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OCTOBER 2023 | HOTELNEWSME.COM NEWS Middle East A LL T H E L AT E S T F R O M T H E M I D D LE E A S T H O S P I TA L I T Y I N D U S T RY A TRIBUTE TO THE MEN AND WOMEN DRIVING ONE OF THE MOST DYNAMIC SECTORS IN THE REGION TOP 40 HOSPITALITY ALL-STARS POWERED BY
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6 OCTOBER 2023 | HOTELNEWSME.COM IN THIS ISSUE 22 PEOPLE OPS CHANGING THE NARRATIVE This month, I am celebrating one year at Hilton, three-hundred-and-sixty-five days of learning, growing, and engaging in an industry that thrives on creating memorable experiences for guests from all walks of life. 24 WHO’S COOKING CARMINE FARAVOLO ON SOCIAL’S NEW ERA Though Social has been part of the Waldorf Astoria Dubai Palm Jumeirah’s culinary offering since it opened its doors in 2014, it has recently been completely reimagined with rising culinary star Carmine Faravolo at the helm. 26 POINT OF VIEW WORK / LIFE BALANCE IN HOSPITALITY MYTH OR POSSIBILITY? Let me share a funny story from when I started spending more time in Sweden after 16+ years in the Middle East. 60 SUSTAINABILITY FORUM 2023 REGENERATIVE TOURISM AT THE FRONT LINES OF HOSPITALITY SESSION A recap of the Sustainability Forum 2023 62 AWARDS SUSTAINABILITY AWARDS 2023 Sustainability efforts in the hospitality sector of the Middle East have gained momentum in recent years, driven by a growing awareness of environmental issues and a desire to reduce the industry's ecological footprint. 76 TRAVEL & TOURISM NAVIGATING HOSPITALITY’S SEAS OF CHANGE The Rise of RAK as a Premier MICE Destination 28 TOP 40 HOSPITALITY ALL-STARS A TRIBUTE TO THE MEN AND WOMEN DRIVING ONE OF THE MOST DYNAMIC SECTORS IN THE REGION 24 F&B40 TOP ALL-STARS
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8 OCTOBER 2023 | 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 DESIGNER Christian Harb MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net DIGITAL EDITORIAL SUPPORT Karan Moodley karan@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact sales@bncpublishing.net All rights reserved 2023. 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 hotelcateringme In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! Hotel&Catering NEWS Middle East Hotel&Catering NEWS Middle East
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12 OCTOBER 2023 | HOTELNEWSME.COM EDITOR’S NOTE HCNME W elcome to event season, everyone—a period that will last for the next two months. During this time, we all glance at our inboxes, calendars, and WhatsApp messages, attempting to carve out time to attend all the glorious final launches, openings, awards, events, and much more of 2023. It is an arduous task, and I wish you all well as I, too, look for time. Something else I've been seeking lately is energy. As the year begins to wrap up, all the activities from the start until now are catching up with me. A wave of stillness to catch my breath would be nice. But "still" in Dubai? Not a chance. Instead, here's to finding moments of silence every day. Now, moving on to why we are all here—The Top 40 F&B All-Stars feature. One of my personal favourite issues we publish every year, and with every season, the list becomes more and more impressive, if I do say so myself. I am consistently impressed by the people featured in this spread. Over the last 12 months, I've made it my mission to spend more time in their world, discovering who they are and why and how they do what they do. The F&B sector in the region has become one of the most lucrative and exciting industries. Everybody wants to get in, and those in want to stay in. Don't let all the glittering lights, fine food, and flowing beverages fool you; this space isn't all fun and games. It's literal blood, sweat, and tears. The individuals in these pages have created trends, set the standards, and raised the bar. They are remarkable forces filled with innovation, dedication, and passion. Their relentless pursuit of excellence, tireless creativity, and unwavering commitment have defined the food and beverage landscape in the Middle East that we have come to know and enjoy today. The contributions of these All-Stars extend beyond F&B; every individual and establishment in this compilation has enriched the region's cultural tapestry. They play an essential role in keeping this region on everyone's radar. They push the boundaries of what is possible and inspire the next set of All-Stars waiting on the sidelines to get in the game. The future with them at the forefront excites me, as I hope it does you. A big thank you to all the nominations received, and congratulations to everyone featured. We have one last hooray to give, so mark your calendars for the prestigious Leaders in F&B Awards 2023 on November 15. We look forward to receiving all your nominations and celebrating your success stories. I hope you enjoy this read, and as always, I'll see you in the next issue. The F&B All-Stars Edition SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Seymone Leigh Moodley seymonemoodley
16 OCTOBER 2023 | HOTELNEWSME.COM Nasdaq Dubai welcomed the debut listing of USD 350 million Green Bond by FIVE Holdings, a prominent luxury hospitality and development company based in Dubai. This listing marks a significant moment for FIVE, making it their first appearance on the region’s esteemed international financial exchange. Nasdaq Dubai continues to lead in creating an ecosystem that supports sustainable finance. The listing of FIVE Holdings Green Bond enhances Nasdaq Dubai’s total value of ESG classified bonds and sukuk listings, reaching USD 26.7 billion, and contributes to a total value of debt listed on the exchange totalling USD 118.34 billion. NASDAQ DUBAI WELCOMES DEBUT GREEN BOND LISTING BY FIVE HOLDINGS OPENINGS & LAUNCHES HCNME CENTRO MADA AMMAN BY ROTANA WELCOMES NEW HUMAN RESOURCES MANAGER Centro Mada Amman by Rotana appoints new Human Resources Manager Rasha Rusrus. With over 20 years in the hospitality industry in several international brands and a previous role at Fujairah Rotana Resort & Spa, Rasha brings her ambition and experience to her current position at Centro Mada Amman by Rotana.
17 HOTELNEWSME.COM | OCTOBER 2023 Dubai World Trade Centre (DWTC) has announced that Gulfood Manufacturing, the most influ- ential annual F&B manufactur- ing event in the world, will take place from 7-9 November 2023. This year’s edition – the largest ever – will bring together 2,000+ exhibitors, including the biggest global brands in F&B produc- tion, to fill 15 halls. Away from the exhibition floor, over 100 of the F&B industry’s decision makers and the world’s leading experts will be exploring the very latest trends in the industry, and setting out strategies to capture business opportunities and address the challenges the industry faces. Marriott International, Inc. announced it has signed an agreement with NEOM to open two luxury properties in Trojena, NEOM’s mountain destination located in the north-west region of Saudi Arabia. The agreement includes Saudi Arabia’s first W Hotel, and a JW Marriott property. Trojena, one of the flagship developments within NEOM, is being developed and positioned as a year-round adventure sports destination that will include activities such as skiing, water sports, hiking and mountain biking. Trojena will be the host of the 2029 Asian Winter Games. Along with a W Hotel and JW Marriott property, the development is expected to include apartments, chalets, retail, dining, and entertainment areas. BIGGEST-EVER GULFOOD MANUFACTURING 2023 TO TAKE GLOBAL FOOD PRODUCTION IN A SMARTER, MORE SUSTAINABLE DIRECTION MARRIOTT INTERNATIONAL SIGNS AGREEMENT TO OPEN TWO LUXURY PROPERTIES IN TROJENA, THE MOUNTAINS OF NEOM OPENINGS & LAUNCHES
18 OCTOBER 2023 | HOTELNEWSME.COM NEWS & APPOINTMENTS HCNME Dubai welcomes an excit- ing addition to its culinary scene with the opening of LUNAROSSA. Inspired by Luna Rossa, or ‘Red Moon’ in Italian, LUNAROSSA brings authentic Italian cuisine and heartfelt hospitality to the heart of Dubai. This new Italian estab- lishment promises to transport diners to the sun-kissed shores and rolling hills of Italy, offer- ing an enchanting experience that captures the warmth of the Italian sun from Breakfast to Dinner. Hoe Lee Kow, the newest unconventional dining concept by Chef Reif Othman, is now officially open in Dubai Hills Business Park, unveiling its full unique a la carte menu! The restaurant first turned heads during its soft launch and now continues to impress with excit- ing additions that brilliantly reimagine the traditional Korean BBQ experience. K-FOOD LOVERS, HOE LEE KOW IS OFFICIALLY OPEN LUNAROSSA: DUBAI’S NEWEST DESTINATION FOR AUTHENTIC ITALIAN FLAVOURS AND HEARTFELT HOSPITALITY
St. Regis Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 31 extraordinary hotel brands, is synonymous with hosting timeless festivities inspired by the brand’s founding family, The Astors. Ahead of the highly anticipated opening, the city’s luminaries gathered at an exquisite evening event to celebrate the new address in Riyadh and the debut of the brand in Saudi Arabia. The evening showcased the artistry, precision, and passion that are synonymous with St. Regis and included a 5 course sensory menu meticulously crafted by the hotel’s team of chefs and complimented by the impeccable service delivered by hotel’s butlers. Elegant décor adorned the captivating space, while live music and entertainment accompanied the evening. NEWS & APPOINTMENTS ST. REGIS RIYADH HOSTS GLAMOROUS CELEBRATION AHEAD OF HIGHLY ANTICIPATED OPENING The latest dining concept from the White Rabbit Family alliance and their first venue in Dubai, Krasota Dubai in the Address Downtown Hotel is reimagining the thriving epicurean scene in the Middle East. The forward-thinking immersive concept combines haute cuisine with latest multimedia technologies and artificial intelligence-powered visual fine arts. The trailblazing eight-course degustation menu is designed by the award-winning Chef Vladimir Mukhin. While projections set the stage for the ‘Imaginary Art’ show, illuminating the room as guests delight in interactive, world-renowned paintings from the 19th and 20th centuries. The audiovisual multimedia content complements each course of the performance, enhancing the overall experience. KRASOTA DUBAI RESTAURANT, REVOLUTIONISING THE HOSPITALITY INDUSTRY
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22 OCTOBER 2023 | HOTELNEWSME.COM T his month, I am celebrating one year at Hilton, three- hundred-and-sixty-five days of learning, growing, and engaging in an industry that thrives on creating memora- ble experiences for guests from all walks of life. Hospitality is a unique sector to be a part of, with its dynamic, people- first approach. But I’d be hard-pressed to admit anything other than it being one of the most rewarding jobs. I’ve learned far more than I could have imagined over the last 12 months, and perhaps most striking is the fact that the industry is more than often misun- derstood by the greater public. The real story of hospitality isn’t being told – more importantly, it’s not being told well. As I reflect on my journey so far, I’d like to share with you my experience with the ins and outs of the job, as well as how we can work to drive appeal and apprecia- tion of its true potential, both from an employer and a talent perspective. Hospitality is unique. It’s a true busi- ness of people serving people. I’ve never seen as much passion and dedication to the job than at Hilton, and the impact that teams have on guests’ experiences – which is often met with encourage- ment and praise of employee service and attitude – is a true testament to this being a business where you can make a difference. On top of its potential for impact, the industry is also well poised to propel employees’ personal growth and careers, with plenty of opportunities for cross- functional moves. Having worked across several industries throughout my career, I have yet to come across one that enables transitions as frequently and seamlessly as hospitality. When you work at a hotel, you are inadvertently pulled into all aspects of the business – from front-of- house operations to managing guests and behind-the-scenes preparations in fields ranging from HR and engineering to sales and F&B. Becoming adaptable and build- ing up a diverse skillset often prepares employees well for transitioning between roles within the sector and beyond. This is especially helpful when consid- ering international experiences, with some employees displaying a passion for travel and wanting to immerse them- selves in different cultures. In this case, hospitality is an excellent career choice, CHANGING THENARRATIVE PEOPLE OPS HCNME BY MARIE-LOUISE EK, VICE PRESIDENT – HUMAN RESOURCES, MIDDLE EAST AND AFRICA, HILTON
23 HOTELNEWSME.COM | OCTOBER 2023 bringing employees unique opportunities to put their skills to use around the world. Experts in creating memorable guest experienc- es will always be a coveted resource, and hospitality experience is easily trans- ferrable from country to country. Research shows that the hotel industry is advancing incredibly rapidly – with new destinations, evolving guest needs, and diversity of choice continuing to drive decision-making at the sen- ior levels of management. If there’s one thing I’m sure of, the future looks bright. To maintain steady mo- mentum, though, we need to shift gears concerning how we present the industry to the world. Hospitality is often perceived as requiring hard work and long hours, with moderate pay in return. As industry leaders, we need to take ownership of the nar- rative and re-write the story of this business. To achieve a sustainable influx of talent who choose to tap into the industry’s bountiful opportunities, I believe the following three fundamental developments need to take place – which is what we are working hard on at Hilton. Improving Storytelling and Instilling Purpose We have untapped potential in sharing the true ethos behind the hospitality industry. What is it? Why do we love it? How does it change people’s lives? How has it changed ours? At Hil- ton, our Purpose, inspired by our founding father Conrad Hilton, anchors us – to fill the Earth with the light and warmth of hospitality. As Team Members, this means embodying that spirit of hospitality and sharing it with our guests, owners and the wider community. This very Purpose motivates us and brings us back to our jobs day after day. A Team Member’s role in a hotel has a genuine, direct impact on a guest’s stay, of- ten contributing to once-in- a-lifetime experiences that will stick with guests for the rest of their lives. We also have a responsibility to the community – and at Hilton, we realise this through our Travel with Purpose envi- ronment and social and gov- ernance strategy. Whether it’s implementing sustain- able practices on property, supporting local clean-up efforts, or partnering with academic institutions to train and recruit home- grown talent – we actively seek ways to contribute to society. By creating unique and meaningful experiences for our guests and playing a positive role in the commu- nities in which we operate, we not only build value for our owners but also fulfil that innate human desire for Purpose. This is why it’s essential to re-think how we talk about and advertise the industry we love. Next-gen employ- ees crave Purpose, authen- ticity, and connection ¬– three fundamental parts of working in hospitality. This is how we should be selling the job. Internships are a fantastic way into the industry and present another avenue through which we can at- tract talent. Making these experiences personal, tailored, and constructive can instil in interns a desire to return to hospitality full- time. Normalising Work in Hos- pitality I firmly believe in individu- als embracing multiple roles in their day-to-day ives. Employees should be able to thrive in their workplace and still be confident enough to show up as a parent, a friend, a community advo- cate, etc. To achieve this, we need to ensure that flexibil- ity is incorporated into how we structure our teams and operations. Our research shows that nearly 100 per cent of UAE- based respondents across hotels and career levels have a clear desire to work five days a week, as opposed to six. Following these results, Hilton has already imple- mented a two-day-off policy across most of its properties in the Middle East and is well on its way to scaling the initiative across all operat- ing hotels in the region. Other solutions to support increased career flexibility include part-time work – further complemented by the UAE’s evolving visa system – compressed work- weeks and shift bidding, giving employees greater control over their daily lives. Scaling Inclusion Industries worldwide are increasingly opting to hire for skill, competency, and at- titude instead of formal edu- cation. This is a long-held strategy in hospitality – and rightly so – but with more companies adopting the same approach, we’re likely to face greater competition for attracting talent. Many roles in hospitality don’t require a formal edu- cation, bar a few exceptions, giving the industry unique leverage that opens it up to a broader talent pool. To maintain the attention of the talent pool, though, we also need to be conscious of how we approach diversity. What is often a trendy word thrown about in online discussions and corporate responsibility circles is, in reality, a key puzzle piece that can make or break your team dynamic. We must constantly seek out new pools of talent overlooked in the modern market – like the aged workforce, the younger generations, part- time workers, and People of Determination – all bring unique experiences and perspectives to the job. Over and above identifying this talent, we must commit to nurturing and empowering them. It’s difficult to drive change in an industry as historic and rooted as hospitality. We have become creatures of habit that are reluctant to give up what we know. Still, while leadership in hospital- ity can be complex, it’s not complicated – and it’s our responsibility to empower our people as they continue to drive the industry forward. CHANGING THE NARRITIVE "RESEARCH SHOWS THAT THE HOTEL INDUSTRY IS ADVANCING INCREDIBLY RAPIDLY – WITH NEW DESTINATIONS, EVOLVING GUEST NEEDS, AND DIVERSITY OF CHOICE CONTINUING TO DRIVE DECISION-MAKING AT THE SENIOR LEVELS OF MANAGEMENT. IF THERE’S ONE THING I’M SURE OF, THE FUTURE LOOKS BRIGHT."
24 OCTOBER 2023 | HOTELNEWSME.COM HCNME WHO’S COOKING T hough Social has been part of the Waldorf Astoria Dubai Palm Jumeirah’s culinary offering since it opened its doors in 2014, it has recently been completely reim- agined with rising culinary star Carmine Faravolo at the helm. Rooted in tradition, his approach is heavily inspired by the dishes he grew up making and eating with his grand- mother or ‘nonna’ in Italian. We caught up with Faravolo to speak about trends, Dubai’s culinary scene and what guests can expect from the restaurant’s most recent iteration At what moment did you realise you wanted to be a chef? My culinary journey began in Naples, Italy, where I had the privilege of growing up under the nurtur- ing guidance of my nonna. From a tender age, I found myself immersed in the enchanting world of Italian cuisine. Through the aromas, the textures, and the shared moments over bubbling pots and simmering sauces, I discovered my true passion. I came to a profound realization: I wanted to turn this lifelong love for the art of cuisine into my life's work. Today, as a chef, I carry with me the flavours and traditions of my Italian heritage, forever indebted to the woman who kindled the flames of culinary passion within me. How did you get your big break in the busi- ness? In my journey, I had the incredible opportunity to step into the role of senior chef de partie at chef Simon Rogan's Fera Restaurant, a prestigious three-Michelin-starred establishment nestled within the iconic Claridge's Hotel in London. This experience was like catching a shooting star; I got to work with the finest organic ingredients and channel them into the heart of modern British cuisine. What professional achievements are you most proud of so far? You know, winning a toque from Gault&Millau 2023, that's something I hold dear to my heart. You see, in this world of culinary artistry, recogni- tion isn't just about accolades; it's about the acknowledgment of your craft, your passion, and your relentless pursuit of perfection. For me, being in the Gault&Millau 2023 guide isn't just an achievement; it's a reminder that passion and dedication can truly bring your dreams to life. It's a testament to the incredible team I have the privi- lege of working with and alongside and the patrons who have supported my culinary journey. What attracted you to Dubai and this cur- rent project in particular? Dubai has a reputation that is intoxicating and is a city that is famous for its opulence but also renowned for its beauty and culture. A melting pot of people come to live from all around the world. Professionally, I was interested to take my knowledge and Italian heritage and bring it to life in an authentic yet modern way that I personally feel hasn’t been done before and is what we’re trying to accomplish here at Social with the reopening. In what areas would you say F&B in Dubai is advanced and where does Dubai need to catch up compared to other markets? Dubai had developed a highly diverse culinary scene with a wide range of international cuisines and dining experiences. It has at- tracted world renowned chefs and restaurants from across the globe. CARMINE FARAVOLO ON SOCIAL’S NEW ERA BY CLÁUDIA DE BRITO, GULF ACADEMY CHAIR - MENA'S 50 BEST RESTAURANTS
25 HOTELNEWSME.COM | OCTOBER 2023 Dubai is also known for its innovative and unique dining concepts. It has embraced trends like immersive dining experiences, fu- sion cuisines, and themed restaurants. While progress had been made, I think Dubai needs to continue its efforts to promote sustain- ability within the F&B industry. Reducing food waste, promoting sustainable sourcing, and eco-friendly practices are areas of improvement.” Social just underwent a renovation. What are some changes that guests can expect? We did and we are so excited for this next chapter. The updated menu is much more approachable to entice but also understand that we must cater to different audiences while remaining true to our ethos. We have our wonderful hotel guests as well as resi- dents and travellers coming to Dubai. So, to maintain a balance we continue to incor- porate and leave room for creativity and in- novative with the blind tasting menus of five or seven courses in addition to our regular menus. At the end of the day, every single dish I put out is inspired and is reminiscent of my beautiful Italian childhood cooking with my nonna Maria. Are there any flavours, ingredients or techniques from this region that have inspired you to create new dishes? Absolutely! I have found and been exposed to so many new and different spices that go well with the philosophy of my cuisine. For example, cumin and turmeric pair very well with Italian flavours if you do it right which I have incorporated in my new menu and I hope people will enjoy. How does the culinary offering at Social set itself apart from what is currently available in Dubai? What sets Social apart from the current scene is its “playful” take on traditional Italian food, the live culinary shows done right at the guest’s table and in my opinion the most unique experience is “In The Heart of The Kitchen” where I invite guests to try a blind menu of five to seven courses with me inside the kitchen. While other restaurants have tasting menus, my ap- proach is to use fresh, local ingredients in a more casual way even though it’s a tasing menu. I focus on flavours and ingredients and let them speak for themselves. What are some trends that you’d like to see grow in popularity? In crafting my latest menu, I've taken inspiration from sustainable culinary practices. Much like this new menu, I've focused on utilizing every part of each ingredient, leaving nothing to waste. It's all about creating dishes that not only delight the palate but also minimize our environ- mental impact. Furthermore, I've made a conscious effort to source our ingredients locally whenever possible. This not only supports our local farmers and producers but also reduces the carbon emissions associated with long-distance transportation. By championing seasonal produce, we're not only ensuring the freshest flavours but also reducing our carbon footprint. It's all part of the commitment we've made to make every dining experience at our establishment not just memorable but also environmentally responsible. Do you have any launches or new de- velopments planned for the upcom- ing season? Certainly! I'm thrilled to introduce our brand-new, elevated menu, a delightful fusion of two distinct culinary worlds. This menu reflects both my innovative flair and the cherished authenticity passed down from my beloved grandmother. For instance, take our “Trilogy of White Lamb”, a masterpiece that marries tradi- tion with innovation. Or savour the Amalfi Bruschetta, where we've added a delightful twist by substituting the usual tomatoes with crispy zucchini. And of course, don't miss my signature creation, the “Drop Me Down Tiramisu”, a dessert that's bound to leave an indelible mark on your taste buds. In addition to our exciting new menu, we're also offering the exquisite White and Black Truffle Blind five or seven Course Tasting Menu. This exclusive dining experience promises a gastronomic journey that will surprise and delight your senses, all while showcasing the unparal- leled richness of truffles. It's a culinary adventure that you won't want to miss. RESTAURANT TECH TRENDS TO WATCH
26 OCTOBER 2023 | HOTELNEWSME.COM L et me share a funny story from when I started spend- ing more time in Sweden after 16+ years in the Middle East. I’d take a trip to the shop in the afternoon or meet my wife for lunch, and I’d see all these people strolling around leisurely, sitting in parks, or jogging along one of Stock- holm’s canals. Couples would sit in cafés sipping lattes, and fathers would drag screaming kids along the local high street – in short, it was complete and utter oddness for my Dubai-influ- enced mind. I’d turn to my wife and say, “What’s wrong with the people here? Don’t they work?”. “Oh!” my wife would reply, “Maybe they finished at three, or they’re on parental leave, or just took a mental health day.” Ooooooookay. I wasn’t convinced. It all seemed alien to me. A few days later, I noticed my wife’s work phone lying on the hallway table, and it was off. I said, “Your phone’s switched off. Better switch it on, or you might miss a message or call.” What did she reply? “It’s my work phone. I’m done with work for today. It’s Friday. The thing stays off until Monday morning. Nobody is going to call anyway for anything work-related at the weekend.” Now, I felt like an actual alien. When did you last switch off your phone other than restarting it? I can’t remember. The nail in the coffin regarding work- related culture shock, though, was when I sent an email to a client at five minutes past six in the evening, and the next day, their reply mentioned, “Oh, you were working late yester- day!”. This was in stark contrast to my last more extended stint in the UAE for a local food-tech start-up, where – if you left the office at 7 p.m. – your colleagues would shout, “Enjoy your half-day!” and where working six days a week was the company standard. So, yes, I learned that work/life balance is a thing and that it should be valued more highly in our industry than it currently is. I’ve never worked 9-5 in my life – not while running hotels and not since working as a consultant. I’m up when my clients are up, and if that means waiting until midnight to speak to a restaurant owner in Lisbon who just closed up for the day, then so be it. On the other hand, since working as a consultant, I can relax and unwind when business is quiet. I might have an extended afternoon nap if I have nothing on in the afternoon and it’s raining outside. Don’t judge me. I like to think of it as recharging the creative batteries. I’m not ChatGPT, after all. In the hospitality industry, getting a work/life balance right is difficult, WORK / LIFE BALANCE IN HOSPITALITY Myth or Possibility? BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE POINT OF VIEW HCNME
27 HOTELNEWSME.COM | OCTOBER 2023 WORK/LIFE BALANCE IN HOSPITALITY but I’d argue we could do better. Our industry thrives on human interac- tion. The quality of service is often the only differentiator; for that, employ- ees need to be in their best mental and emotional state. Hence, work-life balance isn’t just a personal need; it should be a business imperative. Achieving work-life balance in the hospitality industry requires proactive strategies, both at an individual and organisational level: > Flexible Scheduling: Wherever pos- sible, employers can offer flexibility in scheduling. If an employee has a family event, accommodating a shift change can go a long way in boosting morale. > Health and Wellness Programs: Considering the unique challenges, of- fering wellness programs that address physical health, sleep hygiene, and mental well-being can be beneficial. Meditation sessions, fitness classes, or counselling can help employees man- age the stress of their roles. > Regular Breaks: It’s essential to ensure that employees take frequent short breaks during their shifts to rest and recharge. Even a 15-minute pause can make a significant difference. > Training and Skill Development: Equipping employees with efficient techniques to handle their tasks can reduce time pressure. Additionally, skills like time management and stress management can be invaluable. > Open Communication Channels: A platform where employees can voice their concerns, share their challenges, or give suggestions can create a sup- portive work environment. > Creating a Supportive Culture: Promoting a culture where employees look out for each other can be a game- changer. Whether swapping shifts or covering for someone in need, team- work can alleviate many challenges. > Effective Time Management: Plan- ning one’s day, prioritising tasks, and allocating specific times for personal activities can help maximise produc- tivity and ensure personal time. > Self-care: Given the demanding nature of the job, regular self-care rou- tines like exercise, hobbies, or simply relaxation techniques can recharge the body and mind. > Building a Support System: Leaning on family, friends, or colleagues during tough times or simply venting can be therapeutic. With its inherent challenges, the hospitality industry can test the boundaries of work-life balance. However, with conscious efforts from employers and employees, it is possible to navigate these challenges effectively. By valuing and fostering the well-being of our workforce, we can ensure happier employees and more satisfied customers. After all, the heart of hospitality lies in human connections; for that, a balanced and contented workforce is the key. I LEARNED THAT WORK/LIFE BALANCE IS A THING AND THAT IT SHOULD BE VALUED MORE HIGHLY IN OUR INDUSTRY THAN IT CURRENTLY IS. I’VE NEVER WORKED 9-5 IN MY LIFE – NOT WHILE RUNNING HOTELS AND NOT SINCE WORKING AS A CONSULTANT.
28 OCTOBER 2023 | HOTELNEWSME.COM F&B40 TOP ALL-STARS COVER HCNME A TRIBUTE TO THE MEN AND WOMEN DRIVING ONE OF THE MOST DYNAMIC SECTORS IN THE REGION In the dynamic world of Food and Bever- age, a select few stand out as exemplary trailblazers, innovators, and visionaries, reshaping the landscape with their dedica- tion, expertise, and unyielding commit- ment to excellence. These All-stars have etched their mark in the industry, steer- ing it towards unparalleled success and transforming challenges into opportuni- ties. We celebrate and pay tribute to these remarkable individuals whose passion and excellence have propelled the F&B realm to new heights, setting a standard of excel- lence for years to come. 28 OCTOBER 2023 | HOTELNEWSME.COM POWERED BY
29 HOTELNEWSME.COM | OCTOBER 2023 MESSAGE FROM THE CEO Dear Esteemed Readers, I am delighted to share Bidfood’s partnership with Hotel & Catering News Middle East in sponsoring the TOP 40 F&B All-Stars feature for the year 2023. This initiative stands as a beacon of excellence in showcasing the remarkable achievements and dedication of the visionaries and the culinary maestros who transform ingredients into mas- terpieces. Their stories will reveal the dedication, experimentation, and endless pursuit of perfection that make the F&B industry a treasure trove of inspiration in the region. Being the leading Foodservice distributors in the Middle East, we recognise the immense talent and commitment that drives this dynamic sector via the innovators and leaders who are setting new standards to the industry. Bidfood, being a vital part of this year’s TOP 40 F&B All-Stars feature allows us to showcase our unwavering support for the culinary community and is a testament to our dedication to celebrating the innovation and passion that shape the F&B landscape. We look forward to being inspired by the stories of triumph, resilience, and creativity that the feature brings to light. Best regards, Hisham Aljamil CEO, Bidfood Middle East 29 HOTELNEWSME.COM | OCTOBER 2023 TOP 40 F&B ALL-STARS
HCNME COVER 30 OCTOBER 2023 | HOTELNEWSME.COM TONY HABRE, GROUP CEO – ADDMIND HOSPITALITY Starting with a pub in downtown Beirut in 2001, Tony Habre observed the profound impact of genuine experiences on guests. He realised that these moments, beyond creating memories, possess the potential to instigate positive change within us and, consequently, in the world. Over nearly twenty years in his role as the Founder and Group CEO of Addmind Hospitality, Habre has crafted one of the most substantial and esteemed portfolios of restaurants, bars, lounges, and clubs in the Middle East. His ongoing contribu- tions to the industry are vividly reflected in the sustained successes of Addmind Hospitality. Under Habre’s guidance, Addmind has diversified to 15 brands, encompassing a portfolio of 27 venues that include award-winning restaurants, bars, lounges, beach clubs, nightlife destinations, and hotels, spanning the MENA region and steadily grow- ing internationally. With Habre at the helm, the re- nowned hospitality group expanded its portfolio with multiple new venue openings this year alone. This includes Babylon, a fine dining restaurant con- cept that offers unprec- edented entertainment in DIFC; Ria, an elegant beachfront restaurant and bar nestled within Club Vista Mare Dubai; as well as a new pop-up of Clap in the Kingdom of Saudi Arabia, which opened on a helipad in one of Riyadh’s most coveted locations. Most recently, Habre announced new expan- sion plans for CLAP, Addmind’s homegrown brand from Lebanon, with a new location in London’s distinguished Knights- bridge neighbourhood. This marks a significant milestone in the brand’s pursuit of global expan- sion following the success of its flagship restaurants in Beirut, Dubai, and Saudi Arabia.
TOP 40 F&B ALL-STARS 31 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY RABIH FAKHREDDINE, FOUNDER & CEO OF 7 MANAGE- MENT Founder and CEO of 7 Management, Rabih Fakhreddine, has enriched the Middle East's culinary, entertainment, and nightlife industry with his creative and out-of-the- box ideas. Born in Lebanon, Rabih graduated from the American University of Beirut in 2006 with a Business Marketing degree. Following graduation, he started his career within the FMCG industry at Transmed (Procter & Gamble) be- fore moving to British American Tobacco (BAT), where he was assigned several managerial positions for the Levant region. A visionary at heart with a passion for creating new expe- riences and concepts, Rabih stepped out of the corporate world in 2015 to follow his deeply-seeded aspirations to achieve great things in the F&B and entertainment indus- try, equipped with an unwavering vision of growth and de- velopment. Consequently, he established 7 Management with its inaugural launch of Seven Sisters, a luxurious oasis of music and cuisine in Beirut's heart. Seven Sisters acted as a catalyst for developing the food, beverage, and entertainment brands that followed shortly afterwards in Beirut, Dubai, Doha, Riyadh, and Erbil: Antika, Sayf, The Theater, February 30, B018.DXB, Café Beirut, Black Flamingo, and Lucia's are just a few of the stellar homegrown creations of 7 Management with plans to move into North America and Europe. Winner of several awards, Rabih was named Best Nightlife Entrepreneur of the Year 2022. He was also featured on the Hotel & Catering News as one of the Top 30 Hospitality Heavyweights for the Mid- dle East, one of the region's Top CEOs. He is a member of the Young President's Organization UAE (YPO) - UAE Chapter and a Global Smile Foundation board member. Rabih is married to Ghenwa and is the father of Mila and Karim. FOUNDER AND CEO OF 7 MANAGEMENT, RABIH FAKHREDDINE, HAS ENRICHED THE MIDDLE EAST'S CULINARY, ENTERTAINMENT, AND NIGHTLIFE INDUSTRY WITH HIS CREATIVE AND OUT-OF-THE-BOX IDEAS.
HCNME COVER 32 OCTOBER 2023 | HOTELNEWSME.COM NATASHA SIDERIS, FOUNDER & CEO, TASHAS GROUP Natasha Sideris is a trailblazer in the world of upscale dining across South Africa and the UAE. Moreover, she is a dedi- cated restaurateur, driven by the vision of crafting spaces with exquisite cuisine, captivating ambience, and exceptional service for each guest who enters the doors. Quality and perfection form the foundation of her brand, embodying the key elements that have propelled Natasha's success as an entrepreneur and restaurateur. Her zeal for business growth goes hand in hand with uphold- ing the brand's funda- mental values and princi- ples. Collaborating with like-minded partners in international markets, Tashas Group is set to expand its presence into the UK and KSA in the coming months, simulta- neously introducing new concepts in the UAE. A concrete demon- stration of Natasha's emphasis on employee development is the tech-integrated "Grow with Tashas" program. Leveraging technology, this initiative prioritises growth opportunities for all employees while stay- ing committed to deliver- ing exceptional service and ensuring customer satisfaction. Natasha Sideris right- fully holds the title of a Hospitality Heavyweight, having established multiple successful concepts, ranging from laid-back cafes to upscale dining establishments and award-winning bars and having cultivated a prominent brand and reputation across South Africa and the UAE. With promising expansion plans, including openings in Q3/Q4 2023 in KSA and the UK, the Tashas Group brand continues to uphold high-quality products complemented by impeccable service and staff. Looking towards the growth of Tashas Group in the UAE, Natasha has set her sights on introducing Flamingo Room by Tashas, African Lounge, and Perlage in Abu Dhabi, with Nala (UAE) also scheduled for a soon-to-come opening. Natasha Sideris' unwavering dedication to crafting excep- tional dining experiences, visionary leadership, and steadfast commitment to quality and perfection have firmly estab- lished her as a true hospitality heavyweight. Her remarkable achievements, expansive brand growth, and influence on the culinary landscape position her in the Top 40 F&B All-Stars feature.
TOP 40 F&B ALL-STARS 33 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY EVGENY KUZIN, CHAIRMAN, FUNDAMENTAL HOSPITALITY An influential figure in the restaurant industry and food technology, Evgeny Kuzin has significantly elevated the dining and entertainment landscape in the UAE. He played a pivotal role in Dubai’s transformation into a global tourist destination before embarking on international expansions across Europe and the GCC. Incorporating the culinary preferences of Dubai’s cosmopol- itan audience with well-known and recognised international brands, Evgeny co-founded Bulldozer Group in partnership with Maxim Vlasov. They successfully launched concepts including Movida, Toko, Sass Café, and Novikov, garnering a loyal following amidst Dubai’s culinary growth. Adapting to market trends and needs, Evgeny introduced beloved legacy brands like Cipriani, Scalini, Antika Bar, Seven Sisters, and 1 OAK to the region. Having proven success with franchising pres- tigious brands and tailoring them to suit the respective markets, Evgeny shifted his focus to developing home-grown concepts such as GAIA, Shanghai Me, and BASE. Evgeny spearheaded the international expan- sion of his brands with strategically located pop-ups in renowned global locations, including Punta Del Este, Monaco, Moscow, Saudi Arabia, Mykonos, and Miami. In 2019, Evgeny opened the first permanent in- ternational export of GAIA in Monte-Carlo, fol- lowed by the launch of Scalini Riyadh in January 2020. In 2021, he inaugurated Piatti by the Beach in Raffles the Palm, Cipriani Dolci in Dubai Mall’s highly sought-after Fashion Avenue extension, and outlets at Mall of the Emirates and Yas Mall Abu Dhabi. He also introduced Izu Burger and Kitch-In, an integrated food-technology plat- form in partnership with Accor Hotels and Chef Izu Ani. Last year, Evgeny shifted his focus towards the luxury concepts he has become renowned for, launching La Maison Ani in Dubai Mall Fashion Avenue, La Petite Ani in Gate Avenue, and Alaya, a tribute to the progressive city we live in, serving elevated Mediterranean and Middle Eastern cui- sine in Dubai’s International Financial Centre. In 2023, Fundamental Hospitality will introduce Evie’s, an imaginative and theatrical Supper Club, named to Dubai’s International Financial Centre (DIFC). Also on the horizon are Kygo, an inspired Japanese concept in the Four Seasons DIFC; La Plage by La Maison Ani, a beachside escape inspired by the history of the South of France; the first Izu Burger Joint in Box Park, Jumeirah; and Sirene Beach by Gaia, the coastal evolution of the Dubai-born institution. Overseas, the group aims to cement its reputa- tion and showcase the strength of Dubai’s culi- nary landscape with the launch of Gaia London, set to open in Mayfair in December 2023; Gaia Marbella, which will open within the renowned Puenta Romana Hotel; and Gaia Miami, located in South Beach. The French-Mediterranean con- cept, La Maison Ani, will also open in London, UK.
HCNME COVER 34 OCTOBER 2023 | HOTELNEWSME.COM ANTONIO GONZALEZ, CHAIRMAN AND CHIEF EXECUTIVE OF- FICER, SUNSET HOSPITALITY GROUP Visionary and highly accomplished hospitality entrepreneur Antonio Gonzalez serves as one of the driving forces of Sun- set Hospitality Group (SHG) in the capacities of Chairman and Chief Executive Officer. SHG, established in 2011, embodies a vision to craft excep- tional dining and hospitality experiences on a global scale, ranging from hotel resorts and beach clubs to restaurants and nightlife venues. The genesis of SHG stemmed from a fundamental idea: to introduce pioneering concepts and deliver top-tier guest experiences within the hospitality in- dustry. This vision was propelled by a profound understand- ing of the market, an unwavering commitment to excellence, and an ardent passion for success. With an extensive background spanning over 20 years in the industry, Antonio deeply comprehends global hospitality markets. His relentless dedication has been instrumental in creating and expanding SHG’s impressive portfolio of brands. Antonio holds a key position overseeing all opera- tions and resources, pivotal in devising and executing stra- tegic plans that bolster SHG’s standing as a leading interna- tional hospitality service provider. UMUT ÖZKANCA, VICE CHAIRMAN OF DOĞUŞ HOSPITALITY & RETAIL GROUP Born in Istanbul, Umut Özkanca was intro- duced to hospitality during his formative years, spending much of his time in his family- run restaurants. This influential stage of his life shaped Umut’s prospective passions and career path exponentially. After graduating from Bentley College in Boston, Umut’s passion for the hospitality industry paved the way for his future suc- cess. It opened up opportunities to work with some of the most outstanding international chefs at the French Culinary Institute. Umut’s father, Rasim Özkanca, one of Turkey’s most renowned hospitality pioneers with more than 50 years of experience, has been a fun- damental influence and guidance throughout his career. Together, they dreamed of elevat- ing Turkish culinary art on par with French, Italian, and Japanese cuisine. This dream has been fulfilled with the popular contemporary Anatolian restaurant, Rüya. And the Kojaki project launched in November 2021 at Expo 2020 Dubai’s Opportunity District. The en- trepreneur is also the Vice Chairman of Doğuş Hospitality & Retail Group, one of the major international players in the F&B sector.
TOP 40 F&B ALL-STARS 35 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY PANCHALI MAHENDRA, PRESIDENT, ATELIER HOUSE HOSPI- TALITY Panchali Mahendra's journey is one of perseverance, indom- itable will, and an unwavering commitment to empowering women in the food and beverage industry. Her upbringing was nomadic due to the transferable nature of her father's job. Still, it was punctuated with excellence in academics, art, and sports, culminating in her selection to represent her state and, play nationals and be a part of the Indian team for basketball at the young age of 16. In addition, Panchali pos- sesses an inherent acumen for design and art, particularly in charcoal painting. Her true calling, however, was in the world of hospitality, which fuelled her passion to pursue her education in the same field at one of India's most pres- tigious hotel schools, IHM-Aurangabad. Graduating as a gold medallist from the University of Huddersfield, UK, and IHM Aurangabad, India, both in Hospital- ity Honours, Panchali was selected for a scholarship programme and received her post-graduation certificate in hospitality from the Oberoi Group of Hotels (OCLD). With more than two decades of experi- ence, Panchali is a zealous advocate of the food and beverage industry, working on nearly 70 restaurants across regions. In 2017, she opened Atelier House Hospital- ity under the guidance of Mr. Ahmass Fakahany, the CEO and Owner of Altama- rea Group and AHH. Under Panchali's leadership, Atelier House Hospitality has cemented its place as a high-quality boutique player in the market by developing and conceptu- alising locally grown brands and bringing in international brands. Panchali has provided consulting and operational support for the local market and expanded a homegrown brand internationally. However, Panchali's leadership and innovation in the food and beverage industry is not her only claim to fame. She is also a steadfast advocate for women's growth and develop- ment in the industry, actively participating in key mentor- ship programmes. Her commitment to empowering women has garnered her several awards, including the coveted Golden Visa, making her the first woman to receive this recognition from the UAE government. PANCHALI'S LEADERSHIP AND INNOVATION IN THE FOOD AND BEVERAGE INDUSTRY IS NOT HER ONLY CLAIM TO FAME. SHE IS ALSO A STEADFAST ADVOCATE FOR WOMEN'S GROWTH AND DEVELOPMENT IN THE INDUSTRY.
HCNME COVER 36 OCTOBER 2023 | HOTELNEWSME.COM IZU ANI, CHEF AND CONCEPT CREATOR Growing up in London, Izu's passion for the kitchen ignited during his home eco- nomics classes at school. Following his studies, he gained valuable experience in Michelin-starred restaurants and travelled across France and Spain to immerse himself in Nouvelle cuisine. This journey significantly influenced his culinary style and kindled a flair for Mediterranean flavours. Izu lives by the ethos that life isn't about ownership; everything is on loan and borrowed. When you realize that nothing truly belongs to you, you've merely scratched the surface of life's vast lessons. Relocating to Dubai in 2010, Izu has elevated the region's culinary landscape with exceptional flavours and unparalleled attention to detail across his array of home- grown and franchised restaurant concepts. These include Alaya, Gaia, La Maison Ani, La Petite Ani, Carine, Izu Burger, Shanghai Me, Scalini, Piatti by the Beach, and Izu Doha. Furthermore, he oversees the entire F&B operations of the Hyatt Centric Hotel Jumeirah, which includes Eunoia by Carine and the chic Japanese rooftop restaurant Kai Enzo. Chef Izu is poised to spearhead the international expansion of Dubai-born con- cepts into London, Miami, and Marbella. He aims to ensure that the ethos and quality of each brand seamlessly integrate into their respective communities. In Dubai, his vision for 2023 involves opening six new homegrown luxury dining and leisure concepts in collaboration with Fundamental Hospitality. Additionally, there are exciting creative projects planned for 2024 and beyond. Chef Izu proudly holds the role of a brand ambassador for Audi and Evian in the Middle East, aligning with the simplicity, quality, and elegance embodied by both brands. DR. NAIM MAADAD, CHIEF EXECUTIVE & FOUNDER, GATES HOSPITALITY With a Professional Doctorate in Tourism & Hospitality and almost 30 years of experience in the hospitality indus- try across Australia, Asia, and the Middle East, Dr. Maadad serves as the Chief Executive and Founder of Gates Hospital- ity. This UAE-based homegrown hospitality group boasts award-winning concepts such as folly, Bistro Des Arts, and Reform Social & Grill. Throughout his career, Dr. Maadad has held various op- erational and senior positions. Before establishing Gates Hospitality in 2010, he was Managing Director for both Six Senses and Minor Hotels, gaining significant operational and commercial experience and nurturing key owner and stakeholder relationships. Having been based in the Middle East for over twenty years, Dr. Maadad has witnessed significant industry growth and developed a profound cultural understanding of the region. This understanding enables him to support businesses and owners and represent a credible and respected voice of au- thority within the industry. In addition to his day-to-day role, Dr. Maadad is the Australi- an Business Council Dubai Chairman and Treasurer for UAE Restaurants Group. Furthermore, he serves on the boards of various hospitality businesses, such as The Middle East Food Forum and Almont Global. Dr. Maadad is a visionary and a direct, clear leader, deeply passionate about nurturing local and regional talent. He has mentored many hoteliers, chefs, and restaurateurs through- out his career. Currently leading a team of 700 colleagues across Gates Hospitality, he is widely regarded as one of the industry's most respected spokespeople and a 'Godfather' figure, nurturing the careers of many future talents.
TOP 40 F&B ALL-STARS 37 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY DAVID LESCARRET, FOUNDER & MANAGING DIRECTOR AT INFINI CONCEPTS David Lescarret, the Founder and Managing Director of Infini Concepts, em- bodies revolutionary leadership in the region's F&B landscape. A visionary in the field, David has carved an illustrious career path in the global hospitality sector, eventually culminating in the inception of Infini Concepts. Established in 2015, this renowned consultancy exhibits a profound dedication to concept development within the food and beverage industry, marked by an exceptional passion for operation and management. With a humble beginning of less than ten core team members, Infini Concepts has rapidly evolved, now boasting al- most two hundred dedicated members who collectively share a unified vision. Noteworthy projects under their portfolio include Tabū Dubai, The Other Side, Miss Tess, Cé La Vi, and their latest venture, Hayal Dubai. Each project is unique, embodying boldness, charm, style, grace, and vibrancy—all infused with David's personal touch. RIZWAN KASSIM, FOUNDER AND MANAGING PARTNER, RIKAS GROUP Rizwan Kassim is undeniably an F&B All-Star for many reasons, as evident from the provided text. His journey from a young Parisian with a vision to a trailblazing entrepreneur in the Middle East's culinary world is nothing short of awe-inspiring. Let's delve into the various aspects that make Rizwan Kassim a standout figure in the F&B industry. Rizwan Kassim's story begins with a bold and ambitious vision. A decade ago, he embarked on a journey to bring the brilliance of Paris's culinary haven, La Cantine du Faubourg, to Dubai. This visionary move laid the foundation for the RIKAS Hospitality Group, showcasing his entrepreneurial spirit and determination to introduce world-class dining experiences to a new market. In just eight years, Rizwan Kassim has achieved remarkable growth. He has transformed the RIKAS Hospitality Group into a culinary behemoth within the Middle East, gaining recognition in the prestigious Michelin Guide. This rapid expansion demonstrates his ability to identify and seize opportunities and his effective management and strategic insight in scaling the business. Rizwan Kassim's unwavering commitment to culinary excellence is a hallmark of his success. The fact that his establishments are featured in the Michelin Guide underscores the quality and innovation of his restaurants. This commitment resonates throughout his portfolio of award-winning res- taurants and cafes, where attention to detail and a passion for gastronomy shine through in every dish. One of Rizwan's outstanding achievements is his ability to offer a diverse range of cuisines under the RIKAS Hospitality Group umbrella. Notable establishments like Twiggy, Ninive, Mimi Kakushi, and Lana Lusa repre- sent a broad spectrum of culinary experiences, from refined French and Portuguese flavours to the delicate artistry of Japanese and Middle Eastern cuisines. This diversity caters to a wide audience and showcases his versatil- ity and culinary expertise. Rizwan Kassim's ambition extends beyond regional borders. He plans to expand the RIKAS Hospitality Group into Saudi Arabia, Bahrain, Europe, Morocco, and the United Kingdom. This international expansion speaks to his confidence in his brand's ability to compete globally, highlighting his status as an F&B All-Star with a vision beyond his immediate surroundings. The RIKAS Hospitality Group stands out in a highly competitive F&B land- scape, attributed to Rizwan's commitment to delivering elevated gourmet experiences. The fact that the group is privately owned and operated under- scores his dedication to maintaining control over the quality and direction of his establishments. This hands-on approach is a testament to his passion for gastronomy and his desire to ensure that each restaurant in his portfolio meets his exacting standards. Rizwan Kassim's remarkable journey is a testament to his entrepreneurial spirit, commitment to culinary excellence, and visionary leadership.
HCNME COVER 38 OCTOBER 2023 | HOTELNEWSME.COM PAUL EVANS, CEO AND CO-FOUNDER SOLUTIONS LEISURE GROUP "One of the most awarded hospitality heavyweights in the Middle East, Paul is a passionate father, shark lover, moti- vational speaker, and Amazon best-selling author of his life story, 'When I Woke Up.' With over three decades of experi- ence in finance, business management, and hospitality, Paul leads the group’s growth and development, with both owner- ship and operational management experience across over 50 multi-award-winning bars, entertainment outlets, and restaurants, internationally. Paul first started the group alongside his partner, Freek Teusink, on the shores of Hurghada, Egypt two decades ago over a gentleman's handshake at 3 am. His vision to create epic moments for people has, today, seen Solutions Group rise to be recognised as the brains behind concepts such as party bars, Lock, Stock & Barrel, the recently refurbished and rebranded Asia Asia, beachside beauty, Ula, and the internationally acclaimed family entertainment destination, Wavehouse. Under Paul's leadership, Solutions Group has redefined the ways in which destinations are brought to life, experiences are created, and F&B organisations are operated, choosing risk over reward in its approach to business, experimenting, and remaining flexible through decisions and developments. Today, that approach has seen them chosen as a trusted F&B partner for some of the region’s best in hospitality, including the prestigious Atlantis, The Palm, Rixos Premium, Seven Tides, and Yas Bay, Abu Dhabi, continuing to change the ways in which hospitality experiences are delivered and moments are remembered. With an array of accolades under his belt, Paul has made a name for himself in the industry as a leader and trailblazer. Celebrating a decade in the UAE in 2023, the group is re- nowned for pioneering the approachable dining, nightlife, and entertainment scene, ever-growing and evolving to fur- ther enhance the experiences and opportunities for residents and visitors alike across the middle-man and entertainment sectors. Innovative, sophisticated but never pretentious, the group's creative ideation consistently caters to the approachable, experience-driven sector, with the award-winning portfolio and global reputation within the industry a primary exam- ple of its prestige and integrity, combining idyllic locations selected through tailored sourcing with creative innovation and design, leveraged by a proven, professional, and highly effective management team."
TOP 40 F&B ALL-STARS 39 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY MUBARAK JAFFAR, CEO, KLC VIRTUAL RESTAU- RANTS Mubarak Jaffar is the Co-Founder & CEO of KLC Virtual Restaurants, a prominent multi-brand virtual restaurant company. The company oper- ates a portfolio of over 50 virtual brands spread across a network of more than 20 cloud kitchens in Kuwait, UAE, and Qatar. Prior to this, Jaffar was a key partner at Talabat, one of the MENA region's largest online food delivery platforms, which was successfully sold to Rocket Internet in 2015. Additionally, he holds the role of Partner at Faith Capital, a Kuwaiti-based venture capital fund fo- cusing on high-growth potential e-commerce busi- nesses. Jaffar completed his undergraduate studies in Management at Royal Holloway University of London in 2011 and went on to obtain a Master’s degree in Management in the MENA Region from SOAS University of London in 2012. He continues to drive the growth of KLC Virtual Restaurants in collaboration with his partner, Abdulaziz Fakhroo. FREEK TEUSINK, CO-FOUNDER AND MANAGING PARTNER, SOLUTIONS LEI- SURE GROUP "The multi-award-winning Co-Founder of Solutions Leisure Group, Freek, draws upon decades of experience as a sound engineer, consultant, and concept development specialist in the global hospitality operations sphere. Today, he spearheads the conceptuali- sation, design, and construction of the group’s portfolio of award-winning ven- ues, collaborating with a skilled team of designers and architects. With an impeccable eye for detail and a passion for crafting unique and awe- inspiring spaces, Freek has solidified his position as a visionary in his field. He seamlessly blends artistic expression with functional design, showcasing a signature style that harmoniously fuses modern and traditional elements. The result is visually stunning yet highly functional spaces. With each project, Freek consistently pushes the bounda- ries of design, establishing himself as a creative force in the industry.
HCNME COVER 40 OCTOBER 2023 | HOTELNEWSME.COM ANIS HARB, GENERAL MANAGER, DELIVEROO MIDDLE EAST Anis Harb is a seasoned director with a demonstrated his- tory of leadership in B2C tech-driven logistics and financial services. As the General Manager of Deliveroo in the Middle East, Harb spearheaded the company’s first-ever entry into the region in 2015, followed by Kuwait in 2019 and, most recently, Qatar in 2022. Harb brings a wealth of experience in leading multifunc- tional teams for multibillion-dollar companies across North America and the UK. He spent several years as an Invest- ment Banker with J.P. Morgan New York before leaving to focus on the world of startups. He then co-founded the e-commerce startup TeamBuy.ca. The company became Canada’s largest independent group-buying platform with 1M+ members and a team of 120 employees before being ac- quired by the US-based e-commerce portfolio player NC Commerce Inc. in 2014. Before joining Deliveroo, Harb joined Amazon UK to drive growth through improved selection, pricing, terms, customer experience and opera- tional efficiency for over two years. After joining Deliveroo in London, Harb moved to Dubai to launch the company’s first city in the Middle East. Since 2015, Anis has built a world-class team for Deliveroo UAE, with the service now being available in Abu Dhabi, Sharjah, Al-Ain, Ras Al Khaimah, and Ajman. Deliveroo UAE has seen extensive growth under Harb’s leadership, launching innovative platforms like Editions spearheading the off-site, delivery-only kitchen space in the UAE. Other milestone launches include: HOP; A rapid grocery delivery service; Full Life; Deliveroo’s global ESG initiative to tackle food insecurity; The industry’s first-ever Restaurant Awards. In his tenure at Deliveroo, Harb has executed several strategic plans covering financial plan- ning, overall growth, and company performance. Harb holds a Bachelor of Arts in Economics from Northwestern University and an MBA from The Wharton School.
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HCNME COVER 42 OCTOBER 2023 | HOTELNEWSME.COM WALID HAJJ, CEO & CO-FOUNDER, LAVOYA RESTAURANT GROUPS In 2021, drawing on over two decades of culinary expertise, Walid Hajj co-established Lavoya Restaurants Group, a pre- mier operator introducing diverse and innovative culinary brands to the GCC industry. Lavoya successfully launched three franchises: trendy Danish café Joe & The Juice, US- based Dave’s Hot Chicken, and the 45-year-old Lebanese street food outlet, Barbar. Joe & The Juice, a global juice market leader with over 300 stores across 16 countries, places emphasis on health consciousness and trendy offerings. Lavoya oversees its UAE presence with nine outlets, including the recently opened DIFC branch in September 2022. Committed to sustain- ability, they launched Joe & The Juice in the UAE in September 2022, with locations in key areas including Dubai Design District, Mall of the Emirates, Galleria Mall Al Barsha, and more. Dave's Hot Chicken, a renowned LA-based eatery famed for its Nashville-style hot chicken, is gaining popularity in Dubai with two branches and a third soon to open in Dubai Mall. Managed by Lavoya Restaurants, this Drake-backed establishment offers a spectrum of spice levels, from mild to the fiery Reaper® pepper. Dave’s Hot Chicken was launched in the UAE in Sep- tember 2022 and has multiple locations, including Motor City and JBR in Dubai, and Place Vendome Mall in Qatar, along with Tahlia Street in Riyadh, KSA. Barbar, the beloved Lebanese street food concept, has made its international debut in Dubai. Lavoya introduced Barbar in the UAE in October 2021, offering authentic Lebanese dishes, in- cluding shawarmas and falafels. Known for its genuine flavors and premium ingredients, Barbar has quickly become a favorite among food enthusiasts in Dubai. The restaurant aims to provide a memorable dining ex- perience, showcasing Lebanon's rich culinary heritage. Barbar has locations in Hessa Street, Bay Avenue, Tahlia Street in Riyadh-KSA, Place Vendome Mall, and Bin Al Sheikh Towers in Qatar. Walid Hajj, with an MBA from Harvard Business School and a bachelor’s degree in Industrial Management from King Fahd University of Petroleum and Minerals in Saudi Arabia, has demonstrated exceptional entrepreneurial acumen. Be- fore Lavoya, he founded Cravia, a leading food and hospitality group, and co-founded Kitch, a pioneering delivery-focused cloud kitchen and premium store-front operator. Hajj, a sought-after speaker at global industry conferences, received the Leading Hospitality Entrepreneur Award at the Leaders In Hospitality Awards 2023. With plans for ambitious expansion, including the launch of 31 Dave’s Hot Chicken outlets in six countries, Walid Hajj's well-rounded experience and extensive industry knowledge underscore his pivotal role in Lavoya's remarkable success and innovative ventures in the F&B sector.
TOP 40 F&B ALL-STARS 43 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY REIF OTHMAN, CHEF AND RESTAURATEUR Reif Othman is a Dubai-based chef and restaurateur from Singapore whose clever twists on Japanese cuisine have garnered him many accolades, including the Chefs’ Choice Award in the inaugural MENA 50 Best Restaurants 2022 line-up, and he is the only chef to make the Arabian Business Top 100 Power List 2023. In August 2019, he opened his first home-grown restaurant, REIF Japanese Kushiyaki, in Jumeirah’s Dar Wasl mall, offering unconventional Japanese food. A licensed (with al- cohol) outpost of REIF Japanese Kushiyaki followed at Time Out Market Dubai in Souk Al Bahar in April 2021 and another branch in Dar Wasl Mall in September 2021 to accommodate increased demand in the neighbourhood. His latest openings (opened summer 2023) at Dubai Hills Business Park include a licensed REIF Japanese Kushiyaki, Hoe Lee Kow, which is a brand new concept for Reif, unconventional Korean, and also TERO, The Experience by Reif Othman, which offers a unique private dining concept. Reif is one of the few chefs-cum-restaura- teurs in the UAE whose business is entirely self-funded. His 15-year service and dedica- tion to the country’s F&B industry with his unconventional approach has raised the pro- file of this cuisine category here. His acute business understanding, thanks to his early experience as a stockbroker and seasoned restaurateur expertise, allows him to lead commercial operations and front-of-house. Reif embraces Japanese sensibilities in his cooking, with a nod to Italian and French cuisine fundamentals. His cooking is renowned for quality, flavour, consistency, creativity, and wit, with new dishes as regu- lar features. He’s always the first to introduce a new dish sparking a country-wide trend – whether it’s the ‘toilet roll’ yuzu and lemon cake that went viral over the pandemic, his Instagram-famous Wagyu sando, or his kushi skewers. The first franchised REIF Japanese Kushi- yaki restaurant in the world opened in December 2021 in Cairo at the 5A by The Waterway complex, with franchised partner and renowned Egyptian F&B operator Baky Hospitality, seating 140 diners in a licensed space. Reif also launched a new unconventional streetwear store in 2021 – Soleside by Reif in Al Wasl Vita Mall – a reflection of his clothing passion that includes sneakers, streetwear, and Bearbrik toy collectables. He also takes on consultant chef ventures and pop-up collaborations in the UAE and internationally. Reif’s passion for food began at a young age in Singapore, helping his mother in her Asian cafeteria and studying at Shatec Culinary School. In 2007, he joined the One Rochester Group in Singapore as group executive chef for some of the city’s top restaurants and hotels before relocating to Dubai to work at Burj Al Arab. In 2009, Reif was recruited as executive chef for the Zuma Dubai team, moving up the ladder to regional executive chef for Zuma in the Middle East and Turkey. In 2015, he opened a locally developed restaurant concept in Dubai with R.A.W. Galadari Holdings & Absolute F&B Facili- ties Management as chief culinary officer - Play Restaurant & Lounge, followed by a chef’s table concept, The Experience by Reif Othman - both in the H Hotel. In 2018, he took on a one-year contract as executive chef and business partner for Sumosan Twiga, looking after the Dubai, Monaco, and London kitchens. Reif is married with two children and believes life is too short for ugly clothes. Just look at his trainers, and you will see why.
HCNME COVER 44 OCTOBER 2023 | HOTELNEWSME.COM ZIAD KAMEL, RESTAURATEUR, CO-FOUNDER & CEO, ROSY HOS- PITALITY GROUP In a world where fine dining often feels like an exclusive club, Ziad Kamel is the game-changing restaurateur rewriting the rules. Ziad Kamel's vision is to democratise fine dining by making culinary excellence accessible to many people. His commitment to developing and operating affordable luxury restaurants serving high-qual- ity food with engaging, soulful service in beautifully designed spaces resonates with guests, friends, and family who have dined at one of his establish- ments. Under his visionary leadership, the Rosy Hospitality Group birthed the 'Go! Brands,' a suc- cess story that culminated in its acquisition in 2021. Ziad and his team continue their work on growing the award-winning Couqley French Brasserie - a restaurant that offers a memo- rable dining experience, blend- ing authentic flavours of classic French cuisine in a friendly atmosphere. Couqley's ongo- ing promise to diners shines through in an impressive selec- tion of fairly-priced wines and high-quality dishes that offer superb value for money. His upcoming mission at Rosy Hospitality is to build partner- ships with independent chefs to create unique restaurant dining experiences in line with the vision of making fine dining accessible. The soon-to-open' Girl & the Goose Restaurant' is a testament to this ethos. Helmed by the dynamic Nica- raguan Founder and Execu- tive Chef, Gabriela Chamorro, the restaurant partnership promises to celebrate Central American cuisine and a tribute to female leadership in the culinary world. Ziad is passionate and commit- ted to creating accessible fine- dining experiences that become the community's beating heart, with more chef-led partner- ships for unique restaurants in the works. COUQLEY'S ONGOING PROMISE TO DINERS SHINES THROUGH IN AN IMPRESSIVE SELECTION OF FAIRLY- PRICED WINES AND HIGH-QUALITY DISHES THAT OFFER SUPERB VALUE FOR MONEY.
TOP 40 F&B ALL-STARS 45 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY MOHAMED AL FALASI, OWNER AND FOUNDER, SADDLE Mohamed Al Falasi, an Emirati government official turned F&B Entrepreneur, owns and operates the successful F&B chain Saddle and Feels Juice Bar & Kitchen. Upon completing his postgraduate programme in finance and accounting from the United Kingdom, Mohamed held senior positions for over a decade with the Dubai Govern- ment offices and the Big4 consulting firm KPMG. A serial entrepreneur, Mohamed has since been involved in several successful operations in the UAE's Real Estate, F&B, and General Trading industries. One of his F&B ventures, Feels Juice Bar & Kitchen, was launched mid-pandemic. In 2017, he started the Dubai- based café 'Saddle', which makes 'Feels' the second busi- ness he currently runs and manages. With Saddle House a year ago, Mohamed successfully expanded to its first-ever dine-in scene in the premium district of Marsa Al Bateen, Abu Dhabi. Mohamed is always focused on updating the culinary landscape to ensure the experience is as remark- able in every location. Hence, he has plans to launch Saddle globally soon in London and Cannes, too. Holding a bachelor's Degree in Business Administration from the American University in Dubai, he also pursued a Master's Degree in Accounting and Financial Management from the University of Wales. Mohamed is a passionate and seasoned F&B entrepreneur. He ensures that the highest quality ingredients are used across the menu. He is on the constant path of innovat- ing things around the menu to offer something special for everyone. Due to his expertise, Saddle has become a popu- lar destination for coffee lovers, crepe enthusiasts, and acai fans alike. The Saddle menu does not fail to impress, combining divine classics with creative spins and more contemporary cuisines that cater to all palates. In Abu Dhabi, Mohamed successfully collaborated with the visionary Emirati artist Mattar Bin Lahej to create a feeling of being truly welcomed at the restaurant. The venue presents more intimate food experiences to guests. From serving patrons in their cars, Saddle has come a long way with incredible products, campaigns, and customer service. His second F&B venture, Feels, is not just a café but the first speciality juice bar & kitchen in the UAE offering clean and nutritious food & beverages. Mohamed ensures that all the dishes and freshly pressed juices are made without preservatives and artificially added sugars to demonstrate that health is at the forefront of everything they serve. From mouth-watering sand- wiches such as hot tuna, hummus tomato, and salad bowls to freshly pressed juices, smoothies, and wellness shots, Feels combines clean food with delicious flavours to create standout dishes and juices that cater to various dietary requirements and eating prefer- ences. Being a reputable Homegrown brand, Mohamed aspires to take Saddle overseas. He plans to launch soon in London, Cannes, and other global destinations to expand the current portfolio and diversify the business with the right strategies and promising markets. Mohamed has also planned out the operational strategy that en- sures that Saddle can deliver the same high-quality products and services in the new markets by considering the logistics and sup- ply chain requirements. Outside the two businesses he operates, he is also interested in food, sports, sports cars, and travelling. A frequent traveller, Mohamed enjoys sampling the local cuisines of the places he visits and playing paddle tennis and cycling during his free time.
HCNME COVER 46 OCTOBER 2023 | HOTELNEWSME.COM CHARBEL MHANNA, CEO, BLACKSPOON MANAGEMENT & CONSULTANCY Charbel Mhanna is a visionary in the food world, playing a significant role in the evolving landscape of F&B in the region. As the Chief Executive Officer of Blackspoon, he is currently spearheading the growth of the region’s leading restaurant group, proudly housing concepts such as Allo Beirut, Bombay Bungalow, Michelin Guide restaurant Ibn AlBahr, Nafas Beirut, and MASTI. He is the driving force behind the group’s soaring business performance, steering the company’s business development, chain expansion, and operations with an undivided focus on taking the company to new heights and uncharted territories across the GCC. As a results-driven leader carving the way for Black Spoon, Mhanna, with the support of his team, guided Bombay Bungalow to be featured in Dubai’s first-ever Michelin guide. The group’s most popular Lebanese street food concept, Allo Beirut, has also won multiple accolades in the categories of ‘Best Budget’ and “Best Lebanese Restaurant” year after year. The Michelin Guide Ibn AlBahr is now one of Dubai’s only 17 Bib Gourmand restaurants, spreading its charm with refreshing seafood. Charbel has been involved in developing and managing one of the most luxurious catering and restaurant groups in KSA as a Group Manager for almost 12 years. His legacy extends to helping create the largest lifestyle group in Qatar, with 19 brands, 43 outlets, four family entertainment venues, and the development of the second-largest dairy farm in the GCC. His dedication, foresight, and motivated team enabled the company to go public in just five years. Continuing his meteoric approach from his early days, Char- bel, with the support of his team, has been expanding the group’s presence with an ambitious expansion plan. Starting with the beloved Allo Beirut, which now has seven outlets across the UAE, Charbel and the team set their sights on tak- ing the concept to untapped territories such as bustling KSA. In the past year alone, their unified vision helped Allo Beirut mark its first ‘out of town’ debut in Abu Dhabi and, within a couple of months, also launch the largest Allo Beirut yet, standing tall and proud at 700 sq meters! If that wasn’t enough, Nafas Beirut - the at-home catering solution introduced under Allo Beirut - was launched less than a year ago. At the same time, other brands continued to build their award-winning service and win accolades for their respective categories.
TOP 40 F&B ALL-STARS 47 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY FARAH GEORGE FARAH, MANAGING PARTNER, ELEMENTS HOSPITALITY Farah has garnered a remarkable list of achievements throughout his career. As the Managing Partner of Ele- ments Hospitality, Farah has consistently demonstrated his innovative approach, bringing world-class F&B concepts to the Middle East and leaving a mark on the industry. Leading a portfolio of over 100 outlets with a dedicated workforce of 1,000+ employees, Farah has proven himself as a leader and manager in a highly competitive environment. His educational background, including a Bachelor's degree from Hospitality College, a Master's course from The Emirates Academy of Hospitality Management, and a Strategy and Organisational Leadership course from Harvard Business School, has equipped him with the necessary knowledge and expertise to drive the success of his ventures. Farah's most notable achievement is his pivotal role in bringing the renowned Salmon Guru from Madrid to the UAE alongside his partner Jad. This successful endeavour exemplifies his ability to introduce and establish the world's finest F&B concepts within the Middle East, captivating the palates and preferences of discerning patrons. Furthermore, Farah's strategic collaborations with prominent regional real estate and retail developers, such as Emaar and Aldar, have further amplified his impact on the F&B landscape. His attention to detail, unwaver- ing passion for innovation, and exceptional business skills have played pivotal roles in the resounding success of all his ventures. JAD ABOUJAOUDE, MANAGING PARTNER, ELEMENTS HOSPITALITY Jad Aboujaoude, the Managing Partner of Elements Hospitality, has achieved remarkable success and significantly contributed to the food and beverage industry. With over 20 years of experience in hospitality management and concept creation, Jad's commitment to the industry is evident. In 2008, Jad co-founded ADDMIND Hospitality, a prominent food and beverage management and concept- creation company in the Middle East. During his tenure, he managed over 1,000 employees. He played a pivotal role in the success of 20 renowned F&B concepts such as Iris, Clap, White, Bar du Port, and La Mezcaleria. These con- cepts have garnered widespread acclaim and set new standards in the industry, solidifying Jad's reputation as an influ- ential figure. Jad's most recent venture, Elements Hospitality, founded in 2020, reflects his unwavering passion for creating, ex- panding, and managing niche and solid F&B concepts in Europe and the GCC. With ambitious goals, Jad and his part- ner are working tirelessly to introduce ten new multinational brands to the region's most prominent F&B destina- tion by the end of 2025. IN 2008, JAD CO-FOUNDED ADDMIND HOSPITALITY, A PROMINENT FOOD AND BEVERAGE MANAGEMENT AND CONCEPT-CREATION COMPANY IN THE MIDDLE EAST.
HCNME COVER 48 OCTOBER 2023 | HOTELNEWSME.COM EMMA BANKS, VICE PRESIDENT, RESTAURANTS & BARS EUROPE, MIDDLE EAST & EUROPE, HILTON Emma Banks is at the helm of managing hundreds of restaurants and bars, carefully spread across Hilton hotels. Her purview extends from iconic culinary cities like Dubai and London to lesser-known gastronomic spots, where she actively engages with local communities and confronts the industry's pressing issues. Joining the Hilton team in 2019, she has made it her mission to spearhead transformative initiatives, such as the impactful "Growth of the UAE." This initiative alone has successfully curtailed a substantial 9,000 tonnes of CO2 emissions and championed the use of 446 tonnes of locally sourced produce in the country's hotels. In addition to her environmental efforts, Banks has taken on the vital task of addressing gender imbalances prevalent in the industry. She has been a driving force in sparking con- versations about diversity and inclusion at a broad industry level. Her advocacy encompasses not only promoting local sourcing and supporting indigenous enterprises but also actively pushing for increased employment opportunities for individuals with disabilities within the sector. VARUN KHEMANEY & KHALIL DAHMASH, CO-FOUNDERS AND MANAGING PARTNERS, VKD HOSPITALITY GROUP Varun Khemaney, Co-Founder and Managing Partner of VKD Hospitality Group has built an impressive list of successful achievements throughout his career. These accomplishments showcase his entrepreneurial skills, resilience, and ability to create innovative concepts that have reshaped the Dubai F&B scene. Co-founder and Managing Partner Khalil's vision and dedication played a pivotal role in the extraordinary suc- cess of the group. With an unwavering commitment to excellence, Khalil helped shape VKD Hospitality Group into a beacon of innovation and creativity within the in- dustry. Through his leadership, the group has reached new heights and set new standards for the hospitality industry. Varun and his partner Khalil have displayed their remark- able entrepreneurial vision and a drive for growth by expanding and diversifying the VKD Hospitality portfolio. In addition to the success of Miss Lily's and Indochine, they have spearheaded the development and launch of new experiential dining concepts that have added authenticity and soul to Dubai's vibrant F&B landscape. These ventures demonstrate the pair's ability to identify emerging trends and cater to diverse customer prefer- ences, further establishing VKD Hospitality as a dynamic and innovative player in the industry. Their entrepreneurial spirit knows no bounds, as demon- strated by their newest venture, Honeycomb Hi-Fi, the region's first listening bar. This homegrown concept has garnered widespread attention and acclaim, attracting music enthusiasts and audiophiles alike. VKD's forward- thinking approach and willingness to push boundaries have allowed them to introduce fresh, ground-breaking experiences that resonate with Dubai's cosmopolitan audience. The expansion and diversification of concepts under Varun and Khalil's leadership have solidified their reputa- tion as visionary F&B restaurateurs in the region.
TOP 40 F&B ALL-STARS 49 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY NEHA ANAND, FOUNDER AND MANAGING DIRECTOR, THREE LAYER HOSPITALITY Neha Anand, Director of the UAE-based Three Layer Hospitality (formerly KGV), has established herself as a forerunner in the F&B industry. The Director of Three Layer Hospitality attributes her success to productivity, creativity, innovation, and networking abilities. Anand is a food enthu- siast who has spent her professional career finding, funding, and founding food businesses worldwide. Under Three Layer Hospitality, she oversees several national and interna- tional food businesses. She follows brands and chefs worldwide to stay current on new developments and offerings. In 2022, Anand launched the mod- ern fine-dining restaurant Jun’s in partnership with Chef Kelvin Cheung. After just a few months in operation, Jun’s debuted on MENA’s 50 Best Restaurants list, with other awards to follow, includ- ing Dubai’s Michelin Guide 2023 and Gault & Millau UAE’s Best Restaurants. This unique dining experience is just the start of Three Layer Hospitality’s presence in the fine-dining market. Neha Anand and Three Layer Hospitality in 2022 have also opened two Circle of Crust quick-service restaurants in Pune, the third Dubai outlet of the pizza brand in Dubai Hills Mall, and its first outlet in Chandigarh, joining established brands such as King’s Dairy, Circle of Crust, and Mambo Gourmet Pizza. Anand has also announced invest- ments into WeIdliwale by Chef Abhishek Joshi with plans for re- gional expansion and Gourmestan by the first female partner in Three Layer Hospitality, Chef Shivani Sharma. Under her leadership, Three Layer Hospitality employs over 300 people in the UAE and 3000 globally. Three Layers Hospitality aims to increase its international footprint through diversified partnerships, acquisitions, and strategic alli- ances. With over 20 restaurants and four brands under its wings, Three Layer Hospitality has al- ready established itself as a leader in the industry. Anand, as owner and director, was instrumental in turning her pizza brand profitable, and her fine-dining restaurant, Jun’s, is already proving to be a huge success, both financially and respectfully. With several brands currently in Three Layer Hospitality’s F&B portfolio, the budding entrepreneur hopes to expand further in the MENA and European regions. Anand plans to double the number of restaurants and brands under her management in the next two years. She is poised to create value through her leadership for shareholders and all people and partners associated with the brands worldwide. Neha Anand is ready to expand her business and bring the most innovative formats to the UAE.
HCNME COVER 50 OCTOBER 2023 | HOTELNEWSME.COM MICHELE JOHNSON, CO-FOUNDER, PITFIRE PIZZA Michele Johnson, co-founder of Pitfire Pizza, embarked on a remarkable culinary journey that transformed her from a seasoned HR professional into the renowned ‘Pizza Queen’. Her dedication, relentless pursuit of excellence, and unwa- vering passion for great food have propelled Pitfire Pizza from its humble beginnings in 2014 to its current status as the number-one homegrown pizza brand in the Emirate. In 2014, Michele Johnson and her husband Bill ventured into the world of food and beverage with the launch of Pitfire Pizza. Michele made a pivotal decision, walking away from her illustrious 20-year career in HR to steer the ship of their newfound venture. The journey began with a dream and a simple yet profound philosophy: to create the perfect pizza that inspires through simplicity. Michele translated this phi- losophy into action as the driving force behind the business’s day-to-day operations. Her mantra revolves around consist- ency, quality, and creativ- ity. These principles have become the bedrock of Pitfire Pizza’s success. Over the past nine years, un- der Michele’s astute leader- ship, Pitfire Pizza has become a household name cherished by pizza lovers across the UAE. The brand has garnered numerous awards and acco- lades, solidifying its reputa- tion as an industry leader. Michele’s relentless pursuit of culinary excellence has been pivotal in this remark- able transformation. Pitfire Pizza has become synonymous with innova- tive flavours presented in a familiar, comforting way. When customers choose Pitfire, they embark on a gas- tronomic adventure guided by Michele’s vision and commitment to delivering an exceptional dining experi- ence. From classic favourites to inventive creations, every pizza that emerges from Pitfire’s ovens bears the hall- mark of Michele’s dedication to quality and her flair for creativity. Michele’s journey from HR professional to Pizza Queen epitomizes the power of passion, dedication, and an unwavering commitment to culinary excellence. She and Bill have created a thriving business and a culinary sen- sation that has captured the hearts and taste buds of pizza lovers throughout the UAE. As Pitfire Pizza continues to flourish, Michele Johnson’s story is an inspiring testament to the transformative potential of pursuing one’s passion. Her journey reminds you that you can turn a simple idea into a celebrated culinary empire with vision, determination, and a deep love for what you do. Michele’s impact on the food in- dustry in Dubai and her unwavering commitment to the craft of pizza-making make her a true icon in gastronomy, and the ‘Pizza Queen of Dubai’ title is well-deserved.
TOP 40 F&B ALL-STARS 51 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY STEVE FLAWITH, CEO AND FOUNDER, YOLK BRANDS Steve founded Dubai’s homegrown award-winning burger brand, Pickl, in 2019 with one aim - to offer fresh, fast food using the finest ingredients. Following the success of Pickl opening 15 restaurants in the UAE plus two in Bahrain, he is now taking his food philosophy to the next level by introduc- ing Yolk Brands, a group of the UAE’s finest homegrown fast casual and quick service restaurants. In addition to Pickl, Yolk Brands consists of BonBird, an- other Dubai-born concept Steve designed from the ground up. As with Pickl, it focuses on elevating fast food (this time fried chicken) to new levels and providing guests with a fresh, high-quality experience using only the finest ingre- dients. With two locations opened this year (City Walk and JLT) and a third in Motor City coming in October, its quick rise mirrors Pickl. Hailing from Dorset in the United Kingdom, Steve brings more than 18 years of experience to his role. Having worked in the industry since he was a teenager, Steve’s wide-ranging career has seen him gain a holistic understanding of the F&B sector. He spent his formative years in the kitchen, starting from washing pots and pans before working his way up to become a high-end chef in the New Forest. When transition- ing to managing restaurants, bars, and nightclubs, Steve earned the insight that has seen him conceptualise and open restaurants across Europe, the Middle East, and Asia. Before launching Pickl, Steve was the Head of Strategy for the Ap- petite and 1762 Group in the UAE. It made it all the sweeter when Yolk Brands acquired 1762 earlier this year. From employee to employer, Steve is determined to return 1762 to its former glory (and beyond), refreshing and reinvigorating the brand from the bottom up. Dubai has been his home for the past eight years, and Steve is proud to be at the helm of one of the city’s leading homegrown restaurant groups. Championing the people of Dubai and providing them with oppor- tunities to grow alongside Yolk Brands’ concepts has always been at the forefront of his overarching strategy for the group, leading to 2022 being hailed as the “Year of the People” internally. Aside from the success of his restaurant brands, Steve’s greatest success is always surrounding people. Unlike most hospi- tality groups and individual restaurants, Yolk Brands has always had a 5-day work week instead of the six, which is standard in this region. Steve believes that work- life balance is vital to a group’s success. Steve has made it his mission to improve the welfare of delivery riders in the region. Since its inception, every Pickl has had a Riders Area for our hardwork- ing delivery drivers to relax, get some water, and get out of the UAE’s intense heat while awaiting their orders. He even extended this policy in Summer 2022 to include delivery riders from companies that don’t work with Pickl in a bid to help as many people as possible. Few regional restaurants offer such facilities, with many even putting up signs forcing rid- ers to wait outside. Global expansion is next on the agenda, with a plan to make Pickl and BonBird some of the UAE’s greatest international exports. Pickl has already launched in Bahrain and signed an agreement to launch in Qatar at the turn of the year, with the likes of Kuwait, Oman, KSA, and Egypt soon to follow. BonBird has also attracted international franchise inter- est, and the brand has been built with it in mind.
HCNME COVER 52 OCTOBER 2023 | HOTELNEWSME.COM NEHA MISHRA, FOUNDER, KINOYA Neha Mishra has made a profound impact on Dubai's vibrant F&B scene through her venture, Kinoya restaurant. Fueled by her passion for ramen, Kinoya stands as a multi-award-winning Japanese restaurant nestled in Dubai's pictur- esque The Greens area. Mishra, the driving force behind this success, is frequently found at the restaurant, despite its ongoing triumphs. Beyond Dubai, a second Kinoya branch graces the culinary landscape of London, securing a coveted spot in the prestigious food hall of the renowned high- end department store, Harrods. The inception of Kinoya germinated from one of Mishra's popular supper clubs. Kinoya swiftly gained a stellar repu- tation, receiving accolades from esteemed global restaurant guides. NECIP CAMCIGIL, FOUNDER & PARTNER, ONE LIFE KITCHEN & CAFÉ Necip Camcigil's name is synonymous with innovation, culinary artistry, and a commitment to delivering exceptional dining experiences. He has earned the coveted status of an F&B (Food and Beverage) All-Star through his remarkable journey in the culinary world, marked by numerous achieve- ments and a relentless pursuit of excellence. At the heart of Necip's journey is his visionary entrepreneur- ship. He recognised that the culinary world was not just about food; it was an opportunity to craft unique experiences that resonate with people's hearts and taste buds. This vision led to the creating of One Life Kitchen & Cafe, a culinary haven that has redefined Dubai's dining scene. Necip's entrepreneurial spirit extended beyond the kitchen. His diverse educational background in mechanical engineer- ing and business management gave him a unique perspective, allowing him to approach culinary ventures with a fusion of technical precision and strategic thinking. In 2015, Necip's entrepreneurial spirit found its expression as he founded One Life Kitchen & Cafe. This culinary haven, nestled in Dubai Design District (d3), rapidly gained popular- ity, serving over 2,000 patrons each week. Necip's diverse background and experiences converged in this establish- ment, creating a unique blend of technical precision, busi- ness acumen, and culinary innovation. Under Necip's astute guidance, One Life Kitchen & Cafe achieved noteworthy milestones. The restaurant's unwaver- ing commitment to quality and service excellence has been showcased in its operations. One notable achievement is the continuous operation of the canteen at the Adidas Emerging Markets Head Office since 2016, and the restaurant's diverse team of over 40 employees from 15 different countries mirrors Necip's commitment to inclusivity and diversity. In April 2022, Necip embarked on a new culinary venture by launching a second One Life Kitchen & Cafe branch at HIVE, a co-living space in Jumeirah Village Circle (JVC). This expansion reflects his commitment to exploring new oppor- tunities and creating unique dining experiences in diverse markets. By partnering with HIVE, Necip aims to establish a dynamic culinary hub within the co-living community, offer- ing exceptional food and fostering a sense of togetherness.
TOP 40 F&B ALL-STARS 53 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY KELVIN CHEUNG, CHEF AND PARTNER, JUN'S Born in Canada, raised in Chicago, and now based in Dubai, the multi-award-winning chef Kelvin Cheung is a Chinese Canadian who grew up in the kitchen - spending the better part of his childhood training for his life of travelling the world and cooking in kitchens in unfamiliar places. Having worked his way up through the ranks within vari- ous restaurants in the US and Canada, Kelvin began his public chef life in India in 2012 as Executive Chef at Ellipsis Mumbai. Three years later, in 2015, he moved into the role of Corporate Chef and F&B Director for both Aallia Hospital- ity and Bastian Hospitality, leading day-to-day operations of Bandra’s popular gastro-pub, One Street, and the seafood- forward, vegetarian- friendly Bastian. He is also credited with conceptualizing and launching Whole and then Some, a takeaway kitchen focusing on customized meals that include healthiness and fun. Chef Kelvin joined New Delhi’s White Panda Hospitality in 2019 as Executive Chef and F&B Director. Here, he developed the restaurant concept Kiko-Ba, paying homage to his father’s legacy and taking patrons on a sweet and savoury journey back to his roots. Cheung and Kiko-Ba de- signed the food program for Dadel, White Panda Hospitality’s concept cocktail bar in Vasant Vihar. In June 2022, Kelvin opened his first UAE project with Three Layer Hospitality, Jun’s. Rooted in Cheung’s Chinese her- itage, North American upbringing, and French training paired with the freshest ingredients from local farms, Jun’s takes diners on an immersive culinary journey through the chef’s Chinese up- bringing and life across the world from North America to India. In less than a year of op- eration, Jun’s was award- ed several high-profile accolades, including ranking 44 on MENA’s 50 Best Restaurants, Dubai’s Michelin Guide 2023, and receiving one Toque by Gault & Millau.
HCNME COVER 54 OCTOBER 2023 | HOTELNEWSME.COM MARK PATTEN, SENIOR VICE PRESIDENT OF FOOD & BEVER- AGE, THE FIRST GROUP Mark Patten, Senior Vice President of Food and Bever- age at The First Group, is a dynamic leader who has made significant strides in the F&B industry. Under his strategic guidance, a portfolio of initially struggling restaurants blossomed into a flourishing collection of 34 establish- ments. Mark's visionary approach extends to maintaining high- quality offerings at accessible prices within a four-star hotel environment. He strongly emphasises cultivating a cohesive, results-oriented team, fostering an entrepre- neurial spirit that has been instrumental in their achieve- ments. One of the standout accomplishments was the creation of Soluna Beach Club—a purpose-built facility in a landlocked hotel company, showcasing Mark's innovative thinking and boundary-pushing approach. A point of pride for Mark is that all concepts and chefs are local, reflecting his confidence in the local talent pool and underscoring the strength of their F&B business, empha- sising the commitment to homegrown brands as a corner- stone of their success. Mark's impact on revenue growth has been nothing short of extraordinary. Over the past three years, the company's revenue has surged, surpassing a triple-fold increase. Start- ing at approximately 50 million in 2021, it nearly doubled to 100 million in 2022, projected to reach 150 million in 2023. This surge in revenue has been matched by a signifi- cant boost in profitability, demonstrating their adeptness at fortifying the bottom line. A unique aspect of Mark's approach is charging rent to themselves, even as the own- ers of the physical assets. This serves as a financial gauge, ensuring a clear understanding of the business's profitabil- ity and reinforcing its commitment to fiscal prudence. In tandem with financial success, the workforce has grown substantially from 80 staff members two years ago to a robust team of 500 today. From a modest ten establish- ments at the outset in 2019, they have now expanded to an impressive 34 F&B outlets across eight properties. This expansion is characterised by its organic, holistic nature, free from artificial pressure for rapid growth.
TOP 40 F&B ALL-STARS 55 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY LILY HOA NGUYEN, FOUNDER AND EXECU- TIVE CHEF, VIETNAMESE FOODIES Vietnamese Foodies has been on a con- sistent growth trajectory year after year. Founder and executive chef Lily Hoa Nguyen achieved another significant mile- stone, opening her fifth restaurant located in Dubai Hills Mall. Nguyen is a passion- ate advocate for women in the hospitality sector, beginning within her own team. Acknowledging the substantial gender disparity in leadership roles within the food and beverage/hospitality industry, Nguyen actively shares her journey, aspir- ing to inspire other women. She aims to not only provide inspiration but also a practical roadmap for their own career advancement. HALIL ASAR, GROUP DIRECTOR OF OPERA- TIONS, AMAI GOURMET RESTAURANTS Halil Asar, the Group Director of Operations at Amai Gourmet Restaurants, stands out in the UAE dining scene. With an impressive career spanning Michelin-starred outlets and esteemed global hospitality enterprises, Halil has left an indelible mark on the culinary landscape, creating unforgettable dining experiences across many outlets. Halil Asar's journey in the culinary world has been exceptional. In every aspect of his life, he consistently exemplifies the core values of hospitality, creating remarkable experiences that leave a lasting impression on those he interacts with. Halil's role as the Group Director of Opera- tions at Amai Gourmet goes beyond routine responsibilities. He collaborated closely with Moklasur Pinto, the founder, and Corporate Chef Marwan Sardouk to create a contem- porary Japanese culinary gem, KATA. Their combined efforts resulted in a menu that reflects culinary brilliance and a unique non-alcoholic offering, all united by KATA's captivating philosophy of being "A culinary haven that transcends the ordinary." This visionary collaboration, fuelled by the aspira- tion to bring a premium fine dining concept to a mall and fashion destination catering to the discerning and demanding crowd, has propelled KATA to become one of Dubai's most exquisite premium dining venues.
HCNME COVER 56 OCTOBER 2023 | HOTELNEWSME.COM YANNIS STANISIERE, CHIEF OPERATING OFFICER, COYA RESTAURANT & PISCO BAR, COYA GLOBAL Yannis Stanisiere is the key driver be- hind COYA’s global expansion, and he is responsible for all eleven of COYA’s locations. Focused on increasing rev- enue and improving guest experience, he has helped the brand significantly boost its revenue and diversify across the globe. Under his leadership, COYA has developed a loyal and dedicated team, and the staff retention rates lie at an admirable 70% for COYA Abu Dhabi and 60% for COYA Dubai. With over 28 years of experience, Yannis brings a wealth of knowledge and expertise. Joining COYA in 2021, he has success- fully unified the brand and expanded it globally. HADIL ALKHATIB, FOUNDER AND CEO, THE BROTH LAB A genuinely pas- sionate leader, Hadil Alkhatib has revolutionized the F&B market in Dubai, shift- ing it from merely ‘healthy’ to a realm of superfood heal- ing. As a female entrepreneur, she has empowered numerous small businesses, amplify- ing their voices and aiding clients, customers, families, and concepts in reaching their health and business potential. Certified as a holis- tic health and well- ness coach, Hadil is deeply committed to establishing a nurturing and encouraging environment for mothers and women to acknowledge their needs, embrace their power, and express their truths. Amidst her health cri- sis after her first child, Hadil resolved to heal as naturally and holistically as possible from ‘undiagnosed’ and dismissively labelled ‘all in your head’ symptoms and health conditions that had previously left her bewildered, tired, and depressed for three years. Given her journey, Hadil adopts a holistic approach in her practice, assisting her clients in harnessing the power of their minds, body, and spirit. She firmly believes that by tun- ing into these aspects of her client’s lives, they can achieve profound healing on multiple levels and undergo transform- ative life changes. Prioritizing her clients’ individual life experiences, goals, and other ‘Primary foods,’ Hadil devises a tailor-made action plan for nutrition and healing – the ‘secondary foods.’ This plan supports them in progressing towards living their best lives. Besides delivering a meaningful coaching experience to her clients, she guides them and holds them accountable to attain their goals and implement the positive choices they’ve identified. Possessing a Masters degree in HRM, a Professional Train- ing Certificate from The Institute for Integrative Nutrition in New York City in Health and Wellness Coaching, and specialized certification in Gut Health, Hadil has collabo- rated with women in the UAE. Through her award-winning, healthy superfood concepts, she aids in healing their gut, enhancing their energy, delving deeper into the source of their challenges, and, most importantly, fostering self-love and self-care for them to lead their best lives. This service extends to assisting mothers in finding solutions for their little ones, transforming the eating habits of picky eaters and children with severe allergies and food intoler- ances, and addressing IBD and gut diseases – based on the belief that all illnesses initiate in the gut. In her work, Hadil brings a healing presence through com- passion, empathy, deep listening, and her genuine life experi- ences as a mother of two children.
TOP 40 F&B ALL-STARS 57 HOTELNEWSME.COM | OCTOBER 2023 POWERED BY MOHAMAD BALLOUT, CEO OF AWJ, A KITOPI COMPANY Mohamad Ballout is the CEO of AWJ, the region’s leading F&B brand, now a Kitopi company. Founded in Dubai, UAE, in 2014, AWJ operates iconic brands such as Operation Falafel, Catch 22, and Awani. While it spans the UAE and KSA, it also has New York and London franchises. Before his current role, Mohamad was the advisor to the CEO of the Royal Commission of Riyadh City while leading the City Life division as a VP. He was responsible for overseeing several sector strategies, including the development of mixed-use assets in Riyadh. Mohamad has over 22 years of experience across the hospitality and leisure sector, with core competencies in strategic management, real estate development, asset and facilities man- agement, operations management, and retail strategy advisory, leading multi-million-dollar projects. Mohamad holds a Bachelor’s degree in Hospitality Management from the Glion Hotel School in Switzerland and a Bachelor of Science degree from the University of Wales in International Tourism Management. In addition, he recently completed an EMBA at Hult University in Boston. KIM THOMPSON, FOUNDER - OWNER - MANAGING DIRECTOR, RAW COFFEE COMPANY Kim Thompson, the Owner and Manag- ing Director of RAW Coffee Company is an inspiration in the Middle Eastern entrepreneurial scene. She is the first woman in the Middle East to achieve her Specialty Coffee Association Coffee Diploma and is a certified AST instruc- tor. Her steadfast commitment to sup- porting local businesses has positioned her at the forefront of the entrepre- neurial arena in the UAE. Kim also is esteemed as a founding member of Gender Equity, actively advocating for coffee farmers worldwide and driving sustainable, ethical, and community- oriented initiatives.
HCNME COVER 58 OCTOBER 2023 | HOTELNEWSME.COM DIANA RYSBAEVA, RESTAURATEUR, FOUNDER AND CEO, SHI, JIXIANG DIM SUM, AND MOLI BY SHI Diana Rysbaeva is the founder and CEO of SHI's popular Dubai-based Chinese restaurant, the high-end Chinese takeaway concept, Jixiang Dimsum, and the upcoming Moli by SHI. Diana boasts 16 years of experi- ence in the F&B industry and has been an entrepreneur since her late teens, amassing a diverse portfolio of companies, including pre-schools and restaurants. However, it was in 2021, amidst the post-pandemic world, that she conceived the idea to open a restaurant on the newly developed Bluewaters Island, Dubai—a place she adored and deemed ideal for her team to venture into the Dubai market with the inception of SHI Restaurant. Since its establishment, SHI has garnered numerous awards, notably the distinc- tion of being a highly commended Asian Restaurant. Subsequently, Diana launched Jixiang Dimsum at The Beach, JBR, in Febru- ary 2023 and, more recently, at Last Exit in September 2023. The latter is a pioneering takeaway concept, blend- ing fine dining with a beach takeaway experience. Diana firmly believes that fine dining takeout is an enduring trend and one she aims to lead. A hall- mark of Diana's ventures is her adept- ness at presenting customers with exquisitely designed venues, struc- tures, and products—SHI and Jixiang Dimsum share this commonality. Diana's passion for Chinese cuisine and her dedication to crafting visu- ally appealing venues stems from her profound fascination with Chinese cultures and culinary traditions. The artful use of spices inspires her, and she firmly believes that only Chinese hands can consistently produce the high-quality dishes served at SHI and Jixiang Dimsum. Hence, she places great importance on meticulous talent selection for her restaurants. Looking ahead, Diana focuses primar- ily on the GCC region, with high aspi- rations for Dubai to become a culinary destination. Her lifelong dream is to open and own a restaurant in London. RICHARD COWLING, DIRECTOR OF OPERATIONS, GATES HOSPITALITY Richard began his journey in the hospitality industry in the early 90s, starting in Yorkshire’s large-scale country pubs. He swiftly climbed the ranks, securing management positions and pivotally managing new openings and brand refresh sites for Mitchells and Butlers, the UK’s largest licensed retailer. In 2000, enticed by fresh opportunities, he leapt to Lon- don. Over 11 years, he led beloved dining concepts such as Vintage Inns, Browns restaurant and bar at Butlers Wharf, and Gaucho restaurants in Canary Wharf and the O2. His relentless pursuit of perfection and emphasis on team and people development drove significant business success and record-breaking performances. In 2011, Richard relocated to Dubai to inaugurate The Ivy, followed by Marco Pierre White’s Wheelers of St James. He then returned to his roots by opening Reform Social and Grill, Dubai’s first gastro pub, which quickly became a multiple award-winning favorite in the Lakes. In the following years, Richard transitioned into multi- site management, propelling Nakheel’s entry into Dubai’s F&B marketplace. He conceptualized and executed various successful concepts such as Barrel 12, Sun&, Breeze Beach Bar and Grill, Il Faro, Asian Kitchen, Seafood Kitchen, and the development of community sites in Jebel Ali, Jumeirah Islands, and Al Furjan. Subsequently, he held senior leadership roles with Jumei- rah Restaurant Group and served as the COO of Hospitality for the Bin Jabr group. Richard reconnected with Gates Hospitality in early 2021 and oversees all operational as- pects of the Group’s 13 restaurants and bars portfolio.
Our guests were invited to “Cheeseology, a unique story about cheese” powered by myBidfood. We were delighted to captivate attendees with an exquisite 4-course dinner crafted by Michelin Star & Green Michelin Star chef Mathieu Perou, alongside spectacular tables of various Specialty Cheeses crafted by acclaimed Cheesemonger Francois Robin all the way from France!
60 OCTOBER 2023 | HOTELNEWSME.COM REGENERATIVE TOURISM AT THE FRONT LINES OF HOSPITALITY SESSION H otel & Catering News Mid- dle East hosted the an- nual Sustainability Forum 2023 at Sofitel Dubai The Palm, gathering industry professionals from various sectors in the Middle East. With COP28 just a few weeks away, sustainability and climate change are at the forefront of everyone's agenda. Our esteemed hos- pitality panel led a thought-provoking discussion titled 'Regenerative Tourism at the Front Lines of Hospitality.' During this engaging conversation, we delved into the transformative con- cept of regenerative tourism and its pivotal role in shaping the future of the hospitality industry. As we confront the challenges of sustainability and envi- ronmental responsibility, regenerative tourism presents a promising pathway beyond mere sustainability, striving to restore and revitalise communities, ecosystems, and cultures. Together, we explored innovative approaches, best practices, and the profound impact of regenerative tourism on the industry's future. Sharing the stage with distinguished individuals including Sven Deckers, Director of Strategy at Dubai Airports; Aradhana Khowala, CEO of Aptamind Partners and Chair of Group Advisory Board at Red Sea Global; Carl Manlan, Vice President of Inclusive Impact & Sustainability for Central & Eastern Europe, Middle East, and Africa at Visa; Omar Shihab, Founder and Chief Sustainability Officer of BOCA; and Mohammad Hanif Al Qassim, Manag- ing Partner of The Manor by JA and Chief Operations Officer at Maj-ra - The National C-S-R Fund, we began our conversation by examining the philosophy of Regenerative Tourism. This concept surpasses the principles of sustainable and responsible tour- ism, aiming for proactive revitalisation and positive contributions. Each panel member defined the subject matter and emphasised why it is a crucial agenda item. Sustainable and responsible tourism endeavours to mitigate harm and ensure resource longevity, whereas regenerative tourism takes a more proactive approach, focusing on revi- talisation and positive contributions. Aradhana elaborated on the primary goals and objectives of implement- ing regenerative tourism practices within the hospitality sector. Sven and Carl highlighted the significant role that community engagement plays in achieving positive outcomes in regenerative tourism, offering insights into the conversations hospitality, travel, and tourism businesses engage in with local communities to establish mutually beneficial relationships that positively impact the environment's future. Omar raised the essential issue of measuring sustainable efforts in the F&B space and the power of data. He SUSTAINABILITY FORUM 2023 HCNME A recap of the Sustainability Forum 2023
61 HOTELNEWSME.COM | OCTOBER 2023 shared simple yet effective methods for measuring BOCA's sustainable footprint. Mohammad unpacked the economic benefits of regenerative tourism for local communities, busi- nesses, and the economy. Key points from this discussion include: > Holistic Approach to Sustainability: Regenerative Tourism transcends traditional sustainability by taking a holistic approach. It aims to minimise negative impacts and actively seeks to restore and enhance the environ- ment, communities, and cultures as- sociated with tourism destinations. > Ecosystem Restoration: Tradi- tional tourism often depletes natural resources and harms ecosystems. Regenerative Tourism focuses on restoring and regenerating these ecosystems, helping them thrive and preserving them for future genera- tions. > Community Empowerment and Inclusivity: Regenerative Tourism actively involves local communities in decision-making and economi- cally benefits them. It emphasises fair wages, equitable distribution of tourism revenues, and meaningful engagement, ensuring that communi- ties actively participate in and benefit from tourism activities. > Preservation of Culture and Heritage: By involving and empowering local communities, Regenerative Tourism aids in preserving cultural heritage. It respects and integrates local customs, traditions, and knowledge into the tourism experience, preventing cultural erosion. > Long-Term Economic Viability: Regen- erative Tourism promotes sustainable economic growth. Fostering respon- sible tourism practices that benefit local economies ensures the long- term viability of tourism by preventing over-exploitation and encouraging a balanced approach that helps all stakeholders. > Climate Resilience and Mitigation: Climate change is a critical global challenge. Regenerative Tourism ad- dresses climate concerns by encour- aging low-carbon practices, promoting renewable energy, reducing waste, and enhancing overall climate resilience within tourism destinations. > Education and Awareness: Regenera- tive Tourism is a platform for educat- ing tourists about environmental and social issues. Raising awareness and fostering responsible behaviour among travellers contributes to a more informed and conscious global citizenry. > Competitive Advantage for Busi- nesses: Embracing regenerative practices can give businesses a competitive edge in an increasingly sustainability-conscious market. Consumers are increasingly choosing brands that align with their values and prioritise responsible and regenerative tourism. REGENERATIVE TOURISM SUSTAINABLE AND RESPONSIBLE TOURISM ENDEAVOURS TO MITIGATE HARM AND ENSURE RESOURCE LONGEVITY, WHEREAS REGENERATIVE TOURISM TAKES A MORE PROACTIVE APPROACH, FOCUSING ON REVITALISATION AND POSITIVE CONTRIBUTIONS.
SUSTAINABILITY AWARDS 2023 HCNME SUSTAINABILITY Innovation Awards 2023 Sustainability efforts in the hospitality sector of the Middle East have gained momentum in recent years, driven by a growing awareness of environmental issues and a desire to reduce the industry's ecological footprint. Hotels, resorts, and restaurants in the region are increasingly adopting eco-friendly practices to mitigate their impact on the environment. This includes implementing energy-efficient technologies, water conservation measures, waste reduction and recycling programs, as well as promoting the use of renewable energy sources. Furthermore, many hospitality establishments are focusing on sustainable sourcing and promoting local produce to support the community and reduce carbon emissions associated with transportation. Each region has made sustainability a top priority, and in this special feature, we celebrate all the efforts made towards a greener hospitality for all. The Sustainability Innovation Awards 2023 was a prominent event that celebrated the achievements of sustainability initiatives and projects across all sectors in the Middle East. The awards aimed to recognise individual excellence, corporate strengths, and project success across various sectors. Real Estate SUSTAINABILITY AWARDS 2023 HCNME
SUSTAINABILITY Innovation Awards 2023 SUSTAINABILITY Innovation Awards 2023 63 HOTELNEWSME.COM | OCTOBER 2023
64 OCTOBER 2023 | HOTELNEWSME.COM SUSTAINABILITY AWARDS 2023 HCNME SUSTAINABILITY LEGAL PIONEER AWARD INNOVATIVE ENERGY PROJECT OF THE YEAR ASHISH MEHTA & ASSOCIATES SHAMS+ POWER PROJECT | AL MASAOOD
65 HOTELNEWSME.COM | OCTOBER 2023 SUSTAINABILITY Innovation Awards 2023 SUSTAINABLE CONTRACTOR OF THE YEAR SOBHA CONSTRUCTIONS Presented by Mohammed K. Bin Dasmal - MD & CEO - Bin Dasmal Group INTEGRATED UTILITIES COMPANY OF THE YEAR NON-REVENUE WATER (NRW) | MARAFIQ
66 OCTOBER 2023 | HOTELNEWSME.COM SUSTAINABILITY AWARDS 2023 HCNME VISIONARY LEADER OF THE YEAR - (In Construction) SULTAN BATTERJEE | IHCC SUSTAINABLE FM COMPANY OF THE YEAR FARNEK SERVICES LLC
67 HOTELNEWSME.COM | OCTOBER 2023 SUSTAINABILITY Innovation Awards 2023 ECOCABLE GREEN COMPANY OF YEAR OMAN CABLES INDUSTRY WOMAN PROFESSIONAL OF THE YEAR DR. MARYAM FICOCIELLO | RED SEA GLOBAL
68 OCTOBER 2023 | HOTELNEWSME.COM SUSTAINABILITY AWARDS 2023 HCNME SUSTAINABLE MIXED-USE DEVELOPMENT PROJECT OF THE YEAR RED SEA DESTINATION | KEO INTERNATIONAL CONSULTANTS EV TRUCK LAUNCH OF THE YEAR AL MASOOD CVE
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76 OCTOBER 2023 | HOTELNEWSME.COM I n an era where the global tour- ism landscape is constantly reshaping itself, the spotlight has rightfully turned to Ras Al Khaimah (RAK), promising a future as a thriving tourism hub. We have had the privilege to witness first- hand the evolution of the industry and the significant journey that Rixos Bab Al Bahr has embarked upon over the past few years. Amidst this paradigm shift, Rixos Bab Al Bahr – the ultra-all-inclusive family resort – emerges not just as a well-appointed beach destination but as a catalyst fuelling MICE (Meetings, Incentives, Conferences, and Exhibi- tions) activities in Ras Al Khaimah, thus steering the Emirate's evolution into a premier MICE destination. This passage intertwines our progress with the broader narrative of the industry's renaissance. Amidst the industry’s dynamic landscape, our capacity to adapt has enabled us to overcome challenges, ensuring continued stability and progress successfully. We consistently maintain an average 70% occupancy, even during the hot summer months. Additionally, we’ve witnessed an in- crease in UAE residents visiting Rixos Bab Al Bahr for staycations since the pandemic. The hospitality sector parallels a dy- namic organism, with trends mirror- ing the ever-changing tides. Consumer preferences, technological advance- ments, and global events reverberate through this sector, influencing how we serve our patrons. Rixos Bab Al Bahr has adeptly navi- gated both challenging market condi- tions and periods of stability with finesse and strategic insight. Whether it's the architectural designs or our culinary experiences, every facet of Rixos Bab Al Bahr is conceived with a forward-looking vision. This foresight has allowed us to accommodate an array of diverse guests and personalize their experiences to exceed expecta- tions. Just this year, Rixos Hotels UAE was awarded the esteemed certification by the Global Sustainable Tourism Council (GSTC), making it the first ho- tel brand in the region to attain such prestigious recognition. The resort’s unwavering commitment to flexibility underscores our conviction that genu- ine hospitality thrives in understand- ing and exceeding the aspirations of our guests. Rixos Bab Al Bahr’s role transcends that of a family-friendly resort, as it mirrors RAK's burgeon- ing potential as a tourist haven. “Our TRAVEL & TOURISM HCNME NAVIGATING SEAS OF CHANGE HOSPITALITY’S The Rise of RAK as a Premier MICE Destination BY AHMED ELNAWAWY, GENERAL MANAGER AT RIXOS BAB AL BAHR, RAS AL KHAIMAH
NAVIGATING HOSPITALITY’S SEAS OF CHANGE unique ultra all-inclusive concept offers guests everything they could desire during a family vacation or business retreat. Guests have a variety of dining options, a full- fledged entertainment program, thriving kids and teens clubs, as well as a variety of fitness programs available – all included in their stay. This has garnered several local and international repeat guests to the property and ultimately Ras Al Khaimah,” commented Ahmed Elnawawy, General Manager of Rixos Bab Al Bahr. As global attention converges significantly onto this undiscovered treasure, the burgeoning tourism expansion in Ras Al Khaimah comes prominently into view, and the Emirates’ allure is becoming even more apparent. Its pris- tine beaches and rugged mountains are only rivalled by its cultural richness. As the contours of global tourism shift, RAK’s trajectory has transformed into a narrative that summons travellers to experience its galore. Embedded within this narrative, Rixos Bab Al Bahr assumes a pivotal and integrated role. Beyond offering exceptional accom- modations, we serve as essential conduits to the essence of Ras Al Khaimah's identity. The experiences crafted for the guests offer them authentic glimpses into the region's heritage intertwined with a touch of contemporary conso- lation. The concept of MICE has transcended the traditional no- tion of corporate gatherings. Today, MICE activities have evolved into platforms for collaboration, knowledge ex- change, and economic impetus. Rixos Bab Al Bahr, strategi- cally poised and outfitted with state-of-the-art amenities, is an ideal stage for hosting conferences, exhibitions, and events that leave an indelible mark on participants. The seamless fusion of comfort, business, and natural beauty at Rixos Bab Al Bahr creates an environment that nurtures innovation and ignites creativity. We understand that in this rapidly changing world, true success isn't confined to executing events; it's about constructing an environment that fosters connections and fuels the growth of ideas. Rixos Bab Al Bahr’s dedicated commitment to advancing MICE activities has positioned RAK as a desir- able destination where business acumen harmonizes with leisure pursuits. The journey towards enhancing MICE activities undertaken by Rixos Bab Al Bahr mirrors the broader revitalization and ad- vancement sweeping the hospi- tality realm. In addition to par- ticipating in activities arranged by the Ras Al Khaimah Tourism Authority, our sales team is actively attending roadshows to promote the resort as a go-to MICE destination and explore new, potential markets. We mainly focus on international groups, promoting Rixos Bab Al Bahr and Ras Al Khaimah as go-to destinations. Rixos Bab Al Bahr’s commit- ment to nurturing MICE activities translates into an invest- ment in RAK's future. Our initiatives empower local talents, offering avenues for skill refinement and igniting sparks of entrepreneurship. By positioning Ras Al Khaimah as a nucleus of innovation and knowledge, we contribute holisti- cally to the community's development. Through training, employment opportunities, and skill-building initiatives, Rixos Bab Al Bahr is shaping a generation to propel Ras Al Khaimah’s ongoing growth. Rixos Bab Al Bahr’s vision extends beyond the resort’s confines; it envelops the vast expanse of RAK's untapped potential. Rixos Bab Al Bahr's trajectory through the ever-evolving hospitality industry landscape encapsulates the pillars of resilience, adaptability, and innovation. The resort derives significant satisfaction from witnessing Ras Al Khaimah's ascendancy as a hallmark of progress, wherein our estab- lishment assumes a pivotal role in propelling this advance- ment. The synthesis of lavishness, business acumen, and natural allure at Rixos Bab Al Bahr resonates harmoniously with the evolving preferences of contemporary globetrot- ters. The beach haven’s story offers prospects for the industry's resurgence, demonstrating that challenges are fertile grounds for innovation and adaptability. Ahmed Elnawawy, General Manager at Rixos Bab Al Bahr, Ras Al Khaimah
78 OCTOBER 2023 | HOTELNEWSME.COM What is the resort's current market positioning, and how does it differ- entiate itself from competitors in the Ras Al Khaimah region? The resort's current market strategy revolves around providing a range of amenities aimed at families seeking an immersive experience in Ras Al Khaimah. It differentiates itself from its competitors by blending factors, in- cluding its breathtaking natural beach- front setting, seven swimming pools, eleven dining options, exceptional customer service, and a commitment to offering distinctive local experienc- es. These unique qualities enable the resort to shine in a highly competitive market, all while recognising the vital role played by its exceptional team in ensuring guest satisfaction. How important are partnerships with local businesses or tourism boards in the success of the resort's commer- cial initiatives? Partnerships with local businesses and tourism boards are crucial to the suc- cess of the resort's commercial initia- tives. These partnerships can provide access to local insights, promote the destination, and create mutually ben- eficial promotions. Col- laborations with local businesses can enhance the guest experience by offering guests unique experiences and access to local culture and at- tractions. How does the resort approach dynamic pricing and manage- ment to optimise rev- enue during peak and off-peak seasons? Our strategies include adjusting room rates based on demand, special promotions, and packages to attract guests during quieter periods. Data analytics and historical booking patterns are used to inform pricing decisions. How does the resort collect and utilise guest feedback to improve the overall guest experience and inform commercial decisions? The resort collects guest feedback through surveys, online reviews, and direct interactions. This feedback is analysed to identify areas for im- provement and inform commercial decisions. Continuous improvement in service quality and amenities is a priority to enhance the overall guest experience. Could you provide insights into CSR activities the resort is involved in and how they align with the brand image of Hilton? Some of our activities include sustain- ability initiatives, community engage- ment, and supporting local causes. CSR efforts contribute to the resort's reputation and demonstrate a commit- ment to responsible tourism. In what ways has the resort lever- aged technology to enhance guest engagement and drive revenue growth? We use a mobile app for seamless bookings, check-ins, and personal- ised marketing through data analysis. Technology also aids in streamlining operations and improving efficiency. How does the resort plan to stay ahead of market trends and remain competitive in the coming years? To stay competitive, the resort con- tinually monitors market trends and guest preferences. It invests in staff training, property renovations, and innovative guest experiences. Market research and staying attuned to emerg- ing trends in the travel and hospitality industry are vital strategies to remain ahead of the competition. MONEY MATTERS DANIEL EBO WITH HCNME THE BUSINESS OF HOSPITALITY FINANCE