Getting to know you: Hotelier's Expert Panel
Mark Patten
Vice president culinary Atlantis
Chef Patten has worked as a chef for nearly 28 years. He has been awarded numerous accolades around the world for his achievements. Having worked across the globe his knowledge and skill saw him take the reigns at Atlantis three years ago.
Steven Benson-Flower
Executive chef Hilton Dubai Jumeirah
Chef Benson-Flower has worked at Hilton Dubai Jumeirah for nearly four and a half years. Previous properties included The Dorchester in London and Edinburgh Grand Sheraton Hotel and Spa.
Andrew Whiffen
Executive chef Raffles Hotels and Resorts Dubai
Before moving to Raffles, Chef Whiffen worked with Oberoi Hotels and Resorts for more than five years. He also worked with Chef Patten in Barbados on the reopening of the Sandy Lane Hotel.
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Salvatore Silvestrino
Executive chef Mövenpick Hotels and Resorts, Deira
Chef Silvestrino helped with Movenpick’s recent expansion in the UAE and is now the executive chef at the recently opened Movenpick Deira. Silvestrino has had a career that has taken him across the globe but was most recently based in Singapore working for Fairmont.
John Cordeaux
Executive chef Fairmont Bab al Bahr
Chef Cordeaux knows one or two things about loyalty. He has worked with Fairmont Hotels for an impressive 23 years. He is also our reigning Hotelier Middle East Chef of the Year.
Key lessons
Dealing with
Generation X and Y
Executive chefs are urged to develop strategies of management specific to the age of their team. These generations respond to different incentives than those of the baby boomer generation and you need to have various tactics to manage them effectively.
Supply issues
Because the region’s reliance on importing goods is so high, it is essential executive chefs are ready to react quickly to any outside or internal influences that may affect the delivery of the products they need.
Relationships with management
Executive chefs don’t like to be micro-managed so it is vital you learn how to “manage upwards”. Ensure you know what your bosses want and then deliver to ensure you get the freedom you need.
Cultural differences
Different cultures, like generations, need different incentives and learn in different ways. Make sure you have a number of different management techniques to deal with the region’s incredibly multicultural workforce.
Making the region a top food destination
For the region to become a food destination it is vital executive chefs work together to raise the bar and impression of the region. Communication and common goals will help make this a reality.
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Aug 4, 2011 , United Arab Emirates
Just one example of recognition of the chefs role came to light in the 1990's when a very large hotel company changed their Assistant Manager policy and decided to recruit their Hotel Managers from Heads of Department at operations level, (namely Head chefs, Housekeeping, Restaurant, Reception). ...