HOTEL & CATERING NEWS MIDDLE EAST MAY 2023 ISSUE

Secluded high on the hills above the medina, Fairmont Tazi Palace Tangier mirrors the city’s seductive charm, where graceful luxury is complemented by incomparable views and historic features. Your most magical Moroccan memories start at our luxury hotel in Tangier.

FREESTYLE SKIER TO HOSPITALITY CHIEF

NEWLY APPOINTED COO, PAUL STEVENS HAS BIG PLANS FOR ACCOR’S PREMIUM, MID-SCALE, AND ECONOMY DIVISION

22 EXCEPTIONAL GASTRONOMY CHEF EYAL, A GASTRONOMIC EXPERIENCE THAT WILL SHAKE YOU

Superstar Chef Eyal Shani brings his tales, charm and global culinary skills to Dubai

27 ARABIAN TRAVEL MARKET 2023 THE RISE AND RISE OF MIDDLE EAST HOTELIERS

This month sees hoteliers from around the globe coming together to attend the Arabian Travel Market (ATM) in Dubai and the Future Hospitality Summit (FHS) in Riyadh

56 LEADING LADIES

HEBA RUMHEIN, WHY ME? WHY NOT

Siraj Restaurant Dubai was awarded the Best Middle Eastern Restaurant at the prestigious Leaders in F&B Awards

2022

44 MOVERS AND SHAKERS F&B FUNDAMENTALS FROM DUBAI’S TOP RESTAURATEURS

A conversation with Fundamental Hospitality duo Evgeny Kuzin, Chairman of Fundamental Hospitality & Maxim Vlasov, Co-Chairman of Fundamental Hospitality

50 SUSTAINABILITY

SUSTAINABILITY REDEFINING

LUXURY HOSPITALITY

The ability to meet our own needs without compromising the ability of future generations to meet their own needs

56

THE BUSINESS OF IRISH MEAT IRISH BEEF DEMAND IN THE UAE Meet the UAE chefs of the globally renowned Chef’s Irish Beef Club

66 POINT OF VIEW

LET’S NOT FORGET THE LESSONS WE LEARNED

We shouldn’t forget that tragedies aside, the lockdowns also created many interesting initiatives and changes

Hotel&Catering NEWS Middle East

EDITOR-IN-CHIEF

Seymone L Moodley seymone@bncpublishing.net

CEO

Wissam Younane wissam@bncpublishing.net

DIRECTOR

Rabih Najm rabih@bncpublishing.net

CREATIVE LEAD

Odette Kahwagi design@bncpublishing.net

DESIGNER

Christian Harb

MARKETING EXECUTIVE

Aaron Joshua Sinamban aj@bncpublishing.net

Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission. hotelnewsme.com

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Smell the coffee beans

to watch nature, and it was one of the best things I've ever done. Just like you all reading this note, I have achieved some big things in my life, but this was different. It wasn't for my career or recognition; there was no money to be made at the top. It was just for me. I am sharing this story with you because I think I forgot how important it is to lose yourself just to find yourself, and in most cases, you have to go somewhere you've never been before to do it. I rediscovered myself 1,717 meters up a volcano in Bali.

A dear friend once shared an analogy with me. She said when you've been in a perfume store for too long, you must stop and refresh your nostrils to continue enjoying the experience, and I hope this has inspired you to go out and smell some coffee beans.

It's 2 am, and a silver, stick shift MVP with manual car windows is waiting outside to take us on a two-hour journey to Mount Batur, an active volcano at the centre of two concentric calderas northwest of Mount Agung on the island of Bali, Indonesia. We start to lose the reflections from the brightly lit tourist streets as we get closer to Bangli Regency. The air is cooler, and the sky is darker. Apart from the little creatures hiding in the darkness and the light chatter inside the mountain trek pick-up point, the atmosphere is entirely free from noise of any kind. We reach the bottom of the mountain with a flashlight and nothing else; then we begin the climb. The pathway is not cleared, paved, or built for ease or comfort, and the higher you climb, the more gruesome it gets. It starts getting lighter outside, which means we are almost there. We reached the peak just

I reignited my appetite for food and found a new love and appreciation for people and life. You could say I had my eat, pray, love moment in beautiful Bali, but unlike Julia Roberts, my trip didn't end with Javier Bardem (unfortunately). I've come back with a deep appreciation for the simpler things in life, the things that we most definitely take for granted sometimes, like getting lost, the art of nothingness, simple, delicious, street-style food, dressing down, letting your hair down, wearing flip flops, getting sunburned, and looking for mountains to climb. Being around people that don't require much to make them happy made me very happy.

This May issue is packed with some incredible stories. We tell you how a freestyle skier became a senior member of global hospitality giant Accor, speak to a woman who decided to go out on her own and start a business after years of service in the industry; talk to a phenomenal chef who will blow your mind with his philosophies and his food and so much more - I hope you enjoy.

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

Seymone Leigh Moodley seymonemoodley

HILTON ANNOUNCES DOUBLETREE BY

HILTON HOTEL IN JEDDAH

Hilton (NYSE: HLT) today announced the signing of a management agreement for a new hotel in Jeddah. The hotel is owned by AlAhli REIT Fund (1), a listed investment fund managed by SNB Capital. Hilton expects to grow its portfolio in Saudi Arabia to more than 75 hotels across multiple award-winning brands in the next few years.

“Saudi Arabia represents a significant opportunity for Hilton to grow its portfolio. With the announcement of this DoubleTree by Hilton property in an exceptional location, we look forward to further expanding our full-service footprint across the country,” said Carlos Khneisser, Vice President, Development, Middle East & Africa, Hilton. “Our partnership with the SNB Capital reaffirms Hilton’s desire to work with great partners and our strong commitment to the private sector.”

A brand debut in Jeddah, DoubleTree by Hilton Jeddah Al Andalus Mall will open in 2024, following an extensive renovation programme that will see significant upgrades to both guest rooms, restaurants, recreation facilities and

more. The hotel will offer guests 164 contemporary guest rooms and serviced apartments, two unique food and beverage experiences, state-of-the-art fitness offerings including a gym and an outdoor pool, and seven meetings and events spaces.

MINOR HOTELS ANNOUNCES UPCOMING DEBUT OF ANANTARA IN INDIA

Minor Hotels, a hotel owner, operator and investor, currently with a portfolio of 530 hotels and resorts in 56 countries across Asia Pacific, the Middle East, Europe, the Americas, Africa and the Indian Ocean, announces the upcoming debut of its luxury Anantara brand in India. The new-build Anantara Jaipur Hotel will launch in Q4 2023 and is set to become a spectacular venue for weddings and celebrations.

Anantara Jaipur Hotel will feature 150 luxurious guest rooms and suites, including four Terrace Suites with private plunge pools and a 160-sqm Royal Suite with a large terrace and private pool. Dining options will include a specialty Indian fine dining restaurant and terrace, a rooftop bar and restaurant with views over the surrounding landscapes, all-day dining with a show kitchen and a hotel bar lounge and terrace. Leisure and wellness facilities will range from a full-service Anantara Spa with five treatment rooms and a beauty salon, a gym with a semi-outdoor pool and garden area, and a kids’ club.

LIFESTYLE EATERY ‘LA SIRÈNE’ SET TO LAUNCH AT AVANI PALM VIEW DUBAI HOTEL & SUITES THIS APRIL

La Sirène, a new urban lifestyle eatery and terrace, has opened its doors in April 2023, bringing a piece of Lebanon to Avani Palm View Dubai Hotel & Suites. Dubai’s latest destination for stylish casual dining, La Sirène’s menu draws inspiration from Beirut’s contemporary café culture melded together with flavourful Mediterranean cuisine.

Core specialities in the stylish new restaurant are a mix between tradition and modernity, playing on the Levant region’s classics with some bold and unexpected twists. There is a focus on stunning seafood, refined Lebanese street food, and international classics as a nod to the region’s deep culinary roots. Portions are generous with platters designed for sharing and inviting guests to traverse the gourmet landscape of Lebanon. Delicious desserts and hubbly bubbly on the terrace come highly recommended,

paired with the stunning scene of Dubai’s skyline that features the triple threat of the Ain Dubai, Palm Jumeirah and Burj Al Arab views.

Internationally celebrated Chef Ritu Dalmia is set to take the Middle East by storm as she prepares to open her inaugural restaurant, Atrangi, in the growing gastronomic hotspot of Dubai. Soon-tobe nestled in the iconic Jumeirah

Al Qasr, Atrangi prepares to bring a unique twist on traditional cuisine, channelling the many culinary traditions found across India to present Indian gastronomy in an authentic yet contemporary light.

Known globally for her trailblazing efforts in introducing Italian cuisine to India and Indian cuisine to Italy and Central Europe, Dalmia brings a wealth of culinary knowledge and experience to Atrangi. Notable venues include Cittamani in Milan and Diva in Delhi, India. With a passion for showcasing lesser-known regional dishes, Dalmia promises to delight diners with her fresh and vibrant twist on traditional Indian cuisine.

ATRANGI BY RITU DALMIA TO OPEN IN DUBAI

LPM RESTAURANT & BAR APPOINTS NICOLAS BUDZYNSKI AS CHIEF EXECUTIVE OFFICER

LPM Restaurant & Bar, the home of celebrated French Mediterranean cuisine, is pleased to announce the appointment of Nicolas Budzynski as its new Chief Executive Officer (CEO). Nicolas, who previously served as the Global Operations Director of LPM Restaurant & Bar, will now lead the company's strategic direction and oversee operations on a global level. With a distinguished career in the hospitality indus-

try spanning nearly two decades, Nicolas is widely recognised for his dynamic leadership style, his drive to deliver unique guest experiences, in addition to his expertise in project and change management. Since joining LPM Restaurant & Bar in March 2019, Nicolas has played a pivotal role in driving the brand's growth and success, while considerably improving the financial performance of an already successful business.

Wego has emerged as the #1 travel app for flight search and booking in the MENA (Middle East and North Africa) region with a year-overyear (YOY) growth of over 157.7%. Additionally, the app had 143,002 downloads in February 2023, according to data from data AI. This data was gathered by analysing the download rates of 1,062 travel apps that offer flight and hotel search capabilities. Wego has also earned the distinction of being the most downloaded travel app for flight-focused brands in the MENA region. Secondly, it is the most downloaded travel app under Meta and OTA categories in Kuwait since September 2022. With holidays such as the 2023 Eid Fitr just past, the app’s popularity is expected to rise steadily.

Wego is an award-winning travel app and one of the largest online travel marketplaces in the MENA & Asia Pacific. With its extensive network of airline and hotel partners, Wego offers travellers a comprehensive range of travel options, allowing them to find the best deals and make informed decisions about their travel plans.

WEGO NAMED THE 1 TRAVEL APP FOR FLIGHT SEARCHES AND BOOKINGS

WYNDHAM HOTELS & RESORTS PROMOTES PANOS LOUPASIS TO MARKET MANAGING DIRECTOR FOR TÜRKIYE, THE MIDDLE EAST AND AFRICA

Wyndham Hotels & Resorts, the world's largest hotel franchising company with approximately 9,100 hotels spanning more than 95 countries, has announced the promotion of Panos Loupasis to the role of Market Managing Director for Türkiye, the Middle East and Africa. In his newly expanded role, Panos Loupasis will be at the helm of driving brand operations, business development, as well as owner relations and commercial leadership across the region.

As an integral part of Wyndham’s leadership

and development team for more than ten years, Panos Loupasis has played a key role in driving the Company’s expansion across the Middle East, Eurasia and Africa region. In the Middle East and Africa region alone, Wyndham has reached approximately 70 properties. In his new role, Panos Loupasis will also be responsible for Türkiye, a key growth market for Wyndham with a portfolio of approximately 100 hotels across more than 40 cities, supported by Murat Özel, Wyndham’s newly appointed Country Director of Türkiye.

Thynk, a global provider of advanced technology solutions for data-driven hotel sales and operations management, today announced details on its latest successful round of investment, resulting in $13 million received in Series A funding. The injection of capital combined with Thynk’s impressive revenue growth will further fuel the company’s accelerated R&D efforts In addition, this will also drive its ongoing global expansion, with teams and customers already present in European, American and Middle East hospitality markets.

Led by Singular, the $13 million equity investment also featured contributions from a New-York based fund managed by Itai Tsiddon, and Belgian investment firm CNP (Groupe Frère). With Thynk continuing to experience rapid growth and success in meeting hotel industry operational needs, returning investors such as Fly Ventures also took part in the latest funding round.

THYNK RAISES $13 MILLION OF SERIES A FUNDING TO DRIVE INNOVATION IN VERTICALISED CRM FOR THE HOSPITALITY INDUSTRY

CHEF EYAL A

GASTRONOMIC EXPERIENCE THAT WILL SHAKE YOU

Superstar Chef Eyal Shani brings his tales, charm and global culinary skills to Dubai

Chef Eyal Shani is an Israeli celebrity chef and restaurateur who has significantly impacted the culinary scene both only in Israel and around the world. Known for his innovative approach to cooking, he has become a household name in Israel and impacted with his restaurants being highly sought-after destinations for food enthusiasts.

Born in Jerusalem in 1959, Shani initially studied photography before discovering his passion for cooking. He began his culinary journey at 16 when he started

working as a chef in a local restaurant. After completing his military service, he moved to Paris to refine his culinary skills and worked in some of the most prestigious restaurants in the city.

In the early 1990s, Shani returned to Israel and opened his first restaurant in Tel Aviv. The restaurant was an instant success, and he quickly gained a reputation for his unique culinary style, which was heavily influenced by his time in Paris. He opened several more restaurants, which became famous for their relaxed, joyous atmosphere together with delicious and simple dishes.

Shani's cooking philosophy is based on a deep respect for ingredients and a desire to showcase their natural flavours. He is known for using fresh, seasonal produce and his preference for cooking over an open flame, which he believes brings out the best taste. He is also known for his minimalist approach to plating, preferring to let the food speak for itself.

One of Shani's signature dishes is his roasted cauliflower, which has become a global sensation. The dish is simple but flavourful, featuring roasted cauliflower with tahini and lemon sauce. This plate has become so popular that it has been replicated in restaurants worldwide. Shani has even opened a pop-up restaurant in New York City dedicated solely to the dish.

In addition to his restaurants, Shani is also a TV personality, having appeared on several Israeli cooking shows. He is known for his quirky personality and passion for cooking, and he has become a beloved figure in Israel and beyond. He has also authored several cookbooks which showcase his unique culinary style and philosophy.

Chef Eyal has profoundly impacted the culinary world in Israel and

worldwide. His innovative approach to cooking, his respect for ingredients, and his passion for sharing his love of food with others have made him a true culinary icon.

The celebrity Chef has recently brought his vibrant Mediterranean cuisine and lively party atmosphere to Dubai with the opening of North Miznon at the Hilton DoubleTree in JBR in December 2022. The establishment is a partnership with Magna Hospitality, the group behind successful brands such as Tan Cha, 1 Oak, and Sumosan.

North Miznon Dubai boasts an industrial-cool dining room that perfectly reflects the bold and vibrant flavors on the plates. The interior design team at Color And Age (CAA) Studio has done a remarkable job of sourcing original artworks, ornate light fixtures, and vintage furniture from all over the world to create an eclectic and welcoming space with genuine warmth and personality. The dining area features rustic timbers, exposed pipes, and vivid pops of pomegranate and turquoise.

Framed by a counter overflowing with farm-fresh produce, the open kitchen is buzzing with activity as Shani's team of chefs prepare a dailychanging menu using a bounty of fresh ingredients. Outside, the terrace has been transformed into a lush sea-view garden, making it the ideal spot for sunset drinks and late-night shisha.

North Miznon Dubai is not your average cookie-cutter Miznon experience. Eyal Shani is a firm believer in celebrating fresh, local ingredients, so you can expect to see an abundance of fish and vegetables on the menu; with seasonal vegetable small plates and larger fish and meat dishes designed for sharing. With its unique ambiance and delectable dishes, North Miznon Dubai is a must-visit for anyone looking for an exceptional dining experience in the heart of the city.

WHEN IT COMES TO ISRAEL'S LOCATION IN THE MIDDLE EAST, THEY HAVE ALWAYS ORIENTED THEMSELVES TOWARDS THE WEST RATHER THAN THE EAST. HOWEVER, I HAVE ALWAYS LOOKED TOWARDS THE EAST BECAUSE I BELIEVE THAT THE PEOPLE THERE ARE VERY SIMILAR TO ME.”

"When it comes to Israel's location in the Middle East, they have always oriented themselves towards the West rather than the East. However, I have always looked towards the East because I believe that the people there are very similar to me. We share the same warm blood, warm hearts, and similar language and cuisine. That's why when I was given the opportunity to open a restaurant in Dubai, I knew I had to say yes." Says Chef Eyal.

Chef Eyal possesses a unique perspective, as he sees and feels things differently. He goes beyond the surface and looks for deeper meanings in everything. He eloquently describes Dubai as a city where people carry their own dreams, which somehow come together to form a collective dream come true for the nation. Unlike many other beautiful cities in the world that have already reached their peak, Dubai is just beginning, and being a part of its inception is an exhilarating feeling. Adds Chef Eyal.

Chef Eyal Shani has earned himself the nickname "cauliflower king" and "Chef Tomato" for his impressive ability to turn vegetables into the star of the show. This passion for plant-based cuisine stems from his grandfather, who was a dedicated vegan and agronomist. Eyal's grandfather was given the opportunity to travel to Paris to study the field of plant science for five years. However, as a requirement of the French Republic at the time, he was obligated to serve in South Africa and teach tribes how to grow their own plants. Initially, he was supposed to serve for only ten years, but he ended up staying in South Africa for thirty-five years. It was during this time that he became vegan and upon returning to Israel, he introduced veganism to the community, becoming the first person to do so.

During my childhood, my grandfather made it his mission to teach me how to appreciate and understand food. He insisted that my mother stop cooking for me and instead focused on squeezing vegetables, fruits, and roots into juices and salads. While my friends were enjoying cakes, I would sometimes cry because I wanted some

too. In those moments, my grandfather would make a unique cake by pouring a mixture onto the roof to be cooked by the sun. The resulting cake had a top that tasted like the sun and a bottom that tasted like the roof, which was not always the most appetizing experience but one I will never forget.” Says Chef Eyal.

He further explains that this upbringing allowed him to recognise that vegetables, roots, leaves, and fruits are all individual creations, much like animals, with their own distinct characteristics. This understanding is reflected in his cooking style, which emphasizes the pure essence of each ingredient, rather than masking it with excessive spices and seasonings. Rather than blending and mixing ingredients, he aims to showcase the unique inner beauty of each component.

When I asked how Chef Eyal developed his unique perspective, he shared a profound philosophy. "As humans, our skin creates a wall that divides us, leading to fear and distance between us and everything else. This weak layer is responsible for anger, emptiness, and loneliness. However, by shortening this distance, we can nourish our souls. I chose to eliminate this distance and be completely present with everything I do, although it's not possible with everything and everybody, one must choose. I believe that there are no boundaries between the food I prepare and the people who enjoy it. It brings me immense fulfillment and I have chosen to live this way. It takes courage

to fully immerse yourself in everything you do, as attention is energy, and whatever you give attention to, you give life to. By being attuned to the energy you give and receive, you can shape the course of your life".

Chef Eyal's philosophy is to let things come into his life naturally without forcing them. If something is meant for him, he welcomes it with an open mind and heart. However, if it doesn't feel right, he doesn't pursue it. This openness to what the universe has in store for him has led him to success in his career. Despite being tempted by offers to expand and take risks for big rewards, he never pursued anything that didn't align with his values and intentions. Chef Eyal

believes that staying true to his purpose is what has made his endeavors successful. He never sought to be big, but rather to stay genuine in his approach.

Chef Eyal shared a story about turtles by the sea as a parting gift to me and you, to encourage us to stay open, focused, and present on the light that guides us, rather than the tempting, distracting shiny lights around us.

“Once I heard a story about a place where all the green sea turtles are born somewhere in Mexico. The female climbs from the sea to the shore to bury her eggs and return to the sea. After thirty days when the moon is full it reflects on the water and

the sea. People discovered this phenomenon, and it became a tourist attraction. Eventually hotels, restaurants, and nightlife opened close by. The lights from the nightlife would distract the turtles so much that instead of following the reflection of the moon into the ocean, they would chase the artificial lights and die along the way. The moral of this story is that even if the light you’re seeing is strong, you must find your own light.”

Chef Eyal's culinary mastery, combined with his genuine and sincere demeanor towards people, creates

moment,” says Chef Shani. “I can give you an experience that will shake you.”

Q&A with SARA AQEL

When did you know you wanted to become a chef?

The minute I first cooked for my family and friends; I was probably 14!

Almost everyone thinks that going to culinary school is when your culinary journey starts; I’m here to tell you it’s not. For me, it started when I first cooked in a professional kitchen, with a team that was a lot more experienced than I was, in a restaurant that caters to the top class of Hong Kong and that pressure and sense of responsibility for learning

better, doing better, delivering better was where the journey really started. What does success look like for you as a chef? (fame, Michelin stars, your own restaurant, your own cooking show etc?)

It’s building a community through my own restaurant.

What does a signature dish need to have for it to be a signature?

Identity, history, and personality. My experience working with award winning culinary destinations from around

the world has taught me to see food and heritage from a different perspective every time.

How do you come up with your signature dishes?

Nostalgic flavors, sceneries, smells, faces, and traditions are my key ingredients to any signature dish.

How did The Abu Dhabi EDITION collaboration come to be?

I’ve always wanted to visit the capital and explore its culinary traditions and get to know the community. I wanted to create signature dishes that represent my personal culinary philosophy while also blending in key ingredients and dishes from the region. Thankfully, The Abu Dhabi EDITION made that happen and the result was a beautifully cohesive menu.

The EDITION Hotel group is an unexpected and refreshing collection of individualized, customized, one-of-akind hotels that redefine the codes of traditional luxury. The opportunity to collaborate with The Abu Dhabi EDITION was a chance that I couldn’t miss! The property is modern, edgy and is famous for its dining venues, it simply aligns perfectly with what I do.

How do you want people to experience your food?

By making it their own experience and creating memories out of it.

Your favourite childhood dish?

Chicken Fatteh for lunch and rice pudding for dessert.

When you aren't cooking what are you eating?

Makloubeh, ramen, tacos!

“WHEN I FIRST COOKED IN A PROFESSIONAL KITCHEN, WITH A TEAM THAT WAS A LOT MORE EXPERIENCED THAN I WAS, [...] WAS WHERE THE JOURNEY REALLY STARTED."

BY PANOS LOUPASIS,

MANAGING DIRECTOR FOR

MIDDLE EAST HOTELIERS The Rise and Rise of T

his month sees hoteliers from around the globe coming together to attend the Arabian Travel Market (ATM) in Dubai and the Future Hospitality Summit (FHS) in Riyadh. They are two of the largest and most influential travel exhibitions in the Middle East, attracting industry

professionals, tourism boards, hospitality companies, airlines, travel agents, and media from around the world. The annual events provide an opportunity for our industry to celebrate its successes, reflect on its progress, promote tourism in the region, facilitate business opportunities, and explore the long-term direction of travel.

MARKET

TÜRKIYE, THE MIDDLE EAST AND AFRICA, WYNDHAM HOTELS & RESORTS

HCNME ARABIAN TRAVEL MARKET 2023

While Covid-19 posed unprecedented challenges for the hospitality sector, it has been a privilege to witness the resilience of our industry where post-pandemic recovery continues to go from strength to strength. Nowhere is this trend more evident than in the Middle East & Africa.

In 2022 travel statistics painted an optimistic picture, especially for the Middle East and Africa region. Occupancy rates recorded an increase of approximately 19 percent compared to 2021, according to the Middle East and Africa 2022 Hotel Review report by STR. Moreover, in 2022 the Average Daily Rate (ADR) increased by approximately 17 percent, with RevPAR growing almost 40 percent. While in 2022, occupancy was just six percent lower than in 2019, RevPAR was 14 percent higher, driven by a strong ADR increase of over 21 percent compared to 2019.

The positive trends were similar for several destinations, including Abu Dhabi, Amman, Beirut, Cairo and Giza, Casablanca, Cape Town Centre, Dar es Salam, Doha, Dubai, Jeddah, Johannesburg, Lagos, Manama, Muscat, Nairobi, Riyadh, Sandton and Sharm El Sheikh.

Increases in religious and leisure travel have also driv en growth in Saudi Arabia (KSA), which had more than 40,000 hotel rooms under contract at the start of 2023, according to figures released by STR. The Kingdom – re cently declared the fastestgrowing tourism destination in the world - is playing a key role in the regional sector’s upward trajectory, with ex citing growth happening as it builds a world-class tourism industry.

Central to continued successful growth is under standing and pivoting to meet the needs of travellers. As the preferences of guests continue to evolve, the hos pitality industry is quickly adapting to meet new trends. For example, we’ve seen a rise in the number of ‘digital nomads’ looking to mix relaxation and productivity. According to a recent Travel ler Value Index by Expedia Group, 28 percent of people plan on taking a trip in the next 12 months, during which they can combine remote work with leisure travel.

The sector is becoming ever more accessible to these types of guests through the timely introduction of pack ages such as our ‘Work from Wyndham’ offering, with

“I BEGAN MY FORAY INTO THE INDUSTRY WITH THE SOLE PURPOSE OF SUPPORTING MY CAREER AS A FREESTYLE SKIER.”

PAUL STEVENS COO, ACCOR, MIDDLE EAST, AFRICA & TÜRKIYE

HOSPITALITY CHIEF TO FREESTYLE SKIER

Newly appointed COO, Paul Stevens has big plans for Accor’s Premium, Mid-scale, and Economy Division

Once upon a time, a small hotel in France called Novotel was run by a visionary entrepreneur named Paul Dubrule. He dreamed of creating a hotel chain that would revolutionise the hospitality industry and offer guests a new and exciting experience. Little did he know, this would become the foundation of the Accor Group; one of the leading hospitality groups in the world. Today, Accor is the largest hospitality company in Europe. It ranks sixth globally in size, operating over 5,300 locations in more than a 110 countries with a workforce of over 260,000 employees worldwide. Last year Accor simplified its 50+ brands by segmenting them under two business divisions, “Premium, Midscale and Economy” and “Luxury and Lifestyle.” Overseeing the group’s Premium, Mid-scale, and Economy brands is newly appointed Paul Stevens. He is a seasoned hospitality leader with a 30-year track record of delivering exceptional operational and financial performance. Having previously worked with Sofitel Hotels & Resorts in Fiji, Novotel Hotels & Resorts in Australia, and the Bezzina Property Group, Paul brings an ocean of experience to the new role and shares his aspirations for the division and the group with us.

Paul may have started his hospitality career in the kitchen, but his focus was purely on the slopes. “I began my foray into the industry with the sole purpose of supporting my career as a freestyle skier. My initial job was as a kitchen assistant in the

dishwashing division at a ski resort in Australia.” As he progressed, he moved up the ranks and worked as a waiter, barman, and supervisor. Soon enough he picked up an interest in hospitality and enrolled in a distance learning program to study hospitality catering. “Ultimately, I had to make a choice between a career in construction or hospitality. I completed my course via correspondence, and the ski resort where I was sponsored offered me a role to help me launch my career. I began coaching in the US and later retired from skiing to focus entirely on hospitality. What I find most appealing about the hospitality industry is the human element. Being able to work with people of various nationalities, in diverse climates and cultures, is what I cherish the most about this field.”

Paul has been a loyal member of the Accor Group for many years having joined the Accor team in 1997 as a General Manager, later returning in 2007 as the lead for Hotel Operations in Thailand. This was followed by his appointment as the Vice President of Operations for the Midscale and Economy brands in Upper Southeast Asia.

“MY INITIAL JOB WAS AS A KITCHEN ASSISTANT IN THE DISHWASHING DIVISION AT A SKI RESORT IN AUSTRALIA."

“IN SAUDI ARABIA, WE HAVE MANY LEADS FOR ALL OUR BRANDS, MAKING DEVELOPMENT A KEY FOCUS IN THIS REGION. WE ARE ALSO TARGETING GROWTH OPPORTUNITIES IN TÜRKIYE AND EGYPT. HOWEVER, WE DO FACE CHALLENGES IN TRAINING AND ATTRACTING LOCAL TALENT, WHICH IS CRUCIAL FOR OUR SUCCESS IN THESE MARKETS. WE ARE ACTIVELY WORKING ON PROGRAMS TO ADDRESS THIS IN KEY MARKETS."

Paul also served as the Chief Executive Officer for Accor Plus, overseeing the management of Accor's subscription loyalty program in the Asia Pacific region before becoming Chief Operating Officer for the Middle East, Türkiye, and Africa. “I find the challenge of working in new geographical locations, with different cultures and markets to be an exciting opportunity to grow and learn. That's why I jumped at the chance to work with Duncan O’Rourke (CEO Premium, Midscale and Economy brands, Middle East, Africa, Türkiye & Asia Pacific, Accor), a visionary hotelier who shared my goals for the region. Together, we aim to make a difference and contribute to the global success of Accor.”

Having spent the past few years working in the Asian market and being new to the Middle East, Paul brings a fresh perspective to hospitality in the region. “The MEA and Türkiye region is characterised by a strong sense of hospitality, cross-cultural acceptance, and a shared passion for food and flavours. This region takes great pride in their heritage, which is evident in their cuisine.”

“One of the opportunities we have is to develop local workforces in the MEA region, similar to the Asian markets where locals are employed in the hospitality industry. The MEA region has significant tourism flows and accessibility, whereas Asia's tourism is more dependent on intra-regional and local

flows.” He goes on to add, “Diversity is an essential aspect of the leadership team and I am proud to have a team that represents a wide range of cultures and backgrounds.”

Accor's Premium, Midscale, and Economy Division in the Middle East, Africa & Türkiye operates over 200 hotels with more than 47,000 keys, and an additional 80 properties with nearly 15,000 keys in the pipeline. The division features a diverse range of brands including Swissotel, Pullman, Movenpick, Grand Mercure, Mercure, Novotel, Novotel Suites, Adagio, Ibis, Ibis Budget, and Ibis Styles. Paul states, “Our region holds significant importance for expanding our global footprint, given the already extensive presence of Accor properties. With this foundation in place, we also have an excellent opportunity to further enhance the brand recognition of Movenpick Hotels & Resorts.”

According to Paul, partners are beginning to express interest in the premium and midscale brands, as well as extended stay brands such as Novotel Living and other living products and brands creating an opportunity for growth in this segment.

“In Saudi Arabia, we have many leads for all our brands, making development a key focus in this region. We are also targeting growth opportunities in Türkiye and Egypt. However, we do face challenges in training and attracting local talent, which is crucial for our success in these markets. We are actively working on programs to address this challenge in key markets.”

The Saudi Arabia market is a key focus for many hotel groups, but for Paul it’s the latest advancements, investments, and technology being introduced in the country that makes it an attractive showcase for businesses to develop and operate their brands in the most innovative and efficient ways possible.

“To increase the attractiveness of travel and tourism to the country, Saudi Arabia is currently investing in its infrastructure and is focused on developing its local talent; something we are actively supporting in every way possible.” Paul further adds, “The Kingdom is currently in the process of developing new, beautiful destinations such as the Red Sea, NEOM, Qiddiya, and

Diriyah, which will add to the country's compelling offerings and attract more international travellers. These mega developments come with world-class infrastructure and local talent development plans, which will support the growing tourism industry, and promoting the country’s cultural heritage and natural beauty will ensure it is well-positioned on the map alongside other global tourism destinations.”

This year, the group plans to open approximately 18 properties across the region, which will amount to an additional 1,857 keys in its portfolio. “We will be expanding our footprint across Oman, Qatar,

Saudi Arabia, UAE, Democratic Republic of Congo, Ivory Coast, Kenya, South Africa and Türkiye in key destinations such as Muscat, Dubai, Cape Town, Istanbul, Ankara and Abidjan. Key openings for us this year include Swissotel Hotel & Residences Doha Cornice Park Towers with 472 keys, which is scheduled to open by the end of the year. Then Mercure Dubai Deira is set to open its doors in Q3 this year with 152 keys; Swissotel Hotel & Residences Cesme in Turkey set to open in Q3 with 354 keys and lastly Pullman Cape Town City Centre, which will be the brand’s debut in South Africa, will also be open its doors later this year.”

Of all the openings planned, Paul is most excited about opening Pullman in Cape Town, South Africa. “The brand debut of Pullman in South Africa is an incredibly exciting milestone for us, not only in the region, but for the brand globally. Being able to bring the Pullman essence and services to the market is a highlight no doubt.”

Sustainability has become the most crucial topic in hospitality because the industry significantly impacts the environment and communities where it operates. The industry's reliance on natural resources, energy, and water means it has a significant carbon footprint, contributing to climate change. In addition to the environmental impact, sustainability is crucial because it is becoming increasingly important to guests. Today's consumers are more aware of environmental and social issues and are likelier to choose companies prioritising sustainability.

As natural resources become scarcer and the impact of climate change becomes more severe, hotels will become increasingly complex and costly to operate in unsustainable ways. Hotel groups like Accor understand that embracing sustainable practices can future-proof their operations and reduce their risk of being negatively impacted by future resource constraints or regulatory changes.

Paul adds, “a hotel, and the hospitality industry by itself, is an ecosystem and we are able to influence consumers to choose more sustainable alternatives; at the same time, we listen to the voice and needs of our guests.”

Some of the changes implemented in the groups properties include; conscious use of resources, water and energy conservation reduction of food waste, the objective to reach net zero emissions, and ongoing dialogue with manufacturers and suppliers for responsible sustainable alternatives.

“On a macro level, we have a combined goal with Accor’s Net Zero Carbon and the UAE’s Net Zero vision by 2050. We have been actively partnering with Dubai Tourism in all their sustainability endeavours, such as Dubai Can.”

Paul explains that Accor’s global carbon strategy is built on 4 pillars comprising of, promoting a low-carbon mindset across the company – (all

“A HOTEL, AND THE HOSPITALITY INDUSTRY BY ITSELF, IS AN ECOSYSTEM AND WE ARE ABLE TO INFLUENCE CONSUMERS TO CHOOSE MORE SUSTAINABLE ALTERNATIVES; AT THE SAME TIME, WE LISTEN TO THE VOICE AND NEEDS OF OUR GUESTS”

hotels have annual goals and monitor and record water, enery and utility consumptions on monthly basis), transitioning to smart green hotels, enhancing hotel brand, design, and technical standards to improve energy efficiency, accelerating the use of green energy wherever possible, and the launch of new guest offerings and carbon offsetting solutions for guests.

“When it comes to the day-to-day operations of our hotels, these are some of the key aspects we focus on; strong leadership and empowerment through training and on the job coaching and accountability of teams. In addition, sustainability onboarding training for all team members in all our hotels, sustainable standards as an integral part of our Brand Standards

across all segments is essential. We also look at sustainability objectives as part of key targets at all levels, the use of ecolabelled chemicals, water and energy saving units, and emphasis on local produce and services. Moreover, strong waste segregation and recycling objectives, partnerships with local environmental bodies and NGOs, guest engagement (towel and linen reuse programme, recycling, sustainable food menus) and digitalisation: Accor Key and hybrid meeting offers are also a priority.”

Furthermore, in 2020, Accor joined the UN Global Tourism Plastics Initiative and pledged to remove all singleuse plastic items from guest experiences. “Innovation is at the center of this process and as such, we have created a

new plastic-free range of nearly 50 amenities, made from materials such as wood, bamboo or paper, with external certification on non-deforestation for instance. Lastly, but certainly not least, in 2021, Accor joined the Sustainable Hospitality Alliance, a global organisation that aims to use the industry’s collective power to tackle key challenges, in alignment with the United Nations’ Sustainable Development Goals (SDGs). Members of the alliance make up 25% of the global hotel industry (in terms of rooms), and include our peers within the industry.” Adds Paul.

Paul concludes by saying that in addition to achieving the region’s ESG goals, which includes eliminating single-use plastic from customerfacing operations and finding sustainable solutions, he also aims to support social enterprises in the countries where he operates. In addition to this, achieving the successful opening of all properties in the pipeline for the year is a key objective of the team.

“As a new leadership team, one of our main ambitions for this year is to reconnect with the teams on the ground through a series of gatherings and activities. Due to my background in loyalty as CEO of Accor Plus, one of the main priorities I have for the region is to continue growing our commitments and offerings to members of ALL – Accor Live Limitless.”

HEBA

RUMHEIN, Founder, SIRAJ RESTAURANT DUBAI

“SO WHY COULDN'T I RUN MY OWN RESTAURANT?" THE ANSWER WAS CLEAR: SHE COULD, AND SHE DID."

iraj Restaurant

Dubai was awarded the Best Middle Eastern Restaurant at the prestigious Leaders in F&B Awards 2022. The fine dining venue is renowned for its authentic Emirati Levantine cuisine and its name, 'Siraj' which means 'lamp’ in Arabic perfectly embodies the warmth and hospitality the restaurant strives to offer guests.

The restaurant's interiors are elegantly designed with traditional Emirati elements, including intricate wooden screens, patterned rugs, and ornate light fixtures.

The menu at Siraj Restaurant is a tribute to Emirati cuisine, featuring a wide range of traditional dishes prepared with the freshest ingredients. The restaurant prides itself on using only the finest quality ingredients sourced from local markets, and the chefs use traditional cooking methods to bring out the authentic flavours of each dish.

Some of the signature dishes at Siraj Restaurant include Siraj's Ribs, which is an exquisite slow-cooked meat dish recipe passed down from mother to daughter adding a unique touch to the menu.

Another must-try dish is the grilled hammour, a local

fish marinated with herbs and spices and served with fragrant rice. The restaurant's famous luqaimat, which are small fried dough balls drizzled with sweet syrup and are an absolute must for dessert.

The woman behind Siraj is, Heba Rumhein is of Syrian origin. Born in a city called Qamishli, located on the Syria–Turkey border to hotelier parents, Heba’s path into hospitality began at a very young age. She recounts, “When I was 13 years old, I developed a passion for cooking. I regularly read recipes from magazines and collected them with the aim of cooking in my mother's kitchen. However, my

BY SEYMONE MOODLEY

HEBA RUMHEIN WHY ME? WHY NOT S

mother was very protective of her kitchen and did not allow anyone to enter it, fearing it would become messy. So, I had to wait for school holidays and sneak into the kitchen while she was at work. After preparing meals, I cleaned the kitchen and left a portion for my mother to taste. Initially, she thought that our neighbors had sent us the dishes to taste, and she never believed that I had cooked them. I had to show her the recipes I had taken from the magazines to prove that it was my work. Eventually, she gave me her blessing to cook every Friday for the family.”

In addition to being a managing partner and run-

ning the operations of their family hotel, Heba's mother was an expert in the kitchen. Therefore, when she gave her thirteen-year-old daughter her blessing to cook, it was a special recognition and honour for Heba.

During Heba's childhood, her father held the position of Head of Agriculture in Syria, and Qamishli was recognised as the primary area for the agriculture sector. The town was a melting pot of cultures, including Armenian, Assyrian Christian, and Kurdish. As a result, people were exposed to a diverse range of cuisines, which inspired Heba to explore culinary offerings from each culture.

When Heba moved to Damascus, she encountered a new style of cooking that differed from what she had grown accustomed to in Qamishli. However, she learned new recipes from her grandmother, which had different techniques from those she observed in her hometown. Although they were the same dishes, the cooking methods were entirely different.

Heba further strengthened her hospitality career when she moved to the GCC over twenty years ago. She recalls, “Nineteen years ago, I began my career in hospitality as an Event Manager at Madinat Jumeirah. In this role, I oversaw the events and catering department for

five years before receiving a promotion to Associate Director of Events at Jumeirah Group. During my time at Madinat Jumeirah, I organized various events, including weddings, the Dubai Film Festival, and car launch events. I collaborated with the chefs to create menus, supervised the food plating and presentation. As part of a large team of experts, I played a key role in establishing the Majlis and contributed to designing the food menu with the assistance of the chefs.

After leaving Madinat Jumeirah, I joined Atlantis The Palm as Director of Events and Catering. There, I contributed to the creation of Asateer, a venue that is not only used for Ramadan Iftar and Suhour but also serves as a strategic venue for hosting major events and weddings.”

After many years of successfully managing the Majlis in Madinat Jumeirah, the Asateer tent in Atlantis The Palm, and the setup of MBC Ramadan Tent, Heba began to receive recognition for her exceptional operational and logistical skills. People took notice of her ability to run large-scale events and were impressed with her behind-the-scenes management style. This recognition gave Heba the confidence to pursue her dream of owning her own restaurant. She thought, "Why not? I've been running tents that cater to almost 1000 guests regularly, so why couldn't I run my own restaurant?" The answer was clear: she could, and she did.

The Siraj story began during Heba's vacation in Oman when she dined at a restaurant owned by the Late Sultan bin Qaboos of Oman. The restaurant served Omani food in a fine dining presentation, and it was Heba's first experience witnessing Khaleeji cuisine served in this manner. The Late Sultan bin Qaboos was personally involved in all restaurant details at that time, making the whole experience a "WOW" moment in time. On her way back to Dubai, Heba realized that there was no Emirati restaurant in the UAE that offered traditional Emirati food in a fine dining style. Given Dubai's reputation for being at the forefront of innovation across all offerings, she saw an opportunity to create the first Emirati cuisine concept with a fine dining touch mixed with her traditional Levantine heritage to the menu.

At the time, the main challenge was finding a prime location for the restaurant since these locations were only given to established franchises and well-known brands. This was a disappointment for her. Eventually, she was able to secure the restaurant venue at Souk Al Bahar witnessing the birth of Siraj, a culinary haven inspired by the rich Emirati and Levantine cultures.

The moment guests step into Siraj, they are captivated by the blend of cultures reflected in the restaurant's interiors. Poetic phrases by His Highness Sheikh Mohammed

bin Rashid Al Maktoum, Vice President and Prime Minister

of the UAE and Ruler of Dubai, adorn the walls made of sand and stones, which respectively represent the desert and Levantine heritages. The authenticity of both cultures is further enhanced by the freshly baked Saj and Reqaq bread, and the unique presentation of dishes like the Biryani wrapped to perfection. It's no wonder that guests absolutely adore their experience at Siraj.

According to Heba operating an F&B business in Dubai is an uphill battle, given the cutthroat competition that has set a high bar for service quality, culinary offerings, staffing, and

resources. Surviving and thriving in such an environment is a heroic feat in itself. Keeping up with the latest culinary trends and striving to maintain a high level of customer satisfaction are crucial in this industry while keeping standards for food and service remain exceptionally high.

Heba is also the owner of The H Concepts and Events, an organisation that offers event concepts, entertainment, production, catering, and other logistical services.

She adds, “After joining MBC, I founded Eventique, the event management arm of the MBC Group, and ran it for seven years. Under the Eventique umbrella, we successfully managed numerous high-profile events, including the Arab Economic Forum, Dubai Film Festival, and Souq Okaz. However, when I left MBC to start my own restaurant, the company was closed down as I was the only person who knew how to run it. Therefore, I acquired all of Eventique's assets and, together with the original team, established The H Concept. We continued Eventique's successful legacy, managing and executing various large-scale events, including royal weddings in UAE, Oman, KSA, and Azerbaijan. Our services encompassed event concept development, entertainment, production, catering, and logistics, among others. The Dubai Film Festival holds a special place in my heart, closely followed by Souk Okaz, which were among the first events hosted in KSA.”

Heba says the most rewarding aspect of being a hospitality entrepreneur is the constant challenge of surpassing oneself. Every day presents an

“THE MOMENT GUESTS STEP INTO SIRAJ, THEY ARE CAPTIVATED BY THE BLEND OF LEVANTINE AND EMIRATI CULTURES REFLECTED IN THE RESTAURANT'S INTERIORS. POETIC PHRASES BY HIS HIGHNESS SHEIKH MOHAMMED BIN RASHID AL MAKTOUM, VICE PRESIDENT AND PRIME MINISTER OF THE UAE AND RULER OF DUBAI, ADORN THE WALLS MADE OF SAND AND STONES, WHICH RESPECTIVELY REPRESENT THE DESERT AND LEVANTINE HERITAGES."

opportunity to achieve new milestones and excel. She wakes up each morning and asks herself how she can differentiate her business, add value for her customers, and become a role model in the industry. As a culinary professional, she is constantly pushing herself to be innovative and creative in her endeavors.

She is now the sole owner of Siraj after buying out her partner's share, and according to Heba it's time to expand the brand and open new restaurants, particularly in KSA and other potential locations.

Heba Rumhein, Founder of Siraj Restaurant Dubai

MAKING DELICIOUS POSSIBLE HCNME

MASCARPONE CARDAMOM MOUSSE WITH PISTACHIO SPONGE

PREP 2 hrs

COOK 2 hrs

READY IN 6 hrs (chilling time included)

DIRECTIONS

Mascarpone cardamom mousse

Bloom the gelatin in the water and set aside

> Whip the mascarpone cheese and condensed milk until smooth and lump free.

> Add the Nestlé® cream and cardamom powder

> Melt the bloomed gelatin for 20 seconds in the microwave and add in the cheese mixture and emulsify

> Fold the whipped cream

> Set in the desired mould or in a piping bag

Pistachio sponge

INGREDIENTS

MASCARPONE CARDAMOM MOUSSE

• 200 g Mascarpone cheese

• 200 g Nestlé® Sweetened Condensed milk

• 50 g Nestlé® Cream

• 150 g Whipped cream

• 1 tbs Gelatin

• 3 tbs Water

PISTACHIO SPONGE

• 40 g Flour

• 40 g Pistachio powder

• 20 g Pistachio paste

• 60 g Butter unsalted

• 100 g Nestlé® Sweetened Condensed milk

• 2 g Baking powder

• 1 g Baking soda

• 40 g Milk

ORANGE BLOSSOM WATER & STAR ANISE SOAKING SYRUP

• 200 g Caster sugar

• 10 g Lemon juice

• 20 g Orange peels

• 1 stick Cinnamon

• 175 g Water

• 50 g Honey

• 4 g Orange blossom water

• 4 pcs Star anise

PISTACHIO PRALINE

• 75 g Pistachio

• 75 g Caster sugar

KITKAT® CRUMBLE

• 60 g Almond powder

• 60 g Brown sugar

• 30 g Butter

• 40 g KITKAT® spread

• 60 g Flour

> Mix the wet ingredients with the dry ingredients and whisk till combined.

> Avoid over mixing the batter.

> Spread the batter evenly on a tray approximately 4mm thickness

> Bake in a preheated oven with 80% saturation @180*c for 25 mins or until golden brown crust.

> Once baked, allow the sponge to come to room temperature and cut in desired shape and keep in a dehydrator overnight.

Soaking syrup

> Take a long bottom pot and add all the ingredients.

> Cook on medium heat till it reaches to a boil and the sugar is melted.

> Take it off heat once it reaches a boil.

> Let it cool down to room temperature before application.

Pistachio praline

> Take a long bottom pan and heat the sugar

> Caramelise the sugar until golden

> Once the sugar has caramelised, take the pan off heat and add the pistachios

> Once the mixed spread the mixture on a Silpat or parchment paper.

> After the mixture has cooled down, pulse it in a food processor

Kit Kat® crumble

> Mix all the ingredients and rub between your palms until it reaches a sand like texture.

> Spread the crumble on a baking sheet and bake at 170*c for 10-12 mins.

A fun fact about you

I cannot work in a silent kitchen. There must be music in the background so I can function better.

Can you give us a glimpse of your career journey so far?

It started with making a chocolate fudge at home to being the preopening head chef of one of the most talked about cafés in Dubai. It was nothing short of a roller coaster ride. Assisting some of the best chefs in the fraternity helped me become versatile.

KRITI SHETTY

HEAD CHEF

What’s your favorite dish to eat and why?

KFC, because that’s the most ordered food amongst the kitchen teams when it’s time to celebrate special days (thank goodness for combo meals).

What are you cooking up today? Tell us more about the dish. For Ramadan I wanted to explore traditional flavours and come up with a fusion plate.

I’m making a mascarpone cardamom mousse with pistachio sponge, infused with orange blossom water and star anise. I will add raspberry coulis on the side along with pistachio praline and KITKAT®crumble.

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

Classical tarts and entremets are all over Instagram. I think French desserts in general be it Choux pastry or croissants are the way to go now.

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

To stay consistent. It is very rare for chefs to change brands that they use unless the quality, or the delivery of service isn’t what they expect anymore.

When did you know you wanted to become a chef?

Cooking and flavour combinations have always been my passion. I learnt this from my father - but to be sure that this is what I decided to study pastry arts. Chef Nandheetha Varadaraj was my chef at that time and the kind of discipline she had and the way she moved in the kitchen made me very curious. After only finishing a week in her kitchen I knew this is where I belonged. I started falling in love with the smallest details of the kitchen.

How would you describe your cooking style?

I’m spontaneous. I think I even dream about food. When I’m left with scraps or leftovers in the kitchen, I have to create something. Most of the time they have been one of my best creations.

If you weren’t a chef, what would you be doing?

I have a degree in theatre and speech. So, if I was not a chef, I think I would be exploring that. I’m very sure I would somehow wind up being in the kitchen again.

FIND OUT MORE ABOUT US HERE:

INDIAN NATIONAL, KRITI HAS MORE THAN 12 YEARS OF CULINARY EXPERIENCE, 2 OF WHICH ARE IN THE UAE.

HEAD CHEF KRITI SHETTY

MAKING DELICIOUS POSSIBLE HCNME

PISTACHIO SOUFFLÉ

PREP 50 mins COOK 8 - 10 min

INGREDIENTS

DRY STORE

• 200 g Sugar

GENERAL STORE

• 50 g Corn Starch

• 200 g Pistachio Paste

• 100 g Roasted Pistachio

FROZEN ITEMS

• 1 pcs Vanila pod by Tahiti

• 100 g Milk Chocolate

• 100 g Dark Chocolate

• 500 g Chocolate Ice Cream

DAIRY

• 500 g Milk

• 170 g Egg white

• 2 g Egg White powder

• 50 g Butter

NESTLE PRODUCTS

• 200 g KITKAT® Spread

READY IN 1 hr

DIRECTIONS

Soufflé base

> Heat up milik in a pot until boiling, infuse one vanilla pod inside for 20mins

> Strain, heat it up again unitl warm

> Mix sugar and corn starch, add the mixture in

> Stir with whisk on midium heat for 1mins

> Cool down in blast chiller for 5mins

> Blend the mixture until smooth

Chocolate garnish

> Melt chocolate, spreat out in between two transter sheet, shape with pastry cutter,

> Keep in chiller

Soufflé mix

> Mix soufflé base with pistachio paste

> Whip egg white to hard peek, add sugar by three times

> Mix meringue with soufflé base

> Add KITKAT® Spread to use as crispy stuffing

Cooking

> Preheat oven at 180 degree

> Bake in oven for 8-10mins

Present

> Finish with chocolate garnish, chocolate icecream and toastesd pistachio

Your favorite quote:

Treat others how you would like to be treated.

Can you give us a glimpse of your career journey so far?

In the strict sense, my career started in my dad’s kitchen when I was 6 years old. I spent all my summer and winter holidays there learning and practicing how to perfect Chinese desserts. I later spent 6 years in France and became a French pastry chef. In Dubai I then worked as head pastry in an Italian restaurant. Now I am going back to Paris again. I can’t wait to leave my mark, with the inspiration I got from the GCC.

What’s your favorite dish to eat and why?

Dumplings because the taste reminds me of family. Being Chinese, not only do we eat dumplings during Lunar New Year, we have them every time when my family gets together. My mom makes the dough, my brother chops the meat and vegetables,

JIA DENG

HEAD PASTRY L’AMO BISTRO DEL MARE AND DELIZIE CAFÉ

CHINESE NATIONAL, JIA HAS MORE THAN 15 YEARS OF CULINARY EXPERIENCE, 3 OF WHICH ARE IN THE UAE.

and my dad is in charge of seasoning. I then boil them. When I eat dumplings, it brings me back to the happy times with my family. What are you cooking up today? Tell us more about the dish.

Pistachio soufflé is on the menu today. French meringue with pure pistachio paste, stuffed with dark chocolate and milk chocolate crumble. Soufflé is a classic French dessert that looks simple however the process is very delicate. It tastes creamy and is as fluffy as clouds.

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

For pastry-making, the best ingredients are plant- based and nutritional ingredients. This allows us to simplify the cooking process, optimize the taste and texture of desserts and create various visual presentations.

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

The demand of vegetarian and vegan desserts is increasing by leaps and bounds. Plantbased ingredients are rapidly growing in popularity.

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

As an Asian chef, sometimes it’s quite difficult to find the premium-quality ingredients traditionally found in Asia. For example, matcha powder and black sesame paste. My hope is that these Asian ingredients become more common in the Middle East.

When did you know you wanted to become a chef?

I knew I wanted to become a chef when I found myself spending a lot of time in the kitchen, including my spare time. This includes weekends and holidays.

What is your definition of good food?

Fresh ingredients that are in season. In addition, the food preparation need to respect the original taste of the ingredients.

If you weren’t a chef what would you be doing?

I would have liked to be a gardener. Working with plants always calms me. I could create beauty and enjoy the nature at the same time.

FIND OUT MORE ABOUT US HERE:

F&B FUNDAMENTALS FROM DUBAI’S TOP RESTAURATEURS

A conversation with Fundamental Hospitality duo Evgeny Kuzin, Chairman of Fundamental Hospitality & Maxim Vlasov, Co-Chairman of Fundamental Hospitality

Fundamental Hospitality is an international ecosystem of lifestyle and dining concepts. Creators, Evgeny Kuzin, Chairman of Fundamental Hospitality and Maxim Vlasov, Co-Chairman of Fundamental Hospitality develop elevated dining and leisure brands that showcase the quality and innovation of the region. At the same time, they export brands to key cosmopolitan cities around the world.

Their approach to F&B has led to a unique and dynamic experience in each venue they own. Fundamental Hospitality’s brands include globally acclaimed concepts Gaia, Shanghai Me, Alaya, La Maison Ani, Piatti and Izu Burger. This includes international franchises of Scalini Dubai, Scalini Riyadh, Cipriani Dubai, and Cipriani Dolci UAE.

The group owns and operates venues across the Middle East and Europe, with ongoing expansion of the group’s concepts into the GCC, Europe, UK, and USA. They have confirmed an additional 5 concepts in Dubai, set to open by 2024, which will enable them to cement ourselves as a leading innovator in the hospitality sector.

Kuzin says, “When I think about it, social interac-

tion and connection are my favourite parts of our industry. I really enjoy sharing special occasions and making memories over lunch, dinner, or an evening with loved ones. To me, those moments are the core of the dining industry. When we set up our first concepts in Dubai, I focused on bringing international brands to the market, and finding the right fit for our audience. I also wanted to create an environment that made people want to stay, enjoy themselves, and return regularly. Now, as the group has evolved, and our focus has shifted to home-grown concepts that appeal to an international audience, I am involved in every element of the creative process. This goes from ingredient sourcing, food tastings, research trips, to brand and campaign development. I love seeing the transition as our initial plans and ideas come to life, as well as the reaction from our clients and customersit is so rewarding.”

Both Kuzin and Vlasov value quality, craftmanship, and creativity above all else. Their shared vision is to create home-grown concepts that last and appeal to a global audience, while showcasing the strength of the regional culinary industry on an international level.

“As we scale and grow, our aim is to ensure that

our standard and service remains as strong across every venue, location, and market. This ensures our clients can enjoy the same excellent experience every time they dine with us,” adds Kuzin.

Vlasov says that agility is one of the most important,

and often overlooked skills required in the industry. He comments, “We analyse every decision, whether it is a new menu item, event, or activation, to determine how it affects the restaurant, the reaction of our guests, and the impact it has on our revenue.

Evgeny Kuzin, Chairman of Fundamental Hospitality

We learn and adapt. When we need to make a change, or we notice something isn’t having the desired result, we act fast, find a creative solution, and make the needed shifts. Restaurants are incredibly fast paced, both inside and out of the kitchen. We always aim to ensure we are one step ahead, of both our competitors and our clientele. It is important for a brand to be cohesive and timeless, and appeal to an international audience. We aim to create harmony between location, cuisine, and ambiance, and develop brands with longevity, consistency, and international expansion in mind.”

Less is more is now defunct in the hospitality industry in the region today. Most venues are trying to outdo one another by adding ‘more’. Kuzin talks about the benefits of keeping things simple. He further states, “One of the most interesting things I have noticed, is that even our most discerning clientele are looking for something fairly simple. They want to feel comfortable, eat well, and relax in an environment and ambiance that welcomes them. Fine dining trends have evolved, with an increase in the

popularity and prevalence of premium restaurant serving elevated, sharing plates, and nourishing cuisine. This is in opposition to traditional small portion sizes.”

He also mentions that globally, social media has become a catalyst for the dining industry itself, with many guests requesting the dishes that they have seen online. This creates massexposure for restaurant brands, with an more emphasis on plating, aesthetics, and creativity in both the kitchen and front of house.

Kuzin goes on to add, “In the UAE specifically, we have noticed a significant shift in our client expectations and values after dinner. In previous years, large-scale parties and events were the market standard and client preference. However, our customers are now seeking a more refined nightlife. Smaller, more exclusive hidden lounges or nightclubs are in high demand, which aligns with trends in key markets around the world, such as London or New York. We have also seen a rise in the popularity of luxury beach clubs and leisure destinations, especially during the cooler months, which shows a shift towards “day-life”,

stay-cations and entertainment destinations.”

Vlasov says, “Fundamental Hospitality analyses data from its customer

relationship management software, which has become an invaluable tool for their operations.” He adds that the insights also provide

Maxim Vlasov, Co-Chairman of Fundamental Hospitality

“FUNDAMENTAL HOSPITALITY ANALYSES DATA FROM ITS CUSTOMER RELATIONSHIP MANAGEMENT SOFTWARE, WHICH HAS BECOME AN INVALUABLE TOOL FOR THEIR OPERATIONS.”

tangible evidence for trends and preferences, which are considered and implemented across our expansion plans.

“Within each restaurant, the management and staff are trained to utilize the system effectively, to the manage expectations of all our guests, and provide them with their preferred table, as well as their favourite dishes and beverages. Across all of our concepts, we ensure that our menus are inclusive of dietary restrictions and cultural preferences so that there is something for everyone at our restaurants.

We have also made changes to our aesthetic, design, musical direction, and entertainment schedules based on feedback, to maintain an inclusive approach,” as Vlasov posits.

The pair are constantly evolving and looking at new and exciting projects for the future. This year, they will introduce an imaginative dining and entertainment concept, Evie’s, to Dubai’s International Financial Centre (DIFC); Kigo, a Japanese omakase concept in the Four Seasons DIFC; Maison La Plage, a beachside escape inspired by the history of the South of France; La Petit Ani, a French-Mediterranean boulangerie in DIFC; the first Izu Burger Joint, located in Box Park, Jumeirah; and Sirene Beach by Gaia, at the new J1 Beach located in the La Mer precinct.

For their overseas expansion, they aim to solidify their reputation and showcase the strength of Dubai’s culinary landscape. Firstly is the launch of Gaia London set to open in Mayfair in 2023; Gaia Marbella, which will open within the renowned Puenta Romana Hotel; and Gaia Miami, located in South Beach. Next is Cipriani Dolci which will open within Riyadh’s Diplomatic Quarter, as well as FrenchMediterranean concept, La Maison Ani which is set to open in London, UK, in the next twelve months.

“WE’VE BEEN ADOPTING AND IMPLEMENTING A SUSRESTAURANTS ARE INCREDIBLY FAST PACED, BOTH INSIDE AND OUT OF THE KITCHEN. WE ALWAYS AIM TO ENSURE WE ARE ONE STEP AHEAD, OF BOTH OUR COMPETITORS AND OUR CLIENTELE.”

YOUR MONTHLY GRIND BY

NESCAFÉ® SUMMER DRINK OFFERINGS

Summer is here, and there is nothing better than having a refreshing beverage by your side to quench your thirst. Sip on these gorgeous summer drinks featuring sweet berries, cinnamon and caramel.

COFFEE MOCKTAILS “THE SHAKERATOS”

Cucumber Shakerato

Ingredients:

> Double shot of espresso

> 30ml Cucumber Syrup

> 100ml Tonic water

> Ice Cubes

> Cucumber Slice

Method:

> Put Espresso shot into the shaker

> Add 15ml of cucumber syrup into the shaker

> Add 40gms of ice cubes and shake it very well for 5 seconds

> Get the serving glass and add 15ml of cucumber syrup and add 40gms Ice cubes

> Pour the iced shaken flavored espresso into the serving glass and topped Cucumber slice

Raspberry Shakerato

Ingredients:

> Double shot of espresso

> 30ml Raspberry Syrup

> 100ml Tonic water

> Ice Cubes

> Raspberry Fruit

> Rosemary

Cranberry Shakerato

Ingredients:

> 65ml Double shot of espresso

> 30ml Cranberry Syrup

> 100ml Tonic water

> Ice Cubes

> Cranberry Fruit

> Mint Leaves

Method:

Method:

> Put Espresso shot into the shaker

> Add 15ml of raspberry syrup into the shaker

> Add 40gms of ice cubes and shake it very well for 5 seconds

> Put Espresso shot into the shaker

> Add 15ml of raspberry syrup into the shaker

> Add 40gms of ice cubes and shake it very well for 5 seconds

> Get the serving glass and add 15ml of raspberry syrup and add 40gms Ice cubes

> Pour the iced shaken flavored espresso into the serving glass and topped Raspberry and Rosemary for garnish

> Get the serving glass and add 15ml of raspberry syrup and add 40gms Ice cubes

> Pour the iced shaken flavored espresso into the serving glass and topped Raspberry and Rosemary for garnish

ICED CAFÉ LATTES

Iced Cinna-bun latte

Ingredients:

> Double shot of espresso

> 10ml Cinnamon Syrup

> 15ml Caramel Syrup

Method:

> Chilled Milk

> Iced cubes

> Whipping Cream

> Cinnamon powder

> Put 10ml of Cinnamon and 15ml Caramel syrup on the glass

> Add Ice cubes till ¾ of the cup

> Pour the chilled milk into the glass with the syrup and ice but leaving a

space for the espresso

> Extract and pour the Espresso shot into the drink

> Topped with whipped cream and garnish with cinnamon powder dusting

> Place the straw and serve

Iced Caramel cheesecake macchiato

Ingredients:

> Double shot of espresso

> 40ml Cheesecake sauce

> Chilled Milk

> Iced cubes

> Caramel sauce drizzle

Method:

> Put 40ml cheesecake sauce on the glass

> Add Ice cubes till ¾ of the cup

> Pour the chilled milk into the glass with the syrup and ice but leaving a

space for the espresso

> Pour in the Espresso shot into the drink

> Topped with Caramel drizzle on a cross-hatch patch pattern

> Place the straw and serve

SUSTAINABILITY REDEFINING LUXURY HOSPITALITY

Amir Golbarg, Senior Vice President Operations for Middle East & Africa at Minor Hotels defines sustainability as "the ability to meet our own needs without compromising the ability of future generations to meet their own needs." These words have become a mantra for Minor Hotels as they continue to make positive contributions towards sustainability one step at a time.

Amir has become an advocate for sustainability even beyond his role as Senior VP of Minor Hotels, he is personally dedicated to making better choices for the environment in which we live, work, and play, and believes this is the only chance we have. He states, “At Minor Hotels, we have developed a strategy that encompasses key areas such as environment, community, guest operations and employees to employ a holistic approach to sustainability to achieve better outcomes. Companies within hospitality can take various courses of action to move to a proactive approach, such as Minor Hotels have

done. It means identifying opportunities and implementing changes before they are needed. The first is to set specific, measurable, and achievable sustainability goals. Each hotel should develop a plan to attain or exceed these goals, including a timeline, budget, and responsible parties. Educating employees is also vital when pursuing a proactive approach. As we’ve seen, particularly at our Anantara brand, employees become invested in achieving better standards when they understand the importance of sustainability. It also encourages more employee engagement and improves employee morale as they see the positive impact the company is making.”

Amir goes on to add that hotels need to provide training on reducing energy and water consumption, recycling, and compost, and reducing waste.

“Partnering with local organisations is an excellent way to promote sustainability. Last year, every Anantara hotel and resort globally signed the UNESCO Sustainable Travel Pledge publicly committing to actions that reduce the

environmental impact of their properties. Another way to be proactive is to work with governments on developing local sustainability initiatives, as we have done in several countries where we operate. For example, in 2018 we partnered with the government of the Maldives to launch the Blue Carbon initiative, which aims to protect and restore the coral reefs that are a vital part of the country’s ecosystem. The following year we partnered with the Thai government to launch the Green Growth 2050 initiative with the intention of reducing our environmental impact by 50% by the year 2050.”

He also says that sharing their progress with guests, does not only demonstrate transparency but also encourages travellers to think about sustainable tourism and make conscious choices when planning their next journey. This also encourages hotels to celebrate their successes when a sustainability goal is met as it creates momentum and drives teams to achieve more.

“We believe in creating experiences that support and enhance the communities and ecosystems where we operate. Regenerative tourism is a massive part of the future of hospitality, and we’re working to make it a reality through our Sustainable Luxury programme. This comprehensive initiative encompasses all aspects of the Minor Hotels’ operations, from how we source food and products to how we manage waste. It is specifically designed to minimise the environmental impact of our hotels and resorts plus creating positive social and economic impacts in local communities. For example, Anantara is transforming four of its award-winning UAE resorts under the ‘Indigenous Sustainable Luxury’ tagline. Qasr Al Sarab Desert Resort by Anantara in Abu Dhabi will become the greenest desert resort in the world. The resort has partnered with Al Ain Water to launch biodegradable water bottles, which will remove 190,000 plastic bottles from use every year. The resort also has a greenhouse that produces over 150 kgs of organic produce every month, which is used in its signature dishes. Anantara Sir Bani Yas Island Resorts, a collection of resorts on a private island in Abu Dhabi, will become the greenest island in the region. The

resorts are committed to delivering world class experiences while also minimising their environmental impact. The resorts have implemented several sustainability initiatives, including using renewable energy sources, reducing water consumption, and recycling and composting. We aim to go beyond traditional sustainable tourism practices to reduce negative impacts and leave destinations in a better condition than before.”

In all 500 hotels and resorts across 55 countries,

the group has implemented sustainable practices around five key principles: Refuse, Reduce, Reuse, Repurpose, Recycle.

Refuse: Anantara The Palm Dubai Resort installed an onsite water bottling plant in 2021, which has saved over 1 million single-use plastic bottles, replacing them with refillable glass bottles.

Reduce: In 2018, Minor Hotels established a set of Sustainability Goals, including reducing their carbon dioxide emissions by 20% over the course of five years.

By 2021, they had already met and surpassed this goal. We have done so by installing LED lighting, smart HVAC systems and solar panels.

Reuse: In many of the hotels and resorts, the teams clean and reuse cooking oil, collect and recondition soap from hotel bathrooms for use at the back of house, garden waste and coffee cakes are used as compost in the hotel vegetable gardens and used linen is made into cloths and grocery bags. This has prevented thousands of tons of waste from going to landfill.

Repurpose: They have also invested in innovative solutions to process and repurpose waste, including the installation of Food Digester machines. These act like a human stomach to turn food waste into grey water for use in fertilising and landscaping. This allowed one resort to reduce their carbon footprint by 86 tons in one year, which is the equivalent of removing 19 gas-powered cards from the road.

Recycling is a fundamental practice at all Minor Hotels’ properties worldwide. Wherever possible, the group sources locally produced and sustainable products

and services, which includes food, beverages, bathroom and room amenities.

“We are setting group-wide, measurable short- and longterm science-based targets to achieve net-zero carbon by 2050. This means that we will reduce our own greenhouse gas emissions to zero and any remaining emissions will be offset by investing in projects that reduce those emissions elsewhere. Since 2018, we have our own set of Sustainability Goals, which respond to the UN’s 7 Sustainable Development Goals. These goals are tracked and updated regularly. To achieve net zero carbon, we are consolidating our carbon inventory by combining all our business units into a single list, which will allow us to better track emissions and identify opportunities to reduce them. Since 2021, we have already exceeded our goals of reducing energy, water, and carbon emissions by over 20%. While we continue setting science-based targets, we have also introduced short term targets to reduce these intensities further by using the Cornell Hotel Sustainability Benchmarking Index as a guide.”

SUSTAINABILITY REDEFINING LUXURY HOSPITALITY

Amir Golbarg, Senior Vice President Operations, Middle East & Africa, Minor Hotels

Amir says that they are showing guests that their sustainability initiatives can enhance their stay, without compromising their comfort. He adds, “Of course, cost and time factors are involved, from installing energy-efficient appliances to implementing new practices in front and back-of-house operations. However, from our current forecasts, we expect to see a positive ROI from these in the next five years.”

In fact, he believes that sustainability and luxury can go hand-in-hand. For luxury brands, sustainability is not just a way to differentiate but is demanded by an ever-growing portion of increasingly environmentally conscious consumers.

Consider the experience at a hotel restaurant - using locally sourced materials for décor and cooking with organic ingredients doesn't mean that the experience will be any less premium. Using glass water bottles instead of plastic in guest rooms can actually enhance the guest experience, not just from an environmental perspective. Many luxury travellers are looking for hotels and resorts that make a difference in the world. Sustainability has changed the definition of luxury.

“While we must provide guests with quality high-end amenities, we must also focus on minimising our impact,

preserving that luxury for future generations. Guests now expect high quality yet eco-friendly materials such as bamboo, and luxury hotels can bring guests into the journey of sustainability by educating them on initiatives such as recycling and plastic reduction. Changes such as refillable bathroom amenities and sheets made with organic cotton don’t take away from the guest’s experience. It's about achieving a balance between luxury and sustainability, which guests now expect. For future Minor Hotels’ projects, the focus is on indigenous sustainable luxury. We will provide this by using sustainable materials, building in ideal locations, and protecting local flora and fauna. We believe that this approach will create a truly unique and unforgettable experience for our guests. Sustainability is proving to be an essential strategy for luxury brands that helps attract customers and builds a positive brand image.”

In general, more travellers have increasing awareness and concern for the world and communities they visit. This means they are conscious of their choices when it comes to travel and the places they stay. They drive demand for sustainable accommodation and experiences, seeking less explored destinations and more immersive adventures.

The green economy is creating new job roles. Those who have adopted sustainability initiatives are increasing brand loyalty with their customers, while companies that take longer may have already begun to feel the impact.

“At Minor Hotels’, we’ve seen that our sustainability initiatives lead to improved efficiency and cost savings, dispelling the idea that sustainability is expensive. Eventually, every hotel and resort will have greener initiatives in place. The travel business is one of the fastest-evolving industries in the world, and it will continue to adapt to meet the growing trend in sustainability. At Minor Hotels, we’re proud to be a leader in this area and will continue to set standards in hospitality for sustainability and creating a sustainable future for all.”

“MANY LUXURY TRAVELLERS ARE LOOKING FOR HOTELS AND RESORTS THAT MAKE A DIFFERENCE IN THE WORLD. SUSTAINABILITY HAS CHANGED THE DEFINITION OF LUXURY."

food safety plans

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

MEA’S OLDEST HOMEGROWN HOSPITALITY CONSULTANCY GROUP TURNS 25

Ròya International is a luxury hospitality company specialising in creating unique guest experiences. The company was founded in 1998 and has quickly established itself as a leader in the luxury hospitality industry, dubbing itself "the original specialist hospitality consultancy firm in the MEA region." The face behind Ròya International is hospitality veteran Ahmed Ramdan.

Ahmed’s initial dream was to become a pilot, but while working at the airport during school he discovered that his passion for connecting with people was stronger than his affection for aviation. Seeing first-hand how the service and hospitality industry could make a difference in people's lives inspired him to pursue a career in hospitality, where he continues to create positive experiences and connections with guests he says.

“I strongly believe that I am a non-conformist – I always land up taking the path less travelled. I was drawn to the hospitality industry because I wanted to pursue a fulfilling passion and break away from traditional career paths. Hospitality allows me to express my creativity, connect with people, and make a posi-

tive impact on their lives. Growing up in Arab culture, I learned from a young age about the importance of hospitality and welcoming guests. It's a tradition that has inspired me to pursue a career in this industry and continue the legacy of our values. By connecting with people from different cultures and backgrounds, we can build bridges and preserve our traditions while creating a welcoming environment for all.”

Opening a hospitality consultancy in the UAE in 1998 was a thrilling and challenging experience for Ahmed. The UAE was a new market in terms of hospitality development, and he saw a lot of potential for growth and innovation. At the time, there were only a few international hotel chains in the market, and most hotels were locally owned and operated as a family business.

Back then, the hospitality industry in the UAE was quite different from what it is today. Dubai was just starting to establish itself as a global destination, and Abu Dhabi was primarily a government and business hub. There were only a limited number of high-end hotels and restaurants, and the market was nowhere near as developed as it is now.

“The biggest hurdle we faced when starting the consultancy was educating local businesses and investors on the importance of hospitality and service standards. It was challenging to introduce best practices and international standards to the market, and to persuade local entrepreneurs to invest in hospitality projects. Many of the owners and investors did not see the need for consultants like Roya, and it took a lot of persistence and hard work to convince them of the value we could add to their business.

Despite the obstacles, opening a hospitality consultancy in the UAE in 1998 was a gratifying experience. It allowed us to lead the way in shaping the industry and driving the growth and development of the market.

When I look back, I am proud of what we achieved and how far the UAE hospitality industry has come since then.”

When Ahmed reflects on his career in hospitality consultancy, one of the most memorable projects he recalls is the opportunity to introduce luxury hotel brands like Shangri-La and W to the region. At the time these projects set out to revolutionise the hospitality industry in the region and provide guests with unparalleled experiences.

In addition to that, he also worked on introducing hospitality concepts to quasi-government entities such as Internet City and Media City in Dubai. “It was crucial to understand their unique requirements and tailor our solutions to create a more guestcentric environment. By implementing industry best practices and developing customized training programs, we were able to enhance the guest experience and drive economic growth for these entities. It was a challenging but highly rewarding experience, and I'm proud to have been a part of it.”

“Another projects that left a lasting impression on me was the high-level master plan for the development of Saadiyat Island in Abu Dhabi. It was an enormous task that demanded a thorough understanding of local culture and a vision for how the island could become a world-class destination for arts, culture, and hospitality. Witnessing the positive impact, the plan had on the region was an incredibly fulfilling experience.

My work with the Internet City and Media City is another project that I take great pride in. Introducing a hospitality mindset into quasi-government entities was no easy feat, and it required a lot of collaboration and effort. However, by developing new training programs and implementing best practices from the hospitality industry, we were able to create a more guest-centric environment that helped drive economic growth through these entities.

Another project that stands out for me is the launch of Media One and Studio One hotels. As the first non-branded minimalist hotel in the UAE, Media One presented a unique challenge that I was excited to tackle. Developing these home-grown brands required a deep understanding of the local market and a vision for what would appeal to guests. It was a privilege to be part of these projects and to see them grow into successful and highly regarded hospitality brands in the region.”

After 25 years in business Ahmed is still on the go. He added, “As a consultant, my day is dynamic and full of visualising projects for my clients. My team and I analyse data, brainstorm new ideas, and align them with the client's aspirations and market research to achieve the best results for them. Staying up-to-date with industry news and trends is a top priority throughout my day. Whether it's attending conferences, networking with peers, or reading relevant publications, I ensure that my team and I are informed of any developments in the industry.”

And when he thinks about the next 25 years, excitement and hope fill his mind. “The future of hospitality positive and something to look forward to. One of the most thrilling aspects is the increasing adoption of innovative technology in the industry. From AI to big data, new technologies are being utilised to improve the guest experience, optimise operations, and drive revenue growth.

Another trend worth mentioning is the growing demand for sustainable and socially responsible hospitality practices. Nowadays, travellers are more conscious of environmental sustainability, ethical sourcing, and community engagement, and they prefer businesses that prioritise such practices. This is a great opportunity for the industry to make a positive impact on the world while standing out from competitors.

I am also excited about the changing demographics of the global traveller. As more people from emerging markets like China and India travel abroad, they are seeking unique experiences that reflect their cultures and traditions. This creates a great opportunity for hospitality businesses to cater to new

markets and develop personalised and culturally relevant experiences.

In general, I believe that the future of hospitality revolves around innovation, sustainability, and inclusivity. By embracing these trends, businesses can stay ahead of the curve and continue to thrive in an ever-evolving industry. As the industry evolves, so do the needs of clients, and we are always excited to solve their problems by finding effective solutions.”

According to Ahmed, the hospitality industry is all about exceeding expectations and providing exceptional service, and he is committed to doing just that.

Ahmed Ramdan, Founder & Group Chief Executive Officer, Ròya International

"I WAS DRAWN TO THE HOSPITALITY INDUSTRY BECAUSE I WANTED TO PURSUE A FULFILLING PASSION AND BREAK AWAY FROM TRADITIONAL CAREER PATHS."

IRISH BEEF DEMAND IN THE UAE

MEET THE UAE CHEFS OF THE GLOBALLY RENOWNED CHEF’S IRISH BEEF CLUB

Irish meat is renowned worldwide for its exceptional quality attributed to various factors that make it stand out among other meats. From the lush green pastures that provide a natural grazing environment for animals, to the strict standards and regulations governing animal welfare and production practices, Irish meat products are known for their taste, tenderness, and sustainability.

Irish meat is subject to rigorous quality assurance tests, such as the Bord Bia Quality Assurance Scheme, which ensures that meat produced in Ireland meets stringent quality standards at every stage of the production process.

Irish meat benefits from a strong tradition of expertise and craftsmanship in the meat industry. Irish butchers are known for their skill and knowledge in meat cutting and preparation, ensuring

that consumers receive the best cuts of tender and flavoured meat. All these factors result in products that consumers and chefs select for their high quality and unique flavour profile.

“Irish beef is world-renowned for being a high-quality, premium product. Irish beef is produced in harmony with nature. 80% of all Irish beef is purely grass-fed and pasture raised, and the beef produced is filled with essential nutrients, such as Iron and Omega-3 fatty acids. Our sustainable farming methods deliver unrivalled quality, traceability, and animal welfare standards whilst producing amazing-tasting, hormone free beef. A grass-based diet for the cattle can help produce a fuller, meatier flavoured beef, with evenly distributed fat and marbling.

Aside from the delicious taste and high-quality, Irish beef is recognised around the world for its sustainable

credentials. Through Origin Green, Ireland’s national sustainability plan, beef producers have been assisted in setting and achieving measurable sustainability targets that respect the environment and serve local communities more effectively. More widely, Irish food and drink, already very highly regarded in Europe, is now increasingly on the radar of consumers in the Middle East. From AED 749K in 2012 to AED 1.4BN in 2022, Irish exports to the region in the past ten years have climbed exponentially placing Irish food producers firmly on the map in the region.” Says Kieran Fitzgerald, Regional Director at Bord Bia (Irish Food Board) for the Middle East.

He goes on to mention the care taken to ensure the quality and freshness of the Irish beef when exported to the UAE. “It is of the utmost importance to the Irish food exporters that their products, including beef, arrive in faraway markets in great condition, where its freshness is maintained. In Ireland, Bord Bia manages several quality assurance programmes including for beef and dairy. Irish exporters to the Middle East must ensure that their beef meets strict regulations, including requirements related to animal welfare, food safety, and labelling both set by the European Union and Ireland.

There has been huge growth in Irish exports, including beef, to the Middle East over recent years, which demonstrates that consumers recognise the quality of Irish products upon arrival in the region. This has led to the UAE and the wider Middle East becoming a key priority market for Ireland’s food producers, who export 90 percent of the food they produce to over 187 countries worldwide.”

Prominent and Michelin-star chefs use and promote Irish beef worldwide through the Chef's Irish Beef Club (CIBC). CIBC is an exclusive international forum which brings together leading chefs who collectively endorse Irish beef. The UAE chapter, initiated by the Irish Food Board, Bord Bia in 2017, was established to help highlight the supreme taste and high-quality beef to the UAE’s consumers. These customers appreciate good food and are willing to spend more for premium beef products, like those sourced from Ireland.

In 2022, the CIBC announced the appointment of a new member in its UAE capture due the growing demand for premium Irish beef in the UAE.

“The 36 -year-old Indonesian male chef marked his career in the Middle East by joining the iconic Atlantis The Palm back in 2008. Departing to Abu Dhabi in 2011 to join a multi-award-winning French fine dining restaurant, Bord Eau at the Shangri-La Qaryat Al Beri. He has worked for Jumeirah Groups and JA Resorts Group as a Head Chef of their Fine Dining Restaurants in Kuwait and Dubai; before joining another iconic and unique culinary scene, the tallest restaurant in the world, At.Mosphere Restaurant and Lounge Burj Khalifa. He currently holds his position as a Head Chef where he is awarded with the prestige recognition of 2 Toques Gault & Millau – 20/14

The CIBC has eight chapters globally, with 75 world-class head chefs serving as ambassadors of premium Irish meat. The UAE chapter comprises of 3 celebrated and iconic chefs, including Chef Eka Mochamad, Head Chef at Atmosphere, Burj Khalifa; Chef Reif Othman, Chef & owner of Reif Japanese Kushiyaki; and Chef Saradhi Dakara, Group Executive Chef of The MAINE

Increasingly, we have noticed that customers who are willing to pay for a premium product, also place an importance on sustainable food production, which is another reason why Irish beef is a perfect addition to our menu.

What tips would you like to share with up-and-coming chefs?

During his 17-year career, he’s been exposed to working with 1,2 and 3 Michelin Stars chefs. He was recognised by the S.Pellegrino and Acquapanna as a Runner-Up of Young Chef of The Year 2016, representing the Middle East and Africa in Cape Town, South Africa. He is a medalist in international culinary competitions such as the Culinary World Cup in Luxembourg and Culinary Olympic in Erfurt, Germany.”

His cuisine approach is to be unique and treat the ingredients with respect.

What Irish produce do you like cook ing the most with?

As a chef with expertise in using Irish ingredients, I have a deep appreciation for the quality of Irish food and Irish beef. The meat is one of my favourite ingredients to work with due to its rich flavour and texture. Additionally, Ireland is known for its high-quality oysters and sea food, which offers unique flavour profiles and versatility in the kitchen. Coming from Indonesia, the cuisine I grew up with is different to what is typical in Ireland. However, as a chef, I love to complement high-quality Irish ingredients such as beef, which enjoys an unrivalled reputation across the world, with locally sourced vegetables and herbs into my dishes. This adds fresh and vibrant flavours to my menu.

What do restaurant-goers expect from a premium, high-end restaurant like At.mosphere?

At At.mosphere, we pride ourselves on providing our guests with an unparalleled dining experience. That approach remains the same when it comes to showcasing the best of Irish food and drink. Our customers expect the highest quality ingredients, expertly prepared and presented in innovative and visually stunning ways. Hence, we use premium high-quality beef from Ireland that we know delivers at this level. The quality Irish ingredients we choose to use in our dishes, tie in with the exceptional service and attention to detail that our customers receive from the moment they walk through our doors to the moment they leave.

My advice is to always prioritise the quality of your ingredients, which is partly why I always place such an emphasis on maximising our use of Irish ingredients like beef. Sourcing the best possible produce and working with lo cal suppliers can make all the difference in the taste and success of your dishes. Additionally, never stop learning and experimenting with new flavours and techniques, and always strive for excellence in everything you do.

Chef Reif

Are your customers picky about the ingredients you use?

One might find not expect to find Irish beef on the menu at a Japanese restaurant in the Middle East, however, at REIF Japanese Kushiyaki, our customers are passionate about food and have a keen interest in the ingredients we use. They appreciate high-quality, fresh ingredients and are always eager to try new and innovative flavour combinations.

IRISH BEEF DEMAND IN THE UAE

Chef Reif

Chef Eka

“THE QUALITY IRISH INGREDIENTS WE CHOOSE TO USE IN OUR DISHES, TIE IN WITH THE EXCEPTIONAL SERVICE AND ATTENTION TO DETAIL THAT OUR CUSTOMERS RECEIVE FROM THE MOMENT THEY WALK THROUGH OUR DOORS TO THE MOMENT THEY LEAVE."

As a result, we take great care to source the best possible produce, including Irish beef and duck, which we know through the feedback of our customers is massively appreciated.

Can you share some key F&B insights with us?

Food trends are always evolving, but what remains constant is a focus on high quality ingredients, which Irish beef represents. Right now, we are seeing an increasing importance being placed on sustainable cuisine, which is another reason we use Irish beef. With Irish meat and dairy, animals are pasture-raised and fed on a grass diet from Ireland’s naturally green fields, enjoying free grazing as opposed to confinement in industrial farms. Not only does this make it more sustainable, but naturally it makes the product higher quality. Additionally, customers are also increasingly interested in global flavours and fusion cuisine, which

makes it easier to grasp why you can see Irish beef on the menu at our Asian fusion restaurant. REIF Japanese Kushiyaki is not a restaurant, it is an experience and Irish beef is part of that.

How has Irish produce helped you improve your food quality?

Irish produce, particularly beef, has been a game-changer for us in terms of quality and flavour. The Irish beef we use is consistently tender, full of flavour, and of unmatched quality. The superiority of the produce we use is a crucial factor in our success, and we are proud to work with Irish

suppliers to showcase the very best of Irish cuisine to our customers. The feedback from our customers is always positive when they taste our dishes with Irish ingredients. Many of our customers are aware of the attention to detail and quality that Irish food producers are renowned for, and they are attracted to the grass-fed, sustainable farming practises involved in its production. This in turn has helped to build a strong reputation for Irish produce abroad. This makes it highly sought after in international markets and widely regarded as some of the best in the world.

“ONE MIGHT FIND NOT EXPECT TO FIND IRISH BEEF ON THE MENU AT A JAPANESE RESTAURANT IN THE MIDDLE EAST, HOWEVER, AT REIF JAPANESE KUSHIYAKI, OUR CUSTOMERS ARE PASSIONATE ABOUT FOOD AND HAVE A KEEN INTEREST IN THE INGREDIENTS WE USE."

Chef Saradhi

What feedback have you received from your customers who have tried your Irish dishes?

Irish beef is among the finest available in the world owing to its tenderness and its superb taste, which is bursting with flavours. Our customers appreciate amazing tasting food and high-quality produce sourced directly from Ireland. I like to let the ingredients do the talking and not try to over complicate my dishes. Today’s customers place importance on the quality of ingredients, and we know that our customers will only return if they have had a good dining experience where the food was delicious. Today’s customers are also conscious about how the produce is sourced and what methods were employed to achieve the quality. Irish

food has a reputation for being high-quality but also sustainably produced, so our customers are suitably pleased when they see Irish ingredients on the menu.

How do you stay true to Irish cuisine in the Middle East?

We always try to ensure that we create dishes that are innovative, tasty, and most importantly, prepared using fresh and ethically sourced ingredients. For me Irish beef is one of the best out there. Irish cows are grass fed, which is good for the planet. They are free to roam in beautiful green fields and just relax! I think this is why they produce such good meat. In our dishes here in Dubai, we combine ingredients sourced from across the world. I also use Irish oysters and cheeses, taking the customers on a green

journey to the Emerald Isle with the help of their taste buds.

How do you see the demand for Irish beef and other Irish produce evolving in the Middle East, and what challenges do you foresee in meeting the growing demand?

Irish food, particularly beef, is greatly revered in the UAE and the wider Gulf region, where local cuisine usually includes a meat element and customers place an importance on delicious, high-quality food. We have seen strong growth in the demand for Irish beef over recent years, I am certain the demand will continue to rise as more people get to experience the quality of Irish beef. We are confident that the supply chain will continue to deliver to meet that growing demand.

The Irish Food Board, Bord Bia, is supporting Irish food producers to increase production with the help of innovative practices and efficient processes. This is done without compromising the quality, which has helped keeping up with the local and global demand.

“Through the forum we aim to educate and share knowledge with our member chefs, to amplify the message of the quality of Irish beef and produce, in general. The program is a great learning, knowledge-sharing platform as we have enlisted more than 80 renowned and Michelin star level chefs from around the world. They all engage in meaningful conversations, not just with their colleagues and industry peers, but also the end user; the consumer, and the decision maker,” concludes Fitzgerald.

Chef Saradhi

Kieran Fitzgerald

“TODAY’S CUSTOMERS PLACE IMPORTANCE ON THE QUALITY OF INGREDIENTS, AND WE KNOW THAT OUR CUSTOMERS WILL ONLY RETURN IF THEY HAVE HAD A GOOD DINING EXPERIENCE WHERE THE FOOD WAS DELICIOUS."

CORN FED CHICKEN BREAST WITH MIZUNA CORN FLAKES SALAD

PREP 45 mins

INGREDIENTS

VEGETABLE

• 1 pcs Fresh Grapefruit

• 1 pcs Blood Orange

• 2 pcs Fresh Lime

• 1 pcs Fresh Lemon

• 100 g Banana Shallot

• 2 g Fresh Lime leaves

• 1 pck Sakura Cress

Mix

• 1 pck Fresh Mizuna

Leaves

• 5 g Leeks

• 5 g Spring Onion

DRY STORE

• 1 pck Ras El Hanout

Spices Mix

• 1 btl Yuzu Koshu

Paste

• 1 btl Grape Seed Oil

• Kewpie Mayo

COOK 15 min

PROTEINE ITEMS

• 2 pcs Corn Fed

Chicken Breast

NESTLE PRODUCTS

• 1 Cube MAGGI®

Chicken stock

• 1 Nestlé Corn Flakes

READY IN 60 mins

DIRECTIONS

1. Marinate the chicken breast with MAGGI® chicken stock, sliced banana shallot, sliced lime leaves, and grape seed oil.

2. Seal in a vacuum compact bag and sous vide the chicken in 65”C for 45 minutes.

3. Cut segments of fresh grapefruit, blood orange, lime, lemon and oranges (set aside for later).

4. Slice the spring onions, ginger pickle, and fried leeks.

5. Clean, wash and sanitize the Mizuna leaves and Sakura mix cress.

6. Mix Kewpie mayo and Yuzu koshu paste for the dressing.

7. Once the sus vide chicken is cooked, separate the juice, rub the chicken breast with the Ras El Hanout spices.

8. Pan fry the chicken until got the it is browned on the all sides then slice at an angle.

9. Heat up the remaining juice and add the Maggi stock then bring to boil. Until the texture is thick enough.

10. Build up the salad on the plate circling in the middle.

11. Add on all the ingredients and add the dressing on the salad.

12. Pour the sauce and place the sliced chicken and garnish with fried leeks.

You’re favourite quote/ a fun fact about you/ your favorite 5 min meal/ Name the ingredient that you couldn’t live without. My favouite quote is “What goes around comes around.” My favourite 5 minute meal is a 2 pack Indomie with an egg and freshly chopped vegetables. The ingredients I cannot live without are onions and garlic.

Can you give us a glimpse of your career journey so far?

I started my career as a trainee, helper and daily worker in Jakarta, Singapore between 2005-2006. After finishing college, I decided to move to UAE, and join a few bigname hospitality/retail names in Dubai, including Alshaya, Radisson Royal, Jumeirah group, Zuma and Play restaurant. here you go now in catering industry with Alpha Flight Services.

EFWAN MUHTAROM

SENIOR SOUS CHEF ALPHA FLIGHT SERVICES

INDONESIAN NATIONAL, EFWAN HAS MORE THAN 17 YEARS OF CULINARY EXPERIENCE, 16 OF WHICH ARE IN THE UAE.

What’s your favorite dish to eat and why?

My favourite dish to eat is was the Rawon Soup with white rice & potato cake my mum made.

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

Today I will be making corn fed chicken breast with mizuna corn flakes salad. It is a lovely simple yet healthy dish.

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

Salt – basic but essential.

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

In my opinion, healthy food options and sharing concepts will be back. Finally are fermented foods that promote good gut health.

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

I always advise to look for quality in all aspects.

What was the first dish you’ve ever made?

“Kolak” which is an Indonesian dessert served during Ramadan.

What is your definition of good food?

When peoples finish eating, are smiling and there is nothing left on their plate.

How would you describe your cooking style?

I focus on three core cooking techniques; grilling, raising and roasting.

What is your biggest achievement as a chef? It may sound cliché but where I am right now is my biggest achievement.

If you weren’t a chef what would you be doing? Definitely a footballer.

ROYAL, JUMEIRAH GROUP, ZUMA AND PLAY RESTAURANT."

FIND OUT MORE ABOUT US HERE:

SENIOR SOUS CHEF EFWAN MUHTAROM

“AFTER FINISHING COLLEGE, I DECIDED TO MOVE TO UAE, AND JOIN A FEW BIG-NAME HOSPITALITY/RETAIL NAMES IN DUBAI, INCLUDING ALSHAYA, RADISSON

MAKING DELICIOUS POSSIBLE HCNME

GARLIC BUTTER STEAK WITH MASHED POTATOES AND ROASTED VEGGIES

PREP 20 mins COOK 20 min READY IN 40 mins

INGREDIENTS

VEGETABLE

• 50 g Cherry tomato

• 50 g Asparagus

• 5 g Garlic

DRY STORE

• 3 g Salt

• 3 g Black pepper

• 10 ml Olive oil

PROTEINE ITEMS

• 300 g Beef striploin

DAIRY

• 50 g Butter

• 200 ml Milk

NESTLE PRODUCTS

• 200 g MAGGI® Mashed Potato

• 30 g CHEF® Demi Glace

DIRECTIONS

1. Season the beef well with salt and pepper and allow to rest.

2. To make the mash potatoes, add the potato powder to a bowl with boiling water, milk and some butter and give it a good mix.

3. Cut up the veggies and toss in olive oil, salt, pepper, and a bit of garlic.

4. Place the veggies and the steak onto the grill and cook until veggies are charred; steak is medium.

5. Make the demi-glace with boiling water and whisk well.

6. Plate up the mash potatoes with grilled veggies on the side.

7. Allow the steak to rest and then slice; plate the steak onto of the mash potatoes and pour over the demi glace.

You’re favourite quote. Love what you do to do what you love

Can you give us a glimpse of your career journey so far?

I started out in Dubai in 2013 with a salary of AED 1200 while working at a popular beach club while all not be able to speak a word of English. I then pushed myself to learn and make my way up to top positions in the cloud kitchen industry while dreaming of having my own restaurant – my dream has finally come true today with Goodies Restaurant.

What’s your favorite dish to eat and why?

Traditional Mansaf with extra peanuts.

What are you cooking up today? Tell us more about the dish. Today I will be making Garlic butter

MOHAMMAD NAIM

EXECUTIVE CHEF & OWNER GOODIES RESTAURANT

JORDANIAN NATIONAL, MOHAMMAD HAS MORE THAN 15 YEARS OF CULINARY EXPERIENCE, 10 OF WHICH ARE IN THE UAE.

steak with mashed potatoes and roasted veggies.

As a chef, what are the top ingredients and products you’re using these days? My favorite is fresh pressed olive oil, high quality protein and lots of organic fruits & vegetables.

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

I don’t really follow food trends; I love to set my own and create my own signature items.

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

Quality over everything.

What was the first dish you’ve ever made? Stuffed steamed fish.

When did you know you wanted to become a chef? My lifelong dream was and still is to become a pro drifter. I had a strong connection with food and creating new items, I always made and came up with different things which everyone seemed to enjoy. Making people happy is what I aim for.

What is your definition of good food?

Food that feeds the soul.

How would you describe your cooking style?

It’s very personal, I love to add my special touch to everything I do, I love taking nothing and creating something out of it.

What is your biggest achievement as a chef?

Opening my own restaurant.

If you weren’t a chef what would you be doing? Drifting.

What is your go-to dish to make for family and friends?

Mansaf or Kabsa & Tawook chicken.

FIND OUT MORE ABOUT US HERE:

“I DON’T REALLY FOLLOW FOOD TRENDS; I LOVE TO SET MY OWN AND CREATE MY OWN SIGNATURE ITEMS."

LEADING COMBI-OVEN UNOX

opens its doors in Riyadh

BY MATT ROBERTS, MANAGING DIRECTOR, UNOX MENA & ABDALLAH KASSIS, COUNTRY MANAGER UNOX KSA

The Gap in Saudi’s After-Sales Services Market

UNOX, the leading Italian combioven manufacturer, is expanding its operations in the Middle East with the opening of a brand-new office in Riyadh. The first phase of the expansion involves being fully present and operational in Riyadh, with plans to gradually roll out services across Saudi Arabia to meet customers’ needs. At UNOX, we aim to fill the gap in aftersales services in the hospitality industry, offering training and a 24-hour diagnostic service by a UNOX-certified professional.

Reaching new audiences

Looking back at our performance in Q1 2023, we had an impressive boost in sales, which increased by 192% compared to 2022. This performance highlights the potential for the brand in Saudi Arabia's market, which is one of the most important markets for UNOX. With a projected growth of 35% in the next year alone, we are thrilled about the company's expansion in the region.

The New Team in KSA

Our new office in Riyadh serves as a hub for operations, which enables us to provide even better service and support to customers, such as hotels, restaurants, cafes, convenience stores, supermarkets, hospitals, catering companies, home bakers, and dark kitchens. With the experienced team led by Abdallah Kassis, UNOX is confident that it will achieve its goals and establish itself as a leading brand in the region.

Abdallah Kassis, the newly appointed Country Manager of UNOX Arabia Limited says, "I am honored to lead UNOX's expansion into KSA and look forward to working with our team to provide premium services to our customers. With our team of driven and innovative professionals, I have no doubt we will succeed in this new venture."

Managing Director of UNOX MENA, Matt Roberts states, “UNOX's vision for KSA involves evaluating the market and improving its services by identifying gaps in the market. The company’s flat hierarchy fosters a balance be-

tween leadership and cross-functional teams, leading to aligned goals, higher productivity, and better employee wellbeing. UNOX is committed to sustainability and achieving energy transition goals in its operations, which align with the Kingdom's Vision 2030.”

In summary, UNOX strives to achieve several objectives, including improving customer service, expanding the customer base, increasing revenue and market share, boasting brand awareness, and establishing a presence across KSA. With plans to open several branches around the Kingdom, UNOX is set to be fully accessible to customers and exponentially grow their network of hospitality professionals and chefs. The brand is poised for greater success with a new Dubai office opening in May 2023 and another in Egypt by 2025.

“THE FIRST PHASE OF THE EXPANSION INVOLVES BEING FULLY PRESENT AND OPERATIONAL IN RIYADH, WITH PLANS TO GRADUALLY ROLL OUT SERVICES ACROSS SAUDI ARABIA TO MEET CUSTOMERS’ NEEDS."

Just a couple of days ago, I stood in line to grab some food in a self-service restaurant at an Indian airport and, while I was waiting for my turn, I looked down at the faded social distancing stickers on the floor and the forlorn looking hand sani-

tiser dispensers on the wall. I guess we’ll live with visual memories of the pandemic for a fair while.

Thinking back to the same time a few short years ago when the UAE and the rest of the world went into lockdowns and business ground to a halt, I felt that we seem awfully quick to forget some of the lessons COVID

LET’S NOT FORGET THE LESSONS WE LEARNED

BY MARTIN KUBLER,

taught us. I’m not talking from a personal perspective, but from a business point of view. Sure, I’m still a bit sour that I spent the lockdown mostly sitting on my couch playing video games instead of learning five new languages or musical instruments, but there are other matters, which I think are more important. Particularly right now when business in many markets is booming and companies are pushing employees to return to offices full time, we shouldn’t forget that tragedies aside, the lockdowns also created many interesting initiatives and changes. These may well be worth keeping or amending and incorporating into our post-pandemic operations.

For example, remember how we came together via Zoom meetings, WhatsApp, and other online groups regardless of business type and brand? Some of these initiatives are still ongoing although at a slower rate. The pandemic taught us the importance of cooperation and putting our brands and egos aside for the greatest good of the industry. I believe that’s worth keeping, not just locally, but beyond our daily operational borders – which brings us

to another point I thought was very valuable: internationalism.

Suddenly, because meetings and gatherings were all online, people from across the world came together to network and hold events together. Even in my usually very European-centric networking circles of the Institute of Hospitality and others, we suddenly had fellow professionals from countries like Ghana and Malaysia participate, because a) they could easily join online meetings, and b) they had the time to do so.

Remember time? Operations are back to crazy-busy levels for many of us but wasn’t it a luxury to have more time during the lockdowns? Too much time, some might say, and they could be right, but having or making a little more time for us, for our teams, for things that aren’t purely focused on whatever the operations are just throwing at our feet, is a good thing and we should find ways of holding on to it. I know some companies who, since the lockdowns, have dedicated half-day Fridays or other selected hours every week set aside for the team’s development, coming together and planning new things, training, and

CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE

we shouldn’t forget that tragedies aside, the lockdowns also created many interesting initiatives and changes

coaching. No employee there takes outside meetings during these times, and they all seemed to enjoy the focus and results these sessions bring.

Speed is another thing: It was interesting to see how fast some companies reacted to the new reality (remember that term?) Operations changed, websites were created, delivery structures were implemented – all within a few short days and weeks. Often this was possible, because we came together, focused, and trusted people to create new things – something that’s not always a given in our operations and, I think, is worth keeping, too. Let’s not wait for the next big catastrophe to negatively impact our industries until we start to brainstorm and innovate again. Let’s make it a regular occurrence.

Needless to say, COVID also taught us that not every meeting needs to be a physical meeting and, perhaps more importantly, that not every meeting is actually necessary. Remember this insight. We have too many meetings. We also have too many useless meetings.

Lastly, compassion. We looked out for each other then and checked in with each other regularly. We supported employees and others who were stuck in faraway places away from their families and who saw their incomes reduced. Granted, a few companies used the pandemic as an excuse to massively lay off people, but many of the smaller players looked after their hospitality families. Walking into a small coffee shop in Dubai’s Barsha Heights neighbourhood and being greeted by the same faces and with the same

smiles I got used to before COVID hit was memorable. People (employees, suppliers, guests) will remember how we treat our staff and how we support our neighbours.

For many of us, COVID is in the rear-view mirror, but not for everybody. Besides, you don’t need a crystal ball to realise that COVID wasn’t the last worldwide event to impact our industries, so remember what got us through it and don’t forget all the lessons we learned.

“OPERATIONS ARE BACK TO CRAZY-BUSY LEVELS FOR MANY OF US BUT WASN’T IT A LUXURY TO HAVE MORE TIME DURING THE LOCKDOWNS?"

SHARJAH HOSPITALITY INDUSTRY POISED FOR GROWTH WITH RETAIL TOURISM BOOM

BY ASIER BAQUERO, GENERAL MANAGER OF OCCIDENTAL SHARJAH GRAND

Retail tourism has proven to be a significant contributor to the hospitality sector in the UAE. The growth of the retail industry has increased the demand for accommodation and other related services resulting in Sharjah rising as a popular destination for local and international visitors. The Sharjah Chamber of Commerce and Industry is growing the emirate’s retail sector with initiatives such as Sharjah Ramadan Festival to boost consumer spending with competitive price points. Furthermore, Sharjah Retail Group has recently signed an agreement with Sharjah Economic Development Department to boost the Emirate’s retail sector to better serve entrepreneurs, businesses, and SMEs entering the industry, including support on retail projects and shopping centres.

While it comes with its own set of challenges, the opportunities presented by retail tourism are immense for the hospitality industry in Sharjah. Hotels and hospitality management groups must adopt a customer-centric approach and offer tailored experiences for retail tourists. This can be done by creating retail packages that provide discounts and exclusive access to shopping malls and retail hubs across the city and wider UAE. Collaborating with local businesses and creating immersive shopping experiences within its property can enhance hotel groups’ efforts in catering to the specific needs of retail tourists. For example, at Occidental Sharjah Grand Hotel, we provide complimentary shuttle services to Dubai Mall, one of the most popular shopping destinations in the region. In addition, they organise the same shuttle services to Sharjah’s renowned

shopping malls such as Sahara Center, Sharjah City Center, and City Center Al Zahia.

Collaboration between the retail and hospitality industries is vital to ensuring that both sectors benefit from the rising influx of tourists. Retailers and hotels can create unique and engaging experiences that attract and retain visitors – such as special packages that include shopping experiences, or temporary retail areas and pop-up kiosks within the hotel itself. By sharing consumer data and insights, retailers and hotels can get a better understanding of retail tourists’ preferences, tastes, likes, dislikes, and price points. This can help both industries provide tailored experiences that meet the expectations of visitors. This in turn leads to higher levels of customer satisfaction and increased revenue for both the retail and hospitality sectors.

In 2022, Sharjah grew to become a global destination that welcomed over 1.4 million hotel guests. Russian tourists were the largest group with 165,000 hotel guests, followed by India and Oman with more than 156,000 and 111,000 hotel guests, respectively. In total, the occupancy rate of hotel rooms in Sharjah concluded at 66%. Retail tourism continues to have a positive impact on Sharjah's hospitality sector, and with the right approach, it presents significant opportunities for growth. By offering tailored experiences and collaborating with retailers, hotels can attract and retain retail tourists. With a customer-centric approach and a willingness to collaborate, Sharjah's hospitality industry can continue to thrive.

RETAILERS AND HOTELS CAN CREATE UNIQUE AND ENGAGING EXPERIENCES THAT ATTRACT AND RETAIN VISITORS – SUCH AS SPECIAL PACKAGES THAT INCLUDE SHOPPING EXPERIENCES, OR TEMPORARY RETAIL AREAS AND POP-UP KIOSKS WITHIN THE HOTEL ITSELF.