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Y O U R N O . 1 S O U R C E F O R T H E L AT E S T H O S P I TA L I T Y I N S I G H T S I N T H E M I D D LE E A S T JULY 2025 | HOTELANDCATERING.COM INSIDE SEVEN SPORTS BAR, DUBAI’S AWARD-WINNING DESTINATION REDEFINING WHAT A SPORTS BAR CAN BE SCORE TheThat Changed The Bar
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6 JULY 2025 | HOTELANDCATERING.COM IN THIS ISSUE INSIDE KEMPINSKI PALM JUMEIRAH’S APPROACH TO MODERN LUXURY Hani Selim, General Manager, Kempinski Hotel & Residences Palm Jumeirah THE BAR THAT CHANGED THE SCORE Inside Seven Sports Bar, Dubai’s award-winning destination redefining what a sports bar can be OWNING THE NIGHT Hotel & Catering was proud to host The Big Nightlife Awards 2025, a night that pulsed with the rhythm, style and spirit of the region’s dynamic nightlife scene 30 22 44 Contents 38 AI AT YOUR SERVICE Nishan Silva is a globally experienced hospitality leader, currently serving as Regional General Manager at Accor Hotels in the UAE 42 FROM THEORY TO TOUCHPOINT I feel like hotels in the Middle East spend more time training their employees than their counterparts in many other regions 76 GCC EXPLORERS TAKE TO THE SEAS Luxury travel has evolved into something more nuanced and refined. It is no longer defined by extravagance alone but by purpose, presence and a deeper connection to place 18 THE PEARL OF THE GOLDEN HORN Look inside Rixos Tersane Istanbul, one year on 36 A LEGACY OF LIGHT, SOUND, AND UNFORGETTABLE DUBAI NIGHTS The first time I met Elie Saba, we were standing in a raw, empty space at Dubai Harbour, cameras rolling as we filmed a behind-the-scenes episode ahead of the very first WHITE Fest
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8 JULY 2025 | HOTELANDCATERING.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering every issue CEO Wissam Younane wissam@bncpublishing.net MANAGING DIRECTOR Rabih Najm rabih@bncpublishing.net EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net COMMERCIAL MANAGER Alex Brown alex@bncpublishing.net MARKETING & COMMUNICATION LEAD Aaron Joshua Sinamban aj@bncpublishing.net DIGITAL EDITORIAL SUPPORT Karan Moodley karan@bncpublishing.net PHOTOGRAPHY Joel Amparo MULTIMEDIA Eduardo Buenagua CREATIVE LEAD Christian Harb chriss@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact sales@bncpublishing.net All rights reserved 2025. Opinions expressed are solely those of the contributors. Hotel & Catering is officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by United Printing and Publishing | upp.ae Images used in Hotel & Catering are credited when necessary. Attributed use of copyrighted images with permission. Hotel and Catering News ME HotelCateringME Hotel & Catering News Middle East hotelcateringme In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! CREDITS
9 HOTELANDCATERING.COM | JULY 2025 CONTRIBUTORS Contributors 01 03 02 04 ANNA NASH President of Explora Journeys, “Unlike conventional travel, which often involves a whirlwind of logistics and transitions, a voyage at sea follows a different rhythm.” NISHAN SILVA, Regional General Manager, Dubai & Emirates North, Accor “AI isn’t here to replace people, it’s here to help them work smarter.” CETIN PEHLIVAN, Managing Director, Rixos Tersane Istanbul “This is about restoring a piece of the city’s soul and opening it up to the world in a new, accessible way.” HANI SELIM, General Manager, Kempinski Hotel & Residences Palm Jumeirah “The best insights often come from those closest to the guest.” Hospitality Voices This Month
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12 JULY 2025 | HOTELANDCATERING.COM Dinner At 8 S ome ideas take time. They need to marinate. Dinner At 8 was one of them. For months, I’ve been thinking about how we connect in this industry, not through events or headlines, but through something slower, more personal. I wanted to create a space that felt honest. Intimate. Built on good food, great company and the kind of conversations that happen when the heat’s off. Last week, that vision came to life. We launched our very first Dinner At 8 supper club series in partnership with UNOX Middle East. To the UNOX team, I can't say thank you enough for trusting me with this project and giving us the opportunity to bring it to life. To the chefs who joined us: thank you for being part of something new. It means the world to have the support of this community, especially from people I admire. And to the team at Hotel & Catering, thank you for making every detail count. This is just the beginning and I can’t wait to sit down with more of the beautiful people who make up this rich and delicious industry. In this issue, we also reveal the winners of The Big Nightlife Awards. A huge thank you to everyone who nominated attended and championed the region’s nightlife scene. To the winners, bravo. Your creativity, consistency and energy are what keep the lights on and the dance floors full. But that’s not all. We dive into the Business of Luxury Cruises in a region where indulgence is standard and expectations are sky-high. We sit down with Hani Selim, GM of Kempinski Palm Jumeirah, to explore a modern approach to emotional luxury. We unpack a pioneering AI-led system with Accor’s Nishan Silva, and take you inside Rixos Tersane Istanbul, one year on from its grand opening. And there’s so much more waiting for you inside. Here’s to shared tables, late nights, bold ideas and the people who bring them all to life. SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Seymone Leigh Moodley seymonemoodley EDITOR’S NOTE H&C
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14 JULY 2025 | HOTELANDCATERING.COM OPENINGS & LAUNCHES H&C Internationally celebrated for its French- Mediterranean flair, La Petite Maison (LPM) is set to expand its footprint in the GCC with a highly anticipated debut in Kuwait, scheduled for November 2025. The new venue will introduce LPM’s signature cuisine, rooted in the vibrant flavours of the French Riviera, to one of Kuwait’s most prestigious dining destinations. LA PETITE MAISON BRINGS ITS ICONIC FRENCH- MEDITERRANEAN CHARM TO KUWAIT RIXOS DEBUTS IN SOUTHEAST ASIA ON VIETNAM’S STUNNING PEARL ISLAND A bold new chapter in travel is unfolding in Southeast Asia as Rixos Hotels, the world’s leading all-inclusive brand, prepares to unveil its first-ever resort in the region. Slated to open later this year, Rixos Phu Quoc Vietnam promises to redefine the all- inclusive experience against the breathtaking backdrop of Vietnam’s prized island jewel.
15 HOTELANDCATERING.COM | JULY 2025 OPENINGS & LAUNCHES There’s a new flame on the beachfront. Nando’s UAE has of- ficially opened its newest location in Jumeirah Beach Residence (JBR), a two-storey flagship that now stands as the brand’s largest restaurant in the region, anchor- ing it firmly in one of Dubai’s most high-traffic, lifestyle-driven neighbourhoods. Fairmont Hotels & Resorts, part of the world-leading hospitality group Accor, is delighted to announce its debut in Japan with the opening of Fairmont Tokyo. The milestone was marked by a ribbon-tying ceremony, celebrating a history-making moment as the brand enters the Japanese market for the very first time. NANDO’S OPENS ITS BIGGEST UAE RESTAURANT IN THE HEART OF JUMEIRAH BEACH RESIDENCE FAIRMONT HOTELS & RESORTS DEBUTS IN JAPAN WITH THE GRAND OPENING OF FAIRMONT TOKYO
16 JULY 2025 | HOTELANDCATERING.COM NEWS & APPOINTMENTS H&C Banyan Tree Dubai and Delano Dubai are pleased to announce the appointment of Anders T. Dimblad as Cluster General Manager. With over 25 years of international experience, Dimblad brings strategic leadership, operational excellence and a distinctive blend of Scandinavian heritage and Asian cultural sensibility to the role. BANYAN TREE DUBAI AND DELANO DUBAI APPOINT ANDERS T. DIMBLAD AS CLUSTER GENERAL MANAGER Fairmont The Palm is pleased to announce the appointment of Stavros Fassaris as the new Director of Food and Beverage. Born and raised in Greece, Stavros brings over 15 years of international experience in high-end hospitality, with a career spanning Europe and the Middle East. FAIRMONT THE PALM APPOINTS STAVROS FASSARIS AS DIRECTOR OF FOOD AND BEVERAGE
NEWS & APPOINTMENTS Novotel, a global hospitality leader with a firm commitment to ocean preservation, is delighted to announce the signing of a landmark partnership with global traceability company, Seafood Souq. The partnership will see the implementation of a Seafood Souq (SFS) Audit across 19 Novotel properties in the Gulf Cooperation Council (GCC) region. The project will begin with a two-year commitment. NOVOTEL PARTNERS WITH SEAFOOD SOUQ TO IMPLEMENT A COMPREHENSIVE TRACEABILITY AUDIT ACROSS GCC HOTELS host.fieramilano.com 17–21 OCTOBER 2025 fieramilano INTERNATIONAL HOSPITALITY EXHIBITION NEW SHAPES OF HOSPITALITY
18 JULY 2025 | HOTELANDCATERING.COM I t’s been nearly a year since Rixos Tersane Istanbul opened its doors and the verdict is in: this isn’t just an- other luxury hotel; it’s a cultural landmark in motion. Set along the storied Golden Horn in the revived Tersane district; the hotel was never intended to be just another five-star launch, it was always something bigger. And over the past year, it’s lived up to that vision. During our visit this summer, we met with the team, explored the Discovery Routes and sat down with Managing Director Cetin Pehlivan, who shared insights into what makes the property tick, especially for travellers from the GCC. The hotel features 432 rooms, many with sweeping views of the Golden Horn. But it’s not just about the numbers, it’s about the atmosphere. The interiors are a masterclass in re- strained opulence, mixing historic motifs with contemporary textures. From the moment you step in, it’s clear the design is intentional: modern without erasing the past, luxurious without being loud. The service, too, speaks to a team that knows its city. Local touches, from welcome rituals to cu- rated guest experiences, remind you that you’re in Istanbul, not just a branded bubble. THE PEARL of theGOLDEN HORN A look inside Rixos Tersane Istanbul, one year on BY SEYMONE L. MOODEY CHAIN FOCUS H&C
19 HOTELANDCATERING.COM | JULY 2025 THE PEARL OF THE GOLDEN HORN One of the hotel’s standout features is its commitment to cultural sustainability. The art collection, now fully in place, reflects this beautifully. The infinity pool remains one of the hotel’s most Instagrammed spots, and for good reason. Overlooking the waterway that once defined Istanbul’s commercial power, it offers a front-row seat to history, without ever leaving your sun lounger. Food is central to the Rixos experience and here it’s no different. From high-end Anatolian cuisine to laid- back Mediterranean fare, the dining venues reflect both place and palate. Ingredients are local, menus seasonal and presentation elevated but never fussy. A standout is the breakfast buffet, arguably one of the most generous and beautifully curated in the city. Beyond the architecture and amenities, what stands out most is the hotel’s sense of place. This isn’t just a business decision or a hospitality venture, it’s part of a wider urban transformation. The team behind Rixos Tersane Istanbul has made it clear: this is about restor- ing a piece of the city’s soul and opening it up to the world in a new, accessible way. A Landmark for the New Istanbul “The hotel is built within a 600-year-old Ottoman shipyard, one of the oldest in the world,” says Pehlivan. “Our goal was to preserve that legacy while creating something entirely modern and relevant.” You can feel this philosophy in the design; vaulted stone ceilings and nautical touches are paired with cutting-edge amenities and sleek materials. Rooms are flooded with natural light and outfitted with contem- porary comforts, but there’s still an unmistakable sense of place. It’s a hotel that speaks Ottoman and thinks global. The location is a highlight in itself. You’re minutes away from Sultanahmet and the Grand Bazaar, yet tucked along a peaceful waterfront stretch that feels removed from the city’s chaos. “It’s the best of both worlds,” Pehlivan notes. “Guests can explore ancient sites in the morning and return for a sunset dinner by the water.” What GCC Travellers Want For guests visiting from the Gulf, Rixos Tersane of- fers more than just convenience. “We’ve tailored the entire experience to reflect what GCC travellers value: privacy, comfort and cultural sensitivity,” Pehlivan explains. From Arabic-speaking staff and halal-certified dining to spacious suites that accommodate multigenera- tional families, the property feels effortlessly attuned to Gulf expectations. And it’s not performative, it’s intuitive. “Every detail is considered,” he adds. “From the scent in the lobby to the flexibility in dining hours, we want our guests to feel not just accommodated but under- stood.” Discovery, by Design What sets the hotel apart, beyond the architecture and service, is the Discovery Routes concept, curated expe- riences that invite guests to dive deeper into Istanbul’s art, food and living history. “We created Discovery Routes to offer more than a checklist of attractions,” says Pehlivan. “Whether it’s a private boat tour through the colourful Fener–Balat neighbourhoods or a museum walk for art lovers, we’re helping guests connect with the city in meaningful ways.” The team behind Rixos Tersane Istanbul has made it clear: this is about restoring a piece of the city’s soul and opening it up to the world in a new, accessible way.
20 JULY 2025 | HOTELANDCATERING.COM CHAIN FOCUS H&C We took one of those boat tours during our stay, gliding past historic docks, local cafés and sunlit minarets, while our guide wove in stories of Istanbul’s evolution. It felt person- al, immersive and very far from the usual tourist narrative. A Hotel that Lives and Breathes Culture The hotel doesn’t just reference culture, it invests in it. The onsite art collection is a revolving showcase of contem- porary works inspired by the Golden Horn and Istanbul’s identity. It’s part gallery, part archive and entirely accessi- ble, with QR-linked catalogues and backstories on display. In the evenings, venues like the Tersane Ballroom and the Tersane Istanbul Event Hall host everything from exhibi- tions to high-profile galas, reaffirming the hotel’s role as a cultural hub for both locals and global guests. Family First, Always For families, especially those travelling with children and older relatives, the hotel strikes a rare balance between design and inclusivity. “Our suite options are ideal for mul- tigenerational travel,” says Pehlivan. “We’ve thought about everything, from accessible pathways for elders to creative workshops that keep the little ones engaged.” Dining at Velena Food Market is a highlight offering variety without compromising on quality. While adults enjoy wa- terfront meals, children can take part in culinary workshops or supervised play. It's a win-win that feels natural, not manufactured. The Signature Touches For first-timers, Pehlivan recommends starting with a Dis- covery Route, followed by dinner at Josephine Istanbul, the hotel’s fine-dining showpiece that serves elegant Anatolian dishes with modern presentation and panoramic views of the Golden Horn. “We’ve tailored the entire experience to reflect what GCC travellers value: privacy, comfort and cultural sensitivity.
21 HOTELANDCATERING.COM | JULY 2025 THE PEARL OF THE GOLDEN HORN And then there’s the spa. “Our wellness rituals are designed for balance cultural exploration paired with true relaxation,” he says. We tested this ourselves with a hammam ritual followed by a bespoke massage. Verdict? Just the reset we didn’t know we needed. Feedback That Fuels What makes this hotel feel so considered is how closely the team listens to guest feed- back especially from GCC travellers. “We’ve introduced more Arabic-language materi- als, expanded family offerings and trained our team to anticipate needs before they’re voiced,” Pehlivan shares. “Our guests shape who we are.” When asked to sum up the Rixos Tersane expe- rience in three words, he doesn’t hesitate: “Game-changer. Sophisticated. Unforgettable.” Rixos Tersane is a confident step forward in Istanbul’s luxury evolution. And for those who haven’t checked in yet, it’s time to add it to the list. “WHETHER IT’S A PRIVATE BOAT TOUR THROUGH THE COLOURFUL FENER–BALAT NEIGHBOURHOODS OR A MUSEUM WALK FOR ART LOVERS, WE’RE HELPING GUESTS CONNECT WITH THE CITY IN MEANINGFUL WAYS.” 21 HOTELANDCATERING.COM | JULY 2025
22 JULY 2025 | HOTELANDCATERING.COM COVER STORY H&C W hen NH Collection Dubai The Palm opened its doors, it promised more than just stylish stays and beachfront views. It was set to become a destination for lifestyle experi- ences. And at the heart of that promise is one venue that’s redefined the meaning of a sports bar in Dubai, Seven Sports Bar. Recently crowned Best Sports Bar at The Big Nightlife Awards 2025, Seven Sports Bar is more than just a place to catch the game, it’s a high-energy, character-filled hangout that’s become one of the city’s most talked- about venues. INSIDE SEVEN SPORTS BAR, DUBAI’S AWARD-WINNING DESTINATION REDEFINING WHAT A SPORTS BAR CAN BE SCORE TheThat Changed The Bar 22 JULY 2025 | HOTELANDCATERING.COM BY SEYMONE L. MOODEY
23 HOTELANDCATERING.COM | JULY 2025 THE BAR THAT CHANGED THE SCORE We had the chance to experience the venue firsthand, meet- ing the spirited team, chatting with regulars and spending time at the bar with F&B Director Jagbir Jasrotia, who shared insights into what makes this venue such a standout. What we saw went far beyond big screens and bar bites, this was a place fuelled by personality, built on camaraderie and powered by people who genuinely love what they do. A New Kind of Sports Bar “We knew that to stand out in Dubai, it had to be more than just screens and games,” Jagbir explains. “We wanted to create a space that brings people together, not just sports fans, but anyone looking for great food, music, energy and friendly service.” Located within NH Collection Dubai The Palm, the bar is anything but ordinary. With graf- fiti walls, vibrant lighting, communal tables and a soundtrack that shifts from game-day anthems to DJ sets, Seven Sports Bar feels like the intersection of neighbourhood comfort and Dubai-style flair. The venue isn’t just themed, it’s alive. Weekly activations, live music and themed nights ensure there’s always something happening. From weekday happy hours to big-screen mo- ments, the programming is constant and so is the footfall. Design with Attitude, Food with Soul Creating a memorable guest experience meant thinking beyond the basics. “We wanted Seven to feel fun, unpretentious and full of character,” Jagbir says. The design is bold and irreverent, from graffiti-inspired murals to edgy lighting and cheeky neon signage. Every element was considered with the guest’s journey in mind. That same creativity shows up on the menu. Think juicy burgers, flame-grilled steaks, loaded bites and comfort food with an unex- pected twist. There’s a section for the health- conscious, a vegan offering that includes jackfruit tacos and international favourites like the fan-favourite Spiced Butter Chicken. But it’s the Sausage by the Meter that truly gets people talking, a full metre of house-made chorizo or veal sausage served for sharing and social media snaps. Recently crowned Best Sports Bar at The Big Nightlife Awards 2025, Seven Sports Bar is more than just a place to catch the game.
COVER STORY H&C
25 HOTELANDCATERING.COM | JULY 2025 THE BAR THAT CHANGED THE SCORE 25 HOTELANDCATERING.COM | JULY 2025 “We wanted to create a space that brings people together, not just sports fans, but anyone looking for great food, music, energy and friendly service.
26 JULY 2025 | HOTELANDCATERING.COM COVER STORY H&C
27 HOTELANDCATERING.COM | JULY 2025 THE BAR THAT CHANGED THE SCORE “People want flavour, quality and fun, so we give them all three,” says Jagbir. Mixology Meets Match Day In a city where expectations are high and experiences are everything, the drinks offered at 7SB punch well above their weight. “I’ve always believed a great cocktail programme can elevate the entire venue,” Jagbir shares. Together with Bar Manager Shehan Peris, the team designed a drink menu that’s as playful as it is premium. Signature cocktails come with flair, from creative glassware to bold names but never compromise on quality. The goal: create drinks that are Instagram-worthy but still rooted in proper technique. And yes, there’s beer on tap, plenty of it but it’s the cocktail game that often steals the show. The People Behind the Party Behind every memorable night at Seven Sports Bar is a team that brings energy, consistency and heart. “They’re young, passionate and genuinely love what they do,” Jagbir says. “It’s not just a shift, it’s a show. Every night they bring the vibe.” Staff remember guests’ names, favourite drinks and go the extra mile to keep spirits high both literally and figuratively. That passion is infectious and it’s what keeps people coming back, long after the final whistle.
28 JULY 2025 | HOTELANDCATERING.COM COVER STORY H&C To keep the team motivated through high-volume, late- night service, the leadership places a strong emphasis on recognition and collaboration. “We share the pressure, we celebrate the wins, and we involve them in decisions. When your team feels seen and supported, the energy stays high.” From Hangout to Hotel Hero Seven Sports Bar has fast become one of the hotel’s top- performing outlets. But beyond revenue, it’s also added something less quantifiable but just as valuable: personal- ity. “It gave NH Collection Dubai The Palm a bold, youthful energy,” Jagbir explains. “It made us more than just a luxury hotel, it made us a place to hang out.” That visibility and vibrancy have drawn in locals, elevated the hotel’s lifestyle credentials and brought a new kind of guest through the doors. Many first discover the property through 7SB and end up staying for everything else. A Nightlife Win The recent win at The Big Nightlife Awards, where Seven Sports Bar was named Best Sports Bar in the region felt like a milestone moment. “It’s proof that passion, consistency and bold ideas pay off,” says Jagbir. “It’s a win for our team and for every guest who made it their go-to spot.” But perhaps the most meaningful feedback doesn’t come from award judges, it comes from regu- lars. “It’s when someone says, ‘We don’t even watch sports, but we love it here.’ That’s when we know we’ve built some- thing special.” Always Evolving With the next football season on the ho- rizon and big international tournaments like the 2026 World Cup on the radar, the team is already planning new activations to keep the energy flowing. Expect new menus, live events and the launch of Open Mic Nights, a fresh twist aimed at attracting new crowds and keeping things exciting for the loyal ones. “You can’t get complacent. The moment it starts to feel like just another bar, you’ve lost the magic. Our job is to keep the magic alive.” Advice from the Team So, what’s the secret to building a loyal following and a commercially successful venue in Dubai’s ever-competitive F&B landscape? “Don’t just open a venue, start a move- ment,” Jagbir says. “Give people a reason to come on a Monday, stay on a Wednes- day and bring their friends on a Friday. Make your team your biggest hype squad. Make your menu your playlist. And make the vibe unforgettable.” With a concept that blends authentic- ity, innovation and the electric spirit of Dubai’s nightlife scene, Seven Sports Bar isn’t just winning awards, it’s winning hearts. And for the team at 7SB, that’s the real victory.
30 JULY 2025 | HOTELANDCATERING.COM GM Focus KEMPINSKI PALM JUMEIRAH’S INSIDE APPROACH TO MODERN LUXURY GM FOCUS H&C HANI SELIM, General Manager, Kempinski Hotel & Residences Palm Jumeirah
31 HOTELANDCATERING.COM | JULY 2025 KEMPINSKI PALM JUMEIRAH L ocated on Palm Jumeirah, Kempinski Hotel & Residences offers a refined take on luxury hos- pitality, where personalised service, thoughtful details and guest connection take priority. Under the guidance of General Manager Hani Selim, the property is adapting to shifting guest expectations while staying true to the brand’s timeless values. We spoke with Hani to learn more about how the hotel is balancing tradition with innovation, enhancing service through subtle use of technology and creating memorable experiences that go beyond the expected. In a world where luxury is often measured by thread counts and square footage, Hani sees a different shift emerging, one that’s harder to quantify but deeply felt. “Guests today are looking for moments that stir something inside them,” he shares. “It’s not just about the amenities. It’s about how you make them feel.” At Kempinski Palm Jumeirah, this ethos plays out in small, intentional gestures: a welcome amenity tailored from a passing comment, or a starlit dinner crafted around a cou- ple’s love story. These aren’t grand performances. They’re emotionally intelligent experiences that leave an imprint long after checkout. And it extends beyond romance. With a growing interest in wellness that transcends the spa, the hotel has curated full wellness journeys, think holistic therapies, sunrise medita- tions and mindful menus, all tailored to the individual. It’s a deeply personal approach to hospitality that embraces balance and reflection. Sometimes, the most defining shifts are the quietest. Early on, the hotel made what might seem a minor operational decision: removing the traditional check-in desk. Instead, guests are met at the car by a dedicated host, greeted with refreshments and escorted directly to their room, where the formalities are completed seamlessly on the way. “That one decision,” Hani notes, “changed everything. Guest satisfaction soared. Social media mentions in- creased. And most importantly, it helped us move from transactional service to intuitive hospitality.” This subtle transformation underscored a broader princi- ple: luxury isn’t loud, it’s precise, thoughtful and seamless. Kempinski, with its European heritage, is known for service that’s elegant and discreet. But in a vibrant, diverse destination like Dubai, hospitality must also reflect local values, generosity, warmth and respect for Emirati culture. For Hani, this is a balancing act. “We don’t reinvent tradi- tion; we evolve it. The heart of what we do stays the same, service, craft, care. But the delivery adapts.” Whether it’s allowing guests to communicate in their pre- ferred style, or weaving local stories into curated experi- ences, the hotel walks the fine line between timeless and timely. While much of the industry rushes toward digital transfor- mation, Kempinski takes a more restrained path. The goal, Hani explains, is not to replace the human touch but to strengthen it. “We encourage ideas from everyone, front-line staff to marketing, the best insights often come from those closest to the guest.
32 JULY 2025 | HOTELANDCATERING.COM GM FOCUS H&C “Our CRM systems help us remember the details, what wine a guest likes, which pillow they prefer but we never let that technology become the focus.” In fact, handwritten welcome notes and personal greetings still matter here. Even the hotel’s mobile app is designed to enhance, not overshadow the warmth of in-person interac- tions. It’s “soft-tech,” as Hani calls it, tools that empower the team without removing them from the guest journey. Operating on a man-made island comes with unique environmental responsibilities, and Kempinski isn’t taking that lightly. From regular beach clean-ups along its private stretch of sand to robust energy and water conservation strategies, the hotel has aligned its operations with Dubai’s broader vision for responsible tourism. The recognition? A coveted Gold Dubai Sustainable Tourism Stamp. But Hani is more focused on impact than accolades. “Our goal is to make sustainability effortless for the guest, yet memorable,” he says. Whether that’s through low- impact luxury dining, locally sourced amenities, or zero-
33 HOTELANDCATERING.COM | JULY 2025 KEMPINSKI PALM JUMEIRAH waste initiatives during peak seasons, it’s about embedding responsibility into the very fabric of the experience. This past year, the hotel faced one of its busiest seasons yet and with it, a challenge: how to deliver impeccable service while managing the increasing demand for personalisation and sustainability. “It pushed us,” Hani admits. “We had to rethink our reser- vations system, implement staggered access to busy areas and upskill our staff through scenario-based training.” But it paid off. The result was a guest experience that remained exclusive, seamless and aligned with the hotel’s values, even at full capacity. And it rein- forced an important lesson: luxury is as much about anticipation and clarity as it is about indulgence. When asked about where innovation comes from, Hani doesn’t hesitate, it starts with the team. “We encourage ideas from everyone, front-line staff to marketing,” he says. “The best insights often come from those closest to the guest.” One standout example? A campaign is driven by the digital marketing team, who proposed partnering with life- style and family-focused influencers to authentically showcase the property. The content, candid and visually rich, resonated especially with younger luxury travellers and translated into real bookings. “It reminded us that hospitality is about stories, real ones, told by people who’ve lived the experience.” As the hotel continues to evolve, Hani’s focus is twofold: deepen sustainability in ways that enhance not dilute luxury and nurture the next generation of hos- pitality talent. “I want to make responsible choices feel luxurious. I want our guests to leave not just relaxed, but inspired,” he says. And personally? He’s driven by a passion for mentorship, building internal development programmes that shape future leaders with purpose, pride and a deep understand- ing of the craft. “Whether that’s through low-impact luxury dining, locally sourced amenities, or zero-waste initiatives during peak seasons, it’s about embedding responsibility into the very fabric of the experience.
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36 JULY 2025 | HOTELANDCATERING.COM A legacy of Light, Sound, and unforgettable Dubai nights T he first time I met Elie Saba, we were standing in a raw, empty space at Dubai Harbour, cameras roll- ing as we filmed a behind-the-scenes episode ahead of the very first WHITE Fest featuring none other than Grammy Award-winning DJ Black Coffee. The sun hadn’t even set yet, but Elie was already seeing lights. Not just any lights, festival lights, production rigs, a sea of peo- ple, and the electricity of possibility. His imagination was massive, and even in that moment before the chaos, I knew I was in the presence of someone who really understood how to bring people together. That moment stuck with me. It was more than confidence, it was vision. Fast forward exactly one year, and I found my- self back at that very same location. Only this time, I wasn’t standing on an empty lot. I was walking into Studio A- a fully realised multi-disciplinary agency dedicated to creating and managing global-calibre events. Built under the ADDMIND Hospitality umbrella, it’s a space where creatives, visionaries, and production minds come together to raise the bar. Once again, Elie had taken something that didn’t yet exist and made it tangible. Real. Thriving. This isn’t just a story about a nightlife entrepreneur, it’s a story about a man who has built his life around knowing what makes people tick. Who under- stands how sound, light, hospitality, and human emotion all intertwine to create something unforgettable. If you know anything about nightlife in the Middle East, you know Elie Saba. His name is whispered behind velvet ropes and shouted from VIP booths. His venues, from WHITE Dubai to Babylon, La Mezcaleria to Ria are play- grounds of sensory experience. You don’t just go to these places to dance. You go to feel alive. Elie is the definition of presence. His venues may have thousands of people inside, but he has a way of noticing the details, the curve of a staircase, the tempo of a track, the mood in the room. “I always say, it’s about understanding the human experience,” he once told me. And it shows. Whether he’s hosting the most in-demand DJs in the world or curating an intimate supper club vibe, every choice is intentional. But let me tell you something you might not know about Elie. Behind that laser-focused energy and execu- tive precision is someone who leads THE BUSINESS OF NIGHTLIFE H&C
37 HOTELANDCATERING.COM | JULY 2025 with his heart. I asked him once what people often get wrong about him. He smiled and said, “People see the assertiveness, the drive. But I’m also a deeply empathetic person. I care about the people I work with, the guests who walk through our doors, the artists we host.” And if you’ve ever interacted with him, even for a moment, you feel that. He could easily be the kind of guy who disappears behind the scenes, running empires from afar. But that’s not his style. Elie shows up. He’s present. You might catch him chatting with the door staff at one venue and an interna- tional DJ at another, all in one night. It’s no wonder ADDMIND’s portfolio has grown to over 20 venues, with Elie at the helm of it all. But this wasn’t handed to him. Elie’s journey started far from the strobe lights and fireworks of today. Born in Beirut on February 15, 1987, Elie grew up in a family rooted in values, hard work, and resilience. After studying Business Management at Sagesse University, his first job out of college wasn’t glamorous. He worked behind the bar at House of Salad, ADDMIND’s only Lebanon-based outlet at the time. A humble beginning, but one that changed the course of his life. It was there, pouring drinks and chatting with guests, that Elie began to see the pulse of the industry. From bartender to bar manager at WHITE Lebanon, he absorbed everything, operations, customer behaviour, and most importantly, entertainment. That’s when it clicked. “Entertain- ment is everything,” he told me once. “It’s what creates connection.” Determined to grow, he travelled, exploring nightlife across the Mid- dle East and attending international events that would shape his perspec- tive. His hustle didn’t go unnoticed. In 2013, Elie was offered a role at WHITE Dubai. It was a moment of truth. A new city, a new challenge, but Elie came in ready. And from that point on, the Dubai nightlife scene would never be the same. Under his leadership, WHITE Dubai skyrocketed from 49th to 15th in DJ Mag’s Top 100 Clubs ranking. For three consecutive years, it was named the best club in the city. And while many venues struggled during the pandemic, Elie made bold moves. When the world shut down, he trans- formed WHITE into Bazaar- a rooftop fine-dining venue that didn’t just survive, it thrived. That’s Elie’s style. Pivot fast. Adapt. Stay ahead. But he doesn’t do it alone. “I’ve built a dream team,” he tells me. “I’m ob- sessed with structure and knowledge. That’s the foundation of everything we do at ADDMIND.” And he’s not exag- gerating. His team operates like clock- work, deeply loyal, insanely talented, and constantly pushing the envelope. Events like WHITE Fest and Ushuaïa Dubai didn’t just happen. They took years of relationship-building, trust, and a belief in delivering something world-class. “Ushuaïa was a turning point,” Elie says. “It took eight years to get that partnership. But when it final- ly happened, it was magic.” That event alone cemented ADDMIND’s status as a major player in global nightlife. Even now, with venues like Kira & Litt in Jumeirah Marsa Al Arab opening their doors and Clap House Ibiza on the horizon, Elie shows no signs of slowing down. He talks about the future like it’s already here. “We’re preparing something big for October,” he teases. “But I can’t give it all away just yet.” A LEGACY OF LIGHT, SOUND, AND UNFORGETTABLE DUBAI NIGHTS
38 JULY 2025 | HOTELANDCATERING.COM TECH & INNOVATION H&C NISHAN SILVA, Regional General Manager, Dubai & Emirates North, Accor
39 HOTELANDCATERING.COM | JULY 2025 AI AT YOUR SERVICE AI at Your SERVICE N ishan Silva is a globally experienced hospitality leader, currently serving as Regional General Manager at Accor Hotels in the UAE. With over 25 years of international experience across eight countries and three major hotel brands, he’s renowned for blending cutting-edge AI and data sci- ence into hotel operations while maintaining a human touch. We interviewed Nishan to dive deeper into the AI system he helped develop, one of the first of its kind in the hospitality industry. One Single Location The main objectives of shared services are to centralise core support functions in a single location for economic efficiency, maximise scalability, develop a forward-looking business model and grow future leaders for Accor Hotels. Shared services act as a co-primary strategic business leader alongside the hotel General Manager by ensuring the im- plementation of Accor Hotels’ brand service concepts and corporate initiatives. The goal is to drive a holistic hospital- ity experience, increase revenue and grow market share. Our shared services model helps us operate with both ef- ficiency and consistency. It centralises expertise in critical functions like human resources, finance, procurement, sales, reservations, revenue and marketing so each hotel benefits from a depth of knowledge that would be hard to maintain individually. For example, we have one expert team supporting all hotels. That allows General Managers to focus more on guest experience and operational excel- lence, while the support functions handle systems and structure in the background. It also helps when implement- ing innovations across the portfolio. When we introduce a new process or technology, like our Artificial Intelligence, Data Science and Analytics Ecosystem, it can be integrated at scale quickly and consistently. Keeping the Balance The biggest challenge is keeping the balance between op- erational efficiency and brand personality. With fifteen ho- tels, it is easy to default to uniformity for the sake of speed. But we are in hospitality and what works in a resort in Ras Al Khaimah may not resonate in a business hotel in Dubai Creek. Each property has its own story to tell and guest profile to serve. I make it a priority to empower the general managers with enough autonomy to maintain their hotel’s individuality. We provide the systems and structure through shared services while allowing the creativity and culture to be built locally. That way, the guest feels something authen- tic no matter where they stay and the brand remains strong across every touchpoint. A First for Hospitality It started from a very practical frustration. I noticed how much time our teams spent on repetitive administrative tasks. Whether it was tracking probation periods, updating contracts, or chasing compliance reports, it was hours of work that could have been spent focusing on people, guests and strategy. I’ve always believed technology should sup- port people, not replace them and I saw an opportunity to use automation to eliminate the kind of work that drains energy and adds little value. That was the initial spark, how can we give our teams their time back so they can focus on what actually matters in hospitality? Idea to Reality We took a very focused, test-driven approach. We started by mapping out one small but high-impact process in HR: managing probation periods and contract renewals. Then we worked with our internal HR team and a few external consultants who specialise in RPA—Robotic Process Auto- mation. We built a basic prototype, tested it in one hotel and learned from the feedback. Once we saw that it worked and more importantly, that the team trusted it, we scaled it to the rest of the cluster. It wasn’t about launching a massive platform from day one. It was about solving a real problem, proving the value and expanding from there. Built for Automation ChatGPT, Gemini, Claude and CoPilot are designed for generating content and having conversations based on prompts. They’re powerful tools for creative thinking, writ- ing, or brainstorming. What we’ve developed isn’t built for conversation, it’s built for automation and decision support. Our AI uses structured data from hotel systems to trigger specific actions, generate alerts and reduce manual work in back-of-house functions. It’s more task-oriented and fully integrated into our business processes. “The goal is to drive a holistic hospitality experience, increase revenue and grow market share.
40 JULY 2025 | HOTELANDCATERING.COM TECH & INNOVATION H&C Day-to-day Use The most common use is in human resources. Our AI tool automatically monitors when employees are nearing the end of their probation period, checks eligibility, prepares renewal documents and sends alerts to managers. Previous- ly, this process was tracked manually across spreadsheets and calendars. It was prone to error and took up hours every week. In finance, the AI supports by running checks for unusual transactions and variances. Instead of relying only on manual reports, we now have a system that flags inconsist- encies for further review. Time for Strategic Thinking It has completely shifted their focus. Take HR for example, rather than spending time updating files, sending remind- ers, or manually processing renewals, they’re now thinking more strategically. They can focus on training programs, employee engagement and future workforce planning. Procurement has also evolved. The AI now helps gener- ate and manage contracts across all properties. It creates documents, sends reminders for renewals, flags compliance or supply issues, distributes them to suppliers and even follows up on payment status. What used to involve several emails, spreadsheets and manual tracking is now stream- lined and consistent. That frees up the procurement team to focus on building better supplier partnerships and find- ing more sustainable sourcing strategies. And finally, our signature procure-to-pay (P2P) automation is a major development, one of the first in our industry. Mixed Reactions The initial response was mixed, which is normal with any new technology. Some team members were hesitant and un- sure if it would be reliable or just add more work. But after using it and seeing how much time it saves, the feedback has been overwhelmingly positive. The team feels like they have more breathing room and can focus on guests and strategic projects. The repetitive admin and endless reports they used to prepare are no longer weighing them down. That shift in mindset has been one of the most powerful outcomes. Any Big Updates? We’re launching a Predictive Maintenance and Energy Optimisation initiative across our hotel portfolio. This project uses machine learning to forecast equipment failures and optimise energy usage based on occupancy, weather and operational patterns. The goal is to reduce downtime, cut energy costs and enhance sustainability across all properties. RAPID FIRE ROUND What would you say to hotel leaders still unsure about using AI? AI isn’t here to replace people, it’s here to help them work smarter. Think better forecasting, fewer equipment failures, lower energy costs. It’s not a leap; it’s the next step. And it’s already happening. Which team picked it up the fastest? HR and Finance. Less paperwork, less admin. Once they saw the benefit, they became the biggest champions, peer-to-peer advocacy made all the difference. If your AI system had a personality, what would it be? Precise. Quietly efficient. Always two steps ahead. It spots patterns, gives insights, and keeps things running smoother than ever. What’s one thing AI should never touch in hospitality? Human connection. The warmth of a welcome, the empathy of a great host, that’s irreplaceable. Tech can enhance service, but the heart of hospitality must always stay human. “The AI now helps generate and manage contracts across all properties.
42 JULY 2025 | HOTELANDCATERING.COM POINT OF VIEW H&C I feel like hotels in the Middle East spend more time training their employees than their counter- parts in many other regions and, of course, it shows in the guest satisfaction scores, a stay in a standard five-star hotel in, say, Dubai, is very different from a stay in a standard five- star hotel in Europe. Yet, even in the Gulf region, training plans are being squeezed by the demand on resources and we’re often faced with the typical hotel conundrum of either having time to train staff because it’s relatively quiet, but then apparently not having the funds or other resources, or having no time to train, because the operation is too busy. An important ingredient of effective training is consistency, something customer-centric industries often struggle with. In the past, I introduced “Training on Wheels”, a mobile training station that would visit departments in turn for short, focused training sessions but, this too, required resources and often things were simply too busy to allow employees to take time out for even a short training session. Yet, train we must, if we want to stay ahead in an industry with ever more similar physi- cal products, it’s really service quality and soft skills that make guests return, isn’t it? The answer here, I believe, lies with AI. Yes, I said it. I realised that AI makes a great training tool when I started learning a new language re- cently. The thing’s patient never runs out of topics and can actually explain concepts in detail and, bonus, in a variety of languages. It’s also relatively cost-effective, scales easily and is super consistent and fast. If AI can help me learn a new language faster, it can certainly provide hotel employees with routine training ses- sions like departmental inductions or introductions to specific tasks. The thing is, it can do much better and un- like traditional training programmes or departments, it can tailor training content and delivery to an individual’s experience and progress. Training sessions that fit better make staff more competent, valued, less overwhelmed and lead to better retention. Virtually everyone hates role plays, yet in our industry, they remain one of the most effective training and quality assurance tools. Personally, I hate role plays, because I’m afraid of making a fool of myself when everyone else watches. Role plays always feel contrived and artificial. AI takes out the audience, so that’s one worry down. It’s artificial in itself, so the worry about artificial- ness somehow decreases, because you know you’re talking to a machine. Yet, it can create an almost unlimited number of realistic scenarios for staff to practice guest interactions at the click of a few buttons, from check-in greetings to handling complaints or upselling amenities. It can also adapt its responses based on the trainee's input, providing a dynamic learning environment. AI objectively assesses a trainee's performance in a simulation, highlighting areas for improvement (e.g., tone of voice, adherence to policy, problem-solving steps). FROM THEORY TO TOUCHPOINT BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE AI-Driven Learning in Hospitality
FROM THEORY TO TOUCHPOINT On a more advanced level, AI can analyse staff performance data, e.g. from simulations or guest feedback tied to specific interactions, to identify skill gaps and tailor personalised training paths. There is, of course, the critical balance between techno- logical efficiency and the inherently human nature of our industry, but when used correctly, AI training tools can help free up human time to focus on empathy, complex problem- solving and truly personalised memorable guest interac- tions. It can also help to transform staff from gatekeepers to curators. Even better, it never sleeps allowing your training efforts to reach previously hard-to-reach employees or de- partments, think the night teams or outdoor teams in large resorts. As a result, it elevates not just guest experiences, but the professional capabilities and satisfaction of hotel staff. It can also assist with knowledge sharing and de-silo operations. When a guest comes to the front desk and asks something like "How do I connect my obscure smart device to the Wi-Fi?" someone who’s been there longer might know the answer, but newer staff might not. Perhaps this question only pops up once a month or quarter making it obscure enough to not write down the answer in a formal manner like entering it into a departmental training document. Nothing’s too obscure for AI and it can record the question and answer in a knowledge base that’s fully searchable in a matter of seconds and in any number of languages, which reduces reliance on senior staff, empowers junior employees and ensures consistent information. Many front-line employees got this a long time ago. I remember sitting at a pool bar in Dubai years ago when AI wasn’t even really a thing and the bartender using Google Translate to “talk” to a customer who only spoke some obscure language, the end result was a satisfied customer who didn’t mind technology being used because they felt that it actually helped in the transaction and more sales. This is the balance to aim for, where technology enhances what we do, makes things easier and lets us serve customers better. Today’s technology is very different, so offers a multitude of new ways to make this happen. Give it a go.
44 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C THE BIG NIGHTLIFE AWARDS 2025 WINNERS OWNING THE NIGHT Hotel & Catering was proud to host The Big Nightlife Awards 2025, a night that pulsed with the rhythm, style and spirit of the region’s dynamic nightlife scene. Held on 19th June at Hilton Dubai Al Habtoor City, the event brought together the industry’s brightest names, from trailblazing talents to standout venues, all under one roof, for a celebration of creativity and excellence. To everyone who joined us, thank you. Your presence turned the evening into a truly unforgettable moment for the industry. And to our winners: congratulations on raising the bar and redefining what nightlife means across the region. A special thank you to our sponsors, House of Pianos, Music Booth, Q’s Bar and Lounge, and Gargash Auto, for your support and belief in the power of this industry. Your partnership helps us keep the spotlight shining.
45 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT
46 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST LADIES’ NIGHT BEST LIVE BAND Q’S BAR AND LOUNGE CAVIAR MONDAYS, CÉ LA VI DUBAI
47 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST PARTY BRUNCH DUTTY WINE BRUNCH, TING IRIE HIGHLY COMMENDED THE CLAY NIKKEI BRUNCH CLAY
48 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST EVENING BRUNCH CEREMONIA BRUNCH, GITANO BEST AFTER-BRUNCH PARTY 7 TALES, GROSVENOR HOUSE, A LUXURY COLLECTION HOTEL
49 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST HAPPY HOUR NOMIKAI HOUR, SUSHIYAKI HIGHLY COMMENDED CRAFT BY SIDE HUSTLE ROSEWOOD ABU DHABI
50 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST QUIZ NIGHT REFORM WEDNESDAY QUIZ NIGHT, REFORM SOCIAL & GRILL HIGHLY COMMENDED THE NEIGHBOURHOOD QUIZ WITH JONO & RICH AT HORSE & HOUND AL HABTOOR POLO RESORT
51 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST SHOW DREAM DINNER SHOW BEST LADIES’ DAY BE HER LADIES DAY, BE BEACH
52 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST OUTDOOR POOL EXPERIENCE DRIFT DUBAI HIGHLY COMMENDED VIEW 180 NH COLLECTION DUBAI THE PALM
53 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST SUNDOWNERS SPOT SOBE, W-DUBAI THE PALM HIGHLY COMMENDED THE CULLINAN
54 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST FESTIVAL CALVIN HARRIS, USHUAÏA BEST GENTLEMEN’S NIGHT GENT’S NIGHT, SMOKE & MIRRORS, SLS DUBAI
55 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST MIXED DRINKS BAR SEXY FISH, DUBAI HIGHLY COMMENDED SALMON GURU DUBAI
56 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST LIVE MUSIC VENUE BELCANTO RESTAURANT HIGHLY COMMENDED ARROGANTE DUBAI SALVAJE RESTAURANT LOUNGE
57 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST SPORTS BAR SEVEN SPORTS BAR, NH COLLECTION DUBAI THE PALM HIGHLY COMMENDED BELGIAN CAFÉ INTERCONTINENTAL ABU DHABI
58 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST OFF-BEAT NIGHT VENUE FLASHBACK SPEAKEASY BAR AND LOUNGE, PARAMOUNT HOTEL DUBAI BEST IRISH BAR MCGETTIGAN’S DUBAI SCIENCE PARK
59 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST HOPS BARBELGIAN BEER CAFÉ, GRAND MILLENNIUM HOTEL DUBAI BEST ALL-AMERICAN BAR RODEO DRIVE, DUBAI
60 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST ROOFTOP VENUE MOOD LOUNGE HIGHLY COMMENDED PARAISO AMAZONICO DUBAI
61 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST LUXURY OUTDOOR BAR CÉ LA VI, DUBAI BEST RESTAURANT BAR SUSHISAMBA, DUBAI
62 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST TERRACE THE BEAM BY NICK ALVIS, LE ROYAL MERIDIEN BEACH RESORT & SPA HIGHLY COMMENDED BYBLOS SUR MER INTERCONTINENTAL ABU DHABI
63 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST LATE-NIGHT DINNER SALVAJE HIGHLY COMMENDED MAYABAY
64 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST BEACH BAR FEBRUARY 30 HIGHLY COMMENDED SĀN BEACH
65 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEST LOUNGE INFINITY LOUNGE, RIXOS MARINA ABU DHABI SOMMELIER OF THE YEAR GIUSEPPE MASU, BELCANTO RESTAURANT
66 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C HOST | HOSTESS OF THE YEAR FAITH KAMIRI, NH COLLECTION DUBAI THE PALM BEVERAGE MANAGER JOSEPH MDUMA, FOLLY BRASSERIE & JARDIN DES ARTS
67 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT WAITER OF THE YEAR JESSILITO CABALFIN LAPID, HANU BARTENDER OF THE YEAR GEORGES BOULOS, TATEL, TOTÓ, AND LA CAMERA! BY TOTÓ
68 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C MIXOLOGIST OF THE YEAR HO GAN, SHANGRI-LA QARYAT AL BERI, ABU DHABI BAR MANAGER OF THE YEAR EDWARD REYES, MCGETTIGAN’S DUBAI SCIENCE PARK
69 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BAR TEAM OF THE YEAR BUDDHA-BAR BAR, GROSVENOR HOUSE, A LUXURY COLLECTION HOTEL HIGHLY COMMENDED MALIBU SKY LOUNGE & BAR PARAMOUNT HOTEL MIDTOWN
70 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C BEST DUBAI DJ NADER ABAKY, AMAZONICO DUBAI NIGHTLIFE ENTREPRENEUR OF THE YEAR OMAR SAIDEH, FOUNDER, ORANGE HOSPITALITY (AWARD RECIVED ON BEHALF OF OMAR)
71 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BEACH CLUB OF THE YEAR BCH: CLB BEST NEW NIGHTLIFE VENUE ANTIKA, DUBAI
72 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C PUB OF THE YEAR MR. TOAD’S, EMIRATES LEISURE RETAIL NIGHTCLUB OF THE YEAR REUNION
73 HOTELANDCATERING.COM | JULY 2025 OWNING THE NIGHT BAR OF THE YEAR ANTI:DOTE BAR, RIXOS MARINA ABU DHABI LEGENDARY NIGHTLIFE ICON AWARD ELIE SABA وMANAGING PARTNER, ADDMIND HOSPITALITY (AWARD RECIVED ON BEHALF OF ELIE SABA)
74 JULY 2025 | HOTELANDCATERING.COM EVENTS H&C NIGHTLIFE ENTERTAINMENT GROUP OF THE YEAR SUNSET HOSPITALITY GROUP
STEP INTO A STORY AT GRAND MERCURE DUBAI CITY More than just a place to stay, Grand Mercure Dubai City is a place to connect, to feel at home, and to experience the spirit of the UAE through a truly local lens. Here, modern elegance flows effortlessly into cultural richness as age-old traditions, authentic flavors, and heartfelt rituals come together with the warmth and comfort of contemporary hospitality. Discover the art of living local, where every moment tells a story — yours included. DUBAI - 61B Street, Al Garhoud, Dubai, United Arab Emirates - T. +971 4 525 0000 - ha103@accor.comgrandmercure.com | all.com TRUE INDULGENCE WALIMA Restaurant Modern all-day dining with a mix of International dishes and Middle Eastern favorites, served buffet or à la carte. QOVA Café A cozy spot where modern Arabic vibes meet premium coffee. Savor expertly brewed drinks, fresh sweets and light bites. ARIA Rooftop Lounge Unwind at the rooftop pool with stunning skyline views and a unique glass-bottom design, while enjoying refreshing drinks and delicious bites as the sun sets. Rooms & Suites Elegant, comfortable, and thoughtfully designed with local touches. A perfect retreat to rest, recharge and feel at home in the heart of the city. Huzza Pool Lounge Chill by the pool with fresh juices, smoothie bowls, and light, healthy snacks. Rejuvenate at Armonia Spa with soothing therapies and authentic Moroccan baths, or stay active anytime in our 24/7 fully equipped gym. Find your balance at our wellness center on the mezzanine floor. RELAX, REVITALIZE, AND RENEW
76 JULY 2025 | HOTELANDCATERING.COM THE BUSINESS OF LUXURY CRUISES H&C L uxury travel has evolved into something more nuanced and refined. It is no longer defined by extravagance alone but by purpose, presence and a deeper connec- tion to place. Among travellers from the GCC, this shift is unmistakable. There is a growing preference for journeys that offer both com- fort and meaning, as well as a more consid- ered, unhurried way of exploring the world. In a region where luxury is a way of life, expec- tations are naturally high. Travel must not only meet this standard but elevate it. From the moment of arrival to the final farewell, every element of the experience is expected to reflect thoughtfulness, quality and authentic- ity. More than ever, GCC travellers are seeking experiences where every detail is intentional, and each moment holds meaning. As a result, cruising which was once seen through a more traditional or even outdated lens, has quietly redefined itself. It has emerged as one of the most seamless and elevated ways to engage with the world. GCC EXPLORERS TAKE TO THE SEAS BY ANNA NASH, PRESIDENT OF EXPLORA JOURNEYS
77 HOTELANDCATERING.COM | JULY 2025 GCC EXPLORERS TAKE TO THE SEAS Unlike conventional travel, which often involves a whirlwind of logistics and transitions, a voyage at sea follows a different rhythm.
78 JULY 2025 | HOTELANDCATERING.COM F&B FOCUS H&C Unlike conventional travel, which of- ten involves a whirlwind of logistics and transitions, a voyage at sea follows a dif- ferent rhythm. With a single check-in, the complexities of multi-destination travel give way to fluidity and calm. There is no need to pack and unpack, navigate airport crowds, or plan transportation between stops. Instead, the journey becomes effort- less. Onboard, the atmosphere reflects the grace of the world’s top hotels and suites are designed not only as places to sleep but as sanctuaries that invite rest and reflection. Wellness rituals restore balance, inviting guests to reset in ways that are physi- cal, mental and emotional and culinary programmes reflect a global palate, crafted to suit diverse tastes while showcasing the flavours of the destinations themselves. For travellers from the GCC, this style of journey offers a meaningful pause and a rare opportunity to step away from the fast pace of daily life. It also provides effort- less access to remarkable destinations both near and far. From Dubai and Muscat to Salalah and Khasab, the Middle East presents a landscape rich in history, culture and natural beauty. These destinations are not only being rediscovered but are now actively shaping the itineraries of tomor- row. Regional interest is influencing how luxury cruise routes are designed, ensuring that the GCC is both a starting point and a destination. One such itinerary, A Journey of Meditative Moments in the Arabian Gulf aboard EXPLORA I and EXPLORA II, spans seven nights of reflective discovery. Departing from Dubai, the voyage takes guests to Khor Fakkan’s biodiverse wadis, Sur’s dhow-building heritage, and Muscat’s storied souks and forts, before sailing through the serene fjords of Khasab. It is a journey shaped by rhythm and reflection, one that allows time to recon- nect not just with place but with self. Every stop along the way is an invitation to slow down and engage more deeply with the places themselves. Privacy and space remain central to the luxury cruising experi- ence. Across the GCC, where discretion is deeply valued, today’s ships are designed with cultural expectations in mind. Villa-style suites with private terraces, personal butler services and generous living areas allow each guest to travel on their own terms. This is particularly important for multigenerational families, a tradition held close across the region. Cruises offer a rare harmony, provid- ing space for children to be entertained, for adults to unwind and for families to come together over shared meals and excursions. All whilst being able to retreat to one’s private suite when desired. The new era of luxury cruising is defined not by excess, but by a sense of elevation and purpose. As global travel continues to evolve, the GCC emerges not only as a departure point but as a cul- tural force shaping the future of the luxury cruise industry. With a longstanding appreciation for privacy, beauty and meaning, the re- gion is helping to cultivate a more thoughtful way of experiencing the world. In this new chapter of ocean exploration, the journey is no longer just a route, it becomes an experience itself. ANNA NASH, president of Explora Journeys
A Luxury Beachfront Escape Boasting one of the destination’s most enviable settings, Anantara Mina Al Arab Ras Al Khaimah Resort sits on a private peninsula of golden sands, overlooking a mangrove lagoon and the open ocean. Bask in the emirate’s first overwater villas. Savour global flavours with exquisite dining experiences. Embark on sea adventures or cocoon yourself in spa tranquility. ANANTARA MINA AL ARAB RAS AL KHAIMAH RESORT ANANTARA.COM P.O. Box 4005, Al Huwailat St, Mina Al Arab, Ras Al Khaimah, UAE I +971 720 42222 I rasalkhaimah@anantara.com