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How Al Bait Sharjah Turned A Family Home Into A Luxury Hotel Cover Story P 4 6 - A l l t h e Ac t i o n f r o m S I A L M E 2 0 1 8 All the latest from the Middle East hospitality industry January 2019 Discovering Emirati heritage
www.hotelnewsme.com January 2019 EXPLORE EUROPEAN DAIRY PRODUCTS AT GULFOOD DUBAI European Dairy products will be on show at GULFOOD Dubai, the world’s largest food exhibition, from February 17-21, 2019. Explore the diversity and quality of UK Dairy products at the Dairy council for Northern Ireland (DCNI) stand, located S-M42. Discover the outstanding programs implemented by European and United Kingdom dairy companies to guarantee the best for consumers, including the utmost respect for the environment . Dairy products you can trust The United Kingdom climate is moderate with an abundant rainfall which is ideal for the growth of rich, nutritious grass. Its lush pastures provide the perfect diet for dairy cows, allowing them to graze outdoors for the majority of the year. United Kingdom is naturally suited to the sustainable production of high quality dairy products. Dairy farms are family owned, passing from one generation to the next. United Kingdom dairy products are produced to the highest European standards for quality, sustainability of supply, animal health and welfare, and environment. Milk used for EU dairy products is one of the highest standard. Dairy farms and processing plants in United Kingdom produce high quality milk and milk products – not only participating in internationally recognized quality insurance schemes but in many instances surpassing/exceeding regulatory requirements. 17-21 DUBAI WORLD TRADE CENTRE FEB 2019 Stand S-M42
Hotel & Catering NEWS ME 3 Contents Features On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com January 2019 // Issue #007 News Pasta World Championship Talent Chef Focus 08 36 40 50 News Alain Ducasse Opens First UAE Restaurant; Nassima Royal Re- Brands To IHG’s Voco; Dubai Tourism Urges Digital Advancement In Hospitality COVER STORY We dive into Emirati heritage with the recently opened Al Bait Sharjah PASTA WORLD CHAMPIONSHIP 18 chefs from 17 countries. Who walked away as the Master Of Pasta? We have all the details. TALENT Deanna Naidoo, senior chef de partie and acting head chef , Table 9, Hilton Dubai Creek on her journey to the top. 08 // 32 // 36 // 42 //
Hotel & Catering NEWS ME www.hotelnewsme.com 4 44 EVENT PREVIEW What you can expect at this year’s Gulfood 2019. SIAL ME All the action from the three- day trade event in Abu Dhabi. Out Of This World Uncover the secrets of Spanish cuisine. 44 // 46 // 52 // Contents January 2019 // Issue #007 On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com 46
What's cooking? January 2019
Hotel & Catering NEWS ME www.hotelnewsme.com 6 January 2019 Editor's letter nother year, another edition, it has only been a few days since we stepped into 2019 and there are already so many things to look forward to, one of the biggest being that we are just a year away from the Expo 2020. We have seen tremendous growth in the hospitality industry since the announcement of Expo 2020 and as we near the actual event, hotel and F&B owners and operators are approaching the market with full force in order to prepare for what the show is expected to bring to Dubai and we hope to see more of that in 2019. As far as resolutions go, I am not one to follow, however if I had to put down my top expectations for the industry, I would hope that the much awaited ‘correction’ comes about this year, landlords go easy on rental charges, and F&B operators start sourcing in a more sustainable way. Theses are conversa- tion that have been going on for a long time, but they haven’t really borne fruit, at least not to the extent it should. I also hope that owners start giving more importance to the local culture instead of bringing an international aura to the UAE. I am a fan of home- grown companies and the UAE's cul- ture, and our cover story this month, which features Al Bait Sharjah, is one that captures almost every aspect of Emirati heritage. The hotel structure itself used to be home to one of the most prominent families in Sharjah. From the wind tower and ceilings to the majlis areas, a museum, and the library, the hotel is undoubtedly a unique addition to the hospitality market in the region. In this issue, we have also rounded up all the action from the trade show SIAL Middle East which took place in De- cember and as you read on, you will be able to uncover the secrets of Spanish cuisine in our Out Of This World sec- tion where we take a detailed look at the current market for Spain’s delicacies. Enjoy reading the first edition of 2019 and we hope you have a splendid and successful year ahead. Regards, Mahak A note from the editor M a h a k M a n n a n @MahakLFC S U B S C R I B E subscriptions@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net Editor Mahak Mannan Mahak@bncpublishing.net Group Commercial Director Samer Alloush samer@bncpublishing.net Contributor Marouane Al Mandri Art Director Aaron Sutton Aaron@bncpublishing.net Marketing Manager Mark Anthony Monzon Mark@bncpublishing.net Photographer Farooq Salik PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Catering News ME contact samer@bncpublishing.net T +971 55 776 4670 All rights reserved © 2014. Opinions expressed are solely those of the contributors. Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region by Catering News ME. 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 UPP
What's cooking? January 2019 17 - 21 FEBRUARY 2019 DUBAI WORLD TRADE CENTRE OFFER ENDS 7 FEBRUARY 2019 Get your ticket at gulfood.com REGISTER NOW & PAY AED 420 AED 270 The world’s largest annual food & beverage trade exhibition is back for its 24th edition, placing innovation and goodness at its core. See what’s fresh, cool and hot at the only food event that is truly global. Official Media Partners Official Airline Partner Official Courier Handler Official Travel Partner Official Publisher Exclusive Online Media Partner Exclusive Regional Online Media Partner Official Regional Magazine Exclusive Official Publication Official Chef’s Magazine Carrier Bags Sponsor Lanyards Sponsor Visitor Badge Pouches Sponsor Registration Area Sponsors Category Sponsor (Meat & Poultry) Silver Sponsor & Carrier Bags Organised By
Hotel & Catering NEWS ME www.hotelnewsme.com 8 News January 2019 For all the latest News, Visit www.hotelnewsme.com Follow us on Facebook for up-to-the-minute breaking news Read the latest edition on www.hotelnewsme.com Both hotels hold prominent locations, with the Radisson Blu Hotel & Resort, Abu Dha- bi Corniche located on the sea walk of Abu Dhabi, while the Radisson Blu Hotel & Resort, Al Ain is situated in Garden City. Tim Cordon, area senior vice president, Middle East and Africa, Radisson Hotel Group, said: “We’re delighted to begin 2019 in such a posi- tive manner with the opening of these amazing properties in the UAE, arriving under the upper upscale Radisson Blu flag. Both properties re- main iconic landmarks in the emirate of Abu Dhabi, offer- ing guests the opportunity to enjoy such unique locations. Abu Dhabi continues to flour- ish as a destination, with sig- nificant investment going into demand generators for the tourism sector, from cultural landmarks to entertainment and leisure offerings. We’re proud to be playing a support- ing role in this evolution.” Khalid Anib, chief executive officer, Abu Dhabi National Hotels, said: “We’re pleased to lead our hotels into their next generation under the globally recognised Radisson Blu brand. Both hotels are undergoing extensive renova- New opening Radisson Blu Opens Two New Hotels In The UAE tion works that will see them reach leading standards. Each hotel has its own distinct and attractive offering for both business and leisure seg- ments. We’re confident that our guests will enjoy many memorable moments at our hotels, whilst discovering all that Abu Dhabi and Al Ain has to offer.” Along with 327 rooms and suites, the Radisson Blu Hotel & Resort Abu Dhabi Corniche features nine res- taurants, three swimming pools, spa, fitness centre, and a beach club. The meeting and events space can host events for 10 to 2,000 guests, with 14 meeting rooms, two ball- rooms, and outdoor facilities that includes a private beach club. Radisson Blu Hotel & Re- sort Al Ain gives guests the opportunity to enjoy an au- thentic UAE experience. The hotel is located in one of Al Ain’s historic properties and offers easy access to a number of UNESCO World Heritage sites. The hotel features 210 rooms including a range of suites, villas, and studios as well as six restaurants and four bars. Leisure facilities include swimming pools, tennis courts, a sauna, and steam room. In addition to this 1,070sqm of event space provides a unique setting for events with the ballroom that can host 650 guests.
Hotel & Catering NEWS ME 9 News January 2019 Education New opening Arla Foods has partnered with the UAE Ministry of Education to promote healthy food habits among school children. The initiative, called Arla FOODMoovers will be rolled out across 150 public and pri- vate schools in the UAE follow- ing the success of the pilot pro- gram at Dubai British School earlier this year. Arla FOODMoovers aims to enhance health and nutrition habits of students through the application of healthy food practices which will be imple- mented in selected schools in a fun and educational way. The program is based on four main phases or FOODMooves: Research, get ideas, create, and maintain. The students will take responsibility to re- search and collect knowledge about their food and mealtime Alain Ducasse, the interna- tionally acclaimed chef has launched his first restaurant in the United Arab Emirates, miX Dubai, a space spread over three floors, with views of the sea and Palm Jumeirah. The focal point of the res- taurant is a gargantuan, golden Fabergé Egg which sits inside the dome of Emerald Palace Kempinski. Chef Ducasse worked closely with Manuel Clavel of Clavel Architecture to create luxury, sophistica- tion, and surprise. Arla Foods Partners With The Ministry Of Education Alain Ducasse Opens First UAE Restaurant At Emerald Palace habits and use that informa- tion to develop ideas to create healthy food habits. They will then select the best idea and implement their solution be- fore sharing it with other stu- dents in the UAE and Demark, where Arla FOODMoovers has been rolled out across 200 schools. The program will culminate with a local com- petition in March 2019 and an international competition in April 2019, which will be The top level of the restau- rant is the private Chef’s Table. It is hidden from view and only accessible through a private el- evator with a dedicated kitchen, judged by specialists from the UAE Ministry of Education and Arla Foods. Speaking at the launch, HE Jameela Salem Al Muhairi, minister of state for general education, highlighted the Ministry’s efforts towards the well-being of the students in the UAE. She said: “The UAE Ministry of Education is work- ing towards expanding its part- nerships with all international institutions and companies to terrace, and central table for 12 guests. The setting along with the DJ, will bring energy and elegance to the miX restaurant and terraces. support the students’ journey within UAE schools from all relevant aspects, whether aca- demic or health related.” Anette Holm, general man- ager of Arla Foods, UAE and Oman added, “We are proud to launch this initiative with the Ministry of Education in the UAE. Inspiring children to implement healthy food hab- its is very close to our heart at Arla and empowering stu- dents through new insights, teamwork, and fun with fellow students creates a strong foun- dation for sustainable changes in eating habits and thereby healthier living in the United Arab Emirates.” The first phase of the inter- disciplinary course will be ap- plied to sixth grade students in the 150 participating schools across the UAE. With contemporary French know-how, miX Restaurant fea- tures a well-rounded menu that will change according to the sea- son. It provides an experience in- spired by French cuisine with lo- cal and international influences. Moving into a completely separate space, the 44-cover miX Bar and Lounge is a more intimate, informal area where guests can enjoy a wide selection of wines and an eclectic cocktail menu, in a casual setting. With counter top seating, the sleek area gives a laidback vibe.
Hotel & Catering NEWS ME www.hotelnewsme.com 10 Lapita Hotel at Dubai Parks and Resorts has installed a brand- new Polynesian earth oven at Ka- lea restaurant, further cement- ing its position as an authentic Polynesian-themed hotel. The earth oven or cooking pit which is known as a Hāngī or Umu in Polynesian cultures, is a unique, ancient method of cooking meat and vegetables underground using hot stones. The cooking spectacle will be available to guests every Fri- day during the Family Dayca- tion Brunch. The cooking tradition is a staple across the Pacific, from Hawaii to New Zealand and The newly opened Occiden- tal IMPZ hotel, from Spanish hospitality group, Barceló, has launched two new restaurant concepts in the UAE. The 4-star deluxe hotel in International Media Production Zones (IMPZ) is now home to Champs Sports Bar and Stage Sky Bar & Lounge. Champs Sports Bar is where quirky meets classic, as Barceló brings together the vibes of an old school sports bar with a touch of simple luxuries. The venue features a selection of seating options, whether it’s for groups to watch major sporting events, or for an inti- mate dinner. The atmosphere is supported by a large screen for big game occasions and sev- eral smaller screens. The Champs menu pays homage to Barceló’s Spanish roots and a tapas style service, but with an international spin. Cold appetiser dishes include half a dozen gazpacho shots, manchego goat’s cheese with breads and relish, and yellow fin tuna tartare. Verduras fritas with alioli, grilled octopus with garlic, potato, olives, and spinach, and prawns a la plancha are avail- F&B Launch Lapita Hotel Installs Polynesian Earth Oven Two New F&B Venues At Occidental IMPZ the process takes hours to pre- pare and cook but results in tender meat. The cooking pit has been dug 1m underground, where a layer of smouldering lava stones sit ready for racks of meat to be placed upon. The selection of meat, including chicken, beef and lamb, is brined overnight, before being lowered underground and cov- ered with banana leaves and a layer of soil to bake. After several hours of cooking underground, the meat and ten- der vegetables are lifted above ground and served with a selec- tion of sides. able for those looking for hot or caliente appetisers. The bar at Champs is stocked with well- known brands from across the world, with the team ready to serve up a selection of mocktails and cocktails. Stage Sky Bar & Lounge is the signature rooftop venue, next to the pool deck. The venue of- fers a nostalgic look of an old American movie theatre where the entire floor is embellished with vibrant colours and natural light, creating the perfect mise en scène for a casual hangout. Guests can expect an energetic al fresco atmosphere, loaded with signature cocktails and a twist on a classic bar menu. Dishes include Vietnamese summer rolls, goat’s cheese frit- ters with roasted beet, and but- ternut salad to start, BBQ beef ribs, paneer tikka roll with mint chutney, and cod fish and chips with green pea mash for mains. For dessert, guests can choose from the likes of cheese cake or banana fritters with cinnamon sugar dust and chocolate sauce. Both venues offer a selection of promotions throughout the week, including happy hours and ladies nights. News January 2019
Hotel & Catering NEWS ME 11 New opening Hyatt has announced the open- ing of Hyatt Place Riyadh Al Su- laimania, marking the introduc- tion of the Hyatt Place brand in Saudi Arabia. Developed by Saudi Marhaba Hospitality & Tourism Compa- ny, Hyatt Place Riyadh Al Sulai- mania joins Hyatt Regency Ri- yadh Olaya, Park Hyatt Jeddah, and Jabal Omar Hyatt Regency Makkah, further strengthening Hyatt Place Riyadh Al Sulaimania Welcomes Guests Hyatt’s portfolio of brands in Saudi Arabia and overall brand footprint in the Middle East. Hyatt House Jeddah Sari Street is expected to open soon, marking the introduction of Hy- att’s extended stay brand, Hyatt House, in the country. Located in the upscale met- ropolitan neighbourhood of Riyadh, Hyatt Place Riyadh Al Sulaimania provides the perfect location for casual leisure and business travellers and is close to local attractions. “We are excited to intro- duce our select services port- folio in Saudi Arabia with the opening of the first Hy- att Place hotel,” said general manager Adnan Haider. “This hotel strengthens Hyatt’s position in the region as a brand leader and show- cases a different type of guest and hotel experience, one centred around casual hospi- tality and purposeful service in a smartly-designed envi- ronment. We are confident that both business and lei- sure travellers will enjoy the modern design, easy accessi- bility and pioneering service concepts offered at Hyatt Place Riyadh Al Sulaimania.” News January 2019
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Hotel & Catering NEWS ME www.hotelnewsme.com 16 News January 2019 Launch Appointments InterContinental Hotels Group (IHG) has signed a manage- ment agreement with ACICO Gulf Real Estate to rebrand Nassima Royal Hotel to voco Dubai, marking the first sign- ing of voco, IHG’s new upscale hotel brand, in the Middle East. Hosted by IHG’s senior leadership team, the Middle East launch was attended by the wider global voco team, including the brand’s F&B and design specialists. IHG launched voco in June 2018 to strengthen the group’s offering in the $40 billion up- scale segment, which is ex- pected to grow by a further $20 billion by 2025. In the Middle East, the brand is well suited for both new and con- version opportunities, focused on high-quality individual and locally-branded hotels. Designed for both business the leisure travellers, the new Ali Sadiq has been appointed as director of revenue at Swissôtel Al Ghurair. Swissôtel Al Ghurair has an- nounced the appointment of Ali Sadiq as director of revenue at the property in Deira. Reporting to general manager Emiel van Dijk, Sadiq will play a vital role in achieving targeted goals and drive maximum revenue for the hotel. Sadiq brings extensive experi- ence with international hotels in revenue management, sales & marketing, and food & bever- age, all enhanced by a passion for guest services. He previously held management Nassima Royal ReBrands To IHG’s Voco New Director of Revenue at Swissôtel voco offers 471 rooms that overlook either Sheikh Zayed Road, or the beach. Amenities include a business centre and 1000sqm of meeting rooms as well as recreational facilities such as an outdoor swimming pool, a gymnasium, and a spa. The hotel also features multi- ple dining options including an all-day dining, the lobby bar, a pool bar, and three restaurants. Commenting on the sign- ing, Pascal Gauvin, managing director, India, Middle East & Africa, IHG, said: “IHG has identified significant growth opportunities in upscale hos- pitality and the signing of voco Dubai is a significant step in this direction. We are excited to partner with ACICO Gulf Real Estate, a subsidiary of ACICO Group to debut the brand in the Middle East and are confident that it will be a popular choice amongst travel- lers visiting Dubai.” “The Dubai market is ever- changing and maturing. In the UAE alone, unbranded accom- modation market makes up 60% of the total hospitality sec- tor. As such, we believe that the emirate now requires a unique offering like voco to cater to mindful and self determined audiences. voco combines the best of individual, high-quality upscale hotels, with IHG. It’s a brand that forms the heart of a newly built hotel or celebrates what already makes an existing hotel successful.” Ghassan Alkhaled, CEO and vice chairman of ACICO Group added, “We are proud to part- ner with IHG to open the first voco in the Middle East. Pow- ered by the strength and scale of the IHG system and charm of the newly launched brand, we are confident that voco Dubai will be a great success and a preferred choice for business and leisure travellers looking for an upscale experience.” positions at Marriott Hotels in the United Kingdom and Fujairah Ro- tana Resort & Spa. Most recently, Sadiq was director of revenue at Waldorf Astoria Dubai Palm Ju- meirah where he increased reve- nue metrics by double-digits along with enhancing employee engage- ment and guest satisfaction. Sadiq said: “With over 16 years of experience in the hospitality industry, I am looking forward to the challenge ahead. Swissôtel is a wonderful collection of hotels and it is an exciting time to be involved with their property in Dubai, particularly as we’re head- ing towards the peak season.”
Hotel & Catering NEWS ME 17 News January 2019 Initiatives Dubai’s Department of Tourism & Commerce Marketing (Dubai Tourism) has unveiled a third- party research report on the digital maturity of hotels in the emirate, with the objective of further improving the competi- tiveness of the travel and tour- ism industry. The report was commis- sioned by Dubai Tourism as part of its ongoing commit- ment to facilitate and promote disruptive technology as set out by the government’s 10x Initiative, with research carried out by leading management consultancy InsightsOut, spe- cialists in the hospitality and service industry. Findings showed that 80% of hotel searches and 60% of travel searches in the Middle East and North Africa (MENA region) are made using mobile phones, demonstrating the importance of a digital, social and mobile first strategy when designing booking platforms. With digi- tal maturity being a significant factor in tapping into today’s generation of technologically advanced travellers, the report aims to equip hotels with rele- vant analysis in order to identify areas for further improvement, as well as the best tools to use during implementation. The research carried out a digital maturity assessment across all classifications of ho- tels in Dubai, using leading competitive cites around the world as a benchmark. The re- sults revealed that 83% of ho- tels currently have an internet booking tool, with 78% already implementing a digital market- Dubai Tourism Urges Digital Advancement In Hospitality ing strategy, reinforcing the in- dustry’s increasing online pres- ence. Whilst 63% of properties already offer digital guest sur- veys to improve their service, the report highlighted customer relation management (CRM) as an area for further development with 21% currently operating the process. Further results showed the positive revenue impact that increased digital maturity will have on hotels and the wider destination, empowering stake- holders to offer personalised, timely, and differentiated cus- tomer service experiences. These features were identified as top priorities for the modern- day global traveller, as 86% of consumers prefer personalised communication in emails, 84% seeking recommendations based on their visit history, and 81% looking for geo-targeted offers and services. The report also highlighted the most suitable digital tech- nology stack for each classi- fication of hotel including a self-assessment tool, provid- ing the industry with addi- tional comprehensive guest insights and performance ana- lytics that will enable hotels to further build on their indi- vidual guest profiles with the ultimate aim of offering even more dynamic customisation. His Excellency Helal Almarri, director general, Dubai Tour- ism, said: “Guided by the vi- sion and future-focused agenda of HH Sheikh Mohammed bin Rashid Al Maktoum, vice presi- dent and prime minister of the UAE and Ruler of Dubai, our goal is to leverage technology to offer best in class digital expe- riences for our guests, enabling Dubai to lead the way into a smart future. “As we work towards the Tourism 2022-2025 Strategy, the need for a new generation of innovative and smart technolo- gy increases in order to enhance the customer experience. We look forward to furthering this work in partnership with the private sector in order to ensure that we are constantly evolving to cater to travellers’ needs, and where relevant will continue to call on third party research to ensure Dubai is leading the way when it comes to best practice in world-class digitisation.” In addition to the Digital Ma- turity Report, Dubai Tourism and InsightsOut have also de- veloped an interactive training programme to ensure Dubai’s resilient hospitality sector con- tinues to maintain global price competitiveness. Working with hotels to further streamline and maximise revenue perfor- mance, the Revenue Manage- ment Workshop programme invited hotel revenue manag- ers, reservation managers and sales and marketing managers to attend practical sessions, to share fundamental best prac- tices in yield management and forecasting, in addition to mon- itoring applications and tools to manage the emirate’s overall occupancy levels, revenue per available room (RevPAR) and average daily rate (ADR).
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Hotel & Catering NEWS ME www.hotelnewsme.com 20 News January 2019 New openings Business Wyndham Hotels & Resorts is set to increase its footprint in Dubai with three new managed hotels as part of the Deira Wa- terfront Development by Ithra Dubai, a wholly owned subsid- iary of Investment Corporation of Dubai (ICD). The hotels will operate un- der the Wyndham, Days by Wyndham, and Super 8 by Wyndham brands. Also known as the Deira En- richment Project, Ithra Dubai’s development is a mixed use area situated along the Dubai creek in the southern part of Deira. The addition of three new hotels to the first phase of the develop- ment aims to draw domestic and international business and leisure visitors looking for accommoda- tion suited to a range of budgets. “We are very excited to wel- come Wyndham Hotels & Re- sorts as a partner of our flagship development in Deira,” said Is- sam Galadari, director and CEO of Ithra Dubai. “Ithra Dubai’s development in Deira will enhance this busy and bustling part of Dubai. The collaboration with Wyndham Hotels & Resorts will bring a new dimension to the area’s hos- pitality services, and will elevate and facilitate new pathways for trade and business in the heart of Dubai’s commercial district.” Producing some of the world’s finest food and drink, North- ern Ireland has recently been voted the World’s Best Food Destination at the Internation- al Travel and Tourism Awards 2018 in London. To highlight why Northern Ireland is a go-to destination for premium quality, pure, and natu- ral food, a selection of Northern Irish food and drink companies visited the UAE and Saudi Ara- bia on a trade mission, showcas- ing their produce to local buyers, chefs, and distributors. Food and drink from North- ern Ireland is exported to over 70 countries. This success is down to the pure countryside and farmers and producers who are dedicated to traceability and passionate about quality. Last year, Northern Ireland witnessed a 60% increase in exports to the Middle East, one of its most im- portant trading regions. The unique geography and climate are some of the prime reasons for good-quality, fresh produce. The crystal clear loughs and winding Atlantic coastline are home to a variety of fish like wild salmon, oysters, and eels. The lush green countryside and grass is a reason why NI’s creamy milk and dairy products Three New Wyndham Hotels Set To Open Invest NI Extends Middle East Outreach With Trade Mission “The addition of three of our global brands to this important area demonstrates Wyndham Hotels & Resorts’ commitment to Dubai and the Middle East re- gion as a whole,” said Ignace Bau- wens, regional vice president for Middle East, Eurasia and Africa, Wyndham Hotels & Resorts. “Together with Ithra Dubai, we know we can preserve the heritage of the area whilst still meeting the needs of the mod- ern traveller and contributing to growing the district’s commer- cial opportunity. Offering three very distinct hotel brands ranging from upscale to economy will en- sure the area holds great appeal for visitors from many different source markets.” The 282 rooms and suites at Wyndham Deira Waterfront will appeal to upscale travellers look- ing for tailored services and ame- nities, with its extensive meeting, fitness, and leisure facilities, in- cluding a rooftop pool with views over the Gulf. Days Hotel Deira Waterfront will give midscale travellers a fresh burst of energy with its 131 quality rooms and suites, as well as an all-day dining restaurant and meeting facilities. Travellers on a budget will find 90 reasonably priced rooms at Super 8 Deira Waterfront, along- side a restaurant and café. are so sought after. Northern Ireland also has its very own Orchard County, home to the famous crisp Armagh Bramley apples with many artisan baker- ies using local ingredients, from organic dairies and farmers. “People are often surprised to know that the creams used by the region’s chefs, the aged halal beef and lamb and organic salm- on on their restaurant menus come from this small part of the United Kingdom,” said Dubai- based, Sheethal Rishi, senior business development manager for Invest Northern Ireland, the UK region’s economic develop- ment agency. “This is a very exciting time for us and our NI food and drink companies as we are building momentum around Northern Ireland as a food destination and a key partner for the HO- RECA sector here in the region. With our most recent accolade and trade mission to the UAE and Saudi Arabia, we believe the sector will only go from strength to strength. We are also working towards bring- ing our delegation of Northern Irish food and drink companies to Gulfood at the Dubai World Trade Centre in February for the 13th year running.”
Hotel & Catering NEWS ME 21 News January 2019 New openings Offering a wide range of ameni- ties for both travellers and UAE residents, alongside a choice of six restaurants and bars, Stella Di Mare, Dubai Marina has now opened its doors. The décor at Stella Di Mare, meaning ‘the star of the sea’ in Italian, uses selected mate- rials imported from Italy and across the world for a 5-star fin- ish. The 369-room hotel offers art deco style suites, twin and king rooms, a fully-equipped spa with an extensive range of beauty treatments, and meeting venues. A unique feature is the 1920s inspired grand ballroom inside the hotel, serving as the ideal venue for big events, occa- sions, and wedding receptions. Triton, named after the Greek God and meaning ‘messenger of the sea’ is a fine dining, Mediter- ranean fusion restaurant at the hotel. The first floor venue offers an exclusive VIP entrance as well as a private dining area. Leon- ardo, named after the iconic Ital- ian polymath, Leonardo Da Vinci, is an authentic Italian restaurant with inventive twists. The décor features life-size models of some of Da Vinci’s most famous inven- tions, a standalone bar area, and its own entrance on the first floor. La Fontana, meaning ‘fountain’ Italian Brand Stella Di Mare Opens Dubai Property in Italian, is an all-day dining ven- ue offering an international buffet. It also features an authentic stone pizza oven and overlooks the ho- tel’s outdoor fountain. The Orphic Bar, located to the left of the lobby, is a lounge- style restaurant and café with international snacks and fine Italian coffee. Skyland, one of the few roof- top bars in the Marina, is locat- ed on the 31st floor of the hotel and Pool-side bar, located on the ground floor next to La Fontana, offers guests the opportunity to enjoy daily refreshments. The property comprises of 252 king rooms, 72 twin rooms, and 45 suites, all of which are fully air-conditioned and fitted with high-speed Wi-Fi, a flat- screen TV, personal safe, mini- bar, and 24-hour room service. The 550sqm roman bath in- spired spa offers a variety of treatments, including massages, facials, and beauty therapies. There are separate male and female saunas, a steam room, an indoor jacuzzi, and an out- door temperature-controlled swimming pool. The health and wellness options also include an indoor gymnasium and a salon offering hair, nail, and other beauty treatments. New launch The new mattress grades and pillows combine the latest technology with enhanced looks. King Koil has introduced a new range of comfortable sleeping solutions designed for a good night’s sleep. En- gineered for optimal com- fort and support, the new mattress grades and pillows have been manufactured with premium, organic ma- terials, and innovative tech- nologies to feel refreshed and rejuvenated. The new mattress grades such as Eco Rest Mattress feature horsehair proven to have hypoallergenic proper- ties and raw natural cotton padding that adds an extra naturalist element to the mattress. Additionally, Aero Plush mattress is equipped with smart cushion aero system technology that en- hances air flow and provides a buoyant sleep surface. King Koil also unveiled four new pillows called Chi- rapsia Dual Comfort Micro- fiber, Chirapsia Ortho, Ring Contour, and the Dual Com- fort Deluxe Goose Down pil- lows. The Chirapsia edition uses the sleep cool fabric technology with its phase change materials to absorb, store and release heat. Ring Contour pillows are en- hanced with new generation memory foam care which uses the open cell ring mem- ory foam that offers freshness and softness, prevents com- pression, and supports the King Koil Launches New Premium Sleeping Products head and shoulders. The Dual Comfort Deluxe Goose Down pillow uses superior goose down material. The new mattress collec- tion features the company’s recently patented ISCO Foam Gel Laminate technology de- veloped specifically for the sleeping industry. Additional unique mattress technologies include ifusion that helps in maintaining optimal temper- ature on the sleeping surface while conforming every curve of the body and advanced pressure support system, which provides proper spi- nal alignment reducing the tossing and turning. Free from harmful chemicals and toxins, King Koil mattresses are crafted from durable cot- ton and its high resilient foam helps in minimising motion transfer. Speaking at the launch, Sundar Rajan, CEO, Dubai Furniture Manufacturing Company, said, “Our focus has always been on provid- ing the most durable and comfortable sleeping solu- tions at affordable prices. This new line of mattress collection features the most advanced technologies to ad- dress the needs of the con- sumers looking for the ideal balance between comfort and value. We have put our hy- brid technology through ex- cessive testing to offer this curated selection of mattress- es to ensure everyone can find a mattress as per their sleep requirement.”
Hotel & Catering NEWS ME www.hotelnewsme.com 22 News January 2019 Initiatives Continuing its mission to be a sustainable, responsible, and environmentally-aware restau- rant brand, The Noodle House, UAE’s home-grown Asian soul food concept has enhanced its delivery driver safety initiatives including capping delivery bike speed at 100 kmph. Two years of research and development by The Noodle House operator, JRG Dubai, has culminated in improvements to its 27-strong fleet of customised delivery bikes and new uniforms designed to enhance safety and driver visibility. With strict etiquette pro- grammes and compulsory refresher courses in place to ensure delivery riders are highly-trained and courteous, The Noodle House delivery team ride under the man- tra that they must never put themselves at risk. “We all know riding a motor- bike can be dangerous, so we have spent considerable time in the last two years dedicating resources to ensuring the bikes, riding gear, and driver knowl- edge through training meet world health and safety stan- dards,” said Emma Banks, man- aging director of JRG Dubai. “While our loyal customers enjoy receiving our takeaways hot and fresh, we consider our drivers’ safety of paramount concern. Our investment in safety outweighs all other con- cerns, we’ve locked the speed of our delivery motorbikes at 100 kmph and trained our drivers to adhere to residential speed lim- its to ensure all our riders prac- tice safety over speed. JRG Dubai Increases Driver Safety Initiatives “One accident is one too many, so we have gone above and beyond normal industry standards to ensure our drivers are safe, happy and comfortable.” Affectionately known as the Doodlers, drivers of The Noddle House’s high visibility yellow bikes cannot take calls or look at their phones while riding. At the start of every shift, the 150cc motorbikes, limited to 100 kmph, are put through a rigorous planned preventative maintenance (PPM) check. “We have focused not only on the design of the bike but also on routine maintenance, per- sonal accountability, ownership, and training in handling and road safety,” added Banks. The single seater, fuel-effi- cient motorcycles are fitted with a raft of extra safety features and a padded backrest gives extra comfort. With all bikes com- plying with the ISO 9001-2008 QSA international safety stan- dard, each one is taken off-road for full maintenance overhaul every 1,000km and replaced after 150,000km. On the rare chance that something does go wrong on the road, drivers are given extra peace of mind with a dedicated helpline and main- tenance company. “A key point in considering the bike’s design and safety features was the food deliv- ery box,” explained Banks. “The Noodle House boxes are built into the bike’s chassis, ensuring correct balance and good ergonomics. Most com- panies simply bolt a box onto the back of the bike or worse some have the rider wear the box, which shifts the balance of the bike. Our super visible delivery boxes, which light up with the brand at night, are also Dubai Municipality and RTA approved.” The Noodle House has also gone beyond the UAE delivery sector’s normal standards, pro- viding its drivers with personal protective equipment (PPE) which is CE-certified and meets European safety standards. “From head-to-toe, our uni- form ensures our drivers are seen, safe and secure. In all good conscience, we can’t send any of our drivers out there knowing they are not fully pro- tected,” said Banks. The new uniforms, provided by technical motorcycle ap- parel experts SPIDI, offer better breathability for the hot weath- er, but maximum safety. The jackets include D30, a soft ma- terial which hardens on impact. Full body armour covers the spine, shoulders, elbows, chest, and ribs. The cotton trousers are lined with Cordura, an abra- sion and heat resistant material, and feature extra padding and armour around the hips, knees, and ankles. An RTA-approved high-visi- bility yellow helmet, wrist-sup- porting gloves with armoured knuckles and closed-toe, steel- capped boots complete the driv- er’s safety wear.
Hotel & Catering NEWS ME 23 News January 2019 Produce Launch Interfel, the French fresh fruit and vegetable association, re- cently took part in WOP Dubai (World of Perishables Expo) at the Dubai World Trade Centre. In total, the French apple harvest reached 1.5 million tons in 2018 according to the Apple and Pear Associa- tion (Association Nationale Pommes Poires), a number in line with the average results achieved in recent years, and slightly improved as com- pared to 2017. France cur- rently exports 35% to 40% of its apple production to approximately 100 countries. With an average of 60,000 tons of apples exported to the Middle East, the region accounts for 13% of French apple exports making it a key market for France. The Unit- Michelin Award winning chef Michael Mina’s new American Steakhouse has opened in the heart of Jumeirah. Dubai residents can look forward to a new dining des- tination from National Trading & Development Est with the launch of Prime Grill. An institution in the world of restaurants, James Beard award-winning chef Michael Mina brings his signature flair to the menu of the new restau- rant. The flavours offered are bold, authentic, and unequivo- cally balanced, with a particular French Apples Gain Popularity In The UAE And Saudi Arabia Michael Mina Opens New Restaurant In Jumeirah ed Arab Emirates and Saudi Arabia remain the two major markets for French apples in the Middle East representing more than 70% of volumes exported to the region. “France has a long history of exporting fresh fruits and vegetables into this market and we are committed to con- tinue the strong partnership. We strive to provide consum- ers in the region with France’s most premium produce and the satisfaction of our partners is of utmost importance. We also value the opportunity to be present in the market and at events such as WOP of- fering us the opportunity to showcase our leadership in the industry,” said Daniel Soares, director, International Market- ing at Interfel. emphasis on perfectly cooked wood-fired and dry aged meats as well as approachable, sea- sonal eats. Prime Grill is a wel- come respite for red meat lov- ing enthusiasts who are eager to enjoy a premium steak in an approachable setting. “Prime Grill is a concept that I’m very excited for. I wanted to offer Dubai locals a warm and inviting dining ex- perience that is affordable yet still delivered on not only fla- vour, but our signature MINA Group hospitality,” said Chef Michael Mina.
Hotel & Catering NEWS ME www.hotelnewsme.com 24 News January 2019 Produce One of the top cheesemongers in France, François Robin, win- ner of the Meilleur ouvrier de France Fromager award, recent- ly paid homage to everything cheese at an event organised by the French Dairy Board in Dubai. Hosted at French celeb- rity chef Pierre Gagnaire’s Pierre’s Bistro & Bar in Fes- tival City, the evening deliv- ered an array of mouth-wa- tering cheese creations. Speaking at the event, Robin said: “In the Middle East people have a very sophisticated taste when it comes to cheese and are familiar with the likes of Cam- embert, Brie, Roquefort and CNIEL Hosts World Renowned French Cheesemonger In Dubai even Comté, all of which are outstanding cheeses. However, the cheese is also very malleable and are the ideal accompani- ment to fruits, nuts, honey, and gingerbread giving an even greater range of taste.” The event welcomed a range of F&B professionals from the UAE who were treated to an alternative cheese board which showcased unique creations associating sweets and cheese. Dishes included the fig flower, a combination of Saint-Mar- cellin cheese and hazelnut, the comté lollipop featuring date syrup, pistachios, sesame, and almonds, goat cheese tarte fine, featuring basil and strawberry puree, a red basque, made from ossau-iraty cheese and espe- lette pepper jelly, and finally a christmas blue, which included fourme d’ambert cheese with gingerbread and honey. “I regularly use spices, pome- granate molasses, lemongrass, coriander, ginger, and dates when making cheese dishes. When I’m being creative and developing new tastes and sen- sations it is imperative to use the very best ingredients and that’s where French cheese comes into play,” Robin added. The UAE imported 2,725 tons of French cheese last year, while Saudi Arabia, Lebanon, Iraq, Jordan, and Kuwait, im- ported a total of 17,900 tonnes. “French produce, par- ticularly cheese, has seen an unprecedented increase in interest from Middle East con- sumers. As such many French cheese exporters to this region are seeing a spike in demand from restaurants, supermar- kets and, thanks to evolving tastes, consumers in their own homes. With the growth of the culinary scene, there will be even greater opportunity and demand, for French cheese to become a staple on Middle East menus,” said M. Laurent Damiens, communication di- rector of CNIEL, the French official dairy board.
Hotel & Catering NEWS ME 25 News January 2019 New Launch New openings Bab Al Mansour a new Moroc- can cuisine restaurant has of- ficially opened on the Sheikh Mohammed bin Rashid Boule- vard in Downtown Dubai. The restaurant features organ- ically grown food imported from Moroccan farms complemented by the array of authentic recipes in a setting with high ceilings, vibrant lighting, and white and gold embellishments to create a royal dining experience. “We are proud to welcome UAE residents and visitors to experience authentic Moroc- can cuisine presented by our celebrity chef Choumicha. We have worked hard towards identifying the best location for this culinary gem as well as designing our beautiful in- terior that allow our guests to feel like they are dining at the royal court of Meknes,” Rabih Al Ghaith Holdings has an- nounced the re-branding of its hospitality product, Gloria Hotel to Two Seasons Hotel & Apartments under the man- agement of Two Seasons Hotel Management LLC. The company described the move as a mutual decision reached amicably between Al Ghaith Holdings and Gloria Hotel Management. The de- cision to change the brand from Gloria Hotel to Two Seasons Hotel & Apartments will become effective as of this month. The Two Seasons brand em- phasises quality throughout its services, while the hotel offers comfortable accommodation in Dubai for travelling execu- tives, families, holidaymakers as well as long staying guests. The property has undergone substantial refurbishments from lobby to rooms to im- prove the product standards as New Moroccan Restaurant Opens In Downtown Gloria Hotel ReBrands To Two Seasons Hotel & Apartments Daher, CEO, global catering services said. Bab Al Mansour takes in- fluence from the historical landmark built in the city of Meknes. Just as the structure has withstood the tests of time by maintaining its original de- sign since its construction dur- ing the time of Sultan Moulay Abdullah in 1732, the food at Bab Al Mansour maintains the use of traditional recipes us- ing over 70 organic Moroccan- sourced ingredients. Guests can enjoy famous Moroccan dishes such as cous- cous, tagines, rfisa, and tanjia along with delicacies like the braised beef tongue, chicken pastille, and beef brain mari- nated and cooked with tomato sauce. The enire menu has been conceptualised by Moroc- can chef Choumicha. well as in generating attractive selling points. Two Seasons Hotel & Apart- ments boasts 1010 rooms and suites, in a prime location di- rectly opposite Dubai Internet City metro station. The new brand will still be an alcohol- free property but applying the BYO system. “The creation of our home- grown brand, and the upgrad- ing of our current property will certainly enhance our guest interaction, by offering per- sonalised service and quality standard to our customers”, said Freddy Farid, managing director of Two Seasons Hotel Management LLC. Two Seasons Management Company plans to launch new hotels in Dubai and Morocco within the next two years which will include Hotel Deluxe Apartments, Beach Resort, and Lifestyle Boutique Hotel.
Hotel & Catering NEWS ME www.hotelnewsme.com 26 In Focus January 2019 Claudia van der Werf, director, Desert River, tells Hotel & Catering News ME about their lighting products Desert River How long has Desert River been in the lighting business? We have been selling lighting products to the GCC hospitality sector for over 10 years now. This ranges from large statement lamps for outdoor use by Italian brand Slide to a huge selection of rechargeable table lamps. Battery operated lamps have almost taken over from traditional candle products, as they are safer, cost effective, and practical for F&B & spa professionals. We have sold our products to most of the 4-star and 5-star hotels in the region. Tell us about your new website for table lights. The industry is evolving and restaurants and cafés are moving away from the traditional candles on tables. F&B operators are looking for unique designs, quality lamps, and the newest innovations that match the style of their venue. The UAE dining scene is very dynamic and constantly changing, and we noticed an increase in last minute demands for table lighting. With our new concept tableLights.me we keep a large stock here in Dubai and deliver the next day. We offer plenty of choice for every budget, a 2-year warranty and 30-day money back guarantee. We also offer our customers the option to sign up for a trade account, request an online quote, and pay online. What can customers find on the new website? We offer the best selection of cordless table lamps in the Middle East, ranging from our economy range Yallah! lights, to high-end customised elegant lamps made out of metal by Imagilights. Other brands include our own brand Filini and European imported brands like Fermob, Qult, Sirius, and Fatboy. What is trending in the hospitality table lighting industry? High end designs in gold, copper, and dark lava brushed metals for fine dining and high- end bars, which is covered by the Moments by Imagilights range, is very much in demand. Lamps with facetted glass that look almost like jewels and have structure and glitter effects, like our Filini Classic range, are favoured by the more glamorous venues. What is your latest product launch under table lighting. We are very proud to introduce the addition of Qult candle holders from Germany to our portfolio. A Qult candle holder looks like a real candle and feels like one, too. But this one will last forever. Qult candles don’t melt in the sun, turn yellow or burn down too quickly. Every candle is hand made in Germany from a premium wax-like material that stays in the same shape and size as it is manufactured. The interchangeable maxi tealights sit neatly inside the candle and create a zen glow from inside out, radiating warmth while giving a realistic ambiance of a flickering flame.
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Hotel & Catering NEWS ME www.hotelnewsme.com 28 BNC Publishing’s resident food aficionado, Mark Anthony Monzon discovers the best new restaurants in town. El Noctambulo “I hate tacos…” said no Juan ever. That’s a very popular joke that I think has a lot of truth in it because I have never met anyone who doesn’t like tacos. That’s probably why a brand new resto-bar El Noctámbulo has opened its doors on at the ground floor of Building 8 in Dubai Design District. The Mexican restaurant concept was developed by Samer Hamadeh - creator of the renowned Akiba Dori and Stereo Arcade and was inspired by the dark urban tale of La Mujer Lechuza (a story told to children to keep them from going out at night), but turned into a fun and colorful space. The restaurant is named after those who defy those legends, El Noctámbulo (the night owl) and features a taqueria and tequila bar, serving up Mexican cuisine led Gastronomy Uncovered January 2019 by Chef Maria Sainz. The one thing that I like about El Noctambulo is that they know their identity. The menu is simple and focused on the Mexican dishes that we have all tried and loved. Guests will get to indulge in Mexican cuisine made with fresh ingredients sourced from the homeland itself. El Noctámbulo is based on an outsider’s view of what a grown up taqueria would be like. The service is swift, with the kitchen creating a dozen different types of tacos, flautas, empanadas, guacamole and a bar serving everything from tequila, mezcal and the famous Micheladas with music being predominantly Mexican Hip Hop and RnB. El Noctámbulo’s colorful and bright location is a tribute to Mexico and its delicious cuisine, perfect for lunch, dinner or drinks. If you’re visiting, try the tropical guacamole, flautas, crispy fish tacos, cheese empanada, and leave space for the homemade tres leches, churros con chocolate, and my new ultimate favorite, cheesecake tacos. To discover more dining gems in the city, follow Mark on Instagram @markmyworldblog or visit www.markmyworld.me
Hotel & Catering NEWS ME 29 Gastronomy uncovered January 2019 Matagi Matagi is a new Pan Asian restaurant in the iconic Emerald Palace Kempinski Dubai, Palm Jumeirah. I was lucky enough to be one of the first ones to try it as soon as they opened and all I can say is, impressive is an understatement. This authentic, yet contemporary concept is the vision of hospitality leaders Atelier EPJ behind some of the most famous restaurant brands such as Ruya, Tamba, and La Petite Maison, to name a few. The venue has been envisioned to pay tribute to simple, well sourced ingredients, handcrafted by masters, whilst cleverly challenging common perceptions around Asian food. The result is a place of culinary mastery for avid and sophisticated foodies, bringing innovative pan-Asian culture to life through mouthwatering creations. The interiors compliment the dishes on the menu, which are packed full of inspirational tastes and textures, yet presented in their most uncomplicated form. The kitchen explores the breadth of the pan-Asian region, drawing inspiration from Japan, Indonesia, Thailand, China, Singapore, Malaysia, and the Philippines for an elegant, yet eclectic Asian dining experience where diners are sure to return time and time again. One of the most notable features of the restaurant aside from the interior design is the dramatic show-kitchen where guests can see through how the dishes are created and are treated to an immersive food journey that is curious and captivating whilst remaining refined and polished. With influences from some of the Asian countries, the dishes that I tried were of world-class varieties. Designed to be shared and each prepared using the freshest local ingredients, every contemporary dish retains the essence and ethos of the place of origin. Mains include a number of signature dishes, including large plates, Clay Pots, noodles, and steaks, resulting in an impressive epicurean experience. If you’re a fan of the Asian cuisine, Matagi should be on top of your list. Full of authentic Asian touches and set in a glamorously elegant environment, Matagi is a place that challenges convention with simplicity, style, creativity, and passion.
Hotel & Catering NEWS ME www.hotelnewsme.com 30 Cover Story January 2019
Hotel & Catering NEWS ME 31 A museum, a library, traditional alleyways, luxurious baths, a gramophone to play your vinyl records inside the rooms, and a slightly tilted circular wind tower are just a few things that will catch your eye when you visit the recently opened Al Bait Sharjah. The boutique property, which is valued at AED200 million, is home to 53 luxury rooms and suites, and Mahak Mannan spoke to general manager, Patrick Moukarzel on what makes the property stand out in the region. discovering Emirati Heritage Cover Story January 2019 I f you recall walking around the souqs of the UAE about two decades ago, a walk around Al Bait Sharjah is sure to give you the feeling of nostalgia, an ode to traditional Emirati culture. Al Bait, which translates to ‘The Home,’ is part of an Emirati conservation project in Sharjah spearheaded by the Sharjah Investment and Development Authority (Shurooq). The hotel is the latest on GHM’s international list of hospitality properties and features a collection of four heritage houses once owned by local families. Apart from its 53 rooms and suites, the 10,000sqm property features dining offerings inspired by Middle East and Far Eastern cuisines, a luxury hammam, a helipad, a fleet of 2019 Mercedes cars, and an iconic 1967 Mercedes Pullman limousine. “Al Bait Sharjah is a dream project and a sentimental one too for both, GHM and Shurooq. All the stakeholders wanted to make sure that no stone was left unturned to ensure a grand and meaningful opening,” says Patrick Moukarzel, general manager, Al Bait Sharjah. The hotel is part of the Emirate’s largest historical preservation and restoration project called Heart of Sharjah. The heritage project, plannd over a 15-year period and targeted for completion by 2025 aims to revitalise the district and restore the culture and stories of the past. “Knowing the history of the Emirate and this area specifically, whilst incorporating GHM standards took some time but we wanted to do a splendid job. The pre-opening team is crucial to any property, while some of the executive members including me are from GHM, the others were handpicked on the basis of their persona, energy and passion towards this industry. Skills can be taught, but we needed people with the right attitude,” Moukarzel continues. “The opening of the property meant the world to us. The fact that HH Sheikh Dr. Sultan bin Muhammad Al Qasimi, the ruler of Sharjah hand- picked the opening date so he could be a part of the ceremony advocates how much it means to everyone.” THE HISTORY This is GHM’s first property in the UAE and is also listed as one of the Leading Hotels of The World. “Al Bait Sharjah is a sanctuary where the traditional and contemporary meet. The architectural language of this heritage resort is a nod to Emirati aesthetic with finer touches of luxury. The concept of the luxury resort highlights Sharjah’s quintessential charm, through the restoration of four heritage homes, once owned by influential Emirati families that had a significant impact
Hotel & Catering NEWS ME www.hotelnewsme.com 32 Cover Story January 2019 on Sharjah’s history, and will remain an important part of Al Bait Sharjah’s legacy,” according to Moukarzel. “The unique architecture of the resort revives the heritage of the region whilst integrating with the historic fabric of the emirate of Sharjah. However, the most unique aspect of the resort has to be the museum and the library, located in Bait Ibrahim Al Midfa heritage building. Restored with a focus on preserving the traditional significance, the spaces are inter connected. Home to antiquarian and literature dating back centuries, the museum and library allows our guests to immerse into the region’s history, art, and culture.” A key feature of the hotel is the slightly tilted circular wind tower, which has been restored with utmost care to ensure it is standing as close as possible to the original structure. Speaking about the families who
Hotel & Catering NEWS ME 33 Cover Story January 2019 used to once call the ruins of this hotel, home, Moukarzel says: “Some of Sharjah’s most prolific and influential families used to reside in the five houses. The most renowned being Al Midfa family who were based here for generations and most of the heritage buildings are named in their honour. Heart of Sharjah wasn’t just a residential stronghold of influential families, but also served as a trade hub and meeting place for Bedouins. Now, the bylanes of this marketplace are dotted with quaint stores selling antique silverware and handcrafted goods, exquisite perfumes, and carpets, almost as if time stood still here. Interacting with the souq’s vendors, where guests have direct access to, gave us great insight about the history of the place and how it used to be half a century ago. “Ibrahim al Midfa, whose bait and majlis are part of Al bait resort, was a very prominent persona in Sharjah’s history having served as a secretary to four rulers of Sharjah until 1983. He was the author of the first published newspaper in the region, Oman Newspaper, which was handwritten weekly in six copies. His bait was also home to the first post office in the Trucial States and his majlis was the meeting place for local businessmen and prominent members of the society.” Some of Ibrahim Al Midfa’s personal belongings like a marble inkwell, a pen made out of wood, and a parker watch are on display in the museum along with other artefacts from the Sharjah Museums Authority Collection. “Making the most of the unique setting of the resort, our aim was to highlight the legacy of the area and be able to tell a compelling story to our guests about the place, the people who used to live here, and what it meant in the history of the region,” Moukarzel explains. “Our library offers a broad selection of local and international titles on the history of Sharjah and the region in English, Arabic, and German. Our guests can also browse through albums, read local bestsellers, and play games popular amongst the Emiratis. “The narrow pathways and the souq around the resort lend an old charm to the resort. The restoration team has gone to great lengths to preserve and highlight the beauty of the coral walls and restore the region’s only circular wind-tower to its former glory. “Displaying splashes of modernity, the décor features traditional, hand-carved timber furniture, while the suites are decked with intricately detailed wooden chests. The guestrooms feature areesh Patrick Moukarzel, general manager, Al Bait Sharjah
Hotel & Catering NEWS ME www.hotelnewsme.com 34 ceilings, made of palm leaf stems that are soaked and tied using palm fibre rope, combining traditional Emirati and eco-friendly design aesthetics together.” As with any new project, the journey to the completion of al Bait Sharjah was not an easy one, “There were surprises along the way but all pleasant ones. We were discovering new aspects of this area daily. From the coral walls to the trees, every element of the surrounding had a story attached to it. While we wanted to preserve it, we also wanted to retain the essence of the Heart of Sharjah. During the last stage of the hotel’s restoration and construction, we discovered a mosque underground just beside the entrance. The contractors, along with international archaeologists, are now working on restoring the mosque and preserving it to the best of its form,” Moukarzel says. “We at Al Bait don’t believe in challenges. We see everything as an opportunity. With the opening and the first guests arriving at Al Bait, we now have the opportunity to put months of training and skills into practice and improve our offerings, based on feedback. “We measure success from a 360-degree angle. Our success is not only quantified by the revenue or bookings, it’s predominantly hinged on the satisfaction of our guests as well as our teams who are passionate and have worked hard to make this project a success. We also look at the interest in Sharjah as a destination for travellers eager to learn about the history and culture as well as enjoying luxury experiences.” LOOKING AHEAD Now that the property is open, Al Bait Sharjah aims to become one of the leading destinations for travellers coming to the UAE looking to get an authentic cultural experience. “Al Bait Sharjah is an extremely unique property, offering a very niche product. We offer ultra modern luxuries in the Cover Story January 2019
Hotel & Catering NEWS ME 35 historic Heart of Sharjah, integrating the resort’s offerings with the souq and museums. With Sharjah serving as the cultural hub of the region, Al Bait Sharjah is ideally located to attract locals and tourists alike. We don’t believe that we have a competition in the region," says Tetyana Polunina, director, sales and marketing, Al Bait. “Due to its ideal location in the Heart of Sharjah, the resort will become a prime hub for travellers seeking a true Emirati experience in a luxurious setting. Nestled in the midst of museums and popular tourist spots, we expect the resort to further integrate with Sharjah’s focus on art and culture.” Cover Story January 2019 Tetyana Polunina, director, sales and marketing, Al Bait
Hotel & Catering NEWS ME www.hotelnewsme.com 36 Special Feature January 2019 When it comes to Italian food, pizza and pasta is as traditional a cuisine as it gets and in October 2018, Mahak Mannan visited Milan with one of the leading companies in the pasta world, Barilla, to celebrate World Pasta Day and attend the Barilla Pasta World Championship. Carolina Diaz, representing the USA was crowned the Master of Pasta at the end of the two-day championship and we have all the details for you. All About The Pasta Eighteen chefs under the age of 35 from 17 different countries and Italian cruise line Costa Cruise participated in the single elimination tournament, the Pasta World Championship in Milan last year. The event, which is now in its seventh year was organised under the theme ‘Eat Positive’ and offered a unique look into the importance of pasta in a healthy diet, from live cooking demonstrations, tastings, and conferences to wellbeing and sustainability from field to table. Barilla also revealed its very first legume pasta line made entirely of red lentil flour and chickpea flour, at the
Hotel & Catering NEWS ME 37 Special Feature January 2019
Hotel & Catering NEWS ME www.hotelnewsme.com 38 event. The new Barilla Penne Red lentils, Casarecce chickpeas, and Fusilli Red lentils were launched as part of Barilla’s efforts to encourage a greener, more sustainable food chain. Michelin-starred chefs Lorenzo Cogo, Viviana Varese, Luigi Taglienti, and Holger Stromberg along with American food photographer and influencer Brittany Wright formed the jury. Chef Davide Oldani, Barilla brand ambassador and a visionary in the Italian food world was also present at the event, while John Dickie, best seller author and professor, and Francesca Romana Barberini, author and personality, acted as masters of ceremony. Kitchen Theory co-founder Jozef Youssef and basil farming trailblazer Giuseppe Special Feature January 2019
Hotel & Catering NEWS ME 39 Founded in Parma in 1877 from a bakery and pasta store, Barilla is now one of Italy's biggest food groups and a world leader in the pasta and ready-to-use sauces market in mainland Europe and Scandinavian countries. The Barilla Group has 28 production sites, 14 in Italy and 14 abroad, and exports to more than 100 countries. Every year, the company’s plants produce about 1,800,000 tonnes of food products, enjoyed by consumers all over the world, under the Barilla, Mulino Bianco, Harrys, Pavesi, Wasa, Filiz, Yemina and Vesta, Misko, Voiello, Gran Cereali, Pan di Stelle, and Academia Barilla brands. When he opened his store in 1877, Pietro Barilla's overriding aim was to make good food. Today, that principle has become Barilla's corporate mission under the ‘Good for You, Good for the Planet’ approach. ‘Good for You’ means constantly improving the products, encouraging the adoption of healthy lifestyles, and improving people's access to food and social inclusion while ‘Good for the Planet’ means promoting sustainable supply chains and reducing CO2 emissions and water consumption during production. The Barilla Group Special Feature January 2019 Bonati joined the event as speakers. Speaking on the theme of the year, Raffaele Daloiso, chief marketing officer at Barilla Group said: “At Barilla, we want to encourage the next generation of talented chefs to express themselves through pasta and ultimately inspire food lovers across the world to eat in a positive and healthy way.” At the end of the nail-biting two-day competition, Carolina Diaz, 34, of Terzo Piano at the Art Institute of Chicago, USA, won the title of Master of Pasta at the seventh edition of the Pasta World Championship. Competing against 17 other young chefs from across the globe, Diaz cooked a reinvented Spaghetti al Pomodoro, which won the judges hearts, in the finale against Chinese chef Toby Wang, 33, from Beijing. Diaz used every part of the tomato to make a dish that exemplified the perfect balance between acidity and sweetness. She added the stem to the sauce for an herbaceous component and used three different types of cherry tomatoes for the sauce. “I’m truly honored, I did Italian my way,” Diaz, American chef and winner of the 2018 Barilla Pasta World Championship said. “I’m honored to be the first woman to win the Master of Pasta title, women are taking over and it’s time that our work gets recognised around the world.” Diaz grew up in a large Mexican family outside of Chicago and learned how to balance flavours from her father. After a few years working as a line cook, Diaz decided to explore Italian cuisine in 2012 and eventually joined the Terzo Piano team at the Art Institute of Chicago in 2016 as chef di cucina. Diaz believes in using local, organic, and sustainable products to cook delicious Mediterranean dishes with a Midwestern twist.
Hotel & Catering NEWS ME www.hotelnewsme.com 40 In the mix January 2019 Tell us a little bit about yourself. I come from a little town in Serbia called Pirot, close to the Bulgarian border. I left Serbia to travel the world and get to know new cultures. Upon arriving in South Africa, I picked up some work in a bar and fell in love with it. Most of what I know today I learned in Cape Town during my time there. How do you bring creativity to your drinks? As Tribeca’s brand ambassador, creativity is at the core of everything I do. We’re a New York themed resto-bar that strives to be on the cutting edge of Dubai’s nightlife scene. To ensure our cocktail menu is always evolving, I love to experiment with seasonal flavours. I’m fascinated by how marrying certain ingredients produces an amazing drink, quite often using flavours you wouldn’t expect to work together. You’ll find everything from eggs to coffee in our cocktails. One of my most recent introductions was Tribeca’s wellness cocktail menu in collaboration with Go Organic. These cocktails are packed with powerful ingredients like kale, aloe vera, and spinach but can be customised with a cheeky splash of spirit. What is your signature drink? It would have to be Tribeca’s Halle Berries cocktail. A summer elixir or a winter treat, this cocktail tastes just as sweet all year round. I combine the freshest raspberries I can get my hands on with a powerful punch of spirit. I then add an electric tang with a dash of passion fruit flavoured spirit and some passion fruit. I then round the cocktail off with Chambord, passoa, and a refreshing squeeze of lime juice. What is the most important factor in mixing the perfect beverage? Like life, the secret to the perfect drink is balance. Too much of anything won’t make anyone happy. While a glamorous profession, bartending has taught me a lot about life, people, and personal discipline. Which is your favourite syrup or flavour to work with? Vanilla, the king of flavours. Vanilla has been used as a flavouring agent since the bronze age. It was commonly infused into olive oils and is one of my favourite flavours because of its flexibility. It’s got a strong character and is incredibly versatile, a pinch of vanilla can turn an average beverage into the perfect birthday cocktail. How often do you experiment on your beverage offerings? I spend more time being a mad scientist than a bartender at Tribeca. I’m always experimenting, trying to create the city’s next best cocktail. I create something new every week, however I’m only ever happy with one out of ten. Which beverage is a guest favourite? Dubai is a city that never sleeps and that’s because it’s buzzing on espresso martinis. After a long hibernation, the cocktail has woken up and is back to being a regular order at the bar. What do the coming months hold for your beverage menu? Our cocktail menu is a chameleon, it’s always changing its colours. Our cocktails are adapted to the season and the menu sees a regular dose of our team’s creative juices. Global food trends also influence what our customers are sipping on. Funky drinks are always in the pipeline so stay tuned. We spoke to Zarco Cucuz, brand ambassador and bar guru, Tribeca, about his love for mixology.
Talent January 2019 Hotel & Catering NEWS ME www.hotelnewsme.com 42
Hotel & Catering NEWS ME 43 Talent January 2019 26-year-old Deanna Naidoo recently took the reins at Table 9, Hilton Dubai Creek as senior chef de partie and acting head chef. We caught up with the South African chef on her journey in the hospitality industry. Onwards and Upwards Tell us a little bit about yourself. I started my career at Capsicum Culinary Studio in Pretoria, South Africa and after I completed my graduation I moved to Abu Dhabi and joined Hilton as an apprentice. I spent three years studying and working at the same time, with an opportunity to experience the action behind the scenes in different restaurants, learning different cuisines and specialties. After finishing the program, I was promoted to chef de partie at BICE Ristorante, Hilton Dubai Jumeirah. After spending some time working in Maldives as a chef in a Spanish restaurant, I decided to move back to Dubai and take up the position of senior chef de partie at Table 9. Describe your first ever role in the F&B industry. I started as an apprentice with Hilton in 2014 and it was a great experience as I was given the opportunity to work in various restaurants including Table 9. For me, the time spent at Table 9 was the most exciting as I had the opportunity to work with great chefs who had some serious cooking skills. Describe your current role and responsibilities. My current position is senior chef de partie at Table 9, but I am also the acting head chef at the moment. My main responsibilities include leading the team, ensuring the best food quality, menu planning, food costing, and conducting cooking classes. Who has inspired you most in your career? It has to be my grandmother and mother. My grandmother, who is also an amazing chef was the person who taught me how to cook and my mother always encouraged me to do what I’m passionate about. How do you view the F&B scene in the region? The Dubai food scene is growing every year, but I don't think it’s as mature as the rest of the world. The modern cuisine is misunderstood and not appreciated in the way it should be. What is the biggest challenge of your role? The biggest challenge for me is juggling all aspects of the kitchen, for example, working in the different sections, checking each and every stage, and making sure that only the best quality dishes leave the kitchen, while taking the responsibility of being a good leader to my team. What is the best aspect of your role? The best aspect is definitely creating new dishes. Being able to share my ideas, put them onto the plate and have people enjoy it is by far the best part of the job. If you could work in any restaurant in the world which one would it be? Without a doubt, Gaggan in Bangkok, Thailand, which is a place I recently visited. I think Gaggan Anand is an amazing chef who has taken food to a whole different level. I would love to learn from him and work with him. What tip would you share with new staff starting out in the F&B industry? I would say that you should definitely have a passion for what you do, because without passion, it’s an extremely difficult industry to work in. October 2018 – To date Senior chef de partie, Table 9, Hilton Dubai Creek March 2018 – October 2018 Chef de partie, Lux South Ari Atoll, Maldives July 2017 – March 2018 Chef de partie, Bice Ristorante, Hilton Dubai Jumeriah Experience
Hotel & Catering NEWS ME www.hotelnewsme.com 44 Event preview January 2019 Gulfood, the world’s largest annual food and beverage trade exhibition will celebrate its new ‘The World of Good, The World of Food’ theme by launching the Gulfood Innovation Summit, a robust new conference programme, in 2019. Gulfood 2019 In line with the proposition of its core theme, the 24th edition of Gulfood, running at Dubai World Trade Centre (DWTC) from February 17-21, 2019, will see consumer preferences feature heavily in the Gulfood Innovation Summit, which will see three-days of industry discussion, from February 18-20, and the airing of a global social and economic outlook for the F&B industry on its first day. “The summit will tackle a diverse range of issues which are already impacting, and will continue to effect, the global F&B industry during this hugely transformative part of its history,” said Trixie LohMirmand, senior vice president, Exhibitions & Events, DWTC. “As an educational forum, the summit is a vital learning ground and essential for those looking to keep up with the pace of change this sector is currently experiencing.” Keynote addresses on the industry’s challenges and opportunities and global food supply will come from Dr. Bernhard van Lengerich, board member of Beyond Meat and former chief science officer & vice- president of Technology Strategy, General Mills, and Paul Newnham, director of the World Food Programme, United Nations. Elsewhere, incisive success pointers will be unveiled by some of the biggest names in the local, regional, and international business with distributors picking up tips from Bhushant Ghandi, general manager of international F&B company Truebell, which is one of the GCC’s largest independent
Hotel & Catering NEWS ME 45 Event preview January 2019 offering as a strategic hub for setting and evolving global food trade trends, Gulfood organisers DWTC have instigated another round of show innovation. Gulfood visitors will discover a show taking up more than 1,000,000sqft, with 5,000 exhibitors and 120 country pavilions vying for business with the latest F&B produce across eight primary market sectors like beverages, dairy, fats and oils, pulses, grains & cereals, health, wellness, meat and poultry, power brands, and world food. Also new at Gulfood 2019 is a range of immersive features designed to enhance visitor experience and facilitate greater business opportunities, including CxO Club, Start-Up Programme, the Meat-Me competition, Tea House, and a dedicated Health Lab. “The new features are designed to reflect the trends the industry is currently undergoing and will bring new dynamics to a show that is already well known for its vibrancy in product and service innovation,” LohMirmand added. The show’s new Start-Up Programme will see more than 50 entrepreneurs from around the world demonstrate their increasing penetration of the international F&B segment, and will feature a conference series focused on topics concerning F&B start-ups, and a pitch platform “Gulfood continues to underline its trend setting status as global industry pioneer and the 2019 show raises the bar even higher. The diversity of the content on offer and new immersive experiences, in addition to increased potential for new market opportunities, will enable visitors to get the most out of their Gulfood stay while ensuring exhibitors continue to get access to the audience they most wish to meet and buyers with specific interests in their sectors,” added LohMirmand. Gulfood 2019 is a trade event open strictly to business and trade visitors. The show is open 11am-7pm from February 17 – 20 and 11am- 5pm on February 21. Visitors who pre-register before February 07 will save AED150 (USD40) on the on-site entry fee of AED420 (USD114). Visit www.gulfood.com food and licensed beverage importers. Retailers will hear how changing consumer preferences are driving a sector revolution in a panel discussion aimed at airing new strategies, showcasing technologies and ensuring industry players select the right product mix, while Yusuff Ali, MA, chairman and managing director of retailer Lulu Group will feature on the panel alongside a senior representative of hypermarket chain MAF-Carrefour. Some of the biggest online delivery channel players will also take to the summit stage to give their views on how the sector will continue to impact the F&B scene. Insights will come from Anis Harb general manager, Dubai, Deliveroo, Spencer Price, CEO of Halla I/O, and Toon Gyssels, chief operating officer, Talabat. The Summit spotlight will also fall on Saudi Arabia and Egypt with industry forecasts being proffered for both countries. Having already won major international acclaim for the breadth and depth of its
Hotel & Catering NEWS ME www.hotelnewsme.com 46 SIAL Middle East drew the participation of 1,089 exhibitors, 34 country and specialised pavilions, and 28,073 industry experts from over 45 countries. Thamer Al Qasimi, chairman of the SIAL Middle East 2018 Organising Committee, said: “The exceptional success of SIAL Middle East 2018 and the unprecedented visitor turnout demonstrates the continued regional and global interest in the mega event that serves as an ideal platform to explore the latest F&B products and services, and to discuss promising investment opportunities with leading specialists, top buyers, and decision-makers. “It is a top priority for SIAL Middle East to support the regional F&B sector in keeping pace with the latest industry trends, strategies, and innovations to ensure the continued development of national food industries and enhance food security for the sake of current and future generations.” The total food sales in the UAE in 2016 rose to AED121 billion, with the country’s food consumption expected to increase from 48.1 million tonnes in 2016 to 59.2 million tonnes by 2025. Food exports to Abu Dhabi reached AED516 million in the first half of 2018, while its food imports stood at AED3.3 billion. The total investment in the food industry is set to increase from AED5.2 billion to AED10.4 billion over the next three years, representing a 40% growth. After three years, the investment is expected to increase by AED1 billion, registering a 10% growth. The event also witnessed the announcement of Al Rawabi Diary Company, Munkyeong Omija Valley Co. Ltd, and Philippines Department of Agriculture as the winners of SIAL Innovation contest. The winning products included Al Rawabi Diary Company’s Nutree Boost in gold category, Munkyeong Omija Valley’s OMI Everyday Concentrate & Extract Series in the silver category and Philippines Department of Agriculture’s Instayum Mushroom Chips in the bronze category. Another major highlight of the event on its final day was the UAE National Coffee Championships, a competition certified by World Coffee Events (WCE) and sanctioned by the Specialty Coffee Association (SCA). The contest drew the participation of 24 specialised national companies in the hospitality sector. SIAL Middle East 2018 also featured a series of interactive sessions, seminars, and workshops that drew the participation of leading local, regional, and global experts. The attendees The ninth edition of SIAL Middle East, the food, beverage, and hospitality event and the fourth edition of Abu Dhabi Date Palm Exhibition took place last month at the Abu Dhabi National Exhibition Centre, facilitating 135 trade deals valued over AED5 billion. Here we round up all the action from the three- day trade exhibition. SIAL 2018 Event review January 2019
Hotel & Catering NEWS ME 47 Paul Da Costa Greaves, from Koppert Cress tells us about the importance of seeds in micro greens. Maximising On Micro Greens discussed the latest F&B trends as well as key issues related to food production and innovation to meet the region’s surging food needs, triggered by rapid economic and population growth. Representatives of participating companies praised the significant uptake from trade visitors and the public for the exhibition and appreciated its wide-ranging appeal and high level of organisation. Asma Mohammed Ali, head of business development at the National Initiative for the Development of the Agricultural Sector, said: “Bahrain is participating in SIAL Middle East for the first time this year with a national pavilion. Alongside four other companies that specialise in agricultural production and manufacturing, the National Initiative for the Development of the Agricultural Sector is also present at the exhibition to help step up the contribution of the agricultural sector to the GDP and to formulate future plans to achieve prosperity in this vital sector.” Exhibitors at the pavilion that received a high footfall of trade visitors, applauded the visitor turnout and reiterated their intention of participating in future editions. Among the Bahraini companies participating in the exhibition were Peninsula Farms showcasing its latest innovation in manufacturing soap from goat milk. The country pavilion of Morocco, who participating for the sixth time in a row, attracted strong participation of Moroccan cooperatives. One of the largest country pavilions participating in the event, it featured 100 agricultural cooperatives, mostly small farmers, as well as 24 exhibitors. On the second day of the SIAL, the Mercurys, the award ceremony in travel catering worldwide, announced the winners of the 2018 edition of the contest. The winners included Tops Foods, Koopskaap (Pty) Ltd, Kaelis On Board Services & BA, Sola Airline Cutlery B.V., Diversey, Saudi Airlines Catering Company, Savarin Deserts, Beemster Cheese, D&F Marketing GmbH & DELTA, and En Route. “It is important that we as Koppert Cress exhibit at events like SIAL because chefs use us as a larder and it is a great platform to communicate with chefs, hotels, and restaurants. Koppert Cress are the first innovators in the micro green’s world. We grow our produce in sustainable greenhouses, but a key factor is that we grow our own seeds. We are also the only such company worldwide whose products are used in hospitals. Chefs only see us as the producers of micro greens but behind the scenes we are busy working on a lot more important stuff with the government and ministries because health is an important factor for us,” he said. “Growing our own seeds is really important because we have the traceability. The micro greens business is quite fashionable with urbanisation and vertical farming but there are seeds available over the internet and a lot of start-ups are buying the seeds with no traceability. In turn, they have infections and the crops are faced with problems. and this is making the market very pressurising. “When you don’t know where the seed comes from, the crop is prone to infection. The little seeds produce a chemical to kill insects, if the crop is attracting insects, it does not have that shield. We do most of our production in Holland but are in business across the region. Growing our own seeds is one of the factors that separates us from the other because at the end of the day a chef looks for consistency, reliability, and sustainability and we offer that.” Event review January 2019
Hotel & Catering NEWS ME www.hotelnewsme.com 48 Event review January 2019 Fahiyas Pangat, CEO, The Deep Seafood Company tells us about their sustainable practices. Sustainable Sourcing Of Seafood "The Deep Seafood Company started in 1984, almost 34 years ago in Abu Dhabi and our main aim was to serve the retail market. Eventually we grew to the hotel industry which is our main source today. We have close to 167 vehicles across the UAE supplying fresh, frozen, and live seafood to hypermarkets, the HORECA industry, airlines, and high profile clients." he said. “The main core of the business is supplying fresh, frozen, and live seafood to the HORECA industry. Out of our total volume, we locally source 30% of our seafood and another 30% makes up fresh imported seafood. The rest is imported frozen seafood. Volume wise we have around 80-85 containers come to the factory and we then give to produce to our clients as per the requirements, in whichever form required. Speaking about sustainability, Pangat said: “We have a booklet explaining seasonal fishes, which we ask all our clients to follow. This lists fish to be avoided and which to be taken. We have had major discussions with companies on what kinds of fish can be sustainably sourced at which point of time. We also ask our clients to look at the website choosewisely.com, before placing their orders as it states which fish should be used and which ones to avoid. We also provide alternate options to fishes that may be in the red zone, or not recommended to source.”
Hotel & Catering NEWS ME 49 Event review January 2019 Shine Das, business development manager, Excel Kitchen Equipment, tells us about their services for the industry. Khalid Al Mulla, CEO of Easternmen & Co and a member of the Specialty Coffee Association tells us about the brewery industry in the region. Shaping Commercial Kitchens Enhancing The Coffee Culture “Excel Kitchen has been in the market for 30 years now. We started in Dubai and expanded to Abu Dhabi because we see great opportunity for us in the capital. Hence, we also have a showroom in Musaffah. Our main line of business revolves around the construction of a big commercial kitchens. Once the construction phase is competed, we take the measurements and as per the client, either get the equipment desired or do custom fabrication, for which we have our own factory in Dubai." he said. “On the equipment side, most of our machines come from the US or Europe. “The key link to any show F&B show is the coffee championship because that is where we bring the crowd in with international judges, sponsors, and industry professionals. At SIAL, we hosted the National Latte Art Champions and National Brewers Cup Championship. We have 12 competitors and give local cafés an opportunity to display their coffee with a time slot of our hour to enable visitors to try different kinds of coffee,” he said. My company Easternmen and Co. source seeds from Latin America, Africa, and Asia and deal in all roast profiles, representing 45 international coffee brands. We also brand the beans as per the client requirements. “Easternmen and Co. also do consultancy for start-up businesses, we work with our customers on their concept and see it through all the way to the menu, We import as per the client’s requirement and after supplying the equipment our technician team will install and commission it to the client along with training sessions with the staff. “Some of the major brands we work with are Bonne France, Angelo Po, Alto Shaam, Scotsman, and Rational amongst many more.” Speaking on the current market, Das said: “Although the general thought in the current F&B market is negative, we don’t feel that the industry will hit a crises because wherever there are humans, there will always have to be F&B options.” educational programs for every segment of this process. We have local authorised trainers and training centres. The industry relies on this education, we have the solution and know how to use it.” for both new and existing businesses.” Speaking on the coffee culture in the region, Al Mulla said: “Our industry strongly relies on education from the harvest all the way to the cup and we offer
Hotel & Catering NEWS ME www.hotelnewsme.com 50 Chef Focus January 2019 We spoke to Chef Mariangela Ruggerio, the recently appointed head chef at Certo, Radisson Blu Dubai Media City, on her journey as a chef. The Italian Job Tell us a little bit about yourself. I had been working in sales and banking since I completed my education in Business Economics but after years of sitting behind a desk, I decided to follow my true passion which is cooking. It wasn’t an easy decision to leave a safe job behind but being the dreamer that I am, combined with my stubbornness I knew there was only one road to take. Being a woman in the kitchen has not always been easy since it is a male dominant profession, but I have always been determined to achieve my goals. My studies and previous work experience in which I had to take care of my clients help me to do my job every day. For me, being a chef is not just about cooking, it also means taking care of people, to see them enjoy my food and leave the restaurant with a good memory. When did you know that you wanted to be a chef? Food has always been my passion, I grew up with an Italian family and a grandmother who cooked every day like she was cooking for an army. As a kid, all I dreamed about was to cook like her, because I was fascinated by how much happiness can be spread through food. How do you ensure the cuisine at Certo stands out in the market? At Certo we offer homemade traditional Italian recipes. When I create the dishes I want to give our guests an experience, I want them to feel my love for food, my passion, and my memories. When a guest tastes my ragu sauce, I want them to feel the joy I had when climbing the stairs of my grandmother's house, who would cook the same sauce for me. I want my guests to feel at home, so
Hotel & Catering NEWS ME 51 Chef focus January 2019 much so that even if they come for a quick business lunch they can have a hearty homemade meal with a taste of Italy. How often do you change your menu? My menu is seasonal, and with the climate changes in the UAE, my main menu changes twice a year, with the addition of small occasional menus dedicated to products that we can find for a limited time like the white truffle from Alba. The lunch menu however, changes often to give our regular customers something new to taste. What influences do you draw on your menu creations? My menu items are all based on raw materials and their seasonality followed by family memories which makes the base. I then mix it with my travels, moods, and the quest for what the customer wants. I enjoy interacting with my guests and often add special requests and suggestions to the menu too. What is your advice to young chefs starting out in the region. I would say always focus on your guest, no matter where in the world you are. The high supply of restaurants in Dubai makes it a very competitive market, very much like some of the leading F&B hubs in the world. The difference is that the Dubai consumer has probably eaten in many other cities and is therefore very demanding. Take advantage of this opportunity. How do you pick the right supplier? Quality and freshness are the main components, but I am also very cost conscious in order to give the guest value for their money. I love turning ingredients that are not considered very noble into exceptional dishes.
Hotel & Catering NEWS ME www.hotelnewsme.com 52 Out of this world January 2019 From tapas to paellas, we look at how Spanish cuisine has developed in the Middle East with the head chefs of two of the leading Spanish restaurants in Dubai, El Sur and Salero Bodega & Tapas. Spanish Cuisine
Hotel & Catering NEWS ME 53 Out of this world January 2019 How popular is Spanish cuisine in the Middle East? Daniel Pérez, head chef, El Sur, The Westin Dubai Mina Seyahi: Spanish cuisine is gaining popularity in the Middle East. Traditional Spanish cuisine has been popular for quite some time, however, a more modern approach to Spanish dining is currently making its mark in the region. Marco Antonio Torres, head chef, Salero Bodega & Tapas, Kempinski Hotel Mall of the Emirates: There is no doubt that the demand for Spanish cuisine has increased significantly over the past few years. When I first moved to Dubai in 2013, there were only two Spanish restaurantstoday, there are dozens of Spanish restaurants to choose from, all offering a wide array of different styles of Spanish cuisine. How would you describe authentic Spanish cuisine? Pérez: Authentic Spanish cuisine is full of flavour and character. Spain is most renowned for creating the tapas culture and the famous rice dish, paella. It’s also famous for its seafood dishes and traditional roasts, created with simple cooking techniques. Authentically, when it comes to Spanish cusine, it’s really all about the quality of the produce and a respect for the ingredients. Torres: I would describe authentic Spanish cuisine as being genuine. The key to making good Spanish food is ensuring that it is cooked using authentic Spanish products of the highest quality. The best recipes usually originate from the old age grandma’s recipes. With one bite, the dish takes you back to your childhood days. What is your hero dish and why? Pérez: Our paellas are definitely the show-stoppers on the El Sur menu. We offer three choices of paella, a seafood paella, free-range chicken and artichoke paella and the crayfish paella. Each dish is encouraged to be shared in traditional Spanish style and is bursting with flavour. We’ve mastered the key element, the rice, which absorbs all the flavours. Torres: My hero dish has to be the paella. It’s proven to be a hit amongst our guests and has quickly become our best- selling plate on the menu. My recipe is a centuries old traditional recipe originating from Valencia. This dish is revered by the Spanish, not only because of its taste, but also for its sentimental value. I started cooking this recipe at the age of 14, so it’s pretty much ingrained in my food culture. Daniel Pérez, head chef, El Sur, The Westin Dubai Mina Seyahi
Hotel & Catering NEWS ME www.hotelnewsme.com 54 Have you adapted Spanish cuisine to suit local tastes? If yes – how? Pérez: At El Sur, we are proud to have made our mark in the region for an authentic take on Spanish gastronomy. In Spain, the proteins don’t get marinated, however, in the UAE we could spot that this is a trend all over the area, so we created marinations to match our traditional dishes. Torres: I have made the conscious effort to not adapt my cuisine to local tastes. I firmly believe that Spanish dishes should remain 100% original in taste. To let it be influenced by outside flavours would mean losing its authenticity. What are the key trends emerging in Spanish cuisine in the region? Pérez: Although there are a lot of Spanish restaurants in the world with a fine dining concept, the trend is now to serve more of comfort food, leaving aside the exotic and crazy flavours or presentations. There is also an increasing number of vegetarian travellers, and we are ready to cater to them. Torres: A key trend emerging in Spanish cuisine in the region is that many chefs are striving to create haute gastronomie using the fundamentals of Spanish recipes. However, I stick to my beliefs that traditional recipes are the ones that have the most flavour and authenticity, which is why at my restaurant we don’t follow the trends. Many Spanish restaurants I have come across in this region over the last five years offer a different spin on Spanish cuisine, or an authentic tapas style restaurant. As a chef, I have observed that the more authentic the dishes are, the higher the satisfaction for guests. Where do you source produce for your menu and what products do you find challenging to source? Pérez: We source as much of our produce as possible locally, to ensure the freshest and highest quality ingredients are selected. However, we do go further afield Marco Antonio Torres, head chef, Salero Bodega & Tapas, Kempinski Hotel Mall of the Emirates Out of this world January 2019
Hotel & Catering NEWS ME 55 Out of this world January 2019
Hotel & Catering NEWS ME www.hotelnewsme.com 56 to source key ingredients such as piquillo pepper, corn fed Iberian ham, olive oil, and bomba rice to name a few, which are all imported directly from Spain. Torres: As a chef, you expect only the best quality ingredients in order to execute your recipes at the highest level. Our suppliers are thoughtfully picked in order to ensure that they meet our quality standards for original and authentic products. I would have to say that the product that gave us the biggest challenge in the region was seafood. Thankfully, our search led us to great options of quality suppliers. How do you see your menu evolving over the next 12 months? Pérez: We aim to completely focus on comfort food and traditional flavours with stylish presentations. Torres: Salero will stand by its original DNA of authentic Spanish tapas and bodega. We do envision, however, adding some exciting new recipes to our current menu. We have been developing new recipes and playing with traditional Spanish flavours to create new dishes such as black paella, torrijas, and leche frita. What does the future hold for Spanish cuisine in the region? Pérez: I think we will see a lot more comfort food, that is what people really like, the hand of a great chef with home flavours. Dishes that will transport you to a terrace in Malaga, a field in Sevilla or a beach in Mallorca. Torres: In my opinion, the region is developing a love for Spanish cuisine at an exponential rate. The demand has increased in the past couple of years, making the job even more exciting as a chef. Out of this world January 2019
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Hotel & Catering NEWS ME www.hotelnewsme.com 58 JS Anand, founder and owner, LEVA Hotel Apartments, Dubai, on why a brand should think before they commit. Delivering on your Promise A strong brand is built by the promises it keeps. The saying actions speak louder than words, holds so true when it’s time to deliver what is promised. Fulfilling commitments that you make to your customers should be the priority of a business that wants to build a trustworthy name for itself. I believe, the success of one’s business purely depends on how effectively they have been able to deliver what they said they would and how exceptionally they have delivered it. Below are some of the key factors that help propel a business closer to achieving their objective of being a trusted brand. Keep it Real, Achievable and Realistic Identify what constitutes as a promise for your brand. Ensure it is in line with your business ethos and reflects what your business stands for. Understand and evaluate all aspects of your business values, market positioning, and image that you would like to garner through your services. Make commitments that are real and achievable, don’t set expectations you can’t meet. Knowing how to set the right expectations, allows you to meet those expectations comfortably and in turn customers will know that they can trust what you communicate to them. Under promising and over delivering is a winner in most cases and allows a brand to evolve and understand its own strengths. Put a Date to it A commitment is no good if there is no due date or a deadline. Having a due date simply ensures that the customer knows when and what to expect from you, without leaving any room for ambiguity. In many cases ambiguity creeps in when there is a miscommunication on the due date which in turn reflects doubt and a lack of commitment on the part of the brand, which can spell disaster. Be Transparent A company should stay open and clear when dealing with their customers, employees, and stakeholders. It makes more room for good business relations which is highly conducive for a brand. Today, people can access information on the go, which enables them to see through any sort of false impressions that a company may try to convey. By trying to portray something that is untrue or false, a company has already failed to deliver on the grounds of sincerity, integrity, and trust. Train your staff A very important step to get you closer to what your brand promises is to train your staff to the T. They are your biggest strength to ensure that your customers are taken care of and comforted in the best possible way. This helps create a strong and Opinion January 2019 lasting impression on them. Their attitude and actions of your customer support team will make the customers aware of how much your brand values their business and speaks volumes of the overall management. Ensure your staff is trained as per the vision of your business, and equipped with the necessary knowledge, and soft skills to perform their job efficiently. Curate Experiences Nothing says ‘Making you feel good is our priority’ better than giving your guests a well, thought-out experience that they will cherish long after their stay with you has concluded. Gone are the days when making good on your promises meant simply taking care of basic amenities and designing an appealing exterior. Hospitality is becoming more about how at home can you actually make your guest feel. Creating an emotional experience helps change a customer’s perception about a company, they feel more connected and welcomed.
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