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MAY 2022 | HOTELNEWSME.COM MASTER MIXER Meet the man behind the bar at Sofitel Dubai The Palm RED SEA ARRIVAL Shangri-La Jeddah arrives on the shores of the Red Sea DOCK & DINE A look inside the new L'Amo Bistro Del Mare THE ULTIMATE LEGOLAND SLEEPOVER FOR THE KIDS, AND THE KID IN YOU
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8 MAY 2022 | HOTELNEWSME.COM IN THIS ISSUE THE ULTIMATE LEGOLAND SLEEPOVER FOR THE KIDS, AND THE KID IN YOU LEGOLAND® Hotel, a giant playground constructed with 4.5 million LEGO® bricks and 2,146 LEGO® models is the absolute best kid experience in the region 24 F&B FOCUS JAPANESE FOOD TRENDS ON THE RISE IN 2022 With an abundance of healthy dishes which are built around fresh vegetables, rice and seafood, Japanese cuisine is ideally placed to take advantage of the continued movement towards more plant- based, wholesome, and sustainable diets 28 THE BUSINESS OF REDESIGNING HOSPITALITY TO INCREASE ATTRACTIVENESS OF WORK FROM ANYWHERE 30 MOVERS AND SHAKERS KOJAKI SCOUTS FOR PERMANENT ADDRESS IN DUBAI UMUT ÖZKANCA, Vice Chairman, Doğuş Hospitality & Retail Group 34 WHO’S COOKING HAVANA, OOH NA-NA Be transported to Havana with just one bite at Rumba Cuban Bar & Kitchen 44 GM FOCUS SHANGRI-LA JEDDAH ARRIVES ON THE SHORES OF THE RED SEA Alexander Blair guides Shangri-La Jeddah into its entry in the Kingdom 52 THE BUSINESS OF NO-ALCOHOL COYA RIYADH CURATES A ZERO-ALCOHOL MENU Sandor Bacsi, Corporate Bar Manager at COYA Middle East 54 LEADING LADIES HILTON’S LEADING LADIES The Hilton Hotel Group is recognised as one of the best places to work for women, and with a strong female team across departments 60 EXCEPTIONAL GASTRONOMY DINE AT THE DOCKS CARLO TINELLI, General Manager, L'Amo Bistro Del Mare LORENZO BUCCARINI, Executive Chef, L'Amo Bistro Del Mare Executive 66 IN THE MIX MASTER MIXER ON THE PALM RYAN GERMINO, Head Mixologist at Sofitel Dubai The Palm 70 TRAVEL & TOURISM TRAVELLERS WILL BE SPENDING MORE THIS SUMMER AND TRAVELLING LONGER A report by Wego: Mamoun Hmedan, Chief Commercial Officer and Managing Director, Middle East, North Africa (MENA) and India of Wego 38
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12 MAY 2022 | HOTELNEWSME.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering News ME every issue EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Odette Kahwagi design@bncpublishing.net DESIGNER Christian Harb MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact sales@bncpublishing.net All rights reserved 2022. Opinions expressed are solely those of the contributors. Hotel & Catering News ME 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 News ME are credited when necessary. Attributed use of copyrighted images with permission. hotelnewsme.com ACCESS FRESH CONTENT DAILY ON OUR WEBSITE! HotelNewsME @HotelCateringME Hotel & Catering News Middle East HotelCateringNewsME In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! Hotel&Catering NEWS Middle East Hotel&Catering NEWS Middle East
THE ORIGINAL AND LARGEST TRADE EVENT FOR THE HOTEL & HOSPITALITY SECTOR IN THE MIDDLE EAST CO-LOCATED WITH TO GET IN TOUCH: +971 4 438 0355 dubai@thehotelshow.com www.thehotelshow.com C O N N E C T I N G B U Y E R S W I T H K E Y S U P P L I E R S F O R O V E R 2 0 Y E A R S REGISTER ONLINE FOR FREE ENTRY register.thehotelshow.com 24-26 MAY 2022 DUBAI WORLD TRADE CENTRE 11AM TO 7PM DAILY ORGANISED BY: #THEHOTELSHOW
14 MAY 2022 | HOTELNEWSME.COM T he Holy Month was a much-needed time for reflection, planning, delicious Iftar menus, and a chance to hit the slow lane. Soon we celebrate Eid al-Fitr and get back to usual timings, busier roads, restaurants, and rapturous night outs. And speaking of nightlife, we have a BIG announcement for you in this issue of HCNME. We are hosting our first nightlife award ceremony, acknowledging and celebrating the very best that the region has to offer after dark. The Big Night Life Awards is expected to take place early next month and promises to be spectacular, so gather your stars and get ready for the big night. But before then, let's take a look at what we’ve put together for you in this issue. It is always a pleasure meeting people that absolutely love what they do, and lucky for me, I work in an industry where passion and purpose are easily found. In this edition, we visit a hotel offering guests the ultimate sleepover at LEGOLAND Dubai Hotel, containing millions of… you guested it, LEGOs. Whether you have kids or want to feel like a kid again for the weekend this is a must-visit. We also talk to the General Manager and Executive Chef of the newly opened L’Amo Bistro Del Mare, located at Dubai Yacht Club and well equipped to cater to the most demanding guests and those who appreciate good seafood. Staying on newly opened, we land on the shores of the Red Sea to experience Shangri-La Jeddah, set to become one of the city’s most vibrant lifestyle and dining destinations on the exclusive Burj Assila. Before travelling meant careful planning, handing over and taking off, but today it means, Work From Anywhere, something that the world has become more comfortable with, we explore the business of WFA and find out how the hospitality industry can cater to this new Bleisure trend. Then, we take you to Havana in the 1950s with Rumba Cuban Bar & Kitchen's Sous Chef, find out if we have reached our meat consumption capacity with Martin Kubler and make some summer drinks with NESCAFÉ, our master mixologist from Sofitel Dubai The Palm, and Corporate Bar Manager at COYA Middle East. We are back in the fast lane. I hope you enjoy all this and much more. See you this May at the Arabian Travel Market, Future Hospitality Summit, and The Hotel Show Dubai 2022. SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Back in the fast lane EDITOR’S NOTE HCNME
Chief Executive Officer Taiba Investments Company Saleh Bin Habdan Alhabdan MENA Head of Service Industries Meta Joachim Marciano Head of the Tourism Sector NEOM Andrew McEvoy Founder & CEO The Arab Institute for Women’s Empowerment Nusf Mae Al Mozaini Chief Executive Officer Dur Hospitality Sultan Bader Al-Otaibi Chief Executive Officer Al Hokair Group Fahad Al-Fawaz Chief Executive Officer Radisson Hotel Group Federico J. González Group CEO Diriyah Gate Development Authority Jerry Inzerillo Head of Real Estate Development and Research Tourism Development Fund Saud Alsulaymani Group Chief Executive Officer The Red Sea Development Company & AMAALA John Pagano President MEA & Turkey Hilton Jochem-Jan Sleiffer Chief Executive Officer IMEA and Turkey Accor Mark Willis SPONSORS 24-25 May 2022 Riyadh Airport Marriott Hotel futurehospitalitysummit.com 100+ SPEAKERS INCLUDE REIMAGINED HORIZONS PLATINUM SPONSORS SILVER SPONSORS MEDIA PARTNER EMERALD SPONSORS GOLD SPONSORS STRATEGIC PARTNER ENABLEMENT PARTNER ORGANISER CO-ORGANISERS
18 MAY 2022 | HOTELNEWSME.COM OPENINGS & LAUNCHES HCNME Now open in Dubai Mall, THE TROVE brings a one of a kind venue where Gastronomy meets Art. Celebrated Dubai restauranteurs and famed entrepreneurs Orkan Doganci and Ahmet Oytun Cakir have teamed up in the ultimate partnership to create a unique concept for the culinary scene in Dubai. THE TROVE brings global cuisine crafted with precision with the finest sourced ingredients along with curated art installations cultured from the world’s most respected modern contemporary artists. With three sections to choose from, each offering its own unique experience, guests can either dine at the restaurant, unwind at the shisha lounge or discover the largest terrace in Dubai mall, offering a front-row seat to the world’s biggest fountain show and a close- up experience to the world’s tallest building, Burj Khalifa. The food program at THE TROVE is curated by Le Cordon Bleu-trained Chef Doğukan Duguncu who shares his excitement for guests to discover a menu that is as diverse as its art. The food will highlight the vision of the founders inspired by extensive travels and fuelled with passion. Aiming to bridge diversity, diners will have a near-endless selection of North and South-American, pan-Asian, Mediterranean and Middle-Eastern finest gastronomy to choose from, each with unique plating powered by artists Adrien Miller and Andreu Carulla’s outstanding creations. The Globally acclaimed product and concept designer Andreu Carulla has specifically designed signature innovative plating for THE TROVE’s guests that will accentuate the overall dining and presentation experience. OY Hospitality, the Dubai- based hospitality group established in 2021 with the aim of shifting the industry from stereotypical food and beverage concepts toward more meaningful experiences, has announced plans to roll out an impressive portfolio of five new, high- end restaurants, confirmed to open across Dubai between 2022 and 2023. Founded by entrepreneurs Oleksii Kolomiets, an industry-recognised mastermind with over a decade of F&B expertise, and Yuriy Blotskyy, a digital guru, restaurateur and strategic marketing expert in FMCG and F&B, the duo joined forces and combined their shared vision and expertise to introduce a new approach to Dubai’s hospitality industry by pairing universal, top- notch brand strategy with the experience of F&B operations. Aiming to define luxury chic all-day dining, the pair set out to create a new trendy culture code in the city, whilst respecting existing groups. The group’s existing charismatic presence in the hospitality world has already attracted the attention of both local and international investors and residents alike. Speaking on the recent announcement, Yuriy Blotskyy says, “OY Hospitality focuses on two vital pillars that may differentiate us from other groups. We aim to create brands that offer patrons a sense of community while enjoying a memorable experience, which will hopefully have them return for more. And, as empathy is an integral part of our company personality, we will continue to ensure people management is the essence of our internal focus. Together, we are confident that this will be a recipe for success”. Oleksii Kolomiets further comments, “As visionaries and explorers, we are bringing innovative ideas to the table and are not afraid to shake up the market. From concept development to fit out, OY Hospitality strives to ensure its ideas will continue to match the UAE’s progressive lifestyle and look forward to crafting different concepts with a longevity plan in vision”. OY Hospitality Group reveals five new experiential restaurants across Dubai TROVE, now open at Dubai Mall
The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein. Take your pastries and desserts to the next level with French cream. CHEF tips When whipping cream, always use refrigerated cream and a cold mixing bowl (chilled for 2 hours at 4°C). This increases the stability of the mixture because it partially crystallises the fat globules. Remember to use a slow speed. Follow the appropriate whipping time for the machine you’re using and the quantity you require (the larger the mixer and the more cream used, the longer it takes to whip). RISE W H E N T O P E A K to the top SOFT, STIFF OR OVERWHIPPED – UNDERSTAND WHAT THE RIGHT (AND WRONG) TEXTURES FOR WHIPPED CREAM SHOULD LOOK LIKE KIT OUT YOUR KITCHEN If you’re planning on whipping small quantities of cream (about a cup), and have strong willpower, then do it by hand. Otherwise, there’s an assortment of equipment you can use such as an electric mixer, an aerating machine or a cream whipping machine, if you’re serious about business. You could also try a siphon. This injects gas (N2O nitrous oxide) into the cream, which causes it to whip. SOFT PEAKS When you turn your beater/whisk upside down, the peaks should just start to hold. They should be soft, curl downwards and melt back into themselves after a few seconds. Perfect for: mousse mixtures STIFF PEAKS When you turn your whisk upside down, the peaks should hold, firmly. They should point straight up without collapsing at all (or maybe a little bit just at the very tips). The mixture will be thick and heavy. Perfect for: piping/decoration GONE TOO FAR… If you overwhip cream, it will look grainy and curdled/yellowish due to the separation of fats and liquids. Once this has happened, the only thing to do is press on and make fresh butter.
20 MAY 2022 | HOTELNEWSME.COM HCNME OPENINGS & LAUNCHES Ruby Passion for Meat has announced a strategic partnership with Hookah Place, the largest hookah bar franchise in the world. Launched in 2013 in Moscow by Anton Gaivo- ronskiy aka Antony Crow, founder and inspirer of the chain, Hookah Place quickly gained popularity among hookah fans and hookah market players across Russia. A novel concept at the time, it didn’t hide the hookah master’s workplace in a separate room, but locat- ed it directly in the main space, like a bar, which quickly caught on. With more than 180 lounges now open world- wide, representation in more than 20 countries, and around 18000 hook- ahs being made every day, Hookah Place has firmly established its credentials globally. Hookah brands like HYPE and Smoke Angels were added to the portfolio not to mention Hookah Market, the biggest chain of hookah shops includ- ing an outlet in Dubai. Under the JohnCalliano brand, they also do events including Hookah festivals, Christmas Sales and the JohnCalliano Awards – the most prestigious event at the end of each year, a real hookah Oscar, held for the first time in 2016. The aim is to open at least 5 Hookah Place – Kitchen by Ruby restaurants in the next 18-24 months, ac- cording to Kirill Mikhaylov, founder of the Ruby Pas- sion for Meat brand. Al Hamra, the leading lifestyle developer, and investment company in Ras Al Khaimah, is further strengthening the hospitality sector of Ras Al Khaimah through its partnership with renowned German hospitality management group, Deutsche Hospitality. Al Hamra’s partnership brings the German hospitality brands to Ras Al Khaimah for the first time expanding the hospitality offering for tourists from across the world. Al Hamra will open Al Hamra Residences and Al Hamra Village Hotel under a white label agreement with both properties to be rebranded as Steigenberger Residences and MAXX by Deutsche Hospitality following an extensive renovation. Benoy Kurien, Group CEO of Al Hamra, said: “Since inception, Al Hamra has focused on strengthening not just the property landscape of the Emirate but also contributed significantly to building a robust hospitality infrastructure that serves the requirements of guests from around the world. With tourism today a cornerstone of Ras Al Khaimah’s development strategy, we build iconic hospitality assets as well as partner with global players to bring world-class hospitality experiences to tourists from across the world while also attracting inward investments strengthening the economic ecosystem of the Emirate.” World’s largest Hookah Bar con- cept announces regional entry Al Hamra strengthens Ras Al Khaimah’s hospitality sector with two hotel openings this year
21 HOTELNEWSME.COM | MAY 2022 Rotana, one of the leading hotel management companies in the region with 112 properties across the Middle East, Africa, Eastern Europe and Turkey, announced the appointment of Miguel Silva as Corporate Director of Food & Beverage (F&B). As the group continues to drive its tenacious expansion plans, F&B remains at the heart of its operations and a key focal point moving forward. As Corporate Director, Silva will be responsible for further enhancing the company’s food and beverage (F&B) portfolio in the region, delivering on the Rotana promise of ‘Treasured Time’ and offering guests exquisite and diverse culinary experiences. With a wealth of knowledge and expertise in the F&B industry, specifically in independent operations, Silva takes charge of engaging with the team to innovate and develop new F&B concepts, maintaining Rotana’s position as one of the leading hotel groups in the region. Silva commented, “I am excited to join Rotana – a brand renowned for its extensive and superlative F&B portfolio. With over 200 unique venues, Rotana has proved to be a leader in the F&B industry with many restaurants conceptualised and created by the group itself and I look forward to working on new concepts and projects continuing the brand’s promise of delivering outstanding service.” NEWS & APPOINTMENTS ROTANA APPOINTS NEW CORPORATE DIRECTOR OF FOOD & BEVERAGE DUBAI HOTEL REVEALED AS THE MOST PHOTOGENIC HOTEL IN THE WORLD Kirsten brings with her a wealth of luxury hotel experience, of which 13 years have been within the region. Kirsten has worked across a wide variety of progressive roles including Food and Beverage, Conference and Catering, and Sales and Marketing. Kirsten began her hotel career with Fairmont Hotels & Resorts and relocated from Toronto to Abu Dhabi in 2009. Her career with Fairmont Hotels & Resorts spans over a decade, working across multiple properties including the Fairmont Royal York, Fairmont Algonquin (formerly known as), Fairmont Bab al Bahr, and Fairmont Dubai. In addition, she worked at Raffles Dubai for nearly 6 years and assisted during the pre-opening of Sofitel Dubai The Obelisk. Kirsten joined the Marriott family in 2020 at the Sheraton Mall of the Emirates as Director of Sales & Marketing. During her time, the hotel recorded several great achievements including reaching one of the third highest RGI results for the year since opening, the highest quarterly revenue in 5 years, and becoming the sales team of the quarter for the UAE in Q3 of 2021. In her new role Kirsten will focus on creating strategic marketing to reinforce The Ritz Carlton DIFC’s position as the leading luxury business Hotel in Dubai. The experts at Inkifi have analysed Instagram hashtags for multiple categories including hotels, landmarks, restaurants and beaches to reveal the most Insta- grammable locations for every type of traveller in 2022. The Burj Al Arab is the most featured hotel on Instagram with 2.55 million posts. This sail-shaped tower provides guests with fantastic views of Dubai and the Persian Gulf. Dubai also took the 5th spot on the list with Atlantis, The Palm as one of the most photogenic hotels in the world. Further findings reveal, that when it came to beaches, Miami Beach, Florida came out on top with over 15 million posts. Venice Beach and Laguna Beach in California came 2nd and 3rd making the USA a must-see beach destination. For those after a more cultural experience, Instagram’s favourite theatre was found to be the Sydney Opera House in Australia. This was followed by Verona Arena in Italy. THE RITZ-CARLTON DUBAI INTERNATIONAL FINANCIAL CENTRE APPOINTS KIRSTEN PARKINS AS THE NEW DIRECTOR OF SALES AND MARKETING
22 MAY 2022 | HOTELNEWSME.COM NEWS & APPOINTMENTS HCNME Charbel Karam is a highly experienced and passionate hospitality professional, with a strong F&B back- ground in top establishments across the UAE, Saudi Arabia, and Lebanon. Charbel joins Th8 Palm, managed by Accor as a F&B Manager, with over 15 years of experience in the F&B industry, including roles in Dubai with Jumeirah Emir- ates Towers as a Restaurant Team Leader, Jumeirah Creekside Hotel as an Outlet Manager, Jumeirah Al Naseem as the General Manager of Ambar Roof- top Bar & Lounge, as well as other experiences as a General Manager and Operations Manager for F&B concepts. His most recent role as Restaurant Project Manager for Z Entertainment in Saudi Arabia saw him responsible for the development of a few exciting pop-up concepts including a fine dining restaurant and a casual dining restaurant. Gaurav Gulati is the Executive Head Chef at Th8 Palm, managed by Accor, with over 20 years of experience in bustling kitchens from across the world. Born in India, Chef Gaurav’s career spans across seven coun- tries including Qatar, the United Kingdom, Seychelles, Morocco, Montenegro, India, and the UAE. Chef Gaurav first entered a kitchen professionally in 2002 in The Claridge’s Hotel in New Delhi and worked at restaurants across India before moving to the Middle East as a Demi Chef Partie for Qatar Airways in Doha. He then worked his way up through the ranks at Hilton Dubai Jumeirah to Head Chef at Hilton Hotel in Abu Dhabi in 2009. International award-winning interior architect, Tristan Du Plessis is no stranger to crafting eye-catching spaces that bring together form and function. A family background in art has shaped his collaborative ap- proach to his craft. The 33-year-old designer has evolved to specialise in luxury hospitality and bespoke resi- dential design. From the unexpected start to his career – he initially wanted to pursue a degree in mar- keting – he has become one of the most sought-after interior architects and brought along other South Afri- can design talents including Gregor Jenkins, Lucie de Moyencourt, Chris Soal, Jake Singer, and David Brits to shine on the world stage. A full slate of projects coming up in Dubai include the highly anticipated SAN, Dubai’s first African-inspired beach club on The Palm Jumeirah – rub- bing shoulders with the St. Regis on The Palm – and Loren, an Italian Riviera-inspired eatery that evokes the 70’s glamor made famous by the iconic actress, Sophia Loren; these will be glamourous additions to the Dubai landscape. SOUTH AFRICA’S MOST AWARDED INTERIOR ARCHITECT BRINGS HIS DESIGNS TO THE UAE TH8 ANNOUNCES NEW APPOINTMENTS
24 MAY 2022 | HOTELNEWSME.COM W ith an abundance of healthy dishes which are built around fresh vegetables, rice and seafood, Japanese cuisine is ideally placed to take advantage of the continued movement towards more plant-based, wholesome, and sustainable diets. Sumo Sushi & Bento, the originator of family friendly sushi dining in the UAE and throughout the GCC and EU has picked out some of the key ingredients, foods and techniques that might put Japanese food at the forefront of customers' minds when looking for a new food experi- ence in 2022. Experts have tracked a particular interest in Japanese flavours in the build-up to and following the Tokyo Olym- pics. 2022 is about umami flavours, as customers seek out more and more of these deep, earthy flavours. Miso, fish sauce and mushrooms are looking set to continue and really become magic. “When it comes to Japanese dining, customers are grow- ing in confidence. Sumo Sushi & Bento has been serving the UAE for over 20+ years. The shear amount of new Japanese restaurants opening in the region is a testament to the increasing popularity of Japanese cuisine, which is seen as healthy, too. The long lives of the Japanese have been linked to their traditional food products of green tea, soy, seaweed, raw fish, matcha and fermented foods like miso.” said Ms. Julianne Holt-Kailihiwa, CEO, Sumo International Inc. LLC. Whole Foods’ experts also noted that yuzu, a citrus from Japan, Korea, and China, is being found in a growing number of products, from vinaigrettes to hard seltzers to mayos and more. Yuzu is a hybrid citrus fruit that origi- nated in China and now grows in Japan, Korea, and other parts of the world. The taste is a subtle mix of grapefruit and lemon and adds an amazing punch to dressings, cur- rently mostly used in Japanese salads and many Japanese desserts, cookies, cakes, and in just about everything. In 2022, we see it shines even brighter along with the following. HCNME F&B FOCUS JAPANESE FOOD TRENDS on the rise in 2022
25 HOTELNEWSME.COM | MAY 2022 JAPANESE FOOD TRENDS ON THE RISE IN 2022 NORI Dried seaweed is traditionally used to wrap around sushi, but it can ground up or finely chopped to be used as a fla- vouring in its own right too. It performs particularly well in vegan dishes to give the hint of fish. SEAFOOD As a nation set on an archipelago, the islands of Japan unsurprisingly get through a fair number of fish, and not just in the form of sushi and sashimi either. As a great source of vitamin D and protein, Seafood is fantastically healthy and can revitalise any menu. GRILLING BOTANICALS KATSU As within many Asian cultures, Japanese cook- ing can be an incredible experience even before you try the food! Whether it's white-hot glowing charcoals or a glistening Teppanyaki grill, adopting equipment or techniques to create fusion dishes of your own will get customers talking. Botanicals are still big news. Flowery flavours like hibis- cus can add an exciting ele- ment to desserts, cocktails or used sparingly in main courses. Japanese katsu, a fried meat cutlet, is the epitome of Japanese comfort food. Beloved by children and adults alike, the dish is popular across all walks of life in Japan. The term "katsu" encompasses a wide variety of cutlets including chicken, and beef.
26 MAY 2022 | HOTELNEWSME.COM TERIYAKI Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. The sauce is boiled and reduced to the desired thickness, then used to marinate meat or fish, which is then grilled or broiled. Some- times ginger is added, and the final dish may be garnished with spring onions. Fish – yel- lowtail, marlin, skipjack tuna, salmon, trout, and mackerel are mainly used sometimes squid, hamburger steak and meatballs. YAKI UDON YAKISOBA RAMEN Yaki udon is a Japanese stir fry dish con- sisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat, and vegetables. It is like yakisoba, which involves a similar stir fry technique using ramen-style wheat noodles. This Japanese dish com- bines ramen noodles, beef mince and a delicious barbecue and oyster sauce mixture for a super-speedy stir-fry. Ramen is a Japanese noodle soup. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavoured with soy sauce or miso, and uses toppings such as sliced pork, nori, menma, and scal- lions. HCNME F&B FOCUS
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28 MAY 2022 | HOTELNEWSME.COM HCNME THE BUSINESS OF G uest expec- tations in hospitality are shifting. The guest of 2022 is more likely to be domestic than interna- tional and to come seek- ing experiences and activities, not just views. They will continue to mix business with pleasure, playing into the Bleisure trend, and will commonly work at some point during their stay. Their most prioritised luxury will be personal wellness, with this increas- ingly linking to the wellness and the sustainability of the places they visit and the alignment of these to their social and environmental values. 83% of global travellers think sustainable travel is vital, with 61% saying the pan- demic has made them want to travel more sustainably in the future. The promotion of wellness and sus- tainability will be key for the hospital- ity sector post-pandemic as spaces are reimagined to allow a productive work from anywhere (WFA) experience. Hybrid workspaces will thrive to allow multiple revenue generating opportu- nities for innovators and disruptors in the industry. Conventional models of hospitality can be upgraded to promote WFA and enable competitive advan- tages for localised experiences. Work from anywhere With guests increasingly expected to WFA and commercial real estate under stress, new demand is being created for hybrid hospitality and workspaces in central locations. Investing in mem- bership programmes beyond those that focus on loyalty will mean repurposing spaces into co-working facilities that stand to be easily monetised. In a recent Kayak poll, the UAE took the third spot in the MENA region and 41st worldwide for the best countries for travel and remote working in 2022, outrunning countries like France, New Zealand, and the US. The UAE performs well in the ‘Remote work infrastructure’ category as it has one of the highest number of co-working spaces per 100,000 population in the world, said Kayak, in its Work from Wherever Index. The UAE also offers a digital nomad visa for those who are looking to stay in the region longer. As many expats live and work in the UAE, English is commonly used for communication in all household and business areas of life, which helps adaptation and socialisation to happen more smoothly. The one-year remote visa for the UAE provides the opportunity for entre- preneurs and talents to innovate in the UAE’s safe and attractive business environment, with access to all the necessary services including world- class utilities and telecoms. Flexible spaces In November 2021, LinkedIn reported that remote job postings more than doubled in the UAE as companies adapted to changing preferences in the workforce caused by the pandemic. Re- designing hospitality for hybrid work- space is as much about the flexibility of individual spaces as it is the flexibility of the whole. Underutilised portions of the property can be monetised to capitalise on this demand for multi-use central locations. Lobbies, food and beverage areas, conference rooms and to increase attractiveness of Work from Anywhere REDESIGNING HOSPITALITY PRODIPTO GHOSH, PRINCIPAL AT CRTKL
REDESIGNING HOSPITALITY leisure centres can serve dual pur- poses. Positive steps to encourage WFA include opening public areas to the exterior, activating street frontages, creating sufficient space for locals to socialise, and designing these areas to accommodate multiple uses. Introducing flexibility into the rental model will also attract new audiences. Daytime room rates can appeal to those looking for private workspaces, while longer-term leases for serviced and branded apartments will cre- ate a more blended residential offer. This overlap between hospitality and build to-rent or multifamily can be explored further with later living and co-working. Sustainable solutions Consequently, the WFA shift will allow employees to work from their desired locations more often. The scope of these facilities will extend to service both hospitality guests and the community. More than just “heads in beds,” there are many opportuni- ties for revenue generation beyond guestrooms. Creating a competitive ad- vantage within the room might involve upgrading conventional models into ones that promote wellness. Grow- ing at 50% faster than conventional tourism, wellness tourism is high-yield tourism. Revenue generation More than half of working profession- als in the MENA region believe that remote working will increase after the pandemic, according to a recent survey by jobs site Bayt.com and mar- ket research company YouGov. This increase in remote working provides opportunities for F&B offerings, now recognised as an essential contribu- tor to a hotel’s positioning within the market. While consumers are becoming increasingly discerning, F&B presents hotels with unlimited opportunities for additional revenue sources. While the recovery has not been evenly distributed, F&B will be the catalyst that changes this. Reimagining spaces While bars often lack underutilised space, kitchens have far more capac- ity than most would think. There is usually enough space to create other food programmes and integrate ghost kitchens into the existing kitchen area. Kitchen takeovers, culinary classes, and pop-up collaborations with local institutions and chefs will strengthen community ties and create stronger referral business. These affiliations with local restau- rants and suppliers can be further leveraged to create localised minibars, grazing stations, or grab-and-go selec- tions to supplement room service hours where condensed menus can simplify operations. Innovative experiences Meanwhile, bars can leverage these back-of-house areas to introduce new food programmes as different brands both within the bar itself and for the community. This allows bars to sup- plement revenue while capitalising on app-based ordering, pickup, and third-party delivery trends. On slower nights, the front-of-house can play host to tasting and ‘meet the maker’ events, with local producers invited to showcase their products and re-imagine happy hour. For some, there is also the option to use low rooftops with raised pavers to create new entertaining views and expand the scope of F&B venues beyond designated dining areas. Others can integrate dining into exterior landscapes, create inde- pendent physical entrances, establish Streateries (street eateries) and push outdoor dining into sidewalks, alleys, and parking spaces with modular popups. As personal wellness continues to grow in popularity, guests will expect enhanced flexibility and an in- creased work from anywhere offering. The hospitality outlets that thrive will be those who can adapt and grow, effectively responding to the market. Prodipto Ghosh, Principal at CRTKL
30 MAY 2022 | HOTELNEWSME.COM HCNME MOVERS AND SHAKERS K ojaki, the contempo- rary Korean with Japa- nese twist restaurant became Expo 2020’s go-to place to dine. Their eclectic menu of authentic flavours fo- cusing on high-quality ingredients and fresh produce coupled with an uplifting social din- ing concept that offered a playful sense of celebra- tion drew in the crowds. Now, the restaurant has a new permanent location in sight. Owner Umut Özkanca was introduced to the art of hospitality during his formative years, spend- ing much of his time in his family-run restaurants. This influential stage of his life shaped Umut’s passions and career path. After graduating from Bentley College in Bos- ton, Umut’s inherent passion for the hospitality industry paved the way for his future success and opened up opportunities to work with some of the greatest international chefs at the French Culi- nary Institute. Umut’s father Rasim Özkanca, one of Turkey’s most renowned hospitality pioneers with more than 50 years of experience, has been a fundamental influence and guidance throughout his career. Together, they have been dreaming to elevate Turkish culinary art on a par with French, Italian, and Japanese cuisine; a dream fulfilled with the popular Turkish restaurant Rüya and their latest project, Kojaki. scouts for permanent address IN DUBAI KOJAKI UMUT ÖZKANCA, VICE CHAIRMAN, DOĞUŞ HOSPITALITY & RETAIL GROUP
31 HOTELNEWSME.COM | MAY 2022 KOJAKI SCOUTS FOR PERMANENT ADDRESS IN DUBAI The inspiration behind Kojaki was to create a new brand that highlights the tastes of Korea, perfectly paired with rich Japanese flavours and modern cooking methods. Umut Özkanca tells us about Ko- jaki’s expo experience and the restau- rant’s expansion plans. “We consider ourselves privileged to have partnered and shared a platform with the globe’s busiest and biggest event. It’s a once in a lifetime experi- ence and we are proud to have had a successful stint. With such a diverse mix of people from all walks of life it was not easy to create something which would more or less appeal to everyone and at the same time cater to various price points while creating a wholesome experience. We received a lot of support from the teams at Expo 2020 Dubai to establish our- selves and experiment- to see what works and what doesn’t. It is unlike normal restaurants to change menus in short intervals however, we were able to do a complete menu change and try almost 70 dishes over a span of 6 months. It’s enthralling to receive the love and recognition that we have from our guests and other colleagues at the expo.” Özkanca went on to talk about how well received Kojaki was during this time. “Kojaki is a work of passion, commitment and astute business sense. With over 20 million visitors over 6 months Expo 2020 Dubai was a perfect place to test the waters for launching a brand-new concept in the forever evolving and dynamic dining space that Dubai boasts of. Staying true to its roots, maintain- ing authentic recipes and creating tailor made experiences for our guests helped Kojaki position itself as a forerunner in the culinary offerings at the Expo. Being able to create a brand and loyalty to it in a span of 6 months is commendable and our social media platforms are flooded everyday with people enquiring about our new outpost in the city. This is certainly exciting and reassuring for any new concept trying to find its feet.” But of course, nothing comes easy. “Every project comes with its own set of challenges and that’s what builds the excitement. Korean as a cuisine is fairly new on the culinary scene; to be able to give it its due space in the high-end dining segment took hard work and effort. In particular at the Expo 2020 where there is such a di- verse palette as well as diverse spend- ing capacity a lot of attention was put behind the menu to make it unique, high-end yet accessible. “EVERY PROJECT COMES WITH ITS OWN SET OF CHALLENGES AND THAT’S WHAT BUILDS THE EXCITEMENT. KOREAN AS A CUISINE IS FAIRLY NEW ON THE CULINARY SCENE; TO BE ABLE TO GIVE IT ITS DUE SPACE IN THE HIGH-END DINING SEGMENT TOOK HARD WORK AND EFFORT.”
32 MAY 2022 | HOTELNEWSME.COM HCNME MOVERS AND SHAKERS The supply chain management and liaising with various third-party vendors and contractors starting from con- struction to operational and marketing phase definitely enhanced our multi-tasking skills. Creating visibility for the brand and finding the right opportunities for positioning to create awareness and ultimately driving footfall was the most laborious task,” says Özkanca. “Our biggest strength is our people, they are assets, which cannot be recreated and are totally responsible for creat- ing the heartfelt and soulful experiences that Kojaki is now known for. In terms of more tangible things - authentic recipes, high quality ingredients, genuine - friendly service, set in a tasteful ambience helped us build a very loyal guest base. 50% of our guests were repeat clienteles or through word of mouth, which is always, the best success story for any restaurant,” he adds. The most ordered dishes on the menu came from the des- sert section, Özkanca said that the desserts at Kojaki carved a special niche for themselves and the Bingsu caught every- one’s fancy because of its unique “smashing” presentation. Other crowd favourites were galbi with foie gras, japchae, tuna sashimi, bibimbap and KFC. The restaurant sold 100 portions of KFC on average every day. Özkanca added that during the month of March alone they had 8000 covers and welcomed 18000 guests in 6 months. When I asked him about Kojaki’s expansion plans he said, “Kojaki has had a successful run at Expo 2020 and beauti- ful acceptance from the local population. We are excited to launch in the city and have all those guests back dining with us. However, for any successful restaurant location plays a key role and hence we are scouting for the right address for Kojaki before we can announce it. On a more global front we have interest in London, Doha, Saudi and Turkey but these locations are in discussion and will come through in due course.” “One of our biggest learnings has been space utilisation and how to create magic out of a small kitchen. We had only 26 dishes on our menu at any given time but all 26 were stars and there was no dish on the menu that we had to replace because it was not ordered. Our best guest feedback system was our team and each of them spoke actively to guests to understand their perception and feedback to be able to make meaningful changes or find solutions to poten- tial obstacles. The power of engaging service along with great food cannot be spoken about enough and in my opinion, this is what distinguished us from our other competitors. Our guests felt recognised despite being in an extremely fast paced environment. Lastly, I think as a restaurant owner I have understood and learnt that every concept should be scalable and there is a space and need for each concept in different forms, locations, price points and markets.”
NEWS Middle East JUNE 9, DUBAI | SOFITEL DUBAI THE OBELISK FOR NOMINATION AND PARTNERSHIP OPORTUNITIES AJ SINAMBAN +971 4 4200 506 aj@bncpublishing.net FOR EDITORIAL INQUIRIES SEYMONE MOODLEY seymone@bncpublishing.net #HCNMEAWARDS SUBMIT YOUR ENTRIES HOTELNEWSME @HOTELCATERINGME HOTELS & CATERING NEWS MIDDLE EAST hotelnewsme.com
34 MAY 2022 | HOTELNEWSME.COM WHO’S COOKING HCNME HAVANA, OOH NA-NA BE TRANSPORTED TO HAVANA WITH JUST ONE BITE AT RUMBA CUBAN BAR & KITCHEN H avana is said to be known for its old architec- ture, vintage cars, beautiful beaches, Cuban cigars and cocktails, and its vibrant flavours and nightlife. A worthy addition to our travel bucket list. But if you can’t wait that long, then lucky for us an Havana experience is around the corner. Rumba Cuban Bar & Kitchen located in Club Vista Mare Palm Jumeirah, Dubai, is an authentic concept that reflects the Havana of the 1950’s. Inside the kitchen of this cultural adventure is Sous Chef, Carlos Pazos, making sure that you experience one- of-a-kind dishes that can only be found at Rumba Bar & Kitchen. Chef Carlos was born and raised in Peru and was in Mechanic School, before deciding to change careers and attend Culinary School. His cooking career started with a cookbook at home, where his father cooked weekly dishes for the family, which later inspired Chef Carlos to follow in his footsteps. To ensure he’s ahead of global food trends, Chef Carlos travels to Asian destinations annually to continuously ex- plore different flavours that he can fuse with Latin Ameri- can dishes, to ultimately bring to the kitchen at Rumba Cuban Bar & Kitchen. Chef Carlos’ signature style fuses Latin American dishes with an Asian touch, setting Rumba apart from other din- ing venues in the city. His special lubina tiradito is a fusion of Peruvian and Japanese cuisine while his ceviche mixto is an authentic touch to the traditional dish that would transport you to South America with just one bite.
35 HOTELNEWSME.COM | MAY 2022 HAVANA, OOH NA-NA Tell us about your journey to becoming a chef? Thinking about it, it’s actually very funny how I started in this profession. There was a time when I wanted to be a mechanic and I studied for that. Midway through mechanic school, I thought, “This is not my life”. That same day, I spoke with my mother and explained that I no longer see myself in the mechanic field but rather, in the gastronomic one. Why? Because I remember growing up, every Sunday my father would prepare Parrillada (BBQ) and my mother would make fresh chimichurri with oregano from our garden, my grandmother would prepare the rice with a very aromatic smell of garlic in the morning – these, along with more memories of me helping them. The next day after talking to my mother, I started culinary school. From there, I learned different kinds of cuisines (French, Italian, Asian, etc.), and when I was exposed to the Japanese cuisine, I found my passion entirely and I’ve changed completely. After finishing school, I started to work in a Nikkei restaurant because I enjoyed mixing Peruvian/Latin ingredients with Japanese technics and vice versa. I’ve been working on this cuisine style for more than 10 years now. What do you love most about being a chef? What I love most about being a Chef is that after 16 years in this amazing profession, I have found myself passionate about tons of things like how one can meet a lot of diverse kinds of people, interesting Chefs I can learn from, things about new countries and new cultures. From this, it helps you realise that you are never stuck in the kitchen, and you have a lot to learn in this beautiful career. What creative flare do you bring to Rumba? I’m a person that likes to create in general. Always mixing the Latino with some Asian products, especially because I like the textures that can be found in a dish, but I would say that my personality and the flavours that I got from my grandmother’s hands are the best that I bring to the kitchen in Rumba. How do you infuse your culture and tradition into your dishes at Rumba? Rumba is a restaurant with Latin flavours: Cuban, Mexican, and Peruvian all combined. We have a lot of things in common and for that reason, for me, it is easy and enjoyable to make something new. I always like to use Peruvian Carlos Pazos,, Sous Chef, Rumba Cuban Bar & Kitchen
36 MAY 2022 | HOTELNEWSME.COM products like Aji Amarillo, rocoto chili, and chulpi corn in my dishes because I want to show our guests one small part of my country. What does the culture in your kitchen look like? Culture, for me, is something that no one should lose wherever they go in this life. I think it is the most impor- tant source of inspiration, especially for a Chef. The culture is your roots, your origin, your people, your food, your past, and most importantly your country. A Chef who lost his culture is like a Chef without a soul. What new inventions are you working on? I always have cooking ideas in mind and something I definitely want to start soon is to make fermented products and introduce this flavour in cold dishes like ceviches and tiradi- tos. I think this can be very unique to Rumba. Tell us about Rumba’s menu and the one-of-a-kind dishes that can only be found at Rumba Bar & Kitchen. Rumba’s concept is of 3 countries together - 3 cultures brought together resulting in amazing food on our menu. We have a good variety of cold dishes like ceviches and tiraditos, delectable guacamoles, authentic Cuban sandwiches, tacos, succulents’ mains courses, and fun desserts. If I can talk about only one dish that everyone should try when they visit Rumba, it for sure would be the Masi- tas fritas (veal brisket cooked 28 hours at low temperature and fried with black beans stew, maduros plantain, avocado, and onion pickles). This dish will transport our guests to our home countries: Cuba, Mexico, and Peru. What are your top 5 dishes to try at Rumba? My 5-star dishes include: > Masitas fritas > Pescado Frito > Octopus salad > Hamachi tiradito > Empanadas de ropa vieja Describe the experience diners can expect from Rumba? Rumba is Cuba. Rumba is the Havana. Rumba is music. Rumba is food. Rumba is drinks. Rumba is family. Every day we have different kinds of entertainment such as Jazz live music and the amazing Cubache band from Cuba. The place is very unique in this city. Our beautiful spaces inside the restaurant are intricately designed with a special Cigar Lounge that makes you feel like you are in Cuba. What can we look forward to from Rumba in the future? In the future, while many will talk about Rumba as Dubai’s Havana, Rumba may then be venturing to places outside Dubai by then. WHO’S COOKING HCNME
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38 MAY 2022 | HOTELNEWSME.COM COVER STORY HCNME LEGOLAND The Ultimate SLEEPOVER FOR THE KIDS, and the kid in you LEGOLAND® HOTEL, a giant playground constructed with 4.5 million LEGO® bricks and 2,146 LEGO® models is the absolute best kid experience in the region I t is impossible to miss the multi-coloured, LEGO inspired hotel that sits just a few miles away from Dubai Parks and Resorts. As you make your way to the lobby, whether you have children or not, your eyes won’t be able to resist all the giant blocks on the walls, windows, and roof, or the huge LEGO dragon that sits inside the LEGO tower waiting to give guests a one-of-a-kind welcome, and all this excitement happens before you even step inside this fun house. When you have convinced your kids and yourself that it’s time to go inside and check-in, it’s important that you know, that you and your family are going to experience some crazy fun! The first thing you will notice inside the lobby is a sea full of children filled with uncontrollable excitement swimming in a pool filled with LEGOs, each focused and determined to find the right brick to add to the LEGO wall attached. BY SEYMONE L MOODLEY
39 HOTELNEWSME.COM | MAY 2022 THE ULTIMATE LEGOLAND SLEEPOVER FOR THE KIDS
40 MAY 2022 | HOTELNEWSME.COM COVER STORY HCNME The floor, ceiling and everything in between is decked out in LEGO décor. And at check-in is when you will notice the dedicated kid’s services and facilities with a kid-height check-in counter. That’s right, the kids get the full VIP treatment in this hotel. And it doesn’t stop there, the hotel is fitted with kid-height buffet counters, in-room kid-height bathroom facilities, in-room treasure hunts, LEGO character appearances, crea- tive workshops, and so much more. Did I mention that each floor has its own LEGOLAND theme? Families of up to 5 people are welcome to stay in one room - thanks to the separate area for kids completed with a bunk bed and trundle bed, plus a king-sized bed for mum and dad. The region’s first and only LEGO themed Hotel also offers large families, with con- nected rooms and suites that accommodate up to 26 peo- ple, and it is part of LEGOLAND Dubai Resort which means that LEGOLAND® Dubai theme park and LEGOLAND® Water Park are just a few steps away, 130 baby steps away from the hotel to be precise. The LEGOLAND Hotel experi- ence is the most enviable tale for story time on the playground when the kids go back to school and parents go back to work, but what about the people that get to call this funhouse their office. I met with Ramesh Ganeson, General Manager, at LEGO- LAND Dubai Resort and Sven Drewitz, LEGOLAND Hotel Di- rector to talk about the newly transformed concept and how it stands out from other family hotels in the region. Originally from Malaysia, Ramesh has more than 18 years of experience in hos- pitality among other sectors in the Southeast Asia region, where he assumed numerous managerial roles in interna- tional hotel chains including Starwood Hotels and Marriott Group. Prior to moving to Dubai, Ramesh joined the LEGOLAND family as Hotel Director at LEGOLAND Hotel Malaysia followed by LEGOLAND Hotel Japan, where he achieved ex- ceptional business results for both hotels. Following his pas- sion to constantly enhance guest experiences, Ramesh was delighted to assume his current role, leading a team that aims to deliver edu-taint- ment experiences to families visiting LEGOLAND Dubai. Sven, the German na- tional started his profes- sional career in 1995 after the completion of his European bachelor’s degree in Hotel Management at Heidelberg Hotel Management School, Heidelberg, Germany. For 26 years, Sven worked in the hospitality sector across numerous major cities in two continents covering Frankfurt, Berlin, London, and Dubai, where he assumed various managerial roles in regional and international hospital- ity chains covering Accor, JA Resorts & Hotels, Azizi Group and Landmark Group. In his current role as Hotel Director, LEGOLAND Hotel, Drewitz oversees all aspects of the hotel including opera- tions, sales, guest experience, food and beverage, account- ing, and business develop- ment. I met with Ramesh, Sven, and Nermin (Public Relations Manager at LEGOLAND Hotel) at the dining hall, but I had met many other friends of the hotel on the way too, it’s only at LEGOLAND that you are greeted by a LEGO hostess and Chef. Every table at the dining hall feels like you’re sitting at the kid’s table, which was alright with me, because, let’s face it, that’s where the fun is. Ramesh begins explaining the concept of the hotel. “This hotel is the much-awaited LEGOLAND hotel, it’s like the LEGO brick that completes the whole puzzle. Anyone who comes to the hotel has “This hotel is the much-awaited LEGOLAND hotel, it’s like the LEGO brick that completes the whole puzzle. Anyone who comes to the hotel has a non-stop experience.”
41 HOTELNEWSME.COM | MAY 2022 THE ULTIMATE LEGOLAND SLEEPOVER FOR THE KIDS a non-stop experience. This is a well thought-through experience for kids between 2-12 years old. At this hotel, the kid’s come first. The idea is that you’re coming over for the best sleepover experience you’ve ever had. We do not of- fer a simple kid’s club; we offer knowledge building and we nurture creativity. It’s about emotional connection. Here the parents and the child bond together.” Sven added, “the creative workshops are the heartbeat of the hotel. We have differ- ent level of workshops for different age groups using either LEGO® or DUPLO® bricks. And at every workshop you see the parents getting lost in the workshops too, playing with the bricks themselves. As you watch them bonding and interacting with their children, you see their childhood com- ing back.” When we left the dining hall and took a tour of the hotel, we got into an elevator, or so I thought it was an elevator. Turns out it’s actually a disco, covered in full LEGO wallpaper, disco music and even lights. “Our famous disco elevator is so cool and funky, and we catch a glimpse of the adults dancing and singing in the elevator all the time,” says Ramesh. The fun in this hotel literally never stops. To have happy guests in this hotel it takes more than just good quality services, ameni- ties, and experience, because when your core target market is little people there is a big- ger responsibility. All staff members are well trained and certified to work and connect with children of different ages. “We don’t have employees here, we have ‘model citizens’, when we hire people their role goes beyond just checking-in, checking-out guests, and tak- ing care of guests. They must lift the experience as role models, they are the citizens of this hotel. They learn eve- rything there is to know about the LEGOs as well, they have to touch it and work with it so they can live the experience in front of the guest,” says Sven. I know what you are all think- ing, where do we sign-up to become Model Citizens right? Sven remises about the first day that LEGOLAND Hotel opened. “We were waiting in the lobby for the first guest to arrive, we were all so excited and then a car pulls up and out comes this little kid about four or five years old. We welcomed the guests and handed over the scissor to the child, he cut the ribbon and we handed him a big LEGO key to officially open the doors of the hotel. It was such a special and sym- bolic moment for all of us.” Ramesh joins Sven in re- membering how he felt when he saw the hotel for the first time saying that he along with the rest of the staff was worried that they would forget they were adults most of the time, but then remembered that one of the rules in the hotel is to make sure you play with the LEGOs. “We play with LEGOs all day and get paid for it. Sven puts pressure on the team all the time to make sure they are having fun. Yes, there are challenges, but at the same time to entertain children and keep the family happy, the team needs to be happy and playful.” Ramesh Ganeson, General Manager, LEGOLAND Dubai Resort
42 MAY 2022 | HOTELNEWSME.COM COVER STORY HCNME And when those challenges happen Ramesh knows exactly what to do, “on a very stressful day I usually just walk outside and take a Dragon Coaster Ride, then I take a Submarine Ride and watch the sharks swim and I’m back with fully charged energy.” Where else in the world could you escape to The Dragon Coaster when you are having a stressful day at the office, only at LEGOLAND hotel. The staff at the hotel have been trained to always take the children seriously, always go down to their eye-level and cater to their needs and wants. “Our greatest strength and our greatest challenge are being able to adapt to children and their needs, but they can also be the most direct and honest guests. But this is good because we get immediate feedback. The day-to- day challenge is to constantly uplift the experience,” says Sven. It’s not just kids and parents that visit this hotel, there is also a growing audience of LEGO fans and enthusiasts that visit. The ‘friends’ themed room is also an opportunity for adult females to getaway for a girl’s trip. And nothing is left untouched, not even the carpet. “One of our many highlights is the scavenger hunt, people talk about this “We play with LEGOs all day and get paid for it. Sven puts pressure on the team all the time to make sure they are having fun."
43 HOTELNEWSME.COM | MAY 2022 THE ULTIMATE LEGOLAND SLEEPOVER FOR THE KIDS before they come and even after they have left. They can’t wait for it, it’s our most popular activity. We have five different themes across each room, once you enter the room you will receive your questionnaire and all four clues are hidden on the carpet. The families run around the room trying to unlock the clues and once they do, they can open the treasure chest in the room, where a special LEGO gift is waiting for them.” Ramesh says this is the only time the children and kids fight about who found the clues first. So, if you are in the hotel and see parents and children on the carpet, don’t worry they haven’t lost anything, they are on a scavenger hunt. This might be the only hotel where parents struggle to get their children out of the room, this also applies to the lobby. “We even struggle to get the kids out of the lobby, Sven tries to check-in 150 rooms a day, in the middle of the transit the kids that were supposed to check-out don’t want to leave. It’s an amazing feeling when your guests don’t want to leave your hotel and your new arrivals can’t wait to check-in,” says Ramesh. Ramesh and Sven’s biggest achievements to date has been that they have been sold out and that all their little guests have been 100% satisfied, Sven adds, “our guest satisfaction is measured by how happy our kids are.” The hotel is equipped with two F&B outlets, Bricks fam- ily restaurant and the Skyline restaurant, and unlike many other lounges in the city that is situated on the highest floor to give their guests the best possible views of the skyline, this restaurant is on the ground floor and is at eye-level to its VIP guests with views of a LEGO skyline. Their message for all future guests is to be prepared for a full LEGO themed experi- ence and consider extending your stay because you will not be able to get your kids out of this hotel. Ramesh believes that they are on their way to becoming the best family resort in the region and Sven adds, “when kids are happy, parents are happy, and parents will feel like they made the best decision in the world after experiencing LEGOLAND Hotel.” The region’s only LEGO themed Hotel has created a very special experience for their VIP guests, the kids, and the little kid inside you. Sven Drewitz, LEGOLAND Hotel Director “Our greatest strength and our greatest challenge are being able to adapt to children and their needs, but they can also be the most direct and honest guests.”
44 MAY 2022 | HOTELNEWSME.COM GM FOCUS HCNME SHANGRI-LA JEDDAH ARRIVES ON THE SHORES OF THE RED SEA ALEXANDER BLAIR GUIDES SHANGRI-LA JEDDAH INTO ITS ENTRY IN THE KINGDOM T he opening of Shangri-La Jeddah marks the dawn of a new era for Saudi Arabia as a leisure destination, welcoming discerning travellers in a location blessed by endless views of the Red Sea and set to become one of the city’s most vibrant lifestyle and dining destinations. The hotel is located in the exclusive Burj Assila, a 64-storey architectural icon and Jeddah’s tallest building, blessed with endless views of the Red Sea, in one of the most liveable areas of this vibrant city. The city is known as the ‘Bride of the Red Sea’, and Shangri-La Jeddah has a front row seat for the best overwater views on the Corniche, on the doorstep of the Jeddah Corniche Circuit, which is home to the Saudi Arabia Grand Prix, the fastest street circuit in Formula One, positioned in close proxim- ity to the best shopping areas. The hotel is the ultimate location to enjoy Jeddah Season, a festival bringing art, dining, entertainment, and culture over two months. The floor-to-ceiling windows flood the hotel with light, and invite the outdoors in. The stylish interiors reflect the endless blue of the sea and sandy beaches right outside. 220 accommodations feature views over the Red Sea and the Jeddah skyline, providing remarkable sea views, spa- cious balconies and a sophisticated room design mimick- ing the glistening serenity of the waterfront. A serene 25-metre outdoor swimming pool with spec- tacular sea-view is located on the seventh floor alongside extensive recreational facilities. The Wellness Club at Shangri-La will offer extensive health and wellness facili- ties for men and women across two floors, including a full range of state-of-the-art Technogym cardio machines and weights.
45 HOTELNEWSME.COM | MAY 2022 SHANGRI-LA JEDDAH ARRIVES ON THE SHORES OF THE RED SEA The facility is also home to The Spa at Shangri-La which includes a sauna and Jacuzzi, as well as a Hammam with a range of treatment rooms. The hotel is also excited to be partnering with award-win- ning experts Natura Bissé, to provide a bespoke menu of treatments. The dedicated Kids Club and supervised play area provide a canvas for fami- lies to create unforgettable memories, while the innova- tive dining concepts promise to satisfy the most refined palates. There are also a range of meeting rooms and events spaces, including the vast 960 square-metre Shangri- La Grand Ballroom, which is set to be one of the most popular event and wedding venues in Jeddah for its spacious size and sweeping views of the Red Sea. Each and every guest will encounter a truly lavish, con- temporary product, with a bespoke service that elevates the guest experience. All of this is achieved while high- lighting the new face of Jed- dah with subtly infused Asian influences – from authentic dining experiences to holistic wellbeing treatments. Alexander Blair, the hotel’s General Manager is no stranger to KSA’s hospital- ity market and has become the perfect leader to guide Shangri-La Jeddah into its entry in the Kingdom. He has previously spear- headed operations for Rose- wood Hotels and Resorts at Al Faisaliah Hotel and Rosewood Jeddah. He brings over 30 years of leadership expertise in the interna- tional hospitality industry, with proven results opening and operating international luxury hotels and resorts across Europe, Asia, and the Middle East. Since his appointment as General Manager, Alexander has been overseeing the opening of the landmark waterfront ad- dress. His know-how and eye for potential has been monu- mental in recruiting and leading a dynamic team to set a new standard in hospital- ity by delivering memorable experiences straight from the heart. The brand’s debut prop- erty is deemed to con- tribute to the success of vision 2030, where his genuine commitment to provide an uncompromising level of service that focuses on personalised, one-of- a- kind experiences, and his proven record in hospitality management will be guiding the waterfront hotel to soar- ing heights. Alexander has had the privilege of working for some of the world’s most renowned global luxury brands in a variety of leadership roles across Europe, Asia and the Middle East. These include Gili Lankanfushi Maldives, Oriental Residence in Bang- kok, Rosewood Jeddah and Al Faisaliah Hotel in Riyadh, The St. Regis Maldives Vommuli Resort and now the landmark Shangri-La Jeddah. “Hospitality has been my passion and voca- tion for over thirty years. I have always been committed to providing an uncompro- mising level of service and exceptional guest experi- ences. The Forbes Five-Star award we received at The Alexander Blaire, General Manager, Shangri-La Jeddah
46 MAY 2022 | HOTELNEWSME.COM GM FOCUS HCNME St. Regis Maldives Vommuli Resort is a fitting testament to the undeniable dedication to quality and service by the team. However, you can’t lose sight of optimising efficiency and productiv- ity. It’s somewhat a balancing act but after three decades you can draw on every experience and interaction you learned along the way to make that happen. From a leadership perspec- tive, I strive to instil passion in the workplace. I realised very early on that there is a deep sense of fulfilment that comes from guiding teams to pursue their own professional goals. I am extremely proud of the team I have right now who are an amazing team of professionals of which nearly 50% are from Saudi Arabia. The opening of the flagship Shangri-La Jeddah has been a significant milestone in my career,” he adds. His core responsibilities at the new hotel is to support the teams and ensure they have all the tools and skills required to lead the way as a city landmark and lifestyle destination. He says, “we need to be bold and set our- selves audacious goals. The Shangri-La Jeddah will become the leading hotel in the Kingdom and the city’s most ex- citing and innovative dining address! Jeddah was the chosen destination for the first Shang Palace restaurant in Saudi Arabia, Shangri-La’s signature restaurant brand, joining a roster of 38 award-winning venues across the globe. The specialty restaurant brings soulful, modern Chinese cuisine and master mixology into the city and we are positioning it as the Kingdom’s most sought-after Chinese restaurant. It is the perfect time to enter the grow- ing and vibrant Jeddah dining scene with our exciting restaurants and we hope that guests will enjoy not only our unique food and beverage experi- ences, and the stunning environments, but also experiences that reflect the diversity, vitality and energy of this city.” With a strategic location, rich culture and heritage, Saudi Arabia has long occupied an important role in the GCC region. The Kingdom is undergoing historical changes with some of the world’s most ambitious and exciting projects entering Saudi Arabia from events and exhibitions to leisure des- tinations, restaurants, and hotels. It’s all eyes on Saudi. And that’s why this addition to the hotel group was key. Alexander adds, “events like the world’s richest horse race and the Saudi Cup, are bringing in global and regional personalities, with huge concerts lined up for the year that will put international talent on stage, along with the recent Formula 1 that took place in March. This will help us accomplish Vision 2030, while also highlighting the vibrant, diverse, and dynamic nature of the Kingdom, showcasing it as a prime leisure desti- nation. When you have these planned stellar events, combined with a touch of Saudi Arabia’s natural flair for hos- pitality, you have a guaranteed recipe for success. More international brands and talent will turn to Saudi Arabia to gain overall visibility, bringing in more travellers from around the world, just as we are experiencing now. We want to be part of these exciting times and we look forward to continuing our expansion into other gateway destina- tions in Saudi Arabia.” The drive to develop the Saudi tour- ism industry is one of the main pillars of the Saudi Vision 2030 to diversify the economy and shape its future. Shangri-La Jeddah is set to become a major landmark in the city, trans- forming the historic waterfront and becoming a key player in supporting the ambitious strategy. “As a company, we place great emphasis on bringing both economic opportunities as well as creating last- ing value for the larger community in the cities we operate in, and we are delighted to welcome our Saudi “MORE INTERNATIONAL BRANDS AND TALENT WILL TURN TO SAUDI ARABIA TO GAIN OVERALL VISIBILITY, BRINGING IN MORE TRAVELLERS FROM AROUND THE WORLD, JUST AS WE ARE EXPERIENCING NOW. WE WANT TO BE PART OF THESE EXCITING TIMES AND WE LOOK FORWARD TO CONTINUING OUR EXPANSION INTO OTHER GATEWAY DESTINATIONS IN SAUDI ARABIA.”
47 HOTELNEWSME.COM | MAY 2022 SHANGRI-LA JEDDAH ARRIVES ON THE SHORES OF THE RED SEA colleagues to the team. From a product perspective, with all its diverse experiences and unique offerings, our hotel has already established itself as a vibrant lifestyle destination, where travellers and residents alike can escape, indulge, and meet – all while encountering a deep connection with the exhilarating energy of Jeddah’s waterfront,” he adds. When I asked if KSA guest expectations differed from the UAE, Alexander said that the key difference is that their focus is primarily around catering to the domestic and local markets although there is a lot of promise for the group to achieve the goal of becoming a leading global tourist destina- tion by 2030. The Middle East is known to appreciate and offer the best of the best, so expectations are very high. He added that having managed other landmark and iconic properties in the Kingdom, he’s learnt that Arabian hospital- ity really does come from the heart and that is exactly the ethos which Shangri-La imbibes and exudes. “We are well positioned to exceed guest expectations and are already set- ting new benchmarks for luxury hospitality, and we are just getting started.” According to Alexander, it is the perfect time to bring Shangri-La’s heartfelt hospitality to the Kingdom – a globally respected hotel brand – giving both the domestic and global markets a familiar and reliable name that would add value to their overall experience. “For nearly half a century, we have seen countless travel- lers return to Shangri-La time and again. There is a deep sense of belonging, of homecoming. Whether it is through its imaginative and nature-inspired vibes, delightful culinary and cultural experiences, or the authentic and thoughtful service – the brand strives to enable guests to realise their own moments of Shangri-La; it is a commitment to antici- pating needs and delivering memorable experiences with genuine warmth. The Shangri-La Jeddah brings a sense of peace steeped in centuries of Arabian hospitality, artfully blended with the heartfelt hospitality that is part of Shangri- La’s Asian roots.” Alexander’s objective for the new hotel is to bring a con- temporary luxury product to the Jeddah market and become recognised for delivering personalised service with authen- ticity and sincerity. He adds that this is exactly the ethos of Shangri-La. The hotel will set a new benchmark for luxury hospitality in Jeddah, where customers always come first. And as an employer, he wants to be recognised as the place where people want to work and grow their career. He also told us about the latest F&B offerings inside the hotel. The Award-Winning Shang Palace takes diners on a multi-sensory journey through Sichuan, Yunnan and Cantonese cuisines. The talented culinary team combines traditional techniques gained through the brand’s 50-year heritage, along with new-generation energy and creativity to deliver an experience like no other in Jeddah. Our all-day restaurant, The Waterfront Kitchen, is de- signed around a culinary voyage, inspired by life aboard a luxury yacht. Expect wooden beams, polished metal details, and even a yacht’s sail suspended from the ceiling. Quite a remarkable design centrepiece. There’s a vibrant ambiance and interactive experience, with live cooking stations. His personal highlights are the freshly made shawarma, Mon- golian grill, wood-fired pizza oven, array of mezza, seafood counter, tandoor, and Asian delicacies. As well as a dessert bar and juicery. Overlooking the Jeddah Waterfront is COPA, which is the city’s new home for specialty coffee and exquisitely crafted patisseries. The lofty ceilings and glass details combine to create a calming space filled with light. A place you’ll want to linger for hours. The sweet treats are crafted each day by our pastry team, and the extended outdoor area is a stunning vantage point, overlooking the Red Sea. Shangri-La Jeddah will launch two more exciting dining destinations, a rooftop lounge, a signature Levantine restaurant, and a shisha lounge, complete with unparalleled views. Elsewhere for Shangri-La, Alexander says, “we have new hotels under development in China, Cambodia, Australia, Indonesia, and Bahrain. Shangri-La also has plans to revamp and rebrand its Golden Circle loyalty programme shortly, including the addition of an invitation-only Polaris tier offering the highest level of personalised privileges. From a CSR perspective, we plan to celebrate Earth Day by enhancing our Rooted in Nature programme, a culinary initiative highlighting locally or ethically sourced food offerings. We also plan to announce an exciting partnership for the region in May, so watch this space!”
48 MAY 2022 | HOTELNEWSME.COM HEIRIDA MARICA INDONESIAN NATIONAL, HEIRIDA HAS MORE THAN 24 YEARS OF CULINARY EXPERIENCE, 21 OF WHICH ARE IN THE UAE. PASTRY CHEF Can you give us a glimpse of your career journey so far? I graduated from the tourism hotel industry with a major in culinary arts. I began my career as a commis in one of the 5-star hotels in Jakarta. My Executive Pastry Chef back then gave me an opportunity to work abroad and offered me a job at the JW Marriott hotel in 2001 – which was my first job in Dubai. Willing to learn and grow in a multi-cultural environment, I moved from hotel to hotel gaining a lot of experience. With a lot of passion, knowledge, creativity and a positive mindset, my dream of becoming a pastry chef in one of the best hotels in Dubai came true. What’s your favourite dish to eat and why? My favourite dish is “bakso”, a traditional Indonesian meatball clear soup. Soup, meat and noodles – an all- in-one dish What are you cooking up today? Tell us more about the dish. Today I am going to cook KitKat® crunch cheesecake. The crispiness is given by the KitKat® biscuits and the moderate sweetness by the cream and cheese. As a chef, what are the top ingredients and products you’re using these days? The top ingredient I am using is vanilla dark chocolate. What are some of the most recent important food trends you can tell us about? Some of the most important food trends are vegan and keto diet. But it is challenging for a pastry chef not to use main ingredients such as dairy, eggs and sugar for desserts and to come up with alternatives. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? Quality and quantity consistency of the products and availability. Keep the correct temperatures upon delivery. And coming up with new products will open creativity for us to create new menus as a chef. MAKING DELICIOUS POSSIBLE HCNME
49 HOTELNEWSME.COM | MAY 2022 FIND OUT MORE ABOUT US HERE: NESTLÉ® PRODUCTS • 130 g NESTLÉ® Sweet condensed milk • 250 g NESTLÉ® Chochopic Koko crunch cereal • 50 g KITKAT® 2 finger VEGETABLES • 20 g Strawberry • 10 g Raspberry DRY STORE • 50 g White chocolate DAIRY • 60 g Eggs • 60 g Whipping cream • 100 g Butter • 500 g Cream cheese INGREDIENTS KITKAT CRUNCH CHEESECAKE
50 MAY 2022 | HOTELNEWSME.COM Can you give us a glimpse of your career journey so far? I have 27 years of experience mostly in Luxurious 5-star Hotels of those years I spent 2 years in restaurants and 2 years in consulting for hospitality companies and teaching in University (USJ Universitee Saint Joseph). I have worked with many Michelin star chefs and worked at a Lebanese festival in Cannes, France. I trained my staff for many years for competitions with very successful results, we won lots of medals, especially gold ones. Got two golden Trophies out of 3 during the years. Joined ADNH Abu Dhabi National Hotels from November 2021 as Executive Chef for Radisson Blu Corniche. What’s your favourite dish to eat and why? I am interested in tasting all type of food, but my favourite is fish and seafood. I can tell you that I am very picky with seafood because it is not easy to monitor the freshness until the tasting. But once it is done with great knowledge and you can feel the freshness. What are you cooking up today? Tell us more about the dish. Nowadays pre-dessert is a trend, why don’t we make it in a crazy way. Today we are going to make a sophisticated recipe but with a very easy technique. It is a pre-dessert made from Lobster. Peanut Lobster cookies with honey cardamom espresso. As a chef, what are the top ingre- dients and products you’re using these days? The Artichoke will soon be incorporated into my cuisines with lots of recipes and creativity. What are some of the most re- cent important food trends you can tell us about? The freshness and the right cooking technique by respecting your product is still the most important for me. The pre-dessert is a good trend, it should be a small portion that gives you more appetite and puts you in the mood for the main dessert. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? First, they should know the chef well, his interest and way of thinking. For example, never go to a chef offering him canned food if he likes to work with fresh products. Be unique as suppliers. JAMIL MAALOUF LEBANESE NATIONAL, JAMIL HAS MORE THAN 27 YEARS OF CULINARY EXPERIENCE, 5 MONTHS OF WHICH ARE IN THE UAE. EXECUTIVE CHEF MAKING DELICIOUS POSSIBLE HCNME
51 HOTELNEWSME.COM | MAY 2022 FIND OUT MORE ABOUT US HERE: SEAFOOD • 1 pcs Lobster tail DAIRY • 50 g Milk • 80 g cream cheese (or similar from NESTLÉ®) NESTLÉ® PRODUCTS • 100 g NESTLÉ® Espresso Whole Beans • 50 g NESTLÉ® Fitness Cereal DRY STORE • 100 ml Honey • 50 g Peanut butter • 20 g Roasted peanut • 50 g Icing sugar • 10 g Cardamon seeds • 50 g Flour GENERAL STORE • 100 ml Orange juice INGREDIENTS PEANUT LOBSTER COOKIES WITH HONEY CARDAMOM ESPRESSO
52 MAY 2022 | HOTELNEWSME.COM HCNME THE BUSINESS OF NO-ALCOHOL W hile the idea of a bar with no booze might be strange to some, the zero-alcohol beverage industry is booming. According to alcohol analysis firm IWSR, the non-alcoholic bever- age industry hit record highs in the last year, it seems consumers are moving towards cutting down and altogether eliminating their alcohol intake for the sake of their health and wellness. This sobering new trend has made its way to many of the region’s best bars, with many brightly coloured mocktails and flavour packed drinks to choose from, and the best part, there are no hangovers to worry about. With over 15 years in the hospitality sector Sanyi has become a noteworthy leader within the beverages industry. A Hungarian native, Sanyi Bacsi was first introduced to the world of hospitality while working as a glass polisher in his hometown. His passion, drive and service-oriented mind allowed him to quickly climb his way up the professional hospitality ladder where he gained many skills and won multiple awards. Sanyi now plays a vital role at COYA as the Corporate Bar Manager overseeing the brand’s eight venues across the globe and has now curated COYA Riyadh’s zero- alcohol menu. What’s a bar without alcohol? Honestly, I personally always considered bars as a gathering place rather than a drinking place. The main purpose to visit a bar is to meet your friends or to meet new people. Have a chat with the bartender because you’re happy or because you’re sad, or simply to vent – have a free therapy session if you will! I believe that the alcohol itself is only an element of this environ- ment, one that perhaps helps some people to open up and talk freely or provides courage to talk to strangers but still it is only a tool to achieve the goal of being able to socialise. Was it difficult to do? It wasn’t particularly difficult. We have been experimenting with low and non-alcoholic beverages in the past years due to the increasing popularity of healthier lifestyles, so we already had few tricks up in our sleeves. We are focusing on homemade ingredients, cordials, syrups, shrubs, and infusions. We had gathered inspirations from local ingredients and combined them with Latin flavours to create our signature mocktails at Riyadh. Also featuring some of our non- alcoholic cocktails from COYAs around the world that have proven to be popular while also introducing the signature COYA DNA and experience to COYA Riyadh. What is your signature mocktails? My two personal favourites are the Barranco and the Costa Verde. Barranco is a beautiful district in Lima, that is famous for its mixture of colourful street art. Therefore. we serve this mocktail in a large hand painted ceramic goblet. While the liquid represents local flavours with fresh chili, sumac, pomegranate and homemade rosemary and black tea cordial. It is smooth and refreshing with a little bite at the end that you can enjoy together with your meal. Costa Verde on another hand is a perfect choice if you feel you have no space for dessert at the end of your dining experience. It’s a very unique and interesting combination of chocolate, matcha tea and sea salt solution with a touch of orange. It is truly a liquid dessert you should try. The best part here is that the garnish serves as a memory you can take home with you. Will you be adding alcohol to the menu at some stage? Well, I believe this will have to be decided together with our patrons if and when the possibility may arise. We were very excited to have a presence in Saudi Arabia perma- nently after our successful pop ups in Jeddah and Riyadh. It’s been great to show the COYA lifestyle and what we can offer to the local clientele with or without alcohol. Of course, I will be thrilled to be able to introduce such amazing and versatile products like Pisco and be able to showcase the variety of different macerados we are working on. I believe that will be the last piece for a holistic COYA experience unlike any. COYA RIYADH curates a zero-alcohol menu SANDOR BACSI, CORPORATE BAR MANAGER AT COYA MIDDLE EAST
53 HOTELNEWSME.COM | MAY 2022 HAVANA, OOH NA-NA Sanyi began his career at the Belgian Beer Café in his hometown. While working there he decided he wanted to further his cocktail expertise. Sanyi packed up his things and moved to London where he took up a bartending job at Cristopher’s American Bar. After a short year, Sanyi had inculcated skills such as flair bartending along with a deeper knowledge of cocktails and spirits. With an unquenchable thirst to demonstrate his skills, he moved to Dubai where he was appointed as Head Bartender at an award-winning restaurant. In the winter of 2014, Sanyi oversaw a new branch opening in Istanbul before moving back to Dubai and joining the COYA Dubai team as Bar Manager. Sanyi’s knowledge, skills and many years of experience coupled with his vibrant personality have allowed him to thrive within the service industry. He takes pleasure in engaging with and entertaining his customers as he believes great and memorable experience are key to loyal guests. “I PERSONALLY ALWAYS CONSIDERED BARS AS A GATHERING PLACE RATHER THAN A DRINKING PLACE. THE MAIN PURPOSE TO VISIT A BAR IS TO MEET YOUR FRIENDS OR TO MEET NEW PEOPLE."
54 MAY 2022 | HOTELNEWSME.COM HCNME LEADING LADIES MADINA MOHAMED OSMAN Cluster Director of Finance (Hilton Jumeirah - Hilton Dubai the Walk and Hilton Dubai Palm Jumeirah) “My key responsibilities include providing support and guidance to the operations team, to ensure proper controls and compliances are in place; the preparation of dynamic financial analysis; and communicating with all stakeholders to aid commercial deci- sion with a focus on adding value and achieving agreed targets. In addition, I recruit, manage, develop and retain talent for the finance succession plan. Another key element is maintaining a good relationship with all business stakeholders, while ensuring sufficient cash flow to support the business.” Challenges A woman working in hospitality is not a norm in my culture. In most cases, people expect a man to work in the fi- nance sector, and immediately address me as ‘Mr.’ Women are not considered as main bread winners, leading some companies to offer us fewer benefits. It is always a challenge to take care of your family, while focusing on career growth. Strengths Hilton’s management has been quite supportive. I was given a transfer to the UAE to join my husband. I have received ample training and exposure to develop myself, by working with knowledgeable and highly experienced people, and I’ve been assigned several projects which gave me a chance to broaden my horizons. I’m proud to be a part of this dynamic innovative com- pany that provides women with equal opportunities. Best Advice To believe in the four Hs – ‘Humble- ness, Hard work, Honesty and Help others.’ Along with this, be patient and have strong resilience to chase your goals and follow your dreams. Women are not created to do everything a man can do. Women are created to do every- thing a man can’t do. What’s next for you? I would love to work as a management consultant and add value to organisa- tions by providing my expertise on managing business effectively and ef- ficiently using available resources. LEADING LADIES Hilton’s T he Hilton Hotel Group is recognised as one of the best places to work for women, and with a strong female team across departments such as house- keeping, on-property staff, engineering, finance, and marketing, across the MENA region we decided to shed some light on the leading ladies behind the hotel. “MY KEY RESPONSIBILITIES INCLUDE PROVIDING SUPPORT AND GUIDANCE TO THE OPERATIONS TEAM, TO ENSURE PROPER CONTROLS AND COMPLIANCES ARE IN PLACE."
55 HOTELNEWSME.COM | MAY 2022 HILTON’S LEADING LADIES ROXANNE ROWENA A CASTILLO Culinary star that transferred to Opera- tions Manager of Hilton Doha / APT “My key responsibility is to lead the operations team of Hilton Doha and ensure the smooth day-to-day running of the hotel. I’m focused on providing memorable guest experiences, and also simply having fun with my community of colleagues. While in Hilton Kuala Lumpur, my senior leaders provided me with a platform to dream big. An opportunity to be part of the ‘Women in Leadership’ conference in Sri Lanka introduced me to a wide network of women who were breaking glass ceil- ings and were robustly challenging the status quo. Lectures were full of inspi- rational experiences that were familiar to most attendees. I was hooked, and from there I knew, Operations was the path to my own career fulfilment.” Challenges The career path I have chosen has been difficult. I had to conform to labels and gender stereotyping was prevalent as women are still a minority in the culinary field. I had to work harder on all my projects in order to be consid- ered at the same level. Commitment, resilience, and my drive to reach the goal I had set for myself has paved the way for me. I remain determined, a trait that has stood me in good stead until today. Strengths Hilton has provided me with won- derful, inspiring mentors who have assisted me in mapping out my career journey through training nominations available in our development portfolio. They continuously encourage self- enrichment and with this mindset I have committed to providing the same opportunity to my own team members. Another unique learning platform is Hilton University, a tool available to all of us and a gateway to cross-functional understanding and development of knowledge in the wider scope of the business. Best Advice Have the conversation and ask tough questions even if it is awkward; this way, your managers know you seek more growth. Keep developing your skill set and learn continuously, Hilton has provided us with various platforms of knowledge and tools - make use of it. Lastly, do not be afraid to be vulner- able, from here you can build trust, engagement and respect. What’s next for you? To become a Hilton General Manager. DANAH MOHAMMED ALHAMZAH Shift Engineer, Hilton Al Riyadh “My responsibilities change from day to day, which I find keeps the job inter- esting for me. Sometimes I’ll be look- ing after the guest rooms, the common areas, as well as the indoor and outdoor areas of the hotel. I am also responsi- ble for the regular maintenance of the hotel’s facilities, along with overseeing any new projects in the property. It certainly keeps me busy. My progres- sion into a career in architectural engineering seemed natural, because it meant I was able to fulfil my desire to combine creativity with practicality, which is a really nice mix for me. I also enjoy problem solving at work and this job allows me to do that all the time. Now that I’m in this position, I cannot imagine doing anything else.” Challenges I think one of my biggest challenges was learning how to work with such a large team of people from different backgrounds, but this actually turned out to be an advantage for me, because I have learnt so many things from them. I’ve also been able to introduce my colleagues to my culture, which has been fulfilling, helpful for build- ing team spirit, and enabled them to learn more about the country in which they work. In turn, this has not only given me the opportunity to learn more about different cultures, but also opened me up to different perspectives which will no doubt be helpful to my career in the future. Strengths Our General Manager, Hans Schil- ler and the Director of Engineering, Mohamed Ezz have always supported me and encouraged me to lead my team, which I find really pleasing. They take my input into consideration and that makes me feel heard. My team supports me in operating a building effectively and their support is crucial. I feel empowered in my department to make the right decisions. “MY PROGRESSION INTO A CAREER IN ARCHITECTURAL ENGINEERING SEEMED NATURAL, BECAUSE IT MEANT I WAS ABLE TO FULFIL MY DESIRE TO COMBINE CREATIVITY WITH PRACTICALITY, WHICH IS A REALLY NICE MIX FOR ME."
56 MAY 2022 | HOTELNEWSME.COM Best Advice I did not feel the difference because at Hilton we are here as one family and we all support each other. Therefore, I advise women to follow their ambitions and focus on their passion and not be afraid to join the hospitality industry. If I can do it, you can do it! What’s next for you? My ambition is to become a specialist in hospitality architectural engineering globally and move forward in all aspects across the hospitality industry. It’s an area with so much room for growth and I can’t wait to see where I go in the future. I hope to become a Chief Engineer with Hilton. LYN LOUTFI Shift Engineer, Hilton Dubai Jumeirah and Hilton Dubai “I am the shift engineer for both Hilton Dubai Jumei- rah and Hilton Dubai The Walk where I look after planned preventative maintenance as well as the over- all maintenance of the building. During my last year as an undergrad student, I was searching online for engineering graduate programs and came across this position with Hilton, which seemed really exciting. I wanted a new challenge, and this program presented a lot of room for learning and growth, so I enrolled.” Challenges Even though times have progressed, and my colleagues are very supportive, I still encounter some barriers due to my gender. Whether it’s explaining to a supplier multiple times that I am, in fact, the engineer, or hav- ing a contractor mansplain a basic concept. However, I have to say that I do enjoy the look on people’s faces when they’ve been addressing me on email as ‘Sir’ and then they meet me for the first time. Strengths I feel huge support in my career at Hilton. My program was created to shape Hilton’s future Chief Engineers, and I can definitely see that a lot of people are putting time and effort towards my future: my director, my team, the regional directors, and of course the learning and development manager. Having these people in my corner gives me massive confidence both in my work and my future career path. Best Advice Work hard and develop your knowledge for your own good, be proud of yourself, and most importantly, seek your own approval first. What’s next for you? My goal is to become a Chief Engineer, and hopefully one day a Director of Engineering. If I work hard and stay focused, I believe I can achieve my ambitions one day. HCNME LEADING LADIES “DURING MY LAST YEAR AS AN UNDERGRAD STUDENT, I WAS SEARCHING ONLINE FOR ENGINEERING GRADUATE PROGRAMS AND CAME ACROSS THIS POSITION WITH HILTON, WHICH SEEMED REALLY EXCITING."
57 HOTELNEWSME.COM | MAY 2022 EVGENIYA KHALYAVKA Development Director, Hilton Middle East & North Africa “I am responsible for growing Hilton’s pipeline with new build, adaptive-reuse and conversion hotels via franchise or management agree- ments. I always loved to travel off the beaten track and, working in the development department, we often travel to new destinations in order to assess opportunities. New places and new people open up one’s world view and perspective, inspire us to be more open-minded and make us aware about the beauty and culture that we never knew existed. Also, there is an element of excitement in making a deal; negotiations are often a process of ‘high stress, high reward’.” Challenges Moving to the Middle East was my biggest challenge, everything here was different from Europe and the UK – a different mentality, a differ- ent way of life and way of doing busi- ness. Even the weekend fell on dif- ferent days. However, with the help of my colleagues, I have learnt to embrace and love these differences. The number one advantage of living in Middle East is Arabic cuisine, it is healthy and delicious! Strengths Hilton supported me from day one, always propelling me forward. I was lucky to work with some of the best GMs and DBDs in the business when I worked across properties in Istanbul and London. They mentored me and supported me with consistent train- ing, giving me opportunities and expe- riences that have helped my growth. Best Advice Don’t think less of yourself, just go for it and do your best. Often, we put limitations on ourselves which are just in our head. Also, be proactive and talk to people in your office. Even if it is a small chat while getting a cup of coffee, you will get to know your colleagues, and understand what other departments work on, what is important for them and how you can support. What’s next for you? For the near future my goal is learn from my team here in Middle East as we have the best developers in the business and our contracts negotiations are complicated, given the specifics of the region. In the long run, I would love to start development in my home country, specifically in the Siberia and Far East, along with areas that are important business travel hubs. I think it has such massive leisure travel potential owing to its natural beauty, which is unfortunately lesser known to the world. HILTON’S LEADING LADIES “NEW PLACES AND NEW PEOPLE OPEN UP ONE’S WORLD VIEW AND PERSPECTIVE, INSPIRE US TO BE MORE OPEN- MINDED AND MAKE US AWARE ABOUT THE BEAUTY AND CULTURE THAT WE NEVER KNEW EXISTED."
Cucumber Shakerato Raspberry Shakerato Cranberry Shakerato Ingredients: > Double shot of espresso > 30ml Cucumber Syrup > 100ml Tonic water > Ice Cubes > Cucumber Slice Method: > Put Espresso shot into the shaker > Add 15ml of cucumber syrup into the shaker > Add 40gms of ice cubes and shake it very well for 5 seconds > Get the serving glass and add 15ml of cucumber syrup and add 40gms Ice cubes > Pour the iced shaken flavored espresso into the serving glass and topped Cucumber slice Summer is here, and there is nothing better than having a refreshing beverage by your side to quench your thirst. Sip on these gorgeous summer drinks featuring sweet berries, cinnamon and caramel. Method: > Put Espresso shot into the shaker > Add 15ml of raspberry syrup into the shaker > Add 40gms of ice cubes and shake it very well for 5 seconds > Get the serving glass and add 15ml of raspberry syrup and add 40gms Ice cubes > Pour the iced shaken flavored espresso into the serving glass and topped Raspberry and Rosemary for garnish Method: > Put Espresso shot into the shaker > Add 15ml of raspberry syrup into the shaker > Add 40gms of ice cubes and shake it very well for 5 seconds > Get the serving glass and add 15ml of raspberry syrup and add 40gms Ice cubes > Pour the iced shaken flavored espresso into the serving glass and topped Raspberry and Rosemary for garnish Ingredients: > Double shot of espresso > 30ml Raspberry Syrup > 100ml Tonic water > Ice Cubes > Raspberry Fruit > Rosemary Ingredients: > 65ml Double shot of espresso > 30ml Cranberry Syrup > 100ml Tonic water > Ice Cubes > Cranberry Fruit > Mint Leaves NESCAFÉ® SUMMER DRINK OFFERINGS YOUR MONTHLY GRIND BY COFFEE MOCKTAILS “THE SHAKERATOS” All NESCAFÉ® coffees are responsibly grown and ethically sourced thru our NESCAFÉ® Plan.
Iced Cinna-bun latte Iced Caramel cheesecake macchiato Ingredients: > Double shot of espresso > 10ml Cinnamon Syrup > 15ml Caramel Syrup > Chilled Milk > Iced cubes > Whipping Cream > Cinnamon powder Method: > Put 10ml of Cinnamon and 15ml Caramel syrup on the glass > Add Ice cubes till ¾ of the cup > Pour the chilled milk into the glass with the syrup and ice but leaving a space for the espresso > Extract and pour the Espresso shot into the drink > Topped with whipped cream and garnish with cinnamon powder dusting > Place the straw and serve Method: > Put 40ml cheesecake sauce on the glass > Add Ice cubes till ¾ of the cup > Pour the chilled milk into the glass with the syrup and ice but leaving a space for the espresso > Pour in the Espresso shot into the drink > Topped with Caramel drizzle on a cross-hatch patch pattern > Place the straw and serve Ingredients: > Double shot of espresso > 40ml Cheesecake sauce > Chilled Milk > Iced cubes > Caramel sauce drizzle ICED CAFÉ LATTES JOIN THE WORLD OF Contact us: 600 595950
60 MAY 2022 | HOTELNEWSME.COM HCNME EXCEPTIONAL GASTRONOMY D ubai Harbour known as an extraordinary sea- front district, designed for a maritime lifestyle is the city’s new hot spot. Located between Palm Jumeirah and Bluewaters, this unique waterfront neighbourhood is a stone’s throw away from famous landmarks, beautiful beaches and world-famous attractions such as Ain Dubai and Burj Al Arab. Among the snazzy looking yachts is even snazzy restaurant, L'Amo Bistro Del Mare, an upscale seafood brand cre- ated in partnership between Sunset Hospitality Group and Mine and Yours Group. The restaurant is located at Dubai Yacht Club and is well on its way to becoming a destination for the most demanding guests and those who appreciate good seafood. When you answer this call to the sea and step onto the docks to dine you are welcomed by the establishments General Manager, Carlo Tinelli and Executive Chef, Lorenzo Buccarini. Carlo Tinelli, originally from Italy, fell in love with the F&B and Hospitality industry at a very young age. Wait- ing tables in his hometown of Milan while he was still in school, Carlo would pay attention to the mannerisms of his peers and seniors, carefully observing and learning what it took to run and manage a successful business. His desire for knowledge and eagerness to develop within the industry grew with time and dedication, leading him to join the Academy of Culinary Arts and Gastronomy in Milan, where he earned a diploma specialising as a som- melier. Alongside earning his diploma and in the years to follow, Carlo held many roles within the industry, continuously refining his skills and proficiency and quickly moving through the ranks from Commis-Sommelier to Chief Sommelier in a variety of Michelin starred restaurants. Carlo’s commitment and hard work towards his career finally paid off, when at the young age of 24, he was ap- DINE AT THE DOCKS CARLO TINELLI, GENERAL MANAGER, L'AMO BISTRO DEL MARE LORENZO BUCCARINI, EXECUTIVE CHEF, L'AMO BISTRO DEL MARE EXECUTIVE Carlo Tinelli, General Manager, L'Amo Bistro Del Mare
61 HOTELNEWSME.COM | MAY 2022 DINE AT THE DOCKS pointed as Head Sommelier for one of the biggest F&B departments in Dubai at the Le Meridien Dubai Airport Hotel. During his tenure at the hotel, and in addition to being head sommelier, Carlo was also appointed as Restaurant Manager at M’s Seafood Bistro. In 2017, Carlo moved back to his hometown of Milan and was appointed as the As- sistant Manager of F&B at Il Ristorante Trussardi alla Scala, where he and the team led the restaurant to receive a Michelin star in 2017. After this, Carlo joined the pre- opening team at IT Restaurant in Milan as General Manager, where he was responsible for overseeing essential pre-opening logistics from operations to recruitment, licenses, inventory and more. Within this role and alongside his team, Carlo also led the restaurant to receive a Michelin star in 2019. Today, with a deep-rooted passion for the F&B and Hospitality industry, Carlo Tinelli brings a vast wealth of expertise and knowledge to the esteemed role of General Manager at L’Amo Bistro del Mare, the latest concept set to launch at the prestig- ious Dubai Harbour Yacht Club by Sunset Hospitality Group and Mine Hospitality Dining Group, part of the leading hospitality group Mine & Yours. What does a typical day look like for you? I am a man who loves a daily routine. My day typically begins with me going to the gym followed by breakfast with my wife and kids before heading out. I am usually the first to arrive at the restaurant where I reminisce on the night before and try and figure out what we could have done better to serve our customers while preparing for the new day ahead. What are your core responsibili- ties? My core responsibility as the general manager at L’Amo Bistro del Mare is to make sure the restaurant is ready to receive our customers whether it be operationally, in the kitchen or our service staff. I must ensure all moving parts are where they need to be, sup- pliers have brought in the fresh pro- duce required for the day, all my staff are on time and happy to be where they are. I make it a point to meet up with everyone at the beginning of the day to get a sense of how they’re feeling and to check if they need help with any of their tasks. We must always ensure we keep up with the prestigious and luxurious standards of L’Amo, always putting the custom- ers first and making sure they have the best experience possible, making them want to return. “I AM A MAN WHO LOVES A DAILY ROUTINE. MY DAY TYPICALLY BEGINS WITH ME GOING TO THE GYM FOLLOWED BY BREAKFAST WITH MY WIFE AND KIDS BEFORE HEADING OUT. "
62 MAY 2022 | HOTELNEWSME.COM HCNME EXCEPTIONAL GASTRONOMY What new trends in F&B are you seeing? With the ever-changing F&B landscape in the UAE and fol- lowing the recovery from the pandemic, we are increasing- ly seeing guests dine out on a daily basis, always looking for the newest spot in town. This being said, we often find guests looking for more of a complete experience when they dine, from the ambience of the venue, the service from the staff as well as of course, the food, every aspect needs to be excellent to ensure they have a memorable experi- ence and will want to come back for more. Tell us about L'Amo Bistro Del Mare’s performance so far for 2022? L’Amo Bistro del Mare has been open for less than a month and I can already say we’re doing exceptionally well and consistent with our daily covers. We are also al- ready noticing we have quite a few returning customers which is always great to see. What’s unique about L'Amo Bistro Del Mare? Everything from the menu to the restaurant’s interiors, views and beyond. L’Amo Bis- tro del Mare’s interiors are highlighted by neutral tones of beige and wood, with ter- razzo style tiles used to pay homage to the interiors of traditional Southern Italian restaurants. At L’Amo, guests will be transported to the Amalfi coast where they can indulge in a wide selection of freshly caught and imported fish and crustaceans as they take in the breathtaking 360-degree views of the recently opened Cruise ter- minal, the expansive Dubai Marina skyline, Bluewaters Island and Ain Dubai. Tell us more about the location: Dubai Yacht Club? We knew we wanted to open an Italian restaurant that paid tribute to the sea and this location was a natural choice. The concept of L’Amo Bistro del Mare was built around the location of the venue and established as a seafood restaurant paying tribute to both the location as well as the southern part of Italy that is known for its beachfront seafood restau- rants. What makes your seafood high quality? We at L’Amo serve up the highest quality of seafood expertly prepared by our chef de cuisine, Chef Lorenzo. Chef and his team are highly skilled and experienced in sourcing the highest quality seafood and ingredients from around the world to best highlight the products being used within the dishes with many of our raw seafood brought in directly from Italy, Galicia and Greece. Guests can also enjoy a one-of-a-kind selection of caviar imported straight from Calvisius (located in Brescia, Italy). Having ventured into culinary waters at a young age, Chef Lorenzo Buccarini began his career in the small town of Rimini in Italy. With notable enthusiasm and a sincere passion for freedom of expression, Lorenzo rapidly established his career amongst the international F&B community after at- tending the Professionale Institute IPSSAR Hotel Ser- vice and Catering hospitality institute in Italy. Since then, he has held several positions across a diverse portfolio of leading concepts around the world. Lorenzo Buccarini, Executive Chef, L'Amo Bistro Del Mare
What do you love most about being a chef? Being a chef has been very gratifying for me as it has allowed me to travel to places, I never thought I’d discover, meet people from different cultures and try a variety of cuisines. There is also nothing more rewarding to a chef than customers who keep coming back for more because they love the food I helped create and in the short span of time that L’Amo has been open, we’ve seen many customers return. What creative flare to you bring to L'Amo Bistro Del Mare? At L’Amo, I’m bringing an authentic Italian seafood menu to the table. Research and freshness of produce are very important to me and for this reason, our main seafood supplier is a fisherman in the Galicia region who distributes fish to some of the best restaurants across Europe. The “crudo” is also one of L’Amo’s main focuses and we have some of the best crustaceans in town including langoustine’s, sea urchins, Mazara prawns, Violet prawns and more brought in straight from various parts of Italy including Sicily. How do you infuse your culture and tradition into your dishes? I typically season and marinate the seafood using a variety of ingredients and flavours traditionally used within the southern part of Italy. I also cook majority of the fish using the charcoal grill (josper) as it brings out the natural flavour of the catch. The input required is very minimal, but the output achieved in terms of flavours are magnificent. What new inventions are you working on? We are currently working on creating a signature pizza which will be similar to a schiacciata and is made using natural, home- made yeast. The pizza will have a twist of seafood such as gam- baro of Mazara, smoked tuna, and dried fish (bonito flakes). We are also currently working towards launching our lunch which will see a variety of new dishes on the menu including agnolotti and a few exciting and additional vegetarian dishes. Tell us about L'Amo Bistro Del Mare’s menu? The menu at L’Amo is dedicated to the Italian coasts and high- lights a variety of traditional dishes innovatively spruced up to enhance the much-loved flavours and hospitality of the coast. Our main aim at L’Amo is to bring the freshest fish and seafood to the table, which is why we hugely value our seafood display which allows guests to pick their main ingredient to include in their dish of preference. It often reminds me of when I had to travel to the fish market early in the day to choose the best catch to prepare the best dishes for my family back in Italy. This is what we try to recreate every day, allowing our guests to feel the personal connection with us through the dishes we serve, the service we provide and more. What are you top 5 dishes to try? Must try dishes when one visits L’Amo are the “Plateau royale”, “trio tartare”, “Spaghetti CACIO&PEPE and sea urchins”, “Risotto langoustine and Caviar”, “Char-grilled whole Calamaro” and lastly, our signature “bronte Pistachio Gelato” Chef Lorenzo says that guests can expect their dining experi- ence at L’Amo Bistro del Mare to be simple but with a touch of elegant luxury. Their menu is not one full of flamboyant dishes but rather made up of traditional Italian delicacies heightened to the next level. He adds, “every aspect within L’Amo Bistro del Mare flows in perfect harmony from the interior design of the restaurant, the ambience, the service provided and of course, our menus.” “BEING A CHEF HAS BEEN VERY GRATIFYING FOR ME AS IT HAS ALLOWED ME TO TRAVEL TO PLACES, I NEVER THOUGHT I’D DISCOVER, MEET PEOPLE FROM DIFFERENT CULTURES AND TRY A VARIETY OF CUISINES." DINE AT THE DOCKS
64 MAY 2022 | HOTELNEWSME.COM O ccasionally – usually at events or dinner parties – someone asks me “Oh, you’re a vegetarian? Why did you decide to stop eat- ing meat?”. When this happens, I al- ways feel I should have a better answer prepared – you know, something along the lines of “I watched a documen- tary about how animals are treated in factory farms across the world and that’s when it hit me and I just couldn’t eat meat anymore” or “I realised that 60% of corn grown worldwide is fed to animals, which we then eat. I felt that there must be a better way, so I stopped eating meat.” In short, I should have environmental, sustain- ability, or animal welfare reasons why I stopped eating meat. The truth is, though, that I woke up one day in the summer of 2013 or 2014 after complet- ing a series of physically and mentally exhausting projects and headed to the golden arches on Hessa Street only to find that I actually didn’t really fancy eating meat at all just then, so I or- dered a salad instead. Days turned into weeks, months, and eventually years. I haven’t eaten meat since then and it’s been interesting witnessing the rise of veganism and plant-based eating in the UAE and many other markets over the past few years. The term “plant-based” was coined by the American biochemist and nutri- tion expert Dr. T. Colin Campbell in the 1980s, but it wasn’t until the latter half of the 2010s that plant-based eat- ing, vegetarian-, and veganism really took off in Europe, the United States, and many other markets around the world. The Economist declared 2019 “the year of the vegan” and restaura- teurs and caterers were quick to adapt to the changes in consumers’ eating habits. In 2018, 52% of all restaurants in the UK had at least one vegan menu option and vegan meals are now the UK’s fastest growing take-away choice with orders up by more than 300% since 2016, while orders for vegetarian food increased by 136%. A recent Euromonitor “Voice of the Consumer” survey, which included respondents from 37 countries clearly shows the change in dietary prefer- ences away from meat and towards plant-based food over the past three years. An increasing number of coun- tries incl. New Zealand, Canada, and Switzerland, appear to have reached “peak meat consumption”, i.e. they are recording a consistent drop in meat consumption year on year while in 11 European countries more than 40% of people have either reduced their meat intake or have stopped eating meat altogether. For restaurateurs, there are many reasons to add more plant-based op- tions to menus. Firstly, of course, they are in demand. Customers are rapidly adopting new plant-based food items and plant-based dishes are very help- ful in attracting flexitarian, vegetarian, and vegan customers looking for local restaurants with meat alternatives. Secondly, sustainability and envi- ronmentally friendliness are much more than buzzwords these days and consumers are actively searching out eateries that “walk the walk” when it comes to climate-friendly behavior. According to Technomic’s recent Generational report, 27% of consum- ers say they are more likely to visit restaurants that try to be sustain- Have we reached “PEAK MEAT”? HCNME POINT OF VIEW BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE
65 HOTELNEWSME.COM | MAY 2022 able. This trend is slightly more pronounced in younger generations, with 31% of millennials and 32% of Gen Z expressing the importance of sustainability in restaurants. Lastly, research shows plant-based meals are on average 40% cheaper to produce than meat of seafood equivalents. Possibly, meat and dairy prices might rise as demand slows or as countries introduce carbon taxes on meat and dairy. Current research suggests that the price of plant-based meat is projected to fall below that of conventional meet in 2023. If you’re looking to put more plant- based dishes on your menu, here’s what I hope you do or don’t do: > Don’t make plant-based dishes difficult to spot on your menu. I personally really like restaurant menus that have a dedicated vegan and vegetarian section – they make me feel valued and happy. > Don’t overprice your plant-based dishes simply because you can: Menu prices have to make sense to diners and although many are willing to pay a little extra for plant-based options, simply adding a premium on every plant-based dish is just wrong. Right- ly or wrongly, many people think that plant-based dishes should be cheaper than meat-based offerings, so aiming for price parity is an important first step and making at least one vegan or vegetarian dish per menu category cheaper than comparable meat- based options will curry favor with many vegetarian and vegan guests. > Don’t just replace meat with cheese, fake meat products, or a lot of refined carbs: Poorly planned veg- etarian and vegan diets could result in low intakes of some nutrients and also, while meat alternatives are very convenient, they can get a bit boring quickly. Be creative and really dig into the variety and power of plants. > Don’t forget about daily specials and special occasion menus: Many restaurants feature plant-based dishes on their regular menus, but neglect to also add them to daily specials, monthly offers, special oc- casion, or other temporary menus. You don’t want to know how many events I have attended where I was served the same boring array of plant-based dishes! Lastly, please don’t forget to train your teams, so that not just your chef knows the difference between vegetarian and vegan and also – and this is a particular bugbear for many of my vegan friends – make sure you also offer vegan condiments if your menu features vegan dishes. What’s the point of having a beautiful vegan burger on your menu if you’re not also offering vegan mayonnaise? HAVE WE REACHED “PEAK MEAT”?
66 MAY 2022 | HOTELNEWSME.COM on THE PALM Master Mixer RYAN GERMINO, HEAD MIXOLOGIST AT SOFITEL DUBAI THE PALM M eet Ryan Germino, the man behind the fashionable and delicious drinks at the opulent Sofitel Dubai The Palm. If you have ever had the pleasure of experiencing Ryan’s cocktails or mocktails than you already know that he is a genius at mixing various types of beverages and ingre- dients that delight and surprise. Ryan was born and grew up in Manila with his grandmother. He is the youngest among 3 siblings and has been in UAE for 15 years, spending most of his professional career as a mixologist in Abu Dhabi before moving to Dubai, where he now serves as Head Mixolo- gist at Sofitel Dubai The Palm. He has a passion for mixing drinks at a young age and says that he always wanted to create something with his own personal touch. “This inspired me to get to know more about the beverage industry and when I started my first job as a Bartender, I was focused and made sure that I exerted every effort in trying new things, learning from my colleagues and making my own concoctions,” he adds. Ryan adds that to become a good mixologist, you should not stop learning and believing in yourself, “during the time I was starting out there was no YouTube to watch to educate us. I have learned that we should keep on trying to innovate the drinks we are making, and we should never stop. Every day is a learning pro- cess and I love to show art in all my drinks.” When he joined Sofitel Dubai The Palm last October 2021 and the first thing he did was rearrange the bar setup to create a new and refreshing ambiance. This was followed by introducing new cocktails and mocktails in various venues across the resort. “I was part of the successful launch of the new Laguna Lounge and I was ecstatic that our guests enjoyed all the drinks that I have introduced and that is one of my achievements.” His most ordered drinks are the Laguna Martini, followed by the Sparkling Strawberry and Sangria Mocktails. He adds, “Laguna Mar- tini is very dear to my heart, I participated in a competition and these drinks were the winning pieces, the drinks symbolize creativ- ity and art.” He also says that mocktails have become very popular adding, “sometimes peo- ple just want a refreshing drink so, I craft my non-alcohol drinks in a way that doesn’t look or taste boring so you can equally enjoy it.” HCNME IN THE MIX
67 HOTELNEWSME.COM | MAY 2022 New trends in mixology The beverage industry evolves just like any other. As technology advances, the cocktail and mocktails scene changes in response to new trends and demands. Drinks must be catchy and appealing to the eye of the consumer. Drinks must have a story to tell. We should also consider the time of preparation, taste and presentation. Signature drink My signature drink is the Laguna Martini and in all of my drink prepa- rations, I use an infused mixture to give a unique taste and smell to both cocktails and mocktails. What’s next for you? Every day is a learning process, in the next 2-3 years of my career I want to become a Bar Manager in this property. MASTER MIXER ON THE PALM SANGRIA MOCKTAILS LAGUNA MARTINI SPARKLING STRAWBERRY Ingredient Ingredient Ingredient Method Method Method Garnish Garnish Garnish > 3 pcs – Infused black tea > 30 ml – Agave Syrup > 80ml - Fresh organic pomegranate > 1 pc – Cinnamon Stick > 3 pcs – Fresh lime wedge > 60 ml – Fresh Organic Orange Juice > 2 pcs – Fresh Apple Fruits Wedge > 3 pcs – Fresh Strawberry Wedge > 3 pcs – Fresh Mix Berries > 1 pc – Fresh Orange Slice > 60 ml – Infuse (vodka) Passion Fruit > 20ml – Aperol Infused Rosemary with cinnamon > 25ml – Passion fruit puree > 20ml – Cinnamon syrup > 20ml – Fresh Organic Lemon Juice > 30ml – Fresh Organic pineapple Juice > 3 Drops – Fomee > 75 ml – Infused Rose wine cherry > 30 ml – Infused (vodka) strawberry > 30 ml – Fresh organic Lemon Juice > 25 ml – Strawberry puree > Sparkling wine > Boil black tea and let it cool > Mixed all other ingredients in the blender or shaker > Add all ingredient in the shaker (dry shake) > Add ice and hard shake > Prepare the glass apply honey to decorate > Add all ingredients in a mixing bowl or mixing glass > Add a slice of strawberry and muddle > Pour Sparkling wine > Prepare the glass to apply honey to decorate > Dehydrated orange > Edible Lavender > Burn Cinnamon stick > Edible mix viola > Cinnamon Powder > Edible flowers > Fresh strawberry slice
68 MAY 2022 | HOTELNEWSME.COM HCNME F&B FOCUS F or decades, wine sommeliers have been pairing wines with cuisines to enhance the flavours of both. But a relatively new phenomenon is captur- ing the attention (and imagination) of epicures everywhere. It is pairing different teas with meals. People in the East have always taken distinct pleasure in their teas, and now the beverage’s health-giving properties and exceptional taste have come under the spotlight once again. True artisanal tea captures the terroir of the land and environ- ment around which is it grown and much like wine has many delicate complex flavour profiles perfect for pairing with food. Dilmah conducted research with YouGov and it showed that 66% of UAE visited hotels or a restaurant for luxury high tea in 2021 and it also revealed that 34% of guests order a luxury tea when they visit a hotel. Insights from the YouGov poll, a popular global public opinion data research suggests that 1 in 3 consumers order a luxury tea when they visit a hotel property. Tea often plays a vital role in elevating guest experi- ence through all the touchpoints in the hospitality industry, from extending the warmth of a welcome into a property by offering a beverage that is pure, natural, healthy and impor- tantly, refreshing to in-room tea stations making guests feel at home and special. The research from YouGov suggests, 58% of people look for luxury teas in their room. The pairing of tea with cuisines is an ‘art’ and a science that has been lovingly embraced and rigorously studied by restaurateurs, hotels, and cafes across the world. Tea is the world’s second most consumed beverage after water. Owing to its growing popularity, the beverage is now enrapturing young aficionados in the UAE as well. Many gorgeous cafes such as the t-Lounge by Dilmah are serving ‘fine’ tea to their guests along with a complete and unforgettable experience that ac- companies the hot beverage. Turning over a new leaf - in wellness The 16th Century phrase turning over a new leaf has more resonance than ever in 2022 with the whole world looking to turn the page on a two year long pandemic chapter. None more so than the community of artisans and tea tasters devoted to the revered ancient herb, camellia sinensis, or more simply, tea. The past decade has not been kind to tea, tea growers, or tea lovers. The herb that became so popular worldwide in the hands of passionate tea makers, suffered the tragedy of com- moditisation at the hands of pretenders more interested in the profit of tea, than its potential. And it’s amazing potential – a healing, varied, affordable, and serene herb. Like its effect on other pre-existing conditions, the pandemic intensified inequality in the system but with it induced greater sensitivity amongst a new generation of tea consumers who are beginning to understand the incomparable beauty and the health-giving benefits of fine tea. These include the beverage’s ability to boost exercise endur- ance, reduce the risk of heart attacks and multiple types of cancers, its ability to fight free radicals in the body, lower the risk of Parkinson’s disease, among several other scientifically proven health benefits. TEA PAIRING an Art, a Science, a True Love Dilhan C Fernando, CEO Dilmah
69 HOTELNEWSME.COM | MAY 2022 TEA PAIRING, AN ART, A SCIENCE, A TRUE LOVE An exotic synergy of flavours Think exotic, sustainably sourced, and exceptional tasting teas, and Dilmah’s 100% pure Ceylon tea comes to mind. It is high- quality, fresh, and great-tasting tea that is all sourced from a single estate and can take guests on an exquisitely flavourful journey. Consumers in the UAE drink 15,542 tonnes of tea every year - a number that is continu- ously climbing and the country is witnessing a major resurgence in the local tea-drinking culture. The beverage offers more than just a caffeine kick. It is fast becoming more of a modern must-have experience. And just like coffee, tea that is carefully grown in the right climate, handpicked, and infused with authentic ingredients simply increases the depth and richness of its flavours. Terroir in tea and its unique influences Terroir in tea, is the confluence of natural elements that form the fingerprint of nature on each batch of tea. The unique aspects of a place – climate, soil, and topography – influ- ence and shape the tea made there and gives it a specific personality. Tea, just like wine, is dependent on its terroir. The natural alchemy of earth, wind, rain, and warmth comes together to give tea its own unique personality based on its place of origin. This is the wonder of tea; the reason why one plant, depending on where it is grown and how it is processed, can yield this limitless variety. The Sri Lankan tea country is as vivid as it is stunning. It sprawls over the gently undulating hills of the Central Highlands at elevations above 6,000 feet; where the tea covered mountain tops lay hidden in a cloud cap, right down to the hot and humid lowlands bordering Southern Plains astir with warm breezes of the Indian Ocean. Sri Lanka has been known for its com- mitment to traditional, orthodox manufac- ture, to handpicking tea and to conserva- tive agricultural practices. These are the hallmarks of great tea. When practiced in context of the unique topology and the climatic variation within Sri Lanka, further complicated by the two monsoons the island experiences each year, the result of tea is spectacular in variety. A ‘pair’ made in heaven Just like with wines, tea sommeliers are extensively trained and have vast knowl- edge about the various tea flavours, blends, and aromas. Black teas with their strong flavours go well with hearty, full meals such as roasted meats, pasta, and the like. Green teas with their earthy palettes pair well with light meals and salads. White teas have a subtle taste and aroma and are ideally served with lightly flavoured foods such as fish, cheeses, or sweet treats. Oolong teas with their smoky after- tastes complement smoked dishes or those that make use of a multitude of herbs. Fruity or scented teas go perfectly with desserts, cakes, and even dark chocolate. Some prefer having them with spicy meats too. And finally, the typical Indian chai teas pair beautifully with pastries and other South Asian confectioneries. But as people develop more sophisticated palettes, it is easier to cross traditional lines and immerse in combinations unique to everyone.
70 MAY 2022 | HOTELNEWSME.COM W ego, the largest online travel market- place in the Middle East and North Af- rica (MENA), reveals that travellers will be taking longer holidays and spending more on travel in summer 2022. The data shows that the average booking value for flights this summer has increased by 57% in comparison to the same period in 2019. Similarly, that of hotels saw a spike of 55% compared to 2019. It is a testament that people are looking to spend more and book leisure trips. The data also sees travellers opting for all-inclusive leisure travel which gives them a safe travel experience during the pandemic. Mamoun Hmedan, Chief Commercial Officer and Managing Director, Middle East, North Africa (MENA) and India of Wego, said, “Summer 2022 will be all about long holidays and travellers will be spending more on leisure travel to make up for the lost time. There’s a lot of pent-up demand, people have ac- cumulated leaves and are ready to travel again in the new norm. Our data also shows that the average trip duration has increased by 80% for some destina- tions.” Wego also reveals that the overall trip duration for people traveling to MENA countries has increased by 73% to 24 days, up from 14 days in 2019. It has increased by 80% for Oman for travel dates between May and July 2022. Saudi Arabia saw a rise of 62%, Egypt 58%, Turkey 42%, Lebanon 41%, Mo- rocco 31%, India 28% and 21% for the UAE. TRAVELLERS will be spending more this summer and travelling longer A REPORT BY WEGO: MAMOUN HMEDAN, CHIEF COMMERCIAL OFFICER AND MANAGING DIRECTOR, MIDDLE EAST, NORTH AFRICA (MENA) AND INDIA OF WEGO “SUMMER 2022 WILL BE ALL ABOUT LONG HOLIDAYS AND TRAVELLERS WILL BE SPENDING MORE ON LEISURE TRAVEL TO MAKE UP FOR THE LOST TIME.” TRAVEL & TOURISM HCNME
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