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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 JUNE 2025 | HOTELANDCATERING.COM HOW SANDEEP WALIA LEADS WITH HEART AND BUILDS WITH PURPOSE THE WORLD TUNED INTO THE REGION TAILORED FOR
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6 JUNE 2025 | HOTELANDCATERING.COM IN THIS ISSUE SUNSETS & SAFARIS A conversation with Anna-Marie Dowling, General Manager of Nofa Riyadh, a Radisson Collection Resort TAILORED FOR THE REGION, TUNED INTO THE WORLD How Sandeep Walia leads with heart and builds with purpose SOLO IN STYLE Best Luxury Hotels for Female Solo Travellers 30 22 28 Contents 42 STAGING THE SPOTLIGHT Delivering Hilton Dubai Palm Jumeirah’s Most Star-Studded Night Yet 46 EXCLUSIVE ESCAPES How to Set Your Brand Apart in a Competitive Hospitality Landscape 48 DUBAI BECOMES HOME To the World's Largest Visa Application Centre 54 INSIDE LPM DOHA WITH SHEPERD Hospitality is one of the few industries where every role no matter how front- facing or behind-the-scenes, has the potential to shape the guest experience 18 SELFLESSNESS AND GENEROSITY The two leadership traits that turn good service into great experiences 20 FLAVOUR, FOCUS, AND THE FLOORPLAN The Art of the Turnaround: Jagbir Jasrotia’s Recipe for F&B Success 28 SCAN FOR SHAMBLES “Shambles” is a very fine word. You won’t find ChatGPT using it, because it’s too elegant and niche 36 A BOLD NEW CHAPTER IN JUMEIRAH’S LEGACY With the unveiling of Jumeirah Marsa Al Arab, Dubai’s luxury hospitality landscape welcomes a striking new icon
JUNE 19TH , 2025 | HILTON AL HABTOOR CITY NOMINATE NOW F O R E D I T O R I A L S E Y M O N E L M O O D L E Y + 9 7 1 4 4 2 0 0 5 0 6 s e y m o n e @ b n c p u b l i s h i n g . n e t F O R S P O N S O R S H I P A L E X B R O W N + 9 7 1 5 6 3 0 8 2 9 4 6 a l e x @ b n c p u b l i s h i n g . n e t F O R AT T E N D A N C E & E V E N T I N Q U I R I E S A J S I N A M B A N + 9 7 1 4 4 2 0 0 5 0 6 a j @ b n c p u b l i s h i n g . n e t F O R E D I T O R I A L S E Y M O N E L M O O D L E Y + 9 7 1 4 4 2 0 0 5 0 6 s e y m o n e @ b n c p u b l i s h i n g . n e t F O R S P O N S O R S H I P A L E X B R O W N + 9 7 1 5 6 3 0 8 2 9 4 6 a l e x @ b n c p u b l i s h i n g . n e t F O R AT T E N D A N C E & E V E N T I N Q U I R I E S A J S I N A M B A N + 9 7 1 4 4 2 0 0 5 0 6 a j @ b n c p u b l i s h i n g . n e t
8 JUNE 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 | JUNE 2025 CONTRIBUTORS Contributors 01 03 02 04 HARUN DURSUN Managing Director, Jumeirah Marsa Al Arab, “It’s fulfilling to watch it come together in a way that feels deeply human and immersive.” SARAH AZIZ, Events Director, Hilton Dubai Palm Jumeirah “Looking ahead, several trends are expected to shape the regional events sector.” ANNA-MARIE DOWLING, General Manager, Nofa Riyadh, a Radisson Collection Resort “We’re elevating everything but staying true to what makes Nofa so special.” TIM CORDON, COO Middle East, Africa & Southeast Asia Pacific, Radisson Hotel Group “Ask people why they return to a hotel, or to any business for that matter, and you rarely hear about square footage or the best wi-fi.” This Month in Hospitality
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12 JUNE 2025 | HOTELANDCATERING.COM Mid-Year Check-in I n the last couple of weeks, I’ve woken up in a different city almost every day. Dubai, Istanbul, back to Dubai, then Riyadh, AlUla, NEOM, and finally, back to Dubai again. It’s been a hustle of airports, check-ins, dusty roads, sunsets and new stories, some already on these pages and some I can’t wait to share in the next issue. But if there’s one thing I’ve been reminded of through all this movement, it’s this: I love getting on a plane. I love that feeling of possibility, of discovering something or someone new, of waking up in a new place. Travel is at the heart of hospitality and I love that fact. Through the pages of our June edition, I hope you feel like you’ve travelled across the Middle East with me. From conversations with the people shaping tomorrow’s guest experiences to stories from unexpected corners of the desert, this issue is packed with voices, visions and a whole lot of heart. We sat down with Sandeep Walia, Chief Operating Officer at Marriott International, and found a leader who brings together scale and soul, someone who balances operational precision with genuine emotional intelligence. We also caught up with the man behind this quarter’s most anticipated hotel opening, Jumeirah Marsa Al Arab, and met the powerhouse leading Nofa Riyadh, a one-of-a-kind Radisson Collection Resort that blends Saudi heritage with African-inspired experiences. Last but not least, The Big Nightlife Awards is around the corner, and I hope you're excited, and more importantly, I hope to see you there. From world-class venues and beach clubs to DJs, creatives, and the magic-makers behind the scenes, this is our chance to celebrate the people who bring our cities to life when the sun goes down. Whether you’re reading this in an airport lounge, on your Eid break, or from that glorious desk in your favourite shared office space, the one you find yourself at week after week, this is your friendly reminder that we’ve officially hit the halfway mark of 2025. It’s June, and it’s going to get interesting. So, buckle up! SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Seymone Leigh Moodley seymonemoodley EDITOR’S NOTE H&C “I love getting on a plane. I love that feeling of possibility, of discovering something or someone new, of waking up in a new place. Travel is at the heart of hospitality and I love that fact.
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14 JUNE 2025 | HOTELANDCATERING.COM OPENINGS & LAUNCHES H&C Unox, the leading company in the design, production, and sale of professional ovens for the food service, retail, pastry, and bakery sectors, is launching the new SPEED.Compact™ ECO oven, addresses the needs of the quick service industry with a rapid and compact oven designed to perfectly fit any environment, optimise space, and simplify usage while guaranteeing the best return on investment for customers. This product will open new and unique investment opportunities in this market segment. The oven is ideal for quickly serving snacks, ready meals, and frozen pastry products. For example, a waffle or muffin is prepared in just 30 seconds, while a filled sandwich or club sandwich cooks in just 75 seconds, always delivering excellent results. UNOX LAUNCHES SPEED.COMPACT™ ECO HILTON SET TO HIT 100 HOTEL MILESTONE IN SAUDI ARABIA Hilton (NYSE: HLT) announces it is set to hit the milestone of 100 hotels trading and in the pipeline in Saudi Arabia this year, reaffirming its long-term commitment to growth across the Kingdom. The global hospitality company continues to introduce more of its award-winning brands to the country, with 14 brands trading and in the pipeline and has announced multiple new signings with plans to add more than 21,000 rooms in locations across the country.
15 HOTELANDCATERING.COM | JUNE 2025 OPENINGS & LAUNCHES Louvre Hotels Group in the MENA Region (LHG), a leading hospitality management group, announces the expansion of its regional portfolio with several new openings slated by 2026. These include the highly anticipated launch of Tulip Resi- dences at The Village Muscat which will provide short and long-stay hybrid options, and the introduction of the Kyriad brand in Saudi Arabia with a cluster of 3 hotels in Madinah launching soon. Radisson Hotel Group is proud to announce the opening of Radisson RED Phuket Patong Beach, marking the brand’s introduction to the country with a vibrant, game-changing resort that redefines hospitality through bold design, immersive experiences, and a dynamic social atmosphere. Located just 200 meters from the iconic Patong Beach, the 388-room property captures the energetic spirit of Phuket, seamlessly blending art, music, and exceptional amenities into a lifestyle destination for travellers from around the world. LOUVRE HOTELS GROUP EXPANDS MENA PORTFOLIO WITH BRAND DEBUTS AND HOTEL OPENINGS RADISSON HOTEL GROUP WELCOMES THE FIRST RADISSON RED TO THAILAND WITH THE OPENING OF RADISSON RED PHUKET PATONG BEACH
16 JUNE 2025 | HOTELANDCATERING.COM NEWS & APPOINTMENTS H&C STORY Hospitality, the international hospitality brand redefining meaningful travel, is pleased to announce the appointment of Yassin Mahmoud as General Manager of The H Dubai. A seasoned hospitality leader with over 17 years of global experience, Mahmoud brings a dynamic blend of operational expertise and people-first leadership to one of Dubai’s most renowned and recognised hotels. STORY HOSPITALITY APPOINTS YASSIN MAHMOUD AS GENERAL MANAGER OF THE H DUBAI, MARKING A NEW CHAPTER FOR THE ICONIC HOTEL Renaissance Business Bay Hotel, Dubai part of Marriott Bonvoy’s portfolio of hotels, is proud to announce the appointment of Andrea Strim as General Manager. With Renaissance Hotels’ commitment to uncovering the unexpected and inspiring discovery, Andrea’s appointment marks an exciting new chapter for the brand in Dubai. His leadership is set to elevate the hotel’s offering while staying true to the spirit of Renaissance where every stay is a story waiting to unfold. RENAISSANCE BUSINESS BAY HOTEL, DUBAI, WELCOMES ANDREA STRIM AS GENERAL MANAGER
NEWS & APPOINTMENTS talabat, the leading on-demand delivery platform in the MENA region, and Bolt, the global shared mobility leader, have entered into a strategic partnership aimed at enhancing everyday convenience and value for customers in the UAE. Through this collaboration, talabat pro subscribers will enjoy exclusive discounts on Bolt rides, reinforcing both brands’ shared commitment to delivering seamless and integrated lifestyle experiences. TALABAT AND BOLT JOIN FORCES TO BRING EVERYDAY SAVINGS AND SMARTER MOBILITY TO UAE CUSTOMERS host.fieramilano.com 17–21 OCTOBER 2025 fieramilano INTERNATIONAL HOSPITALITY EXHIBITION NEW SHAPES OF HOSPITALITY
18 JUNE 2025 | HOTELANDCATERING.COM SELFLESSNESS AND GENEROSITY The two leadership traits that turn good service into great experiences BY TIM CORDON, COO MIDDLE EAST, AFRICA & SOUTHEAST ASIA PACIFIC, RADISSON HOTEL GROUP Ask people why they return to a hotel, or to any business for that matter, and you rarely hear about square footage or the best wi-fi. Guests remember how a front-desk agent made a frazzled family feel welcome at 2 a.m., or how a waiter made a birthday unforgettable without being asked. Those seemingly small gestures are the visible edge of a larger truth: memorable experiences begin long before a guest crosses the threshold. They start with culture. POINT OF VIEW H&C
19 HOTELANDCATERING.COM | JUNE 2025 SELFLESSNESS AND GENEROSITY Environment = Culture, Culture = Behaviour Leaders spend a lot of time talking about “experience design.” We prototype lobbies, simplify apps and tweak coffee aromas. All those matters, but none of them work if the people delivering the service feel anxious, undervalued or disconnected. The real “environment” we create for our teams is cultural, not physical. Culture, in turn, is noth- ing more than the sum of our daily behaviours. If we want guests to feel cared for, we must first make sure our people experience that care themselves. The Two Behaviours That Matter Most I always challenge my team to make selflessness and gener- osity non-negotiable when they lead. > Selflessness; is the willingness to put collective goals ahead of individual convenience. > Generosity; is the instinct to give more than is strictly required, whether that is time, expertise or praise. These traits sound lofty, yet they show up in simple, repeat- able actions: a housekeeper leaves a handwritten note because she understands the power of personal connec- tion, a maintenance engineer swaps shifts so a colleague can attend a child’s concert. They are small sacrifices that ripple outward, creating a workplace where people feel safe enough to think beyond their job description. Trust cannot be mandated; it is earned in increments. Lead- ers earn it when they admit gaps in their own knowledge when they show up for a night shift just to say thank you. Collaboration follows naturally because people gravitate toward colleagues who make them feel valued. Inspire Your People: Find the Why To sustain selflessness and generosity, leaders must go deeper than skills training or incentives. We need to help every team member discover their personal “why.” When people connect their daily tasks to a purpose that resonates, their work becomes an act of self-expression rather than obligation. My job, and yours if you lead a team, is to share the organisation’s purpose clearly and often, then invite colleagues to link it to their own ambitions. Purpose fuels inspiration; inspiration fuels service. Safety First: Why Belonging Drives Performance Great leaders make people feel safe. Not in a patronising “everything is fine” way, but through consistent signals that mistakes can be discussed, ideas can be challenged, and con- tributions will be recognised. Safety fosters belonging and belonging unlocks energy. When employees trust that the team will catch them if they stumble, they feel empowered to turn routine service into unforgettable moments for the guests. At Radisson Hotel Group, one of the simplest barometers of safety is when we have fun in all that we do, which is one of our core beliefs, walk through a back-of-house corridor: if you hear jokes being traded between departments, collabo- ration is alive. If the space feels tense, no amount of digital wizardry at the front desk will compensate. Turning Culture into Competitive Advantage Selflessness and generosity are not soft virtues; they are hard drivers of repeat business. In properties where em- ployee engagement scores sit at the top, we see a consistent correlation in guest satisfaction and significant drops in staff turnover. Connect to purpose. Purpose is the best fuel for generosity. Create a culture where people feel they belong, help them find their way and their why, and they will create moments your guests will always remember. “Great leaders make people feel safe. Not in a patronising “everything is fine” way, but through consistent signals that mistakes can be discussed, ideas can be challenged, and contributions will be recognised.
20 JUNE 2025 | HOTELANDCATERING.COM MOVERS AND SHAKERS H&C I n the ever-evolving world of hospitality, some leaders quietly keep the engine running, while others rewire it entirely. Jagbir Jasrotia belongs in the latter camp. With over two decades of international experience spanning India, Australia and the Middle East, the current Director of Food & Beverage at NH Collection Dubai The Palm is redefining what it means to lead with purpose in a profit- driven, guest-obsessed industry. Known for transforming underperforming outlets into local favourites and static menus into margin-boosting masterpieces, Jagbir blends sharp commercial instincts with a deeply people-centric approach. At the heart of his leadership lies a simple but powerful ethos: great food, great service, no ego. Whether he’s rebranding a venue, engineering a menu for profitability, or walking the floor during service, his approach is grounded, real and relent- lessly focused on delivering impact. We caught up with Jagbir to unpack the philosophies, strategies and standout moments behind his success and where he sees F&B heading next. No One-Size-Fits-All: Leading with a Global Mindset and Lo- cal Appetite Jagbir’s international journey has gifted him a unique lens on leadership. “There’s no one-size-fits-all recipe,” he says. “Leadership, like a good menu, needs balance and adaptability.” Whether tapping into provenance and FLAVOUR, FOCUS, AND THE FLOORPLAN The Art of the Turnaround: Jagbir Jasrotia’s Recipe for F&B Success JAGBIR JASROTIA, F&B Director, NH Collection Dubai The Palm
FLAVOUR, FOCUS, AND THE FLOORPLAN clean-label trends or crafting dramatic, experiential dining moments, his ability to flex with the market while remain- ing grounded in authenticity has proven key. His mantra? Global mindset, local appetite. Delight vs. Dollars? Why Not Both. For Jagbir, the debate between guest experience and profit- ability is a false one. “It’s not either-or. It’s both and you engineer delight inside the margin.” By marrying data-led decisions with creative finesse, think dynamic pricing, por- tion adjustments and thoughtful presentation, he ensures that both the P&L and the guest walk away smiling. People First, Always Building high-performance cultures is another cornerstone of his leadership. “Great restaurants don’t happen with- out great people,” he says. “And great people don’t grow in the dark.” Jagbir’s approach is deeply hands-on: on-floor leadership, visible growth paths and a culture of respect and recognition. Plaques don’t build teams, daily respect does. Menu Engineering with Purpose One standout moment in Jagbir’s career involved a strug- gling à la carte section. Instead of raising prices, he surgi- cally removed low-impact dishes, restructured the menu with higher-margin options and played with placement psychology. “Sixty days later? Gross profit up 9.4% and hap- pier guests.” His philosophy is simple: make the menu work for the business, not against it. Making the Ordinary Extraordinary: Rebranding 7 Sports Bar At NH Collection Dubai The Palm, Jagbir led the reposi- tioning of 7 Sports Bar from an overlooked hotel bar to a buzzing local hotspot. “We didn’t want fluff. We wanted focus,” he explains. The transformation included an over- hauled menu, bold programming and the addition of a new 85-seat terrace built via sponsor partnerships at nearly zero cost. The results? 20,000+ covers in 2024 and a dra- matic rise in local walk-ins. “We didn’t just revamp a bar. We put it on the map.” Innovation That Feels Like You In a world chasing trends, Jagbir keeps his innovation anchored in identity. “Innovation should enhance, not overwhelm,” he says. From TikTok-inspired activations to sustainable dining models, he ensures each new idea fits the brand’s core story. “Staying relevant doesn’t mean chasing everything, it means choosing what aligns.” Margins with Morale What truly sets Jagbir apart is his belief in return on en- ergy. “Margins without morale are just numbers,” he says. “High performance comes from people who care, not just people who comply.” KPIs are essential but so is reading the emotional pulse of the team. The Horizon: Smarter Kitchens, Elevated Beverage Culture Looking ahead, Jagbir is excited about AI in operations and the evolution of beverage culture in the region. “AI-driven forecasting is going to redefine prep and waste,” he notes. At the same time, he’s championing low-alcohol and dry mixology as serious contenders in modern bar programs. But above all, he’s focused on people. “Tech matters. Strategy matters. But what excites me most is building teams that lead change, not just follow it.” “Staying relevant doesn’t mean chasing everything, it means choosing what aligns.
22 JUNE 2025 | HOTELANDCATERING.COM COVER STORY H&C W hat does it take to lead one of the world's largest hospital- ity companies across a region as complex and ambitious as the Middle East, while steering its luxury portfolio across Europe, the Middle East and Africa? If you ask Sandeep Walia, the answer is refreshingly simple: take care of your peo- ple, and everything else will follow. In this exclusive cover feature, we sit down with the Chief Operating Officer for Marriott International, Middle East & Luxury EMEA, and discover a leader who pairs scale with soul, ambition with grace, and operational excellence with deep emotional intelligence. With over 260 operational properties in the Middle East, 100+ in the pipeline, and more than 180 luxury hotels across EMEA under his remit, Sandeep's story is as much about humanity as it is about hospitality. Growth and Gratitude There's a steadiness to the way Sandeep Walia speaks. It's calm, considered, and grounded, the kind of leadership voice that doesn't need volume to command attention. When asked how he manages the sheer scale of Marriott's operations in the region, he breaks it down into three priorities: growth, people, and guest experience. "We want to be the region's favourite travel company," he says. "To achieve that, we focus on taking care of our people, delivering exceptional travel experiences, and providing meaningful value for our owners." This focus has translated into one of the strongest regional pipelines in the industry, spanning over 100 upcoming properties across varied segments and geographies and nearly 238 million Bonvoy members globally. But it's not just about numbers. "Many of our owners have multiple properties with us," he explains. "They see the strength of our brands, our systems, and our loyalty platform, and that's what keeps us growing together." TUNED INTO THE WORLD Tailored for the Region, SANDEEP WALIA, Chief Operating Officer, Middle East & Luxury, Europe, Middle East & Africa, Marriott International How Sandeep Walia leads with heart and builds with purpose BY SEYMONE MOODLEY
23 HOTELANDCATERING.COM | JUNE 2025 TAILORED FOR THE REGION, TUNED INTO THE WORLD The group's vast portfolio across more than 30 brands allows them to cater to every kind of traveller, from budget-conscious guests to ultra-luxury seekers. Mar- riott International is the largest branded residential company in the lodging industry, with over 130 open residences and 100 in the pipeline globally. In EMEA alone, momentum continues to build, with 11 new signings in 2024, bringing their regional residential portfolio to 72 locations, 30 open and 42 in develop- ment. The demand for branded residences remains strong, as consumers seek homes that blend luxury living with hotel-level service and amenities, while developers turn to trusted brands like Marriott to differentiate and elevate their offerings. This range, Sandeep believes, is a strength that helps them stay agile in a fast-moving world. "Luxury in particular has seen a major shift," he explains. "People are investing more in time, with themselves, their families. That's where luxury becomes meaningful. It's not just about aesthetics; it's about emotional value." Rooted in Place, Designed for People Marriott's global footprint is undeniable, but in Sand- eep's view, true success lies in localisation. "We have an incredible portfolio of brands in the Middle East across all segments, select, premium and luxury, that align with the diversity of experiences that the region wants to offer for every type of traveller," he shares. Authenticity, he says, is non-negotiable. "Our brands must offer a clear promise and consistent guest experi- ence. At the same time, we use data, innovation, and local insights to guide deci- sions. Whether that's about sustainability or design thinking, we're constantly evolving." And yet, there's a strong emotional thread running through the luxury seg- ment. "It's becoming easier to move people physically. The real challenge is mov- ing them emotionally," he explains. "What was once a 'wow' is now expected. We're in the business of creating those once-in-a- lifetime memories, and that takes insight, creativity, and care." “What was once a 'wow' is now expected. We're in the business of creating those once-in-a-lifetime memories, and that takes insight, creativity, and care.
The Region's Rising Influence Ask Sandeep what the world should learn from Middle East- ern hospitality, and he doesn't hesitate. "The region offers a remarkable balance of tradition and innovation. Service here is deeply ingrained in the culture, and the guest comes first in everything." He applauds the strategic investment from governments across the GCC, noting how tourism is being prioritised as a key pillar of economic diversification. "There's a lot of syn- ergy between the public and private sectors here. That's not always the case globally, but it's something the Middle East does really well," he says. The energy, the vision, and the appetite for experience- driven travel are all contributing to a regional momentum that's hard to ignore. "It's a special time for this part of the world. The opportunities are immense, and we're excited to be part of that journey." What Guests Want Now Since 2020, the hospitality industry has undergone pro- found change and Marriott has had to adapt quickly. "Travel has become more intentional. Guests aren't just looking for a room. They're looking for meaning," he says. This has translated into new services, localised offerings, sustainability-driven programmes, and greater personali- sation. "There's also been a significant shift in technology. Mobile check-in, digital booking platforms, and curated content, it's all part of how people travel now." Marriott Bonvoy's latest research reveals trends such as 'Bravecations' and heritage-led trips gaining momentum. People want adventure and emotional connection, but they also want value. "We're seeing a more budget-conscious guest, but one who still expects excellence," he explains. "The basics matter more than ever: cleanliness, location, comfort." The Human Element For all the talk of systems and strategy, what Sandeep returns to time and again is people. "They're our most important resource. They bring the business to life," he says. "We can have the best building, the best product, but it's our teams that create magic." He regularly visits properties, engages with staff, and listens. "You need to feel the pulse of the organisation. You need to see how your values are being lived. That's leadership." “Travel has become more intentional. Guests aren't just looking for a room. They're looking for meaning. COVER STORY H&C
25 HOTELANDCATERING.COM | JUNE 2025 TAILORED FOR THE REGION, TUNED INTO THE WORLD
26 JUNE 2025 | HOTELANDCATERING.COM COVER STORY H&C It's not all top-down. Through Mar- riott's Business Councils, associates are empowered to lead initiatives, collaborate across hotels, and drive purpose. "It's one of the things I enjoy most," he says. "Seeing people grow, take ownership, and shape our culture from the inside." And the truth is, when Sandeep walks into a room, it doesn't matter who you are or what your title is. He stretches out his hand to greet you warmly, genuinely acknowledging every per- son he meets. That quiet charm isn't performative; it's instinctive. He leads with humility and gentle conviction, the kind of leadership that doesn't rely on ego or hierarchy. He isn't just respected. He is appre- ciated, extremely liked, and deeply admired by his peers and teams alike. There is no leading with fear; only integrity and an unwavering belief in people. To walk beside Sandeep is to feel like someone is holding space for you. You feel seen. You feel heard. And long after the meeting or the moment, you remember how he made you feel because that's the kind of leader he is. Lessons from the Journey Sandeep's hospitality journey began in India and has taken him across the globe, Egypt, Russia, Germany, and the UAE. With each move, he grew. "My first role in Butlers was a turning point. I was scared I'd be invisible. But it taught me that every role mat- ters and that real growth often comes in disguise." He's had mentors who shaped his thinking, and team members who inspired him. He's seen the industry evolve from the inside out and still finds joy in it every day. "What gives me goosebumps? It's the sincere, spontaneous gestures from our teams. A handwritten note. A smile. That's real hospitality." His daily habits are just as intentional. Exercise in the morning. Gratitude at night. "Everything in between be- comes more meaningful when you're anchored by those two things," he says. And what would his younger self say if he saw where he is now? "He'd be surprised by how special this industry is. We create memories. That doesn't fade. That stays with people forever." The Gentle Power of Leadership As we wrap up, Sandeep reflects on what leadership means today. "It's about being adaptable, empathetic and open. You have to inspire, but you also have to listen. You have to create the space for others to thrive." In an industry that is fast, fickle and often unforgiving, Sandeep Walia stands out. Not just because of the scale of what he oversees, but because of the stillness, the clarity and the kindness he brings to the role. He's a COO, yes. But more than that, he's a quiet force in a loud world. And in that, perhaps, lies the secret to his success.
It’s time to gather with loved ones during this benevolent time, and share heartwarming meals. Saint- Félicien and Abondance cheeses will bring a touch of indulgence to your celebration. Photography & food styling by TheKateTin.com Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgrimer. Neither the European Union nor the granting authority can be held responsible for them. Abondance Saint- Félicien Pair together Pair together this Eid this Eid
28 JUNE 2025 | HOTELANDCATERING.COM POINT OF VIEW H&C “ Shambles” is a very fine word. You won’t find ChatGPT using it, because it’s too elegant and niche. Shambles describes something that’s just messed up enough to cause various degrees of annoyance, yet not really bad enough to cause the world to implode. Running out of Guinness, for example, is shambles, but so is, I feel, the state of QR codes in our industry in 2025. The latter, you could say is even “utter shambles”, slightly more shambolic than not having a pint of the black stuff. Firstly, yes, QR codes are still around, they didn’t disappear with the COVID pandemic. Secondly, very few people know how to use them properly in our industry, but everyone whether an industry insider or a humble customer has an opinion about them. Mostly said opinion isn’t very complimentary. Personally, I’m a fan of QR codes, but only if they’re used correctly and in ap- propriate settings. Just slapping a QR code on anything and everything won’t do. Let me explain: Prior to COVID, only very few places dabbled with QR codes they just weren’t very popular, and the majority of people simply didn’t know how to use them or what to do with them. All that changed during COVID and sud- denly QR codes were virtually every- where. Need a menu? Scan this code! Want to register? Scan that code! Want a pint? Use the other code. Post-COVID, unlike the “Keep your distance” markings, QR codes hung around but didn’t really gain impor- tance or favourability. In theory, QR codes are a great idea. In- stead of wasting many words all that’s needed is a quick code scan and you can have videos, text, menus, you name it, if it’s online, it can be hidden behind a QR code. In practice, just like with in-room light control consoles (Remember them? Total shambles!), the industry got it wrong again and turned us into QR code haters. Why? Here are just a few reasons: 1. Wrong place, wrong time: No, I don’t want to go to an upmarket restaurant or bar and have to scan a QR code to see the menu. I expect a more personal touch. No, I don’t care if I can see your fancy bottles of wine spin in exaggerated 3D animations after scanning a QR code, give me a waiter, an old-fashioned menu, a sommelier, and just let me get on with things. I value talking to and interacting with experts. Your dentist wouldn’t ask you to scan a QR code to watch a video on how to fix your teeth yourself either. 2. Right place and time, but wrong implementation: Let’s say, I’m in a fast- casual restaurant, nothing fancy, your standard food joint, I don’t mind QR codes here. Fewer printed menus here could be seen as a sustainable choice and, besides, maybe it’s busy and it’ll take the staff a couple of minutes to reach my table. I’d happily scan a QR code here to see the menu. Unhappily, that’s rarely what happens. Instead, SCAN FOR SHAMBLES BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE
SCAN FOR SHAMBLES your phone starts to go up in flames trying to download an ultra-large PDF version of the menu. Seriously, how have you not heard of compressing PDF documents online for free in 5 seconds? Besides the point, I don’t want to download your ruddy menu. A week of dining out and my phone resembles the online version of the British Library, with more PDFs than you can poke a stick at. Other than taking up valuable time downloading PDF menus are usually really difficult to read on your small phone screen. In short? Shambles. 3. Overly convoluted everything: QR codes are meant to be fast. Don’t make them slow by asking users to register, fill in a form, or have a WiFi password that resembles the Fort Knox door code. Also, I don’t want to have to download your app. I have too many on my phone already, thank you very much. I also don’t want to give you tons of my personal data. You probably lose it or use it to send me meaningless newsletters. 4. Right everything, but not enough: A couple of years ago, I would have been happy with scanning a QR code and seeing a mobile-friendly online menu. Sadly, that was a rarity. Anyway, it’s now 2025 and I’m much better than I was a few years ago. I jolly well expect the same of QR codes. Yes, show me your menu, but don’t stop there. Let me order. Let me pay. Let me get loyalty. Sadly, this is still a rarity. I truly fail to understand why this is so difficult. I spent the past week scan- ning as many QR codes in the region as I could find and didn’t find one example that blew me away. Scan- ning resulted in a variety of shambolic responses from nothing (Hello white screen my old friend!), tons of PDFs (meh), being forwarded to a Google Drive folder with a menu from 2022 (wasn’t good then, probably isn’t good now), and a website that looked nice once I opened it on my laptop, but totally didn’t display neatly on a phone screen. Are QR codes for everyone? No, but they have their uses. Think QSR, events with long queues, large outdoor terraces, or super-packed indoor venues. What doesn’t have a use are poorly implemented QR code solu- tions.
30 JUNE 2025 | HOTELANDCATERING.COM GM FOCUS H&C GM Focus & SAFARIS SUNSETS ANNA-MARIE DOWLING, General Manager, Nofa Riyadh, a Radisson Collection Resort A conversation with Anna-Marie Dowling, General Manager of Nofa Riyadh, a Radisson Collection Resort
31 HOTELANDCATERING.COM | JUNE 2025 SUNSETS & SAFARIS I n the heart of Saudi Arabia, just a short drive from Riyadh’s modern skyline lies a destination where luxury takes a different form, one shaped not by marble-clad lobbies or gold-plated accents but by giraffes grazing at sunrise, equestrian elegance, and immersive cultural narratives that linger long after checkout. This is Nofa Riyadh, a Radisson Collection Resort and under its current leadership, it’s not just a resort. It’s a living, breathing vision of what luxury hospitality can be. At the helm is a woman whose career spans over 30 years, continents, and cultures. Her leadership style refined by global experience yet grounded in emotional intelligence has quietly but powerfully redefined what it means to lead with purpose in the Middle East. “Great leader- ship comes down to people, purpose, and perspective,” she shares. And that philosophy echoes throughout every villa, safari route and curated culinary plate at Nofa. “When I first arrived, female leadership roles were rare. Now, we’re witnessing a transformation.
GM FOCUS H&C Intention Her journey through luxury hospitali- ty has taught her that true success isn’t transactional, it’s transformational. “Whether I’m working in Europe or the Middle East, it’s about building trust, nurturing talent and deliver- ing a culture where people feel seen and valued,” she explains. That global lens, combined with a deep respect for Saudi traditions, has equipped her to lead Nofa Riyadh with both agility and clarity. This isn’t just about operations or guest satisfaction scores. It’s about shaping something enduring. “We’re not only offering a luxury stay. We’re creating a destination with purpose, one that activates wellness, sustain- ability, community and culture.” Change Leading as a woman in Saudi Arabia’s hospitality industry is still, in many ways, uncharted territory. But it’s changing fast. “When I first arrived, fe- male leadership roles were rare. Now, we’re witnessing a transformation,” she reflects. And she's not standing on the sidelines. She’s building the change she wants to see: 27% of Nofa Riyadh’s management team is female, and that number is rising. “It’s not just about representation,” she says. “It’s about unlocking the po- tential of half the population. Women bring collaborative, forward-thinking energy and it’s reshaping the industry from within.” Luxury So, what makes Nofa Riyadh stand out in a sea of new resorts rising across the Kingdom? It’s a quiet refusal to follow the script. This isn’t your standard five-star experience. Nofa invites you to reconnect with nature, with culture and with yourself. Set across a vast, secluded landscape, the property features 57 private villas,
33 HOTELANDCATERING.COM | JUNE 2025 SUNSETS & SAFARIS each with its own garden and pool. The safari park, home to over 700 ani- mals, gives guests a chance to witness wildlife up close from air-conditioned vans, open-top vehicles, or even horse- back. And when it comes to dining? Think steakhouse lodge meets African tea lounge, with herbs sourced from Nofa’s own organic garden and a ‘cake of the day’ that captures the season’s best flavours. From the grand ballrooms that host Saudi Arabia’s most exclusive wed- dings to the lakeside boat dining expe- riences, every moment is infused with intentionality. “This is a place where every detail tells a story.” A Destination for All Nofa Riyadh welcomes a beautifully varied guest profile, from Riyadh- based families on a weekend escape to international travellers craving cultur- al depth. Weekdays often bring small business groups seeking privacy and personalised service, while weekends light up with families enjoying safaris and BBQs by their villa pools. “We cater to couples, families, corporate groups and everything in between,” she says. “It’s this combina- tion of leisure, celebration and discov- ery that makes us a destination in our own right.” “PEOPLE DON’T JUST WANT PLACES, THEY WANT MEANING. AT NOFA, THAT’S EXACTLY WHAT WE OFFER.”
34 JUNE 2025 | HOTELANDCATERING.COM More Than a Safari The resort’s private safari park is more than a scenic back- drop; it’s a central part of the guest experience. Whether feeding giraffes, observing herds from camelback, or host- ing events for up to 1,000 guests, the safari serves as both an attraction and a touchpoint for the resort’s wider conserva- tion efforts. This year, Nofa is introducing new conservation-focused encounters and educational programmes, deepening guests' connection with nature and the resort’s ecological mission. Elevating the Culinary Experience Under the leadership of newly appointed Executive Chef Ibrahim Tabet, the resort’s F&B scene is entering a creative new chapter. Signature dining experiences, from Butcher’s Den to the African Tea Lounge, are being enhanced with hyper-local ingredients and fresh storytelling. “We’re work- ing toward a true farm-to-table philosophy,” she notes. “One that’s not only delicious but deeply respectful of our environment.” There are now six outlets in total, from poolside Italian to family-friendly casual fare, with plans to expand intimate and bespoke options such as in-villa private BBQs and lake- front dinners. “Each outlet is designed to connect guests with the rhythm of the land, the richness of culture and the joy of togetherness.” Evolving with Vision 2030 As Saudi Arabia prepares to welcome millions of tourists under Vision 2030, Nofa Riyadh is embracing its role as a flagship destination that reflects the Kingdom’s new narra- tive: modern, open and rooted in heritage. With expanded marketing efforts, international partner- ships and digital strategies tailored to today’s experience- seeking travellers, the resort is positioning itself to be a go-to for luxury with soul. “People don’t just want places, they want meaning. At Nofa, that’s exactly what we offer,” she says. Big things are on the horizon. A newly renovated pool area will soon become a lively social hub, blending curated music and cuisine with the tranquillity of nature. Partner- ships with wellness brands are in the works, building on the success of last year’s "IKONI" wellness festival. And with Chef Tabet’s new menus on the way, dining at Nofa is set to become a standout draw in its own right. “We’re elevating everything but staying true to what makes Nofa so special: authenticity, intimacy and connection.” For young women eyeing leadership in hospitality, her ad- vice is firm but inspiring. “Don’t wait for permission to lead, start by leading yourself. Be curious. Ask questions. And surround yourself with mentors who will lift you.” She speaks with quiet authority, the kind earned through experience, not volume. “Hospitality is about people. Wom- en bring empathy, adaptability and emotional intelligence, qualities this industry needs now more than ever.” And just like that, the story of Nofa Riyadh becomes more than just a resort tale. It becomes a blueprint for what’s possible when vision, values and place align. GM FOCUS H&C
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36 JUNE 2025 | HOTELANDCATERING.COM CHAIN FOCUS H&C ABOLD NEW CHAPTER IN JUMEIRAH’S LEGACY W ith the unveiling of Jumeirah Marsa Al Arab, Dubai’s luxury hospitality landscape welcomes a striking new icon. At the head of this project is Harun Dursun, Managing Director, whose leadership has been instru- mental in bringing Jumeirah’s next chapter to life. Positioned between two of Dubai’s most renowned landmarks, Jumeirah Burj Al Arab and Jumeirah Beach Hotel, the new resort is a bold fusion of design, innovation, wellness and cultural storytelling. In this interview, Dur- sun reflects on the journey of opening one of the city’s most ambitious lifestyle destina- tions and what it means for the future of the Jumeirah brand.
37 HOTELANDCATERING.COM | JUNE 2025 A BOLD NEW CHAPTER IN JUMEIRAH’S LEGACY
38 JUNE 2025 | HOTELANDCATERING.COM A New Chapter From the beginning, our shared vision was to create a destination that exemplifies Jumeirah’s pioneering spirit, one that builds on the legacy of Jumeirah Burj Al Arab while charting a bold new course in luxury hospitality. Jumeirah Marsa Al Arab represents that next chapter: a resort that feels both distinctly modern and deeply connected to the cultural fabric of the region. Bringing that vision to life during the pre-opening phase was a collective effort, with a remarkable team across design, operations, wellness and culinary. Central to the architectural identity was our collaboration with acclaimed architect Shaun Killa, whose superyacht-inspired design reimagines the silhouette of luxury on the Dubai coastline. His work, in harmony with the surrounding icons of Jumeirah Beach Hotel and Jumei- rah Burj Al Arab, allowed us to establish visual continuity while carving out a distinct presence. On the interior and experiential front, we partnered with a diverse range of talents, from the wellness innovators behind the next-generation Talise Spa to regional crea- tives like Nadine Kanso and Feryal Al Basta- ki, whose contributions helped shape our cultural and design narrative. Every detail, from spatial planning to guest programming, was guided by a shared intention to deliver something truly original and meaningful. Beyond Traditional Situated on one of Dubai’s most exclusive private peninsulas, the resort blends the sleek elegance of superyacht-inspired design with the warmth of Arabian hospitality. A key differentiator is how it integrates three dimensions of excellence, hotel, residences and marina, into a unified experience. With a dedicated superyacht marina, an exclu- sive collection of serviced residences, and a vibrant waterfront promenade, Jumeirah Marsa Al Arab is both intimate and dy- namic, offering privacy and space in perfect harmony. It has been thoughtfully designed as a modern global majlis, a meeting point for meaningful experiences. Each of the 386 rooms and suites features a private terrace with panoramic views of the Arabian Gulf, offering a true sense of space, serenity and belonging. Surrounding Icons Creating a sense of continuity with our iconic neighbours was essential as this resort is part of a broader legacy that has defined Dubai’s luxury hospitality. Yet, it was equally important for Jumeirah Marsa Al Arab to have its own identity. The design draws inspiration from the sleek lines of superyachts while embracing the warmth of Arabian hospitality. We envisioned the property as a modern global majlis, where contemporary elegance meets cultural richness. Every space, from our 386 rooms and suites to our eleven dining venues, was designed to invite connection and ex- CHAIN FOCUS H&C HARUN DURSUN, Managing Director, Jumeirah Marsa Al Arab
39 HOTELANDCATERING.COM | JUNE 2025 ploration while honouring the surroundings. It’s a bold step forward but firmly rooted in the heritage and vision that defines the Jumeirah brand. Hotel Leadership The most rewarding aspect has been seeing our vision come to life through the eyes of our guests during our opening weeks. Every detail from architecture to service to the emo- tional tone of the guest journey, was shaped with intention. It’s fulfilling to watch it come together in a way that feels deeply human and immersive. Of course, with a project of this scale and ambition, challenges were inevitable. Balancing the integration of advanced wellness offerings, signature culinary concepts and sustainable practices, while ensuring operational excellence and brand coherence required extraordinary collaboration and precision. Sustainability And Innovation At Jumeirah Marsa Al Arab, sustainability and in- novation are foundational. We’ve taken a holistic, forward-thinking approach that encompasses visible guest touchpoints and behind-the-scenes operations. A prime example is our next-generation Talise Spa, which spans three floors and offers a 360-degree approach to well-being. At its heart is Dubai’s first Rem- edy Suite, a pioneering space offering advanced wellness treatments including Cryotherapy, Hyperbaric Oxygen Therapy, ChromoSpace Light Therapy, and the iDome Infrared Triple Detox Treatment. A BOLD NEW CHAPTER IN JUMEIRAH’S LEGACY
CHAIN FOCUS H&C These therapies are designed to promote cellular regeneration and vitality in a serene and state-of-the-art environment. This is paired with sustainable design features like a 20-metre indoor pool, a female-only floor, 13 treatment suites with private terraces and world-class hammams. The spa also integrates mindfulness, nutrition and perfor- mance-focused fitness, ensuring each guest’s journey is both restorative and highly personalised. Sustainability also informs our infra- structure, dining and service philoso- phy, from energy-efficient systems to local sourcing and smart in-room technology. Together, these elements reflect a hospitality model that is mod- ern, responsible and human-centric. A Bold Expression Jumeirah Marsa Al Arab is a bold ex- pression of our next era. It builds on a legacy that began with Jumeirah Burj Al Arab, reinterpreting what luxury can mean in today’s world. The resort offers a contemporary take on Jumei- rah’s brand promise, that is, to elevate and enrich every moment through a lens of space, wellness, privacy and cultural resonance. As our new lifestyle flagship, the resort signals that Jumeirah is not only at the forefront of global hospitality but also leading conversations around modern luxury. It sets a new benchmark for homegrown brands on the world stage. Welcoming Guests The response has been incredibly positive. Guests are embracing the full spectrum of what we offer, from the striking architecture and panoramic views to our thoughtful service and cu-
41 HOTELANDCATERING.COM | JUNE 2025 A BOLD NEW CHAPTER IN JUMEIRAH’S LEGACY rated dining experiences. The Fore, our dynamic dining destination, has been a highlight, with concepts like Umi Kei, Madame Li, Mirabelle and The Bombay Club capturing guests’ imaginations. Our Talise Spa is also resonating with guests, especially the Remedy Suite and its holistic approach to wellness. But the most meaningful has been the emotional feedback, guests telling us they feel welcomed, understood and cared for. That sense of connection is exactly what we set out to create. A Landmark Opening It’s an extraordinary privilege. Open- ing a resort of this calibre in Dubai, a city that continually redefines luxury, is both humbling and inspir- ing. Personally, it means contributing to a property that not only delivers exceptional experiences but also tells a compelling story about the future of hospitality. Professionally, it’s a defining mile- stone. This opening raises the bar, not only for Jumeirah but for the global luxury landscape. I’m proud of what we’ve achieved and excited for what lies ahead. “Creating a sense of continuity with our iconic neighbours was essential as this resort is part of a broader legacy that has defined Dubai’s luxury hospitality.
42 JUNE 2025 | HOTELANDCATERING.COM IN THE SPOTLIGHT H&C the SPOTLIGHT STAGING DELIVERING HILTON DUBAI PALM JUMEIRAH’S MOST STAR-STUDDED NIGHT YET BY SARAH AZIZ, EVENTS DIRECTOR, HILTON DUBAI PALM JUMEIRAH
43 HOTELANDCATERING.COM | JUNE 2025 STAGING THE SPOTLIGHT I n hospitality, it’s often the moments guests never see that define the true success of an event. One of the most unforgettable moments in my career was leading one of the biggest events at Hilton Dubai Palm Jumeirah to date in 2024, a glamorous gala with over 1,200 guests and a very special guest of honour: Paris Hilton. This event was part of the Hilton regional gathering, bring- ing together leaders from across Europe, the Middle East and Africa: from hotel general managers and executives to commercial heads. It was a big moment for us, not just because of who attended, but because of what it represent- ed: a chance to show what we’re capable of when we come together as one team. Planning took four to five months, and it truly was a team effort from start to finish. We treated it like a major pro- ject, dividing tasks, staying in close communication and making sure every detail was covered from logistics and se- curity to guest experience and styling. Coordinating such a large-scale event was a true test of our team’s capabilities and highlighted the intricate behind-the-scenes work that goes into hosting an event of this magnitude. We worked closely with production teams, suppliers, and organisers to bring the event to life. Hosting such high-profile guests brought its own set of challenges, but it was also an opportunity to showcase the hotel’s ability to cater to a discerning clientele and set new standards for luxury events. It was a perfect example of the hospitality mindset: planning carefully, staying flexible and always putting the guest experience first. Looking back, it wasn’t just about one night; it was a celebration of Hilton’s ability to innovate, exceed expecta- tions and deliver memorable moments.
44 JUNE 2025 | HOTELANDCATERING.COM IN THE SPOTLIGHT H&C The Evolution of Event Planning in the Region The event planning landscape in the region has shifted significantly over the past decade, shaped by changing expectations, technological progress and grow- ing sustainability awareness. Events today are more than just gatherings; they are immersive experiences that reflect the identity and purpose of a brand or occasion. Traditional banquet-style events have given way to more dynamic, experience- led formats. Event design is now focused on atmosphere and narrative: from lighting and spatial flow to interactive elements that engage guests throughout the event. This change has been driven in part by clients and attendees who increasingly value authenticity and connection over formality. Technology has also played a central role in transforming the way events are conceptualised and executed. Social media, for example, has expanded the reach of events far beyond the venue itself. With live streams, real-time updates and online engage- ment, events now cater to both in-person and digital audiences. Event planners must there- fore consider how experiences will resonate both on-site and online. Sustainability is another key factor shaping event planning in the region. With increased at- tention on environmental impact, planners are adopting greener practices, from sourcing local materials and ingredients to reducing single- use plastics and offsetting carbon emissions. At Hilton Dubai Palm Jumeirah, initiatives such as the “50 Mile Menu” are designed to support local producers while minimising envi- ronmental impact. The hotel also offers a Green Meeting Package, developed in collaboration with Azraq, a marine conservation organisa- tion. Tools like Hilton’s LightStay help track the carbon footprint of group events and offer offsetting options through partners such as ClimeCo. Additionally, the Meet with Purpose programme allows clients to align their events with broader social and environmental goals. These efforts contributed to Hilton Dubai Palm Jumeirah earning the Green Key certifica- tion from the Foundation for Environmental Education. How Hilton Approaches Event Planning in the Region Hilton’s approach to events in the region focuses on operational efficiency, integrated technology and guest-centric design. Tools like Meetings Simplified streamline the booking process by allowing clients to confirm event details with a single click, removing the need for lengthy paperwork. A complimentary online version enables users to browse and book meet- ing spaces and accommodation in real time.
45 HOTELANDCATERING.COM | JUNE 2025 STAGING THE SPOTLIGHT The hotel also offers 360° virtual tours of its event spaces, helping clients visualise layouts and make informed decisions without needing to visit the venue. Hybrid event capabilities, such as virtual attendance integration, further extend the flexibility and reach of hosted events. To support private celebrations and social gatherings, Hilton recently in- troduced Making Moments, a curated selection of event packages designed for occasions such as weddings, birth- days or corporate team experiences. These pre-designed concepts provide structure while allowing room for personalisation. Rather than simply offering space, Hilton’s teams focus on delivering events that are efficient, meaningful and aligned with client goals, whether that means reducing environmental impact, simplifying logistics or en- hancing guest engagement. Hospitality Event Trends to Watch in 2025 Looking ahead, several trends are expected to shape the regional events sector: > Immersive and Interactive Design: Events will increasingly integrate augmented and virtual reality, interactive content and multi-sensory elements to engage attendees in real- time. > Personalisation: With the help of AI and data insights, event planners are moving towards customised itineraries, personalised welcome touches and more segmented audience engagement strategies. > Sustainability: Environmental responsibility is becoming a non-negotiable. Organisers will be expected to adopt eco-friendly practices and obtain green certifications. > Health and Wellness Integration: Events are incorporating more wellness components, including mindful breaks, healthier F&B offerings and fitness-based team building. The Expanding Role of AI in Event Management Artificial Intelligence is increas- ingly being used in event planning, from logistics and scheduling to guest interaction and feedback col- lection. AI-driven tools help pre- dict attendance patterns, optimise space usage and automate commu- nication. Chatbots provide instant assistance and personalised mes- saging, while analytics platforms gather post-event data that can be used to refine future planning. As these tools become more sophis- ticated, planners will rely on them not only for efficiency but also for creativity to design more intui- tive and responsive experiences that adapt in real-time. Looking Ahead Event planning in the Middle East is becoming more strategic, sustainable and story driven. Whether through technology, design, or operational frame- works, the industry is responding to a changing set of expectations from clients and guests alike. Brands that adapt quickly and invest in both the human and technological sides of event management will likely remain ahead of the curve.
46 JUNE 2025 | HOTELANDCATERING.COM I n a region where five-star hotels are often within walk- ing distance of each other, the concept of luxury in hospitality has shifted. Today’s travellers are seeking more than plush pillows and panoramic views. They’re after something personal; something that speaks to who they are. In dynamic destinations such as Dubai, the ques- tion is no longer how to stand out, but how to stay meaningful. Having worked in luxury hospitality across several continents, including in my current role at Waldorf Astoria Dubai Palm Jumeirah, I’ve seen first- hand how the industry has shifted over the past decade. While prime location and first-class service remain essential, they are no longer enough to differentiate. What truly sets a brand apart today is the added layer of personalisation, where thoughtful detail becomes the new standard of excellence. From Service to Substance Modern guests are increasingly choosing properties that reflect their personal values. Wellness, sustainabil- ity, cultural connection and authen- ticity are not fringe interests, they are key decision-making drivers. What once started as “nice-to-have” brand attributes are now central to a guest’s stay. They align themselves with brands that reflect their worldview. Successful properties both echo popular causes and embed values into the day-to-day. Whether it is through thoughtful sourcing from local farmers, featuring regional artisans, or quietly supporting community initiatives, these actions become part of the guest journey. The goal is less about making a statement and more about creating alignment between the brand’s philosophy and the guest’s mindset. Design That Tells a Story Luxury design is no longer about opulence for its own sake. Leading properties now use architecture and interiors to tell a story, through locally inspired elements, heritage references or layouts that shape the guest journey. At Waldorf Astoria Dubai Palm Jumei- rah, the grand lobby clock does just that, bridging the brand’s New York heritage with subtle regional cues. It is this blend of global legacy and local identity that brings authenticity to the experience. Across many high-end hotels, signa- ture design features serve a similar purpose. A central timepiece, for ex- ample, can be both a practical marker and a narrative device, grounding guests in a space that feels storied yet current. These understated touches often leave a stronger impression than even the warmest welcome. EXCLUSIVE ESCAPES HOW TO SET YOUR BRAND APART IN A COMPETITIVE HOSPITALITY LANDSCAPE BY DAVID WILSON, GENERAL MANAGER, WALDORF ASTORIA DUBAI PALM JUMEIRAH THE EXPERIENCED H&C
47 HOTELANDCATERING.COM | JUNE 2025 Crafting the Experience, Not Just the Stay Customisation has become the new currency of luxury. Guests no longer want cookie-cutter amenities. They want experiences that reflect their mood or the moment they are marking. Whether it is a sunrise breakfast on a private terrace or a surprise celebration tailored to an inside story, these moments create a lasting emotional connection. Thoughtful guest experiences often go unnoticed at first. A long-haul traveller might be welcomed with more than a drink, a space designed to help them unwind. A couple celebrating an anniversary may find a private dinner under the stars, set to a song that means something to them. These are not generic gestures, but moments shaped by attention and intent. Why Human Touch Still Matters Most Technology has rightfully earned its place as a key part of the hospitality industry, helping streamline check-ins, manage requests and personalise communications. Yet as much as systems improve efficiency, they do not replace the human moments that make a stay memorable. An example is when a guest arrived distressed after losing luggage in transit. One of our concierges arranged essentials within an hour but also kept in touch with the airline, provided daily updates and hand-delivered the recovered bag with a thoughtful care package. That act of ownership turned a frustrating situation into a positive memory and the guest has since returned, multiple times. It’s a reminder that no technology can replicate genuine empathy. Offline Reputation in an Online World While social media may dominate brand exposure, reputa- tion is still shaped by the quieter moments, and the stories guests share over dinner long after their stay. These memo- ries rarely begin with a social post, but rather an experience worth sharing. At properties such as Waldorf Astoria Dubai Palm Jumei- rah, we have seen how these moments are often sparked by something simple but thoughtful such as a gesture, a conversation, or a detail that resonates. When hospitality is delivered with consistency and intention, guests naturally become advocates. This kind of organic storytelling builds trust in a way no campaign can. In a digital-first world, it is often the analogue memories that leave the deepest imprint. Legacy, Leadership, and Lasting Impact There is one more dimension that often goes overlooked in these discussions: Leadership. Not the corporate kind, but the humankind. When a leadership team is genuinely people-first and when it cultivates trust, autonomy and emotional intelligence, the results are tangible. Staff feel invested. They deliver service with heart, not just habit. And guests feel that energy immediately. Many of the properties in which I have worked have prioritised this kind of values-led leadership. When team members are empowered to make thoughtful decisions, the outcomes are often extraordinary, and it is not because they follow a script, but because they follow their instincts. Focus Over Flash In an industry built on the ‘wow factor,’ it is of course tempting to chase the next big thing. But the reality is most memorable brands are the ones that stay true to what they do best. They do not try to be everything to everyone. They know who they are, and they deliver on that promise, every day and for every guest. In cities such as Dubai, where excess can be expected, true luxury often lies in knowing when to simplify. The property that proves as calming as it is dazzling; the team that knows when to step in and when to step back. That kind of clarity creates emotional loyalty, the kind that keeps guests coming back and talking about their stay long after it is over. For me, success comes down to a feeling. If a guest leaves more rested, more grounded and somehow more themselves than when they arrived, that is the mark of a brand that stands out and more importantly, stands for something. DAVID WILSON, General Manager, Waldorf Astoria Dubai Palm Jumeirah EXCLUSIVE ESCAPES
48 JUNE 2025 | HOTELANDCATERING.COM TRAVEL & TOURISM H&C I n a move that reinforces Dubai’s reputation as a hub for innovation and global connectivity, the world’s largest visa application centre has officially opened its doors in Wafi City. Developed by VFS Global, the 150,000-square-foot flagship facility is designed to process up to 10,000 visa applications a day and support the growing outbound travel demand from the UAE. Serving 37 client governments under one roof, the centre represents a major shift in how visa services are delivered. With over 200 submission counters and 79 Premium Lounge counters, the space is equipped to handle large volumes while offering a highly per- sonalised and efficient experience for travellers. This next-generation centre was inau- gurated by key government officials, including His Excellency Helal Saeed Almarri, Director General of Dubai’s Department of Economy and Tour- ism, and His Excellency Mohammed Ahmed Al Marri, Director General of the General Directorate of Identity and Foreigners Affairs, Dubai. Both leaders highlighted the project as a reflection of Dubai’s commitment to simplifying global mobility and enhancing visitor experiences in line with the Dubai Economic Agenda (D33). Zubin Karkaria, Founder and CEO of VFS Global, described the opening as a significant milestone in the company’s two-decade relationship with the UAE. “This centre reflects our shared vision to create a secure, smart and customer- focused model for visa services,” he said. “It’s a tribute to Dubai’s position as a forward-looking city that champi- ons innovation and efficiency.” Technology at the Forefront Every element of the centre has been designed with the future traveller in mind. AI tools assist in real-time document validation and biometric collection, while digital check-in via QR codes and touchscreen navigation ensures ease of use. A central Inno- vation Hub and Digitisation Centre support secure processing and data management, with a Global Resilience Center operating around the clock to maintain continuity and protect sensi- tive information. A Space Designed for Comfort and Access Beyond functionality, the centre prioritises user comfort. Prayer rooms, family-friendly areas, and clear, airport-style signage help to stream- line the journey. Additional services include a buggy for ease of movement, lockers and photo kiosks. Fast-track lanes are available for seniors, families, and those with limited mobility. A standout offering is the Platinum Lounge, available in only two locations WORLD'S LARGEST DUBAI BECOMES HOME VISA APPLICATION CENTRE TO THE
49 HOTELANDCATERING.COM | JUNE 2025 THE WORLD'S LARGEST VISA APPLICATION CENTRE in the UAE. It provides a high-touch experience with end-to-end application support, a dedicated lounge space, and chauffeur service, ideal for applicants seek- ing added privacy and convenience. Blending Innovation with Culture The new centre also weaves in cultural relevance, featuring installations by Emirati artists and collabo- rations with local entrepreneurs. This aligns with the UAE’s ‘We the UAE 2031’ vision and the Year of Com- munity 2025, reinforcing the importance of inclusiv- ity and national identity even in the most high-tech environments. Since establishing its regional headquarters in Dubai in 2013, VFS Global has continued to play a key role in supporting the UAE’s international travel ecosystem. The opening of this centre is more than a milestone; it’s a statement about where travel is heading and how Dubai is shaping that future. From left to right: H.E. Helal Saeed Almarri, Zubin Karkaria,and H.E. Mohammed Ahmed Al Marri “This centre reflects our shared vision to create a secure, smart and customer- focused model for visa services. It’s a tribute to Dubai’s position as a forward-looking city that champions innovation and efficiency.
50 JUNE 2025 | HOTELANDCATERING.COM TRENDS H&C SOLO IN STYLE S olo female travel has evolved from a niche trend into a global movement. More women are choosing to explore the world on their own terms, driven by greater confidence, improved safety and the freedom offered by remote work. These curated luxury hotels provide the perfect base for an unforgettable journey, whether it’s indulg- ing in world-class dining and shopping in Paris or unwinding in a peaceful hideaway in Rome. Designed with comfort, security and style in mind, each stay allows solo female adventurers to travel independently with ease and assurance. Ser Casasandra – Holbox, Mexico Ser Casasandra, a boutique retreat on the tranquil island of Holbox, celebrates its 25th anniversary this year. With just 18 rooms, suites BEST LUXURY HOTELS FOR FEMALE SOLO TRAVELLERS A REPORT BY BSPOKE ASSOCIATES
51 HOTELANDCATERING.COM | JUNE 2025 SOLO IN STYLE and a private villa, the resort offers an ideal setting for female solo travellers seeking restoration and self-discovery. Mornings begin with yoga in the poolside garden, where guests can practise Ashtanga, Hatha, or Vinyasa in the warm island breeze. Days may unfold with healing therapies at the AHAL Holistic Center, where Mayan- inspired treatments and guided meditation sessions promote inner harmony. The nearby ocean of- fers a rejuvenating swim between mindful experiences, or guests can explore marine adventures such as snorkelling or swimming with whale sharks. As the sun sets, workshops centred around personal growth and self- discovery help nurture clarity and calm. Holbox itself is a serene escape from the bustle of everyday life. The island’s fishing village origins are still felt today, preserving its deep connec- tion to nature and tradition. At Ser Casasandra, the culinary experience reflects this authenticity. Ser Esencia, acclaimed by The New York Times, features fresh, locally sourced ingredi- ents, while Amanecer serves nourish- ing breakfasts. Mojito’s Beach Club introduces Cuban flavours by the sea. Here, solo travel becomes more than a getaway, it becomes a journey inward, framed by art, nature and conscious living. Starhotels Collezione: Castille Paris – Paris, France Paris, long admired by travellers, offers a rich blend of culture, luxury and gas- tronomy. Castille Paris places guests at the heart of the city, steps from the Louvre, Place Vendôme and Champs- Élysées. Located on Rue Cambon, home to the iconic Maison Chanel, the hotel is surrounded by the high-end boutiques of Rue Saint-Honoré, mak- ing it a prime destination for those who appreciate refined shopping. After a day of exploring museums, monu- ments and cobbled streets, unwind at the hotel’s fitness centre or consult the concierge team for bespoke itinerar- ies tailored to your interests. In-room dining is available 24/7, offering the convenience of gourmet meals deliv- ered to your door. If visiting during Easter, indulge in the hotel’s seasonal menu at L'Assaggio. Highlights include poached egg on green asparagus with aged Parmesan cream and black truffle, cannelloni with ricotta, spinach, and girolles, and a main of roast lamb shank with potato millefeuille and carrot purée. The finale: a profiterole filled with Pied- mont hazelnut ice cream, drizzled with chocolate sauce. Paired with a glass of champagne, it’s a celebration of Italian flavours in the heart of Paris. Images courtesy of www.furoregrandhotel.com “Days may unfold with healing therapies at the AHAL Holistic Center, where Mayan-inspired treatments and guided meditation sessions promote inner harmony.
TRENDS H&C Furore Grand Hotel – Furore, Italy Furore Grand Hotel, located between Positano and Amalfi, is a peace- ful escape along the Amalfi Coast, perfect for women seeking a restora- tive solo retreat. The hotel is home to the Petramare Spa, inspired by the Mediterranean olive tree’s healing properties. Indoors, the spa spans 500 square metres and includes a heated pool, whirlpool, sauna, Turkish bath, emotional shower, steam room and jacuzzi. Outdoors, a 2,500-square- metre wellness park features saltwater and infinity pools, hydrotherapy paths and solariums with sweeping views of the sea. Wellness continues with open-air spaces for Pilates, meditation and movement. The on-site gym, equipped with Technogym equipment, is sur- rounded by greenery and sea views, ideal for a peaceful workout. Beyond wellness, the hotel provides a safe and welcoming environment, with luxurious suites, attentive service and high-end amenities. Guests can savour Michelin-starred cuisine at Bluh Fu- rore or relax in stylish lounges. Here, solo travel is seamlessly blended with self-care, elegance and the beauty of Italy’s southern coast. Palazzo Dama – Rome, Italy Plan a luxurious solo escape to Rome and discover timeless beauty and quiet indulgence at Palazzo Dama. Start your day with breakfast before head- ing to the outdoor heated pool, a rare luxury in the city centre. This tranquil hideaway providesthe perfect setting to enjoy a coffee, dive into a book, or simply unwind. For deeper relaxation, the DAHAM Health & Beauty Spa provides a 200-square-metre wellness sanctuary with a whirlpool, Finnish sauna, Turkish bath and private treat- ment areas. Expert therapists offer tai- lored facials and body rituals, helping you recharge in body and spirit. Beyond the hotel, discover Rome through curated experiences, from guided walking tours of historic sites to creative workshops like calligraphy and ceramics. In the evening, indulge in a solo dinner at PACIFICO, where refined Nikkei cuisine offers a so- phisticated alternative to traditional Italian fare. Whether exploring the Eternal City or enjoying moments of stillness, Palazzo Dama provides a secure, elegant space for personal renewal. The Venice Venice Hotel – Venice, Italy Venice enchants with its time- less elegance and cultural depth, making it an ideal destination for solo female travellers. The Venice Venice Hotel, situated on the Grand
53 HOTELANDCATERING.COM | JUNE 2025 SOLO IN STYLE Canal near the Rialto Bridge, reinter- prets Venetian heritage through bold, modern design. Each room blends architecture, fashion and art, creating a dynamic space that reflects the city’s avant-garde spirit. Expansive windows draw in the lagoon light, offering se- rene views and moments of reflection. For a wellness-focused escape, the Felix Anima Spa provides a sanctu- ary of calm. With bespoke treat- ments crafted from natural botani- cals, the spa blends artistic detail and sensory elements, light, scent, and touch to create a transformative experience. After a day of exploring museums or hidden corners of the city, enjoy an aperitif on the Grand Canal terrace or dine at Venice M’Art, where a curated menu showcases local Venetian flavours. This is solo travel steeped in beauty, culture and introspection.
54 JUNE 2025 | HOTELANDCATERING.COM POINT OF VIEW H&C H ospitality is one of the few industries where every role no matter how front-facing or behind-the- scenes, has the potential to shape the guest experi- ence. My own journey is a testament to that. I began in reservations, a position that taught me the power of first impressions and sharpened my communication skills. I learned how to anticipate a guest’s needs before they even walked through the door. But over time, I felt a calling to have a more direct impact. Returning to the restaurant floor allowed me to reconnect with the heartbeat of hospitality: service. My previous experience on the floor gave me a strong foundation, and when an opportunity arose to return to the floor, it felt like a natural and seamless transition. That move reignited my passion for service and allowed me to contribute more dynamically. My drive to learn, grow and take on new challenges has continued to fuel my journey within the LPM family ever since. The evolution of fine dining in the GCC Over the years, I’ve witnessed a remarkable transforma- tion in the fine dining landscape of the GCC. Nearly every world-class fine dining concept now has its sights set on the region, recognising its unique platform for brand expansion and global recognition. With such a diverse population, the GCC has evolved into a vibrant culinary hub where a wide range of cuisines can thrive. LPM has earned its place on the world stage, and each location delivers more than just a meal, it offers a familiar atmosphere and food that feels both elevated and approachable. What makes LPM particularly relevant in this region is its ability to resonate with GCC nationals, who are often very particular about what they eat. LPM strikes the perfect balance offering clean, health- conscious dishes rooted in French Mediterranean tradition while maintaining a sense of comfort and authenticity that feels like home. Fostering team culture and talent development in diverse environments To deliver at this level consistently, team culture is paramount. At LPM, we foster a strong sense of unity through something we call “Snail Philoso- phy”, a set of daily rituals that create respect, cohesion, and energy across our team. Every morning team members greet each other, setting a tone of mutual respect. We gather for coffee before service, which strengthens interpersonal connections, and music is played during the morning setup, creating an uplifting and energis- ing environment for the whole team. These seem- ingly simple practices significantly contribute to team cohesion and morale, especially in high- pressure hospitality settings. INSIDE LPM DOHA SHEPERD WITH SHEPERD SITHOLE, ASSISTANT GENERAL MANAGER, LA PETITE MAISON DOHA
55 HOTELANDCATERING.COM | JUNE 2025 Alongside this, we’re deeply committed to talent develop- ment. Every venue has dedicated trainers to coordinate regular training sessions, focusing on product knowledge and service excellence. We conduct monthly succession planning, and we develop tailored growth plans for our staff. This dual focus on culture and development allows us to maintain a motivated, united and high-performing team, one that reflects the values of LPM and adapts to the dynamic nature of our growing business. Strategic upcoming changes at La Petite Maison Doha Since taking on the role of Assistant General Manager at LPM Doha, my focus has been on embedding this philosophy while also innovating our service standards. This includes introducing personalised service touches, streamlining operational flow and embedding LPM’s training philosophy to build a knowledgeable and confi- dent team. This approach ensures consistency in excel- lence while fostering a positive, guest-centric culture. The future of Doha’s dining scene in 2025 and beyond With Qatar’s population steadily growing and its posi- tion as a global hub strengthening, I foresee significant expansion in Doha’s dining scene in 2025 and beyond. We can expect a surge in diverse concepts entering the market, increasing competition and raising the standard for quality, service and innovation. The demand will shift toward more experiential, lifestyle-driven venues that blend authenticity, personalisation and elevated service, especially within the premium and luxury segments. For me, the opportunity lies in preparing our team and our restaurant to meet that moment. With the right culture, training, and vision, we can ensure LPM Doha continues to lead the way in this exciting chapter for Qatar’s culinary scene. Over the years, I’ve witnessed a remarkable transformation in the fine dining landscape of the GCC. Nearly every world-class fine dining concept now has its sights set on the region, recognising its unique platform for brand expansion and global recognition.
56 JUNE 2025 | HOTELANDCATERING.COM TECH & INNOVATION H&C POWERED BY AI A s the hospitality industry enters a new era of global growth, AI and data are taking centre stage. In the Middle East, where tourism is a key economic driver, destinations like Dubai and Saudi Arabia are seeing unprecedented visitor numbers translating into a goldmine of insights for hotels. With Dubai recording 18.72 million international overnight visitors in 2024 and Saudi welcoming 30 million, the pressure is on to elevate guest experiences through data-driven decisions. One brand leading this charge is Accor, with over 5,600 hotels and 10,000 restaurants in more than 110 countries. By leveraging AI and data analytics, Accor is reimagining hospitality and moving from reactive service to proactive, personalised guest journeys. To support this shift, Accor partnered with Snowflake to create a powerful cloud-native data platform. This foun- dation enabled the rollout of a Customer Data Platform (CDP), helping Accor segment audiences more precisely, activate real-time engagement and scale personalisation across thousands of properties. A key use case was identifying high-value guests for luxury offerings, something traditional systems couldn't do ef- fectively. Snowflake and CDP partner Hightouch unlocked this capability. Campaigns that once took weeks to prepare now take days. Customer data prep time has dropped by 85%, empowering marketing teams with greater speed and autonomy. The result: targeted messaging across the guest journey, from pre-booking offers to on-property interactions tailored to individual preferences. Accor also built connec- tors to unify data from all hotels and regions, allowing for consistent, hyper-personalised campaigns globally. With more than 210 employees trained on the CDP and on- going knowledge-sharing, Accor’s teams are now equipped to act on insights quickly. The brand also integrates third- party data sources, enriching customer profiles while maintaining a privacy-by-design approach and prioritising guest trust without compromising experience. Looking ahead, AI will elevate this further. Accor is de- veloping tools like brand affinity scores and commercial pressure scores to fine-tune marketing efforts and reduce intrusiveness. These innovations are designed to deliver the right message, at the right time, to the right person. More broadly, AI is revolutionising hospitality operations, from chatbots and dynamic pricing to predictive mainte- nance and sentiment analysis. Hotels are using AI to seg- ment guests, tailor experiences and empower staff but not replace them with real-time insights and training support. The future also includes cross-sector data collaboration, enabling seamless guest journeys, think syncing flight de- lays with hotel check-ins or dynamically adjusting services based on context. According to IDC, 60% of hotels plan to adopt AI tools in the coming years. Around 80% already use or plan to use data analytics to personalise offers. Hotels that act now will be best positioned to serve tomorrow’s guests, on their terms. The Accor–Snowflake partnership offers a blueprint for hospitality brands: centralise your data, invest in AI and focus on personalisation at scale. It’s not just about better tech; it’s about richer and more meaningful guest experi- ences. Hotels are using AI to segment guests, tailor experiences and empower staff but not replace them with real-time insights and training support.
POWERED BY AI MOHAMED ZOUARI, General Manager for the Middle East, Africa, and Turkey at Snowflake
58 JUNE 2025 | HOTELANDCATERING.COM F&B FOCUS H&C W ith over 27 years of experi- ence in F&B, Darko Subotic shares his take on what sets African Queen apart at J1 Beach. The African Queen has a long history. Tell us about it, and how you're keeping that heritage alive in Dubai. The African Queen has journeyed from the South of France to the vibrant heart of Dubai. Since 1969, it has been a place to celebrate life, create memories and enjoy Mediterranean cuisine with an exotic twist. Born on the French Riviera, this bold and soulful destination blends French elegance with African spirit, all within a mystical atmosphere. Our biggest mission and challenge are preserving that legacy in a competitive neighbourhood full of renowned names. We’re proud to have already built connections with guests familiar with the original, as well as those discover- ing us for the first time. The number of returning guests speaks volumes, it shows that people feel the passion, care and authenticity in what we do. What makes African Queen different from other restaurants at J1 Beach? African Queen offers timeless hospitality, blending warmth, elegance and familiarity. The space strikes a unique balance between French refinement and African soul, both in atmosphere and on the plate. Our approach is truly guest-centric. Many visitors feel a nostalgic connection, while newcomers are drawn to the comfort and authenticity that keeps them coming back. In short: African Queen is not just a restaurant; it’s a legacy brought to life. What are your goals for the restaurant in the next year? Our goals centre around three key areas: > Maintaining consistent service and culinary excellence, ensuring every guest feels the heart of the brand. > Establishing African Queen as a must-visit dining destina- tion in Dubai, just as it is in the South of France. > Growing our corporate and group bookings segment, while staying true to the brand’s exclusivity. What’s one part of the guest experience that more restaurants should pay attention to? Everyone cooks food, the methods are well known. What truly sets you apart is personalising the experience and building emotional connections. Attention to detail and an- ticipating guest needs are what make the difference. How has working in the Middle East changed the way you approach hospitality? Hospitality in the UAE has evolved dramatically. Standards have risen to a world-class level and the pace of growth over the past decade has been inspiring. It’s raised the bar for all of us, encouraging the industry to constantly inno- vate and improve. AFRICAN QUEEN DARKO SUBOTIC, General Manager, African Queen
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