make the wings. To make the Chantilly, add the cream, sugar and vanilla seeds to the bowl of a stand mixer. Whip until soft peaks form, approximately 3 to 5 minutes. Place the Chantilly in a piping bag fitted with a star nozzle and pipe into the swan ‘bodies’. Insert the wings into the cream and gently place a swan neck onto each choux body.

Images: CNIEL

KERTEN HOSPITALITY ANNOUNCES THE HOUSE

URBAN ECO RESORT RIYADH – A PIONEERING URBAN ECOCONSCIOUS DESTINATION

Kerten Hospitality, in partnership with RIKAZ and RAFAL and with the support of the Ministry of Tourism, unveiled a groundbreaking project in the heart of Riyadh: The House Urban Eco Resort. This unique resort is set to redefine urban eco-living, blending leisure, wellness, and business within a sustainable and luxurious environment.

MINOR HOTELS ANNOUNCES THE SIGNING OF ANANTARA ZANZIBAR RESORT

Minor Hotels, an international hotel owner, operator and investor with more than 540 hotels in 56 countries in Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and the Americas, announces the signing of a new Anantara resort to be developed in Zanzibar, Tanzania. Located on the northern coast of Zanzibar Island, the group will launch the 181-key Anantara Zanzibar Resort in 2027. The new-build property will feature 37 luxury suites, one presidential villa, and 73 one- and two-bedroom sea view villas with private pool. The resort will also include 38 one-bedroom apartments, 19 two-bedroom apartments, eight three-bedroom penthouse apartments, and five penthouses.

HILTON SET TO QUADRUPLE ITS PRESENCE IN SAUDI ARABIA WITH TWOTHIRDS OF ITS PORTFOLIO UNDER CONSTRUCTION; PLANS TO EXCEED 100 HOTELS ACROSS THE KINGDOM

Hilton is re-affirming its commitment to growth in Saudi Arabia during a visit led by President & CEO Chris Nassetta as the global hospitality company plans to quadruple its presence

and open more than 60 new hotels across the Kingdom in the coming years. Hilton will be introducing more of its award-winning

brands in new tourism destinations and large-scale developments, as well as major cities and regional locations across the country.

ARTE MUSEUM DUBAI OPENED ITS DOORS IN DUBAI MALL WITH AN ULTIMATE IMMERSIVE ART EXPERIENCE

ARTE MUSEUM DUBAI invites guests to immerse themselves in a space of 30,000 square feet, showcasing works inspired by nature in its breathtaking exhibition ‘ETERNAL NATURE’. This exhibition incorporates both the natural landscapes and the cultural backdrop of the city as new media artworks.

Each of the 14 zones of the exhibition immerses audiences in works of stunning beauty and powerful elements of nature. Blending the lines between reality, fantasy, and hyper-reality by using digital technology, viewers find themselves at the base of towering waterfalls and strolling beaches as they admire the aurora borealis. As their journey through the galleries progresses, audiences are surrounded by blooming camellia flowers, undulating waves, and bioluminescent animals in the jungle, as well as thundering pink clouds.

RAFFLES HOTELS & RESORTS TO DEBUT IN TROJENA, THE MOUNTAINS OF NEOM

Raffles Hotels & Resorts, a leading luxury brand of Accor, and NEOM today unveiled plans to debut a new resort in Trojena, the year-round mountain destination located in northwestern Saudi Arabia. Slated to open in 2027, Raffles Trojena will reimagine mountainside hospitality, offering guests unprecedented access to discover and explore the region’s incomparable beauty.

ACCOR ANNOUNCES RECORD-BREAKING EBITDA OF OVER €1 BILLION

Driven by resolutely solid demand in 2023, Accor was able to set new records in terms of operating and financial performances. All regions and segments enjoyed strong growth after a year in 2022 marked by the post-Covid pandemic recovery. All performance indicators were in line or exceeded Group guidance in 2023.

This solid performance and the Group’s confidence in continued business growth enabled the Group to return a total of €676 million to its shareholders during the year.

In 2023, Accor opened 291 hotels, corresponding to 41,000 rooms, i.e., net network growth

of 2.4% in the last 12 months. At end-December 2023, the Group had a hotel portfolio of 821,518 rooms (5,584 hotels) and a pipeline of 225,000 rooms (1,315 hotels).

FAIRMONT HOTELS APPOINTS NEW MULTI-PROPERTY DIRECTOR OF REVENUE

Fairmont Hotels and Resorts, renowned for its commitment to unparalleled hospitality, proudly announces the appointment of Stefanie Trombetta as the new Cluster Director of Revenue for Fairmont Dubai, Ajman, and

Fujairah. In her new strategic role, Stefanie will spearhead revenue optimization initiatives, leveraging her extensive industry expertise to guide and direct department heads towards optimal revenue opportunities.

SÉBASTIEN CARRE APPOINTED AS GROUP HEAD OF HOSPITALITY AT RED SEA GLOBAL

Red Sea Global (RSG), the developer behind the regenerative tourism destinations The Red Sea and Amaala, has announced the appointment of Sébastien Carre as Group Head of Hospitality. In this key role, Mr. Carre will lead the hospitality function for all RSG destinations and self-operated properties with the aim of elevating Saudi Arabia’s position in global tourism. Mr. Carre brings more than 30 years of experience in luxury hospitality to RSG. A graduate of VATEL Hospitality & Tourism Business School in Lyon, France, his impressive background includes notable leadership roles in North America, Europe, the Middle East, Africa, the Indian Ocean, and Pacific Islands. This experience demonstrates his ability to lead in diverse and dynamic markets.

THE FIRST

OVERWATER Villas

IN THE EMIRATE

Dillip Rajakarier, Group CEO, Minor International and CEO, Minor Hotels

Located on Mina Al Arab Island in Ras Al Khaimah, Anantara Mina Al Arab sits near the Arabian Gulf with stunning mountain views. It's surrounded by mangroves and lagoons, making it a peaceful spot. You can reach the resort about 45 minutes from Dubai International Airport or just 15 minutes from Ras Al Khaimah International Airport. The resort has 174 rooms, including special villas on the water, all built using eco-friendly materials. They recycle water, use solar panels, and even have a plant to bottle their water. We talked with Dillip Rajakarier, the CEO of Minor International and Minor Hotels, to learn more.

Inspiration

Minor Hotels signed the agreement with RAK Properties for Anantara Mina Al Arab several years ago. It's fair to say it's been one of the most anticipated resorts in the UAE and the wider region. Our luxury Anantara brand is very well established in the UAE, and we have several properties in both Dubai and Abu Dhabi. Being present in the emirate of Ras Al Khaimah was important, and the resort offered something very different to our guests. Ras Al Khaimah is known as the nature and adventure emirate, and our new Anantara immerses in the destination, being located alongside a mangrove lagoon with views over the ocean and the Hajar mountain range close by. The resort also brings a Maldivian feel with its over-water villas, which are the first in RAK and only the second such villas in the UAE – the others being in our well-established Anantara resort on the Palm Jumeirah in Dubai.

Vision

I think it's perhaps more appropriate to talk about Anantara Mina Al Arab in the context of Anantara's brand identity. At the brand's core are experiences– part of Anantara's DNA. We focus on experienceled travel, and we want our guests to be able to immerse in the destination and take home special memories. Our hotels are not cookie-cutter –

guests know where they are. Anantara Mina Al Arab fits perfectly with this. I can also touch on Minor Hotels' vision to be a leading hospitality partner, maximising stakeholder value, which also rings true with our new Anantara in RAK and working with our partners RAK Properties.

Ras Al Khaimah

Moving into Ras Al Khaimah was always a natural progression following our presence in both Abu Dhabi and Dubai. It's been clear for some time that the emirate of Ras Al Khaimah is developing and has something very attractive to offer, which is also very different from other emirates. It's the perfect fit for Anantara, which is all about experiential travel and immersing in the destination.

Opportunities

We operate 18 properties in the UAE and 25 across the wider GCC region in three countries – UAE, Oman, and Qatar. We have a strong pipeline in the region, which includes debuting in both the Kingdom of Saudi Arabia and Bahrain. The pipeline comprises properties across multiple brands – Anantara, Avani, Tivoli, and NH Collection. In addition to the pipeline properties we've announced, quite a few more are either signed or close to signing, including in another of the emirates within the UAE. Indeed, we see massive potential for growth in the Middle East region across many of our brands, and we are excited to see these new projects come to fruition over the years ahead.

Sustainable practices

Anantara Mina Al Arab prioritises sustainability through various initiatives. The resort recycles and utilises technology such as thermodynamic panels to conserve resources while offering EV charging stations for guests to reduce their carbon footprint. The resort is committed to eliminating single-use plastics, operating a water bottling plant on-site, and providing plastic-free amenities. Additionally, organic food waste and coffee pods are recycled and used for composting and spa treatments.

Future

Minor Hotels is very well established in the Middle East, both in terms of our operating portfolio of hotels and an awareness of our brands amongst travellers within the region. We plan to expand our footprint in the region, including with entry into KSA and Bahrain, plus growth in markets we already present in. We also see an opportunity to grow some of our regional restaurant brands. Our UK-based restaurant company, The Wolseley Hospitality Group, currently has ten restaurants in London, including The Wolseley, renowned for its London dining and social scene. Last year, we expanded out of the UK for the first time with Café Wolseley at Anantara Siam Bangkok in Thailand, which started as a pop-up but has proved very popular with the market and has recently been announced to remain a permanent restaurant. There are opportunities to grow some well-known restaurant brands in the Middle East. We are exploring a few options and will have some news to share soon.

NO WASTE ON YOUR PLATE THIS RAMADAN

Rove Hotels will donate untouched surplus food to the UAE Food Bank and reward those who minimise food waste during Ramadan

During this Ramadan, Rove Hotels introduces an eco-conscious Iftar initiative that embodies the true essence of the season. This initiative rewards individuals who finish their meals without wasting any food with a complimentary second Iftar meal, which can be redeemed at Rove properties across Dubai for personal enjoyment or to share with family, friends, or those in need. The aim is to

promote mindful eating and minimise the amount of leftover food typically associated with the month of Ramadan. However, the initiative goes beyond just this. To extend the blessings of Ramadan to as many people as possible, Rove Hotels will donate any untouched surplus food to the UAE Food Bank to support communities in need. Additionally, any other remaining items will be composted in accordance with Rove’s sustainability guidelines.

Where: All The Daily Restaurants at Rove Hotels across Dubai

When: Available throughout the month of Ramadan

Offer: Purchase an Iftar, leave no food waste on your plate, and receive a voucher for a complimentary second Iftar.

The Do's & Don'ts for the

Best Sake Selection

When Ram Khadka, Head Sommelier at TakaHisa Japanese Restaurant, started his career 15 years ago in the F&B industry, he found wine to be the most intricate and challenging beverage to comprehend. This sparked his curiosity, leading him to dig deeper into its complexities. Through this journey, he uncovered a world rich in nature, science, geography, history, traditions, culture, and a touch of mystery within both wine and sake. In an interview with Ram, we discover the do’s and don’ts of sake.

Best part of the job

I love greeting customers at the restaurant, offering advice, and serving tables. It really motivates me when customers say, “This is the best sake or wine I have ever had. Thank you for the recommendation." I also feel satisfied when the

same customers ask for me on their next visit. Recommending the perfect sake or wine to fit guests’ preferences and sometimes as per their psychology is the best part of my job. I also love to share my knowledge and passion and educate my colleagues and customers about wine and sake culture. Overall, the combination of learning, tasting, and sharing my experience is the best part of my job.

Favourite drink?

I am very open-minded and love a wide range of beverages. Being a sommelier, it is not easy to choose a favourite drink. However, I really fell in love with “Nihonshu” (sake). I love all styles of “Juyondai” sake, and this eventually became my favourite drink. These are ultra-premium, rare, and elegant sakes.

Left: Ishidaya Sake.

Right: Juyondai Ryugetsu Sake.

Key features of good sake

> A High Polishing Ratio (Seimai-buai), which is often shown on the back of the bottle. The more rice is milled, the higher the quality it is considered to be.

> Fine sake often offers layers of complexity and depth in flavour.

> Delicate and enticing aroma.

> Smooth and well-balanced texture with a pleasant mouthfeel.

> Good balance of flavour, acidity, and umami (savouriness).

> Clean and smooth finish.

TakaHisa's special sake collection

TakaHisa has a wide sake collection. Each type has a unique flavour profile and characteristics, allowing guests to explore different styles of sake.

TakaHisa also offers the ultra-premium sake brand called ‘Juyondai’ founded in the Edo Period 1615, with over 400 years of sake-making history in the northern Japanese Yamagata Prefecture as the Takagi Shuzo brewery. This is the most sought-after sake brand in Japan. It takes Japanese sake to another level. This sake is produced in very limited quantities and is only available at certain times of the year, even more difficult to obtain in Japan. TakaHisa also stocks other premium, rare sake brands such as ‘La Isojima Junmai Daiginjo’ and ‘Komyo Yamada Nishiki Junmai Daiginjo’ in which the rice has been polished down to 1%.

These special sakes are available only at TakaHisa, making our sake selection very special.

The do’s and don'ts of sake

Dos:

> Hold the sake cup with both hands when receiving and pouring the sake as a sign of respect.

> When receiving sake from the host, pick up your sake cup and hold it with both hands: one hand cupping it and the other supporting it.

> Pour the sake for others before pouring it for yourself.

> Only start drinking once everyone has a full cup.

> Say “Kanpai” (cheers!) when toasting with others.

> Immediately drink a small sip before setting the cup down. It’s a form of polite acknowledgment.

> Sip the sake slowly and savour its flavour rather than drinking it quickly.

> Refill each other's cups when empty.

> Experience different types of sake to discover your preferences, for example, Junmai Daiginjo, Junmai Ginjo, Junmai, Honzozo, etc.

“I love greeting customers at the restaurant, offering advice, and serving tables.”

RAM KHADKA, Head Sommelier, TakaHisa Japanese Restaurant

Don'ts:

> Don’t pour sake for yourself before serving others.

> Don’t hold a sake cup with one hand.

> Don’t drink before the toast.

> Don’t drink the sake quickly. Instead, sip it slowly to appreciate its nuances.

> Don’t mix sake with other beverages.

> Don't refuse the sake offered to you. If someone offers you sake, it's customary to accept it graciously, even if you don't plan to drink it immediately. Refusing a drink can be seen as rude in Japanese culture.

Sake does not fight with food

Sake pairing suggestions

It is often said in Japan that 'sake does not fight with food', and it is common practice for one sake to be consumed with many different dishes. Equally, a range of different sakes may be consumed in many combinations with the dishes served during a meal.

Some sake pairing suggestions based on the TakaHisa menu are:

> White Fish Sashimi with Italian Truffle: “Kokuryu, Ishidaya Junmai Daiginjo” is a dry yet fruity sake with a smooth finish. It also has some umami flavour which is perfectly paired with white fish sashimi and Italian Truffle.

> Traditionally, small sake cups (Ochoko) are used to drink sake; however, you can also use wine glasses to drink sake.

Sake for beginners

For beginners, I would recommend starting with a sake that is easy to drink, approachable, and representative of the style. Start with the following styled sakes - Junmai Daiginjo, Daiginjo, Junmai Ginjo, Ginjo, Honjozo.

> Nigiri Sushi Platter 12 pieces: “La Isojiman, Junmai Daiginjo” is a medium-bodied, dry sake with tropical fruit flavours. It’s fine taste goes perfectly with the 12 pieces of assorted Nigiri platter.

> Awabi Kimo Sauce: “Juyondai Soko, Daiginjo” rich yet velvety textured Sake perfectly balances our steamed abalone with Chef’s Special Sauce.

> Kobe Beef Carpaccio: “Juyondai, Shichitare, Junmai Daiginjo” has a clear and refined taste that perfectly marries with our thinly sliced A5 Kobe beef served with caviar and chopped wasabi on the side. It pairs perfectly.

> Kobe Beef Katsu Sando: “Juyondai Ryugetsu, Junmai Daiginjo” is a limited-edition sake that has a smooth texture with a lingering aroma that perfectly matches the juicy Kobe Beef Katsu Sando.

Mid

Left: Kobe Beef Shabu Shabu.

Bottom: Awabi Kimo Sauce (Abalone).

Top: A5 Kobe Beef.

Bottom Right: Whiskey

0% ALCOHOL TRENDS & F&B PREDICTIONS

BY HALIL ASAR, GROUP DIRECTOR OF OPERATIONS AT KATA - AMAI GOURMET RESTAURANTS

The 2024 F&B Landscape:

> Overview of the current state of the food and beverage industry.

The dynamic F&B landscape in the UAE is flourishing, featuring many innovative concepts, unique ideas, and renowned chefs and brands establishing their presence in the region. A wealth of offerings ensures that the rapidly growing population will find ample excitement for the foreseeable future.

> Key trends shaping the F&B landscape in 2024.

I am confident in observing a sustained trend of alcohol-free mixol-

ogy, integrating sustainable practices across operations, and evolving F&B concepts towards delivering a premium experience at a more approachable price point. This shift has catalysed the emergence of a new generation of entrepreneurs who create unique concepts.

Consumer Preferences:

> Analysing the evolving preferences of consumers in the F&B sector.

Homegrown concepts hold a prominent position as the preferred choice.

The popularity of smaller restaurants can be attributed to authenticity, community connection, unique offerings and personalised service. These estab-

lishments often provide a more intimate and meaningful dining experience that resonates with consumers seeking a connection to their local community. Homegrown restaurants usually have a distinct identity, offering unique and specialised menus that showcase attractive culinary styles. This differentiation can attract diners looking for something beyond mainstream or chain establishments.

Overall, the trend toward a healthy lifestyle and increased awareness of environmental sustainability has significantly influenced the restaurant industry. Consumers are becoming more conscious of their food choices, seeking options that support their wellbeing and align with their environmental values.

Restaurants are increasingly offering healthier menu options, incorporating fresh and responsibly sourced ingredients, working with reputable suppliers, and using eco-friendly packaging.

Just like in previous years, in 2024, we can highlight the importance of food's visual appeal in influencing perceptions of taste and enjoyment.

A visually appealing presentation creates a positive first impression for diners. It sets the tone for the meal and builds anticipation for a delightful culinary experience. The presentation allows chefs to showcase their creativity and culinary skills. Artfully arranged plates demonstrate a chef's ability to combine flavours, textures, and ingredients aesthetically pleasingly.

> Understanding how consumer expectations are influencing industry trends. Our guests are increasingly well-informed due to the growing accessibility of knowledge through social media within the industry. As a result, their preferences have become more discerning and challenging to satisfy. Our goal is to surprise and delight our guests consistently.

Our guests seek a combination of healthy dining and a memorable experience. Therefore, any F&B concept that is both innovative and enticing, bringing a burst of flavour to the table, has proven successful in filling our seats.

> How KATA differentiates itself with customisation and a deep understanding of customer preference.

At KATA, our primary goal is to cater to our guests' diverse needs, dietary restrictions, and preferences. Successful customization lies in our ability to anticipate the unique needs of each guest, and this is where our exceptional service plays a crucial role. The time dedicated to both pre and post-guest visits is substantial, and we are confident that through effective practices in these aspects, we can consistently welcome and satisfy our guests.

Health and Wellness Trends:

> Examining the increasing focus on healthconscious choices in F&B. Naturally, we're all mindful of our calorie intake, whether it's through food, alcoholic beverages, or the daily quantities we consume. In the F&B industry, significant strides have been made to support healthconscious dining. Consider the inclusion of calorie notifications on menus and the crafting of well-balanced meals. Many

cooking methods have been adapted to promote healthier eating, using fewer fats and oils or substituting them with healthier alternatives. The robust supply chain in the UAE facilitates this progress, providing access to highly nutritious products. As a result, we are cultivating a healthier eating pattern by being mindful of how much we eat and paying attention to what we consume. It is also exciting to witness chefs introducing new flavours and ingredients, leading to innovative recipes that inspire us to try them at home. I anticipate continued growth in this trend, envisioning more menus featuring special 'healthy sections' highlighted for the future.

Numerous hotels and resorts now provide wellness programs. It raises the question: “Could a wellness-focused dining menu find its place soon?”

Rise of 0% Alcohol Trends:

> Exploring the growing demand for nonalcoholic beverages.

I am very excited about the current venture of running a company with several nonlicensed venues. We recognise the tremendous opportunities to delight our guests with innovative non-alcoholic creations, introduce exceptional new products, and elevate the craft in every glass. Our commitment is to ensure that non-alcoholic drinkers are included in the experience.

> Factors contributing to the surge in popularity of 0% alcohol options.

I observe a rising demand for non-alcoholic beverages driven by health and safety considerations. Moreover, guests are eager for novel experiences and unique flavour combinations. Credit is due to the outstanding brands championing and fueling this

HALIL ASAR, Group Director of Operations at KATA - Amai Gourmet Restaurants

movement; Lyre's, Drink Dry Store, Peroni, and Asahi, to name a few, are providing our mixologists in the region with exceptional products and tools.

Innovation in Non-Alcoholic Offerings:

> The craft behind creative and innovative non-alcoholic beverage options at KATA.

We take pride in the exceptional talent and creativity within our team. Countless hours are dedicated to experimenting with and combining flavours, creating true culinary art. With an impressive array of 0% beverage products at our disposal and unique glassware, our team transforms ideas into visual and flavorful masterpieces. Utilizing a digital menu enhances our guests' experience, allowing them to visualise our offerings and engage interactively easily. The extensive effort invested in crafting each drink pays off, as we consistently receive commendations for the visual appeal and exquisite taste.

> Describing the creative and sophisticated nature of KATA's nonalcoholic drink menu.

Do you wonder about the source of our creativity? It comes from everywhere and everyone. As avid travellers and dining enthusiasts, we immerse ourselves in diverse culinary experiences. We eagerly read numerous articles and stay connected with trending mixology content on social media. Constantly marking our own experiences catalyzes our creative spark.

Most notably, our guests inspire us. The creation of our signature 'Pure Surprise' is a testament to these moments of engagement. We inquire about our guests' flavour preferences and moods, tailoring

a bespoke drink within minutes to ensure a personalized and memorable experience.

Challenges and Opportunities:

> Addressing challenges faced by KATA in embracing industry trends.

As a relatively new venture, maintaining visibility in the media is paramount for our success. Our location plays a pivotal role in determining the outcome of our activations. While we stay abreast of industry trends, we aim to engage with guests distinctively, seeking early adopters for our offerings and potentially setting new trends. Thus, our challenge lies more in conveying our identity and ethos than merely highlighting our age or what we do.

> Identifying opportunities for KATA's growth and continued success.

Embracing growth is the right path for us as a collective and brand. Our success is rooted in the unwavering commitment to consistency and delivering quality to every table. We adhere to the principles of the KAIZEN method, ensuring continuous evolution and learning from each day's experiences. We aspire to expand our reach and cater to more regional guests. We're actively working on expansion plans while fostering talent in enchanting environments. Stay tuned for exciting developments!

Predictions for the Future:

> Sharing insights on the potential trajectory of F&B trends beyond 2024.

In summary, I anticipate a surge in popularity for homegrown brands, favouring smaller and cosier venues with an emphasis on personalized service. Our regional venues are becoming increasingly Instagram-worthy, and we are committed to serving meals in unique destinations – whether in the air, on land, or even at sea. I hope the experience continues to strike a harmonious balance between authentic taste and the surrounding environment. As technology continues to grow and dominate, I am eager to witness the intriguing developments that will be presented soon.

> Predictions for the next wave of changes and developments in the industry.

I foresee the evolution of distinctive and immersive dining encounters, embracing themed pop-up restaurants, vibrant food festivals, and captivating culinary events. Integrating multisensory elements will be pivotal in elevating the overall dining experience. This transformative journey will also witness an upsurge in collaborative ventures between F&B establishments and diverse industries, spanning fashion, art, and technology.

Technology's continuous melding of innovation is expected to enhance customer experiences. This will encompass the seamless adoption of digital menus, streamlined online ordering systems, and efficient contactless payment methods. Moreover, the strategic application of data analytics will play a pivotal role in crafting personalized customer engagements and implementing targeted marketing strategies.

The Ultimate Heroes The Orfali Brothers

The first thing that you ate in your life that you remember?

Feel Inspired by the three brothers behind the hugely successful and award winning Orfali Bros Bistro. Originally from Aleppo in Syria, these chefs have created a restaurant experience where the menu is influenced by their roots and life experiences. Being familiar with European Cream, Chef Mohamad Orfali says: ”It’s all in the details and quality ingredients. In our kitchen we give French cream the time and attention it needs to give us the flavours we’re looking for.”

For us, we believe food evokes emotions through the experience of the senses and this is how you create memories by reviving one of these senses. So we relate a dish to an occasion or event, there’s always the opportunity to create memories with food.

What is your signature creamy dish?

Our Frasier is one of our signature dishes, dear to our hearts as it is a reflection of our childhood. Using French cream, we created a recipe for everyone to enjoy, taking this nostalgic dessert to the next level.

A chef who inspires you a lot?

There’s so many, there’s never been just one person. Top of the list would be our mother, second our grandmother and there’s also chefs like Rene Redzepi from Noma.

Your favorite movie?

We have to pick two. One is The Wolf of Wall Street. And the second is The Menu.

Do you have a favorite fashion accessory?

Mohamad: My glasses!

One thing you will always carry on your travels?

Books.

The best ingredient that matches well with cream?

Chocolate. And vanilla beans.

DUBAI'S MOST EXCLUSIVE RESTAURANTS THE CHEF BEHIND

Chef Tim Newton's culinary journey has blossomed into an extraordinary career, marked by collaborations with industry giants like Francesco Mazzei, Matt Moran, and Ed Wilson. His adventures in gastronomy have whisked him across the globe, from the culinary capitals of Paris and London to the sunny shores of California and Australia.

Today, as the Executive Chef of the Demind Group, Chef Tim orchestrates culinary magic at renowned establishments such as Bagatelle, OPA, La Niña, and Myrra. He effortlessly navigates between culinary styles with finesse and creativity, delighting patrons with reimagined French classics, authentic Greek delicacies, opulent Iberian Latino dishes, and tantalising blends of Greek and Spanish flavours.

TIM NEWTON, Executive Chef and Partner of Demind Group

Chef Tim's unwavering dedication to culinary excellence has not only set a new benchmark in the gastronomic world but also inspires diners and aspiring chefs alike. His innovative spirit and versatile approach continue to redefine the art of dining, leaving an indelible mark on the culinary landscape. We recently had the opportunity to sit down with Chef Tim, the culinary mastermind behind Dubai's most exclusive dining establishments.

What initially sparked your passion for cooking?

I grew up in a small town with little to do. With my mother occupied by work and studies, I naturally assumed the role of cook. This early responsibility laid the foundation for my culinary journey and ultimately led me to pursue a career as a chef.

Tell us about the inspiration behind your concepts. Originality is the central theme of all our concepts. We are inspired by the desire to reimagine traditional dishes with a distinctive twist.

What are your menu creation strategies?

We try to stay ahead of gastronomic trends while crafting menus that evoke nostalgia and create memorable experiences.

How do you stay ahead of trends while maintaining the authenticity of your dishes?

It's difficult in this TikTok culture, but we just power on and put taste first. We're committed to prioritising flavour and authenticity over fleeting popularity, ensuring the integrity of our dishes.

How do you ensure that your guests' dining experience is memorable?

Ensuring a memorable dining experience extends beyond the culinary offerings to encompass every aspect of our service, from the warm reception at the door to the attentive valet service. Our team is dedicated to continuous improvement in every facet of the dining experience.

How do you incorporate sustainable practices into your restaurants' operations?

It's important to know where your food comes from. We source sustainable and ethically produced ingredients, challenging our suppliers to meet these standards to ensure our food's integrity.

What has changed about guest behaviour that impacts your job as a chef?

The evolving demands of our guests indeed present new challenges, but they also drive us to excel. At the end of the day, the customer pays our bills, so we strive to exceed their expectations in every aspect of their dining experience.

What do you believe sets your restaurants apart and keeps guests coming back?

We constantly evolve and innovate, taking guest feedback and improving wherever possible.

What emerging culinary trends can we expect to see in Dubai in the coming years?

I think Korean (cuisine) will pop back up, and steakhouses will make a splash, too.

What's next?

No idea, but I know it will be cool.

What advice would you give those aspiring to pursue a culinary arts career?

Just be true to yourself and loyal to your restaurant. Too many chefs jump around and don't get the proper training. Also, don't be unlikable.

HER STORY

THE TRUE HEART OF THE HOSPITALITY INDUSTRY

BY SEYMONE L. MOODLEY

Google defines hospitality as the act of warmly welcoming guests and visitors. But we don't have to go far or dig deep to agree that women have always been at the core of hospitality, from our earliest memories to the present day. Whether it's a grandmother, mother, daughter, sister, or aunt, women have consistently provided comfort, smiles, nourishment, and a sense of home.

In the grandeur of luxurious hotels and the busy kitchens of renowned restaurants, women naturally orchestrate the symphony of hospitality, infusing every encounter with grace, passion, and genuine care. They occupy leadership roles like CEOs, visionary chefs, operational managers, experiential artisans, waitstaff, housekeeping, IT, engineering, and more.

These women, featured here and countless others like them, touch the industry with their innovation and resilience, which unlocks the true heart of hospitality. Their unwavering dedication and unique contributions enrich the sector with intelligence, beauty, acumen, grace, and a feminine touch. While acknowledging that there's still progress to be made, let Her Story inspire us as we continue on this journey.

This International Women's Month, we spotlight the remarkable women who epitomise excellence in every department and at every level in the hospitality sector.

EMMA BANKS

Vice President F&B Strategy and Development Hilton EMEA

Emma Banks is the driving force behind Hilton's Food and Beverage (F&B) strategy and development in Europe, the Middle East, and Africa, spanning across seventy diverse countries. Transitioning seamlessly from independent ventures to leading roles in global hospitality, Emma joined Hilton in 2019 with a singular goal: to

PANCHALI MAHENDRA President, Atelier House Hospitality

position the company as the unrivalled leader in F&B. Her impact has been swift and significant, marked by the infusion of top-tier F&B talent and the establishment of a strategic commercial platform, all while actively engaging in Hilton's broader environmental, social, and governance (ESG) initiatives.

Panchali Mahendra boasts an extensive hospitality background, having graduated from prestigious institutions such as IHM Aurangabad, The Oberoi Center of Learning & Development, and the University of Huddersfield, UK, where she earned a gold medal in Hospitality. With nearly two decades of immersion in the F&B industry, Mahendra's expertise spans concept development, feasibility assessment, food and beverage services, business planning, operations management, and turnkey solutions. Her astute leadership has propelled the success of over 60 restaurants worldwide.

Founder, Nara

Stephanie Reichenbach, a renowned entrepreneur, is the visionary behind several successful ventures including Nara Desert Escape, Nara Desert Oasis, Nara in the City, Sonara Camp, Sonara Camp Al Wadi, The Nest by Sonara, Nara Nomad Secret City Tours, Nara on the Sea, and Hike of Happiness. In 2018, she embarked on her entrepreneurial path by founding Nara Desert Escape, starting with nothing but a lounge and a table amidst the desert. Her vision was to curate a bespoke, eco-friendly, and sustainable a la carte desert camp experience. With rapid success, Nara Desert Escape evolved into Dubai's most distinctive desert retreat.

STEPHANIE REICHENBACH

MARLOES KNIPPENBERG CEO, Kerten Hospitality

Marloes is a pioneering figure in the domain of contemporary mixeduse developments, revolutionising the industry by prioritising Environmental, Social, and Governance (ESG) principles across operations, business strategies, and the entire value chain. Through her visionary approach, she has propelled a single brand in one nation to a global lifestyle conglomerate spanning over 45 projects.

HADIL AL KHATIB Founder, The Broth Lab

The Broth Lab, a nutritious F&B concept rooted in wellness, operates under the umbrella of its parent company, The Roost Rotisserie. Founded by Hadil, a certified holistic nutritionist and Gut Health specialist, the brand is dedicated to serving the needs of busy mothers and fitness enthusiasts. Hadil's fervour lies in providing convenient and healthy cooking solutions, particularly catering to those who lack the time to prepare bone broth from scratch.

In less than a year, The Broth Lab has efficiently reached diverse customer segments through its automated B2C business model and strategic marketing approach.

Vivere Hospitality is a forward-thinking, innovative company specialising in hospitality concept development and operations management across various hospitality sectors. With a wealth of experience in hospitality management and a strong emphasis on sustainability, Vivere is driven by the vision of its Founder to create purpose-driven brands that generate long-term value.

One of Vivere's flagship brands, INK Hotel, is an award-winning sustainable boutique hotel brand that has been operating in Dubai since January 2022.

JUDIT TOTH

Founder, Vivere Hospitality, Creator of INK Hotel brand

THE

NATASHA SIDERIS Founder and CEO, Tashas Group

Natasha Sideris stands out as a trailblazer in the upscale dining scene across South Africa and the UAE. With a passion for crafting dining spaces characterised by exquisite cuisine, captivating ambiance, and unparalleled service, she has built a brand founded on quality and perfection. Natasha's entrepreneurial spirit drives her commitment to expanding her brand while staying true to its core values and principles. Collaborating with like-minded partners, Tashas Group is poised to enter the UK and KSA markets, introducing innovative concepts alongside its expansion in the UAE.

NEHA MISHRA Founder, Kinoya Restaurant

Neha Mishra has left an indelible mark on Dubai's dynamic F&B scene with her brainchild, Kinoya restaurant. Driven by her love for ramen, Kinoya has emerged as a multi-awardwinning Japanese culinary gem nestled in Dubai's picturesque The Greens area. Mishra, the powerhouse behind this culinary triumph, remains actively involved in the restaurant's operations, despite its ongoing success. Expanding beyond Dubai's borders, a second Kinoya establishment graces the culinary landscape of London, earning a coveted spot in the prestigious food hall of the renowned high-end department store, Harrods. The genesis of Kinoya stemmed from one of Mishra's popular supper clubs, swiftly evolving into a culinary sensation with a stellar reputation, garnering accolades from esteemed global restaurant guides.

Bringing over two decades of experience in the hospitality sector, Katrin Herz assumed the role of General Manager at The Abu Dhabi EDITION in December 2020.

At The Abu Dhabi EDITION, Herz is dedicated to enhancing the property's reputation as one of the foremost luxury hotels in the capital, striving for excellence in service and guest experience.

KATRIN HERZ

General Manager at The EDITION Abu Dhabi

MICHELE JOHNSON Co-founder, Pitfire Pizza

Michele Johnson, co-founder of Pitfire Pizza, embarked on a remarkable culinary odyssey that saw her transition from a seasoned HR professional to the esteemed 'Pizza Queen'. Her unwavering dedication, relentless pursuit of excellence, and boundless passion for exceptional food have propelled Pitfire Pizza from its humble beginnings in 2014 to its current status as the premier homegrown pizza brand in the Emirate.

KIM THOMPSON

Owner and Managing Director, RAW Coffee Company

Kim Thompson, the Owner and Managing Director of RAW Coffee Company, is a trailblazer in the Middle Eastern entrepreneurial landscape. She holds the distinction of being the first woman in the Middle East to obtain her Specialty Coffee Association Coffee Diploma and is also a certified AST instructor. Kim's unwavering dedication to championing local businesses has propelled her to the forefront of the entrepreneurial arena in the UAE. Additionally, she is revered as a founding member of Gender Equity, where she actively promotes the welfare of coffee farmers globally and spearheads sustainable, ethical, and community-cantered initiatives.

FAY ECONOMIDES

Executive Managing Director, M Management Company

Fay, alongside her brother Alex, co-founded M Management Company, a prominent hospitality and F&B firm based in Dubai. The company's inception introduced their original brands, Mythos Kouzina and Grill, and Nola Eatery and Social House, significantly enriching the Greek cuisine offerings in the region while elevating Jumeirah Lake Towers as a renowned F&B destination.

Fay's career trajectory spans two decades, initially rooted in banking, private equity, and transaction services before transitioning to Dubai in 2005 and venturing into the hospitality industry.

With over ten years of diverse experience spanning the hospitality, print, and online media sectors, Eunice is a seasoned professional in Marketing Communications and Public Relations. She is widely recognised for her adeptness in devising and executing

successful marketing and e-marketing campaigns. Eunice has built a reputation for herself with a proven track record in brand management, pre-opening initiatives, and rebranding efforts within both luxury and mid-scale brands.

Mayada Badr brings a wealth of expertise to the culinary arts arena. Before her tenure with the Commission, she served as the Creative Executive Chef at Black Cardamom restaurant. Mayada's educational background includes a bachelor’s degree in management and design from Parsons School of Design in New York, complemented by a postgraduate diploma in baking and culinary arts from Le Cordon Bleu School in Paris.

Gordana brings years of experience in the hospitality industry and a passion for wine and beverage to the team. Born and raised in Serbia, Josovic studied music and dancing in her youth before focusing on getting a travel business degree and her Bachelor's degree in Belgrade. Her participation in traditional Yugoslavian dance allowed her to travel and explore Europe; she first discovered her passion for wine through these journeys. Gordana holds the French Wine Scholar and Italian Wine Scholar with Highest Honors credentials from the Wine Scholar Guild, the Hospitality Beverage Specialist Certificate and Certified Specialist of Wine with the Society of Wine Educators, the California Wine Appellation Specialist from San Francisco Wine School, and the Advanced Sommelier with the Court of Master Sommeliers. She is currently in charge of Atlantis Dubai's wine program.

EUNICE C. FERNANDO

Multi-Property Assistant Director of Marketing, The Abu Dhabi EDITION, Marriott Hotel Downtown Abu Dhabi, Marriott Executive Apartment Abu Dhabi

MAYADA BADR CEO, Culinary Arts Commission (KSA)

GORDANA JOSOVIC Wine Specialist, Atlantis Dubai

RAZIENA CAJEE

LAURA GROSBOIS

Director of Spa, Sofitel Dubai The Palm

Laura Grosbois is a seasoned spa professional whose career spans over a decade. It is marked by a commitment to excellence and a passion for holistic wellness. Currently serving as the Director of Spa at Sofitel Dubai The Palm, Laura brings a wealth of experience and a unique perspective to her role. Laura's journey in the spa industry began in France, where she honed her skills as a Podiatrist with Ordre National des Pédicures-Podologues for nearly seven years.

Director of Marketing Communications, Jumeirah Zabeel Saray

Raziena Cajee, the Director of Marketing Communications at Jumeirah Zabeel Saray, boasts an illustrious career spanning over 19 years in Brand Strategy, Marketing, and Communications. Having previously represented Corporate Brand Marketing at Jumeirah Group, Raziena brings a wealth of experience and expertise to her role. She has played a pivotal role in shaping Brand Strategy, Brand Development, and Management in Dubai, while spearheading Marketing and Communication initiatives at Jumeirah Zabeel Saray.

Raziena's accomplishments include the successful opening of 13 new hotels, such as Jumeirah Vittaveli and Jumeirah Frankfurt, as well as the takeover of four hotels, where she orchestrated pre-opening activities, brand strategy implementation, and launch campaigns. Notably, she collaborated with Google to pioneer a fully immersive digital travel platform for the hotel industry, allowing visitors to virtually experience Jumeirah hotels. Additionally, Raziena developed a Virtual Reality App enabling guests to explore Jumeirah Hotels & Resorts worldwide.

A South African national, Raziena pursued her studies at the Emirates Academy of Hospitality Management in Dubai and currently serves as a leading mentor within the Jumeirah Group, inspiring and guiding future generations in the industry.

FARAH SAWAF Founder and Managing Partner, Soul Communications

Farah Sawaf is gaining increasing recognition and respect as a consultant deeply involved in the dynamic and constantly evolving culinary landscape of the UAE. As a mother of three young boys, she embodies the role of a dynamic mumpreneur, founding Soul Communications—a lifestyleoriented PR Consultancy with a specialisation in the Food & Beverage sector. Since its establishment in 2010, Soul has been Farah's platform for blending her twin passions of cuisine and entrepreneurship.

IONELA SAVESCU

Director of Marketing and PR, Palazzo Versace Dubai

Ionela embarked on her journalism career in 2006 in Bucharest, Romania, where she worked for a prominent newspaper covering various societal issues and special features. In 2013, she transitioned to Dubai and joined The Guild PR, where she handled multiple brands under the Alshaya Group umbrella, including notable launches such as Garrett Popcorn and Teavana. With a focus on hospitality and F&B accounts, Ionela utilized her media background to enhance brand awareness and secure valuable press exposure for her clients.

In 2016, Ionela became part of the pre-opening team at Palazzo Versace Dubai. Since then, she has been at the forefront of the property's marketing and PR endeavours, positioning the brand as a premier destination in Dubai. Over the past seven years, Ionela has identified and capitalized on trending opportunities to drive both tangible and intangible revenues. Her strategic marketing and PR campaigns have contributed significantly to the overall business growth and increased brand visibility.

LUCY GOW

Group Head of Brand, PR & Communication, Solutions Leisure Group

Lucy assumed the helm of PR, brand, and communication for the group upon joining Solutions Group in 2017. With over a decade of distinguished international experience garnered from agency and client-side environments, she brings a wealth of expertise to her role. As the brand guardian, Lucy orchestrates the creative strategy, PR initiatives, storytelling, and brand positioning for both the brands and corporate entity within Solutions Group. Her focus is on nurturing concepts and driving the overall growth of the organisation.

JANA BADER

General Manager, The Bench

Jana Bader, a Saudi national, is an accomplished General Manager with extensive experience in the hospitality investment industry. Currently based in Riyadh, Saudi Arabia, Jana serves as the General Manager for The Bench, a UK-based investment conferences company, and is the founder of Supreme Hospitality Consulting and Trading.

In her role as General Manager of The Bench since September 2021, Jana is tasked with developing and executing comprehensive business strategies, identifying potential investment opportunities in the hospitality sector, managing financial performance, and fostering relationships with key stakeholders. Notably, she spearheads the "Future Hospitality Investment Summit" in 2023, aligning with vision 2030 objectives, and engages with C-level executives and owners of mega projects and Family offices to explore international opportunities within the hospitality and F&B industry.

PAULA GUEDES Executive Housekeeper, Shangri-La Dubai

Paula Guedes brings a wealth of experience in housekeeping management and hospitality operations spanning over 25 years to her role as the Executive Housekeeper at Shangri-La Dubai. With a strong background in facility management, contract mobilisation, and service legal agreements, Paula is dedicated to upholding the highest standards of cleanliness and service excellence. Throughout her career journey, Paula has showcased exceptional leadership skills, overseeing large teams of permanent and casual employees across various prestigious hotels and resorts. Her impressive resume includes significant roles such as Director of Housekeeping at Raffles the Palm, Executive Housekeeper at Fairmont The Palm, and Executive Housekeeper at Address Sky View during its pre-opening phase.

AMY CABASAG TEOPIS Floor Supervisor, Couqley

Amy Cabasag Teopis, currently excelling as a Floor Supervisor at Couqley Downtown, initially joined the pre-opening team in late 2022 as a Chef de Rang. Since her induction, she has displayed remarkable growth and proficiency in her role, eventually ascending to the esteemed position of Floor Supervisor.

Amy’s professional objectives are anchored in her unwavering dedication to delivering exceptional and knowledgeable service to both patrons and fellow team members.

NINA OLATOKE

Founder, All Africa Festival

Currently serving as the Vice President of HR EMEA & Global DEI for PSA BDP and as a member of the global ESG executive leadership, Nina brings over two decades of diverse experience supporting businesses across various sectors, including FMCG, Telecommunication, and Financial Services. Beyond her professional endeavours, Nina actively engages with her community, serving as an Advisory Board member for the UAE Africa Networking group and as the Co-Founder and CEO of the All Africa Festival. This annual event, which originated in Dubai five years ago, celebrates the rich cultural diversity of Africa through entertainment, food, and culture. In November 2024, the festival will relocate to Yas Island Abu Dhabi, UAE, in collaboration with Abu Dhabi Tourism, Miral, and UAE Africa Connect.

ELLIE KEENE Founder and CEO, Keene PR

With over 12 years of experience in the PR industry, Ellie’s expertise spans across various sectors including F&B, lifestyle, consumer, entertainment, and personal PR. Her passion lies in elevating businesses to the forefront of conversation, particularly witnessing the buzz and excitement surrounding local establishments with unique personalities.

SARAH MADANAT

PR,

Dining Division, Sunset Hospitality Group

Sarah Madanat currently leads the PR for the Dining Division at Sunset Hospitality Group, the leading hospitality management and investment group in the region, currently operating over 50 venues across 17 countries. She pursued her higher education in Washington D.C, where she completed a bachelor’s degree in communications, PR, and Fashion Merchandising, before locating to Dubai in 2020. Since then, she has worked across leading PR agencies in Dubai, with renowned hospitality and global retail brands including Marriott Bonvoy, MonteCarlo SBM, Hendricks, Nike, and more.

Lea Hazzaa, a 28-year-old entrepreneur with a background in graphic design, initially pursued a corporate career but later discovered her true passion for the culinary arts. Inspired by the flavours of her childhood, where her mother's creations and her grandmother's recipes left a lasting impression, Lea decided to follow her heart and transitioned into the world of cooking. In a defining moment last year, Lea embraced her culinary calling and co-founded Soulea.14 Syrian Supper Club alongside her business partner Bachar Baath. This endeavour symbolises her dedication to reshaping dining experiences by immersing guests in the diverse and vibrant culinary heritage of Syria.

LEA HAZZAA F&B Entrepreneur

KRYSTEL IRANI

Hotel Manager, Four Seasons Hotel DIFC

With over 18 years of expertise in hospitality operations, Krystel has steered teams across numerous luxury brands in the region. As the Hotel Manager for Four Seasons Hotel DIFC, Krystel is fuelled by her dedication to exceptional service and people, seeing it as pivotal in thriving within Dubai's fiercely competitive landscape.

Krystel commenced her hospitality journey in 2003 as a Management Trainee at Four Seasons Hotel George V, Paris. Progressing through various roles in Rooms division, Reservations, and Public Relations, her passion and commitment earned her advancement to Guest Relations Manager. Subsequently, she joined Four Seasons Hotel Beirut as Sales Manager, contributing significantly to the hotel's successful launch.

DILETTA GUARINO General Manager, Six Senses Zighy Bay

Diletta Guarino is the General Manager at Six Senses Zighy Bay, the picturesque resort nestled in Oman's Musandam Peninsula, infusing traditional Omani village charm with modern luxury. Guarino's professional journey commenced with a solid educational foundation, earning dual master's degrees in Hospitality Management and Human Resources Management and Services from prestigious institutions in Rome. Her career trajectory then led her through the realms of luxury hospitality in both London and Rome, where she honed her skills and expertise.

Drawn by her deep connection to nature, Guarino found her perfect fit at Six Senses Zighy Bay. Here, she has implemented innovative strategies while nurturing a culture of creativity.

AYSHA AL OBEIDLI

Youngest Emirati Chef

Aysha Al Obeidli, the UAE's youngest Emirati Chef, is passionate about showcasing Emirati cuisine to the global stage through her inventive fusion creations. Despite her young age, Aysha's culinary prowess has garnered widespread recognition, including being crowned the champion of the 2021 edition of Chopped (Arabic version).

HIND AL MULLA Founder, Home Bakery

Hind Al Mulla is the visionary behind Home Bakery, an Emirati enterprise born from the heart of her own home. As a self-taught pastry chef, she passionately delved into the culinary realm, crafting delectable desserts and innovative recipes that evoke feelings of comfort and joy. In 2012, she took a bold step by opening her first bakery, which quickly garnered popularity and acclaim. This success propelled her to expand her venture, leading to the establishment of nine locations, with plans for further international expansion on the horizon.

Just two months into her entrepreneurial journey, Hind received a distinguished visit from HH Shaikh Mohammed Bin Rashid Al Maktoum, providing her with the motivation and encouragement to fuel her growth trajectory.

With a bachelor's degree in Arts and Design under her belt, Hind further honed her culinary expertise by attending Le Cordon Bleu and completing the Harvard Business School executive program. spirit, driving the brand's success and leaving a lasting impression on customers.

MIKA UEDA General Manager, TakaHisa Japanese Restaurant

Mika Ueda's remarkable journey unfolds like a finely woven tale, tracing her evolution from a professional tennis player and instructor in Japan to a prominent figure in the UAE's restaurant scene. After seven years as a tennis instructor, she ventured to Dubai in 2007 to join one of the city's esteemed Japanese restaurants. Starting humbly as a waitress, her nearly two-decade-long career reflects her unwavering pursuit of excellence.

Throughout her journey, Mika crossed paths with renowned chefs such as Chef Taka (Chef Takashi Namekata) in 2010 and Chef Hisa (Chef Hisao Ueda) in 2011. From 2015 to 2021, she played a pivotal role in ensuring operational excellence at Kohantei Japanese Wagyu Restaurant, working closely with Chef Hisa to bring their vision to life. Together, they meticulously crafted every aspect of the restaurant, from its interior design to its authentic cuisine. These experiences laid the groundwork for the visionary concepts of TakaHisa Japanese Restaurant (established in December 2021) and The Robata Japanese Restaurant (launched in May 2023). Assuming the role of General Manager at TakaHisa in 2021 marked a significant chapter in Mika's journey, highlighting her open-mindedness, humility, and warmth.

PENELOPE DIAZ

Chef Patron, Fusion Ceviche

Penelope Diaz stands as the creative force behind Fusion Ceviche, renowned as one of Dubai's most authentic Peruvian dining experiences. Serving as both chef and founder, she has curated a welcoming restaurant atmosphere where patrons delight in dishes brimming with vibrant spices and tantalising heat, ensuring they return for more culinary adventures time and again.

Penelope's journey began in her humble apartment kitchen, where she honed her culinary skills by preparing traditional dishes for distribution. Growing up amid a bustling kitchen with nine siblings, cooking became second nature to her. This early passion blossomed into a small catering enterprise, laying the groundwork for her dream of owning a restaurant. In the vibrant neighbourhood of JLT in Dubai, Penelope's dream came to fruition with the opening of Fusion Ceviche.

AMARA MAHAYOTHEE Head Chef, Pai Thai

Pai Thai is a longstanding beacon of upscale Thai dining in Dubai, captivating diners with its mesmerising entrance, delightful service, and consistently exceptional cuisine. While it may be a favourite among tourists, the restaurant holds a special significance for many long-standing residents of Dubai. Leading the kitchen is Thai chef Amara Mahayothee, whose culinary journey began as a sous chef at Blue Elephant in Al Bustan Rotana Hotel Dubai. Prior to joining the acclaimed Pai Thai under the Jumeirah Group, Chef Amara served as the head chef at Bambooda Thai & Asian Restaurant in Roda Al Bustan Hotel Dubai.

TAGHRID ORAIBI

Head of Communications, Deliveroo Middle East & India

Taghrid boasts a rich 16-year background in communications, blending both in-house and agency experience to her credit.

Currently serving as the Head of Communications at Deliveroo, she spearheads corporate and consumer communications initiatives spanning the GCC and India. Her pivotal role revolves around driving Deliveroo's mission to revolutionize shopping and dining experiences, seamlessly connecting consumers, restaurants, shops, and riders.

Prior to her tenure at Deliveroo, Taghrid held the esteemed position of Head of Communications at Stellantis, where she orchestrated both external and internal communication strategies for the automotive conglomerate and its array of brands. Her purview extended across the GCC, Iraq, Lebanon, and Jordan, overseeing brands like Jeep, Ram, Dodge, Chrysler, Alfa Romeo, Fiat, Abarth, Peugeot, Opel, Citroen, and Mopar. Concurrently, she served as an adjunct lecturer at Middlesex University – Dubai.

GEORGIA PARKER Global Brand Marketing Director, CLAP

Georgia Parker plays a central role in shaping CLAP's marketing landscape, orchestrating the brand's identity with creativity and accuracy across diverse international arenas. Through her strategic initiatives, CLAP's footprint has extended into global territories like London and Ibiza, amplifying its presence on the world stage. Georgia's adeptness has been instrumental in upholding CLAP's distinguished standing, exemplified by prestigious recognitions such as inclusion in the Michelin Guide. Her inventive strategies mirror CLAP's philosophy, seamlessly blending traditional elements with modern sophistication.

BEIBEI HUANG

Marketing Director and Business partner, Chuan Seafood Restaurant

Beibei, originally from China, commenced her musical journey at the age of three, embarking on a prolific career in the industry. She honed her skills at renowned institutions such as the China Central Conservatory of Music and the Boston Conservatory, earning a Master's Degree in Composition and Music.

After graduating, Beibei diversified her expertise by pursuing a major in Business Studies and Relationship Management at Booth University Chicago. Returning to China, she seized the opportunity to apply her multifaceted background by joining a real estate company, where she witnessed its growth from inception to IPO over a decade.

In 2015, Beibei relocated to Dubai and assumed a pivotal role at Chuan restaurant. Swiftly taking charge, she orchestrated a comprehensive transformation, devising a robust marketing strategy, implementing rigorous training programs, and redefining the restaurant's concept.

LIN AL SHOLI Marketing Manager, Gates Hospitality

With over a decade of diverse experience spanning across fashion, luxury, destinations, and presently F&B with Gates Hospitality, this marketing leader embodies a passion for creativity and strategic thinking. Throughout her career, she has adeptly crafted and implemented innovative marketing strategies that have been instrumental in driving growth and success for the brands she has been associated with.

Currently at Gates Hospitality, she oversees marketing for a diverse portfolio of restaurants including Reform Social & Grill, Folly, Publique, Ultra Brasserie, and Bistro Des Arts, in addition to managing the corporate branding for Gates Hospitality. Her role encompasses concept creation, brand development, and execution, reflecting her comprehensive approach to marketing.

SANDRA DAMPRANI

Reservation Manager and Supervisor, Ting Irie Restaurant

Sandra Damprani is the Reservation Manager and Supervisor at Ting Irie Restaurant in Dubai, bringing over 6 years of experience in administrative and Customer Relations Management within the Hospitality Industry. Throughout her career, Sandra has exhibited a steadfast dedication to delivering exceptional service and surpassing customer expectations. She boasts a proven track record of efficiently managing bookings, optimising reservation systems, and leading reservation agents to achieve success. Passionate about curating memorable experiences for guests, enhancing operational efficiency, and nurturing a positive work environment within her team, Sandra stands out for her unique combination of leadership prowess, industry expertise, and customer-centric approach.

STEPHANIE ABOUJAOUDE

Senior Area Director, Marketing and Communications Middle East, Africa, Türkiye and Mediterranean, Radisson Hotel Group

Stephanie is pivotal in enhancing brand visibility and supporting the Group's commercial objectives across its most significant and fastest-growing region.

With oversight of marketing activities spanning over 100 hotels across 42 countries, Stephanie leads a team of marketing, digital, and communications professionals.

With over 20 years of experience and Lebanese origins, Stephanie is poised for significant expansion, reflecting the Group's strategic focus on expanding its footprint in key growth markets. Her tenure with Radisson Hotel Group began in 2006 when the Group acquired the former Intercontinental Hotel Dubai, now Radisson Blu Hotel, Dubai Deira Creek. Since then, she has spearheaded successful rebranding efforts and supported the global launch of various Group brands in the region.

As a staunch advocate for gender equality, Stephanie champions the Group's Balanced Leadership program, facilitating ground-breaking initiatives like appointing the first female General Manager in Saudi Arabia and fostering women's leadership in the Kingdom.

HODA GHAVIDEL

Marketing and PR Manager, CÉ LA VI Dubai

With her strategic vision and innovative marketing approaches, Hoda has not only garnered widespread acclaim for CÉ LA VI Dubai but has also secured numerous accolades, solidifying its position as a trailblazer in the culinary and entertainment domain. Notably, Hoda Ghavidel was honoured with the esteemed PR Manager of the Year award at the Leaders in F&B Awards 2023, underscoring her exceptional abilities and steadfast commitment to shaping the brand's identity.

Armed with a master's degree in communication management from the University of Southern California (USC), she is a seasoned communications strategist adept at navigating diverse industry landscapes.

Beyond her professional achievements, Hoda is a passionate advocate for female empowerment. Together with fellow female leaders, she co-founded The Women Xchange, a dynamic networking platform fostering connections and inspiration among women.

THE TRUE HEART OF THE HOSPITALITY INDUSTRY

Amal Al Marri and Deem Al Bassam are the visionaries behind SALT, a beloved fast-food establishment celebrating food's unifying power. This Emirati-Saudi partnership has redefined Dubai's culinary landscape by highlighting the significance of a simple yet essential ingredient—salt. SALT's evolution from a humble food truck to a renowned burger hotspot in the region is remarkable and inspiring.

AMAL AL MARRI AND DEEM AL BASSAM Founders, SALT

AN UNFORGETTABLE NIGHT IN THE KINGDOM

MEET YOUR LEADERS IN F&B KSA AWARDS 2024

The prestigious Leaders in F&B Awards 2024 took place in Riyadh on March 5th, hosted at VOCO Riyadh, a city steeped in culinary tradition and boasting a thriving food culture. Saudi Arabia's culinary landscape, a fusion of heritage and innovation, mirrors the nation's rich cultural tapestry. Spearheaded by the Kingdom's dedication to economic diversification and tourism, the hospitality sector has flourished, drawing acclaimed chefs and nurturing a dynamic culinary environment. From traditional flavours to avant-garde gastronomy, Saudi Arabia's F&B scene continues to evolve. We were honoured to acknowledge and celebrate the tireless efforts, ingenuity, and visionaries shaping Saudi Arabia's remarkable F&B industry.

HCNME LEADERS

AWARDS

BEST INDIAN RESTAURANT

RED CHILLI

BEST BURGER JOINT

BLACK TAP

BEST LEBANESE RESTAURANT

BEST ITALIAN RESTAURANT

SERAY MORINI

BEST MIDDLE EASTERN RESTAURANT

YAWMIYAT

BEST HOTEL LOUNGE

THE LOUNGE | RADISSON RIYADH AIRPORT

BEST INTERIOR DESIGN

AL MAMLAKA SOCIAL DINING

BEST HOTEL RESTAURANT

CARBONE RIYADH | MANSARD, A RADISSON COLLECTION

HCNME

BEST NEWCOMER

MR. CHOW | RIYADH

BEST THEMED RESTAURANT

SOLD OUT

FAMILY-FRIENDLY RESTAURANT OF THE YEAR

RUYA

LEADING CAFÉ

EM SHERIF CAFÉ

LEADING CASUAL DINING RESTAURANT

MOHALLA | KSA

LEADING FINE DINING RESTAURANT

LPM RESTAURANT & CAFÉ | RIYADH

CATERING

COMPANY OF THE YEAR

CRYSTALS CATERING

HIGHLY COMMENDED

SARAJ BY CUIZINA

FRONT OF HOUSE TEAM OF THE YEAR

A.O.K KITCHEN

LUXURY CATERING VENUE OF THE YEAR

SARAJ BY CUIZINA

LEADING FOODTECH COMPANY

FOODICS

YOUNG F&B LEADER

GEORGES CHARTOUNI | YAWMIYAT

BAR MANAGER OF THE YEAR

SIMON CHEGE NDUTA | LPM

PASTRY CHEF OF THE YEAR

EMAD ELDDIN | RADISSON HOTEL RIYADH AIRPORT

CHEF OF THE YEAR

DALAL EL HAJJ IBRAHIM | YAWMIYAT

EXECUTIVE CHEF OF THE YEAR

JUSTIN PILLAY | RADISSON BLU HOTEL, RIYADH CONVENTION & EXHIBITION CENTRE

F&B PR MANAGER OF THE YEAR

SARA KATANANI | YAWMIYAT

F&B HEAVYWEIGHT

SIMON WRIGHT | TGP INTERNATIONAL

LEADING F&B GROUP OF THE YEAR

TAKARA HOSPITALITY GROUP

DECENTRALISED HOTELS

AND NOMADIC LUXURY

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

Alittle while ago, I had the opportunity to participate in a tourism and accommodation think tank organised by a regional government entity in KSA. The think tank brought together several futurists from across the world to brainstorm on travel, hospitality, and accommodation in the coming years.

I enjoy such "blank canvas" events, where the brief is wide and invites all kinds of ideas, even if they seem a little off-the-wall. I'd like to think that my submission was utterly brilliant, but that's just an aside. I want to talk about two concepts I had never heard mentioned before, and having listened to the futurist presenting them, I feel they could make an impact

going forward. The two concepts are "Decentralised Hotels" and "Nomadic Luxury".

As a hospitality hotspot, the Middle East is traditionally associated with opulent hotels and lavish resorts, yet a quiet revolution is reshaping the landscape. Headline-making giga-projects aside, smaller, very bespoke concepts are beginning to pop up in the region, focusing on decentralised experiences or nomadic luxury and sometimes managing to combine the two.

The concept of decentralised hotels, where accommodations are dispersed across multiple locations under a single brand, is gaining traction. I heard ideas about several Airstream trailers, all luxuriously fitted out and branded, dotted around the desert and mountain landscape of western Saudi Arabia. Another take used refurbished railway carriages. Yet another used shipping container could be moved to different locations, allowing guests to wake up with a new view daily. Decentralised hotels cater to travellers seeking authenticity and immersion in local cultures without compromising on luxury and service quality. The concept thrives on offering guests diverse experiences within a single trip - all while enjoying the consistent service quality and luxury amenities associated with a brand. This flexibility and diversity appeal to a growing segment of travellers who value experiences and exploration over traditional hotel stays. Decentralised hotels aren't just adding value to travellers but could be a cost-effective way to address demand fluctuations – temporary structures are easy to erect and remove as demand rises or falls, which means there's no need to pay for maintaining unused inventory.

Nomadic luxury, on the other hand, caters to the modern nomad who seeks the freedom to explore without sacrificing comfort and luxury. In the Middle East, this trend manifests through curated experiences that blend adventure, culture, and sustainability. Luxury travel in the region is no longer confined to the opulence of gold and marble-filled hotels; instead, it's about personalised experiences that resonate more deeply with travellers.

From private guided tours of ancient ruins and exclusive access to remote natural wonders to immersive cultural exchanges with local communities, the Middle East offers a canvas for the nomadic luxury traveller. This shift towards experiential luxury underscores a deeper desire for connection to places, cultures, and stories that enrich the travel experience beyond the physical confines of luxury.

The intersection of decentralised hotels and nomadic luxury in the Middle East creates a synergistic effect that could enhance the region's appeal as a top-tier destination for discerning travellers. Decentralised hotels offer the perfect platform for nomadic luxury experiences, allowing travellers to seamlessly move across a landscape rich in history, culture, and natural beauty.

This combination addresses a growing demand for sustainable and ethical travel. By integrating into local communities and spreading tourism benefits across wider areas, decen-

tralised hotels and nomadic luxury experiences contribute to responsible tourism practices. They offer a model for sustainable development in the hospitality industry, where luxury and sustainability are not mutually exclusive but are instead intertwined.

As the Middle East continues to evolve as a global travel hub, the concepts of decentralised hotels and nomadic luxury look like they're not merely fads but indicative of a broader shift in consumer preferences towards more meaningful, flexible, and sustainable travel experiences.

For hospitality professionals in the region, embracing these trends means rethinking traditional models and adopting innovative approaches to catering to the modern traveller. It involves creating unique, memorable experiences that highlight the Middle East's rich cultural tapestry and natural beauty.

The fusion of decentralised hotels and nomadic luxury is paving the way for a new era in hospitality, where

THE INTERSECTION OF DECENTRALISED HOTELS AND NOMADIC LUXURY IN THE MIDDLE EAST CREATES A SYNERGISTIC EFFECT THAT COULD ENHANCE THE REGION'S APPEAL AS A TOPTIER DESTINATION FOR DISCERNING TRAVELLERS.

luxury is defined by the depth of the experience rather than the luxury of the setting. As an existing hospitality hotspot, the Middle East could gain massively from embracing these concepts.

A SUSTAINABLE TEA INDUSTRY

Embracing Tradition, Elevating Taste, and Caring for the Environment

BY MARKUS ZBINDEN, CO-FOUNDER & CO-OWNER, CEO, AVANTCHA TEA

In recent years, the world has seen a notable rise in the conversations surrounding sustainability and eco-conscious practices, driven by increasing concerns about the environmental impact of our human activities. With a global value of $112 billion in 2022, the tea industry stands at the forefront of these practices, addressing issues such as mono agriculture, pesticide use, and fair wages; the sector is ripe with opportunities for sustainable transformation.

The journey to sustainability in tea production begins with a fundamental shift toward organic practices, with many tea farmers worldwide increasingly adopting certified organic methods. This commitment requires both time and dedication. This can be credited to the shared aspiration for fair prices and a departure from the pressures of the conventional market. While this is still a small part of the tea industry, the organic tea market is said to have grown to $930.4 million

in 2020, with projections showing an upward trajectory, a clear sign that more people want sustainable and healthy options.

A significant challenge we find is the lack of a clear roadmap to success in organic tea farming, which many aspiring tea producers face. The solution lies in creating cooperatives and communities of organic tea farmers, where individuals can collectively exchange best practices, identify challenges, and capitalise on market opportunities. Drawing from our approach to sustainable tea production, which encapsulates the new era of responsible sourcing, we have focused on organic and non-mass-produced teas, ensuring fair compensation for farmers, reflected in premium consumer prices. Free from the usual price pressures, such practices enable a deeper focus on the entire tea cultivation process, from growth to harvest. We are known for our dedication to nurturing meaningful relationships within the industry, empowering farmers to set fair prices, and ensuring their skills and labour are valued. Consequently, some teas are produced in limited batches, emphasising our commitment to exceptional quality and sustainable practices.

The dedication to detail and quality in tea farming enhances the tea experience, distinguishing organic teas from their mass-produced counterparts. Furthermore, in regions like India, tea producers have begun implementing blockchain technology to trace the source of tea leaves, enhancing transparency and accountability in the farm-to-table journey. This innovation allows the industry to verify sustainability claims and assure consumers of their support for sustainable tea sources and businesses.

A commitment to reducing plastic and investing in environmentally friendly packaging materials is also essential. We use biodegradable tea bags to ensure consumers can dispose of their teabags in an environmentally safe manner. We have reduced nonbiodegradable materials in our teabag envelopes and loose-leaf pouches by packaging layers of biodegradable polyethene terephthalate (PET). For the environmentally-conscious tea

enthusiast, this means an enjoyable consumer experience when purchasing and storing tea, even if it requires a higher investment.

Whilst the challenge of greenwashing persists in organic farming, it is also prevalent in various industries, such as food, hospitality, and banking, that claim to be sustainable due to societal pressure. To identify genuine organic products, you need to look for labels on the packaging from trusted certification bodies, such as European or Japanese organic certification logos. These labels indicate that the products have proof of traceability back to producers and are backed by substantial testing, on-site visits, and routine audits to ensure sustainable consumption. In certain instances, some products may come with no labelling, which makes determining whether they’re organic even more challenging. However, reliable brands strive to provide supporting evidence, such as laboratory test reports, in order to maintain trust and transparency

with consumers. Alongside such, consumer education and access to information is of utmost priority. We continue to empower our customers with research-based information and the knowledge needed to make informed choices about the products they purchase and encourage them to continue to ask questions about ingredients, sustainable practices, and ethical standards.

The role of consumers in transforming the tea industry is paramount. As long as consumer preferences and demands remain unaltered by sustainability awareness, the likelihood of widespread industry change remains slim. Consumers can shape the industry’s future by signalling their preferences for more sustainable options through their purchasing habits and support for cruelty-free and climate-friendly products. When people consciously change their behaviours and lifestyles, the industry must adapt its production and packaging methods to meet these new standards.

Tea, intertwined with the tradition of creating meaningful relationships and communities, offers more than just a beverage; it represents a catalyst for sustainable change. Each cup of sustainably sourced tea is a step towards a more sustainable future, encouraging both producers and consumers to effect change in their communities and beyond. As we continue this journey, each cup of tea is not just a moment of enjoyment but a symbol of commitment to a sustainable legacy for future generations.

THE DEDICATION TO DETAIL AND QUALITY IN TEA FARMING ENHANCES THE TEA EXPERIENCE, DISTINGUISHING ORGANIC TEAS FROM THEIR MASS-PRODUCED COUNTERPARTS.

AMPLIFYING UAE FOOD SECURITY THROUGH BILATERAL TRADE PARTNERSHIPS

BY JAAN REINHOLD, UAE AMBASSADOR, EMBASSY OF THE REPUBLIC OF ESTONIA

With its strong agricultural heritage and commitment to sustainable development, Estonia values the UAE's proactive approach to diversifying its food sources and building resilience in its food supply chain. The UAE's strategic focus on bilateral trade partnerships aligns with Estonia's efforts to foster innovation and sustainability in agriculture, making it a natural partner in pursuing common goals.

As the United Arab Emirates amplifies its efforts to enhance food security and promote culinary diversity through bilateral trade partnerships, Estonia is ready to support these commendable goals. Despite being geographically distant, Estonia understands the importance of global cooperation in addressing international food security challenges and is committed to partnering with the UAE to advance shared objectives.

As Estonian companies become globally known for innovative food tech solutions, the UAE Ministry of Climate Change and Environment (MOCCAE) has recognised this. They have announced the signing of a memorandum of understanding (MoU) with the Ministries of Climate and Regional Affairs and Agriculture of the Republic of Estonia, aimed at strengthening food security and food management and embracing technology-driven solutions.

The MoU seeks to promote sustainable food systems by reducing waste, promoting digital solutions in agriculture, and leveraging advanced technology for increased productivity.

The UAE and Estonian collaboration includes research and development initiatives to strengthen food security and the exchange of technical knowledge on trading conditions, restrictions, and procedures. Enter-

prise Estonia, via its ‘ Taste of Estonia’ platform, has enjoyed positive collaborations within the Emirates with an awardwinning presence at Gulfood and bringing the first Nordic restaurant to Abu Dhabi via Valgeraand after a successful trial stint at Expo 2020.

The new partnership will cement the UAE’s commitment to adopting cutting-edge technologies and to efficiently managing resources that align with the country's goal of strengthening food security and reducing carbon emissions. Estonian food tech solutions are well-primed to enable successful bilateral trading of ideas and innovation.

The success of ‘Taste Estonia’ at the 2023 edition of Gulfood, including a hat-trick of awards, has led Estonia to build further trade opportunities within the UAE and within the HORECA network. Such collaborations seek to amplify the food security and diversity goals between the two countries while recognising the benefit of these trade partnerships and the diversity required for the Emirates to achieve their goals.

One aspect of the UAE's food security strategy that resonates with Estonia is its emphasis on sustainability and innovation. Estonia has long been a pioneer in sustainable farming practices and agrotechnology, leveraging digitalisation and precision agriculture advancements to optimise resource use and minimise environmental impact. Estonia's expertise in precision farming, organic agriculture, and food traceability complements the UAE's efforts to adopt sustainable practices and enhance the efficiency of its food production systems.

Furthermore, Estonia recognizes the importance of promoting diversity in the food supply chain for food security, cultural enrichment, and culinary innovation. The UAE's commitment to fostering culinary diversity through trade partnerships resonates with Estonia's appreciation for food culture and traditions. By facilitating the exchange of culinary knowledge and products, Estonia and the UAE can celebrate and preserve their respective cultures' unique flavours and traditions while expanding consumer choices and promoting healthier eating habits.

The opportunity for bilateral trade partnerships for food security and diversity

Cross-collaboration in research and development, capacity building, and market access can further support the UAE's goals for food security and diversity.

Gulfood 2024 is a milestone for both countries. The bilateral MoU on food security and water resources was signed, laying a long-term basis for cooperation between governments and companies to ensure the reliability of food supplies and implement innovative food technologies for the benefit of both parties.

Through this kind of joint initiative and knowledge exchange programs, Estonia and the UAE will build bilateral strengths that address common challenges and capitalise on emerging opportunities in the global food market. Whether it's sharing best practices in sustainable agriculture, exploring new technologies for food production, or facilitating trade partnerships, Estonia is committed to working hand in hand with the UAE to achieve tangible results.

Estonia reaffirms its commitment to supporting the UAE's food security and diversity goals through collaborative efforts and partnerships. By leveraging our respective strengths, expertise, and resources, Estonia and the UAE can make significant strides towards building resilient, sustainable, and inclusive food systems that benefit both nations and contribute to global food security efforts.

By participating in Gulfood 2024, Estonia aims to strengthen its presence in the global food market and contribute to the promotion of sustainable and innovative approaches to food production and consumption. Through collaboration, knowledge exchange, and partnership building, bilateral trade agreements will advance the collective goal of building a more resilient, inclusive, and sustainable food future.

JAAN REINHOLD, UAE Ambassador, Embassy of the Republic of Estonia

ONE OF THE MOST VISITED HOTELS IN THE CITY

With over 25 years of experience in the hospitality industry, Slim Zaiane's professional journey has traversed from Geneva to London and finally to Dubai, where he has held senior management positions with several luxury hotel brands. Slim's expertise spans international operations and business development. He holds a BA Honours degree in Hotel Management from Glion Hotel School and a master's degree from Oxford Brookes University in the United Kingdom. As a qualified leader, he is dedicated to ensuring excellence in guest and employee satisfaction. With his extensive tenure as a hotelier, Slim excels in problem-solving and possesses excellent interpersonal and communication skills. He is fluent in English, French, and Arabic and brings a multicultural perspective to his role. Fascinated by Dubai's transformation into a global holiday and tourist destination, Slim joined Kempinski Hotel Mall of the Emirates in 2014 as Hotel Manager. His primary task was overseeing the complete renovation of the $100 million hotel. In 2017, he was promoted to General Manager, where his analytical prowess, managerial acumen, and financial expertise contributed to repositioning the hotel as a luxury five-star family and leisure destination. Under his leadership, Kempinski has consistently delivered exceptional hospitality experiences, establishing itself as a landmark in Dubai.

SLIM ZAIANE, General Manager of Kempinski Hotel Mall of the Emirates

Over the past year, Slim's role as GM has been marked by sustainability, mentorship, and charity achievements. His adept leadership during Expo led to the hotel's highest financial performance since its opening, earning accolades regionally and internationally.

Recognising its environmental responsibility, Kempinski Mall of the Emirates, under Slim's direction, has integrated ecological practices into its operations—the hotel's commitment to sustainability earned it prestigious certifications such as the Green Globe and LEED Platinum.

The hotel's strategic location within the Mall of the Emirates enhances its appeal, offering guests access to many lifestyle activities and luxury shopping options.

A key challenge that Slim tackles is fostering creativity and innovation to deliver extraordinary experiences for travellers in the UAE. He attributes the hotel's success to its dedicated team's passion for creating unforgettable memories and providing warm, welcoming service—an ethos deeply ingrained in the Kempinski legacy.

Zaiane's leadership style is a testament to his unwavering commitment to excellence. He describes it as a blend of fostering strong interpersonal connections, effective communication, and a relentless pursuit of solutions. Under his guid-

LOOKING AHEAD, MY VISION REVOLVES AROUND MAINTAINING A STRONG ORGANISATIONAL STRUCTURE AND STAYING ATTUNED TO EVOLVING GUEST EXPECTATIONS AND INDUSTRY TRENDS.”

ance, the hotel thrives on empowering its team, nurturing talents, adapting to industry trends, crafting unforgettable experiences for guests.

Situated in the Mall of the Emirates, guests enjoy access to both sun and snow, with Ski Dubai offering a winter

wonderland experience. The hotel's culinary offerings, including recent additions like Eugenè Eugenè and XU, redefine gastronomic excellence, while sustainability initiatives like the NESPRESSO recycling program highlight its environmental commitment.

At Kempinski MOE, personalised service is paramount. All guest's preferences are meticulously catered to, facilitated by innovative technologies like in-room touch service and environmentally conscious practices. The hotel's dedication to understanding and meeting diverse guest needs sets it apart in the industry.

Staying ahead of industry trends is essential for Zaiane and his team, and sustainability remains a focus, which is evident through certifications and initiatives like AI systems for food waste reduction. Zaiane sees the integration of digitisation, AI, and contactless services as exciting industry trends. “The increasing role of digitisation and AI in the industry is a trend we find particularly exciting. At Kempinski Hotel Mall of the Emirates, we've responded by incorporating technology into our guest experiences, offering a seamless and tech-savvy stay. This aligns with the evolving preferences of modern travellers and positions us as a hotel that stays ahead of industry trends. Another trend set for 2024, that we have already fully embraced is the need for personalisation, we have incorporated clever technologies to learn more about our guests to better serve their needs and demands. Finally, a big trend that we are seeing the increasing importance and demand of, is contactless. Taking contactless services to the next level and offering guests contactless check-in and check-out – means guests receive a streamlined experience. This service is particularly popular with our high-profile and VIP guests where discretion is of the utmost importance.”

Zaiane's vision for the future revolves around maintaining excellence, sustainability, and culinary innovation. With upcoming renovations and expansions, including enhancements to wellness facilities and new F&B concepts, Kempinski Hotel Mall of the Emirates aims to solidify its position as a premier destination in Dubai. “Looking ahead, my vision revolves around maintaining a strong organisational structure and staying attuned to evolving guest expectations and industry trends. Sustainability will remain a priority, with ongoing efforts to reduce our ecological footprint and enhance our green initiatives. Additionally, we aim to further elevate the culinary excellence of the hotel as we introduce new dining concepts, ensuring Kempinski MOE continues to be a preferred choice for travellers seeking a blend of luxury, sustainability, and extraordinary experiences in Dubai.”

“Finally, 2024 is set to be a big year for the property as we plan for a full renovation which will also include improvements to our wellness facilities, gym and pool, ensuring Kempinski Hotel Mall of the Emirates remains one of the most visited and re-visited hotels in the city.”

In the ever-evolving landscape of luxury hospitality, Slim Zaiane's leadership continues to set a standard of excellence at Kempinski Hotel Mall of the Emirates. With a keen eye on innovation, sustainability, and personalised service, the hotel remains a beacon of luxury and sophistication in Dubai's vibrant hospitality scene.