Hotel & Catering, December 2021

Page 1

DECEMBER 2021 | HOTELNEWSME.COM Hotel&Catering NEWS Middle East A LL T H E L AT E S T F R O M T H E M I D D LE E A S T H O S P I TA L I T Y I N D U S T RY THE SPECIALITY FOOD FESTIVAL LEARN ABOUT THE WORLD’S 6TH LARGEST FOOD SUPPLIER MEET THE GM TAMARA SALHA, GENERAL MANAGER AT CROWNE PLAZA DUBAI MARINA THE BUSINESS OF HOTEL BRANDING AN EXCLUSIVE WITH A GLOBAL BRAND LEADER AWARDS 2021 ALL IN with Accor A SPECTACULAR NIGHT WITH THE BEST OF THE BEST FROM THE INDUSTRY LEADERS INF&B GROUP CHIEF COMMERCIAL OFFICER OF ACCOR, PATRICK MENDES, AND HIS IMEA (INDIA, MIDDLE EAST, AFRICA & TURKEY) TEAM, WANTS THE WORLD TO KNOW THAT ACCOR IS BACK AND STRONGER THAN EVER

Page 2

Always by your side to offer your guests an extra star Whatever happens the #1 destination for premium entertainment ''en français''

Page 3

IN THIS ISSUE ALL IN WITH ACCOR COVER FEATURE PATRICK MENDES The Group Chief Commercial Officer of Accor and his IMEA (India, Middle East, Africa & Turkey) team, wants the world to know that Accor is back and stronger than ever 16 F&B FOCUS TRENDS SHAPING THE FUTURE OF THE FOOD AND NUTRITION INDUSTRY A report by Euromonitor International 18 MOVERS & SHAKERS PUSHING THE BOUNDARIES OF SUSTAINABLE VEGAN FOOD IMAD ATWI, Founder of Yumi 24 THE EXPERIENCED MEET THE MEAT MASTER MUHAMMAD IQBAL, Chef at FireLake Grill House Restaurant Radisson Dubai 26 EXCEPTIONAL GASTRONOMY MORE ABOUT “SALUMIST” What does it mean to be a Salumist? 27 IN THE MIX LATIN AMERICA’S MOST RENOWNED MIXOLOGIST’S INSIDE- OUT-BAR CONCEPT TATO GIOVANNONI, Sucre Co-Founder & Mixologist 38 SUPPLIER STORIES THE ITALIAN TRADE AGENCY AT THE SPECIALITY FOOD FESTIVAL His Excellency Nicola Lener, Ambassador of Italy to the UAE; Carlo Ferro, President of the Italian Trade Agency; Amedeo Scarpa, Italian Trade Commissioner to the UAE 39 ONE ON ONE THE FESTIVE SEASON AND BEYOND TIM CORDON, Senior Area Vice President, Middle East & Africa, Radisson Hotel Group 42 MEET THE GM A BETTER-THAN- EXPECTED 2021 AT THE CROWNE PLAZA DUBAI MARINA HOTEL Meet Tamara Salha, General Manager at Crowne Plaza Dubai Marina 44 MEET THE BIG WINNERS OF THE NIGHT HOSPITALITY’S CRÈME DE LA CRÈME Leaders in f&b awards 2021 28 3 HOTELNEWSME.COM | DECEMBER 2021

Page 4

4 DECEMBER 2021 | HOTELNEWSME.COM CREAMY, fresh, DELIGHT

Page 5

5 HOTELNEWSME.COM | DECEMBER 2021 RASPBERRY PAVLOVA by Claire Heitzler INGREDIENTS Meringue 100g egg whites 100g sugar 100g icing sugar Vanilla Chantilly 250g european cream 35% 25g sugar 1/2 vanilla pod To finish 1 lime 500g raspberries 20g sugar USING FRENCH CREAM "French dairy cream brings lightness to all my preparations, it is smooth, foamy and it enhances the other ingredients in my recipes" PROCEDURE Meringue 1. Beat the egg whites until stiff and gradually whisk in the sugar. Then add the icing sugar with a maryse. Pipe meringue into a flower shape and cook it for 10 min at 100 degrees, then for 1 hour at 80 degrees. Vanilla Chantilly 2. Cut the vanilla pod in two and peel it in the cream. Gradually whisk in the sugar. To finish 3. Squeeze half of the raspberries with the sugar to obtain a marmalade. Fill the bottom of the meringue flower with marmalade. Add the fresh raspberries and lay a beautiful rose window with chantilly. Peel lime zestes on the top of the pavlova. APPLIANCES Pipping bags Whisk Oven The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.

Page 6

6 DECEMBER 2021 | HOTELNEWSME.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering News ME every issue EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net GROUP COMMERCIAL DIRECTOR Samer Alloush samer@bncpublishing.net CREATIVE LEAD Odette Kahwagi design@bncpublishing.net DESIGN Eliane Elias MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact Samer Alloush, Group Commercial Director samer@bncpublishing.net | T +971 55 776 4670 All rights reserved 2021. Opinions expressed are solely those of the contributors. Hotel & Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by United Printing and Publishing | upp.ae Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission. hotelnewsme.com ACCESS FRESH CONTENT DAILY ON OUR WEBSITE! HotelNewsME @HotelCateringME Hotel & Catering News Middle East HotelCateringNewsME In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! Hotel&Catering NEWS Middle East Hotel&Catering NEWS Middle East

Page 7

7 HOTELNEWSME.COM | DECEMBER 2021 SCAN THE QR CODE BELOW and discover how eighty6 can provide your business with a gateway of endless possibilities! EXPERIENCE THE FUTURE OF DIGITAL E-PROCUREMENT with The leading platform that brings together restaurants and suppliers under one ecosystem.

Page 8

8 DECEMBER 2021 | HOTELNEWSME.COM I ’ve been thinking a lot about titles recently. And much of these thoughts were inspired by the recent F&B Leaders Awards that took place right here in Dubai. Specifically, what they mean and how much weight they carry. The thing about titles is that you must fight to get them, and once you have them, you must fight to keep them. So, it’s really a never-ending activity. I guess it all depends on how much these titles mean to you, and of all the titles we have (wife, husband, mother, father, daughter, journalist, chef, entrepreneur), which ones are worth fighting for! What I saw during the awards was genuine passion and fortitude. Everyone in the room was fighting to earn and keep their place in the industry, fighting by working hard, being creative and bold, and honouring their title as a leader in this sector. It’s not enough to have the title, and it’s not enough to do the job that the title requires. To be exceptional, one must earn and re-earn that title. In this issue, we introduce you to 2021’s F&B Leaders, explore Accor’s latest eye candy on the palm, and analyse the hospitality trends that we saw this year. There has been a lot of disruption and investment into the future of food, and while the pandemic might have fast-tracked the need for a better way forward, we have certainly started thinking about what we eat and how we eat long before COVID-19. Trends like Mindful Eating and Food as Medicine, Plant-based Eating and Alternative Proteins, and From Farm to Fork concepts are not new, but it has certainly gained momentum, as the concern for our health grew over these last 2 years. By now, we should all be more conscious of where our food comes from today and where it’s going to come from in the future. And of course, we are a few weeks away from 2022; I don’t know about you, but I stopped making plans for the new year when the world as we knew it took a turn we didn’t see coming. During this time, we witnessed inspiring commitment and strength from the travel, tourism, and hospitality industry in this region, and despite the impact they faced - they managed to gain new perspectives and embrace and implement changes. So, as we move towards a new year, I hope we continue to pay attention, stay prepared, and learn to be flexible and adaptive to whatever might come our way. I hope you enjoy it. Tasting Victory SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net EDITOR’S NOTE HCNME

Page 9

9 HOTELNEWSME.COM | DECEMBER 2021 Add a touch of lifestyle to your TV network! Offer your guests the French art of living with TV5MONDE Style 100% subtitled in English and Arabic For more information, contact hotels@tv5monde.org style.tv5monde.com

Page 10

10 DECEMBER 2021 | HOTELNEWSME.COM

Page 11

11 HOTELNEWSME.COM | DECEMBER 2021

Page 12

12 DECEMBER 2021 | HOTELNEWSME.COM NEWS & APPOINTMENTS HCNME UAE’S FIRST EVER FOOD DELIVERY FROM THE SKY NIKKI BEACH RESORT & SPA DUBAI APPOINTS COVI LARXE AS DIRECTOR OF SALES AND MARKETING Deliveroo is no stranger to making sure your favourite food gets to your door, and to celebrate the launch of Impossible™ Foods in the UAE, the platform has taken their delivery game to new heights - quite literally. Plant based foods are no longer just a fleeting trend in the UAE, they have become increasingly popular amongst UAE residents. Just last month, Deliveroo UK reported a 105% annual increase in plant-based orders with other markets following suit. To mark the highly anticipated arrival of Impossible™ Foods into the UAE, Deliveroo and their much-loved long-term home-grown partner, Pickl, came together to execute the ultimate delivery. The stunt sees a Deliveroo rider executing the food delivery at the famous SkyDive Dubai. Fully kitted out and strapped to Deliveroo’s iconic rider bag, the skydiver jumps out of a plane at 5,000 feet to deliver the Impossible Burger by Pickl to none other than the #BeastoftheMiddleEast Walid Yari, making this the UAE’s first ever adrenaline-packed skydive food delivery. Coming into the team, Covi will be applying her industry knowledge to an area of hospitality she has been looking to explore, lifestyle-focused resorts. Covi was drawn to how the brand brings a unique offering, providing guests with a space to hide and a space to shine. The combination of the serene Nikki Beach Resort & Spa Dubai paired with one of the most popular beach clubs in the Middle East, and in the world, allows guests the unique opportunity to migrate between different levels of entertainment and energy and enjoy the best of both worlds, a narrative which Covi is passionate about continuing to tell. Beginning her career in London, England, with Marriott, Covi travelled via The Ritz Carlton and Sofitel in Bahrain to the UAE where she calls home. Now in Dubai, she most recently held a Director of Sales and Marketing role within the Accor group. Her impressive portfolio of five-star hotel chains has enabled her to manage clients effectively and she now has a strong understanding of what it means to be agile when it comes to stakeholder requirements and expectations. The Ritz-Carlton, Dubai International Financial Centre (DIFC) is pleased to announce the appointment of Zakia Kazi as the new Associate Director of Marketing and Public Relations. Zakia’s roots in the sphere of Marketing and Public Relations dates back to 2006 in her native India, where she joined The Taj Group of Hotels. She perfected her craft in increasingly responsible roles with luxury hotel brands like The Oberoi Hotels and Shangri-La Hotels and Resorts and was the pre-opening Public Relations Manager at the Shangri-La Hotel Mumbai, before expanding her professional horizons in the UAE. In the interim, her association with regional and international brands (Rotana, Accor, Hyatt, and Marriott) in key Marketing and PR leadership roles, has further diversified her portfolio of experience. Adding to her accolades, Zakia recently won a coveted spot as one of the Power25 Marketers in Middle East and Africa. In her role Zakia will focus on creating strategic marketing and PR campaigns to reinforce The Ritz Carlton DIFC’s position as the leading luxury business Hotel in Dubai. THE RITZ-CARLTON DUBAI INTERNATIONAL FINANCIAL CENTRE HAS A NEW MARKETING DIRECTOR

Page 13

13 HOTELNEWSME.COM | DECEMBER 2021 The Red Sea Development Company (TRSDC), the developer behind the world’s most ambitious regenerative tourism project, has announced the signing of nine hotel management agreements with international hotel brands to operate resorts in the first phase of development at The Red Sea Project. The agreements were unveiled on Day 2 of the Future Investment Initiative (FII) 2021, with the collection of hospitality brands set to operate nine of the 16 properties currently under development in the first phase and collectively feature more than 1,700 hotel keys of the total 3000 planned for Phase One. These include EDITION Hotels and St Regis Hotels & Resorts, part of Marriott International; Fairmont Hotel & Resorts, Raffles Hotels & Resorts and SLS Hotels & Residences, part of global hospitality group Accor; Grand Hyatt, part of Hyatt Hotels Corporation; Intercontinental Hotels & Resorts and Six Senses, part of IHG Hotels & Resorts; and Jumeirah Hotels & Resorts, a global luxury hospitality company. “Saudi Arabia is accelerating its development of a new tourism offering in the Kingdom, fuelled by the ambitious Vision 2030 program. We are proud to unveil our collection of unique and diverse hospitality brands that cater to this growing market and underpin our commitment to creating a world-leading barefoot luxury destination which will soon serve as a gateway to one of the last undiscovered places on the planet,” said John Pagano, CEO at TRSDC. “Most importantly, such partnerships with globally recognised and respected brands signifies the growing confidence in our business, our flagship destination and in Saudi Arabia as a tourism destination.” The announcement underscores TRSDC’s investment potential as Saudi Arabia continues its economic diversification in line with Vision 2030. By 2030, The Red Sea Project expects to host one million visitors annually, capped in line with its sustainability ambitions, creating upwards of 70,000 new jobs and contributing SAR 22 billion (USD 5.3 billion) to the nation’s GDP once fully operational. WORLD’S MOST AMBITIOUS REGENERATIVE TOURISM PROJECT SIGNS RENOWNED INTERNATIONAL HOTEL BRANDS NEWS & APPOINTMENTS

Page 14

14 DECEMBER 2021 | HOTELNEWSME.COM OPENINGS & LAUNCHES HCNME Internationally acclaimed restaurant SUSHISAMBA, in partnership with Sunset Hospitality Group, opens its first-ever Middle East location in Dubai. Located on the 51st floor of Palm Tower, SUSHISAMBA Dubai will merge dynamic interiors with unrivalled hospitality and mouth- watering signature fare to create an unforgettable dining experience that has become a hallmark of the brand. Known for its unique blend of Japanese, Brazilian and Peruvian culture, and cuisine as well as its passion for music, art and design, the highly anticipated Dubai restaurant will represent the globally acclaimed brand’s latest international location, bringing with it a new, elevated SUSHISAMBA experience inspired by the refined glamour of Dubai. SUSHISAMBA Dubai will offer unobstructed, 360-degree views of the Palm Jumeirah coastline, the Arabian Gulf, Ain Dubai, and the Dubai skyline. Home to some of Dubai’s most luxurious hotels and resorts, sophisticated malls, striking beaches, and premium residences, Palm Jumeirah is widely recognised for being one of the most exclusive addresses in the world. The opening of SUSHISAMBA Dubai, the highest restaurant on the Palm Jumeirah, coincides with the iconic man-made island’s 20th anniversary, marking the arrival of an exclusive new era of dining in Dubai. “Dubai is one of the most sophisticated cosmopolitan cities in the world,” says Chef Moon Kyung Soo, Culinary Director of SUSHISAMBA Dubai. “It is a unique melting pot of cultures and traditions, and we have used this inspiration, along with the city’s inherent penchant for glamour to create a SUSHISAMBA location that was as refined and dynamic as Dubai. SUSHISAMBA Dubai will be an iconic experiential dining destination that will cater to the elevated tastes of the connoisseurs of Dubai.” SUSHISAMBA Dubai’s menu will showcase the brand’s culinary creativity which eloquently blends Japanese, Brazilian and Peruvian cuisines. WORLD-ACCLAIMED LIFESTYLE RESTAURANT & BAR SUSHISAMBA COMES TO THE MIDDLE EAST

Page 15

15 HOTELNEWSME.COM | DECEMBER 2021 OPENINGS & LAUNCHES Based in the heart of Downtown Dubai, opposite the world-famous Dubai Mall, the one-of-a-kind hotel will showcase EDITION’s signature blend of modern luxury and local influence. Destined to become Dubai’s cultural and social milieu, the hotel will boast unique dining experiences, exciting entertain- ment, and world-class services and amenities. Designed by LW Design Group LLC, the hotel features 275 ex- quisite guestrooms including 45 suites. Restaurants featured at the hotel include an Italian restaurant, DUOMO, with an outdoor fresco terrace; Jolie – a French restaurant inspired by Mediterranean coastal flavors; a poolside bar and lounge with uninterrupted views of the Burj Khalifa, Thia; and a speakeasy style bar, Leon. The hotel will also feature a spa with three treatment rooms, a pool, and a state-of-the-art gym. Additionally, the property will boast meeting rooms and a flexible event space that can be uniquely transformed to fit any concept or theme. The highly anticipated launch of DUOMO brings classic Italian worldliness to the epicenter of Dubai. Upon entry, DUOMO flaunts a vast crystal chandelier that sits elegantly at the start of the arch, encompassing the entire restaurant. The immersion guests receive takes it a step further than your ordinary upscale Italian restaurant, diners will not only relish in indulgent Italian food but also be captivated by the immersive digital art show that takes place on the arch. The restaurant transports guests into a multi-sensory realm of sophistication and charm. Whether it be as they peer at the dazzling views of the Burj Khalifa or by engulfing themselves in an interior inspired by the Piazza Del DUOMO in Milan. The cuisine is influenced by the original style found in Southern Italian regions and the wide array of high-quality ingredients it has to offer. The divine combination of different ingredients and the delicate technique used to craft their dishes enchants diners with a unique twist on traditional Italian dishes including homemade pastas, selected meats and fish, lots of truffle and a selection of authentic pizzas. THE ONE-OF-A-KIND DUOMO LAUNCHES IN DUBAI THE DUBAI EDITION OPENS ITS DOORS

Page 16

16 DECEMBER 2021 | HOTELNEWSME.COM F&B FOCUS HCNME of the Food and Nutrition Industry Trends Shaping the Future A report by Euromonitor International T his year the team of experts at Euromonitor Internation- al identified key themes that are driving the most invest- ment in the food and nutri- tion sector. Mindful Eating and Food as Medicine, Plant-based Eating and Alternatives, and From Farm to Fork tech, Origins and Security formed part of their key findings. The pandemic altered health trends and it changed the way we think about and consume food. People are doing more homework and questioning what they are putting inside their bod- ies more than they did before. Plant-based lifestyles and other meat alternatives were always popular, but COVID-19 increased these trends and made the world cautious about animal products. The transparency around where food comes from and how it’s handled has become vital and the investment and innovation in the food tech, e-commerce and food delivery industry has created new opportuni- ties in the ‘farm to fork’ journey. Below are the key findings from Euromonitor International’s latest report, Trends Shaping the Future of the Food and Nutrition Industry. MINDFUL EATING AND FOOD AS MEDI- CINE Lines between food and supplements blur as functionality becomes a prior- ity for consumers, particularly in areas like immune support, gut health, and mood management. Ingredients and nutritional properties are also under scrutiny as more consumers look for trendy ingredients and govern- ments remain concerned about public health. Immunity and gut health A strong consumer desire for immu- nity-boosting food and drinks has in- spired product innovation. The trend is increasingly moving from probiot- ics towards the addition of prebiotics and a growing field of interest with ongoing research is the gut-brain axis, which suggests a happy gut leads to a happy mood Food for the body and mind Addressing emotional and mental wellbeing through mood manage- ment, stress relief and sleep aids has become a key trend in the food and nutrition space. Companies have started exploring different ways to position their products in this space. Functional food targeting beauty and beyond Another emerging trend gaining traction is functional food with a beauty positioning. More consum- ers are taking an interest in products that promise to deliver beauty from within, creating opportunities in ed- ible beauty. Clean label and minimal processing Growing consumer demand for sim- ple and recognisable ingredients with health credentials is driving product innovation. More companies are re-engineering product formulas to include less ingredients and remove or replace artificial ones with more natural options. Digital wellness and personalisation Innovative technologies are empow- ering consumers to take control of their own health goals. Various apps and online services are helping con- sumers to manage their weight, food intolerances and preferences (more plant-based, less processed, etc.). The demand for microbiome and DNA testing is also growing, creating more opportunities for personalised nutri- tion. The rise of special diets Lifestyle diets such as keto, paleo or low-carb have seen a surge in recent years, spurring product innova- tion and resulting in a wave of new product launches. While only 9% of global consumers indicate they follow a strict low or no carbohydrate diet in 2021, 38% say that they eat less carbohydrates to lose weight, accord- ing to Euromonitor’s 2021 Voice of the Consumer: Health and Nutrition survey. PLANT-BASED EATING AND ALTERNA- TIVE PROTEINS Consumers are seeking more sustain- able and ethical animal products and alternatives. Health concerns are also driving growth in plant-based substitutes, whilst developments in lab-grown food have the potential to reshape food production. Meat analogues have developed rapidly over recent years, with a new generation moving beyond the veggie burgers of the past. New ingredients and production methods have allowed producers to emulate the taste, tex- ture and even the cooking experience to a greater degree than ever before. Dairy alternatives - In certain re- spects, dairy alternatives are consid- erably ahead of their meat-imitating counterparts, as consumers already

Page 17

17 HOTELNEWSME.COM | DECEMBER 2021 EUROMONITOR INTERNATIONAL have a range of products they can choose from. This, combined with a growing number of consumers concerned with the dairy industry’s environmental impact believe that dairy causes digestive or other health issues, non-dairy milk continues to increase in popularity. Cell-based meat and more - While the prospect of cell-based meat (lab-grown or cul- tured meat) for human consumption moved beyond the realms of science fiction with the first lab-grown burger in 2013, it was December 2020 when this became a reality, when Singa- pore approved Eat Just’s lab-grown chicken for sale in restaurants and subsequently delivery. From Farm to Fork As food origins and sourcing become more important to consum- ers and governments, supply chain invest- ments are making the concept of farm to fork possible. Innovations in traceability, automation, vertical farming, and e-commerce are creating exciting new frontiers in food provenance. Food security - Pan- demic-driven shocks to the global food trade in 2020 were a stark reminder of food secu- rity challenges for many countries that are heav- ily reliant on imports. As such, recent policies have turned to investing, promoting, and fostering more domestic produc- tion, but it is important to note these concerns are not limited to emerg- ing markets. The United Arab Emirates and Singapore, for instance, are limited by geogra- phy. They are investing heavily in agri-tech and promoting local produc- tion. Sustainability - Prod- uct origin stories are at the heart of sustain- ability. Consumers choosing sustainably produced brands are buying into the ethical or environmental purposes espoused by that prod- uct. Claims like organic, fair trade, free range, charitable support or locally sourced all refer to specific elements of a product’s origins. Back-to-local - Locally sourced food has been on-trend for years. Peo- ple choose local offerings to limit food miles, support local economies and connect with their local identity, heritage, and culture. During the pandemic, consumers turned to local products to ensure safety, trans- parency, and consistent supplies amidst stockpil- ing and high out-of-stock rates. The pandemic also spurred a wave of inter- est in home gardening and food production. Direct-to-consumer - Direct-to-consumer (DTC) e-commerce plat- forms play a pivotal role in the evolution of food tech and origin trends by shortening the supply chain. DTC models allow shoppers to buy directly from the producer, cre- ating more transparency and trust. Hyperlocal deliv- ery - Delivery has also experienced a pandem- ic-fuelled boom in in- vestment. In this space, speed has become a top priority for consum- ers. Preferences among younger shoppers are evolving to favour fulfil- ment speed over more traditional concerns regarding free delivery or returns. Digital traceability - As the pandemic drove e-commerce on the consumer side, food manufacturers invested in supply chain digitisa- tion. Facing labour force disruptions, supply chain instabilities and shopper concerns with food safety, companies are investing in prepara- tion for a future defined by automation, digital traceability and tech- driven supply chains. Digital traceability has also become increas- ingly possible, as costs of radio-frequency identification, artificial intelligence and block- chain technologies come down.

Page 18

18 DECEMBER 2021 | HOTELNEWSME.COM Y umi launched in July 2021 and already they are redefining and pushing the boundaries of sustainable vegan food. They are on a mission, to make delicious plant-based food more widely accessible and to rethink the relationship between people and food. How many orders do you do in one day on average? We opened our doors to the world (or the proximity of our JLT dark kitchen) in July. A lot of learnings. A lot of data. A lot of integrations. A lot of coffee. A lot of debates and decisions. But most importantly, a lot of drive and heart. We started with 3-5 orders per day, and let’s just say we’ve been growing quite stead- ily, we haven’t reached the magic number we had in mind, but we have more than 10x’ed our daily orders. We have an increas- ing number of repeat customers, and have an overwhelming positive review from vegans, and more importantly, non-vegans alike. We have outgrown our JLT kitchen space and expanding to business bay. What are the current vegan trends you are seeing in the market? I see four key trends defining the vegan market globally: MOVERS AND SHAKERS HCNME PUSHING THE BOUNDARIES OF SUSTAINABLE VEGAN FOOD Dubai-based brand, Yumi wants people to rethink their relationship with food, meat, and animal by-products IMAD ATWI FOUNDER OF YUMI

Page 19

19 HOTELNEWSME.COM | DECEMBER 2021 IMAD ATWI | YUMI • Rise of vegan meals to slow carbon emis- sions and climate change. • While vegan beef and dairy alternatives have been flooding the markets; there is a growing surge for vegan chicken, fish, and egg alternatives. • Restaurants and kitchens are incorporating more vegan dishes in their menus to cater for increasing demand. • Rise of cultured meat will play an interest- ing role in accelerating the adoption of meat alternatives, including vegan options. Currently what is your most loved Vegan dish? They’re all our favourite creations, but to name some of my current favourites: The Roulade, the Katsu burger, the Lasagne, the Zucchini wrap, and the chocolate Ganache. Something for anytime of the day. What are your aspirations for the brand? We have humble beginnings; however, we want to be the go-to inclusive plant-based brand. We have growth aspirations in the consumer, businesses, and government/NGO space. From online delivery to meal plans and subscription services. We want to disrupt current business models and change the stigma of plant-based food in the region. We want people to feel that they have upgraded once they switch to plant-based food, not compromised, from an experience, taste, sense, and health. It’s a challenge we’ve taken on since day 1 and continue to live by it. Is veganism just a trend or will it grow in this region? The trend is here to stay. We have seen an increase supply of vegan meals and food products over the past years. And the trajectory is accelerating across consum- ers, businesses, and governments. People around the region are becoming more health conscious and aware of the impact of their food choices on the environment and health, they are slowly, but surely increasing their plant-based meal uptake. Businesses are prioritising wellness of employees, as well as pressure to reduce their carbon footprint and improve their positioning on ESG. Thus, we see more plant-based wellness retreats, more vegan choices in corporate events and dining areas. Governments and global agencies are more and more concerned about food security (especially when it comes to feeding the next billion), rising climate change, and how to avoid the next pandemic. The environmental and economics of meat do not allow for that. Plant-based does. Of course, no change is easy or instant. But it’s coming, sooner or later. And as we say at Yumi - the best is yet to come. “We want people to feel that they have upgraded once they switch to plant-based food, not compromised.”

Page 20

20 DECEMBER 2021 | HOTELNEWSME.COM MAKING DELICIOUS POSSIBLE HCNME Can you give us a glimpse of your career journey so far? I started my career in a famous restaurant in Karachi Pakistan. Today, I have been working in Karachi Darbar for the last MUHAMMAD WASEEM A PAKISTANI NATIONAL, WASEEM HAS MORE THAN 10 YEARS OF CULINARY EXPERIENCE, TEN OF WHICH ARE IN THE UAE. HEAD CHEF 10 years as the Head Chef. I specialise in Indian, Pakistani, Chinese, and Mughlai dishes. What’s your favourite dish to eat and why? I prefer to eat typical sub- continental dishes because that suits my diet. What are you cooking up today? Tell us more about the dish. Today I am making one of the bestselling dishes in the Karachi Darbar Restaurant, Butter Chicken with Nestlé Cream. As a chef, what are the top ingredients and products you’re using these days? Nestlé Cream, different sauces and mix masala. What are some of the most recent important food trends you can tell us about? Butter Chicken, Chicken 65, Mutton Rogan Josh, Chicken Tikka Masala and Chicken Lollypop. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? I’d say we need to focus on making our best dishes, look out for market trends and work on our food presentation. “I’d say we need to focus on making our best dishes, look out for market trends and work on our food presentation.”

Page 21

21 HOTELNEWSME.COM | DECEMBER 2021 FIND OUT MORE ABOUT US HERE: PROTEIN ITEMS • 1 kg Boneless Chicken DAIRY • 500 g Butter VEGETABLES • 500 g Tomato • 500 g Onion • 500 g Ginger • 500 g Garlic DRY STORE • Long Cardamom • Turmeric Powder • Chinese salt • Sugar • Coriander Powder • Cinnamon Stick and Powder • Regular Salt • 2 cans Nestlé® Cream INGREDIENTS BUTTER CHICKEN

Page 22

22 DECEMBER 2021 | HOTELNEWSME.COM MAKING DELICIOUS POSSIBLE HCNME PAUL HAGE A LEBANESE NATIONAL, HAGE HAS 27 YEARS OF CULINARY EXPERIENCE, EIGHTEEN OF WHICH ARE IN THE UAE. CHEF-RESTAURATEUR Can you give us a glimpse of your career journey so far? I was born in the kitchen, as my father and mother were both chefs. What’s your favourite dish to eat and why? All kinds of curries, it feels like a symphony in my month. What are you cooking up today? Tell us more about the dish. Chicken roulade, charcoal, young vegetables with a herb sauce. As a chef, what are the top ingredients and products you’re using these days? Fresh herbs, cream, crushed pepper, and butter. What are some of the most recent important food trends you can tell us about? No matter what the trend is, if we are using fresh ingredients and respecting the products, for me this is a non-stop trend. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? Keep the products fresh and maintain the temperatures. “No matter what the trend is, if we are using fresh ingredients and respecting the products, for me this is a non-stop trend.”

Page 23

23 HOTELNEWSME.COM | DECEMBER 2021 FIND OUT MORE ABOUT US HERE: PROTEIN ITEMS • 220 kg Boneless Chicken DAIRY • 50 g Butter • 40 g Cream • 1 Egg VEGETABLE • 20 g Fresh Oregano • 30 g Young Zucchini • 30 g Young Carrots • 120 g Potato • 20 g Young Squash DRY STORE • 20 g Charcoal Leeks • 5 g Dry Rose Leaves • Nestlé® Demi-Glace Powder INGREDIENTS CHICKEN ROULADE, CHARCOAL, YOUNG VEGETABLES WITH A HERB SAUCE

Page 24

24 DECEMBER 2021 | HOTELNEWSME.COM W hen I asked Chef Iqbal if he could guess how many steaks he has cooked up in this lifetime, he said he has cooked at least 400,000 steaks since his love for the grill began decades ago. My only response to that is, pro Level achieved! Chef Iqbal’s love for steaks & meats started back in 1984 when he started working in hotels as a pot washer. Being young and free spirited he was glad to be working as this job kept him out of mischief. Whilst at work, the sight of chefs in white mov- ing around swiftly, conjuring aromas that really impressed him, motivated him towards acquiring that same skill. It is then that he decided he wanted to be a chef that he is today. After training for a few years, he got a chance to work at the JW Marriott Deira in Dubai, this opportunity propelled his skills further. From learning how to handle meats, to knowing how to tell them apart, and differenti- ate and understand the textures and quality of each cut, this is this where his fascination and pas- sion for meat began. In 1995 the JW Steakhouse opened at the JW Marriott. The executive chef at the time was very impressed by a young Chef Iqbal and asked him if he would like to work in the steakhouse. Without any hesitation he jumped at the offer. Sure, there was an element of luck and good timing, but his interest and enthusiasm to grow in this specialised field was clearly undeniable. THE EXPERIENCED HCNME Meet THE MEAT MASTER MUHAMMAD IQBAL CHEF AT FIRELAKE GRILL HOUSE RESTAURANT RADISSON DUBAI “GONE ARE THE DAYS WHEN CHEFS WERE HIDING BEHIND CLOSED DOORS IN THE KITCHEN. NOW CHEFS ARE THE ATTRACTION, THEY ARE THE SHOW.”

Page 25

25 HOTELNEWSME.COM | DECEMBER 2021 “To get the best cuts and quality for my restaurant I learnt how to build good relationships with suppliers.” He also learnt to understand by the colour of the meat whether it is a good cut or not. “An important feature when cooking a steak that many don’t know is that you should leave the meat to rest for about 5 minutes so that it brings the best of the flavour out and lets the blood seep through the meat. Often people make the mis- take of cutting the steak right away off the grill or pan which results in blood oozing out.” Chef Iqbal is not just a master at meat he is also a well-respected and loved mentor to younger chefs in this realm. “Gone are the days when chefs were hiding behind closed doors in the kitchen. Now chefs are the attraction, they are the show.” Chef Iqbal always tells his younger chefs to be patient and driven. The more you work with passion the more your skills will develop. Your hands and mind will synchronise automatically, and you will be at one with the food that you serve. You will know when something is cooked to perfection, he says. Another important point he says is never to be ashamed to ask a ques- tion and to never question the chef’s authority. “Respect everyone in the kitchen, and no matter what position you hold, never stop learning and be- ing curious.” “For our new menu here at FireLake Grill House Restaurant Radisson Dubai DAMAC Hills we will have new cuts available and in different sizes of 250g, 350g etc. I would always recommend the ribeye, which is my personal favourite, because It is so delicious and full of flavour and it has a different texture,” says Chef Iqbal. And when asked how he prefers his steaks prepared, he would always opt for a medium-to-medium rare. MUHAMMAD IQBAL | RADISSON DUBAI “The first and important skill to learn was butchery and the understanding of the textures and the quality of the meats and how to handle meats, “says Chef Iqbal the absolute meat expert. At the JW Steak- house, which in its days, was arguably THE steakhouse in town, he had the opportunity to work with different cuts from all over the world includ- ing USA, South Africa, Canada, Australia etc. During his time at the fa- mous JW Steakhouse in Deira, he was chosen to be a senior Chef to guide the Kitchen team at FireLake Grill House at Radisson Dubai DAMAC Hills. Many admirers and ex- customers of his from over the years flocked to FireLake Grill to savour his art like skills. Be- cause of the appreciation and recognition of his skills, and the mentoring of the young kitchen team, he was awarded the “Team Member of August” award, where his poster now hangs in a frame along the cor- ridors of the hotel. Chef Iqbal explained that with beef there are special certifications based on the criteria of the breed (e.g. Certified Angus Beef, Certi- fied Hereford Beef), the origin (Kobe Beef) or the way the cattle’s are treated, fed or slaughtered (organic, grass- fed or halal). Due to his experi- ence over the years, he has the unique ability of getting a good idea of the quality and taste of the meat just by look- ing at. His experience has also taught him how to touch and prod a cut to know how ready they are for guest requests. “I never have to poke a steak with a thermometer to gauge its readiness,” he adds. “I would always recommend the ribeye, which is my personal favourite, because It is so delicious and full of flavour and it has a different texture.”

Page 26

26 DECEMBER 2021 | HOTELNEWSME.COM More about “Salumist” EXCEPTIONAL GASTRONOMY HCNME What does it mean to be a Salumist? A salumist is an expert in creating high-quality gourmet sausages and charcuterie. It is a mas- ter who can distinguish the subtle notes and intricacies of flavour in a sausage with a highly trained palette. People worldwide appreciate the value of human craftsmanship, and that has never been more relevant than in the creation of food. Where did this love for sausage making come from? Since my childhood, I have always been a fan of sau- sages, and during my travels around the world, I would seek out specialty sausage shops to sample and unravel the secrets behind their sausage making methods. With travel came the understanding of how food is intrinsi- cally linked to one’s culture. As my love for sausages continued to grow, I decided to take action and build a Deli & Eatery that would pro- vide high quality, local, halal sausages and charcuterie to the public. It is my goal to bring the unassuming sau- sage to the center stage with my own authentic recipes. How can sausage be gourmet (we often think hotdogs when we hear sausage)? Like cheese, sausages have countless types and flavours. The well-known hotdog is only one type of sausage out of hundreds. It was originally brought from German Immigrants to the USA and enveloped into American culture. With the enormous American influence on me- dia, hotdogs were widely accepted as the standard go-to food item in festivals, events, and movies which led to worldwide recognition. Hotdogs are commercially more profitable for pro- ducers, retailers, and F&B outlets as well as cheaper for the customer. The production of hotdogs is also cheaper and less time consuming, they have a much longer shelf life compared to fresh sausages thanks to their preservatives. Our own in-house made gourmet sausages are created without any preservatives, artificial flavours, artificial colourants, MSG’s, soy or wheat products. Our sau- sages are proudly 100% halal, made with quality meat sourced from the free-range USA and Australian pro- ducers and hand-crafted in our very own Sausage Lab. How to know when a sausage is full of goodness and when it’s not? Each element of a sausage from look, to taste, and even touch will speak volumes about its quality. The first clue would be the visual aspect of a sausage, in which the various ratios of meat vs fat encased in a sausage is apparent. The second clue would be through your 1st bite, where you can immediately distinguish the quality of the sausage casing and whether it is strong enough to hold the flavours and juices of the sausage after cooking or grilling. The final clue would be through the taste of the qual- ity of meats used to create the sausages. How are you “Re-establishing the connection between food and heritage”? Why is this important? Our primary daily concern in everyday life is to feed ourselves, this is an undeniable fact. In the distant past, one had to put in great efforts to create a single meal, from the backbreaking harvest to handcrafted meals, each recipe was carefully created not only to sustain oneself but to also enjoy the hard earned food. In these modern times, we have lost the appreciation for handmade food when presented with ready made meals. The effort and toil of traditional cooking meth- ods have been eclipsed by the ease of machinery. We at Sausage Fabrique do our best to recreate the art and history of handmade high-quality sausages from the highest quality ingredients. Our goal in essence is to preserve human values. Today, industrialization and commercialism have exterminated cultures, values and ethics that revolve around food and that is why it is important to rebuild the connection between our food and our heritage. AMR RAHMAN SALUMIST & OWNER OF SAUSAGE FABRIQUE

Page 27

27 HOTELNEWSME.COM | DECEMBER 2021 most renowned mixologist’s inside-out-bar concept Latin America’s In this article, we will be hearing from latin america’s most renowned mixologist, Tato Giovannoni. Tato joined sucre in 2001 in Buenos Aires as head bartender. 20 Years later, he partnered up with Chef Fernando Trocca, Founder of sucre, to open their first and second outpost sucre in London and Dubai. To have his bartenders connect with his customers, he start- ed the ‘inside-out-bar’ idea where customers and bartenders are joined together in one space instead of being separated by a bar. Tato rose to fame as he gained popularity in Argentina through his exceptional relationship with people visiting his bar. And in 2020, he was named Bartender’s Bartender by the World’s 50 Best Bars 2020. Tell us more about your upcoming restaurant SUCRE in Dubai? Opening SUCRE in Dubai is a very big thing for us. Even though SUCRE is a Latin American restaurant, it is not a steak house so it’s going to be a bit different to what people are familiar with. We will definitely have a wooden grill, and empanadas, however, South American cuisine is much more than that which we are planning on introducing. Explain the revolutionary “inside out” bar concept? The Bar set up at Abajo in London has to do with the concept of the bar, a bar that is inspired in the come back to democracy in Argentina but particularly in Buenos Aires. The colours you see are inspired by this era; our drinks represent the freedom of the city after so many years of darkness. We were looking to do the same with the bar so we decided to turn it around and give more freedom to people to look at each other while at the same time have an open space where we all can move around and not be inside a cube, separated by a wall. This represents the freedom that Buenos Aires gained since the 80’s. What does it take to make the World’s Top 50 Best Bars list? To be honest I don’t think that you need anything but the normal things. You need to be focused on trying to give joy, hap- piness, and the best quality that you can to your staff and to your guests. I think being on this list helps a lot but at the same time there’s millions of bars in the world that might not be listed but bring hospitality to the highest level. With Floreria Atlántico being listed for many years we always try to sustain that same passion and constant improvement. People can see the effort you put in to do your best for your guests to have the greatest moment. How do you build and maintain a successful bar? With Floreria Atlántico we were not trying to build anything besides a Bar that tells the story about Argentina. I believe we did this very well, and people understood our concept. After 30 years in this industry there’s lots of things that you gain in experience and learn from many Maestros in the art of hospitality. The key is to know that you can always do better, and that the secret behind it is that we need to be able to achieve happiness through the joy of our guests. IN THE MIX TATO GIOVANNONI SUCRE CO-FOUNDER & MIXOLOGIST

Page 28

28 DECEMBER 2021 | HOTELNEWSME.COM COVER STORY HCNME PATRICK MENDES THE GROUP CHIEF COMMERCIAL OFFICER OF ACCOR and his IMEA (India, Middle East, Africa & Turkey) team, wants the world to know that Accor is back and stronger than ever BY SEYMONE L MOODLEY | PHOTOGRAPHY FAROOQ SALIK ALL IN with Accor W e are back” is the first thing that Group Chief Commercial Officer of Accor, Patrick Mendes, wants the world to know, and after sitting down with three of the top executives from this hospitality giant, you will soon see that they never left. After a very long pause, the hospitality industry has and continues to pick up, and in the UAE more so than others, largely due to the global events currently taking place in the country. And Accor is running full speed ahead, not just with the reopening of almost all its operations but with new properties opening roughly every day all over the world. Patrick Mendes, the company’s Group Chief Commercial Officer, along with his team at Accor navigated through the crisis and applied key learnings to their strategic approach in 2021 and beyond. “We are opening 300 properties a year so it’s one every day – we are opening one property every working day, 65% of the signings are lifestyle, premium and luxury. And here in the Middle East even more than that,” says Patrick. Patrick has been with the group for over 16 years, he’s held numerous posi- tions throughout the organisation and championed many of its successes. Months after the pandemic brought the world to its knees, in November 2020, he stepped into his new role and took charge of sales, marketing, distribution, and loyalty across Accor’s brands. “There are a few things that we can continue from covid, I have never been so close to my teams, we connected every week because of the virtual aspects– we will keep this hybrid model. RAFFLES DUBAI AND AYMAN GHARIB | IMAGES COURTESY: ACCOR GROUP

Page 29

29 HOTELNEWSME.COM | DECEMBER 2021 “THE OBJECTIVE IS CLEAR WE WANT TO BECOME THE LEADER IN AUGMENTED HOSPITALITYAND DIVERSIFY IN ALL SEGMENTS.”

Page 30

30 DECEMBER 2021 | HOTELNEWSME.COM COVER STORY HCNME Blüthner Hall

Page 31

31 HOTELNEWSME.COM | DECEMBER 2021 ALL IN WITH ACCOR | PATRICK MENDES I used to do a townhall where 100 people physically showed up – now when I do the townhall virtually I have 3,000 people joining and connecting with me. All from hotels on big screens interact- ing and giving feedback, which we didn’t have in the past. We used this learning to advance our offerings. We just an- nounced two partnerships with Mi- crosoft and a group called 360 to equip our hotels with good technology that allows companies the ability to conduct meetings in our hotels with much more people all over the world. During this time, we learnt that we could improve the quality with our teams, and we can amplify our reach.” Patrick also added that the crisis helped us gain humanity again. Every- one was affected but in different ways, some lost loved ones, jobs, faced severe loneliness, etc., these situations were discussed, and it connected people. And not just discussed but addressed. Another fundamental element to how this giant stood strong was their commitment to their people. Instead of finding ways to reduce staff, the ALL Heartist Fund comprising of over EUR70 million of investment from Ac- cor was created to support their staff and partners during COVID-19. Chairman and CEO, Sébastien Bazin was quoted saying, “In light of the urgency and the scale of the situation, we have decided to act in an immediate and meaningful way, in the spirit of our values and commit- ments.” This initiative protected Accor’s activ- ity and allowed them to bounce back. It provided financial assistance to ‘Heart- ists’ (Accor employees) physically and emotionally affected by the virus and on a case-by-case basis, supported individu- als who are in business with the Group, and suffered personal financial hardship due to the disruption. Patrick visited the UAE to share his as- pirations for the future and spent some time noting the key things that make the hospitality in this region so unique and profitable. “First of all, the innovation, sense of service, quality of design and diversity of experiences in this region is huge, of course you can see this in other locations, but here it is concentrated and in such a short time. When I was here four years ago things were different, in a short time the changes that I see now is a huge difference. What excites me about this region is that everything is fast, in- novative, big, and with excellent quality.” When I asked Patrick what he would like to take away from his learnings here and implement in other locations, he said, “in this region the speed isn’t the same anywhere else in the world. Here there is an augmented hospitality showcase. We need to go further and faster like they do here. This is a good example. You have some properties with roughly 50% of revenue on F&B, which is unique, usually the standard hotel does 20% -25%.” Yigit Sezgin, Chief Commercial Officer of Accor commented, “We decided to stay and fight, staying strong in this region has paid off.” And he was right, all 42 brands in over 110 countries did the same during the pandemic and this bold move placed the group in a very strong position. For Accor Group all regions are green and when Accor goes into a market, they go ‘ALL’ in. “WE JUST ANNOUNCED TWO PARTNERSHIPS WITH MICROSOFT AND A GROUP CALLED 360 TO EQUIP OUR HOTELS WITH GOOD TECHNOLOGY ”

Page 32

32 DECEMBER 2021 | HOTELNEWSME.COM COVER STORY HCNME “When we enter a market, this is the kind of position we take. We are here for good; we don’t stay for two or three years, make money, and go back to our headquarters. We are a real global company and if you look at our footprint, we are spread all over the world. Of course, this can be difficult when you have a global pandemic as we had, but when things turn around, this becomes a big strength,” says Patrick. Accor does more than just promote their properties; they promote ‘the wish to travel’ and they do this by investing in numerous campaigns that spread their values all over the world. To stimulate travel Accor recently launched a campaign called Unveil the World. The campaign followed elegant veils as they fell off and revealed some of the most iconic monuments, paintings, museums, sunrises, sunsets and experiences, all over the globe that was out of reach for so long due to travel restrictions from the pandemic. “We are not talking about hotels, we are not talking about our brands, we are just talking about travel. This was an emotional video and when you watch it you can feel it. It makes you feel safe to dream and safe to travel,” Patrick added. Accor’s campaigns are known for their human elements, take for instance ALL-Accor Live Limitless , a loyalty programme designed to focus on experiences – something that benefitted the group during the lock down periods. Yigit explains, “During the pandemic we were able to pro- mote this programme, step by step. People where stuck in their houses watching football – and when they

Page 33

33 HOTELNEWSME.COM | DECEMBER 2021 Opposite page: Premier Ocean Platinum Royal Suite - Master Bedroom Below: Patrick Mendes, Group Chief Commercial Officer of Accor did, they saw our name on the player’s football shirts and the branding in the stadiums. And it doesn’t stop there. We are involved in the music and the entertain- ment scene, food and beverage, we are also the spon- sors for many big events and concerts - this allows people to do more with us.” The brand continues to find creative ways to benefit their customer, like the promotion of their loyalty programme. Patrick commented, “We need to make sure that we facilitate his/her journey beyond the hotel. We have created a digital factory, from the moment you dream about travel, book, stay, and leave the hotel, we want to make a connection with you.” Due to new consumer habits, Accor plans to continue to digitise its business models and services. Another big focus for the future is to innovate and grow all their F&B offerings, especially in the Middle Eastern market. “We are focused on augmented hospitality. Today a hotel is not just a hotel with lots of rooms. We are transforming several hotels in several cities, many things can happen in a hotel; F&B, rooftops, spas, cooking lessons, kid’s clubs, working spaces, you can transform a hotel from something that was only good for the traveller to something that is also good for its neighbours. Dubai was a clear example of this. When the number of international travellers were reduced, we compensated with the domestic travellers, the con- sumer from Dubai started using our hotels for other things. And this is part of our strategy to diversify and to transform our hotels.” He went on to say that “launching ALL was a very bold decision, to create this campaign was very dif- ficult. We went on social media and searched what are the key elements that people look for. You have gastronomy, sport, travel. These were the three main findings feeding social media. We decided to go with sport, we signed with PSG and we positioned ourselves with sport in the mind of the consumers. In a year and a half, we have exceeded in putting ALL in the mapping of big brands. “Now we are going further to make sure that the consumer knows that ALL is a reward programme. It’s a booking platform that allows you to do more than going to spend a night in a hotel room. It’s about sport, events, tastes of London, taste of Paris, using your points to buy flight tickets with our partners, ALL gives you the possibilities to use all the experiences around travel not just travel, but live, work and play. We are trying to maximise your experience with Accor,” said Patrick. “WHAT EXCITES ME ABOUT THIS REGION IS THAT EVERYTHING IS FAST, INNOVATIVE, BIG, AND WITH EXCELLENT QUALITY.” ALL IN WITH ACCOR | PATRICK MENDES

Page 34

34 DECEMBER 2021 | HOTELNEWSME.COM COVER STORY HCNME “I WOULD LIKE US TO BE PERCEIVED AS ONE OF THE TOP THREE HOTELS IN THE NEXT 15 MONTHS IN THE CITY FROM A GUEST CHOICE POINT OF VIEW. ” Another clear goal for the company is digital, Accor wants to make sure that when you travel you have ALL on your smartphone and that’s all you need. Whether you want to explore the world or need information on dif- ferent locations, or you want to book a spa, restaurant or connect with oth- ers about their experiences. People generally have two or three apps for travel and Accor plans to be one of those apps. “I have been working in this compa- ny for 17 years and this is the first time I am seeing such an alignment in the Excom level from one objective. The objective is clear we want to become the leader in augmented hospitality and diversify in all segments. That’s why you are seeing Accor acquiring lots of companies, like Fairmont, Raffles, Movenpick, Mama Shelter, Paris Society in France, and high-end luxury catering businesses.” And among those many proper- ties that Patrick mentioned is the enchanting Raffles The Palm Dubai. Located on the West Crescent of Dubai’s iconic Palm Jumeirah Island, the landmark resort offers Raffles’ legendary hospitality, care, and atten- tion to detail and a fresh perspective on Dubai’s vibrant mix of modern city life and traditional Emirati culture. Raffles The Palm Dubai is designed to offer the highest levels of comfort, with the finest European and interna- tionally sourced furnishings and ma- terials used throughout the property. Each of the resort’s 389 luxurious rooms and suites features a balcony and terrace that provide stunning views of the azure Arabian Gulf and Dubai’s urban skyline. The resort’s six Royal Villas and two Imperial villas offer the utmost privacy and comfort in luxuriously spacious surroundings. Guests will be able to experience ultimate relaxation and pampering at the award-winning Parisian Cinq Mondes Spa, which houses 23 treat- ment rooms, two private spa suites and a stellar indoor swimming pool. The resort’s 500-metre-long private white sandy beach will be home to a stylish beach club concept showcasing the very best of Mediterranean cui- sine, alongside sophisticated enter- tainment and much more. To tell us more about the soul of this exciting Accor addition we spoke to Ayman Gharib the newly appointed Managing Director of this resort. A typical day for Ayman starts around 8am on the Palm, after scan- ning through his emails he moves onto the most important task of the morning, which is, guest feedback. “Over the years I learnt one thing in luxury - some of your most loyal guests are the ones that have had their issues solved with great resolu- tion. So, we take every comment from everywhere very seriously. We take mis-happenings as an opportunity to win guests for life,” Ayman adds. And when he is not in sales, market- ing, or department meetings, you can find him in the lobby or making his rounds throughout the entire hotel, talking to guests, and ensuring that all is running smooth. “I started in the field as a waiter, and I loved it. The challenges, screaming in the kitchen, it was old school you know and I loved it. I still remember that if I wanted to talk to my maître d’, I had to talk to several people before I could have a five-minute chat with him, that’s how it was done then. I was also a steward for a while. It was a tough job, but I learned how to appre- ciate the big efforts that people make behind the scenes and not to take anything for granted. It was always F&B, that was always my passionate. And I just grew within the ranks and that’s how I got here today.” Ayman Gharib, Managing Director of Raffles The Palm Dubai

Page 35

35 HOTELNEWSME.COM | DECEMBER 2021 Like the rest of his colleagues at Ac- cor, Ayman doesn’t do down-time. His aspiration for Raffles The Palm Dubai keeps him focused and busy. “I would like us to be perceived as one of the top three hotels in the next 15 months in the city from a guest choice point of view. I would like to also be known for being a hotel that cares for its guests, not just by making sure that they enjoy their stay but also mak- ing sure that we are environmentally conscious, we are kid friendly – family is a big deal for us, and you see that in all our family-focused services. It’s very important to us that when people hear Raffles the Palm Dubai, key words like hyper-personalisation, luxury, and consistency is what they know we are all about.” To succeed in the luxury hospitality market a lot is required, but the basics are that you need to have a premium quality product, exceptional talent, a great location, and high-end bells and whistles. Raffles the Palm Dubai, has all the above, and much more. “I think what we can boost is the authenticity of products used, the carpets we use are made in France, our Rosa Por- togallo marble has been personally chosen and excavated to be used here, all our hand carved Francesco Molon furniture, our silk wallpaper, all the boxes have been ticked in our hotel. Our smallest room is 65 square me- ters, every room has a balcony with a view, our unique Raffles Club lounge, outstanding F&B offers, and 24k gold ceilings, I mean who has all this. No one. We have a very passionate owner, who has been involved in every detail of this property.” Another thing you can count on in this luxury location, Raffles The Palm Dubai is the privacy that Ayman himself makes sure you will get. “I had two cousins staying in one of our other hotels for more than a week, both from a royal family. This is a true story; they left the hotel and none of them knew that the other was here.” Raffles The Palm Dubai has just opened and already they have their hands full. With so much still to come from their F&B Offerings, and Kid’s Edu-tainment and Wellness pro- grammes this new location is set to capture the hearts of travellers in the ‘palm’ of their hands. “24K GOLD CEILINGS, I MEAN WHO HAS ALL THIS. NO ONE.” ALL IN WITH ACCOR | PATRICK MENDES Yigit Sezgin, Chief Commercial Officer of Accor

Page 36

36 DECEMBER 2021 | HOTELNEWSME.COM

Page 37

37 HOTELNEWSME.COM | DECEMBER 2021 sbe.com/sls-dubai @slsdubai A blend of lifestyle & luxury in a timeless elegant atmosphere

Page 38

38 DECEMBER 2021 | HOTELNEWSME.COM SUPPLIER STORIES HCNME The world’s 6th largest food supplier, Italy exported over EUR148 Million worth of F&B products to the UAE in the first 7 months of 2021 THE ITALIAN TRADE AGENCY AT THE SPECIALITY FOOD FESTIVAL Despite the challenges of the pandemic period, Italy exported a record of EUR46 Billion worth of food and beverage in 2020, making them the 6th largest international food supplier. I spoke with His Excellency Nicola Lener, Ambassador of Italy to the UAE, about how Italy got this title of Food Powerhouse. “We got this title mainly because of our traditions and partially because of our position (geographically). We do a lot of re- search in food, and healthy and sustainable ingredients is at the core of what we do.” The Italian agribusiness is the 3rd most valuable national sector and employs 1.4 million people (6% of the national employ- ment market), with 900 000 involved in agriculture forestry and fishing and 473 000 working in the food industry. This remarkable performance depends on several characteristics that combine tradition and modernity: the strong Italian heritage in food cultivation and produc- tion, its huge biodiversity, the interna- tional awareness of the benefit of the Mediterranean diet and the large diffusion of sustainable, traceable, and responsible models of consumption and production. The Italian Trade Agency pavilion at The Speciality Food Festival, inside the Dubai World Trade Centre was the largest Euro- pean pavilion at the fair, with 80 different companies present. Italy’s top glob- ally exported products showcased at the festival were: olive oil, coffee, pistachios, cheese, pasta, processed vegetables, fish, and meat. Products include bio and Free From, clean label and Halal, coffee, juices and other beverages, dairy products and ice cream, pasta, rice, cereals and pulses, chocolates, creams, desserts, cakes, sweets and snacks, fruits and vegetable preserves, Extra Virgin Olive Oil, appetisers, seafood preserves, mushrooms, truffles, sauces, and condiments. Amedeo Scarpa, Italian Trade Commis- sioner to the UAE, gave me insight into the UAE’s import activities. In 2020, the UAE imported 190 million worth of Italian F&B products. In the first 7 months of this year, there was an increase by a 27.7% of F&B export to UAE, compared to the previous year and up by 4.3% compared to the pre-pandemic 2019 year. The UAE offers the best Italian eateries and fine dining options outside of Italy, with many Michelin- starred chefs making Dubai their second home. Italian food producers benefit hugely from the UAE’s strong tour- ism, hotel, and restaurant industries and their desire for using authentic Italian in- gredients. “The interest in Italian products across the world has resulted in the Italian government increasing export targets to an unprecedented EUR50 Billion in 2021, and I expect a large proportion of this to be a direct result of the strong trade relation- ship with the UAE,” he adds. According to Carlo Ferro, President of the Italian Trade Agency, the UAE is adopting the taste and dining style of Italy more and more, making this region an exciting and important one for the agency in the future. And on that note Carlo leaves us with this, “The number one ingredient that every chef in the UAE should have beside them at all times in the kitchen is an excellent Italian olive oil. Quality makes the difference.” HIS EXCELLENCY NICOLA LENER, AMBASSADOR OF ITALY TO THE UAE; CARLO FERRO, PRESIDENT OF THE ITALIAN TRADE AGENCY; AMEDEO SCARPA, ITALIAN TRADE COMMISSIONER TO THE UAE.

Page 39

39 HOTELNEWSME.COM | DECEMBER 2021 We blinked, and the time to prepare for Turkey dinners, New Year parties, and holidaymakers has arrived. And before we know it, it will be time to pack away the Christmas tree, dust off the confetti, and implement 2022’s goals and objectives. Tim Cordon, Senior Area Vice President for the Middle East and Africa at Radisson Hotel Group, knows all about this. Besides the 68 hotel projects in the pipeline, Tim leads 100 hotel opera- tions and delivers growth and profit. Holding a degree from Not- tingham Trent University, qualified teacher status, and a British Hospitality Hall of Fame title (2006 ‘Alpha Forum Prize–Young Manager’ Award), Tim tells us how the hospitality industry is preparing for this season, what he learned from 2021, and what we can expect from the group in the New Year. As we near the close of 2021, what are your expectations for the last quarter? We are glad to see that people are eager to travel again. Events like EXPO 2020 have been a significant boost bringing footfall into the market, offering visitors the opportunity to discover the UAE and be part of one of the most important global events. We have seen a significant increase in occupancy during the last quarter. As a result, we have already achieved 2019 performance levels in Dubai and will exceed them by the end of Q4. We expect the increased demand to continue until the culmina- tion of Expo 2020 Dubai in March next year. The UAE’s tourism industry is well-positioned, and the government’s stringent safe- ty measures and innovative marketing campaigns have played a vital role in supporting this recovery for the hospitality industry. What has 2021 taught you? Safety will from now on always be a priority, and our partnership with SGS, one of the most robust safety protocols in the hospital- ity sector, will continue to evolve and has become part of how we operate. And the importance of sustainability is here to stay. Radis- son Hotel Group launched, as the first hotel group in the world, Carbon Negative Meetings. We will be the only hotel group that automatically offsets the carbon footprint for every single meet- ing and event worldwide, at no cost to delegates or organisers, ensuring that every meeting has a positive impact on the environ- ment. Tell us about the unique Radisson Individuals brand? Radisson Individuals is a new brand that we launched because of the pandemic. It is an affiliation brand that allows independent hotels and small chains to become part of the global Radisson Hotel Group platform and benefit from international exposure, while still having the freedom to maintain their unique style and identity. What does Radisson Hotel Group have in store for 2022? We are committed to our ambitious five-year development plan, which includes the mission to be recognised as one of the top three hotel brands in the world. Radisson Hotels Group’s vision is to be the brand of choice for owners, guests, and talent as we con- tinue expanding our new brand architecture and strengthening our global presence with a strong focus on the UAE and Middle East markets. Our plan and ambitions ensure we are top of mind to our guests, team members, owners, and partners, especially as we continue to expand across the region. Looking ahead our current portfolio is expected to grow steadily in the coming years. In the UAE, we are opening two new resort properties, Radisson Resort Ras Al Khaimah, Marjan Island, by the end of the year and our first property on Palm Jumeriah, Radisson Resort, in Q1 2022. THE FESTIVE SEASON AND BEYOND TIM CORDON SENIOR AREA VICE PRESIDENT MIDDLE EAST & AFRICA, RADISSON HOTEL GROUP “Looking ahead, our current portfolio is expected to grow steadily in the coming years.” ONE ON ONE

Page 40

40 DECEMBER 2021 | HOTELNEWSME.COM THE BUSINESS OF HOTEL BRANDING HCNME W e have been using social currency to buy and sell for a while now, and to get to this level where your brand has enough funds deposited into it to be able to transact, you need more than a name and a logo. You need a personality, values, experience, authenticity, customer loyalty and advocacy, and more. Your brand represents who you are, what you believe in and how you want to be experienced by your audience. This is true for all brands, especially hotel brands. We consider Mansi Vagt, the Global Brand Leader and Vice President of Fairmont Hotels & Resorts an expert on this subject matter. Having over 14 years of sales and marketing experience with international luxury hos- pitality brands, Mansi spends her time working on the global brand strategy for the Fairmont brand worldwide which includes over 80 hotels in 29 countries. And when Fairmont Hotels & Resorts launched its lat- est brand campaign, Mansi travelled with the activation all over the world to ensure that the brand’s message was delivered. Before hotel branding was called hotel branding, it was just a sense. A sense of connection as the Global Brand Leader puts it. “I think guests have chosen to stay with brands they feel connected to for decades, but I really think we saw a strong surge of that in the 90’s and early 2000’s. Hotel brands started to position themselves around person- alities and experiences travellers were looking for. Fair- mont is a great example of a brand that focused on sustain- ability in the early 90s, a time when people were becoming more aware of where and how they spent their time and money with brands, and it is still integral to our brand to- day. In fact, we wrote the book on it, something that is still taught in prestigious hotelier schools like Cornell today.” It used to be that the most important thing about estab- lishing a hotel brand is picking a name, but today it takes so much more than just a name. Your brand could make MANSI VAGT, THE GLOBAL BRAND LEADER AND VICE PRESIDENT OF FAIRMONT HOTELS & RESORTS THE WHY AND HOW OF HOTEL BRANDING

Page 41

41 HOTELNEWSME.COM | DECEMBER 2021 or break your future in hospitality. “Hotel Brand- ing is very important. Whether it’s a watch, a car, or a vacation, today people make their pur- chasing decisions based on brands that align with their values and aspira- tions. With our new campaign, Experience the Grandest of Feelings, we hope to inspire people to start to dream about travel again. Whether it’s an urban landscape, a city you’re discovering for the first time, an incredible national park in the Cana- dian Rockies, or a beach resort destination in Asia, this campaign inspires people to celebrate the moments, we’ve missed this past year and a half,” says Mansi. Branding is something that is seen and felt, but exactly how do guests “feel” the brand of a hotel? Mansi says, “Fair- mont has always been known for its iconic and unforgettable hotels in the heart of each destina- tion, but more than just the magnificent proper- ties and awe-inspiring landscapes, we are known for our warm and heart- felt service. A Fairmont guest will always feel the true spirit of the Fairmont brand from the special moments and encoun- ters they have with our incredible colleagues and staff. Their engaging service is the gateway to sharing local cultures and grand experiences at all Fairmont hotels around the world.” When looking at hotel trends, Mansi says that the pandemic caused hotel brands to focus more on nature, the outdoors, and explora- tion, something that everyone missed during lockdowns and worldwide restrictions. “At Fairmont our unrivalled portfolio of extraordinary hotels and remarkable destina- tion, has always offered our guests unforgettable escapes that have been celebrated and cherished by visitors for over a cen- tury. Whether in an urban landmark or tranquil resort locale, Fairmont has always assumed the role of the gateway to awe-spiring landscapes, as well as protectors of the environment.” She added that the Experience The Grandest of Feelings cam- paign is meant to evoke the feeling of breath- ing in the crisp fresh air, unparalleled views, and vast landscapes. “Fairmont’s pioneering approach to hospitality extends to its mission for preserving and protect- ing the landscapes it calls home. 30 years ago, Fairmont became the first luxury hotel brand with a comprehensive and global sustainability program that now forms part of the Accor’s Planet 21 program. Safeguarding our star-studded skies, snow-capped mountains, treasured forests, and be- yond blue waters so that they remain spectacular is of the utmost importance to the entire Experience The Grandest of Feelings platform. TOP 5 THINGS TO CON- SIDER WHEN CRAFTING A HOTEL BRAND • Know what you stand for. What are your core beliefs and values? • Have a clear personal- ity and philosophy that guests can connect to, but don’t try to be everything to everyone. Who are you as a brand? • Define your target demographic. Who are your customers, and do you understand what they want? • Pay attention to your competition. Are you of- fering something unique to your target demo- graphic? • Invest in a fantastic creative agency. And en- sure you have a beautiful, impactful, and clear visual identity that immediately resonates with your target audience and tells them who you are as a brand and what type of experi- ence they will have when staying with you. MANSI VAGT | FAIRMONT HOTELS & RESORTS Mansi Vagt

Page 42

42 DECEMBER 2021 | HOTELNEWSME.COM “2021 has exceeded all the expectations we had set ourselves at the beginning of the year. We have been fortunate to finally be able to do what we are meant to and love – welcome guests, and our Front of House and Heart of House teams have tirelessly worked together to make each guest’s stay a memorable one.” MEET THE GM HCNME How does it feel to welcome guests back to the hotel in 2021? There has been an invigorating recovery across the industry. The influx of visitors that Dubai has witnessed from the beginning of the year and especially now in Q4 is something the world must take note of. How do guests feel about the recent travel disruption? Most of the stories are heartfelt, but I believe the joy of finally reuniting with family and friends is the most echoed story we hear. How would you sum up 2021 for the Crowne Plaza Dubai Marina hotel? 2021 has exceeded all the expectations we had set ourselves at the beginning of the year. We have been fortunate to finally be able to do what we are meant to and love – welcome guests, and our Front of House and Heart of House teams have tirelessly worked together to make each guest’s stay a memorable one. AT THE CROWNE PLAZA DUBAI MARINA HOTEL A BETTER-THAN-EXPECTED 2021 Tamara is in good spirits after a better-than-expected 2021 at the Crowne Plaza Dubai Marina hotel. As Dubai looks forward to a very busy festive season, she speaks to us about teamwork, Expo 2020, and James Bond. TAMARA SALHA GENERAL MANAGER

Page 43

43 HOTELNEWSME.COM | DECEMBER 2021 How has your staff pulled together? We have a remarkable team that is engaged, diverse and understands our vi- sion and expectations. It is heartwarming how the team works collabora- tively together, can adapt to changing guest needs and, most importantly, is able to establish a genuine connection with our guests, as continuously shared by them. How would you charac- terise the mood of the city’s hospitality sector right now? Energetic, relentless, and unstoppable. It has been quite a dynamic season for all, and Expo 2020 contrib- utes greatly to that. You can feel the enthusiasm and excitement when speaking with other stakeholders, and I believe that will con- tinue into 2022. How much of a boost is Expo to the city, and your hotel? Expo 2020 has contributed to the surge in demand during Q4, especially to the surrounding areas of the Expo 2020 site, such as Marina. Since October, demand has skyrocketed and our occupancy level has been consistently high. We anticipate the same level of business during Q1 2022. Which Crowne Plaza Dubai Marina hotel feature is excelling right now? I can’t limit it to one. Our location on the Marina with direct access to the promenade and the beach just a short walk away, and our beautifully appointed rooms with fabulous views, combined with the strength of the Crowne Plaza brand and a team that loves serv- ing its guests makes for a great experience. Which festive offering are you most excited about? We’re especially excited about the events that we will be hosting in Lo+Cale this festive season, from our Home Alone themed Christmas Day brunch, per- fect for families and friends, to our glamorous New Year’s Eve James Bond ball with live performances. “ENERGETIC, RELENTLESS, AND UNSTOPPABLE. IT HAS BEEN QUITE A DYNAMIC SEASON FOR ALL...” TAMARA SALHA | CROWNE PLAZA DUBAI MARINA

Page 44

44 DECEMBER 2021 | HOTELNEWSME.COM MEET THE BIG WINNERS OF THE NIGHT The 24th of November at Sofitel The Obelisk, Dubai, was a spectacular evening filled with the biggest names in the industry and the most innovative and creative newbies on the food scene. This F&B extravaganza was a night not to be missed. The excitement pulsated through the walls of the ballroom, with each nominee thrilled to be in attendance and eager to find out if they won. BNC Publishing together with Hotel & Catering NEWS Middle East, put on a show for our honoured guests as we acknowledged and celebrated the hard work, dedication, talent, and ingenuity that exists in the region’s F&B industry. Wissam Younane, CEO, BNC Publishing

Page 45

45 HOTELNEWSME.COM | DECEMBER 2021 45 HOTELNEWSME.COM | DECEMBER 2021 BEVERAGE PARTNER CATEGORY PARTNER GOLD PARTNERS OFFICIAL MEAT PARTNER TECH PARTNERS EVENT PARTNER by

Page 46

46 DECEMBER 2021 | HOTELNEWSME.COM MOST COMMENDED LEADING SUSTAINABLE RESTAURANT ZERO GRAVITY LEADING SUSTAINABLE RESTAURANT NOBU ATLANTIS, THE PALM A sustainable culinary journey from farm to plate. Nobu, Atlantis, The Palm is an innovative Japanese-Peruvian restaurant in a chic setting with a winning formula made from a global culinary icon. They work with versatile ingredients sourced locally, sustainability, and organically.

Page 47

47 HOTELNEWSME.COM | DECEMBER 2021 47 HOTELNEWSME.COM | DECEMBER 2021 RESTAURANT HOSPITALITY’S CRÈME DE LA CRÈME LEADING CAFÉ WILD & THE MOON ALSERKAL AVENUE, DOWNTOWN DUBAI This premium organic, casual, and quick service café brings cool vibes to this urban jungle with a New York inspired theme. The Wild cafes are located in trendy areas of the cities like, Alserkal Avenue, Downtown Dubai, Dubai International Financial Center, and Abu Dhabi Cultural Foundation. They go wild for plant-based, local, gluten-free, ethically sourced, seasonal ingredients, that bring a little bit of nature in our busy lives.

Page 48

48 DECEMBER 2021 | HOTELNEWSME.COM MOST COMMENDED LEADING CASUAL DINING RESTAURANT MYTHOS LEADING CASUAL DINING RESTAURANT REFORM SOCIAL & GRILL DUBAI THE LAKES, EMIRATES LIVING DISTRICT This is the city’s first true gastropub and family- friendly restaurant based on one of London’s most vibrant venues. Located in The Lakes, Emirates Living District, featuring a restaurant, bar and idyllic garden and lakeside setting with first-class British menu. The concept has grown in the last 8 years and over the last 12 months they’ve continued to grow, despite all challenges.

Page 49

49 HOTELNEWSME.COM | DECEMBER 2021 49 HOTELNEWSME.COM | DECEMBER 2021 LEADING FUSION RESTAURANT ASIL RESTAURANT DUBAI RIXOS PREMIUM THE WALK, JUMEIRAH BEACH RESIDENCE An authentic fusion of Arabesque cuisine, blending Turkish senses, Lebanese flavours and Moroccan taste, presented with a twist. All dishes are designed to be shared, providing the opportunity for guests to savour and sample as many as desired.

Page 50

50 DECEMBER 2021 | HOTELNEWSME.COM LEADING FINE DINING RESTAURANT PIERCHIC MADINAT JUMERIAH | DUBAI, UAE With its serene waterside setting floating above the tranquil azure waters of the Arabian Gulf, this restaurant sits resplendent on the UAE coastline as the ultimate in distinctive destination dining. Perched at the end of a private pier, the beloved Dubai institution offers refined coastal Italian fare inspired by the colourful and diverse cuisine of the nation’s scenic seaside regions. MOST COMMENDED LEADING FINE DINING RESTAURANT BLEU BLANC

Page 51

RESTAURANT HOSPITALITY’S CRÈME DE LA CRÈME 51 HOTELNEWSME.COM | DECEMBER 2021 LEADING SPORTS BAR DHOW & ANCHOR JUMEIRAH BEACH HOTEL Located in Jumeirah Beach Hotel, is an award-winning gastropub and terrace, serving a menu of British classics with plenty of space for live sports screenings. With panoramic views of the Burj Al Arab, the much-loved British gastropub offers a hearty British menu including Fish and chips, Roast Dinner, and Bangers.

Page 52

52 DECEMBER 2021 | HOTELNEWSME.COM LEADING NIGHTLIFE VENUE ANTIKA AL FATTAN CURRENCY HOUSE DUBAI, UAE Antika has been entertaining the region since 2016 with a sophisticated flair of live singers and belly dancers. With oriental fusions of Arabic dishes and continuous captivating entertainment they will have you eager to dance and dine your night away with them in Beirut, Dubai or Qatar. They have a formula complete with all the makings of a night to remember. MOST COMMENDED LEADING NIGHTLIFE VENUE ZERO GRAVITY

Page 53

RESTAURANT HOSPITALITY’S CRÈME DE LA CRÈME 53 HOTELNEWSME.COM | DECEMBER 2021 LEADING HOMEGROWN RESTAURANT CATCH22 THE BEACH, JUMEIRAH BEACH RESIDENCE Catch22 is a unique social contemporary eatery that serves an array of international dishes. The menu offers something for every guest, from burgers to sushi, delicious breakfast and sharing options. More than just a restaurant, it’s an experience with lots of fun elements in store.

Page 54

54 DECEMBER 2021 | HOTELNEWSME.COM LEADING HEALTHY RESTAURANT COMPTOIR 102 102 BEACH ROAD, JUMEIRAH Their food is free from pretty much everything, except flavour and style. But it’s not just about the healthy food, it’s also about the healthy ‘vibes’. It’s a place of relaxation, and inspiration. It’s a great place for flexitarians, with plenty of plant-based and vegetarian dishes. Comptoir 102 has pretty much created the ‘Healthy Lifestyle’ trend and established its legitimacy as one of the best healthy restaurants in the city offering and promoting this type of healthy cuisine. MOST COMMENDED LEADING HEALTHY RESTAURANT THE ROOST ROTISSERIE

Page 55

RESTAURANT HOSPITALITY’S CRÈME DE LA CRÈME 55 HOTELNEWSME.COM | DECEMBER 2021 LEADING BRUNCH CONCEPT KOYO INTERCONTINENTAL HOTEL New to Dubai Marina, this brunch concept has quickly become a favourite. Designed around the high-energy, culinary-driven social lives of the trendy Tokyoites, Kabuki Brunch explores the lively, innovative scene of Japan’s most influential underground dining and entertainment districts.

Page 56

56 DECEMBER 2021 | HOTELNEWSME.COM BEST INTERIOR DESIGN RUMBA CUBAN BAR & KITCHEN THE PALM JUMEIRAH The Best Interior Design award recognises an impeccably designed space which reflects everything from diner style to price point, also ensuring a seamless workflow and highly efficient operations. From the intricately hand- painted murals that depict the old streets of Havana, to the traditional entryways from Cuban homes, Rumba Cuban Bar and Kitchen’s interior is a sight to see. MOST COMMENDED BEST INTERIOR DESIGN AL NAFOORAH

Page 57

RESTAURANT HOSPITALITY’S CRÈME DE LA CRÈME 57 HOTELNEWSME.COM | DECEMBER 2021 DISRUPTOR OF THE YEAR MASHROU3 TABKHA AL BARSHA Mashrou3 Tabkha is a home-grown restaurant taking you back to those yearning moments of nostalgia through their daily dishes, made with love. Mashrou3 Tabkha aims to bring back the feeling of home thorough food made with love and compassion just like the meals cooked by our mothers and grandmothers. Their mission is to reintroduce flavoursome and premium ingredients.

Page 58

58 DECEMBER 2021 | HOTELNEWSME.COM BEST NEWCOMER FLOAT DUBAI QUEEN ELIZABETH TWO | PORT RASHID Float Dubai is a fusion of past, present, and future. It embodies the magical old-school energy of nightlife while delivering a unique space in the present. Onboard Queen Elizabeth II, is a vessel steeped in the history and culture of the past, and deploys technologies of the future to guarantee an experience you won’t forget. MOST COMMENDED BEST NEWCOMER OFF THE WALL

Page 59

59 HOTELNEWSME.COM | DECEMBER 2021

Page 60

60 DECEMBER 2021 | HOTELNEWSME.COM BARISTA OF THE YEAR MAYBELLE SAN PEDRO CROWNE PLAZA DUBAI MARINA Known for her good coffee in Dubai Marina, which hotel guests come specifically to taste. Maybelle has been able to boost the operational sales through promotions and new creations on the menu and has strong supplier ties in the Dubai market.

Page 61

PEOPLE HOSPITALITY’S CRÈME DE LA CRÈME 61 HOTELNEWSME.COM | DECEMBER 2021 BARTENDER OF THE YEAR GRÉGOIRE SCHNERB COYA RESTAURANTS Known as ‘The Cocktail Butcher’, Grégoire is one of the most iconic and much-loved characters in the UAE’s bartending scene. This year he also played a key part in the opening of COYA Mykonos, travelling to Greece to work with and develop the team of the new branch, and helping to increase its popularity.

Page 62

62 DECEMBER 2021 | HOTELNEWSME.COM PASTRY CHEF OF THE YEAR AKSHAY BATRA SOFITEL DUBAI THE PALM Akshay’s 15-year culinary journey began from Mumbai, India where he was born and raised, and where he acquired his bachelor’s degree. He is filled with passion and creativity and puts his vision into action through various successful initiatives and projects within his first nine months at Sofitel Dubai The Palm.

Page 63

PEOPLE HOSPITALITY’S CRÈME DE LA CRÈME 63 HOTELNEWSME.COM | DECEMBER 2021 CHEF OF THE YEAR RUSSELL IMPIAZZI SOFITEL DUBAI THE OBELISK Russell aims to inspire and connect people through great food, and to create a sustainable and ethical food and beverage culture in the city. As Executive Chef, he successfully manages a team of 80 chefs across five dining outlets and ten banquet facilities.

Page 64

64 DECEMBER 2021 | HOTELNEWSME.COM RESTAURANT MANAGER & GENERAL MANAGER OF THE YEAR JEAN-MARC PETRUS TWIGGY BY LA CANTINE Twiggy by La Cantine, opened during a challenging time in 2021 and Jean-Marc made good on their goals to stand out as the place that could succeed “on the other side of the creek”. He believes in his people and is passionate about training and developing the future of the industry.

Page 65

PEOPLE HOSPITALITY’S CRÈME DE LA CRÈME 65 HOTELNEWSME.COM | DECEMBER 2021 BEST RESTAURANT TEAM OF THE YEAR COYA’S TEAM COYA DUBAI COYA’s team has retained its passion and commitment during the challenging times of the pandemic, quickly adapting to social distancing requirements, re-working the menu and its offerings and launching a delivery service.

Page 66

66 DECEMBER 2021 | HOTELNEWSME.COM F&B MARKETER OF THE YEAR NICOLA WALSH JUMEIRAH RESTAURANTS Nicola has more than 23 years of hospitality experience. In her role as Senior Director of F&B Marketing at Jumeirah Group she oversees the brand positioning, strategy, and promotion of the group’s growing portfolio of more than 85 award-winning food and beverages venues.

Page 67

PEOPLE HOSPITALITY’S CRÈME DE LA CRÈME 67 HOTELNEWSME.COM | DECEMBER 2021 LEADING F&B DIRECTOR GIACOMO PUNTEL ANANTARA THE PALM DUBAI RESORT Giacomo has over 26 years of experience. He was inspired by his passion for wines and food from the start of his career, his style demonstrates an emphasis and focus on ensuring his team and his customers are always satisfied.

Page 68

68 DECEMBER 2021 | HOTELNEWSME.COM F&B ENTREPRENEUR OF THE YEAR ZIAD KAMEL COUQLEY FRENCH BISTRO & BAR Ziad is not just the owner of Couqley French Bistro & Bar, he also serves as a managing director of the company and oversees its daily operations. From the conceptualisation of the establishment along with his 2 best friends he has always been hands-on ensuring that his vision of providing a friendly neighbourhood bistro is realised.

Page 69

PEOPLE HOSPITALITY’S CRÈME DE LA CRÈME 69 HOTELNEWSME.COM | DECEMBER 2021 F&B HEAVYWEIGHT NAIM MAADAD GATES HOSPITALITY With over 38 years in hospitality across Australia, Asia, and the Middle East in various senior management roles, Naim has launched and operated some of the world’s best Hotels, Resorts, Spas, and Lifestyle Food and Beverage Concepts. His career has exposed him to some of the best properties around the world and he has been fortunate to partake and orchestrate several amazing openings and operations.

Page 70

70 DECEMBER 2021 | HOTELNEWSME.COM LEADING FOODTECH COMPANY CHATFOOD ChatFood is the leading e-commerce solution for F&B businesses in the UAE. Founded in Dubai, over the last 18 months, they helped more than 5000 restaurants and food businesses drive more than AED100 million of sales without having to pay commissions to aggregators. LEADER IN FOODSERVICE INNOVATION DELIVERECT Founded in 2018, they have been offering a POS automation system which connects restaurants to delivery platforms in- cluding Talabat, Zomato, Jahez, and Deliveroo. They have a deep understanding of the food and hospitality industry and an ongoing commitment to thrive within the industry.

Page 71

FOODSERVICE HOSPITALITY’S CRÈME DE LA CRÈME 71 HOTELNEWSME.COM | DECEMBER 2021 LEADING CLOUD KITCHEN KITCH-IN Kitch-In is an integrated food-technology platform that is revolutionising home-delivery and hotel in-room dining. And the first and only F&B platform that has the capacity and technology to effectively monitor quality control across the entire ecosystem.

Page 72

72 DECEMBER 2021 | HOTELNEWSME.COM

Page 73

GALLERY HOSPITALITY’S CRÈME DE LA CRÈME 73 HOTELNEWSME.COM | DECEMBER 2021

Page 74

74 DECEMBER 2021 | HOTELNEWSME.COM R ecent months brought us news of the latest UAE visa reforms. Golden visas aside, we now have green visas and a host of other residency- related initiatives, which open new possibilities to attract and retain talent. Recruitment for our industries in Dubai al- ways had its challenges – the costs and time requirements of recruiting from abroad perhaps being one of the biggest ones. Reading through the latest residency initiatives, it is clear that the focus is on retaining talent in the country, but – if you read a little between the lines – it’s also obvious that “creating talent” in the country is seen as very desir- able (and not just regarding the very important aspect of Emiratisation). Green visa holders do not have to be attached to a specific employer and can sponsor their sons until they’re 25. Add to that the other changes for visas for students above the age of 15 who want to work and you have a welcome matu- ration of the local labour market. Even better, the new laws, which will come into effect in February 2022, also finally properly define and regulate part-time and tempo- rary work, both of which are great for our industries. I currently personally know two young expats who, after finishing school in Dubai, chose not to go on to university, but decided to start working in Dubai – one in hotels, the other one in another, related, industry – there must be many more. If you laugh at the (admittedly low) number, I suggest you ask a few Dubai “old-timers” how many such people there were in say, 2004 or 2010. The answer is probably even fewer if any at all. In other words, Dubai’s growing up – the city always had a knack for taking the best from abroad and tweaking it, so it fits the region. Take, for example, Dubai International Financial Centre and its related legal frameworks. If you look at countries abroad, you’ll find that in many, there is a wide range of what school leavers do. A good percentage, of course, does go on to study, either locally or abroad. Others take a gap year or start an apprenticeship. My own home country of Germany has done very well with its appren- ticeship scheme, which is well established and run. Looking then at the latest residency changes and latest trends, should we start preparing for “apprentice-style” employees in Dubai? I think, it is time to consider this se- riously. If, say, a 16-year-old student can work part-time in a hotel or a restaurant, we would do well to make sure that he or she learns the tools of the trade so that, once school’s over, we might gain a fully trained full-time employee. The larger companies in our industries often already have elevator-style programs in place, but these are geared towards university graduates. What we’re looking at here is City & Guilds-style training programs, structured, layered, flexible, and KHDA certified, which will allow all of us to start developing and, hopefully, retaining talent lo- cally. Dubai already has several great hospitality universi- ties and academic institutions including the Dubai College of Tourism. It’s time then for employers and academic in- stitutions to cooperate more and, perhaps, come up with a “Dubai Apprenticeship” scheme, which would offer young people an alternative way into our industries. I remember the owner of the family-owned luxury hotel in Munich I did my apprenticeship in many moons ago, telling us on our last day that an apprenticeship in his hotel is “a very long key that opens many doors”. I firmly believe that a suitably structured and certified apprentice- ship in a hotel or restaurant in Dubai could prove to be an equally long key for our local school leavers, whether expats or Emiratis, reflect positively on Dubai as a knowledge/talent hub, and help us turn the country into an exporter of qualified professionals in our industry rather than an importer. Get ready for (more) home-made talent Turning the UAE into an exporter of qualified professionals rather than an importer “I firmly believe that a suitably structured and certified apprenticeship in a hotel or restaurant in Dubai could prove to be an equally long key for our local school leavers.” POINT OF VIEW HCNME MARTIN KUBLER CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE

Page 75

75 HOTELNEWSME.COM | DECEMBER 2021 lyveglobal.com E-COMMERCE MADE EASY Supercharge your ecommerce and online operations with Lyve. Get fast, flexible, and full-featured delivery and technology solutions that meet your customers’ needs and allow you to focus on what you do best. Go Lyve Today � lyveglobal.com/ecommerce #golyve

Page 76

76 DECEMBER 2021 | HOTELNEWSME.COM NON GREAT TASTE ENTICING SOURCE 100% OF PROTEIN SIZZLE ON THE GRILL GMO SOY PROTEIN PLANT-BASED & JUICY TEXTURE G M H E N L I G H T E N E D F O O DS NOW SERVING PLANT-BASED SWEET EARTH ® AWESOME BURGER BURGER BURGER BURGER Register now to receive your free samples Connect with us on social media Contact Nestlé Professional UAE: 800 595950 | Visit: www.nestleprofessionalmena.com