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Y O U R N O . 1 S O U R C E F O R T H E L AT E S T H O S P I TA L I T Y I N S I G H T S I N T H E M I D D LE E A S T FEBRUARY 2025 | HOTELANDCATERING.COM Defining the Dining Scene 40 POWER PLAYERS
Nestled by the coast of Lusail sits the splendor of Raffles and Fairmont Doha, where luxury is rooted in even the smallest details. Open the doors to mesmerizing hospitality and make memories in a world of sophistication.
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6 FEBRUARY 2025 | HOTELANDCATERING.COM IN THIS ISSUE “ROSÉ IS MEANT TO BE FUN” Jon Bon Jovi & Jesse Bongiovi, Co-founders, Hampton Water FROM GRANDMOTHER’S KITCHEN TO CULINARY LEADERSHIP For Chef Ritesh Dawoojee, food has always been more than just sustenance—it’s a connection to his roots, a craft honed through years of dedication, and a way to tell stories through flavor 24 62 40 THIS YEAR’S TOP 40 F&B ALL-STARS REVEALED 40 POWER PLAYERS DEFINING THE DINING SCENE Contents 32 WELLNESS THAT WORKS Christian Kiefer, CEO and Founder of Spa Wellness Project Management exemplifies a visionary leader in the realm of wellness and hospitality 38 FRANCE SHOWCASES EXCELLENCE AT GULFOOD 2025 Leading the Future of Global Food Markets 68 FOSTERING LOCAL TALENT UAE’s strategies are witnessing a remarkable growth of local talent, which in turn has allowed communities and businesses to appreciate the need for homegrown inventors 20 THREE DECADES OF HOSPITALITY Yahya Al-Sayegh's Journey to the Top at Riyadh Airport Marriott 28 BOOSTING RAS AL KHAIMAH’S TOURISM AND COMMUNITY GROWTH Ras Al Khaimah's tourism sector has surged in recent years, with visitor numbers soaring from 1.13 million in 2022 to a record- breaking 1.22 million in 2023
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8 FEBRUARY 2025 | HOTELANDCATERING.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering every issue EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Christian Harb chriss@bncpublishing.net COMMERCIAL LEAD Aaron Joshua Sinamban aj@bncpublishing.net DIGITAL EDITORIAL SUPPORT Karan Moodley karan@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 sales@bncpublishing.net All rights reserved 2025. Opinions expressed are solely those of the contributors. Hotel & Catering is 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 are credited when necessary. Attributed use of copyrighted images with permission. Hotel and Catering News ME HotelCateringME Hotel & Catering News Middle East hotelcateringme 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! CREDITS
9 HOTELANDCATERING.COM | FEBRUARY 2025 CONTRIBUTORS Contributors 01 03 02 04 KENNETH D’COSTA, Managing Director, Baraka “In the UAE, culinary traditions have always been an integral part of society.” MARTIN KUBLER, Chief Sloth at The Gluttonous Sloth -HORECA Consulting with Attitude “Being successful isn’t just about fixing issues; it’s much more about preventing them.” JOHN RIAD, General Manager at Hampton by Hilton Marjan Island “Our goal has always been to attract a diverse range of visitors and to share Ras Al Khaimah's unique charm and stunning natural beauty with the world.” JON BON JOVI AND JESSE BONGIOVI, Co-founders, Hampton Water "In 2016, the concept was born from a desire to make French rosé approachable, stripping away the pretence often associated with it." A preview of this month's contributions
SUITE TREAT Step into a world of opulence when you book a Suite at Raffles Doha. Experience the added luxury of QAR 750 credit to spend on dining in the hotel, and QAR 500 towards any Spa treatment. Children aged 12 and below are welcome to indulge in the enchantment of complimentary dining. Rates starting from QAR 3,500 per night For reservations, please call +974 4030 7100 or email reservations.doha@raffles.com Raffles Doha, Iconic Towers, Marina District, PO BOX 4747, Lusail, Qatar
12 FEBRUARY 2025 | HOTELANDCATERING.COM The Middle East, A Culinary Magnet M ost of the people reading this live to eat. They have turned food into their business, quite literally. Take Dubai, for example, home to approximately 13,000 restaurants and cafés. This means that each person in Dubai has more restaurants to choose from than each person in a city like New York. Just think about that for a moment. The city's F&B scene isn’t just growing; it’s soaring, achieving global recognition, with many other Middle Eastern regions swiftly following suit. Here, dinner service is not just a meal; it’s a performance, and it has the whole world watching and wanting. Want to dine in the desert? No problem. Over the sea? Sure. Or how about high above the clouds? Absolutely. Expect celebrity performances while you dine? Famous DJs setting the stage before your appetizer arrives? All part of the experience. The Middle East has elevated dining into a global extravaganza, drawing visitors from all corners of the world who travel thousands of miles just for a taste. At the heart of this dining scene are the people—the innovative chefs, visionary restaurateurs, and experts in decor, operations, and service, who pour their hearts and souls into creating unforgettable experiences. This is a place where chefs blend their personal journeys into their dishes, integrating global influences with local traditions. Where the fresh bounty of the sea is transformed by those who know it best. Here, boundaries are pushed, new ideas tested, and every effort is made to make dining out of this world. The entertainment, the pairings, the shows, the music, the lights—it's all part of the grand spectacle that is Food and Beverage. The customer is hungry, the competition is fierce, and only the resilient and adaptive survive. This region doesn’t just make dining memorable; it creates magic. This month, we celebrate the minds that make the Middle East a culinary magnet for both aficionados and casual diners alike with The Top 40 F&B All-Stars. We speak to Jon Bon Jovi and Jesse Bongiovi about how they are bringing the fun back into Rosé after a visit to Dubai to promote their strategic partnership with Hilton. We dive into the business of wellness with Christian Kiefer, CEO and Founder of Spa Wellness Project Management, explore Ras Al Khaimah's tourism boom, and more. SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Seymone Leigh Moodley seymonemoodley EDITOR’S NOTE H&C
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16 FEBRUARY 2025 | HOTELANDCATERING.COM Radisson Hotel Group is proud to announce the opening of the Radisson Blu Hotel & Convention Center, Riyadh Minhal. This latest addition reaffirms the Group’s commitment to expand its footprint in the Kingdom of Saudi Arabia and presence in the capital. RADISSON HOTEL GROUP EXPANDS IN SAUDI ARABIA WITH THE OPENING OF RADISSON BLU HOTEL & CONVENTION CENTER, RIYADH MINHAL JUAN VALDEZ OPENED ITS FIRST-EVER STORE IN ABU DHABI, BRINGING ICONIC COLOMBIAN COFFEE TO THE CAPITAL Juan Valdez, a 100% Premium Colombian Coffee brand made from individually handpicked Arabica Beans by passionate coffee growers, opened its first-ever branch in Abu Dhabi in January 2025. The brand currently exists in over 40 countries worldwide with more than 560 coffee shops! OPENINGS & LAUNCHES H&C
17 HOTELANDCATERING.COM | FEBRUARY 2025 Autograph Collection Hotels, part of Marriott Bonvoy’s global portfolio of over 30 extraordinary brands, makes its debut in Croatia with the arrival of The Isolano, Cres, Autograph Collection, on 13th March 2025. Situated within a lush pine grove overlooking the Adriatic Sea, The Isolano offers an unchartered coastal retreat for discerning travellers aged 12 and above. The boutique hotel features 49 meticu- lously crafted guestrooms and suites, a restaurant with sea views, two outdoor heat- ed pools, expansive wellness offerings and direct beach access. Lúnico has officially opened its doors at Dubai’s all- new luxurious beachfront dining destination, J1 Beach. Showcasing Spanish fine dining and a late-night bar adventure, Lúnico is a unique concept inspired by the four phases of the moon and natural elements that seamlessly blend exceptional food, a captivating ambience with vibrant music, and a world-class bar program. AUTOGRAPH COLLECTION MAKES ITS MARK ON THE SHORES OF CROATIA WITH THE DEBUT OF THE ISOLANO, CRES, AUTOGRAPH COLLECTION LÚNICO DEBUTS AT J1 BEACH SHOWCASING SPANISH FINE DINING AND A LATE-NIGHT BAR ADVENTURE OPENINGS & LAUNCHES
18 FEBRUARY 2025 | HOTELANDCATERING.COM NEWS & APPOINTMENTS H&C On the occasion of the International Day of Education, Dubai Cares, a civil society organization formally associated with the United Nations Department of Global Communications (UN DGC), announces a new collaboration with Marriott International to launch the ‘Education for Children’ initiative this February. This initiative invites guests staying at participating Marriott properties across the UAE to contribute USD 1 per night to support Dubai Cares’ mission of providing access to quality education to underprivileged children globally. DUBAI CARES AND MARRIOTT INTERNATIONAL UNITE TO ADVANCE CHILDREN’S EDUCATION THROUGH ‘EDUCATION FOR CHILDREN’ INITIATIVE” delicrew, the world’s first-ever Delivery Performance Agency, is officially launching to help restaurants navigate the increasingly complex world of food delivery. Established by ex GM of Talabat, delicrew offers a unique solution that helps restaurants maximize their potential on delivery platforms, from optimizing ads to menu engineering, allowing restaurants to focus on what they do best—serving great food. DELICREW DISRUPTS THE DELIVERY SPACE WITH THE WORLD’S FIRST PERFORMANCE AGENCY FOR RESTAURANTS
NEWS & APPOINTMENTS In an exciting new chapter for Inter- Continental Dubai Marina, we are de- lighted to announce the appointment of Nelson Riffard as our new Com- mercial Director. With over 12 years of experience in the hospitality industry, Nelson specialises in developing com- mercial strategies that leverage data to drive profitability, optimise perfor- mance, and fuel sustainable growth for major hospitality brands. He previously served as Cluster Revenue Director at InterContinental Festival City, where he successfully managed complex commercial operations across multiple properties, delivering impactful results. Park Hyatt Dubai, the iconic luxury property nestled along the banks of the Dubai Creek, is proud to announce the promotion of Teegan Deck to Director of Sales and Marketing. Joining the hotel just last year as Resort Director of Marketing and Communications, Deck has made an extraordinary impact in a remarkably short time, demonstrating outstanding leadership, strategic vision, and a deep understanding of the luxury hospitality market in the region. TEEGAN DECK STEPS INTO THE ROLE OF DIRECTOR OF SALES AND MARKETING AT PARK HYATT DUBAI INTERCONTINENTAL DUBAI MARINA – AN IHG HOTEL APPOINTS NELSON RIFFARD AS NEW COMMERCIAL DIRECTOR
20 FEBRUARY 2025 | HOTELANDCATERING.COM Y ahya Al-Sayegh has been a fixture in the hospitality industry for over 30 years, dedicating his career to creating standout guest experiences and pushing for op- erational excellence. Currently leading the team at Riyadh Airport Marriott Hotel, his enthusiasm for the industry is as evident as ever. Starting with a solid educational foundation, Yahya earned a diploma in Hotel Management from the Institute of Public Administration, coupled with a Bachelor’s Degree in English Language from the College of Arts. His career kicked off in 1992 at the Riyadh Marriott Hotel as a Hotel Management Trainee. Since then, he's progressed through vari- ous significant roles, including Sales Manager and Director of Sales & Marketing, before becoming the General Manager at Makarem Riyadh Hotel. Each position offered him new challenges and opportuni- ties to sharpen his leadership skills. One of Yahya’s core beliefs is the importance of a workplace where everyone—guests and staff alike— feels valued. He’s committed to a culture of growth, innovation, and excellence, always encouraging his team to meet financial objectives and boost guest satisfaction. As a committed Saudi national, Yahya is also passionate about developing local talent. He's led several initiatives aimed at training and mentor- ing upcoming hospitality professionals, helping to secure a vibrant future for the industry in Saudi Arabia. In our conversation, we delve into Yahya's extensive career, his role at the Riyadh Airport Marriott Hotel, and his perspectives on regional property development. With a continuous passion for his work, Yahya remains a key player in advancing the hospitality industry in the region. What have been the most significant changes in the hospitality industry during your career? The digital revolution has profoundly influenced every aspect of hospitality. Innovations like mobile key systems, guest communications via mobile apps, and QR codes replacing traditional menus have all played a part. GM FOCUS H&C of Hospitality Three Decades Yahya Al-Sayegh's Journey to the Top at Riyadh Airport Marriott YAHYA AL-SAYEGH, General Manager, Riyadh Airport Marriott Hotel
21 HOTELANDCATERING.COM | FEBRUARY 2025 THREE DECADES OF HOSPITALITY What inspired your career in hospi- tality, and how has your education shaped your leadership approach? My career began after earning a diploma in Hotel Management and a Bachelor’s Degree in English Language. These academic founda- tions not only shaped my leadership style but also set the stage for my progression through various significant roles, ultimately leading to my current position as General Manager. What unique challenges and oppor- tunities come with managing a hotel at an international airport? The primary challenge is managing the high volume of operations, including rooms, dining, catering, and events. Our guests often have tight schedules, demanding swift and efficient service, especially those in transit or airline crews needing rest between flights. Meeting these demands requires a highly responsive and well-coordinated team. Can you share how you've enhanced guest experiences and operations at the Riyadh Airport Marriott? We emphasise continuous training for our team to ensure top-notch service. By closely monitoring guest satisfaction and reviewing feedback, we identify improvement areas and implement changes to enhance both the guest experience and operational efficiency. How do you identify and develop future leaders within your team? We observe our team members to pinpoint their strengths and improvement areas, creating personalised development plans. This approach helps prepare them for future leadership roles by enhancing their skills and confidence. How have you supported the Saudi- zation initiative at your hotel? Saudization is a priority for us. We support it by collaborating with universities to nurture emerging leaders, actively recruiting excep- tional Saudi professionals, and offering exten- sive training and development programs. What new trends or technologies are you exploring to enhance your hotel’s efficiency and guest satisfac- tion? Being part of Marriott International allows us access to cutting-edge hospitality technolo- gies. Our focus is to improve the Digital Guest Experience through Mobile Check-in, Mobile Room Key, and Digital Menus to align with evolving guest expectations. What advice would you give to someone starting in hospitality and aiming for a leadership role? Have a passion for guest service and maintain a keen interest in industry innovations. Keep- ing up-to-date through hospitality education, reading industry publications, and attending relevant seminars and conferences is essential for anyone aiming to lead in this field. How do you balance meeting finan- cial goals while ensuring the happi- ness of guests and staff? Our approach prioritises team satisfaction, understanding that a happy team enhances guest experiences. Satisfied guests are more likely to return and recommend us, boosting loyalty and social media ratings, which in turn helps us meet our financial objectives. What are your professional and the hotel's goals for the next five years? My goal is to position our hotel among the top hotels in Saudi Arabia, continuing to elevate our standards and guest experiences. One of Yahya’s core beliefs is the importance of a workplace where everyone—guests and staff alike—feels valued.
22 FEBRUARY 2025 | HOTELANDCATERING.COM D iscover the ultimate Japanese dining experience at TAKA- RA Restaurant, Al Khobar, which just became 5 years old. Expect favourites like TAKARA miso, Kunafa Shrimp, Chicken Teriyaki, and Crispy Salad to be part of your unforgettable dining experience. Whether hosting a private business dinner or enjoying a relaxed lunch, TAKARA is your go-to destination in the heart of Khobar. The team secured this year the top recognition by World Culinary Awards – Saudi Arabia’s Best Restaurant. On top of this, they received in 2024: 1. 100 Best Restaurants in the World – Luxury Lifestyle Awards 2. Best East Asian Restaurant in Saudi Arabia – Leader's in Hospi- tality KSA Awards 3. Leading Home-grown Restaurant in Saudi Arabia – Leader's in Hospitality KSA Awards 4. Favourite Restaurant Al Khobar & The Eastern Region 5. Best Restaurant in the Eastern Province 6. Best Luxury Japanese Cuisine in Al Khobar – Luxury Lifestyle Awards This achievement has partially enabled THG, which owns TAKARA, to be recognised as the Leading F&B Group of the Year by the Lead- ers in F&B KSA Awards. To learn more or for the latest updates, follow @takara.saudi or book your table now by calling +966 50 383 0505 or emailing info@takarasaudi.com. Experience sophistication, taste excellence—experience TAKARA. 2024 showed why TAKARA Restaurant is considered the best in Saudi Arabia ADVERTORIAL H&C 22 FEBRUARY 2025 | HOTELANDCATERING.COM
24 FEBRUARY 2025 | HOTELANDCATERING.COM THE BUSINESS OF ROSÉ H&C “ROSÉ IS MEANT TO BE FUN”BY SEYMONE MOODLEY, EDITOR-IN-CHIEF, HOTEL & CATERING JON BON JOVI & JESSE BONGIOVI, Co-founders, Hampton Water
25 HOTELANDCATERING.COM | FEBRUARY 2025 “ROSÉ IS MEANT TO BE FUN” I recently conducted a written inter- view with Jon Bon Jovi and Jesse Bongiovi, co-founders of Hampton Water, where they discussed their strategic partnership with Hilton and the evolution of their brand. Jon and Jesse began by outlining how their relationship with Hilton originated at their brand's launch in London. "Meet- ing the Hilton team was pivotal; their approach to making wine more acces- sible resonated with our objectives". This shared perspective fostered a collabora- tion now flourishing in Dubai, chosen for its strategic importance in the global hospitality market. They described the motivations behind Hampton Water, aimed at redefining the rosé experience. "In 2016, the concept was born from a desire to make French rosé approachable, stripping away the pretence often associated with it". The partnership with Gerard Bertrand in 2017 helped them craft a blend that bridged accessibility with aspiration, quickly earning a leading spot in the U.S. market. Discussing the choice of Hilton MENA as a partner, the pair highlighted the align- ment in business philosophies. "Hilton's commitment to demystifying the wine experience aligns with our ethos of sim- plicity and education". This philosophy underpins their partnership's success in the region. Both founders agreed that the partnership with Hilton not only broadens Hamp- ton Water’s reach but also strengthens its identity. "Aligning with a globally recognised brand like Hilton enhances our visibility and impact". This strategic relationship allows them to connect with an international demographic, paving the way for further expansion. They shared insights into the unique expe- riences offered through this collaboration. "Properties like the Waldorf Astoria on the Palm provide a backdrop that embodies the essence of our brand—exceptional yet accessible". Currently extending across the EU, UK, and UAE, their partnership has ambi- tious expansion plans. "We look forward to growing this partnership, reaching new markets, and enhancing our customer en- gagements," they added enthusiastically. Reflecting on the brand's ethos, the father- son duo shared, "Hampton Water is about community, bringing people together to create memorable experiences, it’s about endorsing a lifestyle that values relaxation and quality moments." Through this partnership, Jon Bon Jovi and Jesse Bongiovi are not just expanding a wine label; they are cultivating a brand that stands for connection and community. Their collaboration with Hilton is a testament to strategic alignment and shared values, propelling Hampton Water to new heights in the global market. The concept was born from a desire to make French rosé approachable, stripping away the pretence often associated with it.
26 FEBRUARY 2025 | HOTELANDCATERING.COM S old Out, founded by Ahmed Alajmi, who received the F&B Entrepreneur of the Year award at the Leaders in Hospi- tality KSA Awards, is embarking on an expansion plan. 6 new locations are set to open in 2025. The Khobar branch, which opened just 18 months ago, has been a tre- mendous success, selling over 10,000 burgers each week. Following its success, the Dammam and Dhahran branches were opened in 2024 and have received over 2,000 and 1,600 positive reviews on Google Maps, respectively. If you fancy a juicy burger, 90s vibes, and a cozy atmosphere, then Sold Out is the place for you. This burger joint is known for having some of the best buns in the whole kingdom. The team secured this year the top recognition by Leaders in Hospital- ity KSA Awards – Best Casual Dining Restaurant in Saudi Arabia. On top of this, they received in 2024: 1. Favourite Burger Restaurant in Saudi Arabia 2. Best-Themed Restaurant in Saudi Arabia – Leaders in F&B KSA Awards This achievement has partially ena- bled THG, which owns Sold Out, to be recognized as the Leading F&B Group of the Year by the Leaders in F&B KSA Awards. To learn more or for the latest up- dates, follow their Instagram @soldout.saudi. Pay a visit soon, for first-rate take-out, dine-in, and drive-thru dining services. Sold Out Burger Chain is certainly a brand to keep an eye on in 2025 ADVERTORIAL H&C
28 FEBRUARY 2025 | HOTELANDCATERING.COM TRAVEL AND TOURISM H&C Boosting Ras Al Khaimah’s Tourism and Community Growth R as Al Khaimah's tourism sector has surged in recent years, with visitor numbers soaring from 1.13 million in 2022 to a record-breaking 1.22 mil- lion in 2023. This impressive growth underscores the emirate's rising prominence as a top travel destina- tion. Hampton by Hilton Marjan Island played a key role in this success. Celebrating its third anniversary, the hotel proudly announces that it has welcomed over one million guests since its opening in July 2021. In May 2024, Hampton by Hilton Marjan Island was named Ras Al Khaimah's Leading Hotel by the World Travel Awards, a testament to its im- pact on the emirate’s tourism. By set- ting new standards in guest experience and sustainability, Hampton by Hilton Marjan Island has become a key player in Ras Al Khaimah's thriving tourism landscape, contributing to its recogni- tion as the fastest-growing destination in the region. Promoting Local Bringing together a dedicated, diverse, and talented team representing 27 na- tionalities, we at Hampton by Hilton Marjan Island have created a culture of excellence. By focusing on KPIs like Stay Score and Service Quality, we have consistently exceeded expecta- tions. Not only has this made a signifi- cant contribution to Ras Al Khaimah's overall visitor numbers, but it’s also created countless opportunities for people from all over the world to gain first-hand experience of the emirate. Our goal has always been to attract a diverse range of visitors and to share Ras Al Khaimah's unique charm and stunning natural beauty with the world. We're dedicated to continuing our partnership with the emirate to help it shine as a world-class destina- tion, driving further tourism growth. Driving Sustainability Looking at the bigger picture is a key element in our goal to impact the world of tourism beyond our doors. Lighting the way to making travel in Ras Al Khaimah sustainable, our property is the first in the emirate to install an innovative biodigester system which diverts hundreds of tonnes of food waste from landfills and has reduced carbon emissions by over 1,000 tonnes. In addition to proactive steps toward the elimination of single-use plastics and a robust recycling programme, we were the first to introduce the EV charger on Marjan Island, thus encouraging the adoption of electric vehicles by all. We have partnered with the UAE Food Bank and RAK Autism Centre, showing our commitment to making a positive impact on the local community, and have raised the stakes in sustainable dining through the Hilton EMEA 80-Kilometres Menu, which features fresh, locally produced ingredients that reduce carbon footprint while supporting the local economy. In combination, these efforts have earned us EarthCheck Silver status, cementing our position as a leader in responsible tourism and BY JOHN RIAD, GENERAL MANAGER AT HAMPTON BY HILTON MARJAN ISLAND
29 HOTELANDCATERING.COM | FEBRUARY 2025 BOOSTING RAS AL KHAIMAH’S TOURISM AND COMMUNITY GROWTH highlighting a path for others to follow. Dining Excellence Travel trends come and go, but the world’s appetite for excep- tional dining remains constant. Understanding the importance of stimulating interest with new concepts, we at Hampton by Hilton Marjan Island have introduced two standout dining options that have reshaped the emirate’s food and beverage environment – the unique concept restaurants Karma Kafé by Buddha-Bar and CLAW BBQ. Karma Kafé by Buddha-Bar is currently occupying first place in Tripadvisor’s list of Top Res- taurants in Ras Al Khaimah and placing it among the world's top 10% of restaurants. The restaurant has elevated the culinary land- scape with its opulent Pan-Asian fare, complemented by the venue’s stunning interiors and the iconic Buddha-Bar soundtracks, creating a truly unforgettable experience. CLAW BBQ brings a lively energy to the dining scene with its dy- namic seafood and grill offerings, paired with nostalgic old-school games and live sports action across 40 indoor screens. Guests can also enjoy the spacious terrace with stunning sea views and a massive outdoor screen, making it the per- fect spot to relax while indulging in vibrant flavours. These trailblazing eateries have established Hampton by Hilton Marjan Island as a key dining destination, significantly elevating the hotel dining experience in Ras Al Khaimah and raising the bar for the northern UAE's culinary scene. Embracing Technology The key to Hampton by Hilton Marjan Island’s success over its first three years lies in its dedica- tion to deepening customer en- gagement and fostering loyalty by creating genuine connections and consistently exceeding expecta- tions. This is easier said than done but has been aided by our hotel’s proactive investment in new technologies. By integrating real- time feedback and communication tools, our team is equipped to offer tailored services that enhance each guest’s stay. Among the innovative digital plat- forms being implemented by the hotel is a digital messaging system, a global initiative launched by Hilton in partnership with Kipsu. This allows guests to send direct messages for on-property queries through the Hilton Honors app, SMS, and WhatsApp. Requests for late check-outs, extra pillows, wine glasses, or even replacement tooth- brushes can all be made through this service. Behind the scenes, cutting-edge technology is also applied to sustainability with Win- now, an AI-powered waste man- agement system used to optimise food usage and reduce waste. Future Planning Through our inspiring leadership across the full range of elements that drive excellence in hospitality, we at Hampton by Hilton Marjan Island have not only consistently surpassed our annual targets but have also helped fuel the ongoing boom in the wider Ras Al Khaimah tourist industry. Hampton by Hilton Marjan Island has established itself as a destina- tion in its own right and offers more than just a place to stay. We recognise the growing demand for active holidays and family- oriented experiences, and we are committed to providing a unique blend of adventure, relaxation, and exceptional dining. Further en- hancing our offerings, we continu- ously review results and feedback to introduce more diverse beach facilities and attractions. By em- phasising our distinctive restau- rants, vibrant atmosphere, and dynamic recreational options, we aim to deliver a truly unforgettable experience for every guest. Shared Goal Our achievements at Hampton by Hilton Marjan Island reflect a broader trend in the hospitality industry within Ras Al Khaimah. As we set new standards of excellence and innovation, we are not only enhancing our own offerings but also contribute to the emirate’s growing reputation as a premier travel destination. Each milestone reached by our hotel inspires other properties to elevate their standards, creating a ripple effect that benefits the entire region. As we continue to push the boundaries of what is possible, we look forward to furthering Ras Al Khaimah’s journey toward becoming an even more captivat- ing and renowned destination for travellers around the world, enriching the experience for both visitors and the local community alike. John Riad, General Manager at Hampton by Hilton Marjan Island
30 FEBRUARY 2025 | HOTELANDCATERING.COM D iscover the ultimate Japanese dining experience at Ziba Restaurant, Al Khobar, which just became 1 year old. Ziba Restaurant, a sophisticated and chic eatery located in Al Khobar, Saudi Arabia, offers a taste of modern Persian cuisine. Whether you are seeking a tra- ditional dish like Kashk-O-Badamjan or a signature creation like ZIBA’s Rice with Zereshk (Barberry), Ziba’s culi- nary team uses fresh, seasonal ingredi- ents and advanced techniques to create an unforgettable dining experience. The team secured this year the top rec- ognition by Leaders in Hospitality KSA Awards – Best Themed Restaurant in Saudi Arabia. On top of this, they received in 2024: 1. Best Concept Restaurant in Saudi Arabia - Hotel & Hospitality Expo 2. Best Luxury New Restaurant in Al Khobar - Luxury Lifestyle Awards 3. Highly Commended Business Lunch in Saudi Arabia 4. Highly Commended Outdoor Restaurant in Saudi Arabia This achievement has partially enabled THG, which owns Ziba, to be recognized as the Leading F&B Group of the Year by the Leaders in F&B KSA Awards. To learn more or for the latest up- dates, follow @ziba.saudi or book your table now by calling +966 50 686 0505 or emailing reservation@zibarestaurant.com Reserve your table in advance and join Ziba in celebrating the magic of modern Persian cuisine. Ziba Restaurant showcased why Persian cuisine is at the forefront in 2024 ADVERTORIAL H&C
32 FEBRUARY 2025 | HOTELANDCATERING.COM THE BUSINESS OF WELLNESS H&C Wellness That Works C hristian Kiefer, CEO and Founder of Spa Wellness Project Management exemplifies a visionary leader in the realm of wellness and hospitality. With a robust business model centered on sustainable, quality-driven solu- tions through enduring partnerships, Kiefer has masterfully steered his company to the forefront of the industry. His commitment to innovation is evidenced by his accolade as "Best Innovator" at the World Spa & Wellness Convention 2024 and his leadership in winning eight Global Industry Awards. As we look ahead, Kiefer's strategic vision is set to unfold across several ambitious projects. These include expanding Rayya Wellness and Wellbe- ings across the region, influential consultancy roles in Doha and Saudi Arabia, and the ground- breaking opening of the Jewel of the Creek—a development poised to redefine luxury wellness at the Deira Creekside in Dubai with prestig- ious partners like Marriott Marquis and Hilton. This feature explores Christian Kiefer’s strategic leadership and the innovative strides he is making in the wellness industry, spot- lighting how his endeavours continue to push the boundaries of what is possible in spa and leisure management. Fairmont Ajman, Wellbeings Wellbeings at Marriott Marquis Jewel of The Creek
33 HOTELANDCATERING.COM | FEBRUARY 2025 WELLNESS THAT WORKS CHRISTIAN KIEFER, CEO and Founder of Spa Wellness Project Management
34 FEBRUARY 2025 | HOTELANDCATERING.COM THE BUSINESS OF WELLNESS H&C Journey to Spa Wellness Project Management My journey into the wellness industry began onboard Stein- er Transocean luxury cruise ships, where I discovered a true passion for spa management. Working on these cruise lines exposed me to a world of diverse wellness practices and high standards of service, sparking my interest in bringing exceptional wellness experiences to more people. To build on this foundation, I earned a degree in Spa Management in Miami, which equipped me with the tools and expertise to further my career. In 2010, I moved to the Middle East, where I saw tremen- dous potential for innovation within the wellness sector. My focus was on developing spa concepts that addressed both luxury and accessibility, knowing that wellness should be inclusive and adaptable to diverse needs. In Dubai, I founded Rayya Wellness and Wellbeings Holistic Heal- ing, which allowed me to explore creating wellness spaces that prioritised affordability without sacrificing quality. These experiences were formative and ultimately led me to establish Spa Wellness Project Management, where I could Rayya Wellness Centre Cryotherapy (bottom left) & VIP treatment room spa(Bottom right)
35 HOTELANDCATERING.COM | FEBRUARY 2025 WELLNESS THAT WORKS focus on transforming spas and well- ness facilities into high-performing, wellness-driven revenue centres. My journey has been about crafting well- ness experiences that are both mean- ingful and financially sustainable, driving a broader vision for accessible, high-quality wellness in the region and beyond. Approaching Wellness in Hospitality Our approach to wellness in hospital- ity is both holistic and highly person- alised, with a big no to a one-size-fits- all approach. Rather, it must reflect the unique culture of each property, resonate with the specific needs of its guests, and seamlessly integrate with broader hotel operations, from F&B to the rooms division. By creating op- portunities for wellness touchpoints throughout the property, we unlock new revenue streams and elevate the entire guest journey. Each project begins with a deep understanding of the client’s vision and the preferences of their guests. Our team then blends cutting-edge wellness science with traditional healing practices, creating customised offerings that speak to the mind, body, and soul. This allows us to provide an experience that is more than just a service—it’s a journey of rejuvenation and relaxation, built on a foundation of personalised care. Staying ahead of industry trends and technologi- cal advancements, we bring the best innovations into our designs, keeping our clients at the forefront of wellness. We ensure that wellness becomes an integral and transformative element of the hospitality experience. The Evolution of the Wellness Industry The wellness industry is on an incred- ible trajectory, and I anticipate a growing emphasis on personalised, integrative wellness programs. We’re seeing wellness shift from being an add-on service to becoming a central aspect of hospitality offerings. In the next five years, I believe wellness facilities will integrate more technol- ogy, such as personalised health and fitness tracking, while also focusing on sustainability. Guests are becoming more discerning and are looking for experiences that contribute to both their personal health and the well- being of the planet. The integration of mental and emotional wellness along- side physical wellness will likely take centre stage as well, with more hotels offering mindfulness, meditation, and stress relief programs. “Our approach to wellness in hospitality is both holistic and highly personalised, with a big no to a one-size-fits-all approach.
36 FEBRUARY 2025 | HOTELANDCATERING.COM THE BUSINESS OF WELLNESS H&C Challenges in Implementing Wellness Projects One of the primary challenges is balancing wellness authenticity with business profitability. Well- ness facilities can require significant upfront investment, and it’s essential to ensure that the designs, services, and programs not only attract guests but also generate sustained revenue. To address this, we design wellness programs that are both impactful and operationally efficient, focusing on value-driven experiences. Another challenge is the integration of sustain- able practices without compromising on luxury. Recent Projects and Innovations This year has been pivotal for us, with several exciting openings and new partnerships that reflect our commit- ment to creating impactful wellness experiences. In November 2024, we’re thrilled to launch the Wellbeings Spa & Vitality Clinic at JW Marriott, Dubai Marina, combining luxury wellness treatments with vitality-focused offer- ings tailored for today’s guests. We’re also opening Tumbi Spa on the Palm Jumeirah, along with Rayya Wellness in Avlon Hotel JVC, bringing our signature wellness approach to each unique location. Earlier in 2024, we introduced wellness spaces at the Marriott Marquis and Hilton Jewel of the Creek, focusing on personalised experiences that cater to the distinct preferences of each hotel’s guests. These projects are a testament to our vision of delivering accessible, quality-driven wellness across diverse settings. Incorporating Sustainability in Wellness Projects Sustainability is a core tenet of our ap- proach to wellness. Every decision we make considers its environmental im- pact, from the choice of products and materials to the energy consumption of facilities. For instance, we prioritise partnerships with skincare brands like Elemental Herbology and Ixora, which are known for their commit- ment to eco-friendly, ethically sourced ingredients. I believe that wellness is deeply intertwined with the health of our planet, and as stewards of this industry, we have a responsibility to create spaces that promote harmony with nature. Enhancing Wellness Offerings It is crucial for hotels and resorts to develop wellness offerings that are both authentic and adaptive. My advice would be to deeply understand your guests’ wellness preferences and create an experience that speaks to their specific needs. Don’t just follow trends—focus on creating a wellness space that is inviting, sustainable, and in alignment with your brand identity. Rayya Wellness Centre Spa ayya Wellness Centre Wet facilities
WELLNESS THAT WORKS Additionally, invest in your team by providing regular training, as well-trained therapists and staff are vital to delivering exceptional wellness experiences. Aspirations for Spa Wellness Project Management and the Industry For Spa Wellness Project Management, my vision is to create personalised, affordable, and ethical wellness so- lutions that benefit both hotel operators and their guests. Our business model is built on long-lasting, win-win partnerships that strive for tailored, quality-driven, and consistent outcomes. This commitment to customised solutions forms the core of our lasting success, allowing us to set a standard for transformative wellness experi- ences. I hope to expand our impact by collaborating with more properties that view wellness as integral to their brand identity. For the industry as a whole, I envision a future where wellness is universally accessible and inclusive, where every guest can find programs that resonate with their unique wellness journey. My ultimate aspiration is for wellness to become a powerful, positive force in hospitality, enhancing individual well-being and elevating the guest experience across the board. Wellbeings Holistic Healing, Fairmont SZR host.fieramilano.com 17–21 OCTOBER 2025 fieramilano INTERNATIONAL HOSPITALITY EXHIBITION NEW SHAPES OF HOSPITALITY
38 FEBRUARY 2025 | HOTELANDCATERING.COM ADVERTORIAL H&C France Showcases Excellence at Gulfood 2025 B usiness France, the national agency sup- porting the international development of the French economy, proudly announces its participation at Gulfood 2025 under the Taste France banner. This initiative highlights the authenticity, diversity, and sustainability of French food products. This year, 93 leading French com- panies will exhibit across four dedicated pavilions, each representing a key sector of France’s thriving food industry: > World Food – Hall Sheikh Saeed 2 - S2-B35 > Dairy – Hall 1 > Meat & Poultry – Hall 3 > Beverages – Hall Za’abeel 2 This strong pres- ence offers buyers, importers, and distributors a unique opportunity to source high-quality French products tailored to the evolving and di- verse demands of regional and global markets. Discover the Best of French Agri-food Excellence The French Pavilions will showcase an extensive range of premium products, reinforcing France’s reputation for quality, innovation, and sustainability in the food sector. Dairy Pavilion - A Showcase of Organic Excellence Explore France’s finest dairy products, from organic gourmet cheeses to creamy yogurts and rich butters. Crafted from ethically sourced goat and cow milk, these premium selections are GMO-free and palm oil-free, meeting the growing demand for healthy and sustainable choices. Meat & Poultry Pavilion - Ethical Sourcing, Premi- um Quality The best of French meats, from tender beef cuts and high-quality poultry to fresh seafood and innovative plant-based alternatives. Produced with a commitment to ethical farming and sustain- ability, these selections highlight France’s exper- tise in delivering premium, responsibly sourced proteins. World Food Pavilion - Tradition Meets Innovation From buttery croissants and delicate macarons to organic jams, gourmet condiments, and gluten- free treats, this pavilion celebrates the richness of French gastronomy. Discover a selection that blends heritage with modern food trends, catering to global tastes and dietary preferences. Beverages Pavilion - The Art of French Refresh- ments Discover an exceptional selection of French beverages, where tradition and innovation come together. From organic and biodynamic drinks to halal-certified options, explore a refined range of non-alcoholic sparkling beverages, artisanal juices, and premium French ciders. Leading the Future of Global Food Markets
39 HOTELANDCATERING.COM | FEBRUARY 2025 FRANCE SHOWCASES EXCELLENCE AT GULFOOD 2025 “Gulfood 2025 is a strategic event for France, providing a unique opportunity to highlight the excellence and diversi- ty of our agri-food sector. French companies are recognized for their high standards in quality, sustainability, and in- novation. By choosing French suppliers, buyers gain access to premium products that combine tradition with modern consumer expectations, ensuring a competitive edge in the global market,” said Flavie Paquay, UAE Director, Business France. Live Culinary Experiences & Interactive Activities Visitors to the French Pavilion will embark on a gastronomic jour- ney, experiencing the creativity and expertise of French cuisine through live cooking demonstrations, product tast- ings, and immersive experiences. Day 1: A Grand Opening The event will kick off with a live cooking show, hosted by an esteemed UAE-based presenter and French Chef Christophe Prud'homme, Director of Cu- linary Art at Millennium Plaza Downtown. Attendees will witness first-hand the artistry and techniques that define French cuisine, followed by an exclusive product tasting. Day 2: Culinary Fusion – France Meets the UAE A highlight of the event, Emirati Chef Sumaya Obaid and Chef Melvyn Ngoundo will join forces for a special live cooking session, blending the best of Emirati and French flavors. This excit- ing collaboration will showcase how these two rich culinary traditions can come together in innovative ways. Day 3: A Spectacular Finale The final day of live cooking will feature an interactive cooking session led by a French chef, offering attendees a chance to engage with premium French ingredients. Guests can also participate in product tastings at the Business France booth, where they can win a selection of gourmet French products. France: A Key Agri-Food Supplier to the UAE The UAE imported nearly €552 million worth of French agri-food products in 2024, solidifying France’s position among the region’s top 10 food suppliers. While French beverages remain a key export, dairy products like cream and cheese have seen growing demand, alongside bakery items, con- fectionery, and soft drinks. In 2024 alone, French agricul- tural imports to the UAE grew by 10.6%, reflecting a strong appetite for high-quality, innovative products. The French agri-food sector continues to demonstrate resilience and growth, with a 5.1% increase in exports between 2019 and 2021, a trend that has continued into 2025. France’s success in the global market is driven by a commit- ment to innovation, sustainability, and the ability to meet evolving consumer demands. Source: French Customs The Business France Marketplace is a B2B platform connecting international buyers with verified French suppliers, offering over 20,000 premium food and beverage products. Visitors can explore the latest French innovations, market trends, and trade opportunities in a secure, government-backed environ- ment. During Day 1 of Gulfood, attend- ees can register directly via a robot at the French Pavilion, ensuring seamless access to top-tier French exporters for long-term partnerships. Join us at Gulfood 2025 Business France invites you to experi- ence the best of French cuisine and innovation at Gulfood 2025. Discover the expertise, creativity, and passion that make French agri-food products a benchmark of quality and excellence worldwide.
40 FEBRUARY 2025 | HOTELANDCATERING.COM Defining the Dining Scene 40 POWER PLAYERS This year’s Top 40 F&B All-Stars Revealed The food and beverage industry isn’t for the faint of heart. It’s fast, relentless, and demands more than just talent—it requires vision, grit, and an unshakable drive to push boundaries. Among the thousands who make up this ever-evolving landscape, only a handful rise above the noise, shaping the industry’s future with their innovation, expertise, and sheer determination. This year’s Top 40 F&B All-Stars are more than just leaders—they are disruptors, trendsetters, and power players rewriting the rules of what’s possible. From redefining culinary artistry to spearheading game-changing business strategies, these individuals aren’t just part of the conversation; they’re the ones starting it. Here’s to the trailblazers setting new standards, breaking barriers, and proving that excellence isn’t just an aspiration—it’s the only option. COVER STORY H&C *In alphabetical order
41 HOTELANDCATERING.COM | FEBRUARY 2025 40 POWER PLAYERS DEFINING THE DINING SCENE 41 HOTELANDCATERING.COM | FEBRUARY 2025
42 FEBRUARY 2025 | HOTELANDCATERING.COM COVER STORY H&C In 2019, Mr Alajmi opened Takara, the first luxury Japanese restaurant in Saudi Arabia’s Eastern Region. With his wife managing service, his sister handling the front desk, and himself leading the kitchen, Takara quickly became a regional favourite. Today, it enjoys a 75% monthly occupancy rate, attracting diners from across the country. Signature dishes include Kunafa Shrimp and Wagyu on Hot Stone. Built on family, honesty, and respect, Takara Hospitality Group (THG) values its employees and offers support such as university tuition and an open-door policy. In 2023, Mr Alajmi expanded THG, launching Sold Out, a 90s-inspired gourmet burger spot. Despite pricing a single burger at SAR 28 without combos, it became a foodie favourite, turning a profit in just nine months—two years ahead of plan. That same year, he introduced Ziba, Saudi Arabia’s first Persian restaurant. Despite the risks, it exceeded expectations with an occupancy rate 350% above projections, leading to an expansion. The venue became profitable within five months. Akira Back is a globally acclaimed chef known for redefining modern Japanese cuisine. Born in Seoul and raised in Aspen, he transitioned from professional snowboarding to the culinary world, honing his skills at The Art Institute of Colorado. His career took off with the launch of Yellowtail at the Bellagio in Las Vegas, paving the way for a global empire. Today, Back operates 25+ restaurants worldwide, including his namesake Akira Back, Michelin-starred DOSA, and innovative concepts like ABSteak and ABar. His upcoming ventures span London, San Francisco, Bali, and Florence. A frequent James Beard House guest, he has cooked for world leaders and appeared on Iron Chef America and The Today Show. Antonio Gonzalez, Chairman and CEO of Sunset Hospitality Group (SHG), has been a key player in the global hospitality industry for over 20 years. Since founding SHG in 2011, he has built a diverse portfolio of hotels, beach clubs, restaurants, and nightlife venues, driven by innovation and excellence. Under his leadership, SHG continues to expand internationally, delivering unique hospitality experiences. His deep industry knowledge and strategic vision have cemented the group’s reputation as a leader in the global market. AHMED ALAJMI Chairman and Founder, Takara Hospitality Group (THG) ANTONIO GONZALEZ Chairman and Chief Executive Officer, Sunset Hospitality Group AKIRA BACK Chef and Restaurateur
43 HOTELANDCATERING.COM | FEBRUARY 2025 40 POWER PLAYERS DEFINING THE DINING SCENE Anton Pinskiy, founder and Group CEO of Pinskiy&Co Hospitality, is a visionary leader in gastronomy with two decades of experience. Under his leadership, the group has expanded globally, operating 70 venues, including AVA, Patriki, Folk, Loona, and the Michelin-recommended Avocado Queen. His strategic approach has driven Pinskiy&Co’s presence across Spain, Turkey, Qatar, Oman, and the UAE, earning Michelin recommendations and multiple "Where to Eat" awards in Russia. Pinskiy has been named Restaurateur of the Year by GQ and received several Palm Branch Awards. In 2022, he partnered with rapper Timati to transform former Starbucks locations in Russia into the thriving Stars Coffee chain, showcasing his ability to seize market opportunities. His company also provides premium catering for major sports arenas and corporations, including Spartak Otkritie Arena, Sberbank, and Gazprombank. Recently, Pinskiy expanded into Dubai with two standout venues. Loona, a modern Italian restaurant in Downtown Dubai, offers innovative dishes crafted from premium ingredients. Within the same space, Narnia blends fine dining with a tranquil Pan-Asian lounge experience, creating a sophisticated retreat from the city’s bustle. With each new venture, Anton Pinskiy continues to redefine global dining, setting new standards in innovation and excellence. Benoit Lamonerie is the founder and CEO of 111 Management, overseeing hospitality brands such as Beefbar, Kaspia, L’Atelier Robuchon Dubai, Le Petit Beefbar, Terra Solis by Tomorrowland, African Queen, FTV Club, and Le Majlis. With over two decades of leadership spanning in real estate, hospitality, F&B, entertainment, motorsports, and government-backed corporations, he has built a reputation for delivering results and driving industry growth. A former professional race car driver, Benoit transitioned into motorsports management, holding key positions at the French Federation of Motor Racing (FFSA) and FIA London. His UAE journey began in 2003 when he organised the first international motor racing event at the Dubai Autodrome, later leading its development under Union Properties. His expertise in corporate restructuring saw him serve as CEO of multiple publicly listed companies, including Gulf General Investment Company (GGICO) and Marka PJSC, where he successfully revitalised F&B and hospitality divisions. In 2020, he became an F&B advisor to the personal office of His Highness Sheikh Butti, before founding 111 Management in 2021. Today, 111 Management oversees a growing portfolio, including GATSBY (Barcelona) and Crazy Horse (Paris), while Benoit also advises international groups like ACCOR (UAE) and Yakoon (KSA) on F&B projects. A firm believer that people, location, project, and concept must align for success, he continues to shape the hospitality landscape with his strategic vision. ANTON PINSKIY | Owner, Pinskiy&Co BENOIT LAMONERIE Founder & CEO, 111 Management From a small town in Spain to the world’s top kitchens, Carmen Rueda Hernandez has crafted a career shaped by curiosity and innovation. Trained at El Bulli and The Fat Duck, she brought her expertise to Dubai in 2019, leading the pastry programs at 3 Fils and Brix, the city's first dessert-only dining experience. At Brix, her Silk Road menu transforms global flavours into six immersive bites, while The Seasons offers a personal, seasonal journey through her culinary memories. Expanding her vision, she launched Brix Café (2023), a casual all-day eatery blending comfort with creativity. CARMEN RUEDA HERNANDEZ Pastry Chef
44 FEBRUARY 2025 | HOTELANDCATERING.COM COVER STORY H&C
45 HOTELANDCATERING.COM | FEBRUARY 2025 Charbel Mhanna, Chief Executive Officer of Blackspoon, is renowned as a visionary in the food world, playing a pivotal role in shaping the region’s evolving F&B landscape. As the CEO of Blackspoon, he leads one of the region’s most prominent restaurant groups, overseeing a portfolio that includes Allo Beirut, Bombay Bungalow, Michelin Guide-listed Ibn AlBahr, and MASTI. Under his leadership, the group continues to expand across the GCC, driving business development, chain expansion, and operational excellence. A results-driven leader, Mhanna, with the support of his team, successfully steered Bombay Bungalow into Dubai’s first-ever Michelin Guide. The group’s popular Lebanese street food concept, Allo Beirut, has earned multiple accolades, including ‘Best Budget’ and ‘Best Lebanese Restaurant’ year after year. Additionally, Ibn AlBahr has retained its Michelin Bib Gourmand status for three consecutive years, further cementing its reputation as a premier seafood destination. At the core of Blackspoon’s rapid growth is Charbel’s focus on innovation and digital transformation. He oversees the group’s technological evolution, leveraging big data and analytics to optimise budget control, enhance operational efficiency, and streamline processes. Complementing his analytical approach, Charbel is also a culinary innovator. His complex menu development process has introduced a diverse and flavourful range of dishes, appealing to the UAE’s multicultural audience. A hands-on leader, he often steps into the kitchen, refining menu offerings to ensure they meet high standards of taste and quality. Charbel Mhanna's visionary leadership has propelled Blackspoon Group to new heights, with significant achievements in 2023 and 2024. In 2023, Charbel led the expansion of Ibn AlBahr to a second location in Dubai Creek, reinforcing its status as a premier seafood destination. The Allo Beirut brand extended its presence with new outlets in Dubai, Ras Al Khaimah, Abu Dhabi, and Saudi Arabia. Under Charbel’s leadership, the Ibn AlBahr menu was elevated, enhancing the ultimate seafood experience for diners. In 2024, Ibn AlBahr expanded into Batroun Lebanon, broadening its regional influence. A landmark moment came with Jadwa Investment Co.'s acquisition of Blackspoon Group, significantly strengthening the group's F&B portfolio. This strategic acquisition aligns with Jadwa’s focus on the GCC consumer sector and includes ambitious plans to launch new Allo Beirut branches in Riyadh and expand further across the region. Charbel Mhanna’s dynamic leadership, strategic foresight, and ability to scale operations within a competitive industry solidify his status as an F&B All-Star. His unwavering commitment to culinary excellence, innovation, and expansion has positioned Blackspoon Group as a market leader, making him a standout figure in the Middle East’s restaurant industry. CHARBEL MHANNA CEO, Blackspoon Management & Consultancy 40 POWER PLAYERS DEFINING THE DINING SCENE CHARBEL MHANNA'S VISIONARY LEADERSHIP HAS PROPELLED BLACKSPOON GROUP TO NEW HEIGHTS, WITH SIGNIFICANT ACHIEVEMENTS IN 2023 AND 2024.
46 FEBRUARY 2025 | HOTELANDCATERING.COM COVER STORY H&C Dani García is one of Andalusia’s most celebrated chefs, known for blending traditional Spanish flavours with global techniques. His Smoked Room in Madrid made history, earning two Michelin stars on debut, a feat unseen since 1936. Expanding his vision, García launched Smoked Room Dubai in January 2024, nestled within Leña at St. Regis Gardens, The Palm Jumeirah. The intimate, 14-seat space offers a theatrical dining experience, where guests watch chefs cook over an open fire, mirroring the Madrid original’s signature fire-focused concept. Elie has been a driving force behind ADDMIND’s success for over 15 years, playing a key role in its expansion and industry leadership. His strategic vision and strong network have significantly contributed to the company’s growth and revenue. As Managing Partner, he continues to push ADDMIND to new heights, shaping its future with innovation and a commitment to excellence. His leadership has cemented his reputation as a respected figure in the hospitality industry. DANI GARCÍA Chef and Restaurateur ELIE SABA Managing Partner, ADDMIND Group Emma Banks oversees Hilton’s vast portfolio of restaurants and bars, spanning major culinary hubs like Dubai and London. Since joining in 2019, she has championed sustainability and diversity, cutting 9,000 tonnes of CO2 emissions through local sourcing and advocating for gender balance and inclusion in the industry. She actively drives initiatives that support indigenous businesses and create more opportunities for people with disabilities in hospitality. EMMA BANKS Vice President, F&B Strategy and Development EMEA, Hilton
47 HOTELANDCATERING.COM | FEBRUARY 2025 40 POWER PLAYERS DEFINING THE DINING SCENE Evgeny Kuzin, Chairman and Founder of Fundamental Hospitality, has redefined luxury dining in Dubai and beyond. Since arriving in the city in 2005, he has introduced global brands like Cipriani and Scalini while creating "Made in Dubai" concepts such as GAIA, Shanghai Me, Alaya, and La Maison Ani, now expanding across Europe, the US, and the GCC. Under his leadership, GAIA has become a global success, with locations in Dubai, Doha, London, Monaco, and Marbella, and further openings planned. In 2024, he launched Maison La Plage and will soon debut Sirene by GAIA, Dubai’s largest beach club. With an ambitious goal to own and operate 100 venues in five years, Kuzin continues to push Dubai’s hospitality scene onto the world stage, cementing the city’s status as a global culinary hub. EVGENY KUZIN Chairman and Founder, Fundamental Hospitality Faisal Shaker is the Founder, Board Member, and CEO of Modern Food Company and Modern Elite Company, overseeing a portfolio of top fine and casual dining brands in Saudi Arabia, including Myazu, Nozomi, Coya, Beefbar, and Billionaire. Under his leadership, the group continues to expand its footprint across new franchises and regions. Before entering the F&B industry, Faisal was CEO of Audi Capital, growing assets under management from $80 million to $1.8 billion in just two years. He also held key roles at Barclays Investment & Wealth Management and SABB. He holds a Master’s in Economics from Old Dominion University and a Bachelor’s in Business Administration from King Saud University. FAISAL SHAKER Founder, Board Member & CEO, Modern Food Company (MFC) & Modern Elite Company Giovanni Bolandrini has redefined Egypt’s luxury dining and nightlife, curating exclusive experiences under the PIER88 Group. Since launching PIER88 El Gouna in 2008, the brand has expanded to Cairo’s Nile River (2016), Pyramid Hills (2018), and Almaza Bay (2018), blending fine dining with stunning locations. Beyond nightlife, Bolandrini introduced Italiano’s, an authentic Italian pizzeria, reflecting his roots. With a relentless drive for innovation, PIER88 continues to grow, setting new standards in Egypt’s hospitality scene with more exciting projects ahead. GIOVANNI BOLANDRINI Founder, Pier88 Group
48 FEBRUARY 2025 | HOTELANDCATERING.COM COVER STORY H&C Izu Ani discovered his passion for cooking in London before honing his skills in Michelin-starred restaurants across France and Spain. His love for Mediterranean flavours led him to Dubai in 2010, where he shaped the culinary scene with concepts like Alaya, Gaia, Carine, La Maison Ani, and Shanghai Me. Beyond Dubai, he is leading the international expansion of his brands into London, Miami, and Marbella while continuing to innovate with new dining experiences. As a brand ambassador for Audi and Evian, he embodies simplicity, quality, and excellence in hospitality and lifestyle. Jason Atherton is a renowned British chef and restaurateur, best known for his Michelin-starred Pollen Street Social in London. His career began with a stage at elBulli in 1998, followed by roles under Pierre Koffmann, Nico Ladenis, and Marco Pierre White. After leading Gordon Ramsay’s Verre in Dubai, he launched Maze, which became the group's most successful brand. In 2010, he founded The Social Company, opening Table No. 1 in Shanghai, followed by Pollen Street Social in 2011, which earned a Michelin star within six months. His portfolio quickly expanded to include acclaimed restaurants such as Berners Tavern, City Social, Social Eating House, and global ventures in Dubai, New York, Hong Kong, Mykonos, and Saudi Arabia. Beyond restaurants, Jason has authored several cookbooks, judged on Great British Menu, and serves as a brand ambassador for Audemars Piguet, Moët & Chandon, and Harrods Food Halls. A dedicated philanthropist, he actively supports JDRF, Hospitality Action, and spinal injury research charities, raising millions for vital causes. JASON ATHERTON Chef and Restaurateur IZU ANI Chef and Concept Creator Raised in Old Delhi, Chef Himanshu Saini learned to cook from his mother before training at Banarsidas Chandiwala Institute. He now leads Trèsind, Carnival, and Trèsind Studio, redefining Indian cuisine with creativity and technique. His approach simplifies Indian flavours while honouring tradition. At Trèsind Studio, he offers an immersive tasting menu and collaborates with international chefs to push Indian gastronomy forward. HIMANSHU SAINI Trèsind Studio
Business Lunch Monday to Friday | 12PM - 3:30PM 120AED | 3-Course Set Menu Info & Reservations: +971 4 564 0505 DIFC, Gate Village Building 11, Dubai
50 FEBRUARY 2025 | HOTELANDCATERING.COM Maurice Fitzgerald, Executive Assistant Manager of Food & Beverage at Anantara The Palm Dubai Resort, has built a career spanning three decades in global fine dining and luxury hospitality. With a background in culinary leadership, strategic planning, and operational excellence, he has played a pivotal role in shaping the F&B offerings of this ultra-luxury resort, overseeing six restaurants and bars while driving efficiency and guest experience. Originally from County Kerry, Ireland, Maurice’s career has taken him across Europe, the US, Japan, and the Middle East, establishing himself as a respected industry leader. His professional journey began in 1997 as a Sous Chef aboard the luxury Japanese cruise liner H.S. Asuka, followed by a role at One Pico in Dublin, where he was promoted to Chef de Cuisine within two years. In 2004, he relocated to the UAE to join Jumeirah Beach Hotel, marking the start of a 10-year tenure with Jumeirah Group, where he advanced to Executive Chef at Madinat Jumeirah. In 2014, Maurice joined Anantara The Palm Dubai Resort, a flagship Minor Hotels property. After seven years as Executive Chef, he became Director of Food & Beverage in 2021, followed by his current role in 2024. Managing a team of 110 chefs and 50 stewards, he has delivered top-line revenue growth while maintaining costs below budget. His strategic menu planning has optimised operations, meeting the resort’s evolving guest profile while enhancing efficiency. Maurice has played a key role in securing major industry accolades. Under his leadership, The Beach House won Best Beach Restaurant of the Year (2018). He was personally recognised as Minor Hotel Group’s Chef of the Year (2019). Beyond daily operations, Maurice has spearheaded notable initiatives, including launching the Anantara Gourmet Food Festival and bringing Michelin-starred chefs to the resort. His leadership secured a Guinness World Record for the largest Thai mango sticky rice dish (2,885 kg). In 2018, he produced Anantara’s first F&B book, Culinary Journey, which earned a Minor Hotel Group award for Outstanding Achievement. Additionally, he has hosted live cooking shows on Dubai TV, further promoting culinary excellence. Maurice has also contributed significantly to business growth. His restructured food offerings increased Friday brunch sales by 60%, and he has consistently delivered a 10% year-on-year revenue increase for four consecutive years. His ability to drive team development and operational success extends beyond the kitchen—he launched Anantara’s internal culinary school, mentoring young chefs and fostering the next generation of F&B leaders. MAURICE FITZGERALD Executive Assistant Manager of Food & Beverage, Anantara The Palm Dubai Resort COVER STORY H&C MAURICE HAS SPEARHEADED NOTABLE INITIATIVES, INCLUDING LAUNCHING THE ANANTARA GOURMET FOOD FESTIVAL AND BRINGING MICHELIN- STARRED CHEFS TO THE RESORT.
51 HOTELANDCATERING.COM | FEBRUARY 2025 40 POWER PLAYERS DEFINING THE DINING SCENE
52 FEBRUARY 2025 | HOTELANDCATERING.COM At Orfali Bros Bistro, Mohammad Orfali leads the savoury kitchen, crafting a bold, borderless take on Arabic cuisine, while his brothers, Wassim and Omar, bring a refined French touch to the pastry section. Together, they blend Syrian traditions with global influences, creating a menu that defies categorisation. Located in Dubai’s Wasl 51, this family- run eatery has captured international attention with its storytelling, nostalgia, and innovation—a testament to the Orfali brothers' passion for pushing boundaries. Mohammed Jawa has been a driving force in Saudi Arabia’s evolving dining scene, pioneering the introduction of international luxury and lifestyle restaurants to the kingdom. With 20 years of experience, he is shaping Saudi’s global F&B reputation, aligning with the country’s Vision 2030 to position it as a leading culinary destination. As the first partner of Azumi Group (Zuma, Roka, Oblix, Inko Nito), Paris Society, Mr. Chow, Amazonico, and other renowned brands, he brings unparalleled expertise to Saudi hospitality, paving the way for a new era of world-class dining experiences. MOHAMAD ORFALI CEO & Head of Culinary, Orfali Bros MOHAMMED JAWA Founder & Chairman, MJS Holding COVER STORY H&C Dr. Naim Maadad, founder and CEO of Gates Hospitality, has nearly 30 years of experience in the hospitality industry across Australia, Asia, and the Middle East. Since launching Gates Hospitality in 2010, he has built a portfolio of award-winning concepts, including folly, Bistro Des Arts, and Reform Social & Grill. Previously, he held senior roles at Six Senses and Minor Hotels, gaining extensive operational and commercial expertise. He actively shapes the industry while mentoring future hospitality leaders. NAIM MAADAD Chief Executive & Founder, Gates Hospitality
40 POWER PLAYERS DEFINING THE DINING SCENE Neha Anand, founder of Three Layer Hospitality and partner at Kings Group Ventures, is a key player in the hospitality industry. She has launched and managed over 20 restaurants and 11 brands, including Jun’s, Little Jun’s, Pind Bathinda, and Circle of Crust, with plans to expand into MENA and Europe. Her modern fine-dining concept Jun’s, created with Chef Kelvin Cheung, reflects her commitment to innovation and quality. With a focus on sustainability, community, and growth, Neha continues to shape the global dining scene while mentoring the next generation of entrepreneurs. NEHA ANAND Founder and Managing Director, Three Layer Hospitality Neha Mishra has transformed Dubai’s dining scene with Kinoya, a multi- award-winning Japanese restaurant born from her popular supper clubs. Passionate about ramen, she turned her concept into a thriving destination in The Greens, earning global recognition. Expanding beyond Dubai, Kinoya London now holds a coveted spot in Harrods' food hall, further solidifying its reputation. Despite its success, Mishra remains hands-on, ensuring Kinoya continues to deliver an authentic and memorable dining experience. NEHA MISHRA Founder, Kinoya Natasha Sideris is the force behind Tashas Group, shaping upscale dining in South Africa and the UAE. With a focus on quality, ambience, and service, she has built a brand that blends casual cafés with high- end restaurants and award-winning bars. Committed to innovation and employee growth, she introduced "Grow with Tashas," a tech-driven development program. The group is now expanding into KSA and the UK, alongside new UAE concepts like Flamingo Room, African Lounge, Perlage, and Nala. With her vision and dedication, Sideris continues to elevate the global dining scene. NATASHA SIDERIS Founder & CEO, Tashas Group
54 FEBRUARY 2025 | HOTELANDCATERING.COM COVER STORY H&C Omar, Founder and Chief Sustainability Officer of MICHELIN Green Star restaurant BOCA, leads its award-winning modern European concept in Dubai’s DIFC. Passionate about local food, sustainability, and innovation, he ensures BOCA sources locally, integrates UAE desert plants into its menu and prioritises waste reduction. Under his leadership, BOCA now runs on 100% renewable energy and has a roadmap for carbon neutrality, setting a new standard for sustainable dining. OMAR SHIHAB Owner and Chief Sustainability Officer, BOCA Omar is a key figure in Dubai’s restaurant scene, known for his expertise in creating and managing award-winning dining concepts. Through Orange Hospitality, he oversees five restaurants, a corporate office, and partnerships with 150+ Middle Eastern suppliers. In 2024, he launched Orange Holding, integrating operations, consulting, marketing, and training to elevate hospitality standards. His upcoming initiatives include expanding the workforce, increasing diner capacity by 40%, driving 25% revenue growth, launching Michelin-starred venues, and revitalising restaurant spaces. Omar’s vision continues to shape the region’s culinary landscape with innovation and excellence. OMAR SAIDEH Founder and President, Orange Holding
55 HOTELANDCATERING.COM | FEBRUARY 2025 40 POWER PLAYERS DEFINING THE DINING SCENE Praba Manickam, Global Executive Chef and COO of FoodFund International (FFI) has spent over a decade shaping the success of the group's 27 restaurants across six countries. Starting as a Sous Chef at The Meat Co. in 2007, he quickly rose through the ranks, launching Tribes, Dubai’s Best African Restaurant in 2011, and later overseeing brands like SĀN Beach, Taverna Greek Kitchen, and Ristorante Loren. Under his leadership, FFI has served 21 million guests and generated AED 1.7 billion in revenue. A hands-on leader, Praba drives innovation, mentors 800 chefs, and is spearheading new restaurant openings in Dubai, Bahrain, and Saudi Arabia. Recognised with multiple industry awards, he continues to redefine dining through creativity, quality, and operational excellence. PRABA MANICKAM Global Executive Chef and COO, FoodFund International With over 20 years in F&B, Panchali Mahendra has shaped nearly 70 restaurants, blending local innovation with global expansion. As CEO of Atelier House Hospitality, she develops homegrown brands and brings international concepts to new markets. A graduate of IHM-Aurangabad and the University of Huddersfield, she started her career with Oberoi Hotels before becoming a key player in the industry. Beyond business, she champions women’s empowerment, mentoring future leaders and earning recognition, including the UAE Golden Visa. Her impact on hospitality and leadership continues to grow, redefining the industry with creativity and purpose. PANCHALI MAHENDRA CEO, Atelier House Hospitality
56 FEBRUARY 2025 | HOTELANDCATERING.COM COVER STORY H&C Puneet Bajaj, Director of Food & Beverage at Taj Exotica Resort & Spa, The Palm, Dubai seamlessly blends authenticity, innovation, and immersive dining experiences. With over 20 years of expertise in luxury hospitality, he has been a driving force behind the resort’s culinary excellence since its pre-opening phase. From conceptualising signature restaurants to curating exceptional guest experiences, his strategic leadership has positioned Taj Exotica as one of Dubai’s most sought-after dining destinations. His hands-on approach ensures that every outlet embodies Taj’s rich heritage while embracing contemporary trends, creating a dynamic and diverse F&B offering. From the inception of Taj Exotica, Puneet, along with his team, has meticulously crafted the resort’s F&B program, introducing distinctive dining concepts that set the resort apart. His innovative initiatives include a poolside food truck, which has significantly enhanced guest engagement and revenue, along with seasonal pop-up events and themed dining experiences that attract both in-house and external patrons. Collaborations with renowned international chefs have further elevated the resort’s culinary reputation, ensuring menus remain dynamic, sophisticated, and relevant. His dedication to sustainability is reflected in farm-to-table initiatives and locally sourced ingredients, reinforcing Taj’s commitment to responsible luxury. Puneet’s expertise extends beyond restaurant operations to orchestrating large-scale, high-profile events with unparalleled precision. He has successfully led major buy-out events hosting over 1,000 guests, overseeing complex logistics and world-class entertainment. The festive season at Taj Exotica has flourished under Puneet’s direction, with New Year’s Eve gala dinners welcoming 1,200 guests annually and generating $2 million in incremental revenue each year. His ability to deliver extravagant, high-energy events with exceptional gastronomy and entertainment has firmly established the resort as a preferred destination for celebratory occasions. Beyond guest experiences, Puneet has championed cost optimisations, achieving significant savings while maintaining superior quality and service. His leadership has fostered a culture of growth and professional development, ensuring high team retention and motivation. His involvement in the Dubai Food Festival and collaborations with the Department of Tourism and Commerce Marketing (DTCM) have facilitated partnerships with Michelin-starred chefs like Greg Malouf and Chef Sriram, further solidifying Taj Exotica’s reputation as a global culinary powerhouse. PUNEET BAJAJ Director of Food and Beverage, Taj Exotica Resort & Spa, The Palm, Dubai, The Indian Hotels Company Limited (IHCL) PUNEET’S EXPERTISE EXTENDS BEYOND RESTAURANT OPERATIONS TO ORCHESTRATING LARGE-SCALE, HIGH-PROFILE EVENTS WITH UNPARALLELED PRECISION.
57 HOTELANDCATERING.COM | FEBRUARY 2025 40 POWER PLAYERS DEFINING THE DINING SCENE Rabih Fakhreddine, founder and CEO of 7 Management, has reshaped the Middle East’s nightlife, dining, and entertainment scene. After earning a business marketing degree from the American University of Beirut, he built a corporate career at Transmed and British American Tobacco before shifting to F&B. In 2015, he launched 7 Management with Seven Sisters in Beirut. The company has since expanded with concepts like Antika, Sayf, The Theater, February 30, B018.DXB, Café Beirut, Black Flamingo, and Lucia’s across Beirut, Dubai, Doha, Riyadh, and Erbil, with plans for North America and Europe. A driven entrepreneur, Fakhreddine continues to introduce new hospitality experiences and setting trends in the industry. Reif Othman, a Singaporean chef and restaurateur based in Dubai, is known for his innovative take on Japanese cuisine. In 2019, he launched REIF Japanese Kushiyaki in Jumeirah’s Dar Wasl Mall, followed by locations in Dubai Hills, and Cairo. His latest ventures include Hoe Lee Kow, an unconventional Korean concept, and TERO, The Experience by Reif Othman, a private dining experience. With a background in finance and over 15 years in the UAE’s F&B scene, Reif blends Japanese techniques with Italian and French influences, consistently setting culinary trends. Beyond restaurants, he runs Soleside by Reif, a streetwear store, and takes on international pop-ups and consultancy projects. His passion for food started in Singapore, leading him from Zuma Dubai to Play Restaurant & Lounge and beyond. As a self-funded entrepreneur, Reif continues to push boundaries, shaping Dubai’s dining scene with creativity and expertise. RABIH FAKHREDDINE Founder & CEO, 7 Management REIF OTHMAN Chef and Restaurateur Rayan Nicolas, a Beirut-born entrepreneur, turned his passion for hospitality into a thriving career. From launching PUBLICITY, a renowned restaurant cluster, to founding Amelia Beirut in 2018, he quickly gained recognition for his innovative concepts. Despite challenges, including the 2020 Beirut explosion, Rayan expanded Amelia to Dubai in 2022, setting new standards in immersive dining. In 2023, he introduced Amelia by the Cliff in Lebanon’s Faraya mountains. As CEO, he continues to drive Amelia’s growth, shaping the future of hospitality with bold innovation and excellence. RAYAN NICOLAS CEO & Founder, Amelia Dubai
58 FEBRUARY 2025 | HOTELANDCATERING.COM COVER STORY H&C Rizwan Kassim has redefined the Middle East’s dining scene with RIKAS Hospitality Group, bringing world-class concepts like Twiggy, Ninive, Mimi Kakushi, and Lana Lusa to the region. His journey began with the launch of La Cantine du Faubourg in Dubai, setting the stage for a rapidly expanding portfolio now recognised by the Michelin Guide. With plans to expand into Saudi Arabia, Bahrain, Europe, Morocco, and the UK, Kassim continues to push culinary boundaries. His hands-on approach ensures that each restaurant upholds his vision for quality and innovation, cementing his status as a leader in global hospitality. RIZWAN KASSIM Founder and Managing Partner, RIKAS Group Chef Salam Daqqaq is the visionary behind Sufret Maryam and Bait Maryam, two acclaimed dining concepts redefining Levantine cuisine. Inspired by her late mother, Maryam, she channels her passion for cooking and hospitality into authentic, heartfelt dining experiences. Her journey began with Bait Maryam, a globally recognised restaurant honoured by the Michelin Guide for four consecutive years. Her achievements earned her a spot on Forbes 50 Over 50: Europe, Middle East & Africa 2023, as well as the title of Best Female Chef in MENA by 50 World’s Best. In August 2024, Chef Salam launched Sufret Maryam, an elevated dining experience that blends heritage with innovation, honouring Levantine traditions while embracing modern culinary artistry. Beyond her culinary expertise, Chef Salam’s warmth and hospitality set her apart. She creates not just meals, but meaningful connections, making every guest feel like family. Her journey is a testament to leading with love, making her an inspiring figure in the industry. SALAM DAQQAQ Celebrity-chef owner, Sufret Maryam and Bait Maryam
59 HOTELANDCATERING.COM | FEBRUARY 2025 40 POWER PLAYERS DEFINING THE DINING SCENE Simon Wright, Founder and Chairman of TGP International, has built a career defined by innovation, leadership, and a transformative impact on the global F&B and hospitality industry. With over 35 years of experience spanning Riyadh, Dubai, London, Paris, and Sydney, Simon began his hospitality career in London, quickly rising through the ranks at InterContinental Hotels. Recognised for his potential, he was selected for their ‘Fast Track’ Management Development Programme and, in 1995, was awarded the prestigious Acorn Award, which identifies future industry leaders. That same year, he earned an MBA from Henley Management College, further strengthening his academic and professional foundation. Simon’s early career was defined by roles with major global players, including Conran Restaurants and Ian Schrager Hotels. At Conran, he managed Mezzo, then London’s largest and busiest restaurant, before overseeing the launch of the iconic Great Eastern Hotel, a multi-outlet hospitality landmark. His tenure at Ian Schrager Hotels saw him elevate their F&B operations, collaborating with industry luminaries like Jeffrey Chodorow and Alain Ducasse. Simon’s extensive experience includes delivering groundbreaking projects across the Middle East, Europe, and beyond, working with top-tier clients such as Hilton International, Marriott International, and St. Regis Hotels. His ability to transform visionary concepts into successful realities has made him a sought-after expert in the global hospitality landscape. In 2002, Simon founded TGP International, a global 360° hospitality agency offering F&B master planning, market studies, advisory services, concept development, restaurant interior design, project management, operational and asset management, events catering, and franchising & licensing opportunities. Through TGP International, he has played a pivotal role in shaping innovative hospitality ventures worldwide. Among his career-defining achievements are Expo 2020 Dubai and COP28, where he spearheaded F&B strategies for large-scale international events. At Expo 2020 Dubai, he oversaw 200+ F&B outlets, ensuring seamless integration of operational excellence and sustainability. For COP28, his leadership delivered over one million meals across 136 locations, with two- thirds of the menu being vegan and vegetarian, underscoring his commitment to sustainable dining solutions. Under his leadership, TGP International was recently named Hospitality Firm of the Year by Hotel & Catering News ME, further solidifying its reputation as a market leader in global hospitality. SIMON WRIGHT Founder and Chairman, TGP International SIMON BEGAN HIS HOSPITALITY CAREER IN LONDON, QUICKLY RISING THROUGH THE RANKS AT INTERCONTINENTAL HOTELS.
60 FEBRUARY 2025 | HOTELANDCATERING.COM COVER STORY H&C Moonrise is one of Dubai’s most sought-after dining experiences, offering an intimate 12-seat tasting menu crafted by self-taught chef Solemann Haddad. At just 28, Haddad blends his French-Syrian heritage with Dubai’s multicultural influences, creating dishes that celebrate the city’s evolving culinary identity. His menu features locally sourced ingredients with global inspirations— think aged shima aji sashimi with za’atar or lobster claw ravioli à la Alfredo. The experience culminates in dimmed lights and moonlit ambience, evoking a desert campfire under the stars—a fitting finale to a meal rooted in nostalgia and innovation. SOLEMANN HADDAD Head Chef & Owner, Moonrise Chefs Hisao Ueda and Taka have dedicated their careers to perfecting Japanese cuisine, bringing their expertise from Japan to the UAE and beyond. Born in Hokkaido, Japan, Chef Hisao Ueda’s passion for fine ingredients began early, particularly after discovering Wagyu beef. He honed his skills at Boubaitei for seven years before training at Toufuya Ukai, mastering the art of Kaiseki dining. In 2010, he moved to the UAE, quickly rising through the ranks of top Japanese restaurants and later showcasing his expertise in Qatar and Africa. Chef Taka, equally devoted to tradition, began his culinary career at 17, working with local specialities before refining his craft in prestigious Japanese establishments. His expertise in Kaiseki cuisine and deep understanding of Japanese culinary philosophy have shaped his approach to high-end dining and fine ingredient selection. TAKASHI NAMEKATA AND HISAO UEDA Head Chefs, TakaHisa Tala Bashmi has put Bahraini cuisine on the global map with her bold reinterpretations of traditional dishes. A former aspiring footballer, she found her true calling in the kitchen, overcoming challenges in male-dominated European kitchens before making her mark in Bahrain. Previously, as head chef of Fusions by Tala, she reimagined classics like bamia with wagyu beef cheek and okra ‘glass’, earning recognition as MENA’s Best Female Chef (2022) and a UN Ambassador for Gastronomy Tourism. In 2025, she received the Estrella Damm N.A. Chefs’ Choice Award, solidifying her status as a leading voice in modern Khaleeji cuisine. Now, with new projects ahead, her influence continues to grow. TALA BASHMI Chef and Restaurateur
61 HOTELANDCATERING.COM | FEBRUARY 2025 40 POWER PLAYERS DEFINING THE DINING SCENE Vineet is a British chef and the first Indian-origin chef to receive a Michelin star. His modern take on Indian cuisine has earned him global recognition, with partnerships in Harrods, Mandarin Oriental, and Marriott and restaurants worldwide. A judge on Netflix’s The Final Table and MasterChef India, he has authored two cookbooks and served as a Culinary Ambassador for British Airways, Qatar Airways, and the GREAT Campaign. Beyond the kitchen, Vineet has headlined top culinary events and engaged in philanthropy, from cooking at Mount Everest to feeding the homeless in New York, making a lasting impact on gastronomy and beyond. Since taking the helm of Em Sherif Group, Yasmine Hayek has expanded her mother Mireille’s 2011 vision into a global brand. She led the group’s first European outpost at Harrods, London (2022) while maintaining the original Beirut location’s status among MENA’s 50 Best Restaurants. With 24 outlets across four sub-brands—Em Sherif, Em Sherif Café, Em Sherif Sea Café, and Em Sherif Deli—Hayek oversees menu creation, execution, and design, ensuring a seamless blend of culinary excellence, music, and ambience. Now focused on the fast-growing Em Sherif Deli, she is redefining Lebanese food on the go, merging authenticity with a modern, lifestyle-driven approach. Her leadership and innovation earn her the title of MENA’s Best Female Chef 2025. VINEET BHATIA Chef and Restaurateur YASMINA HAYEK Executive Head Chef and Culinary Creative Director, Em Sherif Group Tom Arnel, founder of EATX, has been a key player in shaping Dubai’s F&B scene. Since launching Tom & Serg in 2013, he has grown EATX into a leading hospitality group with 10 unique brands, including The Guild, Common Grounds, Hawkerboi, and Franky’s Pizzeria. His hands-on leadership and market-driven approach have led to multiple successes, with The Guild winning Michelin’s Opening of the Year 2024. With 19 venues to date, Arnel continues to push culinary boundaries, creating innovative dining experiences that blend quality, community, and creativity. TOM ARNEL Restaurateur and Founder, EATX
62 FEBRUARY 2025 | HOTELANDCATERING.COM WHO’S COOKING H&C FROM GRANDMOTHER’S KITCHEN TO CULINARY LEADERSHIP
63 HOTELANDCATERING.COM | FEBRUARY 2025 FROM GRANDMOTHER’S KITCHEN TO CULINARY LEADERSHIP F or Chef Ritesh Dawoojee, food has always been more than just sustenance—it’s a connec- tion to his roots, a craft honed through years of dedication, and a way to tell stories through flavour. Now the Head of Chef de Cuisine at Hasu, the signature Japanese dining destination at Long Beach Mauritius, Dawoojee reflects on his journey, his inspira- tions, and what makes Hasu stand out in the region’s competitive culinary landscape. “My love for cooking started with my grandmother,” Dawoojee shares. “She would prepare traditional, ancestral curries when I was very young, and watching her in the kitchen inspired me to pursue this passion.” That early fascination led him to hotel school in 1999, marking the beginning of his professional culinary journey. His first industry experience came as an intern at Le Beau Rivage (now LUX Belle-Mare), followed by a role as com- mis de cuisine at Le Prince Maurice, where he was later promoted to chef de partie. His career took him through some of the world’s most prestigious kitchens, including the Four Seasons in Mauritius, France, and Dubai, as well as the Taj Hotel. These roles not only deepened his technical expertise but also exposed him to a range of global culinary influences. In 2016, Dawoojee returned to Mauritius as Executive Sous Chef at Zilwa Attitude before joining Long Beach Mauritius as Chef de Cuisine. “All of these experiences ultimately led me to Long Beach, where I now get to merge my knowl- edge of Japanese techniques with the incredible local ingredients Mauritius has to offer.” Hasu was conceived as a space where Japanese culinary traditions meet the vibrant, fresh flavours of Mauritius. “We wanted to create a dining experi- ence that’s not just about great food but also about storytelling—bringing together the best of both culinary worlds,” he explains. The menu at Hasu reflects this vision, blending the precision of Japanese cuisine with the boldness of Mauritian ingredients. “Each dish is designed as a journey, combining the subtlety of Japanese presentation with the rich- ness of local flavours,” Dawoojee says. “It’s about respecting tradition while embracing innovation.” Hasu has earned a reputation as one of the top dining destinations in Africa, recognised in the Travelers’ Choice Awards Best of the Best. For Dawoojee, its success lies in the team’s dedication to authenticity, creativity, and personalised dining experiences.
64 FEBRUARY 2025 | HOTELANDCATERING.COM “Our central yakitori counter allows guests to witness the artistry behind Japanese cooking up close, creating an intimate and engaging experience,” he says. But beyond the aesthetics, the restaurant is commit- ted to pushing culinary boundaries. “We honour traditional Japanese techniques but aren’t afraid to experiment, ensuring that every visit to Hasu feels new and exciting.” When asked about standout dishes, Da- woojee highlights two that encapsulate his culinary philosophy. “The Wasabi Salmon Teriyaki Sashimi is a great example of how we balance tradition with a touch of innovation. The silky salm- on is enhanced by a subtle heat from the wasabi, while the ginger and garlic crumbs provide texture and depth of flavour.” Another favourite is the Torched Dry-Aged Wagyu Beef with Miso Sabayon. “We take premium dry-aged wagyu, torch it just enough to accentuate its marbling and pair it with a miso sabayon that adds a creamy umami depth. It’s a dish that reflects both precision and indulgence.” Like many chefs, Dawoojee has faced his share of challenges, from balancing work and personal life to maintaining consist- ency in a high-pressure kitchen. “Manag- ing time effectively has been an ongoing learning process,” he admits. “But one of the most valuable lessons I’ve learned is the importance of seeking feedback—it helps refine skills and keeps you grounded.” AS HASU CONTINUES TO EVOLVE, DAWOOJEE REMAINS COMMITTED TO HIS CRAFT, BLENDING TRADITION WITH INNOVATION AND SHARING HIS LOVE FOR JAPANESE- MAURITIAN CUISINE WITH EVERY DISH. WHO’S COOKING H&C
65 HOTELANDCATERING.COM | FEBRUARY 2025 A commitment to sustainability is embedded in Hasu’s approach, from sourcing ingredients to waste reduction. “We prioritise working with local farmers and suppliers, ensuring that our ingredients are fresh and that we’re supporting the local economy,” he says. “By designing menus around seasonal produce, we also reduce our reliance on imports, which lowers our environmental footprint.” With Hasu firmly established, Dawoojee has his sights set on new initia- tives. “I’d love to introduce more seasonal offerings and deepen our col- laboration with local producers,” he shares. Additionally, he’s exploring the idea of culinary workshops and tasting events. “It would be a great way for guests to engage more deeply with the cuisine, understanding the techniques and ingredients that make Hasu unique.” For young chefs looking to make their mark, Dawoojee’s advice is sim- ple: resilience and passion are key. “This industry is tough—the hours are long, and the expectations are high. But if you stay curious, keep refining your skills, and focus on creating memorable experiences for guests, recognition will follow.” As Hasu continues to evolve, Dawoojee remains committed to his craft, blending tradition with innovation and sharing his love for Japanese- Mauritian cuisine with every dish. FROM GRANDMOTHER’S KITCHEN TO CULINARY LEADERSHIP
66 FEBRUARY 2025 | HOTELANDCATERING.COM POINT OF VIEW H&C S ince leaving gainful employ- ment and the full-time hustle & bustle of hotels and turning consult-ant, I had the privi- lege of working with a fair few admirable companies, large and small, in Europe and the Middle East. Most of them were successful and profita- ble. Many of them had good cus-tomer service and happy employees. None, though, excelled service-wise like the one I’m current-ly consulting for. Almost a year, to the day that I started a longer consulting assignment for what turned out to be possibly the worst managed company service and people-wise I’ve ever come across, I started an assignment with a company that’s the polar opposite. For now, it’ll have to remain nameless, but it’s a successful concern in its field with multi-million-dollar profits that grow year on year, a large, but not indefi- nitely large range of products, two suc- cessful brands, and its highly seasonal. 90% of all revenues are generated in six months over the winter. Just like hotels, it’s virtually purely busi-ness to consumers. I always enjoy learning new things when in assignments or being remind- ed of things that I’ve for-gotten, or which are often falling by the wayside. To limit the latter, I thought I’d write down a few points I’ve learned so far about what makes this company not just a pleasure to deal with for cus- tomers, but also for virtually everyone else who comes in touch with it. If you want to transform your company into a beacon of customer- friendliness, you could do worse than borrow a few of the following observa- tions: 1. Empathy Is the North Star At the heart of a customer-friendly business is empathy. It’s not just about solving problems but understanding the emotional context behind them. The company trains every employee to truly step into the customer’s shoes before offering a solution. It also requires employees to go “off script” and interact with customers in an individual manner and connect on a human level. 2. Proactive Service Creates Loyalty Most companies wait for customers to reach out with issues. This com- pany flips the script by antic-ipating customer needs. From predictive notifications about potential service disruptions to per-sonalised product recommendations, they’re almost always a step ahead. Being successful isn’t just about fixing issues; it’s much more about preventing them. 3. Empowered Employees Are Game- Changers For me, this was the biggest eye- opener. Sure, I’ve long gone on about how employees should be empowered to make decisions and yet, in many places, they still aren’t. Why? Perhaps you think that it’s too complicated to train. This company spends 5 days in- troducing new hires to the busi-ness. That’s it. You don’t empower people WHAT I LEARNED FROM WORKING WITH THE WORLD’S MOST CUSTOMER-FRIENDLY COMPANY BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE
67 HOTELANDCATERING.COM | FEBRUARY 2025 EMPOWERING THE NEXT GENERATION OF HOSPITALITY TALENT by training, you hire for empowerment. This company had probably the best application and interviewing process I’ve ever seen (it also has a very high glassdor.com rating and hires for personality and not just skills. Once in place, team members are fully empowered to offer refunds, provide discounts, or send a thoughtful gift - they really have the autonomy to make it right on the spot. Of course, there are guidelines and manuals, but they purely act as a knowledgebase and backup. The real asset is the employees 4. Surprise and Delight The company believes in truly wow-ing customers. Just delighting or making them happy isn’t good enough. Often, that’s expressed in little gestures, but frequently also in big- ger ones. The company budgets for such “acts of wow”. The ROI in customer loyalty is immeasurable. 5. Customer Feedback Is Sacred Customer surveys aren’t just a box-ticking exercise; they are a cornerstone of strategy. When a customer makes a suggestion and the company implements it, the customer is notified and thanked. Customers can see their suggestions come to life, which builds trust and loyalty. Takeaway: Regularly solicit customer feedback and make visible improvements. Show customers their voices matter. 6. Culture Is the Foundation Customer-friendliness isn’t confined to the customer-facing teams; it’s a company-wide ethos and embedded into hiring, training, and performance metrics to ensure it permeates every corner of the organisation. I have honestly never seen a company that takes customer service this seriously. The best part? They make it look easy. Actually, though, it is, provided you put the right founda- tions in place, guidelines, hiring practices, and onboarding are the most important. I tried hard to think of rea-sons, why hotels should not be able to replicate what this compa- ny does and I could not think of any, apart from that many of us think that it takes too much time or is too expensive. Both are weak excuses. If a multi-million dollar company in a seasonal niche, which employs less than 50 people full-time all year round and not more than 200 during the season can do it, any customer-critical business can do it. The key to becoming truly customer-friendly is simple yet profound: care deeply, act consistently, and never stop striv- ing to delight. If you embrace these principles, you won’t just have custom-ers—you’ll have raving fans who champion your brand for years to come – which, funnily enough, is ex- actly how the company that inspired this column grew from a small concern started in a garage about 10 years ago grew into what it is now with customers in over 30 countries and consistently rising year-on-year revenues.
68 FEBRUARY 2025 | HOTELANDCATERING.COM U AE’s strategies are witnessing a remark- able growth of local talent, which in turn has allowed communities and businesses to appreciate the need for homegrown inventors. This movement is not just about economic ad- vancement, it is about protecting the unique identity of the country while striving to meet the needs of the evolving world. Supporting local talent ensures that the essence of Emirati traditions and values continues to inspire future generations. Celebrating Local Talent and Creativity Tradition, which is complemented by creativity, is es- sential for the development of the UAE. A notable example is Barakat working with Salma Al Zaabi, a young Emirati innovator using sustainably sourced Ghaf leaf extract in developing Ghaf Smoothie and Ghaf Shot for consumers on retail supermarket shelves. It is such initiatives that demonstrate how culture and the execution capabilities of local enterprises can be interwoven in devising solutions to address environmental challenges whilst celebrating the elements of national identity. Supporting local artists also ensures that culture flourishes and transcends gen- erations. Reimagining Heritage Through Culinary Innovations In the UAE, culinary traditions have always been an integral part of society, and today’s innovators are trying to recreate these tastes in fun and interesting ways. Chefs Abdulrahman and Maitha, who are the youngest twin chefs from the UAE, clearly demonstrate this with an example: their Date & Chaami Salad. By using locally avail- able products grown in the UAE and adding their unique touch, they recreated a dish that is both sentimental and healthy, addressing the nutrition challenges of the current generation. This culinary masterpiece not only preserves tradition but also introduces Emirati cuisine to global audiences in a fresh, appealing manner. SUPPLIER STORIES FOSTERING LOCAL TALENT BY Kenneth D’Costa, Managing Director, Barakat H&C
69 HOTELANDCATERING.COM | FEBRUARY 2025 FOSTERING LOCAL TALENT The Role of Businesses in Supporting Lo- cal Innovators The return on investing in local talents is not just economic – it is also a move that enhances resilience, promotes sustain- ability, and intensifies the cultural fabric. Local innovators have an insider’s view and appreciation of the problems and the possibilities in their areas and hence design solutions that are relevant to the context. In promoting these talents, busi- nesses also fulfil the vision of the UAE to be the center of innovation globally while maintaining its distinct history. Why Supporting Local Talent Matters It is important to support local innovators not as a trend but because it is needed for long-term growth and food security. Local talent often possesses an intimate under- standing of regional challenges, enabling them to craft solutions that are authentic and impactful. By prioritising local talent, companies like Barakat contribute to a legacy that reflects the UAE’s distinct her- itage and its commitment to innovation. Inspiring the Next Generation The growing emphasis on empowering local innovators in the UAE is not just a passing trend; it reflects a deeper com- mitment to creating a sustainable future. Collaborations like those with Salma Al Zaabi and the UAE Twin Chefs highlight how talent can thrive when given the right platform. More importantly, these stories inspire the next generation to embrace their heritage as a foundation for creative and impactful ideas. By championing local talent and embrac- ing cultural authenticity, Barakat is not just supporting innovators but fulfilling its responsibility as a local business, shaping a future where tradition and innovation coexist harmoniously—a testament to the UAE’s vision and resilience. IN THE UAE, CULINARY TRADITIONS HAVE ALWAYS BEEN AN INTEGRAL PART OF SOCIETY, AND TODAY’S INNOVATORS ARE TRYING TO RECREATE THESE TASTES IN FUN AND INTERESTING WAYS. ” KENNETH D’COSTA, Managing Director, Barakat
70 FEBRUARY 2025 | HOTELANDCATERING.COM F&B FOCUS H&C 1. Besar Dubai Newly opened on Bluewaters Island, Besar blends Andalusian charm with Arabian warmth, offering a Spanish fusion dining experience. Inspired by Moorish Spain, its design features terracotta hues and intricate patterns, accommodating 80 indoor and 35 outdoor guests. The menu fuses Spanish and Arabic flavours with standout dishes like Tartar de Atun and Brazo de Cordero. Complemented by signature drinks, Besar’s intimate outdoor space offers stunning views, making it ideal for gatherings or romantic evenings. 3. Mama Restaurant Recently debuted at Mama Shelter Dubai, Mama Restaurant serves comforting brasserie-style cuisine, while Mama Trattoria offers authentic Italian flavours. Mama’s Bar, a chic hideaway, features signature cocktails, and Mama Skypool and Restaurant provides a relaxed setting for after- noons. Mama’s famous brunch promises a vibrant culinary experience, enhanced by foosball tables, live DJ sets, and electrifying music that keeps the energy alive from day to night. 5. Keto Kartel Keto Kartel is set to transform fleeting resolutions into a lasting lifestyle with sugar-free, gluten-free, guilt-free indulgence. Its menu combines wellness and flavour, featuring decadent desserts like Red Dead Raspberry Cheesecake and Queen of Salt Chocolate Mousse Cake, along with savoury delights such as Kali Nuts Bread and Mediterranean-inspired Kali Olives Bread. Crafted with premium, health-boosting ingredients, Keto Kartel redefines healthy eating as effortless and satisfying. Embrace balance and indulgence year-round by exploring the menu at keto-kartel.com 2. TANG Downtown TANG Dubai, located at Palace Downtown, offers contemporary pan-Asian cuisine with stunning Burj Khalifa and Dubai Fountain views. The third TANG location, after South Africa’s Sandton and V&A Waterfront, spans 16,000 square feet with a 395-seat dining area and terrace. Designed by Tristan du Plessis, the luxurious space features rich tones, a marble waterfall entrance, and a wine cellar. The menu blends Japanese izakaya and Canton- ese flavours, with standout dishes like Peking Duck, Robata Wagyu beef, and Crispy Calamari. 4. Secret Garden by L’eto Secret Garden by L’ETO offers a cosy, family-friendly dining experience perfect for any time of day. Highlights include Gluten-Free Pumpkin Pancakes with sea-buckthorn cream and Hashbrown with Salmon Gravlax for breakfast, while the Asian menu features bold dishes for heartier meals. Guests can relax on the charming terrace with serene Dubai Eye views. With its inviting atmosphere and delightful menu, Secret Garden by L’ETO is an ideal spot for a family outing in Dubai’s beautiful weather. YOUR ESSENTIAL GUIDE TO DUBAI’S MUST-TRY RESTAURANTS BITE BY BITE
RÉPUBLIQUE FRANÇAISE French Food for Good Dubai World Trade Center 17-21 February 2025