< PreviousCareers / Appointments 10 / CATERERMIDDLEEAST.COM / MARCH 2025 Fairmont Ajman has appointed of Nagbushan Shenoy as the new head of culinary. With over 12 years of experience in the hospitality industry, Shenoy is known for his operational acumen and hands-on approach to ensuring quality and consistency, his new employers say. Shenoy is responsible for overseeing the hotel’s culinary offerings across multiple outlets, including its signature restaurants, banqueting services and room service. With a solid background in operations and a bachelor's degree in hotel/motel administration/management from Srinivas College of Hotel Management, Shenoy excels in menu development, cost control and team leadership. “I’m thrilled to be leading the culinary team at Fairmont Ajman. Together, we are committed to delivering unforgettable dining experiences that embody both quality and creativity," says Shenoy. "Our goal is to make Fairmont Ajman’s culinary scene one of the best in Ajman by sourcing authentic, seasonal, and health-conscious ingredients, giving them a personal touch, and creating memorable stories that our culinary team can proudly share with our guests." Careers Geoffrey Lachize appointed SHI Hospitality’s operations director The SHI Hospitality group has announced experienced luxury dining expert Geoffrey Lachize as its new director of operations. Bringing with him abundant knowledge leading some of the F&B sector's most acclaimed restaurants, including Four Seasons George V in Paris, Mandarin Oriental and Gault&Millau recognised establishment Josette, Lachize's appointment aligns with the group's next chapter of success. Lachize will lead the charge at both SHI and MOLI restaurants, the former a fine-dining Chinese concept located on Bluewaters Island, while MOLI embodies bold, modern flavour in Dubai Hills Business Park. In addition, he will oversee the hospitality group's expansion into Thailand, a first international market venture for the brand. Under the stewardship of restauranteur Diana Rysbaeva, SHI Group's portfolio of restaurants include SHI, MOLI by SHI, and Jixiang Dim Sum. MOLI by CHI features a menu of the distinct flavours and textures of Chinese cuisine, with a modern twist. It plays to Rysbaeva’s vision of offering a refined Chinese dining experience, spotlighting quality ingredients and inventive cocktails. It also commits to sustainable practices in daily operations, where possible. Fairmont Ajman welcomes new head of culinary CAT_2103_10-11_APPOINTMENTS_13522815.indd 10CAT_2103_10-11_APPOINTMENTS_13522815.indd 1028/02/2025 15:0928/02/2025 15:09Careers / Appointments MARCH 2025 / CATERERMIDDLEEAST.COM / 11 Dubai’s Boardwalk appoints new head chef Francesco Sica joins CÉ LA VI Dubai as general manager With more than 24 years of experience in the hospitality industry, Francesco Sica brings a wealth of expertise in luxury dining, service excellence, and operational leadership. Having held key managerial roles for over eight years, including more than four years as a general manager, Sica has a proven track record of cultivating high-performance teams and delivering exceptional guest experiences. Holding senior roles at iconic venues across London, Dubai, Miami and Monaco, he has built a distinguished international career in luxury hospitality. Notably, he served as GM at Bacchanalia Mayfair in London, managing a high-profile 140-seat restaurant and exclusive club, delivering impressive results in both revenue and guest satisfaction. He also led openings for Caprice Holding, including Sexy Fish Miami, where his expertise in team development and brand identity was key to success. Formative experiences at luxury concepts like Coya and Sette at Bvlgari Hotel London, were key in shaping his expertise and memorable guest experiences. One of Dubai's veteran restaurants, Boardwalk, has appointed a new head chef. The venue at Dubai Creek Resort has brought in Cristiano Bellantoni to run the kitchen. Hailing from Italy, Bellantoni’s culinary journey began in Rome, where he trained in some of the country’s most esteemed kitchens. His early career saw him working at Open Colonna, from chef Antonello Colonna, where he mastered the art of Italian pastry and bread-making. “In Rome, food isn’t just a necessity, it’s a way of life," he said. "You find it everywhere, from the corner café serving the perfect espresso to the bakeries where you can grab a slice of pizza al taglio on the go. That’s the feeling I want to bring to Boardwalk, food that is comforting, authentic, and always at the heart of an experience.” He then went on to hone his skills at L’Andana, Tenuta La Badiola in Tuscany, a restaurant under the Alain Ducasse Group, where he gained experience working under accomplished Italian chef Omar Agostini, focusing on fish, pasta and pastries. His career further expanded beyond Italy, where he worked at Witschi’s Restaurant & Bar in Zürich, a highly acclaimed fine- dining venue that once held a Michelin star and 18/20 points in Gault Millau, under chef Heinz Witschi, one of Switzerland’s most renowned chefs. CAT_2103_10-11_APPOINTMENTS_13522815.indd 11CAT_2103_10-11_APPOINTMENTS_13522815.indd 1128/02/2025 15:1028/02/2025 15:10Careers / Day in the Life 12 / CATERERMIDDLEEAST.COM / MARCH 2025 CAT_2103_12-13_DAY IN THE LIFE_13522813.indd 12CAT_2103_12-13_DAY IN THE LIFE_13522813.indd 1228/02/2025 15:1028/02/2025 15:10Careers / Day in the Life MARCH 2025 / CATERERMIDDLEEAST.COM / 13 Massimo Fonte, general manager at SUSHISAMBA Abu Dhabi, brings over 20 years of hospitality expertise to his role. An Italian with a diploma in accounting from Giovanni Verga College, he transitioned into the food and beverage industry, managing prestigious Dubai restaurants like Armani/Ristorante and Chic Nonna. Now at SUSHISAMBA Abu Dhabi, Fonte oversaw the opening, upholding its brand ethos while ensuring operational excellence, strong team development and outstanding guest experiences. His expertise spans pre-opening strategies, recruitment, and training, making him a vital asset to the brand’s expansion. Below, he takes us through the daily workings of his role. 7am: The day starts early, with a quick workout session setting the tone for a productive day, followed by a healthy breakfast to fuel up. A moment of quiet refl ection or a scan through hospitality news helps me stay on top of industry trends and upcoming challenges. 10am: The work day begins with reviewing schedules, reservations, and upcoming events to ensure all operations are running smoothly. This is the time for answering emails, updating reports, and coordinating with department heads to align priorities for the day. 4pm: One of the most important moments of the day is the team briefing. We gather the staff—both front- and back-of-house — for a motivational talk, ensuring everyone is aligned with Massimo Fonte A day in the life of The SUSHISAMBA Abu Dhabi GM traded numbers for food more than two decades ago, and has never looked back the brand's vision and high standards. I emphasise: "When you're at SUSHISAMBA, you're not just serving; you're creating memories." I try to inspire positivity, excellence, and attention to detail. 5pm: I make a round of the venue, ensuring every detail—from table settings to lighting — is flawless. This is also an opportunity to engage with staff, offering coaching moments on guest service, upselling techniques, and ways to enhance the overall experience. 6pm: As the evening rush begins, I take charge, overseeing the dinner service. Whether it’s greeting guests, addressing feedback, or ensuring smooth communication between the kitchen and front-of-house teams, I am at the heart of operations. Engaging with diners and monitoring the ambience ensures that every detail meets SUSHISAMBA’s high standards. 12.30am: As service winds down, I oversee the closing procedures, thanking the team for their hard work and dedication. A debrief with department heads follows, analysing the night’s performance and identifying areas for improvement. 1am: After a long, fulfilling day, I take a moment to reflect on the highlights and lessons learned, jotting down ideas for the future. Success for me isn’t just about running a restaurant; it’s about inspiring the team and ensuring every guest leaves with unforgettable memories. CAT_2103_12-13_DAY IN THE LIFE_13522813.indd 13CAT_2103_12-13_DAY IN THE LIFE_13522813.indd 1328/02/2025 15:1028/02/2025 15:1014 / CATERERMIDDLEEAST.COM / MARCH 2025 CAT_2103_14-15_NEW RECRUIT_13522814.indd 14CAT_2103_14-15_NEW RECRUIT_13522814.indd 1428/02/2025 15:1128/02/2025 15:11MARCH 2025 / CATERERMIDDLEEAST.COM / 15 Careers / New Recruit Born in Calabria, Italy, Francesco Torcasio’s culinary journey began at just 15 years old in a pastry shop near his hometown. From there, he honed his craft in some of the most prestigious kitchens in Italy and London before making his mark in Dubai. Now promoted to executive chef at Chic Nonna in DIFC, Torcasio combines his Italian heritage with global influences to craft a dining experience that bridges tradition and innovation. With plans to expand the brand globally and a new menu on the horizon, he shares the values, lessons, and ambitions that have shaped his path and will continue to define Chic Nonna’s culinary future. How did you fi rst get into the industry? I began my culinary journey at the age of 15 in a pastry shop near my home, where I was taught the fundamental basics of cooking. While pastry provided a solid foundation, I always knew I wanted to expand my skills beyond just one area. Over the following years, I gained experience across different sections of the kitchen, developing my knowledge and learning diverse techniques from various chef role models who inspired my journey. Can you tell us how your journey so far has prepared you for this new role? My expertise lies in building strong client relationships, particularly in an open kitchen setting, as we have at Chic Nonna. Throughout my journey, I have honed my leadership and operational skills, but my true passion lies in creating exceptional dining experiences for our guests, ensuring every visit is memorable. Have there been any mentors in your career so far? Yes, throughout my career, I’ve had the privilege of learning from several mentors, both in Dubai and during my time working in Italy. Their invaluable guidance has helped me navigate challenges, refine essential skills, and broaden my perspectives. They have consistently encouraged me to step outside my comfort zone, provided practical advice and constructive feedback along the way. Their influence has been instrumental in shaping my approach to leadership, teamwork, and my commitment to continuous growth. How will you measure success in your new role? I measure success in my new role by carefully considering all client feedback and, most importantly, by the smiles on our guests’ faces as they leave Chic Nonna. Their satisfaction and happiness are the true indicators of a job well done. My management style is centered on fairness and support. I aim to help my team learn and refine their techniques, drawing inspiration from my own experiences in the pastry kitchen and the invaluable lessons I learned from my mentors. I believe in fostering an environment where growth and collaboration are encouraged, ensuring that every team member feels valued. I am always present to guide them, whether it’s offering hands-on training, sharing constructive feedback, or addressing challenges together. For me, successful management is about creating a cohesive team that works seamlessly towards delivering exceptional results. Any advice to your fellow professionals? My advice would be to keep striving and stay committed, even when faced with challenges. Everyone experiences both good and bad days, but perseverance is key. Surround yourself with a strong team and focus on collaboration, as success is rarely achieved alone. Stay curious, keep learning, and never lose sight of your goals, as the rewards of hard work and dedication in this industry are truly priceless. While you’re in this industry, it is worth remembering – ‘one team, one goal’. What is your ultimate goal in the industry? The ultimate goal of mine in the industry is to expand the Chic Nonna globally. We’ve already made significant strides with our recent opening in Courchevel, and I aim to take it further by establishing a presence in key cities across Europe, such as Milan, and in the United States, starting with Miami. With new projects already in the pipeline, the focus is on not only growing geographically but also ensuring that each location embodies the brand’s ethos and delivers exceptional dining experiences. It’s about building a legacy that resonates worldwide. Francesco Torcasio The new recruit Chic Nonna’s executive chef on the values, lessons, and ambitions that have shaped his path “Surround yourself with a strong team and focus on collaborating with them” CAT_2103_14-15_NEW RECRUIT_13522814.indd 15CAT_2103_14-15_NEW RECRUIT_13522814.indd 1528/02/2025 15:1128/02/2025 15:1116 / CATERERMIDDLEEAST.COM / MARCH 2025 Opinion Matcha momentum Kim Thompson, co-owner & managing director at RAW Coff ee Company, on what’s fuelling the popularity of matcha in the region CAT_2103_16-17_OPINION_13522818.indd 16CAT_2103_16-17_OPINION_13522818.indd 1628/02/2025 15:1228/02/2025 15:12MARCH 2025 / CATERERMIDDLEEAST.COM / 17 Opinion Matcha, the finely ground green tea powder that has captivated health enthusiasts and tea lovers worldwide, is a beverage steeped in tradition and innovation. In the UAE, this ancient Japanese specialty is experiencing a surge in popularity, driven by rising health consciousness, innovation, and a demand for premium quality. Matcha’s origins date back over 450 years to Japan’s central mountains, where green tea growers refi ned high-altitude cultivation during political unrest. This led to the creation of matcha, particularly the Imperial Grade, a benchmark of quality. Combining traditional practices like shading and hand- picking leaves with modern techniques ensures mat cha’s vibrant colour, umami fl avour, and antioxidant content – fi ve times higher than other teas. The global matcha market, valued at US$4.3 billion in 2023, is projected to grow to US$5.78 billion by 2028 at a compound annual growth rate of 10.7 percent. Key drivers include increased health awareness, a preference for natural ingredients, and innovative marketing strategies. Sustainability and eco-friendly practices, alongside automation and advanced processing, are also shaping the industry. In the UAE, Matcha’s popularity mirrors global trends. Consumers are drawn to its antioxidant-rich profi le, energy- boosting properties, and versatility in beverages. Younger demographics prefer chilled, on-the-go Matcha options, often combined with non-dairy and no-added- sugar ingredients. These preferences align with broader wellness-focused lifestyles, solidifying Matcha’s place in the region’s evolving beverage culture. Pre-COVID, global matcha sales grew by 15 percent annually. While 2020 and 2021 saw a dip due to the pandemic, 2023 rebounded with a 35 percent increase over 2019 levels. The latest projections indicate an additional 37 percent growth globally, with the Middle East contributing signifi cantly to this surge. In the UAE, RAW Beverage Trading, an extension of RAW Coff ee Company, has played a pivotal role in introducing Bon Accord matcha products to the region. During the COVID-19 pandemic in 2020, RAW identifi ed matcha as a product that aligned with their ethos of quality and consistency. Since then, matcha has become a core off ering, catering to both B2B and B2C markets. RAW’s offerings include hot, cold, and blended matcha beverages tailored to a health- conscious demographic. The company emphasises sustainability and innovation, leveraging eco-friendly packaging and advanced techniques to deliver high-quality products. By focusing on convenience and consistency, RAW has positioned itself as a leader in the regional matcha market. As matcha’s popularity grows, sustainability remains a priority. Innovations in packaging and production aim to reduce environmental impact while preserving the essence of this ancient beverage. These eff orts align with consumer demand for ethically produced, high-quality products. Matcha’s growth trajectory in the UAE and globally highlights its enduring appeal. With its health benefi ts, versatility, and cultural signifi cance, matcha continues to resonate with a diverse audience. CAT_2103_16-17_OPINION_13522818.indd 17CAT_2103_16-17_OPINION_13522818.indd 1728/02/2025 15:1228/02/2025 15:1218 / CATERERMIDDLEEAST.COM / MARCH 2025 Hospitality trendsetter James Knight-Paccheco wears many hats, the most recent of which involves a mic and candid conversations. From being a TV host to a chef, Knight-Paccheco recently celebrated the 100th episode of his The Chef JKP Podcast, which has been running since May 2020. Clocking more than 500 hours speaking to the backbone of the globe’s culinary industry, Knight-Paccheco revealed some of the most important lessons on his webcast journey to Caterer Middle East. What trait do you think all industry leaders have in common? Every industry leader I’ve interviewed shares an incredible passion for what they do. It’s the unwavering drive that gets them through the tough times and pushes them to constantly evolve. This passion is not just for cooking or running a restaurant, but for hospitality, for nurturing people, and for creating unforgettable experiences. Have you learned anything that you will use in your own culinary career? Absolutely. One key takeaway is that resilience is paramount. Many of the leaders I’ve spoken with have faced significant challenges, but they’ve managed to pivot, adapt, and come out stronger. It’s a reminder to stay fl exible and innovative, no matter what happens in the kitchen or the business. I’ve also learned the importance of creating and nurturing relationships within the industry. Collaboration and a solid support network can make all the diff erence in success. What makes for the best interviews? The best episodes are those where the guest opens up and shares personal stories. When we move beyond the technicalities of food or business and get into what drives them as James Knight-Paccheco In conversation with 100 episodes in, the chef shares the biggest lessons from his podcast journey individuals, that’s where the magic happens. Authenticity is key, when guests speak from the heart about their journey, struggles, and triumphs, it resonates deeply with listeners. Can you see a thread or trend about where the industry is going? One of the clear trends is a shift toward sustainability and local sourcing. More chefs are focusing on how to reduce waste, working with local producers, and embracing a more responsible way of cooking. Additionally, there’s a move towards celebrating third- culture cuisine. Chefs are blending traditional dishes with global infl uences, creating something unique to Dubai, which is a true melting pot of cultures. How does it feel being the interviewer after years of being interviewed? Being the interviewer is a refreshing change. It allows me to step into the shoes of someone who is curious and inquisitive, rather than always being the one with the answers. It’s humbling and enlightening because I get to learn from other experts and understand their perspectives. Plus, I love hearing the stories of how diff erent chefs have navigated their careers. It’s a constant source of inspiration. Any tips for those who may be nervous about being interviewed or represented in the media? First and foremost, be yourself. Authenticity is everything. Don’t overthink your responses - people connect with genuine stories and real emotions. Also, preparation is key. Know what you want to convey, but don’t rehearse to the point where you sound robotic. Relax, and remember that interviews are just conversations. If you focus on sharing your passion and your unique journey, the rest will fall into place naturally. “When being interviewed, don’t overthink it - people connect with genuine stories and real emotions” Careers / In Conversation CAT_2103_18-19_IN CONVERSATION_13522816.indd 18CAT_2103_18-19_IN CONVERSATION_13522816.indd 1828/02/2025 15:1228/02/2025 15:12MARCH 2025 / CATERERMIDDLEEAST.COM / 19 Careers / In Conversation CAT_2103_18-19_IN CONVERSATION_13522816.indd 19CAT_2103_18-19_IN CONVERSATION_13522816.indd 1928/02/2025 15:1328/02/2025 15:13Next >