< PreviousExecutive Chef Power List hoteliermiddleeast.com September 2022 30 Mariangela Ruggiero Cluster executive chef, Hilton Dead Sea Resort & Spa King Hussein bin Talal Convention Centre Managed by Hilton Since Mariangela Ruggiero left Italy this year for the Kingdom of Jordan to take up her assignment with Hilton, she has increased female representation in her department signi cantly. Almost a quarter of her team are female and Ruggiero is celebrated as an inspirational trailblazer for her female contingent. As part of this wider mission, she frequently lectures students at the Royal Academy of Culinary Art in Amman specialising in motivational discussions based on women in leadership (with an emphasis on the kitchen). Director of operations Bill Dewell said: “Maria is the rst ever female executive chef working in Jordan as well as the rst female executive chef for Hilton in the entire Middle East and Africa region “As such she carries the weight of this responsibility to not only represent women in the culinary operations of largescale hotel chains in a completely male dominated business but to inspire a new generation of talent to seek careers in hospitality.” Dewell continued: “In a short time she has also taken on the role of F&B leader within the business here in the Dead Sea and coordinates the activities of not only the culinary operations but also the service team and the business itself, working on new concepts under development and marketing the existing business through curated promotions and competitor reviews to ensure market relevance, as well as guest satisfaction. “Maria attacks her job with confidence and passion and her focus this year will be to balance the offer in the Dead Sea by introducing more local products while educating customers to assist in eliminating food waste.” In terms of sustainability, she has introduced a herb garden that provides produce for the hotels Italian restaurant which currently grows cherry tomato, fava beans, chili, cauli ower, broccoli and mixed herbs. As part of this mission she is leading the movement of farm-to-fork in Jordan. Additionally, she has sourced Jordanian wagyu beef, meaning the hotel now serves Jordanian wagyu hotdogs by the pool as well as select locally bred beef in the à la carte offering. Executive Chef Power List 31 September 2022 hoteliermiddleeast.com Mikhail Tolkachev Executive chef, FIVE Jumeirah Village Mikhail Tolkachev continues to outdo himself at the popular FIVE Jumeirah Village. Joining as chef de cuisine and now acting as executive chef, his last 12 months has been de ned by a string of successful openings, award wins and strong nancial results. In the past 12 months, culinary revenue has grown by 40 percent at FIVE Jumeirah Village and, despite an approximate 30 percent hike in product prices, the hotel has managed to effectively maintain food costs. Under his leadership, the hotel’s Goose Island Tap House scooped up Best Pub Food at the Time Out Dubai Restaurant Awards 2022, complementing its three wins last year. He has also been instrumental in the launch of The Mansion at the hotel. Matthew Goodlet Executive chef and director of culinary, Atlantis,The Palm and Atlantis, The Royal The sheer scale of Matthew Goodlet’s job is impressive by itself. As culinary head of Atlantis, he handles 31 venues at Atlantis, The Palm and a further 17 at the upcoming Atlantis, The Royal. This puts him in charge of a brigade of more than 1,000 people, as well as making him accountable for celebrity-backed restaurants from the likes of Gordon Ramsay and Heston Blumenthal. In line with Atlantis, The Palm’s sustainability initiative Atlantis Atlas Project, Goodlet leads the culinary arm of the initiative to ensure the vast division complies with all plans and that F&B falls under the silver certi cation for Earth check. As well as over 100 sustainable items on the menu’s-all single use plastic has been removed from the front of house F&B operation aside from takeaway. Mazen Khadour Executive chef,Ramada Hotel & Suites by Wyndham Ajman Mazen Khadour has introduced an urban farm at his hotel, as well as a compost machine and a zero land ll facility, which earned the hotel Green Globe Certi cation. He also serves on several panels to reduce food wastage, save energy and bring green initiatives to the industry. A senior member of the Emirates Culinary Guild, Khadour has spent more than two decades opening hotels and restaurants and launching projects to improve operations and service. Executive Chef Power List hoteliermiddleeast.com September 2022 32 Ramy El Mligy Executive chef, Crowne Plaza Jeddah Al Salam Crowne Plaza Jeddah Al Salam’s Ramy El Mligy, as boosted his department’s productivity levels, enhanced service standards of his team, and contributed to sizable savings on food purchases. Leading two signature outlets, all-day dining and ballroom dining, he has worked to develop new menu concepts across the hotel, underpinned by a commitment to driving down food waste. His F&B manager Oussama Khalil said: “Ramy has a great way of leading the team within his kitchen; consistently being able to maintain and boost the hotel’s standards. “Beyond his duties in the kitchen, he’s also very guest-facing, always willing to go out and meet our guests, personally striving to increase guest satisfaction.” Mohamad Chabchoul Executive chef, Grand Millennium Business Bay Working within Grand Millennium Business Bay, Mohamad Chabchoul is responsible for Beau Rivage Bistro, The Podium, the main kitchen, banquets and catering. In the past year, he has successfully launched a brand new menu in Beau Rivage with a focus on locally sourced and produces salads, vegetables and Oysters, focusing on heritage and local produce. His GM Andrea Strim said: “Under the direction of Mohamad, we have seen a signi cant enhancement in the hotel’s dining offerings with plans to raise the bar on the Beau Rivage Bistro concept by bringing thoughtful creativity and extensive restaurant and hospitality experience to the table. Keep up the positive work, and thank you for your dedication.” Moritz Neumann Culinary director, JW Marriott Marquis Dubai Moritz Neumann is in charge of 300 chefs, 60 stewards and four food safety specialists at JW Marriot Marquis. He also onboarded 40 culinary interns who will be trained and developed to join the team. Neumann has also grown revenues year on year and held costs while maintaining quality of produce. Hotel manager Nick Patmore said: “Moritz wants to be known for the quality of food the restaurants at the JW Marriott Marquis are serving on daily basis and he would never compromise on quality just to save on costs. Professionally driven to constantly renew, refresh and innovate ,is probably the best way to describe him. He is liked and respected by his team, peers and leaders.”Executive Chef Powerlist 33 September 2022 hoteliermiddleeast.com Rene Johari Executive Chef, DoubleTree by Hilton, Dubai – Business Bay Closing in on 15 years in the industry, Rene Johari is a celebrated chef who has worked across regions, continuing to learn more about different cuisines, while remaining committed to celebrating and elevating flavours of his native Malaysia. At DoubleTree by Hilton Dubai – Business Bay, he leads the kitchen at the hotel managing his culinary team and food preparation at the hotel. Previously he has worked for celebrity chefs and at Michelin-star restaurants. Chef Johari initiated the renowned, successful Malaysian Night at My Square, opening the gates to the Malaysian culture and culinary experience for the people of the UAE. The Malaysian Night is a Malaysian- themed experience for the world to indulge in and explore Malaysian cuisine at DoubleTree by Hilton Dubai – Business Bay. My Square also offers an impressive breakfast, with a diverse blend of flavors from Arabic, European and Asian cuisines for a healthy start to the day. His skills and passion for Malaysian cuisine are reflected in his work at Hilton. In January 2022, he was presented the responsibility by the Malaysian Pavilion and Malaysian delegation at Expo 2020 Dubai to be the guest chef to cook and craft the Malaysian Day Dinner Gala dinner hosting other delegates from over 190 participating nations. Furthermore, he is a co-member of the Masters of Malaysia Cuisine (MOMC) movement in collaboration with Tourism Malaysia and a culinary expert for the Malaysian Ministry of Agriculture and Food Industries in Dubai (MAFI-Dubai). Johari was also chosen by Hilton as one of the hotel group’s six culinary heroes in the UAE for 2021. With the launch of Indian resto-bar Republic, the chef introduced yet another innovation to his audience. Republic is a vibrant hot spot where guests can indulge in modern Indian street food with unobstructed views of the iconic Burj Khalifa. He oversaw the concept, design and menu of Republic, reflecting different elements of Indian culture and cuisine. Republic is a proud, home-grown concept from the heart, offering local exotic flavors from India with a modern twist. DoubleTree by Hilton Dubai – Business Bay general manager, Hany Ahmed said: “When Rene wears the chef´s hat, we see him create art with his cooking skills; meticulous with creativity and perfection. He is a down-to-earth individual who lives and breathes cooking, behind the introduction to Malaysian cuisine at DoubleTree by Hilton and an undeniable talent with unparalleled professionalism. “With so much extensive experience up his sleeve, he is a gem in the world of culinary experts. I am proud to have him serve as the Executive Chef at DoubleTree by Hilton. With every year passing, Rene amazes us all with his innovative creations he brings to the table continuously.”Executive Chef Power List hoteliermiddleeast.com September 2022 34 Reiner Lupfer Executive chef, Jumeirah Emirates Towers While Reiner Lupfer only took on the executive chef role in Jumeirah Emirates Towers’ culinary operations in March 2022, he immediately proved his skill and leadership when he led his team to serve over 25,000 guests during this year’s Ramadan activation. His guest list also includes members of Dubai royalty as they chose the venue to entertain the biggest names across industries at the hotel. The hotel also reported a record-breaking revenue for the Ramadan event. Rawad Al Kabalan Executive chef, Vida Emirates Hills Rawad Al Kabalan heads culinary operations for Origins, Junipers, Stage 2 and the pool bar at Vida Emirates Hills. He also handles any catering events and will soon expand his scope to a follow-up Vida in Dubai Marina. Over the last year, he has successfully designed culinary concepts including Vida’s Epic Home Kits, which include the cheese and DIY kits, a grab and go concept and MiniMe. “Chef Rawad has contributed greatly to the food and beverage outlets with his Rudolf Wilhelm Segers Resort director of culinary operations, Hilton Salwa Beach Resort & Villas and Deserts Falls Water & Adventure As resort director of culinary operations at Hilton Salwa Beach Resort & Villas, chef Rudolf Wilhelm Segers is responsible for 20 dining outlets and 230 staff. He is credited as a driving force behind the Qatari hotel’s strong opening period and continues to make time to mentor each of his staff members. “Chef Rudolf has truly demonstrated resilience and showcased true leadership which is extremely valued by every “Chef Lupfer never runs out of ideas and enthusiasm for his craft. During his rst month in the hotel, he immediately showcased his capabilities by leading the team in presenting one of the best Ramadan culinary offerings in the city,” said GM Kirti Anchan. member of his team. His leadership style ensures the development and continuous growth of his team who seek guidance and inspiration. The team would follow him everywhere for the legacy role model that he is,” said deputy GM Saleh Batiaineh. culinary air, impressing every palette who has had the pleasure of sampling his concepts,” said the hotel’s general manager Nuno Carnaxide.Executive Chef Power List 35 September 2022 hoteliermiddleeast.com Sarthak Kochar Executive chef, DoubleTree by Hilton Dubai M Square Hotel & Residences Sarthak Kochar’s last 12 months has seen him organise a 5,000-cover iftar event; partner with Dubai Tourism to get more people of determination into hospitality; and mentor dozens of staff in his brigade. A Hilton colleague shared: “I`ve had the pleasure of working with Sarthak at the Hilton Al Hamra Spa & Golf Resort. A top talent and right off the start, I was impressed by Sarthak`s focus, credence, entrepreneurial spirit and love for his Russell Impiazzi Executive chef, So tel Dubai The Obelisk Russell Impiazzi is on a mission to establish So tel Dubai The Obelisk as a leading culinary hub in the city by demonstrating his core values: Authenticity, quality, creativity and sustainability. Executive chef since December 2020, he successfully leads a team of 80 chefs across ve dining outlets and 10 banqueting facilities. “Chef Russell is a very dedicated man. He is dedicated to offering the best quality food to our guests and ensure their satisfaction; his top priority is for them to have the best possible Sebastien Pinson Executive chef, Six Senses Zighy Bay Since Sebastien has joined Six Senses Zighy Bay in October, 2021, he has been working hand-in-hand with the team to build on the sustainable brand ethos of Six Senses. Part of his mission is working with as many local suppliers that align with the resort’s ethical and sustainable standards. He has updated Sense On The Edge’s menu with dishes inspired by his passion for Asian cuisine, using only locally profession. Always consistent, rational and organised. He much appreciated an honest, non-political approach; once trust was mutual, he generated a lot of motivation and communication. He is very much an adaptive leader and extremely concise when it comes to developing balanced, relevant and structured training plans.” sourced ingredients including produce from the resort’s farm in Dibba. experience with us. He is committed as well with his team, being a real leader for them and driving team spirit and engagement. He is a constant guide to deliver the best in cuisine and service,” said director of operations Joe Nassoura. Executive Chef Power List hoteliermiddleeast.com September 2022 36 Selim Ay Head chef, Waldorf Astoria DIFC Taking over the role of Luigi Vespero is no easy task. With Vespero now director of F&B and culinary, Ay leads Bull & Bear, Peacock Alley, St. Trop and banqueting. Over the past 12 months, Ay has revamped the menus of the F&B venues, including a dedicated business breakfast at Peacock Alley. Vespero said: “With Selim’s impressive experience garnered from some of the best hotels and restaurants, we are con dent that he will continue to lead the Sebastien Torres Executive chef, Jumeirah Beach Hotel Sebastien Torres’ focus at Jumeirah Beach Hotel is largely on product elevation across the portfolio of restaurants. To this end, he has implemented a new pastry display, enhanced spread of bakery products, reopened the breakfast and dinner buffet in Kitchen Connection (averaging 32,000 covers a month) and reopened the Club Lounge. He has also driven Club Room business by enhancing the guest experience at the dedicated lounge, serving breakfast, afternoon tea and happy hour. Torres has also reinstated colleague Shane O’Neill Executive chef, Shangri-La Jeddah Since his appointment in February 2021, Shane O’Neill has contributed to the successful launch of Shang Palace, marking the brand’s entry into Saudi Arabia, and positioning the restaurant as a top Chinese restaurant in the Kingdom. O’Neill has championed the partnership with Etaam that will regularly donate surplus high-quality food to people in need. Eliminating food waste and aiding good causes in due diligence toward the community, the team has opted for a sustainable, charitable solution that will preserve surplus food and drink after weddings, buffets, banquets, and other corporate events. engagement platforms including culinary school and HACCP Olympics, improving the skill set of the team, as well as boosting staff morale by supporting equal tip distribution within the department. team to new heights. We look forward to showcasing Selim’s culinary philosophy in our award-winning restaurants. Executive Chef Power List 37 September 2022 hoteliermiddleeast.com Sonu Koithara Executive chef, Taj Exotica Resort & Spa, The Palm, Dubai Sonu Koithara was been involved in the pre-opening and launch of Nonya at Taj JLT before moving to Taj Exotica Resort & Spa, The Palm, Dubai to manage the pre-opening, launch, and operations of the new hotel’s entire culinary division. His work involved creating 360 dishes for seven restaurants, bars and lounges, the club lounge, in-room dining, and the hotel’s banquet service. As executive chef, he was also responsible for recruitment and management of 125 culinary and 35 stewarding staff members during the pre-opening period, conducting all staff training himself. Spencer Lee Black Director of culinary and F&B services, Rove Hotels In the past twelve months, Spencer Lee Black was a driving force behind back- to-back hotel openings. In September 2021 he oversaw the opening of The Daily restaurant at Rove City Walk (with a capacity of 350) and F&B outlets including The Daily, Grab&Go and The Steven Smalley Cluster executive chef, Hilton Dubai Jumeirah and Hilton Dubai The Walk Steven Smalley is a leading light in Dubai when it comes to using locally sourced items and boosting a hotel’s sustainability efforts. Across both two Hilton hotels, he has instgated various partnership opportunities includng with the ReLoop Stefano Micocci Executive head chef, St. Regis Downtown Since joining St. Regis Downown in Dubai, Stefano Micocci has driven down food costs while also boosting overall F&B revenues in May, June and July this year across the hotel. His in uence goes well beyond cooking, too. He is responsible for training the F&B team and has looked Lounge Bar at Rove Expo 2020. Earlier in 2021, he launched two new concepts, with Beach Bar at Rove La Mer Beach and the Lounge Bar at Rove At The Park. Rove Hotels COO Paul Bridger said: “Spencer is not only a great chef but also an innovator at heart and masters the art of reverse thinking. “Whenever we need a quirky idea, we turn to Spencer, the mind behind all our F&B offerings.” App, Winnow Solutions and FreshOnTable. He also revamped Pure Sky Lounge’s full menu offerings to shift from pan-Asian to international cuisine that has Emirati avours, while using only locally-sourced ingredients. Moreover, he and his team created a special menu focusing on zero waste for an internal Hilton F&B contest that focusef on zero food waste and one- pan meals, both of which resulted in food and water wastage at the properties. after recruitment for a number of key positions so far, including the property’s pastry chef. Hotel-operared F&B outlets at St. Regis Downtown include The Library, BASTA!, The St. Regis Bar and Bleu Blanc. Micocci is credited with boosting standards across them all, as well as enhancing guest satisfaction and introducing a number of more premium menu items, which has helped to increase pro ts. Executive Chef Power List hoteliermiddleeast.com September 2022 38 Sudeep Sinha Cluster head chef, Premier Inn Doha Education City and Premier Inn Doha International Airport Sudeep Sinha joined Premier Inn in December 2021 and had to promptly adapt to Middle Eastern custom, culture and cuisine in his rst executive chef role in the region. With responsibility for the kitchens of two all-day dining restaurants and guest room service, his arrival at Premier Inn coincided with a new wave of the pandemic, and he found himself handling around 800 meals a day for quarantining guests. He is also focusing on curating menus for guests of various nationalities who will be visiting for the forthcoming FIFA World Cup Qatar 2022. Sudqi Naddaf Multi-property executive chef, The St. Regis Doha and The St. Regis Marsa Arabia Island, The Pearl The St. Regis Doha is one of Marriott’s most prominent Qatar properties, having opened in 2012. The upcoming hotel on Marsa Arabia Island is one of the most exciting in the group’s pipeline. To work Yusuf Sujee Executive chef, Pullman Dubai Downtown Yusuf Sujee was in charge of a total culinary overhaul for the Pullman Dubai Downtown, following its conversion from a Steigenberger property. So far, the pool are has transformed into Lolita, while new venue Birdcage adds a nightlife element. Looking ahead, he will oversee the opening of Couqley, an expansion of William Chaaban Executive chef, The Oberoi Beach Resort Al Zorah William Chaaban is described and celebrated as a stand-out leader. Colleagues said he will accept only the highest quality when it comes to what it being served and makes sure his F&B team, and the service staff, operate in the same way. Former colleague Rainer Wiegand said: “William is by far one of across both hotels in any department is an indication of skill and dedication for the craft and the hotel group. Naddaf’s colleague Mohammed Sleiman shared: “His dishes are like art, they are original creations which create everlasting memories with every diner fortunate to visit. I truly believe he is one of the greatest chefs and nest leaders I have ever worked for.” the key performers when it comes to taking care of people. “In regards to business ethics William does the right thing as per standards never cuts corners and conveys the same to his team. “He circulates the venues during operation and seeks the conversation with guests when possible. William reinvent continuously dishes and experiences keeping obtained customer comments in mind.” the French restaurant in JLT, which is taking over the space of the hotel’s all-day dining outlet. The restauarant is due to open before the end of 2022. 39 September 2022 hoteliermiddleeast.com Executive Chef Power List Yann Bernard Lejard Director of culinary and F&B, The Ritz-Carlton Bahrain Yann Bernard Lejard is an author, a finalist in international cooking competitions, a Bragard ambassador for the region, recognised by Gault&Millau and even creator of his own culinary movement. The fact that his role as director of culinary and F&B at The Ritz-Carlton Bahrain is the tip of the iceberg of his mound of achievements is indicative of his mastery in his field. For three decades, the Parisian has been drawing inspiration from his love of art to elevate food and beverage to a level often unseen in the region. Inspired by Jackson Pollock, Lejard uses food to create art, going on to found the YBLinc community with 120,000 Instagram followers in which he creates dishes harking back to Pollock’s iconic painting style. Before joining The Ritz-Carlton, Lejard held culinary positions with notable names like Heinz Winkler in Germany and Peter Knogl in Switzerland, as well as leading international hotels across 20 countries. After stints across Europe, his career eventually lead him to Jeddah where he served as the Executive Chef for Glow restaurant. In addition to being frequently tapped as a guest chef for Master Classes and pop-up restaurants throughout North America, Europe, Asia, and the Middle East, he has also been a finalist at Le Taittinger Prix Culinaire in Switzerland, along with a ranking in the notable Gault&Millau restaurant guide, amongst many more. Today, he channels his skills into one of Bahrain’s finest five-star hotels, leading 14 outlets, including La Table Krug bearing his own name. In this role, he has made history through his department more than one. In fact, he managed the rst Jewish wedding in the Kingdom of Bahrain in 60 years, having also developed the rst Kosher kitchen in the Kingdom as well. Moreover, he has spearheaded the culinary and F&B operations during important events such as the GCC Ministers of Health Summit, GCC Ministers of Finance Summit, IISS event gala dinner, Climate Change Conference, Queen Elizabeth Jubilee 2022 Gala dinner, Fourth of July National Celebration Gala Dinner 2022 and private dinner for royals, heads of state and sporting celebrities. “Yann Bernard Lejard is a master of the arts. Daring, unique, playful, are just a few words that come top of mind when experiencing one of his signature dishes. Like a modern-day rebel turning the simplicities of food into plated works of our art, his talents shake things up. He is a disruptor in the food scene with a huge following on social media to back it up, and the creativity and talent to take the entire dining portfolio of The Ritz- Carlton, Bahrain to the next level for the Kingdom and throughout the region,” shared hotel EAM Jeremy Canivet. Next >