< Previoushoteliermiddleeast.com September 2022 20 Mondrian Doha Ibrahim, who has been with the hotel since its pre-opening, rst started as director of sales and marketing, later own over to Dubai to cast his eye for up-to- the-minute hospitality at the SLS Dubai. Retaining his sales and marketing role in tandem with his GM position, Ibrahim explains a key to the Mondrian’s success has been marketing, relevance and the creation of a rm identity. He said: “The team has always been committed to delivering a unique experience to guests, whilst ensuring Mondrian Doha stayed true to its bold, disruptive, and ingenious DNA. We have completely rede ned lifestyle hospitality in the region over the past ve years. “Our success has been driven by attracting a diverse, cultured and trendy public with engaging campaigns and creative videos and an unmatched visual identity. “We differentiate ourselves by remaining a true hospitality trendsetter, ‘ordinary’ is not a word in our vocabulary. Instead, we like to focus on the extraordinary – delivering fresh and unique experiences to guests day in, day out.” Echoing Ibrahim, Farhat celebrates Mondrian Doha’s strong place in the market over the years, despite some challenges and hurdles. Farhat said: “Since the day we opened, the team at Mondrian Doha has worked tirelessly to ensure the highest level of service and to become a key hospitality destination in Doha. Mondrian Doha was the rst time the brand launched a property in the Middle East and since then has paved the way for our other brands to open in the region. Throughout the last ve years, we have, of course, faced challenges, including the biggest pandemic-induced crisis the hospitality industry has ever seen. Despite this, adaptability has always been at the heart of Mondrian’s spirit, and true to form, the team developed creative ways to continue engaging with the public, while making sure our initiatives boosted the property’s nancial performance.” Thanks to the team, Mondrian Doha has welcomed some of the biggest names in show business and cinema including JLo, David Beckham, Paris Hilton, Maluma, Katy Perry and Shah Rukh Khan, expanding the hotel’s reach to global audiences “ The idea of reach has always been something that fuelled both the CEO and the GM. Ibrahim said: “I still have my marketer spirit in everything I do, especially with my dual role I get to experience the full picture of the hotel. The special occasion of our anniversary was also marked through the creation “Mondrian Doha launched at just the right time in this market” Mikel Ibrahim21 September 2022 hoteliermiddleeast.com Mondrian Doha journey of their greatest fantasies. “We are proud winners of several awards in our lifetime, including for our wonderful employees and hotel team, accolades for our dining venues and for our cutting-edge luxury design. We don’t do what we do for the awards, but it’s always a bonus that really boosts team morale and shows that our work is being recognised within the industry.” Ibrahim adds: “We’ve been hosting internal town halls where we get the full team together in one place to celebrate the achievements of everyone at Mondrian Doha. We wanted to use this opportunity to really motivate the employees who have successfully completed ve years with Mondrian by opening new positions within the team and offering well deserved new promotions. “I put my team at the heart of everything I do. I recently introduced a Mondrian Number 5 initiative as part of the hotel’s fth anniversary. I wanted to initiate something which gave a voice to my team who volunteered to give feedback on every element of the hotel. The reason I did this is because they’re on the frontline; they know better the guests and what they want and need from the hotel – so who better to advise? It’s a simple but highly effective strategy and the team were very responsive to it. I’d like to think my team would describe me as a passionate, innovative trendsetter and a team player. I strive to always put my energy into benefiting the hotel and my team while driving our quest for excellence and out-of-the-box solutions.” What sets Mondrian Doha apart is that it can go as far as its teams’ Morimoto Doha of a new lm titled ‘A New You’. The short lm produced by The Film House; a Cannes-award winning Doha-based lm and photography production house, commemorates the experiences exuded by Mondrian Doha over its ve years.” Ambitious marketing is only one part of Mondrian Doha’s success. Both Farhat and Ibrahim agree – passionately – that the hotel’s staff are at the heart of the hotel and its strong ve years. Farhat says: “I personally think the brand came at just the right time – we’ve seen time and time again that great hospitality is not just about fancy interiors, clean rooms, and polite service; it is rst about the people, the staff and the guests, and the ability to offer a once-in-a-lifetime experience, taking each guest on a imagination allows. With no shortage of clever marketing ideas, more activations on the way, and of course, the FIFA World Cup Qatar 2022 on the way, the next five years of Mondrian look just as bright as the previous. Ibrahim and Farhat both nish the interview by agreeing on a mission: “To be successful, we have to respond to the latest market developments and uctuations of demand; to respond to the guests’ wishes even before they appear; to dare to make bold choices and go for the disruptive ideas, and, of course, be present for the community and inspire even during the toughest times.” Chadi Farhat Mikel Ibrahim, a passionate, charismatic hotelier successfully introduced Mondrian Doha to the market, making it the ‘place to see and be seen’ in Qatar. He is one of Ennismore’s driving forces in the Middle East in his dual role as Regional VP of Sales and Marketing and General Manager Chadi Farhat is behind the steering wheel for many of the region’s most innovative properties. Namely, he heads up operations, sales, marketing and planning for Delano, Mondrian, SLS, and SO/. ABOUT THE LEADERShoteliermiddleeast.com September 2022 22 With most hotels housing multiple F&B venues covering all kinds of cuisines, entry points and styles, not to mention banqueting and in-room dining, it’s important for properties to have someone in charge of all kitchen operations with strong culinary, management and organisational skills. Being an executive chef running a hotel’s outlets is no small task, which is why we’re celebrating 50 of the very best in the region with our second annual Power List. Anuraj Nair Executive chef, Crowne Plaza Muscat A highly skilled professional and passionate executive chef with over 25 years of experience in hospitality Anuraj Nais is described as a chef that’s been turning heads across the hotel and local community for his successful and creative innovations in culinary offerings. While his F&B department was short on staff, he ensured smooth operations and a very Adil Shaikh Executive chef, Sheraton Oman Hotel Passionate about his profession, Adil Shaikh is constantly on the lookout for new ideas, and innovative ways to increase hotel revenue. Looking after all of the dining outlets at Sheraton Oman Hotel, Shaikh is described as an impressive leader full of creative ideas. He recently launched the Asado Gourmet ef cient recovery of the department’s overall performance. Hotel general manager Herve Corvest said: “ He is a man of his word, an excellent communicator and a professional with very good sense of diplomacy. Over the past year, chef Anuraj focused on impacting business direction and performances through effective leadership strategy. His tactical decision making, inspirational leadership and a forward-thinking approach help him to create an innovating culinary offerings supporting the F&B revenues growth.” Brunch as well as engaging theme nights, including seafood night, Asado gaucho night, Omani sabla night and more. In June 2022 the chef signed an agreement with the Oman Food Bank to distribute surplus food among the needy and reduce waste. Achyutananda Das, his pastry chef, said: “Under chef Adil’s leadership I’ve learned to smash my goals. He encourages us all and gives us the con dence boost we need. He is a great leader.”Executive Chef Power List 23 September 2022 hoteliermiddleeast.com Bilal Saleh Executive chef, DoubleTree by Hilton Sharjah Waterfront Chef Bilal Saleh joined DoubleTree by Hilton Sharjah Waterfront one year ago – three months before the hotel opening. From concept development, menu creation and department creation, he led the culinary team through the intensive three months of pre-opening of the hotel and the successful nine months of opening. Saleh is well respected chef and known for developing his staff members. Over the past year, his department saw four internal promotions re ecting Saleh’s commitment to growth. Burges Chinoy Executive chef, Al Bandar Rotana Hotel Dubai For the last 12 years Burges Chinoy has spent his career with the UAE’s Rotana hotel gorup. Described as a versatile chef with pre-opening as well as operational experience, he excels in F&B operations, Claudio Dieli Culinary director, Jumeirah Muscat Bay As the culinary leader of Jumeirah Muscat Bay, chef Claudio Dieli brings over 26 years of experience to the table. He spearheaded the restaurant concept designing, menu creation, hiring culinary team members, training new talent and launching the F&B promotions. With his passion for nurturing new talent, along with the resort’s human resources team and local universities in Oman, he is Claudio Cardoso Culinary director, SLS Dubai Joining the popular SLS Dubai in 2021, chef Claudio Cardoso has poured his heart into the ve-star property. Few other chefs in Dubai hospitality put as much personality on the plate as Cardoso does. Thanks to Cardoso’s efforts, SLS Dubai is maintaining a strong and sustainable approach by sourcing products that are locally grown. The team was also recently cost control, organisation, food hygiene training, payroll control, and employee relations. His experience includes extensive tenures in India, Africa, Middle East and an exposure in Malaysia. currently leading an internship programme developing young chefs to be world-class culinary experts in the years to come. GM Zeki Ozal shared: “Since joining Jumeirah Muscat Bay, chef Claudio has been an in uential contributor to the pre-opening phase and day-to-day operations. His culinary expertise, work ethic and exceptional creativity have been vital to the concept of designing and launching the ve restaurants and bars of the resort which represent one of the three brand pillars in Jumeirah luxury – Signature Dining Experiences. awarded the Dubai Green Star for its commitment to sustainability. The natural world and different cultures serve as chef Claudio’s main sources of inspiration, constantly providing the spark for new culinary concepts. Cardoso’s love for the natural world extends beyond the kitchen and into his numerous volunteering roles, which includes being a proud ambassador for Cool Earth, a non-pro t organisation that raises awareness against deforestation and climate change.hoteliermiddleeast.com September 2022 24 Executive Chef Power List Carmine Pecoraro Carmine Pecoraro, Executive chef, Conrad Abu Dhabi Etihad Towers Accustomed to serving Hollywood celebrities and international royalty, Italian-South-African chef Carmine Pecoraro has worked at numerous award- winning restaurants and iconic hotels. His 20 years of experience in F&B spans prestigious venues from the Middle East to the UK. Pecoraro perfected his skills at some of the world’s nest venues, including Burj Al Arab, the iconic Arabian resort at Dubai’s Madinat Jumeirah, JW Marriott Marquis Hotel Dubai and Emirates Palace in Abu Dhabi. He was also part of the pre-opening team of the upcoming Royal Atlantis Resort & Residences. He held leading positions at the Michelin-starred Waldo’s Restaurant in Berkshire, UK, and the prestigious Michelin-starred Number One Restaurant in Scotland’s famous Balmoral Hotel. No stranger to hard work, Pecoraro started from the bottom and worked his way up. He spent the rst six months of his career solely peeling 200 kilos of potatoes and understands the importance of working for your success. Since joining the team a year ago, he has helped the property secure multiple awards including two prestigious Gault&Millau UAE awards. He also successfully led the groundbreaking FreshOnTable campaign, which saw him partner with 50 local farms to champion locally made and grown vegetables, poultry, and seafood. Thanks to the success of this initiative, it will now be rolled out across all Hilton properties. He has made signi cant steps to improve the diversity of the hotel’s kitchens by hiring and training a number of women. Moreover, Pecoraro manages 120 chefs and 13 outlets that operate seven days a week. He is described as an in uential and highly organised member of the Conrad family who is involved with hiring people for even the most senior positions. He has proved his ability to stay calm under pressure and successfully manage busy restaurants. Jean-Yong Pittion, Conrad Abu Dhabi Etihad Towers’ director of F&B had this to say about the executive chef: “Carmine is sharp, focused, hugely inspiring and a great colleague. Every day he works tirelessly from 8am to around 10pm, and he never complains or loses his positive attitude. Able to switch quickly between Italian, Latin American, British, and Japanese cuisine, he is versatile and multi-talented. At the Rosewater all-day dining restaurant, he oversees the team as they make all their bread and pastries. Passionate about sustainability, I admire that he strives to use seasonal ingredients and reduce waste wherever possible.” A natural-born leader, Pecoraro keeps his staff engaged by coming up with fun challenges and consistently encourages them to improve their skills by undergoing training across different restaurants. Personable and charming, he makes a point of knowing all his regular guests on a rst-name basis, and he prioritises having a close relationship with each person on his team and supporting them in any way he can.Executive Chef Powerlist 25 September 2022 hoteliermiddleeast.com Chadi Terro Executive chef, Park Rotana and Park Arjaan by Rotana Abu Dhabi When a skilled cook reaches the level of executive chef in any establishment, the role quickly becomes not only about culinary skills but also leadership skills. The ability to lead, inspire and mentor a brigade of staff in the heated kitchen environment is vital for any successful executive chef. Chadi Terro embodies this truth, hailed not just for his handling of ingredients, but his place in his hotels, with his colleagues describing him as “a pillar of the community”. Chef Terro is closing in on half a decade of service at Park Rotana and Park Arjaan by Rotana in the UAE capital. During those five years, he has remained an assuring voice with a steady hand for his team, even during the turbulent times of the pandemic. A Lebanese national, Terro started in the kitchens at a very young age in Beirut, demonstrating his natural ability to pick up new skills and eagerness for growth. Going on to work for hotels in Qatar and the UAE, he rst joined Rotana in 2010 as executive sous chef with Beach Rotana Abu Dhabi. At his current hotels, he has successfully rolled out all the gastronomic offers back last year – from the popular brunch at Cooper’s, the theme nights at Ginger and had even surpassed the Ramadan Iftar and festive season gures pre-Covid. A culinary leader known to strongly motivate his team of chefs, he has pushed for the Park Rotana kitchen team to achieve one gold, four silver, seven bronze and ve merit certi cates at the prestigious World Chefs Congress & Expo, held recently. He is also responsible for brand-wide menu revamps at Teatro. His general manager, Rabih Melhem shared: “Chadi Terro is an executive chef who just keeps getting better in his craft. Just when you thought he has done something amazing at work or with his team, he will surprise you with an even better achievement. “He is adapable, innovative and highly proactive. More than his years of culinary experience and technical know-how, it is Chadi’s innate passion for our industry that makes him set the bar higher and higher for himself and his team. It is a pleasure working with Chadi and he, as always, is indeed an inspiration for us all in the hospitality industry.”Executive Chef Power List hoteliermiddleeast.com September 2022 26 Daniel Zschaetzsch Executive chef, Hampton by Hilton Marjan Island Being an all-inclusive resort, Hampton by Hilton Marjan Island has one of the most fast-paced F&B environments in the emirate. Chef Daniel Zschaetzsch leads ve separate kitchen brigades, a total of 110 chefs from all across the world. He writes up all the menus for the hotel and will continuously develop its culinary direction. Zschartzsch is also part of the Hilton Focused-Service MEA innovative quality group, working on developing new concepts for F&B, starting from menu engineering to pricing and local market development. He handles seven F&B outlets at the property, Including all day dining which provides daily meals for 515 rooms, CLAW BBQ and Karma Kafé by Buddha-Bar. Danish Merchant Executive chef, Sheraton Grand Doha Resort & Convention Hotel Danish Merchant leverages his 16-plus years of experience to lead a myriad of top Doha dining establishments. These include Al Hubara, La Veranda, a Sweet Temptation cake shop and even Nusr-Et Steakhouse. Over the last 12 months, Diyan Manjula De Silva Executive chef, Radisson Blu Hotel, Dubai Deira Creek Diyan Manjula De Silva manages a massive food and beverage portfolio that includes 15 restaurants and bars, 21 meetings and events space and outdoor catering of up to 20,000 guests. He has progressed through his career in this hotel since 1996. From his humble David Dahlhaus Executive chef, The Ritz-Carlton Doha Another top chef out of the Marriott stable, David Dahlhaus has overseen the catering for number of top events held at the hotel, including the Qatar Economic Forum 2022. Thanks to him, food quality has improved immensely, as has guest satisfaction, while employee turnover has dropped by double digits. the chef has been actively involved in boosting sustainability achievements through his department. He has worked to swap out more than 80 percent of the hotel’s takeaway containers to bio- degradable variants; he also played a leading role in renewing the hotel’s Green Key certi cation and works with local farmers and suppliers to incorporate their produce into his menus. His team will also cater one Qatar’s World Cup stadiums. beginnings as commis ii, he went through several challenges and worked his way up to becoming an executive sous chef under chef Uwe Micheel, president of the Emirates Culinary Guild, then eventually became the hotel’s executive chef. In the past 12 months, he has overseen relaunches and refurbishments; boosted the F&B revenue budget; boosted diner satisfaction; and managed an exclusive catering contract during Expo 2020 Dubai. “I am delighted that David is part of The Ritz-Carlton, Doha’s expert culinary team”, said GM Carlo Javakhia. “His in-depth knowledge of global cuisine, ne dining experience bring an exciting additional dimension to the hotel’s already prominent restaurant and catering scenes. More than a chef, David is a business partner. I see David as a real embodiment of The Ritz-Carlton brand; his enthusiasm, ethos, eye for detail and team empowerment are just incredible.”Executive Chef Power List 27 September 2022 hoteliermiddleeast.com Fabien Fayolle Executive chef, Armani Hotel Downtown A previous Caterer Middle East Awards winner, Fabien Fayolle has led the lavish Armani Hotel Dubai to historic gastronomic heights in the last 12 months. Under his direction, Armani/Ristorante was named in this year’s Gault&Millau UAE guide, one of the few venues in the country to be awarded a three toque rating. Moreover, Fayolle was part of the team to open the rst certi cated kosher restaurant in UAE, and he designed a seasonally changing menu that offers a global gourmet take on kosher cuisine designed to re ect Dubai’s multicultural demographic. Underpinned by innovation, the menu honours signature Armani dishes with avours and preparations from Asia and Europe to the Middle East. Filipe Diniz Executive chef, Premier Inn Dubai Chef Filipe Diniz handles 36 food outlets across 15 brands in three countries for the Emirates Leisure Retail portfolio, including all the Mr Toad’s and Neuvo outlets at Premier Inn’s seven hotels in Dubai. In the past year, he has also grown his Premier Inn restaurant team to 60 staff, and developed multiple head chefs to Ibrahiem Alsaied Executive chef, TIME Oak Hotel & Suites Ibrahiem Alsaied has been working his way up TIME Hotels since 2010 and is now serving as executive chef for one of its best-known hotels. In the last 12 months, he has hit his targets while also boosting food safety practices Hussain Dagher Executive chef, Al Raha Beach Hotel Executive chef at one of Abu Dhabi’s veteran properties, Hussain Dagher was previously executive Oriental chef at Bab Al Shams Desert Resort. He now looks after all the dining venues at Al Raha Beach Hotel, including La Piscine Pool Bar & Restaurant, Azur, the Arabian- styled Wasanah, the Al Manzil Clubhouse, multi-kitchen operations chefs. Premier Inn’s operations manager Rian Potgieter is delighted with the chef’s work. He said: “Chef Filipe is a natural leader who understands that the continuous development and strength of his team is key to the ongoing success and exceptional standards. “With the peak travel season and major events such as the World Cup just around the corner, Premier Inn F&B outlets are set to be a hive of activity this winter.” across the property. Venues under his remit include Pranzo Restaurant, Al Bal Restaurant, Mugs & Munch and Waves. He has spent more than 17 years in the industry, starting as a commis chef and going on to hone his craft throughout the years. Described as a leader, he has also worked continuously to train up his team and lead from the front. and Sevilla. Dagher brings almost 30 years of culinary experience to the plate, having worked across Lebanon, England, Germany, Spain and the UAE. Much of his Dubai experience was spent with Jumeirah Group, where he started out as a demi chef de partie for Jumeirah Beach Hotel. He continued to rise through the group, holding positions at Souk Madinat Jumeirah, Jumeirah Mina A’Salam and eventually the agship Burj Al Arab Jumeirah hotel. Executive Chef Power List hoteliermiddleeast.com September 2022 28 Ilias Doulamis Executive chef, Conrad Dubai Ilias Doulamis is another chef using his department to help drive the message of sustainability. He was a strong advocate and contributor to this year’s One Billion Meals in Dubai and was also part of a Top Table Masterclass at Gulfood 2022 in which he showcased a zero-waste dish. The hotel’s head of operations Khaled Khaled shared: “The feedback from guests has always been outstanding. Chef Ilias has played an essential role in making one of our Greek restaurant as one of the leading Greek restaurants in the UAE. He has contributed to restructuring the culinary team and is constantly developing new concepts and dining experiences. He has also been working to enhance the green and sustainable F&B offering.” James Hawkes Assistant director of culinary, Nikki Beach Resort & Spa Dubai James Hawkes has been with the Nikki Beach brand for almost four years. He now oversees kitchen operations for Café Nikki, Soul Lounge, the pool and beach, and private dining as well as events catering. In his current role, he is in charge of the resort’s entire culinary John Buenaventura Executive chef, Hilton Abu Dhabi Yas Island John Buenaventura is the youngest executive chef in Hilton EMEA at 36 years old. During his time with Hilton, he has opened three properties for the group across different brands: Waldorf Astoria DIFC, the Al Seef Cluster and Hilton Abu Dhabi Yas Island. Now based on Yas, he has run major events and functions, including Joergen Sodemann Executive chef, The Ritz-Carlton Amman The culinary mastermind behind one of the most important ve-star openings in the Jordab Joergen Sodemann ew in from The Tokyo EDITION for his role, in which he leads Ambros, Soleil, The Founder’s Room, Roberto’s and more. An example of his forward thinking is Soleil, a contemporary department. His responsibilities include all menu developments, nancial goals, staff recruitment, ensuring consistency across all hotel F&B outlets, waste reduction, and development of the sustainability projects. The past year has been an incredibly intense time at Nikki Beach Resort & Spa Dubai with over 200 events of various sizes, from intimate weddings in villas to private events at the beach club. All of which, Hawkes has delivered on. catering for F1, UFC, Etihad Arena Concerts, FINA World swimming championship, the Hilton Development Conference, and the visit of Hilton CEO Chris Nasseta . He is also a culinary instructor with Hilton, working with tourism authorities to train the next generation of chefs. Outside this region, he is a board member of the Centre of Culinary Arts School in Manila where he works with a number of non-pro t organisations to get more aspiring chefs into professional positions. farm-to-table restaurant focused on healthy living and sustainability. He also strives to mentor and motivate his team. GM Tareq Derbas said: “Resonating with the brand’s values of continuous innovation, chef Joergen brought unprecedented culinary concepts to Jordan, drawing inspiration from his travels over the years. His focus on seasonality and sustainability sets the hotel apart by offering guests meaningful experiences.”Executive Chef Power List 29 September 2022 hoteliermiddleeast.com Jovian Mascarenhas Executive chef, Radisson Dubai DAMAC Hills In July 2022, Jovian Mascarenhas was promoted to to executive chef at Radisson Dubai DAMAC Hills, in recognition of his contributions to the hotel. Venues such as FireLake Grill House and Hessa Street Kitchen have performed so well that the hotel is adding another F&B concept to meet demand. The Japanese-Peruvian outlet will open this November under the eye of Mascarenhas. At the hotel, chefs are trained in all major skillsets in not just their own area but all apects of the kitchen. That means each chef has not only their primary skillset such as butchery, but a secondary skillset such as baking, enhancing their overall knowledge. This is all through the guidance of Mascarenhas. Kasem AlKhobi Executive chef, Kempinski Hotel & Residences Palm Jumeirah Having worked at Kempinski Hotel & Residences Palm Jumeirah since 2011, Kasem AlKhobi moved up to executive chef in 2021. He leads the entire F&B and banqueting department and celebrated by his GM not only as a culinary leader, but a champion of health and safety. In the past Marina Akhmedova Executive chef, Centara Mirage Beach Resort Dubai With more than 20 years of culinary experience, Marina Akhmedova today handles all department operations at the Centara Mirage Beach Resort Dubai. General manager Sebastien Scheeg shared: “We are proud to have had Marina on board, alongside her Kevin Fleming Executive chef, So tel Dubai The Palm When it comes to leading culinary operations at a property like So tel Dubai The Palm – with its 546 rooms and 11 restaurants – precision is key. Kevin Fleming is heralded not only as a ne chef in the kitchen, but also someone with a keen eye for operations, a business person and a leader leading from the front. 12 months, every team member received training on the more rigorous health and safety measures as well as making sure the hotel was accredited by the world’s leading food safety certi cation companies. GM Hani Selim said: ‘It has been a joy to have a talented chef like Kasem on our team. Not only is he a consummate creative and an avid problem-solver, he is very likeable and wonderful with his own team and our guests.” executive sous chef, chef Ning, who we brought in from Thailand. Their collaboration will help us reach the heights we want to reach, in order to be the leading family destination in the UAE and the region.” Before Centara, Akhmedova was cluster executive chef at Centro Capital Centre and Arjaan by Rotana in Abu Dhabi. She has also worked in Ras Al Khaimah, Amman, Sharjah and Moscow. Since he took the reins of the kitchens at the Palm Jumeirah resort, things have only gone up. Food revenues are up 60 percent YOY and trending well above budget YTD. The World Eatery has rocked to the top of its comp set and n pulls in more than 500 brunch goers each month. He is also part of the launch team for Laguna Lounge and relaunch team of Hong Loong, and has spearheaded a fresh direction for Moana which now focuses on locally sourced produce. Next >