< PreviousSpecial Report Power 50 2019 Caterer Middle East | December 2019 www.caterermiddleeast.com 20/ Chef s With three new openings across the region this year, including Aya and Fika in Dubai, the all-encompassing dominance of Izu Ani shows no signs of waning. It was evident from the moment he took La Petite Maison on to Th e World's 100 Best Restaurants list and continues to this day. Since going out on his own, every- thing Ani has touched has turned to gold. Whether it’s GAIA seamlessly slotting in to the tough DIFC fine dining scene last year, and subsequently opening in Mo- naco, or opening both Aya and Fika in the same month, Ani has shown total belief in his ability to score success. There’s still more to come. With Ani citing opening three places in less than a year as his biggest achievement of year, he could be set to outdo that in 2020 with four concepts in the pipeline for the UAE and a number in Europe. He cites cleaner food as being the next big trend in the Middle East, and he’s tried to get ahead of the curve with Fika’s wholesome fare. And if Ani’s doing it, the rest of the region won’t be far behind. Izu Ani CHIEF OF CULINARY RESEARCH AND DEVELOPMENT, DUBAI HOLDING British NUMBERS GAME... 1 600 STAFF 26 YEARS IN F&BPower 50 2019 www.caterermiddleeast.com Special Report /21 December 2019 | Caterer Middle East Chef s The dynamic duo are the Middle East’s most recognisable chef partnership thanks to their series of hit restaurants and frequent appearances in campaigns for the likes of Spinneys and Marks and Spencer. Folly by Nick & Scott has been their breakout hit, and since 2018 they have added and expanded to it with Th e Rooftop followed by Th e Wine Bar. But the opening of modern European concept Verve Bar & Brasserie was the duo’s biggest challenge of the year. Already highly regarded for his modern take on Indian cuisine at Tresind and Carnival by Tresind, Himanshu Saini has taken his reputation to new heights with Tresind Studio. As a chef’s table experience it’s the perfect vehicle to show- case his award-winning take on gastronomy, and his collaborations with a number of Michelin-starred chefs from Asia show that he is well within that league in terms of talent. Will he achieve his aim of winning a Michelin star in the next fi ve years? Gregoire Berger has led a quiet revolution at Ossiano at Atlantis, The Palm, moving away from the a la carte menu and launching a set menu experience that has seen a double digit increase in revenue year-on-year. He has spent the past year flying the flag for both Ossiano and Dubai abroad and he is one of the chefs that will surely be pivotal in bringing Michelin to the region and putting some stars in the Middle East. In just over a year in the role, Ben Tobitt has seen his remit ex- panded with a doubling of Sarood Hospitality’s portfolio in 2019. Now in overall charge of 55 restaurants including some Dubai favourites such as Pierchic and Th e Noodle House, Tobitt has intro- duced a number of cost saving initiatives across the portfolio including the creation of acentral butchery and sustainability improvements. Now in 2020, Tobitt aims to completely remove single-use plastic from his kitchens and “make memories that last a lifetime”. Nick Alvis & Scott PriceHimanshu Saini Gregoire BergerBen Tobitt 23 45 CHEFS AND CO-FOUNDERS, NICK & SCOTT RESTAURANT GROUP British CORPORATE CHEF, PASSION F&B Indian CHEF DE CUISINE, OSSIANO French GROUP EXECUTIVE CHEF, SAROOD HOSPITALITY BritishSpecial Report Power 50 2019 Caterer Middle East | December 2019 www.caterermiddleeast.com 22/ Chef s Few chefs in Dubai have the pedigree of Reif Othman. From executive chef at Zuma Dubai to looking after the kitchens of Sumosan Twiga in Dubai, Monaco, and London, Othman has seen and done it all But now he’s invested in himself, opening the 30-seat Reif Japanese Kushiyaki to rave reviews and large queues this year. Investors are currently banging down his door to take it interna- tional — so expect it to see it around the world soon. 2019 has been a breakout year for Emirati chef Khaled Al Saadi. It has seen him go from working under some of the top chefs at Atlantis, Th e Palm, to leading his very own restaurant concepts including the recently opened Micro by PappaRoti at Dubai Mall. Keen to both showcase his talents and learn from others, a master- class partnership with Tom Aikens at Th e Edition Abu Dhabi, and an Emirati menu collaboration with Boca head chef Matthijs Stinnissen, have expanded his reach further. For fans of Akmal Anuar’s 3 Fils, and there are many, 2019 has been a long time coming — fi nally we have a second concept from the popular chef. Anuar had to fi ght hard to make 3 Fils a success, but now it’s one of Dubai’s most highly regarded restaurants. It’s one of only a dozen to make the World’s 50 Best Discovery list for Dubai, and now Anuar has opened a sister restaurant, intimate dessert bar Brix, which continues his desire for chef-led experiences. Lincoln Hospitality came out of nowhere to either take over or create four concepts in the past year. As group executive chef, that means the buck for La Serre, Th e Loft at Dubai Opera, Distillery, and Taikun stops with Brian Voelzing. Having built everything — from the teams in the venues to the menus and brunch concepts — from scratch, Voelzing has had a mammoth task on his hands but managed it with aplomb. Reif OthmanKhaled Al Saadi Akmal AnuarBrian Voelzing 67 89 CHEF-OWNER, REIF JAPANESE KUSHIYAKI Singaporean HEAD CHEF, MICRO BY PAPPAROTI Emirati FOUNDER, 3 FILS Singaporean GROUP EXECUTIVE CHEF, LINCOLN HOSPITALITY CanadianPower 50 2019 www.caterermiddleeast.com Special Report /23 December 2019 | Caterer Middle East Chef s It’s now won enough awards and at- tracted enough custom to no longer be called a hidden gem in DIFC, instead BB Social Dining is becoming a major influencer on the scene. That’s down to co-founder Alex Stumpf’s innovative Asian-inspired menu which has put it on the map. Stumpf points to Noma founder Rene Redzepi’s use of turning common ingredients into a culi- nary experience as his biggest inspiration, and it’s clear to see the parallels in what Stump attempts with local produce. BB Social Dining will no longer be just a tucked away DIFC secret in the com- ing year. Plans are afoot to take the brand to Saudi Arabia, and move into premises three times the size of the original. There the challenge for Stumpf will be to take the cozy atmosphere provided by its current narrow, three-storey experience and repli- cate it elsewhere. But then people didn’t think a concept in BB’s current location would work, so we know that Stumpf loves to take on a chal- lenge. Indeed his eyes are set on taking the brand worldwide and to continue making creative and playful food for his diners. Alex Stumpf EXECUTIVE CHEF AND CO-FOUNDER, BB SOCIAL DINING German NUMBERS GAME... 10 19 YEARS IN THE F&B INDUSTRY 11 YEARS IN THE MIDDLE EASTSpecial Report Power 50 2019 Caterer Middle East | December 2019 www.caterermiddleeast.com 24/ Fr anchise Evgeny Kuzin has made a liv- ing out of bringing world class concepts to the Middle East and while the last year has been no exception, it’s also seen his Bulldozer Group take its own brands to the world. Gaia launched at the tail end of 2018 with Izu Ani at the helm, and it has now seen international success in Monaco. The principality has also seen another home- grown Bulldozer concept make waves with the company’s superclub Base opening a Monte Carlo outlet during the Formula One grand prix. The change in Bulldozer’s approach was also seen with London import China Tang being dropped for an original concept Shanghai Me in DIFC. But big names in world class locations remains Bulldozer’s speciality. Antika Bar made the move from Beirut to Dubai, while Scalini and L’Atelier de Joel Ro- buchon both popped up in Saudi Arabia capital Riyadh. Expect to see a permanent Scalini in Ri- yadh in the coming year, and much more to follow in the next five. Evgeny Kuzin MANAGING PARTNER AND CO-FOUNDER, BULLDOZER GROUP Russian NUMBERS GAME... 1 900 STAFF 9 YEARS IN F&BPower 50 2019 www.caterermiddleeast.com Special Report /25 December 2019 | Caterer Middle East Franchise Marco’s New York Italian in Abu Dhabi is the latest addition to RMAL Hospitality’s stable, with Elias Madbak agreeing a joint venture with the famous chef’s Black and White Hospitality group to create Black and White International which holds the rights globally for all of his restaurants. A Marco’s New York Italian looks set to open in Dubai in 2020 also, while the powerhouse that is Wagamama continues to roll on with two more locations coming in Dubai this year. With over 200 concepts launched to his name in the Middle East, Keane’s Stefan Breg is the man people call on to bring their dreams to reality. Having helped bring the likes of Hakkasan and Pierre Gagnaire to the region, Breg’s reputation precedes him and at Keane he has played a key part in bringing restaurants to the W Dubai, Mall of the Emirates, and Yas Island and in 2020 he wants to help savvy hotel groups go toe-to-toe with standalone restaurants. With a heavy focus on finding the right people to push its brands forward, Eathos has been steadily building a strong portfolio including the likes of Joga, SushiArt, Kababji, and Tortilla. The man steering the ship is Andy Holman, and he has stream- lined the company’s food preparation with the launch of a new central kitchen unit in Dubai's JLT capable of preparing up to 1.8 tonnes of food per day. Elias MadbakMert Askin Stefan BregAndy Holman 23 45 MANAGING DIRECTOR, RMAL HOSPITALITY American PRESIDENT, FOOD & BEVERAGE, AZADEA GROUP Turkish GROUP STRATEGY DIRECTOR, KEANE British CEO, EATHOS British Mert Askin cut his teeth at the sharp end of the d.ream group before making the move to Azadea Group in 2014, but now his concepts compete with anything the team behind Nusr-et and Zuma can off er in the casual sector. Eataly, Paul, and Th e Butcher Shop & Grill are just some of the nine brands and over 100 outlets than Azadea op- erate in the Middle East, and Askin says that approximately 15 new units are expected in the next 12 months. Dark kitchens and virtual brands are just two of the ways that Askin is planning to help grow Azadea in the coming years.Special Report Power 50 2019 Caterer Middle East | December 2019 www.caterermiddleeast.com 26/ Fr anchise Fulfilling the dual responsibilities of looking after the F&B opera- tions of SWR Hospitality and the design team of restaurant fit-out company Creneau International, Dirk van de Haar has proven himself a man of many talents. Under the SWR Hospitality banner, van de Haar has built up an enviable portfolio with the restaurant operating group. With a mix of own operation and franchised properties, the likes of Cargo, Le Petit Belge, Belgian Beer Café, and Maison Mathis have become bywords for industry excellence. All of the success stems from opening the first Belgian Beer Café in the UAE at Crowne Plaza Dubai Festival City many years ago as restaurant manager, but van de Haar hasn’t looked back since, with 15 outlets currently under his belt. Awards have been forthcoming includ- ing a number of nominations for Caterer Middle East awards and other industry success, highlighting the impressive man- ner in which van de Haar is perceived in the Middle East’s F&B industry. 2020 look set to continue that for- ward momentum, with more openings on the horizon. Dirk van de Haar DIRECTOR, CRENEAU INTERNATIONAL & SWR HOSPITALITY Dutch NUMBERS GAME... 6 300 STAFF 12 YEARS IN THE MIDDLE EASTPower 50 2019 www.caterermiddleeast.com Special Report /27 December 2019 | Caterer Middle East Franchise Alghanim industries is behind the likes of Wendy's, Costa Coffee, and Slim Chickens, with Phil Broad leading the team as vice president of food and beverage. Having taken over Costa Coffee in the Saudi Arabian market, Alghanim is looking towards continued growth in 2020 and taking advantage of what is sure to become the biggest F&B market in the region within the next few years. Broad successfully oversaw the launch of Dubai's fl agship Wendy's. Richard Barclay has overseen portfolios spanning over 30 countries worldwide and has worked in the UK, US, and the Middle East. Barclay leads a portfolio of over 50 restaurants across a number of foodservice brands including Carluccio’s, Zafran India Bistro, and Max’s, through Foodmark, which is the F&B division of Landmark Group. In 2019 Barclay was promoted to the position of CEO. Having brought Cinnabon and Seattle’s Best Coff ee to the UAE in 2001, Walid Hajj continued to expand Cravia with the in- troduction of Zaatar w Zeit, Carvel Ice Cream, and Five Guys joining the group in the coming years. With an aim to bring well-established brands with built-in cus- tomer bases waiting to be engaged, Cravia looks set to continue its growth throughout the GCC. Despite tough market condi- tions, Th e Coff ee Club, operated by Liwa Minor Food & Beverages has opened 10 new outlets in the past 12 months. CEO Ravi Chandran has built a new face for the Australian brand in the Middle East, focusing on creating a customer experience for the modern generation. Big plans are afoot for the brand which aims to launch 70 more outlets in the region by 2024, with expansion focused on Saudi Arabia and the UAE. Phil BroadRichard Barclay Walid HajjRavi Chandran 78 910 VICE PRESIDENT, F&B, ALGHANIM INDUSTRIES British CEO FOODMARK (LANDMARK) British FOUNDER AND CHAIRMAN, CRAVIA Saudi Arabian CEO (MENA), LIWA MINOR FOOD & BEVERAGES IndianSpecial Report Power 50 2019 Caterer Middle East | December 2019 www.caterermiddleeast.com 28/ Hot els Michael Ellis was brought into Jumeirah Group with a titanic reputation, and he has immediately set about show- ing just why that was. As a former head of the Michelin Guides, few people on the planet are as well-versed in fine-dining as Ellis, and Jose Silva, CEO of Jumeirah Group, has given him total autonomy to turn Dubai into a world class fine-dining destination. It was out with the old and in with the new immediately. Nathan Outlaw departed Burj Al Arab and in came no fewer than three chefs with Michelin backgrounds — with seven stars at their previous restaurants between them. As the jewel in Jumeirah’s crown, Burj Al Arab is set to become the go-to spot for fine- dining in Dubai. Across the board, new menu concepts have been implemented with the goal of elevating Jumeirah Group’s concepts to the level expected of the Michelin Guide — and no one has a clearer understanding of that level than Ellis who says he expects to be collecting global awards for Jumeirah’s restaurants within five years. Michael Ellis CHIEF CULINARY OFFICER, JUMEIRAH GROUP American NUMBERS GAME... 1 01 YEAR IN THE ROLE 22 YEARS IN F&BPower 50 2019 www.caterermiddleeast.com Special Report /29 December 2019 | Caterer Middle East Hot els The past year has seen Christian Abell aim to reinvigorate the way Marriott International thinks about F&B in the region. By adopting an independent restaurant approach, and taking inspira- tion from smaller concepts around Dubai, Abell aims to make Marriott truly stand out on the Middle East food scene. Not that Abell is against bringing in big names. The introduction of Massimo Bot- tura ("the world's best chef") to W Dubai for his first concept outside of Italy was an incredible coup that drew attention from around the world. But it's in their own operated outlets that Abell wants Marriott to think more agile. Abell has also introduced the More Cravings website to act as a window to all of Marriott's outlets in the UAE. With 1.2 million website page hits already, it appears to be proving popular. Marriott has 600 F&B outlets in the Middle East, and with the changes he has introduced, Abell believes that in the next few years you will begin to see innovative new concepts flourishing under the Marri- ott umbrella. Christian Abell VP OF FOOD & BEVERAGE, MARRIOTT INTERNATIONAL Australian NUMBERS GAME... 2 23 YEARS WITH THE COMPANY 02 YEARS IN THE MIDDLE EASTNext >