< Previous10 / HOTELIERMIDDLEEAST.COM / JULY 2024 Careers The St. Regis Abu Dhabi appoints new director of spa The St. Regis Abu Dhabi has appointed Wanalee Samutkhochorn as director of spa. She brings over 20 years of experience in the industry. With a distinguished background in spa operations and hospitality management, she is known for her pre-opening strategies and financial acumen in spa operations, elevating the property’s wellness offerings, alongside enhancing the well- being journey of guests. Her international experience spans across Tanzania, India, Jordan, and Taiwan, showcasing her ability to work with multicultural staff in diverse environments. Karim Gharbi, general manager of The St. Regis Abu Dhabi said, “We are thrilled to welcome Wanalee to The St. Regis Abu Dhabi family. She brings with her a wealth of experience and an impressive track record in the spa and wellness industry. We are confident that under her leadership and guidance, our spa will continue to be one of the best in the capital, providing exceptional Park Hyatt Doha has appointed Esra Parin as its new general manager. Parin’s appointment signifies a new era for Park Hyatt Doha, as she becomes the first female general manager of the property. “I am truly honoured to join the Hyatt team and I am excited to work with the exceptional colleagues at Park Hyatt Doha to continue delivering service excellence, further excel the guest experience, and solidify the positioning of the five-star property as a luxury hotel leader in town,” stated Parin. Parin brings over two decades of experience in luxury travel to his new role. Prior to joining Hyatt, she held key leadership positions across several hotel brands in the Middle East and Europe, such as Four Seasons Hotels and Resorts, The Ritz-Carlton, and W hotels in Qatar, Turkey, UAE, Jordan, and Greece. A seasoned hotelier, her career path includes several pre-opening projects and key openings, project management, operational excellence, building strategic alliances, business development, revenue management, and brand positioning. As an accomplished and forward-thinking leader in the luxury hospitality sector, Parin has achieved successful results for award- winning hotels across a variety of high-end brands. Under her leadership, the properties garnered multiple prestigious accolades including highly recognised industry awards. Esra Parin takes over as Park Hyatt Doha’s first female GM wellness and therapeutic experiences for our guests, and we look forward to the exciting developments she will bring.”Partner content JULY 2024 / HOTELIERMIDDLEEAST.COM / 11 In the heart of Doha, Waldorf Astoria Lusail, Doha is the epitome of luxury and family-friendly fun. This resort, part of the prestigious Waldorf Astoria Hotels & Resorts portfolio, is a picturesque beachfront enclave that combines authentic Arabian hospitality with timeless elegance. Waldorf Astoria Lusail , Doha off ers a unique mix of luxury, relaxation, and delight. From engaging kids’ activities and thrilling water sports to world-class dining and spa treatments, there is something for everyone to enjoy. Make this summer unforgettable with a stay at Waldorf Astoria Lusail, Doha. Luxurious accommodations Waldorf Astoria Lusail, Doha off ers meticulously designed rooms, suites, and rooftop sky villas, ensuring an atmosphere where every detail exudes refinement. Guests can enjoy spacious rooms with furnished balconies, stunning views, and personal concierge services. The Sky Villas off er 460 sq m of magnifi cent living space and 360° sea views. The residences, ranging from studios to three-bedroom units, feature fully equipped kitchens, private balconies, and access to the resort’s gym, pools, and beach, perfect for families. Engaging kids activities The Kids & Teens Club KUNUZ is a dedicated retreat for young guests, off ering a variety of activities from arts and crafts to cultural explorations. Kunuz Kids provides a fun, creative space for young children, while Kunuz Teens off ers a place for socializing, learning life skills, and engaging in active games. Parents can relax, assured that their children are safe and entertained. Thrilling water sports and recreation The resort boasts two main pools and a private beach for ample relaxation. The Waterpark and Adventure Trail off er exciting water adventures for kids. At Aloha Surf Club, guests can learn the latest trends in boogie boarding. Additional water sports include jet skiing, kayaking, paddle boarding, banana boat rides, and doughnut rides. The Racquet Club, featuring four paddle courts and two tennis courts, is perfect for sports enthusiasts. Wellness and fi tness retreat beyond compare At the heart of the hotel lies ESPA Life, a luxurious three-fl oor spa dedicated to wellness. Guests can experience signature treatments, Hammam, LED light therapy, and relax in unique facilities such as vitality pools, snow room, steam, and sauna. The exclusive Private Spa Suite off ers a special retreat with stunning seascape views. The Fitness Center features cutting-edge equipment, free weights, resistance areas, and a female-only gym, all with 180-degree beach views. Guests can join live group classes, including yoga, Pilates, TRX, and HIIT, with personal trainers available. World-class dining experiences Embark on an extraordinary culinary journey at Waldorf Astoria Lusail, Doha. SUSHISAMBA Doha off ers a vibrant mix of Japanese, Brazilian, and Peruvian cuisines with signature samba entertainment. Scarpetta features a modern New York twist on Italian classics. The Highmore rooftop lounge, spanning two fl oors, includes a games room, lounge, terrace, and live music. Peacock Alley serves signature afternoon tea and light fare, while Bywater, a family-friendly outlet, provides international dishes for breakfast, lunch, and dinner. Waldorf Astoria Lusail, Doha: The ultimate family summer getaway Enjoy a luxurious family retreat with exciting activities and world-class dining at Waldorf Astoria Lusail, Doha12 / HOTELIERMIDDLEEAST.COM / JULY 2024 Stéphanie Timsit The new recruit Get to know the director of operations at Fairmont Hotel Riyadh Careers / New RecruitJULY 2024 / HOTELIERMIDDLEEAST.COM / 13 Stéphanie Timsit, the new director of operations at Fairmont Hotel Riyadh, has over a decade of experience in luxury hospitality. In which time, she has managed and led projects at global luxury international brands in Europe and the Middle East. Timsit holds an MBA in international hospitality management and certifi cations in hotel real estate investments, asset management, and hotel planning from Cornell University. With expertise in project management and finance, she specialises in pre-opening operations, refurbishment projects, and ensuring smooth transitions from inception to execution. In conversation with Hotelier Middle East, Timsit shares her expertise, vision, and advice for hospitality management: How did you fi rst get into the hospitality industry? “At 19, while studying Law in France, I ventured into the hospitality industry. Starting with kitchen duties, cashier, and hostess roles at hotels, I explored diverse positions in traditional eateries, including waitress, commis, and barmaid, eagerly learning from each opportunity. “These experiences were defined by the individuals I encountered, the wisdom they imparted, and the enduring life lessons gleaned. Amid this dynamic environment, I uncovered the essence of hospitality, a domain characterised by continual self-evolution fostered by empathy, mindfulness, respect, and unwavering dedication. “It became evident that the allure of exploring the world and its diverse cultures through hospitality far surpassed the appeal of a legal career.” Can you tell us how your journey so far has prepared you for this new role? “My professional journey, characterised by continuous learning and development, has prepared me for this new role. Starting in food and beverage, I mastered guest service and exceeded expectations. “Transitioning into hospitality fi nance, I gained profound insights into hotel operations. Expanding my expertise, I oversaw signifi cant luxury projects, ensuring guest satisfaction while considering the human element. “As the director of operations at Fairmont Hotel Riyadh, I leverage these experiences to establish positive change and raise hospitality standards.” Have there been any mentors in your career so far? “Mentorship has profoundly shaped my journey. I have been fortunate to encounter exceptional individuals who graciously guided me. “Anthony Leonard, a director of fi nance known for his open- door policy and support for diverse colleagues, instilled in me the values of humility and inclusivity, traits I continue to uphold. Stephen Kyjak-Lane, the fi rst GM to recognise and nurture my potential, has signifi cantly infl uenced me, too. His unwavering belief in my abilities and ongoing mentorship, now transcending professional boundaries into friendship, continues to off er invaluable support and advice. “Presently, I have the privilege of being mentored by our GM, Rolf Lippuner. “Under his guidance, I refi ne the skills and knowledge to assume the role of a capable general manager. His commitment Careers / New Recruit underscores the pivotal role of mentorship within our industry. “In hospitality, mentorship is essential for growth. It fosters a culture where seasoned professionals share wisdom, nurturing future leaders. I’m grateful to my mentors and committed to paying their guidance forward through mentoring.” How will you measure success in your new role? “In my new role, success will be measured by quantitative metrics and by the impact on our guests, team, and operations. It entails crafting extraordinary experiences, exceeding guest expectations, and fostering professional growth and fulfi lment. I’m committed to cultivating a culture of excellence and empowerment, ensuring everyone feels motivated and prepared for success. “While fi nancial performance is crucial, it’s not the exclusive determinant of success. Balancing fi nancial sustainability and unparalleled luxury service is paramount. Success in my new means leaving a lasting legacy of excellence and innovation in hospitality, through collaboration with our leadership to elevate our brand and set new industry standards.” What is your management style? “My management philosophy emphasises collaboration, empowerment, and empathy, fostering transparent communication and encouraging team ownership for collective success. I prioritise supportive leadership, actively listening, valuing diverse perspectives, and fostering inclusion. “Clear guidance, creativity, and autonomy are crucial, along with maintaining high standards and providing support for achievement. “Recognising accomplishments, continuous improvement, and mentoring women in hospitality are integral to my leadership style, empowering future industry leaders in Saudi Arabia.” Any advice to your fellow hospitality professionals? “Commit to continuous learning by embracing ongoing education and development to stay abreast of industry trends. Seek training programs, workshops, and networking to enhance your skills and expertise. “View challenges as opportunities for growth. Be adaptable, resilient, and proactive in navigating the dynamic hospitality landscape. Prioritise guest satisfaction and deliver exceptional experiences. Strive to exceed expectations and cultivate lasting relationships by prioritising guest satisfaction. “Showcase leadership qualities regardless of your formal role. Take initiative, demonstrate accountability, and inspire others. Establish strong connections with colleagues, mentors, and industry professionals. Networking is crucial for discovering new opportunities. “Finally, let passion drive your pursuit of excellence and stay enthusiastic about your work.” What is your ultimate goal in hospitality? “Hospitality isn’t just my profession; it’s my passion. My ultimate goal is to inspire others with this passion, sharing the beauty and fulfi lment of our industry. The human connection at the heart of hospitality drives me forward. I envision colleagues I’ve mentored thriving, surpassing my achievements, and embodying hospitality with excellence and compassion.”14 / HOTELIERMIDDLEEAST.COM / JULY 2024 Careers / Day in the Life Steven Nguyen A day in the life of From morning breakfast dilemmas to dancing when guests are happy, Ling Ling’s chef de cuisine shares his routineJULY 2024 / HOTELIERMIDDLEEAST.COM / 15 Chef de cusine Steven N guyen wea ves together Japanese, Korean, Thai and Viet- namese cuisine at Ling Ling at Atlantis The Royal, without leaving behind the Cantonese origins of Hakkasan. After a course in culinary management from George Brown College, Nguyen worked at Otto’s Berlin Doner and Vietnamese restaurant Chom Chom in Hong Kong, before moving to Dubai to open Indochine. At Ling Ling, the chef says, he’s taken his “classical chef training and applied it to pan-Asian cuisine”. Here, we spend a day with him and fi nd out what drives him. 10am: The alarm blares, yank- ing me out of a dream where I’m battling a giant shrimp with a samu- rai sword. I try not to over-interpret the dream as a foreshadowing of what’s to come at work. I groan and slap at the snooze button, missing it entirely. My phone tumbles off the nightstand. 10.30am: I stare into the fridge to fi nd a vast empty void of tumbleweeds and a buff et of condiments. I guess I’ll have my usual. Black coff ee with some lion’s mane mushroom powder, a multivitamin and a shot of pre-workout. It’s enough to get the engines going, barely. 11am: Off to the gym to work out with my trainer, Liam. What is it today? Push? Pull? Oh no… It’s legs. I’ll be walking like a just-born giraff e taking its fi rst steps for a few days. I push through the workout, head back home to shower, and down a protein shake before I head off to work. 12.30pm: One of the great benefi ts of working at Atlantis The Royal is the free transfer bus available from staff accommoda- tions to the resort. I snag a seat at the front, and doze off again to my BBC news podcast. 1pm: First things fi rst, as always. I had just come back from vacation; I opened my inbox: 800 unread messages. Okay… Here we go. I think I need another coff ee fi rst. 2.30pm: “….400 unread messages” Okay, halfway there. I think I’m skipping lunch today. 3pm: Every Friday all the head chefs from all the restaurants around the resort meet to discuss and update on costs, staffi ng, and upcoming events. It’s one of the chef ’s birthdays, so at the end of our meeting, a cake is brought out for us to all to enjoy. Cake for lunch it is. 4pm: My WhatsApp notifi cation blares: “Hi Chef, are you in? we’re at the front.” I pop out of my offi ce to greet one of our suppliers. Careers / Day in the Life Her assistant is carrying a large Styrofoam box, opens the lids, and produces a few samples of frozen uni, uni butter, and some wakame seaweeds to try. She brought along a Japanese representative from the company that produces the uni and she explained how it’s produced and that it is one of the few sustain- ably farmed sea urchins now on the market. I gladly take the samples, but hold off on eating any uni just yet, as I’m pretty sure cake and uni will do a number on my stomach. I hand them off to my sous. 4.30pm: Every week, I meet with my fi ve sous chefs. Each one takes care of a specifi c section: sushi, dim sum, pastry, wok. We discuss a major project we’re working on, a new tasting menu that we’re conceptu- alising. It is Japanese-themed, based on traditional Kaiseki – so Alex, our sushi chef is taking the lead. 5pm: The kitchen buzzes with activity. I move through my team like a seasoned conductor, tasting sauces, adjusting spices, and tossing out puns. “Less soy, more joy!” I advise, tasting a broth. Our intern gives me a confused look. “Just trust me.” 6pm: I take a quick breather, munching on some edamame and reviewing reservations. A VIP guest is coming tonight. “Alright, let’s dazzle them,” I say to myself, mentally preparing for the culinary performance ahead. 7pm: The restaurant fi lls with diners. Orders start fl ying in, and I turn into a whirlwind of effi ciency. “Table 12 needs their sushi platter on the double!” My hands move with precision, slicing sashimi like an artist. The energy in the kitchen is electric. 9pm: Dinner service hits its peak. A mix-up in orders sends me into overdrive. “Who ordered the vegetarian dumplings with extra shrimp?” I exclaim, eyebrows raised. Our intern sheep- ishly raises a hand. “Please fi x it, and remember, vegetarians and shrimp don’t mix!” 10pm: The meal goes out. I peek from the kitchen door, heart racing. The VIP guest smiles, takes a bite, and gives a thumbs-up. I do a little victory dance. “Nailed it!” 11pm: Service slows, and the kitchen relaxes. I mingle with satisfi ed diners, posing for photos and accepting compliments. “It’s all in a day’s work,” I say with a grin, basking in the praise. midnight: Back home, I kick off my shoes and collapse on the couch. I grab a leftover spring roll from the fridge. “Chef ’s midnight snack,” I chuckle, fl ipping through TV channels. As I doze off , the lights of Dubai twinkle outside, and I dream of tomorrow’s culinary adventures. And with that, I end another day, ready to tackle whatever the kitchen throws at me next.16 / HOTELIERMIDDLEEAST.COM / JULY 2024 In Conversation Hessa Almazroa becomes fi rst female Saudi GM to open a property in the Kingdom The road to empowermentJULY 2024 / HOTELIERMIDDLEEAST.COM / 17 In Conversation In a ground-breaking move for Saudi Arabia’s hospital- ity industry, Hessa Almazroa becomes the fi rst Saudi female General Manager to launch a hotel property in the Kingdom. Her journey culminated with the inauguration of Novotel Riyadh Sahafa Hotel, Accor’s fl agship brand, featuring 232 rooms and suites. “It was the moment I had always dreamed of. Leading the opening of Novotel Riyadh Sahafa was not just a personal triumph, but also a testament to the experience and capability of Saudis in the hotel industry,” Almazroa said. Empowering a generation in hospitality Aligned with Vision 2030, Almazroa positioned Novotel Riyadh Sahafa as a beacon of inclusivity and diversity, with women comprising 30 percent of the team and Saudisation exceeding 50 percent. “Riyadh propels 50 percent of Saudi Arabia’s non-oil economy and aspires to be among the world’s top ten econ- omies, with numerous mega-projects and initiatives underway. This growth trajectory is expected to influence Riyadh’s hotel industry signifi cantly. I aim to contribute to this economic development through initiatives like talent development,” the GM said. “As the general manager for Novo- tel Riyadh Sahafa, I strive to inspire and spearhead initiatives fostering women’s leadership and community development.” She prioritises empowering Saudi women to assume leadership roles through mentorship programs. Her overarching goal involves leaving a lasting legacy of competitive Saudi talent while transforming the hospital- ity sector to empower Saudi women to lead with confi dence and excellence. Advice for Saudi hoteliers Hessa Almazroa believes in the innate potential of Saudis and their pivotal role in shaping the future of the hospi- tality industry. She emphasises: “Hospitality is in Saudi DNA. All Saudis need is determi- nation, a commitment to continuous growth through education and mentor- ship, and the courage to take on leader- ship roles. The landscape is evolving, and their contributions can drive signifi cant change.” Novotel Riyadh Sahafa Hotel Novotel Riyadh Sahafa, positioned in Saudi Arabia’s Al Sahafa district, has now officially opened its doors to guests. It marks Novotel’s ninth property in the Kingdom and Accor’s fi rst property led by a female Saudi general manager. Almazroa shared: “This is a signifi cant milestone for Novotel as we strengthen our presence in the dynamic and transforming Saudi market. It is a great honour to lead a team of such talented and committed professionals. We are not only contributing to Saudi Arabia’s hospitality scene, but also setting a bench- mark for inclusive excellence. By empowering Saudi women and nurturing potential talents, we are actively supporting the Saudization initiative. I look forward to fostering and develop- ing our future leaders.” With 232 modern rooms and suites providing vistas of Olaya Street, the property integrates contemporary design with tradi- tional Saudi elements. There is also a fi tness centre, spa, outdoor swimming pool, and nine versatile meeting spaces ideal for corporate events and private celebrations. Novotel Riyadh Sahafa also off ers diverse dining options to its guests. “Novotel Riyadh Sahafa will further elevate the standing of the brand in the market.” said Paul Stevens, Chief Operating Offi cer, Middle East, Africa and Türkiye, for the Premium, Midscale and Economy Division at Accor. “This launch is a testament to our commitment to excellence and innovation in hospitality. Our eff orts go beyond mere expansion of our port- folio; we are actively enriching the local economy and cultural landscape. We take pride in the fact that this fl agship hotel is helmed by a female Saudi general manager, exemplifying our commitment to diversity and inclusion in leadership roles as we also aspire to nurture Saudi talents through Tamayyaz by Accor.”2024 preview 18 / HOTELIERMIDDLEEAST.COM / JULY 20242024 preview JULY 2024 / HOTELIERMIDDLEEAST.COM / 19 Capital With strong fi nancial health, huge landmarks in the works and a wave of ambitious new openings, Abu Dhabi has big plans for the future By Misbaah Mansuri gainsNext >