< PreviousAwards judging panel caterermiddleeast.com October 2020 30 This year’s independent judging panel at the Caterer Middle East Awards features some of the industry’s brightest and best Meet judges theAwards judging panel 31 October 2020 caterermiddleeast.com The Caterer Middle East Awards is always a long-awaited event, however the 2020 incarnation is set to be the most highly anticipated yet. Originally planned to take place in June, the wide scale problems caused by the coronavirus outbreak has meant we’ve been forced to push it back until the last month of the year, leaving the industry waiting on tenterhooks. When it does nally happen on December 8 at the JW Marriott Marquis in Dubai, it will be the culmination of 18 months of effort for those involved, with all of those shortlisted having to battle through the toughest year that our industry has ever faced. Now more than ever we need something to celebrate and that’s why we’re delighted to be bringing back our annual celebration live and in-person. As always, we’ll be showcasing the best of the best from the region’s F&B sector, highlighting some of the incredible achievements managed by those still giving their all despite the challenging conditions. From kitchen stewards that have shined bright as they went the extra mile for their customers, to the restaurateurs that have not just survived but thrived amidst the global pandemic, the night will be a joyous celebration of the industry we all love. Tasked with the unenviable task of picking winners from the mountain of worthy entries we received this year are these eight industry leaders — four men and four women — who have studied and debated each of the nominations to nd their champions. David Singleton David Singleton has worked in the hospitality and retail industry in the USA, EMEA and South Asia as a brand builder, creator, operator, franchisee, franchisor for some of the world’s best known and respected brands. He is considered an expert in global franchising. Singleton consults, moderates, speaks, writes, advises and mentors across the hospitality and services sectors, globally. He is an advisory board member of the Global Restaurant Investment Forum: GRIF facilitates investment decision-making within the restaurant space. The forum showcases the hottest restaurant concepts from around the globe and gives attendees a place of focus to connect with investors, owners, franchisors and likeminded senior hospitality professionals. He is also a co-founder of the Middle East Restaurant Association: MERA is a Dubai based restaurant association to represent the voice of the F&B industry in the UAE. It is a hub to connect and promote industry transformation, development and competitiveness as the knowledge hub for the sector. Lynne Bellinger Joining the Marriott family in 2017, Lynne Bellinger is the director of F&B design and development and drives the development projects for food and beverage, as well as overseeing the sourcing and management of third- party restaurant brand and operator relationships to support Marriott’s overall F&B strategy and add value and brand recognition to hotels across the Europe, Middle East and Africa region. A British national, Bellinger has worked in the hospitality industry for 35 years and has been in the Middle East for 28 years. Prior to joining Marriott, Bellinger founded and managed her own business, sourcing internationally renowned restaurant brands, celebrity chefs and unique bar and entertainment concepts for hotels and developers here in the UAE. Michael Kitts Michael Kitts is the award-winning director of culinary arts at the Emirates Academy of Hospitality Management in Dubai. He joined the school as executive Lynne Bellinger David Singleton Awards judging panel caterermiddleeast.com October 2020 32 Michael Kitts Sunjeh Raja Emma Banks Andre GerschelAwards judging panel 33 October 2020 caterermiddleeast.com chef in 2001 and is an ardent promoter of F&B training. After graduating from Thanet Technical College, Kitts began his career at the world renowned Claridge’s Hotel, and has worked in well-known UK establishments such as Les Ambassadeurs Club, The Swallow Royal Hotel Bristol, Hotel InterContinental London, and The Ritz Casino. Sunjeh Raja Sunjeh Raja is the founder, director and CEO of International Center for Culinary Arts (ICCA) Dubai, a culinary training centre. Since its inception in 2005 he has spearheaded the penetration and engagement of the company’s Vocational Education Training programmes on a global scale. Raja leads Fatafeat ICCA Academy Online, an initiative with food channel Fatafeat, a member of Discovery Network and ICCA Dubai, to bring food, television and e-learning together and deliver certi ed home skills culinary education, accredited by City & Guilds, London. Raja specialises in concept, product and business development with a strong foundation in the corporate and nance sectors Emma Banks Based at Hilton’s MEA Regional Office in Dubai, Emma Banks is responsible for F&B strategy and development across EMEA, supporting Hilton’s trading and future pipeline of hotels. Banks was appointed vice president, F&B strategy & development, EMEA, Hilton in February 2019. Banks has a wealth of experience in the food & beverage sector. Prior to her role at Hilton, she was at Jumeirah Restaurant Group (JRG) — the dedicated restaurant division of the UAE-based Jumeirah Group. Banks started her JRG career as operations director in 2013, progressing to managing director in 2018. Her earlier career included operations and business development roles in the UK and the Middle East. Andre Gerschel Andre Gerschel is a native New Yorker with a passion for hotels and food operations. Growing up with French parents, food and cooking was always a central part of family gathering. He is a passionate restaurant turn around operator with a focus on “no shortcut” cooking. In 2015 when the founder of Baker & Spice Restaurants retired he took over the company for the region and expanded the group to over 20 branches across the gulf. He recently exited the group in early 2019 to take over Loudtable Hospitality Investment group as the chief operating of cer. Lindsay Trivers Lindsay Trivers is the founder of The Tasting Class, and on a mission to improve beverage culture in the Middle East through education. With 16 years of experience in the beverage and hospitality sectors, spanning ve continents, Trivers came to the UAE in 2013 to join Dubai’s glittering ve-star hotel repertoire, but has made her biggest impact in the industry since launching The Tasting Class in 2015. The Tasting Class offers both public and private F&B ‘edutainment’ experiences throughout the GCC. Its mission is to share knowledge and education through fun and engaging food and beverage experiences in order to elevate the abilities of its community. In September 2017, Lindsay became an approved instructor of the Wine and Spirit Education Trust (WSET) courses, making The Tasting Class the rst quali ed provider of WSET courses for both consumers and trade professionals in the UAE. Rebecca Sturt Rebecca Sturt is the marketing manager for Rémy Cointreau, Middle East & India and owner of Dubai Bartenders Club. With more than 25 years’ experience in the spirits and bar industry, spanning ve continents, Rebecca has played a pivotal role in not only building and developing concepts for global spirit brands but has assisted in developing over 80 F&B concepts and trained over 10,000 people, whilst developing the bar and beverage scene in the UAE. Passionate about spirits and global trends, Rebecca is currently academy chair for Worlds 50 Best Bars and also sits on the education committee for Tales of the Cocktail. Rebecca Sturt Limdsay Triverscaterermiddleeast.com October 2020 34 IL PASSAGGIO, TH Turning Mediterranean cooking into a live stage show35 October 2020 caterermiddleeast.com HE POINTE, DUBAISpotlight: Il Passaggio caterermiddleeast.com October 2020 36 There are no secrets at Il Passaggio. Customers that turn up at the bright and airy Mediterranean restaurant on Dubai’s The Pointe have front row tickets for the freshly made fun about to be presented to them. The USP to this venue, and one that will help it stand out in Dubai’s crowded F&B scene, is its open glass kitchens that allow customers to see the team in action, crafting and curating their culinary delights. Peeking behind the curtain, you discover that unlike in Oz, the wizards are exactly as you’d expect them to be — highly trained and masterful bakers, pasta chefs, and pastry chefs, all wrapped up in a family friendly locale. “We wanted to open a restaurant and bakery that would become a local favourite in the community,” explains founder Kareem Fahmy. “We chose the Palm as I felt that the area has a genuine neighbourly vibe and a real sense of belonging. Also, as a Palm resident, I always felt the area was lacking a true, traditional bakery where residents could pick up fresh bread and pastries daily.” “Il Passaggio reflects a traditional Mediterranean cafe with rustic charm” Everything is made freshSpotlight: Il Passaggio 37 October 2020 caterermiddleeast.com Having only opened at the start of September, Il Passaggio has quickly lived up to Fahmy’s expectations, with regulars from the area popping in weekly to pick up a warm box of croissants or other favoured fresh pastry. It has helped make the place a community hub — somewhere you can drop by for a quick coffee and cake, or a healthy but lling lunch. It’s hard to say no when the venue is as appetising as the food. Full of light and colour, Fahmy says it was designed to “re ect a traditional Mediterranean café with rustic charm.” “The skylight and open kitchens were classic features used to showcase the space and give a bright and welcoming ambience,” he adds. Meaning ‘the passage’ in Italian, Il Passaggio is all about bringing its clientele on a journey. Whether that’s through the interactivity of the open kitchens presenting everyone from the pizza maker to the coffee roaster or to bringing together different cultures, experiences, and stories, Fahmy says it all ts under the brand’s ethos and essence — curiosity. “Our passage is a unique space, it’s one of the only places in Dubai where you can walk through the kitchen before entering the dining area. As a concept, space, and intersection of Mediterranean culture, it’s truly a unique journey. “The glass kitchens have been a real hit, with guests wanting to lm and share videos on social media. Children seem to enjoy sitting at the pizza station and are mesmerized by the chef creating his dough masterpiece.” While it may be a hit with customers — young and old — it’s important to remember that the open kitchen isn’t just a gimmick, it’s at the heart of Il Passaggio’s concept. “Everything is fresh, from scratch in-house,” elaborates Fahmy. The classic Italian menu is punctuated by dishes such as Mama’s Lasagna, a recipe handed down by Fahmy’s great grandmother, or the Truf e Tear & Share, an Italian twist on traditional Arabic bread with parmesan and black truf e that was created “by accident” while the chefs were brainstorming in the kitchen. An accident so popular it has a customer Pizzas, please!Spotlight: Il Passaggio caterermiddleeast.com October 2020 38 The dining room is light and airySpotlight: Il Passaggio 39 October 2020 caterermiddleeast.com that travels weekly from Downtown Dubai just to enjoy it. “We have also infused traditional recipes with a modern touch to create some of our best-selling bakery items, including our focaccia with sundried tomatoes and feta,” says Fahmy. There have even been a few surprises along the way, with Il Passaggio’s French toast with homemade strawberry jam and vanilla cream quickly becoming a top selling dessert — despite featuring on the breakfast menu. Fahmy says the team tries to source ingredients from local suppliers as much as possible, but also work closely with Italian suppliers to import authentic produce such as mozzarella cheese, pepperoni, bresaola, and, more importantly, truf e. “During summer we cook with (scorzone) black truf e but now that we are heading into a new season we will be showcasing winter black truf e, the uncinatum from Italy,” says Fahmy. “All our our comes from France to ensure traditional avours, it works very well for our campaillou bread and sourdough,” he adds. But will Il Passaggio be sticking to the authentic avours, or can we expect to see some more happy accidents coming out of the glass-fronted kitchens? “De nitely!” says Fahmy. “As a team we are always experimenting with new and creative ideas. We like to showcase ingredients that are in season but also to take traditional avors and add modern day air.” The venue is also dog friendly and Fahmy jokes that Il Passaggio may soon be catering to our four-legged friends. Perhaps a new category for the Caterer Middle East Awards? Fresh bread, anyone? The passageNext >