HOTEL & CATERING NEWS MIDDLE EAST OCTOBER 2023 ISSUE

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

TOP 40 HOSPITALITY ALL-STARS A TRIBUTE TO THE MEN AND WOMEN DRIVING ONE OF THE MOST DYNAMIC SECTORS IN THE REGION

OCTOBER 2023 | HOTELNEWSME.COM

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IN THIS ISSUE

TOP F&B

40

ALL-STARS

28

TOP 40 HOSPITALITY ALL-STARS A TRIBUTE TO THE MEN AND WOMEN DRIVING ONE OF THE MOST DYNAMIC SECTORS IN THE REGION

22 PEOPLE OPS CHANGING THE NARRATIVE This month, I am celebrating one year at Hilton, three-hundred-and-sixty-five days of learning, growing, and engaging in an industry that thrives on creating memorable experiences for guests from all walks of life.

24 WHO’S COOKING CARMINE FARAVOLO ON SOCIAL’S NEW ERA Though Social has been part of the Waldorf Astoria Dubai Palm Jumeirah’s culinary offering since it opened its doors in 2014, it has recently been completely reimagined with rising culinary star Carmine Faravolo at the helm.

26 POINT OF VIEW WORK / LIFE BALANCE IN HOSPITALITY MYTH OR POSSIBILITY? Let me share a funny story from when I started spending more time in Sweden after 16+ years in the Middle East.

60 SUSTAINABILITY FORUM 2023 REGENERATIVE TOURISM AT THE FRONT LINES OF HOSPITALITY SESSION A recap of the Sustainability Forum 2023

6 OCTOBER 2023 | HOTELNEWSME.COM

62 AWARDS SUSTAINABILITY AWARDS 2023 Sustainability efforts in the hospitality sector of the Middle East have gained momentum in recent years, driven by a growing awareness of environmental issues and a desire to reduce the industry's ecological footprint.

76 TRAVEL & TOURISM NAVIGATING HOSPITALITY’S SEAS OF CHANGE The Rise of RAK as a Premier MICE Destination

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

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HCNME EDITOR’S NOTE

The F&B All-Stars Edition every year, and with every season, the list becomes more and more impressive, if I do say so myself. I am consistently impressed by the people featured in this spread. Over the last 12 months, I've made it my mission to spend more time in their world, discovering who they are and why and how they do what they do.

The F&B sector in the region has become one of the most lucrative and exciting industries. Everybody wants to get in, and those in want to stay in. Don't let all the glittering lights, fine food, and flowing beverages fool you; this space isn't all fun and games. It's literal blood, sweat, and tears. The individuals in these pages have created trends, set the standards, and raised the bar. They are remarkable forces filled with innovation, dedication, and passion.

Their relentless pursuit of excellence, tireless creativity, and unwavering commitment have defined the food and beverage landscape in the Middle East that we have come to know and enjoy today. The contributions of these All-Stars extend beyond F&B; every individual and establishment in this compilation has enriched the region's cultural tapestry. They play an essential role in keeping this region on everyone's radar. They push the boundaries of what is possible and inspire the next set of All-Stars waiting on the sidelines to get in the game. The future with them at the forefront excites me, as I hope it does you.

A big thank you to all the nominations received, and congratulations to everyone featured.

W

elcome to event season, everyone—a period that will last for the next two months. During this time, we all glance at our inboxes, calendars, and WhatsApp messages, attempting to carve out time to attend all the glorious final launches, openings, awards, events, and much more of 2023. It is an arduous task, and I wish you all well as I, too, look for time.

Something else I've been seeking lately is energy. As the year begins to wrap up, all the activities from the start until now are catching up with me. A wave of stillness to catch my breath would be nice. But "still" in Dubai? Not a chance. Instead, here's to finding moments of silence every day. Now, moving on to why we are all here—The Top 40 F&B All-Stars feature.

One of my personal favourite issues we publish

12 OCTOBER 2023 | HOTELNEWSME.COM

We have one last hooray to give, so mark your calendars for the prestigious Leaders in F&B Awards 2023 on November 15. We look forward to receiving all your nominations and celebrating your success stories.

I hope you enjoy this read, and as always, I'll see you in the next issue.

SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Seymone Leigh Moodley seymonemoodley

HCNME OPENINGS & LAUNCHES

NASDAQ DUBAI WELCOMES DEBUT GREEN BOND LISTING

BY FIVE HOLDINGS Nasdaq Dubai welcomed the debut listing of USD 350 million Green Bond by FIVE Holdings, a prominent luxury hospitality and development company based in Dubai. This listing marks a significant moment for FIVE, making it their first appearance on the region’s esteemed international financial exchange.

Nasdaq Dubai continues to lead in creating an ecosystem that supports sustainable finance. The listing of FIVE Holdings Green Bond enhances

Nasdaq Dubai’s total value of ESG classified bonds and sukuk listings, reaching USD 26.7 billion, and

contributes to a total value of debt listed on the exchange totalling USD 118.34 billion.

CENTRO MADA AMMAN BY ROTANA WELCOMES NEW HUMAN RESOURCES MANAGER

Centro Mada Amman by Rotana appoints new Human Resources Manager Rasha Rusrus. With over 20 years in the hospitality industry in several international brands and a previous role at Fujairah Rotana Resort & Spa, Rasha brings her ambition and experience to her current position at Centro Mada Amman by Rotana.

16 OCTOBER 2023 | HOTELNEWSME.COM

OPENINGS & LAUNCHES

MARRIOTT INTERNATIONAL SIGNS AGREEMENT TO OPEN TWO LUXURY PROPERTIES IN TROJENA, THE MOUNTAINS OF NEOM Marriott International, Inc. announced it has signed an agreement with NEOM to open two luxury properties in Trojena, NEOM’s mountain destination located in the north-west region of Saudi Arabia. The agreement includes Saudi Arabia’s first W Hotel, and a JW Marriott property.

Trojena, one of the flagship developments within NEOM, is being developed and positioned as a year-round adventure sports destination that will include activities such as skiing, water sports, hiking and mountain biking. Trojena will be the host of the 2029 Asian Winter Games. Along with a W Hotel and JW Marriott property, the development is expected to include apartments, chalets, retail, dining, and entertainment areas.

BIGGEST-EVER GULFOOD MANUFACTURING 2023 TO TAKE GLOBAL FOOD PRODUCTION IN A SMARTER, MORE SUSTAINABLE DIRECTION Dubai World Trade Centre (DWTC) has announced that Gulfood Manufacturing, the most influential annual F&B manufacturing event in the world, will take place from 7-9 November 2023.

This year’s edition – the largest ever – will bring together 2,000+ exhibitors, including the biggest global brands in F&B production, to fill 15 halls. Away from the exhibition floor, over 100 of the F&B industry’s decision makers and the world’s leading experts will be exploring the very latest trends in the industry, and setting out strategies to capture business opportunities and address the challenges the industry faces.

HOTELNEWSME.COM | OCTOBER 2023

17

HCNME NEWS & APPOINTMENTS

K-FOOD LOVERS, HOE LEE KOW IS OFFICIALLY OPEN

Hoe Lee Kow, the newest unconventional dining concept by Chef Reif Othman, is now officially open in Dubai Hills Business Park, unveiling its full unique a la carte menu! The restaurant first turned heads during its soft launch and now continues to impress with exciting additions that brilliantly reimagine the traditional Korean BBQ experience.

LUNAROSSA: DUBAI’S NEWEST DESTINATION FOR AUTHENTIC ITALIAN FLAVOURS AND HEARTFELT HOSPITALITY Dubai welcomes an exciting addition to its culinary scene with the opening of LUNAROSSA. Inspired by Luna Rossa, or ‘Red Moon’ in Italian, LUNAROSSA brings authentic Italian cuisine and heartfelt hospitality to the heart of Dubai. This new Italian establishment promises to transport diners to the sun-kissed shores and rolling hills of Italy, offering an enchanting experience that captures the warmth of the Italian sun from Breakfast to Dinner.

18 OCTOBER 2023 | HOTELNEWSME.COM

NEWS & APPOINTMENTS

ST. REGIS RIYADH HOSTS GLAMOROUS CELEBRATION AHEAD OF HIGHLY ANTICIPATED OPENING

St. Regis Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 31 extraordinary hotel brands, is synonymous with hosting timeless festivities inspired by the brand’s founding family, The Astors.

Ahead of the highly anticipated opening, the city’s luminaries gathered at an exquisite evening event to celebrate the new address in Riyadh and the debut of the brand in Saudi Arabia. The evening showcased the artistry, precision, and passion that are synonymous with St. Regis and included a 5 course sensory menu meticulously crafted by the hotel’s team of chefs and complimented by the impeccable service delivered by hotel’s butlers.

Elegant décor adorned the captivating space, while live music and entertainment accompanied the evening.

KRASOTA DUBAI RESTAURANT, REVOLUTIONISING THE HOSPITALITY INDUSTRY The latest dining concept from the White Rabbit Family alliance and their first venue in Dubai, Krasota Dubai in the Address Downtown Hotel is reimagining the thriving epicurean scene in the Middle East. The forward-thinking immersive concept combines haute cuisine with latest multimedia technologies and artificial intelligence-powered visual fine arts. The trailblazing eight-course degustation menu is designed by the award-winning Chef Vladimir Mukhin. While projections set the stage for the ‘Imaginary Art’ show, illuminating the room as guests delight in interactive, world-renowned paintings from the 19th and 20th centuries. The audiovisual multimedia content complements each course of the performance, enhancing the overall experience.

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HCNME PEOPLE OPS

T

CHANGING THE

NARRATIVE

BY MARIE-LOUISE EK, VICE PRESIDENT – HUMAN RESOURCES, MIDDLE EAST AND AFRICA, HILTON

22 OCTOBER 2023 | HOTELNEWSME.COM

his month, I am celebrating one year at Hilton, threehundred-and-sixty-five days of learning, growing, and engaging in an industry that thrives on creating memorable experiences for guests from all walks of life. Hospitality is a unique sector to be a part of, with its dynamic, peoplefirst approach. But I’d be hard-pressed to admit anything other than it being one of the most rewarding jobs.

I’ve learned far more than I could have imagined over the last 12 months, and perhaps most striking is the fact that the industry is more than often misunderstood by the greater public. The real story of hospitality isn’t being told – more importantly, it’s not being told well. As I reflect on my journey so far, I’d like to share with you my experience with the ins and outs of the job, as well as how we can work to drive appeal and appreciation of its true potential, both from an employer and a talent perspective.

Hospitality is unique. It’s a true business of people serving people. I’ve never seen as much passion and dedication to the job than at Hilton, and the impact that teams have on guests’ experiences – which is often met with encouragement and praise of employee service and attitude – is a true testament to this being a business where you can make a difference.

On top of its potential for impact, the industry is also well poised to propel employees’ personal growth and careers, with plenty of opportunities for crossfunctional moves. Having worked across several industries throughout my career, I have yet to come across one that enables transitions as frequently and seamlessly as hospitality. When you work at a hotel, you are inadvertently pulled into all aspects of the business – from front-ofhouse operations to managing guests and behind-the-scenes preparations in fields ranging from HR and engineering to sales and F&B. Becoming adaptable and building up a diverse skillset often prepares employees well for transitioning between roles within the sector and beyond.

This is especially helpful when considering international experiences, with some employees displaying a passion for travel and wanting to immerse themselves in different cultures. In this case, hospitality is an excellent career choice,

CHANGING THE NARRITIVE

bringing employees unique opportunities to put their skills to use around the world. Experts in creating memorable guest experiences will always be a coveted resource, and hospitality experience is easily transferrable from country to country.

Research shows that the hotel industry is advancing incredibly rapidly – with new destinations, evolving guest needs, and diversity of choice continuing to drive decision-making at the senior levels of management. If there’s one thing I’m sure of, the future looks bright.

To maintain steady momentum, though, we need to shift gears concerning how we present the industry to the world. Hospitality is often perceived as requiring hard work and long hours, with moderate pay in return.

As industry leaders, we need to take ownership of the narrative and re-write the story of this business.

To achieve a sustainable influx of talent who choose to tap into the industry’s bountiful opportunities, I believe the following three fundamental developments need to take place – which is what we are working hard on at Hilton.

Improving Storytelling and Instilling Purpose We have untapped potential in sharing the true ethos behind the hospitality industry. What is it? Why do we love it? How does it change people’s lives? How has it changed ours? At Hilton, our Purpose, inspired by our founding father Conrad Hilton, anchors us – to fill the Earth with the light and warmth of hospitality. As Team Members, this means embodying that spirit of hospitality and sharing it

"RESEARCH SHOWS THAT THE HOTEL INDUSTRY IS ADVANCING INCREDIBLY RAPIDLY – WITH NEW DESTINATIONS, EVOLVING GUEST NEEDS, AND DIVERSITY OF CHOICE CONTINUING TO DRIVE DECISION-MAKING AT THE SENIOR LEVELS OF MANAGEMENT. IF THERE’S ONE THING I’M SURE OF, THE FUTURE LOOKS BRIGHT." with our guests, owners and the wider community. This very Purpose motivates us and brings us back to our jobs day after day.

A Team Member’s role in a hotel has a genuine, direct impact on a guest’s stay, often contributing to once-ina-lifetime experiences that will stick with guests for the rest of their lives. We also have a responsibility to the community – and at Hilton, we realise this through our Travel with Purpose environment and social and governance strategy. Whether it’s implementing sustainable practices on property, supporting local clean-up efforts, or partnering with academic institutions to train and recruit homegrown talent – we actively seek ways to contribute to society. By creating unique and meaningful experiences for our guests and playing a positive role in the communities in which we operate, we not only build value for our owners but also fulfil that innate human desire for Purpose.

This is why it’s essential to re-think how we talk about and advertise the industry we love. Next-gen employees crave Purpose, authenticity, and connection ¬– three fundamental parts of working in hospitality. This is how we should be selling the job.

Internships are a fantastic way into the industry and present another avenue through which we can attract talent. Making these

experiences personal, tailored, and constructive can instil in interns a desire to return to hospitality fulltime.

Normalising Work in Hospitality I firmly believe in individuals embracing multiple roles in their day-to-day ives.

Employees should be able to thrive in their workplace and still be confident enough to show up as a parent, a friend, a community advocate, etc. To achieve this, we need to ensure that flexibility is incorporated into how we structure our teams and operations.

Our research shows that nearly 100 per cent of UAEbased respondents across hotels and career levels have a clear desire to work five days a week, as opposed to six. Following these results, Hilton has already implemented a two-day-off policy across most of its properties in the Middle East and is well on its way to scaling the initiative across all operating hotels in the region.

Other solutions to support increased career flexibility include part-time work – further complemented by the UAE’s evolving visa system – compressed workweeks and shift bidding, giving employees greater control over their daily lives.

Scaling Inclusion Industries worldwide are increasingly opting to hire for skill, competency, and attitude instead of formal edu-

cation. This is a long-held strategy in hospitality – and rightly so – but with more companies adopting the same approach, we’re likely to face greater competition for attracting talent.

Many roles in hospitality don’t require a formal education, bar a few exceptions, giving the industry unique leverage that opens it up to a broader talent pool. To maintain the attention of the talent pool, though, we also need to be conscious of how we approach diversity.

What is often a trendy word thrown about in online discussions and corporate responsibility circles is, in reality, a key puzzle piece that can make or break your team dynamic. We must constantly seek out new pools of talent overlooked in the modern market – like the aged workforce, the younger generations, parttime workers, and People of Determination – all bring unique experiences and perspectives to the job. Over and above identifying this talent, we must commit to nurturing and empowering them.

It’s difficult to drive change in an industry as historic and rooted as hospitality. We have become creatures of habit that are reluctant to give up what we know. Still, while leadership in hospitality can be complex, it’s not complicated – and it’s our responsibility to empower our people as they continue to drive the industry forward.

HOTELNEWSME.COM | OCTOBER 2023

23

HCNME WHO’S COOKING

CARMINE FARAVOLO ON SOCIAL’S NEW ERA

BY CLÁUDIA DE BRITO, GULF ACADEMY CHAIR - MENA'S 50 BEST RESTAURANTS

At what moment did you realise you wanted to be a chef?

My culinary journey began in Naples, Italy, where I had the privilege of growing up under the nurturing guidance of my nonna. From a tender age, I found myself immersed in the enchanting world of Italian cuisine. Through the aromas, the textures, and the shared moments over bubbling pots and simmering sauces, I discovered my true passion.

I came to a profound realization: I wanted to turn this lifelong love for the art of cuisine into my life's work. Today, as a chef, I carry with me the flavours and traditions of my Italian heritage, forever indebted to the woman who kindled the flames of culinary passion within me.

How did you get your big break in the business?

In my journey, I had the incredible opportunity to step into the role of senior chef de partie at chef Simon Rogan's Fera Restaurant, a prestigious three-Michelin-starred establishment nestled within the iconic Claridge's Hotel in London. This experience was like catching a shooting star; I got to work with the finest organic ingredients and channel them into the heart of modern British cuisine.

What professional achievements are you most proud of so far?

You know, winning a toque from Gault&Millau 2023, that's something I hold dear to my heart.

You see, in this world of culinary artistry, recognition isn't just about accolades; it's about the acknowledgment of your craft, your passion, and your relentless pursuit of perfection. For me, being in the Gault&Millau 2023 guide isn't just an achievement; it's a reminder that passion and dedication can truly bring your dreams to life. It's a testament to the incredible team I have the privilege of working with and alongside and the patrons who have supported my culinary journey.

What attracted you to Dubai and this current project in particular?

T

hough Social has been part of the Waldorf Astoria Dubai Palm Jumeirah’s culinary offering since it opened its doors in 2014, it has recently been completely reimagined with rising culinary star Carmine Faravolo at the helm. Rooted in tradition, his approach is heavily inspired by the dishes he grew up making and eating with his grandmother or ‘nonna’ in Italian. We caught up with Faravolo to speak about trends, Dubai’s culinary scene and what guests can expect from the restaurant’s most recent iteration

24 OCTOBER 2023 | HOTELNEWSME.COM

Dubai has a reputation that is intoxicating and is a city that is famous for its opulence but also renowned for its beauty and culture. A melting pot of people come to live from all around the world. Professionally, I was interested to take my knowledge and Italian heritage and bring it to life in an authentic yet modern way that I personally feel hasn’t been done before and is what we’re trying to accomplish here at Social with the reopening.

In what areas would you say F&B in Dubai is advanced and where does Dubai need to catch up compared to other markets?

Dubai had developed a highly diverse culinary scene with a wide range of international cuisines and dining experiences. It has attracted world renowned chefs and restaurants from across the globe.

RESTAURANT TECH TRENDS TO WATCH

Dubai is also known for its innovative and unique dining concepts. It has embraced trends like immersive dining experiences, fusion cuisines, and themed restaurants. While progress had been made, I think Dubai needs to continue its efforts to promote sustainability within the F&B industry. Reducing food waste, promoting sustainable sourcing, and eco-friendly practices are areas of improvement.”

Social just underwent a renovation.

What are some changes that guests can expect?

We did and we are so excited for this next chapter. The updated menu is much more approachable to entice but also understand that we must cater to different audiences while remaining true to our ethos. We have our wonderful hotel guests as well as residents and travellers coming to Dubai. So, to maintain a balance we continue to incorporate and leave room for creativity and innovative with the blind tasting menus of five or seven courses in addition to our regular

menus. At the end of the day, every single dish I put out is inspired and is reminiscent of my beautiful Italian childhood cooking with my nonna Maria.

Are there any flavours, ingredients or techniques from this region that have inspired you to create new dishes?

Absolutely! I have found and been exposed to so many new and different spices that go well with the philosophy of my cuisine. For example, cumin and turmeric pair very well with Italian flavours if you do it right which I have incorporated in my new menu and I hope people will enjoy.

How does the culinary offering at Social set itself apart from what is currently available in Dubai?

What sets Social apart from the current scene is its “playful” take on traditional Italian food, the live culinary shows done right at the guest’s table and in my opinion the most unique experience is “In The Heart of The Kitchen” where I invite guests

to try a blind menu of five to seven courses with me inside the kitchen. While other restaurants have tasting menus, my approach is to use fresh, local ingredients in a more casual way even though it’s a tasing menu. I focus on flavours and ingredients and let them speak for themselves.

What are some trends that you’d like to see grow in popularity?

In crafting my latest menu, I've taken inspiration from sustainable culinary practices. Much like this new menu, I've focused on utilizing every part of each ingredient, leaving nothing to waste. It's all about creating dishes that not only delight the palate but also minimize our environmental impact.

Furthermore, I've made a conscious effort to source our ingredients locally whenever possible. This not only supports our local farmers and producers but also reduces the carbon emissions associated with long-distance transportation. By championing seasonal produce, we're not only ensuring the freshest flavours but also reducing our carbon footprint. It's all part of the commitment we've made to make every dining experience at our establishment not just memorable but also environmentally responsible.

Do you have any launches or new developments planned for the upcoming season?

Certainly! I'm thrilled to introduce our brand-new, elevated menu, a delightful fusion of two distinct culinary worlds. This menu reflects both my innovative flair and the cherished authenticity passed down from my beloved grandmother.

For instance, take our “Trilogy of White Lamb”, a masterpiece that marries tradition with innovation. Or savour the Amalfi Bruschetta, where we've added a delightful twist by substituting the usual tomatoes with crispy zucchini. And of course, don't miss my signature creation, the “Drop Me Down Tiramisu”, a dessert that's bound to leave an indelible mark on your taste buds.

In addition to our exciting new menu, we're also offering the exquisite White and Black Truffle Blind five or seven Course Tasting Menu. This exclusive dining experience promises a gastronomic journey that will surprise and delight your senses, all while showcasing the unparalleled richness of truffles. It's a culinary adventure that you won't want to miss.

HOTELNEWSME.COM | OCTOBER 2023

25

HCNME POINT OF VIEW

WORK / LIFE

BALANCE IN HOSPITALITY Myth or Possibility?

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

L

et me share a funny story from when I started spending more time in Sweden after 16+ years in the Middle East. I’d take a trip to the shop in the afternoon or meet my wife

26 OCTOBER 2023 | HOTELNEWSME.COM

for lunch, and I’d see all these people strolling around leisurely, sitting in parks, or jogging along one of Stockholm’s canals. Couples would sit in cafés sipping lattes, and fathers would drag screaming kids along the local

high street – in short, it was complete and utter oddness for my Dubai-influenced mind. I’d turn to my wife and say, “What’s wrong with the people here? Don’t they work?”. “Oh!” my wife would reply, “Maybe they finished at three, or they’re on parental leave, or just took a mental health day.”

Ooooooookay. I wasn’t convinced. It all seemed alien to me.

A few days later, I noticed my wife’s work phone lying on the hallway table, and it was off. I said, “Your phone’s switched off. Better switch it on, or you might miss a message or call.”

What did she reply? “It’s my work phone. I’m done with work for today.

It’s Friday. The thing stays off until Monday morning. Nobody is going to call anyway for anything work-related at the weekend.” Now, I felt like an actual alien. When did you last switch off your phone other than restarting it? I can’t remember.

The nail in the coffin regarding workrelated culture shock, though, was when I sent an email to a client at five minutes past six in the evening, and the next day, their reply mentioned, “Oh, you were working late yesterday!”. This was in stark contrast to my last more extended stint in the UAE for a local food-tech start-up, where – if you left the office at 7 p.m. – your colleagues would shout, “Enjoy your half-day!” and where working six days a week was the company standard.

So, yes, I learned that work/life balance is a thing and that it should be valued more highly in our industry than it currently is. I’ve never worked 9-5 in my life – not while running hotels and not since working as a consultant. I’m up when my clients are up, and if that means waiting until midnight to speak to a restaurant owner in Lisbon who just closed up for the day, then so be it. On the other hand, since working as a consultant, I can relax and unwind when business is quiet. I might have an extended afternoon nap if I have nothing on in the afternoon and it’s raining outside.

Don’t judge me. I like to think of it as recharging the creative batteries. I’m not ChatGPT, after all.

In the hospitality industry, getting a work/life balance right is difficult,

WORK/LIFE BALANCE IN HOSPITALITY

I LEARNED THAT WORK/LIFE BALANCE IS A THING AND THAT IT SHOULD BE VALUED MORE HIGHLY IN OUR INDUSTRY THAN IT CURRENTLY IS. I’VE NEVER WORKED 9-5 IN MY LIFE – NOT WHILE RUNNING HOTELS AND NOT SINCE WORKING AS A CONSULTANT. but I’d argue we could do better. Our industry thrives on human interaction. The quality of service is often the only differentiator; for that, employees need to be in their best mental and emotional state. Hence, work-life balance isn’t just a personal need; it should be a business imperative.

Achieving work-life balance in the hospitality industry requires proactive strategies, both at an individual and organisational level: > Flexible Scheduling: Wherever possible, employers can offer flexibility in scheduling. If an employee has a family event, accommodating a shift change can go a long way in boosting morale. > Health and Wellness Programs: Considering the unique challenges, offering wellness programs that address physical health, sleep hygiene, and

mental well-being can be beneficial.

Meditation sessions, fitness classes, or counselling can help employees manage the stress of their roles. > Regular Breaks: It’s essential to ensure that employees take frequent short breaks during their shifts to rest and recharge. Even a 15-minute pause can make a significant difference. > Training and Skill Development: Equipping employees with efficient techniques to handle their tasks can reduce time pressure. Additionally, skills like time management and stress management can be invaluable. > Open Communication Channels: A platform where employees can voice their concerns, share their challenges, or give suggestions can create a supportive work environment. > Creating a Supportive Culture: Promoting a culture where employees look out for each other can be a game-

changer. Whether swapping shifts or covering for someone in need, teamwork can alleviate many challenges. > Effective Time Management: Planning one’s day, prioritising tasks, and allocating specific times for personal activities can help maximise productivity and ensure personal time. > Self-care: Given the demanding nature of the job, regular self-care routines like exercise, hobbies, or simply relaxation techniques can recharge the body and mind. > Building a Support System: Leaning on family, friends, or colleagues during tough times or simply venting can be therapeutic.

With its inherent challenges, the hospitality industry can test the boundaries of work-life balance.

However, with conscious efforts from employers and employees, it is possible to navigate these challenges effectively. By valuing and fostering the well-being of our workforce, we can ensure happier employees and more satisfied customers. After all, the heart of hospitality lies in human connections; for that, a balanced and contented workforce is the key.

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HCNME COVER

POWERED BY

TOP F&B

40

ALL-STARS

A TRIBUTE TO THE MEN AND WOMEN DRIVING ONE OF THE MOST DYNAMIC SECTORS IN THE REGION

In the dynamic world of Food and Beverage, a select few stand out as exemplary trailblazers, innovators, and visionaries, reshaping the landscape with their dedication, expertise, and unyielding commitment to excellence. These All-stars have etched their mark in the industry, steer-

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ing it towards unparalleled success and transforming challenges into opportunities. We celebrate and pay tribute to these remarkable individuals whose passion and excellence have propelled the F&B realm to new heights, setting a standard of excellence for years to come.

TOP 40 F&B ALL-STARS

MESSAGE FROM THE CEO Dear Esteemed Readers, I am delighted to share Bidfood’s partnership with Hotel & Catering News Middle East in sponsoring the TOP 40 F&B All-Stars feature for the year 2023.

This initiative stands as a beacon of excellence in showcasing the remarkable achievements and dedication of the visionaries and the culinary maestros who transform ingredients into masterpieces. Their stories will reveal the dedication, experimentation, and endless pursuit of perfection that make the F&B industry a treasure trove of inspiration in the region.

We look forward to being inspired by the stories of triumph, resilience, and creativity that the feature brings to light.

Best regards, Hisham Aljamil CEO, Bidfood Middle East

Being the leading Foodservice distributors in the Middle East, we recognise the immense talent and commitment that drives this dynamic sector via the innovators and leaders who are setting new standards to the industry.

Bidfood, being a vital part of this year’s TOP 40 F&B All-Stars feature allows us to showcase our unwavering support for the culinary community and is a testament to our dedication to celebrating the innovation and passion that shape the F&B landscape.

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HCNME COVER TONY HABRE, GROUP CEO – ADDMIND HOSPITALITY Starting with a pub in downtown Beirut in 2001, Tony Habre observed the profound impact of genuine experiences on guests. He realised that these moments, beyond creating memories, possess the potential to instigate positive change within us and, consequently, in the world. Over nearly

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twenty years in his role as the Founder and Group CEO of Addmind Hospitality, Habre has crafted one of the most substantial and esteemed portfolios of restaurants, bars, lounges, and clubs in the Middle East. His ongoing contributions to the industry are vividly reflected in the sustained successes of Addmind Hospitality.

Under Habre’s guidance, Addmind has diversified to 15 brands, encompassing a portfolio of 27 venues that include award-winning restaurants, bars, lounges, beach clubs, nightlife destinations, and hotels, spanning the MENA region and steadily growing internationally. With Habre at the helm, the renowned hospitality group expanded its portfolio with multiple new venue openings this year alone.

This includes Babylon, a fine dining restaurant concept that offers unprecedented entertainment in DIFC; Ria, an elegant beachfront restaurant and bar nestled within Club Vista Mare Dubai; as well as a new pop-up of Clap in the Kingdom of Saudi Arabia, which opened on a helipad in one of Riyadh’s most coveted locations.

Most recently, Habre announced new expansion plans for CLAP, Addmind’s homegrown brand from Lebanon, with a new location in London’s distinguished Knightsbridge neighbourhood.

This marks a significant milestone in the brand’s pursuit of global expansion following the success of its flagship restaurants in Beirut, Dubai, and Saudi Arabia.

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TOP 40 F&B ALL-STARS

RABIH FAKHREDDINE, FOUNDER & CEO OF 7 MANAGEMENT Founder and CEO of 7 Management, Rabih Fakhreddine, has enriched the Middle East's culinary, entertainment, and nightlife industry with his creative and out-of-thebox ideas.

Born in Lebanon, Rabih graduated from the American University of Beirut in 2006 with a Business Marketing degree. Following graduation, he started his career within the FMCG industry at Transmed (Procter & Gamble) before moving to British American Tobacco (BAT), where he

was assigned several managerial positions for the Levant region.

A visionary at heart with a passion for creating new experiences and concepts, Rabih stepped out of the corporate world in 2015 to follow his deeply-seeded aspirations to achieve great things in the F&B and entertainment industry, equipped with an unwavering vision of growth and development. Consequently, he established 7 Management with its inaugural launch of Seven Sisters, a luxurious oasis of music and cuisine in Beirut's heart. Seven Sisters acted as a catalyst for developing the food, beverage, and entertainment brands that followed shortly afterwards in Beirut, Dubai, Doha, Riyadh, and Erbil: Antika, Sayf, The Theater, February 30, B018.DXB, Café Beirut, Black Flamingo, and Lucia's are just a few of the stellar homegrown creations of 7 Management with plans to move into North America and Europe.

Winner of several awards, Rabih was named Best Nightlife Entrepreneur of the Year 2022. He was also featured on the Hotel & Catering News as one of the Top 30 Hospitality Heavyweights for the Middle East, one of the region's Top CEOs. He is a member of the Young President's Organization UAE (YPO) UAE Chapter and a Global Smile Foundation board member.

Rabih is married to Ghenwa and is the father of Mila and Karim.

FOUNDER AND CEO OF 7 MANAGEMENT, RABIH FAKHREDDINE, HAS ENRICHED THE MIDDLE EAST'S CULINARY, ENTERTAINMENT, AND NIGHTLIFE INDUSTRY WITH HIS CREATIVE AND OUT-OF-THE-BOX IDEAS.

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HCNME COVER

NATASHA SIDERIS, FOUNDER & CEO, TASHAS GROUP Natasha Sideris is a trailblazer in the world of upscale dining across South Africa and the UAE. Moreover, she is a dedicated restaurateur, driven by the vision of crafting spaces with exquisite cuisine, captivating ambience, and exceptional service for each guest who enters the doors. Quality and perfection form the foundation of her brand, embodying the key elements that have propelled Natasha's success as an entrepreneur and restaurateur.

Her zeal for business growth goes hand in hand with uphold32 OCTOBER 2023 | HOTELNEWSME.COM

ing the brand's fundamental values and principles. Collaborating with like-minded partners in international markets, Tashas Group is set to expand its presence into the UK and KSA in the coming months, simultaneously introducing new concepts in the UAE. A concrete demonstration of Natasha's emphasis on employee development is the tech-integrated "Grow with Tashas" program.

Leveraging technology, this initiative prioritises growth opportunities for all employees while staying committed to delivering exceptional service and ensuring customer satisfaction.

Natasha Sideris rightfully holds the title of a Hospitality Heavyweight, having established multiple successful concepts, ranging from laid-back cafes to upscale dining establishments and award-winning bars and having cultivated a prominent brand and reputation across South Africa and the UAE. With promising expansion plans, including openings in Q3/Q4 2023 in KSA and the UK, the Tashas Group brand continues to uphold high-quality products complemented by impeccable service and staff.

Looking towards the growth of Tashas Group in the UAE, Natasha has set her sights on introducing Flamingo Room by Tashas, African Lounge, and Perlage in Abu Dhabi, with Nala (UAE) also scheduled for a soon-to-come opening.

Natasha Sideris' unwavering dedication to crafting exceptional dining experiences, visionary leadership, and steadfast commitment to quality and perfection have firmly established her as a true hospitality heavyweight. Her remarkable achievements, expansive brand growth, and influence on the culinary landscape position her in the Top 40 F&B All-Stars feature.

POWERED BY

TOP 40 F&B ALL-STARS

EVGENY KUZIN, CHAIRMAN, FUNDAMENTAL HOSPITALITY An influential figure in the restaurant industry and food technology, Evgeny Kuzin has significantly elevated the dining and entertainment landscape in the UAE. He played a pivotal role in Dubai’s transformation into a global tourist

destination before embarking on international expansions across Europe and the GCC. Incorporating the culinary preferences of Dubai’s cosmopolitan audience with well-known and recognised international brands, Evgeny co-founded Bulldozer Group in partnership with Maxim Vlasov. They successfully launched concepts including Movida, Toko, Sass Café, and Novikov, garnering a loyal following amidst Dubai’s culinary growth. Adapting to market trends and needs, Evgeny introduced beloved legacy brands like Cipriani, Scalini, Antika Bar, Seven Sisters, and 1 OAK to the region.

Having proven success with franchising prestigious brands and tailoring them to suit the respective markets, Evgeny shifted his focus to developing home-grown concepts such as GAIA, Shanghai Me, and BASE. Evgeny spearheaded the international expansion of his brands with strategically located pop-ups in renowned global locations, including Punta Del Este, Monaco, Moscow, Saudi Arabia, Mykonos, and Miami.

In 2019, Evgeny opened the first permanent international export of GAIA in Monte-Carlo, followed by the launch of Scalini Riyadh in January 2020. In 2021, he inaugurated Piatti by the Beach in Raffles the Palm, Cipriani Dolci in Dubai Mall’s highly sought-after Fashion Avenue extension, and outlets at Mall of the Emirates and Yas Mall Abu Dhabi. He also introduced Izu Burger and Kitch-In, an integrated food-technology platform in partnership with Accor Hotels and Chef Izu Ani. Last year, Evgeny shifted his focus towards the luxury concepts he has become renowned for, launching La Maison Ani in Dubai Mall Fashion Avenue, La Petite Ani in Gate Avenue, and Alaya, a tribute to the progressive city we live in, serving elevated Mediterranean and Middle Eastern cuisine in Dubai’s International Financial Centre.

In 2023, Fundamental Hospitality will introduce Evie’s, an imaginative and theatrical Supper Club, named to Dubai’s International Financial Centre (DIFC). Also on the horizon are Kygo, an inspired Japanese concept in the Four Seasons DIFC; La Plage by La Maison Ani, a beachside escape inspired by the history of the South of France; the first Izu Burger Joint in Box Park, Jumeirah; and Sirene Beach by Gaia, the coastal evolution of the Dubai-born institution.

Overseas, the group aims to cement its reputation and showcase the strength of Dubai’s culinary landscape with the launch of Gaia London, set to open in Mayfair in December 2023; Gaia Marbella, which will open within the renowned Puenta Romana Hotel; and Gaia Miami, located in South Beach. The French-Mediterranean concept, La Maison Ani, will also open in London, UK. HOTELNEWSME.COM | OCTOBER 2023

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HCNME COVER ANTONIO GONZALEZ, CHAIRMAN AND CHIEF EXECUTIVE OFFICER, SUNSET HOSPITALITY GROUP Visionary and highly accomplished hospitality entrepreneur Antonio Gonzalez serves as one of the driving forces of Sunset Hospitality Group (SHG) in the capacities of Chairman and Chief Executive Officer.

SHG, established in 2011, embodies a vision to craft exceptional dining and hospitality experiences on a global scale, ranging from hotel resorts and beach clubs to restaurants and nightlife venues. The genesis of SHG stemmed from a fundamental idea: to introduce pioneering concepts and deliver top-tier guest experiences within the hospitality industry. This vision was propelled by a profound understanding of the market, an unwavering commitment to excellence, and an ardent passion for success.

With an extensive background spanning over 20 years in the industry, Antonio deeply comprehends global hospitality markets. His relentless dedication has been instrumental in creating and expanding SHG’s impressive portfolio of brands. Antonio holds a key position overseeing all operations and resources, pivotal in devising and executing strategic plans that bolster SHG’s standing as a leading international hospitality service provider.

UMUT ÖZKANCA, VICE CHAIRMAN OF DOĞUŞ HOSPITALITY & RETAIL GROUP Born in Istanbul, Umut Özkanca was introduced to hospitality during his formative years, spending much of his time in his familyrun restaurants. This influential stage of his life shaped Umut’s prospective passions and career path exponentially.

After graduating from Bentley College in Boston, Umut’s passion for the hospitality industry paved the way for his future success. It opened up opportunities to work with some of the most outstanding international chefs at the French Culinary Institute. Umut’s father, Rasim Özkanca, one of Turkey’s most renowned hospitality pioneers with more than 50 years of experience, has been a fundamental influence and guidance throughout his career. Together, they dreamed of elevating Turkish culinary art on par with French, Italian, and Japanese cuisine. This dream has been fulfilled with the popular contemporary Anatolian restaurant, Rüya. And the Kojaki project launched in November 2021 at Expo 2020 Dubai’s Opportunity District. The entrepreneur is also the Vice Chairman of Doğuş Hospitality & Retail Group, one of the major international players in the F&B sector.

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POWERED BY

TOP 40 F&B ALL-STARS

PANCHALI'S LEADERSHIP AND INNOVATION IN THE FOOD AND BEVERAGE INDUSTRY IS NOT HER ONLY CLAIM TO FAME. SHE IS ALSO A STEADFAST ADVOCATE FOR WOMEN'S GROWTH AND DEVELOPMENT IN THE INDUSTRY.

PANCHALI MAHENDRA, PRESIDENT, ATELIER HOUSE HOSPITALITY Panchali Mahendra's journey is one of perseverance, indomitable will, and an unwavering commitment to empowering women in the food and beverage industry. Her upbringing was nomadic due to the transferable nature of her father's job. Still, it was punctuated with excellence in academics, art, and sports, culminating in her selection to represent her state and, play nationals and be a part of the Indian team for basketball at the young age of 16. In addition, Panchali possesses an inherent acumen for design and art, particularly in charcoal painting.

Her true calling, however, was in the world of hospitality, which fuelled her passion to pursue her education in the same field at one of India's most prestigious hotel schools, IHM-Aurangabad.

Graduating as a gold medallist from the University of Huddersfield, UK, and IHM Aurangabad, India, both in Hospitality Honours, Panchali was selected for a scholarship programme and received her post-graduation certificate in hospitality from the Oberoi Group of Hotels (OCLD).

With more than two decades of experience, Panchali is a zealous advocate of the food and beverage industry, working on nearly 70 restaurants across regions. In 2017, she opened Atelier House Hospitality under the guidance of Mr. Ahmass Fakahany, the CEO and Owner of Altamarea Group and AHH. Under Panchali's leadership, Atelier House Hospitality has cemented its place as a high-quality boutique player in the market by developing and conceptualising locally grown brands and bringing in international brands. Panchali has provided consulting and operational support for the local market and expanded a homegrown brand internationally.

However, Panchali's leadership and innovation in the food and beverage industry is not her only claim to fame. She is also a steadfast advocate for women's growth and development in the industry, actively participating in key mentorship programmes. Her commitment to empowering women has garnered her several awards, including the coveted Golden Visa, making her the first woman to receive this recognition from the UAE government.

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HCNME COVER IZU ANI, CHEF AND CONCEPT CREATOR Growing up in London, Izu's passion for the kitchen ignited during his home economics classes at school. Following his studies, he gained valuable experience in Michelin-starred restaurants and travelled across France and Spain to immerse himself in Nouvelle cuisine. This journey significantly influenced his culinary style and kindled a flair for Mediterranean flavours.

Izu lives by the ethos that life isn't about ownership; everything is on loan and borrowed. When you realize that nothing truly belongs to you, you've merely scratched the surface of life's vast lessons.

Relocating to Dubai in 2010, Izu has elevated the region's culinary landscape with exceptional flavours and unparalleled attention to detail across his array of homegrown and franchised restaurant concepts. These include Alaya, Gaia, La Maison Ani, La Petite Ani, Carine, Izu Burger, Shanghai Me, Scalini, Piatti by the Beach, and Izu Doha. Furthermore, he oversees the entire F&B operations of the Hyatt Centric Hotel Jumeirah, which includes Eunoia by Carine and the chic Japanese rooftop restaurant Kai Enzo.

Chef Izu is poised to spearhead the international expansion of Dubai-born concepts into London, Miami, and Marbella. He aims to ensure that the ethos and quality of each brand seamlessly integrate into their respective communities. In Dubai, his vision for 2023 involves opening six new homegrown luxury dining and leisure concepts in collaboration with Fundamental Hospitality. Additionally, there are exciting creative projects planned for 2024 and beyond.

Chef Izu proudly holds the role of a brand ambassador for Audi and Evian in the Middle East, aligning with the simplicity, quality, and elegance embodied by both brands.

DR. NAIM MAADAD, CHIEF EXECUTIVE & FOUNDER, GATES HOSPITALITY With a Professional Doctorate in Tourism & Hospitality and almost 30 years of experience in the hospitality industry across Australia, Asia, and the Middle East, Dr. Maadad 36 OCTOBER 2023 | HOTELNEWSME.COM

serves as the Chief Executive and Founder of Gates Hospitality. This UAE-based homegrown hospitality group boasts award-winning concepts such as folly, Bistro Des Arts, and Reform Social & Grill.

Throughout his career, Dr. Maadad has held various operational and senior positions. Before establishing Gates Hospitality in 2010, he was Managing Director for both Six Senses and Minor Hotels, gaining significant operational and commercial experience and nurturing key owner and stakeholder relationships.

Having been based in the Middle East for over twenty years, Dr. Maadad has witnessed significant industry growth and developed a profound cultural understanding of the region.

This understanding enables him to support businesses and owners and represent a credible and respected voice of authority within the industry.

In addition to his day-to-day role, Dr. Maadad is the Australian Business Council Dubai Chairman and Treasurer for UAE Restaurants Group. Furthermore, he serves on the boards of various hospitality businesses, such as The Middle East Food Forum and Almont Global.

Dr. Maadad is a visionary and a direct, clear leader, deeply passionate about nurturing local and regional talent. He has mentored many hoteliers, chefs, and restaurateurs throughout his career. Currently leading a team of 700 colleagues across Gates Hospitality, he is widely regarded as one of the industry's most respected spokespeople and a 'Godfather' figure, nurturing the careers of many future talents.

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TOP 40 F&B ALL-STARS

DAVID LESCARRET, FOUNDER & MANAGING DIRECTOR AT INFINI CONCEPTS David Lescarret, the Founder and Managing Director of Infini Concepts, embodies revolutionary leadership in the region's F&B landscape. A visionary in the field, David has carved an illustrious career path in the global hospitality sector, eventually culminating in the inception of Infini Concepts. Established in 2015, this renowned consultancy exhibits a profound dedication to concept development within the food and beverage industry, marked by an exceptional passion for operation and management. With a humble beginning of less than ten core team members, Infini Concepts has rapidly evolved, now boasting almost two hundred dedicated members who collectively share a unified vision.

Noteworthy projects under their portfolio include Tabū Dubai, The Other Side, Miss Tess, Cé La Vi, and their latest venture, Hayal Dubai. Each project is unique, embodying boldness, charm, style, grace, and vibrancy—all infused with David's personal touch.

RIZWAN KASSIM, FOUNDER AND MANAGING PARTNER, RIKAS GROUP Rizwan Kassim is undeniably an F&B All-Star for many reasons, as evident from the provided text. His journey from a young Parisian with a vision to a trailblazing entrepreneur in the Middle East's culinary world is nothing short of awe-inspiring. Let's delve into the various aspects that make Rizwan Kassim a standout figure in the F&B industry.

Rizwan Kassim's story begins with a bold and ambitious vision. A decade ago, he embarked on a journey to bring the brilliance of Paris's culinary haven, La Cantine du Faubourg, to Dubai. This visionary move laid the foundation for the RIKAS Hospitality Group, showcasing his entrepreneurial spirit and determination to introduce world-class dining experiences to a new market.

In just eight years, Rizwan Kassim has achieved remarkable growth. He has transformed the RIKAS Hospitality Group into a culinary behemoth within the Middle East, gaining recognition in the prestigious Michelin Guide. This rapid expansion demonstrates his ability to identify and seize opportunities and his effective management and strategic insight in scaling the business.

Rizwan Kassim's unwavering commitment to culinary excellence is a hallmark of his success. The fact that his establishments are featured in the Michelin Guide underscores the quality and innovation of his restaurants.

This commitment resonates throughout his portfolio of award-winning restaurants and cafes, where attention to detail and a passion for gastronomy shine through in every dish.

One of Rizwan's outstanding achievements is his ability to offer a diverse range of cuisines under the RIKAS Hospitality Group umbrella. Notable establishments like Twiggy, Ninive, Mimi Kakushi, and Lana Lusa represent a broad spectrum of culinary experiences, from refined French and Portuguese flavours to the delicate artistry of Japanese and Middle Eastern cuisines. This diversity caters to a wide audience and showcases his versatility and culinary expertise.

Rizwan Kassim's ambition extends beyond regional borders. He plans to expand the RIKAS Hospitality Group into Saudi Arabia, Bahrain, Europe, Morocco, and the United Kingdom. This international expansion speaks to his confidence in his brand's ability to compete globally, highlighting his status as an F&B All-Star with a vision beyond his immediate surroundings.

The RIKAS Hospitality Group stands out in a highly competitive F&B landscape, attributed to Rizwan's commitment to delivering elevated gourmet experiences. The fact that the group is privately owned and operated underscores his dedication to maintaining control over the quality and direction of his establishments. This hands-on approach is a testament to his passion for gastronomy and his desire to ensure that each restaurant in his portfolio meets his exacting standards.

Rizwan Kassim's remarkable journey is a testament to his entrepreneurial spirit, commitment to culinary excellence, and visionary leadership.

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HCNME COVER PAUL EVANS, CEO AND CO-FOUNDER SOLUTIONS LEISURE GROUP "One of the most awarded hospitality heavyweights in the Middle East, Paul is a passionate father, shark lover, motivational speaker, and Amazon best-selling author of his life story, 'When I Woke Up.' With over three decades of experience in finance, business management, and hospitality, Paul leads the group’s growth and development, with both ownership and operational management experience across over 50 multi-award-winning bars, entertainment outlets, and restaurants, internationally.

Paul first started the group alongside his partner, Freek Teusink, on the shores of Hurghada, Egypt two decades ago over a gentleman's handshake at 3 am. His vision to create epic moments for people has, today, seen Solutions Group rise to be recognised as the brains behind concepts such as party bars, Lock, Stock & Barrel, the recently refurbished and rebranded Asia Asia, beachside beauty, Ula, and the internationally acclaimed family entertainment destination, Wavehouse.

Under Paul's leadership, Solutions Group has redefined the ways in which destinations are brought to life, experiences are created, and F&B organisations are operated, choosing

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risk over reward in its approach to business, experimenting, and remaining flexible through decisions and developments.

Today, that approach has seen them chosen as a trusted F&B partner for some of the region’s best in hospitality, including the prestigious Atlantis, The Palm, Rixos Premium, Seven Tides, and Yas Bay, Abu Dhabi, continuing to change the ways in which hospitality experiences are delivered and moments are remembered.

With an array of accolades under his belt, Paul has made a name for himself in the industry as a leader and trailblazer.

Celebrating a decade in the UAE in 2023, the group is renowned for pioneering the approachable dining, nightlife, and entertainment scene, ever-growing and evolving to further enhance the experiences and opportunities for residents and visitors alike across the middle-man and entertainment sectors.

Innovative, sophisticated but never pretentious, the group's creative ideation consistently caters to the approachable, experience-driven sector, with the award-winning portfolio and global reputation within the industry a primary example of its prestige and integrity, combining idyllic locations selected through tailored sourcing with creative innovation and design, leveraged by a proven, professional, and highly effective management team."

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FREEK TEUSINK, CO-FOUNDER AND MANAGING PARTNER, SOLUTIONS LEISURE GROUP "The multi-award-winning Co-Founder of Solutions Leisure Group, Freek, draws upon decades of experience as a sound engineer, consultant, and concept development specialist in the global hospitality operations sphere.

Today, he spearheads the conceptualisation, design, and construction of the group’s portfolio of award-winning venues, collaborating with a skilled team of designers and architects.

With an impeccable eye for detail and a passion for crafting unique and aweinspiring spaces, Freek has solidified his position as a visionary in his field. He seamlessly blends artistic expression with functional design, showcasing a signature style that harmoniously fuses modern and traditional elements. The result is visually stunning yet highly functional spaces. With each project, Freek consistently pushes the boundaries of design, establishing himself as a creative force in the industry.

MUBARAK JAFFAR, CEO, KLC VIRTUAL RESTAURANTS Mubarak Jaffar is the Co-Founder & CEO of KLC Virtual Restaurants, a prominent multi-brand virtual restaurant company. The company operates a portfolio of over 50 virtual brands spread across a network of more than 20 cloud kitchens in Kuwait, UAE, and Qatar. Prior to this, Jaffar was a key partner at Talabat, one of the MENA region's largest online food delivery platforms, which was successfully sold to Rocket Internet in 2015.

Additionally, he holds the role of Partner at Faith Capital, a Kuwaiti-based venture capital fund focusing on high-growth potential e-commerce businesses. Jaffar completed his undergraduate studies in Management at Royal Holloway University of London in 2011 and went on to obtain a Master’s degree in Management in the MENA Region from SOAS University of London in 2012. He continues to drive the growth of KLC Virtual Restaurants in collaboration with his partner, Abdulaziz Fakhroo.

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HCNME COVER ANIS HARB, GENERAL MANAGER, DELIVEROO MIDDLE EAST Anis Harb is a seasoned director with a demonstrated history of leadership in B2C tech-driven logistics and financial services. As the General Manager of Deliveroo in the Middle East, Harb spearheaded the company’s first-ever entry into the region in 2015, followed by Kuwait in 2019 and, most recently, Qatar in 2022.

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Harb brings a wealth of experience in leading multifunctional teams for multibillion-dollar companies across North America and the UK. He spent several years as an Investment Banker with J.P. Morgan New York before leaving to focus on the world of startups. He then co-founded the e-commerce startup TeamBuy.ca. The company became Canada’s largest independent group-buying platform with 1M+ members and a team of 120 employees before being acquired by the US-based e-commerce portfolio player NC Commerce Inc. in 2014. Before joining Deliveroo, Harb joined Amazon UK to drive growth through improved selection, pricing, terms, customer experience and operational efficiency for over two years.

After joining Deliveroo in London, Harb moved to Dubai to launch the company’s first city in the Middle East. Since 2015, Anis has built a world-class team for Deliveroo UAE, with the service now being available in Abu Dhabi, Sharjah, Al-Ain, Ras Al Khaimah, and Ajman.

Deliveroo UAE has seen extensive growth under Harb’s leadership, launching innovative platforms like Editions spearheading the off-site, delivery-only kitchen space in the UAE. Other milestone launches include: HOP; A rapid grocery delivery service; Full Life; Deliveroo’s global ESG initiative to tackle food insecurity; The industry’s first-ever Restaurant Awards. In his tenure at Deliveroo, Harb has executed several strategic plans covering financial planning, overall growth, and company performance.

Harb holds a Bachelor of Arts in Economics from Northwestern University and an MBA from The Wharton School.

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HCNME COVER

WALID HAJJ, CEO & CO-FOUNDER, LAVOYA RESTAURANT GROUPS In 2021, drawing on over two decades of culinary expertise, Walid Hajj co-established Lavoya Restaurants Group, a premier operator introducing diverse and innovative culinary brands to the GCC industry. Lavoya successfully launched three franchises: trendy Danish café Joe & The Juice, USbased Dave’s Hot Chicken, and the 45-year-old Lebanese street food outlet, Barbar.

Joe & The Juice, a global juice market leader with over 300 stores across 16 countries, places emphasis on health consciousness and trendy offerings. Lavoya oversees its UAE presence with nine outlets, including the recently opened DIFC branch in September 2022. Committed to sustain42 OCTOBER 2023 | HOTELNEWSME.COM

ability, they launched Joe & The Juice in the UAE in September 2022, with locations in key areas including Dubai Design District, Mall of the Emirates, Galleria Mall Al Barsha, and more.

Dave's Hot Chicken, a renowned LA-based eatery famed for its Nashville-style hot chicken, is gaining popularity in Dubai with two branches and a third soon to open in Dubai Mall. Managed

by Lavoya Restaurants, this Drake-backed establishment offers a spectrum of spice levels, from mild to the fiery Reaper® pepper. Dave’s Hot Chicken was launched in the UAE in September 2022 and has multiple locations, including Motor City and JBR in Dubai, and Place Vendome Mall in Qatar, along with Tahlia Street in Riyadh, KSA. Barbar, the beloved Lebanese street food concept, has made its international debut in Dubai.

Lavoya introduced Barbar in the UAE in October 2021, offering authentic Lebanese dishes, including shawarmas and falafels.

Known for its genuine flavors and premium ingredients, Barbar has quickly become a favorite among food enthusiasts in Dubai. The restaurant aims to provide a memorable dining experience, showcasing Lebanon's rich culinary heritage. Barbar has locations in Hessa Street, Bay Avenue, Tahlia Street in Riyadh-KSA, Place Vendome Mall, and Bin Al Sheikh Towers in Qatar.

Walid Hajj, with an MBA from Harvard Business School and a bachelor’s degree in Industrial Management from King Fahd University of Petroleum and Minerals in Saudi Arabia, has demonstrated exceptional entrepreneurial acumen. Before Lavoya, he founded Cravia, a leading food and hospitality group, and co-founded Kitch, a pioneering delivery-focused cloud kitchen and premium store-front operator. Hajj, a sought-after speaker at global industry conferences, received the Leading Hospitality Entrepreneur Award at the Leaders In Hospitality Awards 2023.

With plans for ambitious expansion, including the launch of 31 Dave’s Hot Chicken outlets in six countries, Walid Hajj's well-rounded experience and extensive industry knowledge underscore his pivotal role in Lavoya's remarkable success and innovative ventures in the F&B sector.

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REIF OTHMAN, CHEF AND RESTAURATEUR Reif Othman is a Dubai-based chef and restaurateur from Singapore whose clever twists on Japanese cuisine have garnered him many accolades, including the Chefs’ Choice Award in the inaugural MENA 50 Best Restaurants 2022 line-up, and he is the only chef to make the Arabian Business Top 100 Power List 2023.

In August 2019, he opened his first home-grown restaurant, REIF Japanese Kushiyaki, in Jumeirah’s Dar Wasl mall, offering unconventional Japanese food. A licensed (with alcohol) outpost of REIF Japanese Kushiyaki followed at Time Out Market Dubai in Souk Al Bahar in April 2021 and another branch in Dar Wasl Mall in September 2021 to accommodate increased demand in the neighbourhood. His latest openings (opened summer 2023) at Dubai Hills Business Park include a licensed REIF Japanese Kushiyaki, Hoe Lee Kow, which is a brand new concept for Reif, unconventional Korean, and

also TERO, The Experience by Reif Othman, which offers a unique private dining concept.

Reif is one of the few chefs-cum-restaurateurs in the UAE whose business is entirely self-funded. His 15-year service and dedication to the country’s F&B industry with his unconventional approach has raised the profile of this cuisine category here. His acute business understanding, thanks to his early experience as a stockbroker and seasoned restaurateur expertise, allows him to lead commercial operations and front-of-house.

Reif embraces Japanese sensibilities in his cooking, with a nod to Italian and French cuisine fundamentals. His cooking is renowned for quality, flavour, consistency, creativity, and wit, with new dishes as regular features. He’s always the first to introduce a new dish sparking a country-wide trend – whether it’s the ‘toilet roll’ yuzu and lemon cake that went viral over the pandemic, his Instagram-famous Wagyu sando, or his kushi skewers.

The first franchised REIF Japanese Kushiyaki restaurant in the world opened in December 2021 in Cairo at the 5A by The Waterway complex, with franchised partner and renowned Egyptian F&B operator Baky Hospitality, seating 140 diners in a licensed space.

Reif also launched a new unconventional streetwear store in 2021 – Soleside by Reif in Al Wasl Vita Mall – a reflection of his clothing passion that includes sneakers, streetwear, and Bearbrik toy collectables.

He also takes on consultant chef ventures and pop-up collaborations in the UAE and internationally.

Reif’s passion for food began at a young age in Singapore, helping his mother in her Asian cafeteria and studying at Shatec Culinary School. In 2007, he joined the One Rochester Group in Singapore as group executive chef for some of the city’s top restaurants and hotels before relocating to Dubai to work at Burj Al Arab.

In 2009, Reif was recruited as executive chef for the Zuma Dubai team, moving up the ladder to regional executive chef for Zuma in the Middle East and Turkey.

In 2015, he opened a locally developed restaurant concept in Dubai with R.A.W. Galadari Holdings & Absolute F&B Facilities Management as chief culinary officer - Play Restaurant & Lounge, followed by a chef’s table concept, The Experience

by Reif Othman - both in the H Hotel.

In 2018, he took on a one-year contract as executive chef and business partner for Sumosan Twiga, looking after the Dubai, Monaco, and London kitchens.

Reif is married with two children and believes life is too short for ugly clothes. Just look at his trainers, and you will see why.

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HCNME COVER COUQLEY'S ONGOING PROMISE TO DINERS SHINES THROUGH IN AN IMPRESSIVE SELECTION OF FAIRLYPRICED WINES AND HIGH-QUALITY DISHES THAT OFFER SUPERB VALUE FOR MONEY.

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ZIAD KAMEL, RESTAURATEUR, CO-FOUNDER & CEO, ROSY HOSPITALITY GROUP In a world where fine dining often feels like an exclusive club, Ziad Kamel is the game-changing restaurateur rewriting the rules. Ziad Kamel's vision is to democratise fine dining by making culinary excellence accessible to many people. His commitment to developing and operating affordable luxury restaurants serving high-quality food with engaging, soulful service in beautifully designed spaces resonates with guests, friends, and family who have dined at one of his establishments.

Under his visionary leadership, the Rosy Hospitality Group birthed the 'Go! Brands,' a success story that culminated in its acquisition in 2021. Ziad and his team continue their work on growing the award-winning Couqley French Brasserie - a restaurant that offers a memorable dining experience, blending authentic flavours of classic French cuisine in a friendly atmosphere. Couqley's ongoing promise to diners shines through in an impressive selection of fairly-priced wines and high-quality dishes that offer superb value for money.

His upcoming mission at Rosy Hospitality is to build partnerships with independent chefs to create unique restaurant dining experiences in line with the vision of making fine dining accessible. The soon-to-open' Girl & the Goose Restaurant' is a testament to this ethos.

Helmed by the dynamic Nicaraguan Founder and Executive Chef, Gabriela Chamorro, the restaurant partnership promises to celebrate Central American cuisine and a tribute to female leadership in the culinary world.

Ziad is passionate and committed to creating accessible finedining experiences that become the community's beating heart, with more chef-led partnerships for unique restaurants in the works.

POWERED BY

TOP 40 F&B ALL-STARS

MOHAMED AL FALASI, OWNER AND FOUNDER, SADDLE Mohamed Al Falasi, an Emirati government official turned F&B Entrepreneur, owns and operates the successful F&B chain Saddle and Feels Juice Bar & Kitchen. Upon completing his postgraduate programme in finance and accounting from the United Kingdom, Mohamed held senior positions for over a decade with the Dubai Government offices and the Big4 consulting firm KPMG. A serial entrepreneur, Mohamed has since been involved in several successful operations in the UAE's Real Estate, F&B, and General Trading industries.

One of his F&B ventures, Feels Juice Bar & Kitchen, was launched mid-pandemic. In 2017, he started the Dubaibased café 'Saddle', which makes 'Feels' the second business he currently runs and manages. With Saddle House a year ago, Mohamed successfully expanded to its first-ever dine-in scene in the premium district of Marsa Al Bateen, Abu Dhabi. Mohamed is always focused on updating the culinary landscape to ensure the experience is as remarkable in every location. Hence, he has plans to launch Saddle globally soon in London and Cannes, too. Holding a bachelor's Degree in Business Administration from the American University

in Dubai, he also pursued a Master's Degree in Accounting and Financial Management from the University of Wales.

Mohamed is a passionate and seasoned F&B entrepreneur.

He ensures that the highest quality ingredients are used across the menu. He is on the constant path of innovating things around the menu to offer something special for everyone. Due to his expertise, Saddle has become a popular destination for coffee lovers, crepe enthusiasts, and acai fans alike. The Saddle menu does not fail to impress, combining divine classics with creative spins and more contemporary cuisines that cater to all palates.

In Abu Dhabi, Mohamed successfully collaborated with the visionary Emirati artist Mattar Bin Lahej to create a feeling of being truly welcomed at the restaurant. The venue presents more intimate food experiences to guests.

From serving patrons in their cars, Saddle has come a long way with incredible products, campaigns, and customer service.

His second F&B venture, Feels, is not just a café but the first speciality juice bar & kitchen in the UAE offering clean and nutritious food & beverages. Mohamed ensures that all the dishes and freshly pressed juices are made without preservatives and artificially added sugars to demonstrate that health is at the forefront of everything they serve.

From mouth-watering sandwiches such as hot tuna, hummus tomato, and salad bowls to freshly pressed juices, smoothies, and wellness shots, Feels combines clean food with delicious flavours to create standout dishes and juices that cater to various dietary requirements and eating preferences.

Being a reputable Homegrown brand, Mohamed aspires to take Saddle overseas. He plans to launch soon in London, Cannes, and other global destinations to expand the current portfolio and diversify the business with the right strategies and promising markets.

Mohamed has also planned out the operational strategy that ensures that Saddle can deliver the same high-quality products and services in the new markets by considering the logistics and supply chain requirements. Outside the two businesses he operates, he is also interested in food, sports, sports cars, and travelling.

A frequent traveller, Mohamed enjoys sampling the local cuisines of the places he visits and playing paddle tennis and cycling during his free time.

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HCNME COVER

CHARBEL MHANNA, CEO, BLACKSPOON MANAGEMENT & CONSULTANCY Charbel Mhanna is a visionary in the food world, playing a significant role in the evolving landscape of F&B in the region. As the Chief Executive Officer of Blackspoon, he is currently spearheading the growth of the region’s leading restaurant group, proudly housing concepts such as Allo Beirut, Bombay Bungalow, Michelin Guide restaurant Ibn AlBahr, Nafas Beirut, and MASTI. He is the driving force behind the group’s soaring business performance, steering the company’s business development, chain expansion, and operations with an undivided focus on taking the company to new heights and uncharted territories across the GCC. As a results-driven leader carving the way for Black Spoon, Mhanna, with the support of his team, guided Bombay Bungalow to be featured in Dubai’s first-ever Michelin guide.

The group’s most popular Lebanese street food concept, Allo Beirut, has also won multiple accolades in the categories of ‘Best Budget’ and “Best Lebanese Restaurant” year after year. The Michelin Guide Ibn AlBahr is now one of Dubai’s only 17 Bib Gourmand restaurants, spreading its charm with refreshing seafood.

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Charbel has been involved in developing and managing one of the most luxurious catering and restaurant groups in KSA as a Group Manager for almost 12 years. His legacy extends to helping create the largest lifestyle group in Qatar, with 19 brands, 43 outlets, four family entertainment venues, and the development of the second-largest dairy farm in the GCC. His dedication, foresight, and motivated team enabled the company to go public in just five years.

Continuing his meteoric approach from his early days, Charbel, with the support of his team, has been expanding the group’s presence with an ambitious expansion plan. Starting with the beloved Allo Beirut, which now has seven outlets across the UAE, Charbel and the team set their sights on taking the concept to untapped territories such as bustling KSA. In the past year alone, their unified vision helped Allo Beirut mark its first ‘out of town’ debut in Abu Dhabi and, within a couple of months, also launch the largest Allo Beirut yet, standing tall and proud at 700 sq meters! If that wasn’t enough, Nafas Beirut - the at-home catering solution introduced under Allo Beirut - was launched less than a year ago. At the same time, other brands continued to build their award-winning service and win accolades for their respective categories.

POWERED BY

TOP 40 F&B ALL-STARS

FARAH GEORGE FARAH, MANAGING PARTNER, ELEMENTS HOSPITALITY Farah has garnered a remarkable list of achievements throughout his career. As the Managing Partner of Elements Hospitality, Farah has consistently demonstrated his

IN 2008, JAD CO-FOUNDED ADDMIND HOSPITALITY, A PROMINENT FOOD AND BEVERAGE MANAGEMENT AND CONCEPT-CREATION COMPANY IN THE MIDDLE EAST.

innovative approach, bringing world-class F&B concepts to the Middle East and leaving a mark on the industry.

Leading a portfolio of over 100 outlets with a dedicated workforce of 1,000+ employees, Farah has proven himself as a leader and manager in a highly competitive environment. His educational background, including a Bachelor's degree from Hospitality College, a Master's course from The Emirates Academy of Hospitality Management, and a Strategy and Organisational Leadership course from Harvard Business School, has equipped him with the necessary knowledge and expertise to drive the success of his ventures.

Farah's most notable achievement is his pivotal role in bringing the renowned Salmon Guru from Madrid to the UAE alongside his partner Jad. This successful endeavour exemplifies his ability to introduce and establish the world's finest F&B concepts within the Middle East, captivating the palates and preferences of discerning patrons.

Furthermore, Farah's strategic collaborations with prominent regional real estate and retail developers, such as Emaar and Aldar, have further amplified his impact on the F&B landscape. His attention to detail, unwavering passion for innovation, and exceptional business skills have played pivotal roles in the resounding success of all his ventures.

JAD ABOUJAOUDE, MANAGING PARTNER, ELEMENTS HOSPITALITY Jad Aboujaoude, the Managing Partner of Elements Hospitality, has achieved remarkable success and significantly contributed to the food and beverage industry. With over 20 years of experience in hospitality management and concept creation, Jad's commitment to the industry is evident.

In 2008, Jad co-founded ADDMIND Hospitality, a prominent food and beverage management and conceptcreation company in the Middle East.

During his tenure, he managed over 1,000 employees. He played a pivotal role in the success of 20 renowned F&B concepts such as Iris, Clap, White, Bar du Port, and La Mezcaleria. These concepts have garnered widespread acclaim and set new standards in the industry, solidifying Jad's reputation as an influential figure.

Jad's most recent venture, Elements Hospitality, founded in 2020, reflects his unwavering passion for creating, expanding, and managing niche and solid F&B concepts in Europe and the GCC. With ambitious goals, Jad and his partner are working tirelessly to introduce ten new multinational brands to the region's most prominent F&B destination by the end of 2025.

HOTELNEWSME.COM | OCTOBER 2023

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HCNME COVER EMMA BANKS, VICE PRESIDENT, RESTAURANTS & BARS EUROPE, MIDDLE EAST & EUROPE, HILTON Emma Banks is at the helm of managing hundreds of restaurants and bars, carefully spread across Hilton hotels.

Her purview extends from iconic culinary cities like Dubai and London to lesser-known gastronomic spots, where she actively engages with local communities and confronts the industry's pressing issues. Joining the Hilton team in 2019, she has made it her mission to spearhead transformative initiatives, such as the impactful "Growth of the UAE." This initiative alone has successfully curtailed a substantial 9,000 tonnes of CO2 emissions and championed the use of 446 tonnes of locally sourced produce in the country's hotels.

In addition to her environmental efforts, Banks has taken on the vital task of addressing gender imbalances prevalent in the industry. She has been a driving force in sparking conversations about diversity and inclusion at a broad industry level. Her advocacy encompasses not only promoting local

VARUN KHEMANEY & KHALIL DAHMASH, CO-FOUNDERS AND MANAGING PARTNERS, VKD HOSPITALITY GROUP Varun Khemaney, Co-Founder and Managing Partner of VKD Hospitality Group has built an impressive list of successful achievements throughout his career. These accomplishments showcase his entrepreneurial skills, resilience, and ability to create innovative concepts that have reshaped the Dubai F&B scene.

Co-founder and Managing Partner Khalil's vision and dedication played a pivotal role in the extraordinary success of the group. With an unwavering commitment to excellence, Khalil helped shape VKD Hospitality Group into a beacon of innovation and creativity within the industry. Through his leadership, the group has reached new heights and set new standards for the hospitality industry.

Varun and his partner Khalil have displayed their remarkable entrepreneurial vision and a drive for growth by expanding and diversifying the VKD Hospitality portfolio.

In addition to the success of Miss Lily's and Indochine, they have spearheaded the development and launch of new experiential dining concepts that have added authenticity and soul to Dubai's vibrant F&B landscape.

These ventures demonstrate the pair's ability to identify emerging trends and cater to diverse customer preferences, further establishing VKD Hospitality as a dynamic and innovative player in the industry.

Their entrepreneurial spirit knows no bounds, as demonstrated by their newest venture, Honeycomb Hi-Fi, the region's first listening bar. This homegrown concept has garnered widespread attention and acclaim, attracting music enthusiasts and audiophiles alike. VKD's forwardthinking approach and willingness to push boundaries have allowed them to introduce fresh, ground-breaking 48 OCTOBER 2023 | HOTELNEWSME.COM

sourcing and supporting indigenous enterprises but also actively pushing for increased employment opportunities for individuals with disabilities within the sector.

experiences that resonate with Dubai's cosmopolitan audience.

The expansion and diversification of concepts under Varun and Khalil's leadership have solidified their reputation as visionary F&B restaurateurs in the region.

POWERED BY

TOP 40 F&B ALL-STARS

NEHA ANAND, FOUNDER AND MANAGING DIRECTOR, THREE LAYER HOSPITALITY Neha Anand, Director of the UAE-based Three Layer Hospitality (formerly KGV), has established herself as a forerunner in the F&B industry. The Director of Three Layer Hospitality attributes her success to productivity, creativity, innovation, and networking abilities. Anand is a food enthusiast who has spent her professional career finding, funding, and founding food businesses worldwide. Under Three Layer Hospitality, she oversees several national and interna-

tional food businesses. She follows brands and chefs worldwide to stay current on new developments and offerings.

In 2022, Anand launched the modern fine-dining restaurant Jun’s in partnership with Chef Kelvin Cheung. After just a few months in operation, Jun’s debuted on MENA’s 50 Best Restaurants list, with other awards to follow, including Dubai’s Michelin Guide 2023 and Gault & Millau UAE’s Best Restaurants. This unique dining experience is just the start of Three Layer Hospitality’s presence in the fine-dining market. Neha Anand and Three Layer Hospitality in 2022 have also opened two Circle of Crust quick-service restaurants in Pune, the third Dubai outlet of the pizza brand in Dubai Hills Mall, and its first outlet in Chandigarh, joining established brands such as King’s Dairy, Circle of Crust, and Mambo Gourmet Pizza.

Anand has also announced investments into WeIdliwale by Chef Abhishek Joshi with plans for regional expansion and Gourmestan by the first female partner in Three Layer Hospitality, Chef Shivani Sharma. Under her leadership, Three Layer Hospitality employs over 300 people in the UAE and 3000 globally.

Three Layers Hospitality aims to increase its international footprint through diversified partnerships, acquisitions, and strategic alliances. With over 20 restaurants and four brands under its wings, Three Layer Hospitality has already established itself as a leader in the industry. Anand, as owner and director, was instrumental in turning her pizza brand profitable, and her fine-dining restaurant, Jun’s, is already proving to be a huge success, both financially and respectfully.

With several brands currently in Three Layer Hospitality’s F&B portfolio, the budding entrepreneur hopes to expand further in the MENA and European regions. Anand plans to double the number of restaurants and brands under her management in the next two years. She is poised to create value through her leadership for shareholders and all people and partners associated with the brands worldwide. Neha Anand is ready to expand her business and bring the most innovative formats to the UAE. HOTELNEWSME.COM | OCTOBER 2023

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HCNME COVER MICHELE JOHNSON, CO-FOUNDER, PITFIRE PIZZA Michele Johnson, co-founder of Pitfire Pizza, embarked on a remarkable culinary journey that transformed her from a seasoned HR professional into the renowned ‘Pizza Queen’.

Her dedication, relentless pursuit of excellence, and unwavering passion for great food have propelled Pitfire Pizza from its humble beginnings in 2014 to its current status as the number-one homegrown pizza brand in the Emirate.

In 2014, Michele Johnson and her husband Bill ventured into the world of food and beverage with the launch of Pitfire Pizza. Michele made a pivotal decision, walking away from her illustrious 20-year career in HR to steer the ship of their 50 OCTOBER 2023 | HOTELNEWSME.COM

newfound venture. The journey began with a dream and a simple yet profound philosophy: to create the perfect pizza that inspires through simplicity. Michele translated this philosophy into action as the driving force behind the business’s day-to-day operations. Her mantra revolves around consistency, quality, and creativity. These principles have become the bedrock of Pitfire Pizza’s success.

Over the past nine years, under Michele’s astute leadership, Pitfire Pizza has become a household name cherished by pizza lovers across the UAE. The brand has garnered numerous awards and accolades, solidifying its reputation as an industry leader.

Michele’s relentless pursuit of culinary excellence has been pivotal in this remarkable transformation.

Pitfire Pizza has become synonymous with innovative flavours presented in a familiar, comforting way.

When customers choose Pitfire, they embark on a gastronomic adventure guided

by Michele’s vision and commitment to delivering an exceptional dining experience. From classic favourites to inventive creations, every pizza that emerges from Pitfire’s ovens bears the hallmark of Michele’s dedication to quality and her flair for creativity.

Michele’s journey from HR professional to Pizza Queen epitomizes the power of passion, dedication, and an unwavering commitment to culinary excellence. She and Bill have created a thriving business and a culinary sensation that has captured the hearts and taste buds of pizza lovers throughout the UAE. As Pitfire Pizza continues to flourish, Michele Johnson’s story is an inspiring testament to the transformative potential of pursuing one’s passion. Her journey reminds you that you can turn a simple idea into a celebrated culinary empire with vision, determination, and a deep love for what you do. Michele’s impact on the food industry in Dubai and her unwavering commitment to the craft of pizza-making make her a true icon in gastronomy, and the ‘Pizza Queen of Dubai’ title is well-deserved.

POWERED BY

TOP 40 F&B ALL-STARS

STEVE FLAWITH, CEO AND FOUNDER, YOLK BRANDS Steve founded Dubai’s homegrown award-winning burger brand, Pickl, in 2019 with one aim - to offer fresh, fast food using the finest ingredients. Following the success of Pickl opening 15 restaurants in the UAE plus two in Bahrain, he is now taking his food philosophy to the next level by introducing Yolk Brands, a group of the UAE’s finest homegrown fast casual and quick service restaurants.

In addition to Pickl, Yolk Brands consists of BonBird, another Dubai-born concept Steve designed from the ground up. As with Pickl, it focuses on elevating fast food (this time fried chicken) to new levels and providing guests with a fresh, high-quality experience using only the finest ingredients. With two locations opened this year (City Walk and JLT) and a third in Motor City coming in October, its quick rise mirrors Pickl.

Hailing from Dorset in the United Kingdom, Steve brings more than 18 years of experience to his role. Having worked in the industry since he was a teenager, Steve’s wide-ranging career has seen him gain a holistic understanding of the F&B sector. He spent his formative years in the kitchen, starting from washing pots and pans before working his way up to become a high-end chef in the New Forest. When transitioning to managing restaurants, bars, and nightclubs, Steve earned the insight that has seen him conceptualise and open restaurants across Europe, the Middle East, and Asia. Before launching Pickl, Steve was the Head of Strategy for the Appetite and 1762 Group in the UAE. It made it all the sweeter when Yolk Brands acquired 1762 earlier this year. From employee to employer, Steve is determined to return 1762 to its former glory (and beyond), refreshing and reinvigorating the brand from the bottom up.

Dubai has been his home for the past eight years, and Steve is proud to be at the helm of one of the city’s leading homegrown restaurant groups. Championing the people of Dubai and providing them with opportunities to grow alongside Yolk Brands’ concepts has always been at the forefront of his overarching strategy for the group, leading to 2022 being hailed as the “Year of the People” internally.

Aside from the success of his restaurant brands, Steve’s greatest success is always surrounding people. Unlike most hospitality groups and individual restaurants, Yolk Brands has always had a 5-day work week instead of the six, which is standard in this region. Steve believes that worklife balance is vital to a group’s success.

Steve has made it his mission to improve the welfare of delivery riders in the region. Since its inception, every Pickl has had a Riders Area for our hardworking delivery drivers to relax, get some water, and get out of the UAE’s intense heat while awaiting their orders. He even extended this policy in Summer 2022 to include delivery riders from companies that don’t work with Pickl in a bid to help as many people as possible. Few regional restaurants offer such facilities, with many even putting up signs forcing riders to wait outside.

Global expansion is next on the agenda, with a plan to make Pickl and BonBird some of the UAE’s greatest international exports. Pickl has already launched in Bahrain and signed an agreement to launch in Qatar at the turn of the year, with the likes of Kuwait, Oman, KSA, and Egypt soon to follow. BonBird has also attracted international franchise interest, and the brand has been built with it in mind.

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HCNME COVER NEHA MISHRA, FOUNDER, KINOYA Neha Mishra has made a profound impact on Dubai's vibrant F&B scene through her venture, Kinoya restaurant. Fueled by her passion for ramen, Kinoya stands as a multi-award-winning Japanese restaurant nestled in Dubai's picturesque The Greens area. Mishra, the driving force behind this success, is frequently found at the restaurant, despite its ongoing triumphs. Beyond Dubai, a second Kinoya branch graces the culinary landscape of London, securing a coveted spot in the prestigious food hall of the renowned highend department store, Harrods. The inception of Kinoya germinated from one of Mishra's popular supper clubs. Kinoya swiftly gained a stellar reputation, receiving accolades from esteemed global restaurant guides.

NECIP CAMCIGIL, FOUNDER & PARTNER, ONE LIFE KITCHEN & CAFÉ Necip Camcigil's name is synonymous with innovation, culinary artistry, and a commitment to delivering exceptional dining experiences. He has earned the coveted status of an F&B (Food and Beverage) All-Star through his remarkable journey in the culinary world, marked by numerous achieve-

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ments and a relentless pursuit of excellence.

At the heart of Necip's journey is his visionary entrepreneurship. He recognised that the culinary world was not just about food; it was an opportunity to craft unique experiences that resonate with people's hearts and taste buds. This vision led to the creating of One Life Kitchen & Cafe, a culinary haven that has redefined Dubai's dining scene.

Necip's entrepreneurial spirit extended beyond the kitchen.

His diverse educational background in mechanical engineering and business management gave him a unique perspective, allowing him to approach culinary ventures with a fusion of technical precision and strategic thinking.

In 2015, Necip's entrepreneurial spirit found its expression as he founded One Life Kitchen & Cafe. This culinary haven, nestled in Dubai Design District (d3), rapidly gained popularity, serving over 2,000 patrons each week. Necip's diverse background and experiences converged in this establishment, creating a unique blend of technical precision, business acumen, and culinary innovation.

Under Necip's astute guidance, One Life Kitchen & Cafe achieved noteworthy milestones. The restaurant's unwavering commitment to quality and service excellence has been showcased in its operations.

One notable achievement is the continuous operation of the canteen at the Adidas Emerging Markets Head Office since 2016, and the restaurant's diverse team of over 40 employees from 15 different countries mirrors Necip's commitment to inclusivity and diversity.

In April 2022, Necip embarked on a new culinary venture by launching a second One Life Kitchen & Cafe branch at HIVE, a co-living space in Jumeirah Village Circle (JVC). This expansion reflects his commitment to exploring new opportunities and creating unique dining experiences in diverse markets. By partnering with HIVE, Necip aims to establish a dynamic culinary hub within the co-living community, offering exceptional food and fostering a sense of togetherness.

POWERED BY

TOP 40 F&B ALL-STARS

KELVIN CHEUNG, CHEF AND PARTNER, JUN'S Born in Canada, raised in Chicago, and now based in Dubai, the multi-award-winning chef Kelvin Cheung is a Chinese Canadian who grew up in the kitchen - spending the better part of his childhood training for his life of travelling the world and cooking in kitchens in unfamiliar places.

Having worked his way up through the ranks within various restaurants in the US and Canada, Kelvin began his public chef life in India in 2012 as Executive Chef at Ellipsis Mumbai. Three years later, in 2015, he moved into the role of Corporate Chef and F&B Director for both Aallia Hospitality and Bastian Hospitality, leading day-to-day operations of Bandra’s popular gastro-pub, One Street, and the seafoodforward, vegetarianfriendly Bastian. He is also credited with conceptualizing and launching Whole and then Some, a takeaway kitchen focusing on customized meals that include healthiness and fun.

Chef Kelvin joined New Delhi’s White Panda Hospitality in 2019 as Executive Chef and F&B Director. Here, he developed the restaurant concept Kiko-Ba, paying homage to his father’s legacy and taking patrons on a sweet and savoury journey back to his roots.

Cheung and Kiko-Ba designed the food program for Dadel, White Panda Hospitality’s concept cocktail bar in Vasant Vihar.

In June 2022, Kelvin opened his first UAE project with Three Layer Hospitality, Jun’s. Rooted in Cheung’s Chinese heritage, North American upbringing, and French training paired with the freshest ingredients from local farms, Jun’s takes diners on an immersive culinary journey through the chef’s Chinese upbringing and life across the world from North America to India.

In less than a year of operation, Jun’s was awarded several high-profile accolades, including ranking 44 on MENA’s 50 Best Restaurants, Dubai’s Michelin Guide 2023, and receiving one Toque

by Gault & Millau.

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HCNME COVER MARK PATTEN, SENIOR VICE PRESIDENT OF FOOD & BEVERAGE, THE FIRST GROUP Mark Patten, Senior Vice President of Food and Beverage at The First Group, is a dynamic leader who has made significant strides in the F&B industry. Under his strategic guidance, a portfolio of initially struggling restaurants blossomed into a flourishing collection of 34 establishments.

Mark's visionary approach extends to maintaining highquality offerings at accessible prices within a four-star hotel environment. He strongly emphasises cultivating a cohesive, results-oriented team, fostering an entrepreneurial spirit that has been instrumental in their achievements. One of the standout accomplishments was the creation of Soluna Beach Club—a purpose-built facility in a landlocked hotel company, showcasing Mark's innovative thinking and boundary-pushing approach.

A point of pride for Mark is that all concepts and chefs are local, reflecting his confidence in the local talent pool and underscoring the strength of their F&B business, empha-

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sising the commitment to homegrown brands as a cornerstone of their success.

Mark's impact on revenue growth has been nothing short of extraordinary. Over the past three years, the company's revenue has surged, surpassing a triple-fold increase. Starting at approximately 50 million in 2021, it nearly doubled to 100 million in 2022, projected to reach 150 million in 2023. This surge in revenue has been matched by a significant boost in profitability, demonstrating their adeptness at fortifying the bottom line. A unique aspect of Mark's approach is charging rent to themselves, even as the owners of the physical assets. This serves as a financial gauge, ensuring a clear understanding of the business's profitability and reinforcing its commitment to fiscal prudence.

In tandem with financial success, the workforce has grown substantially from 80 staff members two years ago to a robust team of 500 today. From a modest ten establishments at the outset in 2019, they have now expanded to an impressive 34 F&B outlets across eight properties. This expansion is characterised by its organic, holistic nature, free from artificial pressure for rapid growth.

POWERED BY

TOP 40 F&B ALL-STARS

LILY HOA NGUYEN, FOUNDER AND EXECUTIVE CHEF, VIETNAMESE FOODIES Vietnamese Foodies has been on a consistent growth trajectory year after year.

Founder and executive chef Lily Hoa Nguyen achieved another significant milestone, opening her fifth restaurant located in Dubai Hills Mall. Nguyen is a passionate advocate for women in the hospitality sector, beginning within her own team.

Acknowledging the substantial gender disparity in leadership roles within the food and beverage/hospitality industry, Nguyen actively shares her journey, aspiring to inspire other women. She aims to not only provide inspiration but also a practical roadmap for their own career advancement.

HALIL ASAR, GROUP DIRECTOR OF OPERATIONS, AMAI GOURMET RESTAURANTS Halil Asar, the Group Director of Operations at Amai Gourmet Restaurants, stands out in the UAE dining scene. With an impressive career spanning Michelin-starred outlets and esteemed global hospitality enterprises, Halil has left an indelible mark on the culinary landscape, creating unforgettable dining experiences across many outlets.

Halil Asar's journey in the culinary world has been exceptional. In every aspect of his life, he consistently exemplifies the core values of hospitality, creating remarkable experiences that leave a lasting impression on those he interacts with.

Halil's role as the Group Director of Operations at Amai Gourmet goes beyond routine responsibilities. He collaborated closely with Moklasur Pinto, the founder, and Corporate Chef Marwan Sardouk to create a contemporary Japanese culinary gem, KATA. Their combined efforts resulted in a menu that reflects culinary brilliance and a unique non-alcoholic offering, all united by KATA's captivating philosophy of being "A culinary haven that transcends the ordinary." This visionary collaboration, fuelled by the aspiration to bring a premium fine dining concept to a mall and fashion destination catering to the discerning and demanding crowd, has propelled KATA to become one of Dubai's most exquisite premium dining venues.

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HCNME COVER YANNIS STANISIERE, CHIEF OPERATING OFFICER, COYA RESTAURANT & PISCO BAR, COYA GLOBAL Yannis Stanisiere is the key driver behind COYA’s global expansion, and he is responsible for all eleven of COYA’s locations. Focused on increasing revenue and improving guest experience, he has helped the brand significantly boost its revenue and diversify across the globe. Under his leadership, COYA has developed a loyal and dedicated team, and the staff retention rates lie at an admirable 70% for COYA Abu Dhabi and 60% for COYA Dubai. With over 28 years of experience, Yannis brings a wealth of knowledge and expertise.

Joining COYA in 2021, he has successfully unified the brand and expanded it globally.

HADIL ALKHATIB, FOUNDER AND CEO, THE BROTH LAB A genuinely passionate leader, Hadil Alkhatib has revolutionized the F&B market in Dubai, shifting it from merely ‘healthy’ to a realm of superfood healing. As a female entrepreneur, she has empowered numerous small businesses, amplifying their voices and aiding clients, customers, families, and concepts in reaching their health and business potential.

Certified as a holistic health and wellness coach, Hadil is deeply committed to establishing a nurturing and encouraging environment for mothers and women to acknowledge their needs, embrace their power, and express their truths. Amidst her health crisis after her first child, Hadil resolved to heal as naturally and holistically as possible from ‘undiagnosed’ and dismissively 56 OCTOBER 2023 | HOTELNEWSME.COM

labelled ‘all in your head’ symptoms and health conditions that had previously left her bewildered, tired, and depressed for three years.

Given her journey, Hadil adopts a holistic approach in her practice, assisting her clients in harnessing the power of their minds, body, and spirit. She firmly believes that by tuning into these aspects of her client’s lives, they can achieve profound healing on multiple levels and undergo transformative life changes.

Prioritizing her clients’ individual life experiences, goals, and other ‘Primary foods,’ Hadil devises a tailor-made action plan for nutrition and healing – the ‘secondary foods.’ This plan supports them in progressing towards living their best lives. Besides delivering a meaningful coaching experience to her clients, she guides them and holds them accountable to attain their goals and implement the positive choices they’ve identified.

Possessing a Masters degree in HRM, a Professional Training Certificate from The Institute for Integrative Nutrition in New York City in Health and Wellness Coaching, and specialized certification in Gut Health, Hadil has collaborated with women in the UAE. Through her award-winning, healthy superfood concepts, she aids in healing their gut, enhancing their energy, delving deeper into the source of their challenges, and, most importantly, fostering self-love and self-care for them to lead their best lives.

This service extends to assisting mothers in finding solutions for their little ones, transforming the eating habits of picky eaters and children with severe allergies and food intolerances, and addressing IBD and gut diseases – based on the belief that all illnesses initiate in the gut.

In her work, Hadil brings a healing presence through compassion, empathy, deep listening, and her genuine life experiences as a mother of two children.

POWERED BY

TOP 40 F&B ALL-STARS

MOHAMAD BALLOUT, CEO OF AWJ, A KITOPI COMPANY Mohamad Ballout is the CEO of AWJ, the region’s

leading F&B brand, now a Kitopi company. Founded in Dubai, UAE, in 2014, AWJ operates iconic brands such as Operation Falafel, Catch 22, and Awani. While it spans the UAE and KSA, it also has New York and London franchises.

Before his current role, Mohamad was the advisor to the CEO of the Royal Commission of Riyadh City while leading the City Life division as a VP. He was responsible for overseeing several sector strategies, including the development of mixed-use assets in Riyadh. Mohamad has over 22 years of experience across the hospitality and leisure sector, with core competencies in strategic management, real estate development, asset and facilities management, operations management, and retail strategy advisory, leading multi-million-dollar projects.

Mohamad holds a Bachelor’s degree in Hospitality Management from the Glion Hotel School in Switzerland and a Bachelor of Science degree from the University of Wales in International Tourism Management. In addition, he recently completed an EMBA at Hult University in Boston.

KIM THOMPSON, FOUNDER - OWNER - MANAGING DIRECTOR, RAW COFFEE COMPANY Kim Thompson, the Owner and Managing Director of RAW Coffee Company is an inspiration in the Middle Eastern entrepreneurial scene. She is the first woman in the Middle East to achieve her Specialty Coffee Association Coffee Diploma and is a certified AST instructor. Her steadfast commitment to supporting local businesses has positioned her at the forefront of the entrepreneurial arena in the UAE. Kim also is esteemed as a founding member of Gender Equity, actively advocating for coffee farmers worldwide and driving sustainable, ethical, and communityoriented initiatives.

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HCNME COVER DIANA RYSBAEVA, RESTAURATEUR, FOUNDER AND CEO, SHI, JIXIANG DIM SUM, AND MOLI BY SHI Diana Rysbaeva is the founder and CEO of SHI's popular Dubai-based Chinese restaurant, the high-end Chinese takeaway concept, Jixiang Dimsum, and the upcoming Moli by SHI. Diana boasts 16 years of experience in the F&B industry and has been an entrepreneur since her late teens, amassing a diverse portfolio of companies, including pre-schools and restaurants. However, it was in 2021, amidst the post-pandemic world, that she conceived the idea to open a restaurant on the newly developed Bluewaters Island, Dubai—a place she adored and deemed ideal for her team to venture into the Dubai market with the inception of SHI Restaurant. Since its establishment, SHI has garnered numerous awards, notably the distinction of being a highly commended Asian Restaurant.

Subsequently, Diana launched Jixiang Dimsum at The Beach, JBR, in Febru-

ary 2023 and, more recently, at Last Exit in September 2023. The latter is a pioneering takeaway concept, blending fine dining with a beach takeaway experience. Diana firmly believes that fine dining takeout is an enduring trend and one she aims to lead. A hallmark of Diana's ventures is her adeptness at presenting customers with exquisitely designed venues, structures, and products—SHI and Jixiang Dimsum share this commonality.

Diana's passion for Chinese cuisine and her dedication to crafting visually appealing venues stems from her profound fascination with Chinese cultures and culinary traditions. The artful use of spices inspires her, and she firmly believes that only Chinese hands can consistently produce the high-quality dishes served at SHI and Jixiang Dimsum. Hence, she places great importance on meticulous talent selection for her restaurants.

Looking ahead, Diana focuses primarily on the GCC region, with high aspirations for Dubai to become a culinary destination. Her lifelong dream is to open and own a restaurant in London.

RICHARD COWLING, DIRECTOR OF OPERATIONS, GATES HOSPITALITY Richard began his journey in the hospitality industry in the early 90s, starting in Yorkshire’s large-scale country pubs. He swiftly climbed the ranks, securing management 58 OCTOBER 2023 | HOTELNEWSME.COM

positions and pivotally managing new openings and brand refresh sites for Mitchells and Butlers, the UK’s largest licensed retailer.

In 2000, enticed by fresh opportunities, he leapt to London. Over 11 years, he led beloved dining concepts such as Vintage Inns, Browns restaurant and bar at Butlers Wharf, and Gaucho restaurants in Canary Wharf and the O2. His relentless pursuit of perfection and emphasis on team and people development drove significant business success and record-breaking performances.

In 2011, Richard relocated to Dubai to inaugurate The Ivy, followed by Marco Pierre White’s Wheelers of St James.

He then returned to his roots by opening Reform Social and Grill, Dubai’s first gastro pub, which quickly became a multiple award-winning favorite in the Lakes.

In the following years, Richard transitioned into multisite management, propelling Nakheel’s entry into Dubai’s F&B marketplace. He conceptualized and executed various successful concepts such as Barrel 12, Sun&, Breeze Beach Bar and Grill, Il Faro, Asian Kitchen, Seafood Kitchen, and the development of community sites in Jebel Ali, Jumeirah Islands, and Al Furjan.

Subsequently, he held senior leadership roles with Jumeirah Restaurant Group and served as the COO of Hospitality for the Bin Jabr group. Richard reconnected with Gates Hospitality in early 2021 and oversees all operational aspects of the Group’s 13 restaurants and bars portfolio.

Our guests were invited to “Cheeseology, a unique story about cheese” powered by myBidfood. We were delighted to captivate attendees with an exquisite 4-course dinner crafted by Michelin Star & Green Michelin Star chef Mathieu Perou, alongside spectacular tables of various Specialty Cheeses crafted by acclaimed Cheesemonger Francois Robin all the way from France!

HCNME SUSTAINABILITY FORUM 2023

REGENERATIVE TOURISM AT THE FRONT LINES OF HOSPITALITY SESSION A recap of the Sustainability Forum 2023

H

otel & Catering News Middle East hosted the annual Sustainability Forum 2023 at Sofitel Dubai The Palm, gathering industry professionals from various sectors in the Middle East. With COP28 just a few weeks away, sustainability and climate change are at the forefront of everyone's agenda. Our esteemed hospitality panel led a thought-provoking discussion titled 'Regenerative Tourism at the Front Lines of Hospitality.'

During this engaging conversation, we delved into the transformative concept of regenerative tourism and its pivotal role in shaping the future of the hospitality industry. As we confront the challenges of sustainability and environmental responsibility, regenerative tourism presents a promising pathway beyond mere sustainability, striving to restore and revitalise communities, ecosystems, and cultures. Together, we explored innovative approaches, best

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practices, and the profound impact of regenerative tourism on the industry's future.

Sharing the stage with distinguished individuals including Sven Deckers, Director of Strategy at Dubai Airports; Aradhana Khowala, CEO of Aptamind Partners and Chair of Group Advisory Board at Red Sea Global; Carl Manlan, Vice President of Inclusive Impact & Sustainability for Central & Eastern Europe, Middle East, and Africa at Visa; Omar Shihab, Founder and Chief Sustainability Officer of BOCA; and Mohammad Hanif Al Qassim, Managing Partner of The Manor by JA and Chief Operations Officer at Maj-ra - The National C-S-R Fund, we began our conversation by examining the philosophy of Regenerative Tourism.

This concept surpasses the principles of sustainable and responsible tourism, aiming for proactive revitalisation and positive contributions. Each panel member defined the subject matter

and emphasised why it is a crucial agenda item.

Sustainable and responsible tourism endeavours to mitigate harm and ensure resource longevity, whereas regenerative tourism takes a more proactive approach, focusing on revitalisation and positive contributions.

Aradhana elaborated on the primary goals and objectives of implementing regenerative tourism practices within the hospitality sector. Sven and Carl highlighted the significant role that community engagement plays in achieving positive outcomes in regenerative tourism, offering insights into the conversations hospitality, travel, and tourism businesses engage in with local communities to establish mutually beneficial relationships that positively impact the environment's future.

Omar raised the essential issue of measuring sustainable efforts in the F&B space and the power of data. He

REGENERATIVE TOURISM

shared simple yet effective methods for measuring BOCA's sustainable footprint. Mohammad unpacked the economic benefits of regenerative tourism for local communities, businesses, and the economy.

Key points from this discussion include: > Holistic Approach to Sustainability: Regenerative Tourism transcends traditional sustainability by taking a holistic approach. It aims to minimise negative impacts and actively seeks to restore and enhance the environment, communities, and cultures associated with tourism destinations. > Ecosystem Restoration: Traditional tourism often depletes natural resources and harms ecosystems.

Regenerative Tourism focuses on restoring and regenerating these ecosystems, helping them thrive and preserving them for future generations. > Community Empowerment and Inclusivity: Regenerative Tourism actively involves local communities in decision-making and economically benefits them. It emphasises fair wages, equitable distribution of tourism revenues, and meaningful engagement, ensuring that communities actively participate in and benefit from tourism activities. > Preservation of Culture and Heritage: By involving and empowering local

SUSTAINABLE AND RESPONSIBLE TOURISM ENDEAVOURS TO MITIGATE HARM AND ENSURE RESOURCE LONGEVITY, WHEREAS REGENERATIVE TOURISM TAKES A MORE PROACTIVE APPROACH, FOCUSING ON REVITALISATION AND POSITIVE CONTRIBUTIONS. communities, Regenerative Tourism aids in preserving cultural heritage. It respects and integrates local customs, traditions, and knowledge into the tourism experience, preventing cultural erosion. > Long-Term Economic Viability: Regenerative Tourism promotes sustainable economic growth. Fostering respon-

sible tourism practices that benefit local economies ensures the longterm viability of tourism by preventing over-exploitation and encouraging a balanced approach that helps all stakeholders. > Climate Resilience and Mitigation: Climate change is a critical global challenge. Regenerative Tourism addresses climate concerns by encouraging low-carbon practices, promoting renewable energy, reducing waste, and enhancing overall climate resilience within tourism destinations. > Education and Awareness: Regenerative Tourism is a platform for educating tourists about environmental and social issues. Raising awareness and fostering responsible behaviour among travellers contributes to a more informed and conscious global citizenry. > Competitive Advantage for Businesses: Embracing regenerative practices can give businesses a competitive edge in an increasingly sustainability-conscious market.

Consumers are increasingly choosing brands that align with their values and prioritise responsible and regenerative tourism.

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HCNME SUSTAINABILITY AWARDS 2023

SUSTAINABILITY Innovation Awards

2023

Sustainability efforts in the hospitality sector of the Middle East have gained momentum in recent years, driven by a growing awareness of environmental issues and a desire to reduce the industry's ecological footprint. Hotels, resorts, and restaurants in the region are increasingly adopting eco-friendly practices to mitigate their impact on the environment. This includes implementing energy-efficient technologies, water conservation measures, waste reduction and recycling programs, as well as promoting the use of renewable energy sources.

Furthermore, many hospitality establishments are focusing on sustainable sourcing and promoting local produce to support the community and reduce carbon emissions associated with transportation. Each region has made sustainability a top priority, and in this special feature, we celebrate all the efforts made towards a greener hospitality for all.

The Sustainability Innovation Awards 2023 was a prominent event that celebrated the achievements of sustainability initiatives and projects across all sectors in the Middle East.

The awards aimed to recognise individual excellence, corporate strengths, and project success across various sectors.

Real Estate

SUSTAINABILITY Innovation Awards

2023

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HCNME SUSTAINABILITY AWARDS 2023 SUSTAINABILITY LEGAL PIONEER AWARD

ASHISH MEHTA & ASSOCIATES

INNOVATIVE ENERGY PROJECT OF THE YEAR

SHAMS+ POWER PROJECT | AL MASAOOD

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SUSTAINABILITY Innovation Awards

2023

SUSTAINABLE CONTRACTOR OF THE YEAR

SOBHA CONSTRUCTIONS Presented by Mohammed K. Bin Dasmal - MD & CEO - Bin Dasmal Group

INTEGRATED UTILITIES COMPANY OF THE YEAR

NON-REVENUE WATER (NRW) | MARAFIQ

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HCNME SUSTAINABILITY AWARDS 2023 VISIONARY LEADER OF THE YEAR - (In Construction)

SULTAN BATTERJEE | IHCC

SUSTAINABLE FM COMPANY OF THE YEAR

FARNEK SERVICES LLC

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SUSTAINABILITY Innovation Awards

2023

ECOCABLE GREEN COMPANY OF YEAR

OMAN CABLES INDUSTRY

WOMAN PROFESSIONAL OF THE YEAR

DR. MARYAM FICOCIELLO | RED SEA GLOBAL

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HCNME SUSTAINABILITY AWARDS 2023 SUSTAINABLE MIXED-USE DEVELOPMENT PROJECT OF THE YEAR

RED SEA DESTINATION | KEO INTERNATIONAL CONSULTANTS

EV TRUCK LAUNCH OF THE YEAR

AL MASOOD CVE

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SUSTAINABILITY Innovation Awards

2023

ENVIRONMENTAL IMPACT CHAMPION AWARD

GREENER | IHCC

SUSTAINABLE FIT-OUT PROJECT OF THE YEAR

AIRTEL | DESIGN INFINITY

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HCNME SUSTAINABILITY AWARDS 2023 RETROFIT PROJECT OF THE YEAR

DISCOVERY GARDENS -56 BUILDINGS RETROFIT & REFURBISHMENT OF AC WORKS BETAM | BIN DASMAL ENGINEERING TECHNOLOGIES & MANAGEMENT CO. LLC Presented by Hani Tannir, CEO at Al Masaood Industrial

SOFTWARE/DIGITAL SOLUTIONS PROVIDER OF THE YEAR

HITEK SERVICES LLC

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LEADERS IN

F&B2023 AWARDS NOVEMBER 15, 2023 SOFITEL DUBAI THE PALM

Make it your moment.

#F&BAWARDS

HCNME SUSTAINABILITY AWARDS 2023 ENERGY PROJECT OF THE YEAR

100 MW GREEN HYDROGEN PLANT | ORASCOM CONSTRUCTION PLC Presented by Hani Tannir, CEO at Al Masaood Industrial

SUSTAINABILITY LEADER OF THE YEAR

FARAH NAZ | AECOM

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SUSTAINABILITY Innovation Awards

2023

RENEWABLE ENERGY PIONEER OF THE YEAR

JOUMANA HOSRI | SACOTEL ZNSHINE Presented by Armin Moradi, CEO at Qashio

URBAN MOBILITY TRANSFORMATION AWARD

CAFU Presented by Armin Moradi, CEO at Qashio

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HCNME SUSTAINABILITY AWARDS 2023 SUSTAINABLE 3D PRINTING COMPANY OF THE YEAR

3DXB GROUP Presented by Armin Moradi, CEO at Qashio

ECO-FRIENDLY PROFESSIONAL OF THE YEAR

LAURE RUSSIER - BÈCLE | EGIS IN THE MIDDLE EAST GROUP

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SUSTAINABILITY Innovation Awards

2023

GREEN CONSULTANT COMPANY OF THE YEAR

AECOM

SUSTAINABLE INDUSTRY LEADER OF THE YEAR - (In Logistics)

HANI TANNIR | AL MASAOOD GROUP INDUSTRIAL

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HCNME TRAVEL & TOURISM

NAVIGATING

HOSPITALITY’S SEAS OF CHANGE

The Rise of RAK as a Premier MICE Destination

BY AHMED ELNAWAWY, GENERAL MANAGER AT RIXOS BAB AL BAHR, RAS AL KHAIMAH

I

n an era where the global tourism landscape is constantly reshaping itself, the spotlight has rightfully turned to Ras Al Khaimah (RAK), promising a future as a thriving tourism hub. We have had the privilege to witness firsthand the evolution of the industry and the significant journey that Rixos Bab Al Bahr has embarked upon over the past few years.

Amidst this paradigm shift, Rixos Bab Al Bahr – the ultra-all-inclusive family resort – emerges not just as a well-appointed beach destination but as a catalyst fuelling MICE (Meetings, Incentives, Conferences, and Exhibitions) activities in Ras Al Khaimah, thus steering the Emirate's evolution into a premier MICE destination. This passage intertwines our progress with the broader narrative of the industry's renaissance.

Amidst the industry’s dynamic landscape, our capacity to adapt has enabled us to overcome challenges, ensuring continued stability and progress successfully. We consistently maintain an average 70% occupancy, even during the hot summer months.

Additionally, we’ve witnessed an increase in UAE residents visiting Rixos Bab Al Bahr for staycations since the pandemic.

The hospitality sector parallels a dynamic organism, with trends mirroring the ever-changing tides. Consumer preferences, technological advancements, and global events reverberate

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through this sector, influencing how we serve our patrons.

Rixos Bab Al Bahr has adeptly navigated both challenging market conditions and periods of stability with finesse and strategic insight. Whether it's the architectural designs or our culinary experiences, every facet of Rixos Bab Al Bahr is conceived with a forward-looking vision. This foresight has allowed us to accommodate an array of diverse guests and personalize their experiences to exceed expectations.

Just this year, Rixos Hotels UAE was awarded the esteemed certification by the Global Sustainable Tourism Council (GSTC), making it the first hotel brand in the region to attain such prestigious recognition. The resort’s unwavering commitment to flexibility underscores our conviction that genuine hospitality thrives in understanding and exceeding the aspirations of our guests. Rixos Bab Al Bahr’s role transcends that of a family-friendly resort, as it mirrors RAK's burgeoning potential as a tourist haven. “Our

NAVIGATING HOSPITALITY’S SEAS OF CHANGE

unique ultra all-inclusive concept offers guests everything they could desire during a family vacation or business retreat. Guests have a variety of dining options, a fullfledged entertainment program, thriving kids and teens clubs, as well as a variety of fitness programs available – all included in their stay. This has garnered several local and international repeat guests to the property and ultimately Ras Al Khaimah,” commented Ahmed Elnawawy, General Manager of Rixos Bab Al Bahr.

As global attention converges significantly onto this undiscovered treasure, the burgeoning tourism expansion in Ras Al Khaimah comes prominently into view, and the Emirates’ allure is becoming even more apparent. Its pristine beaches and rugged mountains are only rivalled by its cultural richness. As the contours of global tourism shift, RAK’s trajectory has transformed into a narrative that summons travellers to experience its galore. Embedded within this narrative, Rixos Bab Al Bahr assumes a pivotal and integrated role. Beyond offering exceptional accommodations, we serve as essential conduits to the essence of Ras Al Khaimah's identity. The experiences crafted for the guests offer them authentic glimpses into the region's heritage intertwined with a touch of contemporary consolation.

The concept of MICE has transcended the traditional notion of corporate gatherings. Today, MICE activities have evolved into platforms for collaboration, knowledge exchange, and economic impetus. Rixos Bab Al Bahr, strategically poised and outfitted with state-of-the-art amenities, is an ideal stage for hosting conferences, exhibitions, and events that leave an indelible mark on participants.

The seamless fusion of comfort, business, and natural beauty at Rixos Bab Al Bahr creates an environment that nurtures innovation and ignites creativity. We understand that in this rapidly changing world, true success isn't confined to executing events; it's about constructing an environment that fosters connections and fuels the growth of ideas. Rixos Bab Al Bahr’s dedicated commitment to advancing MICE activities has positioned RAK as a desirable destination where business acumen harmonizes with leisure pursuits.

The journey towards enhancing MICE activities undertaken by Rixos Bab Al Bahr mirrors the broader revitalization and advancement sweeping the hospitality realm. In addition to participating in activities arranged by the Ras Al Khaimah Tourism Authority, our sales team is actively attending roadshows to promote the resort as a go-to MICE destination and explore new, potential markets. We mainly focus on international groups, promoting Rixos Bab Al Bahr and Ras Al Khaimah as go-to destinations.

Rixos Bab Al Bahr’s commitment to nurturing MICE activities translates into an investment in RAK's future. Our initiatives empower local talents, offering avenues for skill refinement and igniting sparks of entrepreneurship. By positioning Ras Al Khaimah as a nucleus of innovation and knowledge, we contribute holistically to the community's development. Through training, employment opportunities, and skill-building initiatives, Rixos Bab Al Bahr is shaping a generation to propel Ras Al Khaimah’s ongoing growth. Rixos Bab Al Bahr’s vision extends beyond the resort’s confines; it envelops the vast expanse of RAK's untapped potential.

Rixos Bab Al Bahr's trajectory through the ever-evolving hospitality industry landscape encapsulates the pillars of resilience, adaptability, and innovation. The resort derives significant satisfaction from witnessing Ras Al Khaimah's ascendancy as a hallmark of progress, wherein our establishment assumes a pivotal role in propelling this advancement. The synthesis of lavishness, business acumen, and natural allure at Rixos Bab Al Bahr resonates harmoniously with the evolving preferences of contemporary globetrotters. The beach haven’s story offers prospects for the industry's resurgence, demonstrating that challenges are fertile grounds for innovation and adaptability.

Ahmed Elnawawy, General Manager at Rixos Bab Al Bahr, Ras Al Khaimah

HCNME THE BUSINESS OF HOSPITALITY FINANCE

MONEY MATTERS WITH

DANIEL EBO

eficial promotions. Collaborations with local businesses can enhance the guest experience by offering guests unique experiences and access to local culture and attractions.

What is the resort's current market positioning, and how does it differentiate itself from competitors in the Ras Al Khaimah region?

The resort's current market strategy revolves around providing a range of amenities aimed at families seeking an immersive experience in Ras Al Khaimah. It differentiates itself from its competitors by blending factors, including its breathtaking natural beachfront setting, seven swimming pools, eleven dining options, exceptional customer service, and a commitment to offering distinctive local experiences. These unique qualities enable the resort to shine in a highly competitive market, all while recognising the vital role played by its exceptional team in ensuring guest satisfaction.

How important are partnerships with local businesses or tourism boards in the success of the resort's commercial initiatives?

Partnerships with local businesses and tourism boards are crucial to the success of the resort's commercial initiatives. These partnerships can provide access to local insights, promote the destination, and create mutually ben78 OCTOBER 2023 | HOTELNEWSME.COM

How does the resort approach dynamic pricing and management to optimise revenue during peak and off-peak seasons?

Our strategies include adjusting room rates based on demand, special promotions, and packages to attract guests during quieter periods. Data analytics and historical booking patterns are used to inform pricing decisions.

How does the resort collect and utilise guest feedback to improve the overall guest experience and inform commercial decisions?

The resort collects guest feedback through surveys, online reviews, and direct interactions. This feedback is analysed to identify areas for improvement and inform commercial decisions. Continuous improvement in service quality and amenities is a

priority to enhance the overall guest experience.

Could you provide insights into CSR activities the resort is involved in and how they align with the brand image of Hilton?

Some of our activities include sustainability initiatives, community engagement, and supporting local causes.

CSR efforts contribute to the resort's reputation and demonstrate a commitment to responsible tourism.

In what ways has the resort leveraged technology to enhance guest engagement and drive revenue growth?

We use a mobile app for seamless bookings, check-ins, and personalised marketing through data analysis.

Technology also aids in streamlining operations and improving efficiency.

How does the resort plan to stay ahead of market trends and remain competitive in the coming years?

To stay competitive, the resort continually monitors market trends and guest preferences. It invests in staff training, property renovations, and innovative guest experiences. Market research and staying attuned to emerging trends in the travel and hospitality industry are vital strategies to remain ahead of the competition.