A word with the Caterer Awards 2011 winners
These foodies are a force to be reckoned with - learn the secrets of the winners’ success and the scale of their ambition with Caterer’s exclusive interviews.
RESTAURANT OF THE YEAR:
Okku Dubai
Co-founder Markus Thesleff reveals why Dubai’s home-grown luxury Japanese restaurant and lounge has been such a success
Okku Dubai was the only outlet to score more than one Caterer Middle East Award this year. In fact, it took home a record three gongs for Graziella Nieto, Bartender of the Year; Hugh Sato Gardiner, Chef of the Year — Standalone Restaurant; and the ultimate prize, Restaurant of the Year.
The judges couldn’t put the Restaurant of the Year nomination down, so transfixed were they by the achievements recorded: launch of a new à la carte menu in 2010 with 50 new creations; staff growth of 41%; significant reduction in food costs; massive increases in gross sales; and a 15% rise in average spend per person.
But what really set the restaurant apart was Okku’s commitment to its employees and its relentless efforts to ensure it is at the forefront of Dubai’s social scene, while also raising the bar for quality dining in Dubai. This is one restaurant you can’t ignore and the vote was unanimous.
We asked Markus Thesleff, who opened Okku in early 2009 with business partner Ramzy Abdul Majeed, to further reveal the reasons behind the brand’s growth...
Staff has grown by 41% this year — what is your approach to recruitment and training, and how has this impacted on Okku’s success?
Our approach to recruiting is the same as it has always been since we opened. We not only look for people who have a certain skills set, but more importantly we look for the people with the right attitude and personality that reflect the brand and the team. It is vital that they fit into and believe in our corporate culture.
Training is a real buzz word in the industry, but it is redundant unless you empower the staff in order to let them make decisions and develop their personalities and confidence, which results in a more effective and dynamic team. In turn, both our guests and our business benefit greatly from this.
Okku Dubai had record months for revenue in April, May and June of 2011 — what are the reasons behind this continued success?
We are a young brand and strive to grow and develop further to promote the reputation of Okku. We have always tried to maintain quality service and standards by investing back into our staff and brand, and the success of this is evident.
Too many people focus only on the bottom line, but we believe we must drive the top line as we can always control and manage the bottom. Without a top line there is no bottom line to manage.
What is coming up at Okku?
We have more than 50 new dishes being added to our menu (replacing some older ones) in the next couple of weeks followed by a brand-new beverage menu a month or so later. It is key for the whole team that we continue to grow, innovate and develop otherwise the brand will go stale.
F&B development aside we are going to implement some great CSR programmes while we continue to grow the business one meal at a time. We are taking the brand outside of the UAE for the first time with some fantastic new projects both within the region and in London. And as always we have a few surprises…
Okku is flying the flag for home-grown brands — will we see some more new brands from the company?
We have a number of new projects on the horizon, Sophie’s is a new brand that focuses on natural and healthy home- cooked food (wherever possible we try to go organic), which will be launching shortly. We are working on the launch of an exciting beach club concept that will house a great Italian restaurant, all aimed at Dubai residents for a change, as well as several more projects that we are in the process of finalising.
What is the latest news on the O by Okku brand?
O by Okku is a diffusion concept that is slightly more focused on the family-dining element, whilst still retaining the Okku edge on food, fashion and fun. The idea of sharing will be a big part of O and will appeal to families and groups.
It will be launching in 2011 in a great location by the Park Hyatt in Jeddah, followed quite quickly by Riyadh. O will have a greater focus on Robata-yaki and cooked dishes.
Okku won three awards — what does this mean to you?
It’s great to get that sort of recognition within such prominent industry awards as it acknowledges and reinforces all of the hard work that the team has put in from the start to make Okku what it is.
This year the competition was very fierce with great peer brands like Zuma etc. It is great to see that as a local homegrown brand we can compete with some of the best international brands in the world.
What advice would you give to aspiring restaurateurs in the Middle East?
On an emotional level be real and follow your dream and vision for the concept. On a practical level remember that there is no room for egos, it’s a business like any other, and you have to run it as such.
Also make sure that the business is not undercapitalised as this is one of the biggest killers. Finally, remember that in an industry with an over 90% failure rate internationally, management is absolutely key.
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BARTENDER OF THE YEAR:
Graziella Nieto, Okku Dubai
You have achieved a remarkable amount in a short time — what drives you?
Working with such a great team in an incredible working environment is a huge driving force as well as seeing the smiles on the guests’ faces as we surprise them with great drinks or a bespoke cocktail.
Why is it important for bar professionals to take part in various competitions?
Participating in competitions pushes you to constantly improve your skills and keep up with current trends, techniques and tastes internationally. Global platforms are a great way to get together with other professionals and see what is going on in other countries as this can provide inspiration and bring new ideas to the workplace, this is especially the case in Dubai.
How do you advise and train the new staff you mentor?
At Okku, we provide a very open forum and really encourage the whole team, especially the junior mixologists, to experiment with their palates using different ingredients.
We host tasting sessions at least once a month so we can challenge each other to come up with new creations, which benefits the guests. It’s unusual for a venue here to invest so much in the bar team and allow them to grow and develop.
What are you most proud of in your career so far?
Being named Bartender of the Year at the Caterer Awards was a huge moment for me. Being one of the very few female mixologists in the region I am happy to have been recognised for my abilities.
I will be representing Okku and the whole UAE at the coming Global Mixology Masters 2011, held in Barcelona. This is such an amazing honour and I’m looking forward to showing the judges that Okku and the UAE can push the boundaries, and produce and nurture amazing talent that can compete on an international level.
Where do you see yourself in 10 years’ time?
I am not sure. I am just following my dream, and this has been such an amazing journey and I think there is still a long way to travel, hopefully I will be part of the team to open Okku in other exciting cities like London and have a chance to experience working with the world’s finest.
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CHEF OF THE YEAR - STANDALONE RESTAURANT:
Hugh Sato Gardiner
Okku has faced challenges with regards to the import of specialised ingredients — how have you overcome these and kept constant supply lines?
I constantly try to build new connections and supply lines in markets all over the world to counter any potential problems with specialist ingredients.
We’ve had problems with the various natural disasters and e-coli outbreaks in Europe etc, so being able to grow a global supply network helps maintain quality. Of course this does not always work perfectly, at the moment we are having problems sourcing key ingredients.
How did you achieve savings in food costs this year?
We worked on minimising wastage by getting better product utilisation, which included creating some new dishes as well as working on tightening inventory control and implementing a very tight JIT programme.
The plus of this has been even fresher produce for guests and some new exciting dishes, unfortunately at times we have also run out of some products but at least the guests know it is super fresh.
You are about to change the menu again — where do you get your inspiration from?
I get my inspiration from everywhere, everyone and nearly everything I come across. I spend a great deal of time experimenting with different flavours and textures to see what combinations work, and how best to integrate something new within the Okku style followed by looking at the best way to present it.
It’s important to always develop and grow a menu to keep it interesting. We take elements of dishes that have done particularly well and refine them or even reinvent them to create something that is both familiar and different. This keeps things fresh for our guests and team.
What needs to be done to drive the use of sustainable food sources here?
We need to work really closely with suppliers to help them source sustainable ingredients as well as rally together as an industry in order to drive the use of sustainable food sources.
Part of the problem is that some suppliers simply don’t seem to care enough or understand the responsibility we have to the world around us both now and for future generations. Too many people are only focusing on the short-term profits.
We believe that as a collective we can make a real difference and I am a firm believer of sourcing quality sustainable ingredients. For example, Okku was the first to stop serving Blue Fin tuna. In fact, all fish we buy comes from sustainable sources.
What are you most proud of in your career so far?
Being part of a truly dynamic and home-grown Dubai brand has been an incredible experience. We’ve all worked so hard to get Okku to a level that can rival some of the biggest names out there, which is reflected in the amazing awards based on both consumer and industry feedback.
We’re now taking the brand outside of the UAE and this is testament to the amount of dedication and effort, which I am proud to say that I have been a part of from the start.
Where do you see yourself in 10 years’ time?
I would like to say something like having a beautiful little restaurant on a beach somewhere watching my family grow up, but knowing me and the guys we will be doing this again because we love what we do everyday.
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CHEF OF THE YEAR - HOTEL:
Scott Price, executive chef, Verre by Gordon Ramsay, Hilton Dubai Creek
It has been a busy 18 months — what developments at Verre are you most proud of?
The last 18 months have been a huge learning curve for me. I went from being the number two (senior sous chef) in a very busy London restaurant (Gordon Ramsay at Claridges), to suddenly being in charge of a multi-outlet hotel, with Verre as a priority. Let’s just say it’s been both exciting and challenging.
I am really proud of the team that Nick Alvis (Verre head chef) and I have developed since we relaunched Verre. It’s an amazing feeling when everything clicks into place: when both the front- and back-of-house teams know exactly what they are doing and, importantly, enjoy doing it. I think this is essential in order to create a welcoming atmosphere and help ensure that we give guests the best possible restaurant experience.
The judges said that Verre’s reputation had been revived over the past year — how did you achieve this?
Being associated with both Hilton and Gordon Ramsay certainly helps here; we have a fantastic marketing team who played a key role in ensuring people knew there was a new team in the kitchen. We have also had great support from local media.
Ultimately though, we have simply strived to provide guests with good-quality food, value for money and friendly, efficient service. I have never been one to worry about what our competitors are doing — we don’t have any control over that; the only people that we can influence are those that come to eat in our restaurant, which is the most important thing.
What’s next for Verre?
To carry on improving the team, food and restaurant experience for the guests. Nick and I have a few things up our sleeves for the coming year — its going to be very exciting.
What is your advice to aspiring chefs?
Work hard when you’re young, eat out, read lots of books and soak up as much information as possible — think of yourself as a sponge! Try and work in the most esteemed kitchens you can; they are the best (and often hardest) places to learn your trade, but once you acquire skills and knowledge no-one can take it away from you. If there is a chef that you really want to work for, try your luck and ask… you never know.
What does winning this award mean to you?
It was very unexpected — I think I was the most surprised person in the room! I am thrilled; it is fantastic to be recognised by others in the industry, particularly from such a renowned magazine as Caterer Middle East. I hope this success continues for our team in the future.
Where do you see yourself in 10 years time?
Hmm, I don’t really want to think about being 40 to be honest — I am really enjoying what we are doing at the restaurant at the moment, so all my energy is going in to that. Having said that, I think that every chef dreams of having their own place, so hopefully by then I will be well on my way to owning a restaurant, either in the UAE or in the UK, perhaps even both!
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EVENTS CATERER OF THE YEAR:
Harald Oberender, Dubai World Trade Centre (DWTC)
What are you most proud of in your career?
Of course there have been many milestones in my career, particularly at Dubai World Trade Centre. Winning this year’s Events Caterer of the Year Award is up there among the most special. Secondly, to have managed over a million covers a year is an extremely demanding job and one of which I am extremely proud.
Where do you see yourself in 10 years’ time?
My ideal would be to leave a legacy at Dubai World Trade Centre so that the team would remember me, before owning and managing a successful restaurant in Berlin, Germany.
What has been the most exciting event you have worked on at DWTC?
There have been so many it would be impossible to grade them. Dubai World Trade Centre has always presented amazing hospitality and F&B events. I have to say that the most exciting event will always be the next one, and the commitment from all of us to make it successful.
What would be your advice to chefs looking to develop their events catering division?
There are a few very simple rules that can make the difference between being a good chef and being a superb events chef: stay focused; be clear about your role and the role of your team members; empower your team; present quality food with quality delivery; do not take shortcuts.
What does winning this award mean to you and the team?
It is a huge award. It means everything to the team who are the reason we were presented with this accolade, and it helps inspire us to achieve more.
What big events are coming up for the team in Q4?
Being part of the Formula 1 catering, several major conventions and exhibitions at DWTC, including Gitex Technology week, one of the top three ICT events in the world, the Dubai International Motor Show, the largest show of its kind in the region and all the large-scale events that make this the most satisfying catering job in town.
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KITCHEN HERO OF THE YEAR:
Chamara Segera, Iberotel Miramar Al Aqah, Fujairah
Chamara Segera, commi one, at the Butchery, Iberotel Miramar Al Aqah Beach Resort beat off extremely tough competition to win the coveted Kitchen Hero of the Year Award, which is designed to recognise the ‘unsung hero’ of the kitchen.
He shone out to the judging panel for the professionalism and innovation he has shown far beyond expectation. Against all the odds, Segera has continually progressed, has stepped in to work countless hours of overtime; and learned as much as possible to support his seniors.
On receiving his trophy from award sponsor Gavin Dodd, managing director of A.Ronai, Segera said he “didn’t have the words” to describe how delighted he was.
“I cannot believe it,” he said. “This is the best of the best.”
Segara was nominated by Miramar Al Aqah’s executive chef K.A.C. Prasad, who says Segera is the perfect kitchen hero for his “dedication, honesty, willingness to learn and attitude”.
“He takes any training and advice seriously and he implements it in his best possible way,” explained Prasad, who is confident that Segera will achieve his dream position of sous chef within the next eight to 10 years.
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Five minutes with Chamara Segara
What are you most proud of in your career?
Wearing a chef jacket.
Who inspires you?
My kitchen senior team.
Where do you see yourself in 10 years’ time?
At least working as a sous chef in a chain hotel or in Miramar Al Aqah Fujairah.
What does winning this award mean to you?
I’m proud of my hard work and achievements.
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RESTAURANT MANAGER OF THE YEAR:
Arun Narayanan, Blue Orange Restaurant, The Westin Dubai
You significantly increased covers at Blue Orange in a short space of time — how?
It’s a combination of changes that we made to our product and our people to influence the market. Together with chef Jay, chef Luke, Joel and Shelston (my immediate assistants) we focused on building a strong team who wanted to deliver and win.
We drafted and executed our training plans, re-imagined our business, checked what the competition was doing, and kept on telling ourselves that there’s much more that we can do. Our guest database grew stronger and stronger and they kept coming back with new friends and family which resulted in increased covers.
It’s a cumulative result of all that we did. However, the most significant impact was the introduction of our Friday brunch “Bubbalicious”, which has a phenomenal following.
You emphasise guest focused service — how do you train your staff on this and ensure it is delivered?
I believe it all starts with Westin service culture. It’s an ongoing and hands-on training process for each and every individual who is in direct guest contact. As my team is large we broke them down into smaller teams led by a certified trainer.
They have classroom training and on -the-job training and a manager accompanies them at all times. During all our service periods a leadership presence helps a lot, for associates and guests alike.
What does this award mean to you?
It’s so special for me, I can’t explain it in words. Any recognition, or even a comments card from a guest with a staff name on it makes me feel so proud. More than anything I was very lucky to have a great team and all their efforts count towards this award. All our restaurants in Mina Seyahi have won awards and Blue Orange was the only one left, so I am exceptionally proud.
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SOUS CHEF OF THE YEAR:
Raghuprasad S. Pillai, Beach Rotana Abu Dhabi
How would you describe your management style?
I am very proud of what I do and I feel that people are very important to the business that I am in. I’m flexible in my management style which is important in order to accommodate the various guest requirements.
What does winning the Sous Chef of the Year award mean to you?
It is a good feeling to be recognised by management, superiors, peers and colleagues. I have won the best chef of the year in the Salon Culinaire in 2003 and 2006 and a couple of runner ups in 2001 and 2002, but that is what you showcase in a cooking competition. This is an industry recognition and I am glad to get this award.
What are you most proud of in your career so far?
Other than the fact that you learn more every day in your career as a chef, I am proud to have influenced some colleagues of mine to achieve and grow up in their career. One of them has even made it to executive chef — this is very dear to me and will stay in my memories for ever.
Where do you see yourself in 10 years’ time?
Most probably I would look at being the executive chef of a large hotel and to be associated with a charitable organisation and help some children back home by teaching them how to cook, so that they can go on to make a mark in the society. Agriculture is also a passion that I cherish and is also an option.
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WAITER OF THE YEAR:
Pheang Nary, C-Taste Restaurant, Centro Barsha, Dubai
You have achieved a remarkable amount so far in your career — what drives you?
My dedication and passion to what I do is my main drive. I am a hard worker and I focus so much on different work areas.
I try to provide the guest with all they need the second they need it, and most importantly I do so with a smile on my face and keep my service standards high. I have promised myself to try my utmost best to satisfy every guest, and this is a promise I always try to keep.
What is your approach to training and mentoring your team of 16?
I train my team the way I have been trained. I don’t make them feel we are different in any way, and this is what makes them understand everything that I discuss with them.
When I give them a comment, I do it in a way not to make it sound like an order, but more like advice. I try to motivate them and they know that they can approach me with any problems and I will be there for them. This friendship we have built makes them want to work more.
What are you most proud of in your career so far?
After coming to Dubai, I would say that I have certainly improved a lot by learning. The trust that the managers have in me gave me a large responsibility and thus made me improve.
What does winning this award mean to you?
This award is a turning point for me on a personal and career level. I am so thankful to win and will always work hard to keep to the standards I set myself.
Where do you see yourself in 10 years’ time?
I hope I will be able to have my own restaurant, because I think I will have enough experience in the restaurant business.
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SOMMELIER OF THE YEAR:
Rengarajan Rengasamy, Armani Hotel Dubai
What are you most proud of in your career?
I am proud to be a sommelier with the first ever Armani Hotel, and with my recent award as Caterer Middle East’s top sommelier in 2011.
What is your advice for aspiring sommeliers?
A sommelier must be able to perform every job in the front of house and jump into all aspects of service when the team needs it. Remember, being a sommelier means working in the hospitality industry. This is very important; it does not matter where you work, you will always have something to learn.
Train your palate — tasting wine professionally is not the same as drinking wine. In addition, be prepared to taste and to study the wine laws and the regions of wines — even the ones that you may not like.
Know your food — cook when you have the time. Smell everything. Taste everything you can. Try as many different foods as possible. Think about which wines would pair well with the foods that you are tasting and cooking.
Go to different restaurants often to dine and to observe the service. Make sure you study the menu, and study the wine list. Doing this will teach you about wine and food pairing — not the books.
Where do you see yourself in 10 years’ time?
I would have my own restaurant, with a huge wine cellar and a great wine list.
How do you share your knowledge with the rest of the team?
This is through frequent trainings, tastings and style of working — I don’t really teach them but I show them how to learn.
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PASTRY CHEF OF THE YEAR:
Antony Nicholas Hoyle, Madinat Jumeirah Dubai
Not only recognised for his perfect pastry-making skills, Madinat Jumeirah Dubai’s executive pastry chef Antony Nicholas Hoyle impressed the judges with his flair for making high-quality creations on a large scale, and managing a 42-person strong pastry brigade.
Hoyle was unable to attend the ceremony, but Al Qasr Hotel pastry chef Christiane Trilck collected the award on his behalf.
“He’s such a great pastry chef. He’s creative and his mind is always thinking pastry, pastry, pastry. There’s also a lot to learn from Antony, he’s very passionate about what he’s doing — and he teaches with the same passion,” commented Trilck.
Resort executive chef Christian Gradnitzer added: “Tony is a true showcase of a passionate pastry chef; his products and attention to detail deliver not just ‘sweet dreams’ but bring back memories of childhood. Through his calm and flexible work approach he reflects a natural working environment throughout, and his team will always stand behind him with full respect.
“I am extremely proud to have such a fantastic executive pastry chef as part of the Madinat Jumeirah culinary operation.”
Five minutes with Antony Hoyle
Why did you decide to specialise in the pastry kitchen? I found it to be more creative, artistic and fun.
What is your advice to aspiring pastry chefs?
Be passionate, innovative, don’t be afraid of hard work, ask questions and learn as much as you can by working in the best restaurants and hotels.
What does winning this award mean to you?
It’s an honour to be nominated and judged by your peers and for your hard work to be recognised.
Where do you see yourself in 10 years’ time?
In 10 years I’d like to be running my own chocolate business.
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BAR MANAGER OF THE YEAR:
Ferdie Idris, Yas Island Rotana Abu Dhabi
What inspires your creations?
Most of my creations are inspired by the demand of the market trend and the combination of my signature based on art, passion, love and respect.
You’ve had great financial success at Y Bar — what is this down to?
My aim is to create a pleasurable environment of work for the Y Bar team and it will generate more success in the future, no matter what the target given by the management, it’s just a piece of cake to reach without the pressure or stress.
Have fun at work and make the working place a part of the lives of the people who work there. It terminates boredom and keeps the team members highly motivated.
What is your approach to managing your team?
Lead by example and keep smiling always. Continue to monitor every single team member’s progress and development with the hands-on, hands-off method to give them freedom of self development as per their own natural talent!
What are you most proud of in your career so far?
To be honest I’m extremely proud of my recent achievement as Bar Manager of the Year in the Caterer Middle East Awards 2011.
What needs to happen to drive the UAE bar industry forward?
We need consistency and commitment from bar industry personnel itself as well as lots of support from various elements, such as media, suppliers, hotel management, hotel owners and tourism authorities. This will help us to develop a real standard benchmark for the UAE’s bar industry, from the planning and design element to the service execution.
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BAR OF THE YEAR:
Barasti Le Méridien Mina Seyahi
Barasti beat off tough competition from Breezes Beach Bar at the Hilton Fujairah Resort; Cooper’s Restaurant, Park Rotana Abu Dhabi; Okku Dubai; and Sublime Bar at Ibis World Trade Centre Plaza to clinch the Bar of the Year Award.
Here, Tolga Lacin, hotel manager, Mina Seyahi complex, explains the win was a team effort.
How does the team at Barasti manage the numbers of people coming through the doors?
With great enthusiasm and knowing that the people coming to Barasti are there to have a great time and we are responsible for ensuring that they do.
Why do people keep coming, despite new venues in the city?
Barasti has built a reputation over the past few years to be a great venue to relax with friends. Despite newer venues opening, Barasti has a loyal following of family and friends and the fact that the Barasti team strives to ensure that service to our guests is both professional and welcoming, we continue to add to our following of friends day by day.
What new initiatives are coming up at Barasti?
Barasti is adding value to the sporting scene by installing new LCD televisions and one of Dubai’s largest outdoor LED TVs for all live sporting events.
“The Grill”, launching on October 8, will see us broadcast football premierships live with a panel of guests along with Dubai Eye and “Barasti Big Bucks”, launching on October 7, offers guests the chance to win a share of AED 150,000 (US $40,836).
Why is it important for a well-established bar like Barasti to keep innovating?
As established as Barasti is, we continuously look to enhance the venue with new initiatives and ideas in order to keep ahead of our competition and have something new to offer guests.
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NEW OUTLET OF THE YEAR 2011:
Tribes, Mall of the Emirates, Fashion Dome
Dubai-based restaurant Tribes, the new kid on the block that has already caused quite a stir on the region’s F&B scene, was named New Outlet of the Year 2011.
Judges acknowledged the daunting task for new outlets to enter the Middle East’s F&B scene, but Tribes’ imaginative concept, bravery in introducing a niche offering and its success so far won it the title.
The outlet, situated in the Fashion Dome of Mall of the Emirates, was described as something to be celebrated in today’s highly-competitive mall-dining market.
“The opening in the Mall of the Emirates was very challenging, but we’ve opened something unique. We’re doing the unusual alongside the usual, which is why we are succeeding,” said Tribes general manager Majdi Romdhani, who collected the award.
“Our food is something unique. We treat our meat with love — that’s why all our customers are coming back to us,” he added.
Commenting on the win, Fuad Sharaf, asset director of Mall of the Emirates, said: “In such a highly competitive field, I’m delighted that Tribes has been recognised as the ‘Best New Outlet’ by no less than the industry experts themselves.
“Tribes is a welcome and excellent complement to our dining offer in the Fashion Dome and provides a quality and niche steak house offering for our shoppers. Congratulations to the entire team at Tribes.”
For full interviews with the Tribes team, see pages 10-14.
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THE WINNERS AT A GLANCE
Congratulations to all our winners and many thanks to our sponsors
BARTENDER OF THE YEAR:
Graziella Nieto, Okku Dubai
Highly commended: Joseph Mijares, Cin Cin, Fairmont Dubai and Nenad Stanojkovic-Romeo, Cavalli Club, Restaurant & Lounge, Dubai
Sponsored by MMI
BAR MANAGER OF THE YEAR:
Ferdie Idris, Yas Island Rotana Abu Dhabi
Highly commended: Stephen Cromie, At.mosphere Lounge, Burj Khalifa, and
Jimmy Barrat, Zuma, Dubai International Financial Centre
Sponsored by Caterer Middle East
WAITER OF THE YEAR:
Pheang Nary, C-Taste Restaurant, Centro Barsha, Dubai
Highly commended: Gaynor Hubert, Verre by Gordon Ramsay, Hilton Dubai Creek and Nuwan Sampath Hibutugoda, Cavalli Club, Restaurant and Lounge, Dubai
Sponsored by Patchi
SOMMELIER OF THE YEAR:
Rengarajan Rengasamy, Armani Hotel Dubai
Highly commended: Krste Georgiev, Cavalli Club, Restaurant and Lounge, Dubai and Daniel Blais, Fairmont Bab Al Bahr, Abu Dhabi
Sponsored by MMI
RESTAURANT MANAGER OF THE YEAR:
Arun Narayanan, Blue Orange Restaurant, The Westin Dubai
Highly commended: Ashley Saxton, MJ’s Steak House, Al Qasr Hotel, Madinat Jumeirah and Louis Noronha, Wavebreaker, Hilton Dubai Jumeirah
Sponsored by Acqua Panna/San Pellegrino
EVENTS CATERER OF THE YEAR:
Harald Oberender, Dubai World Trade Centre
Highly commended: Natalie Kurz, cluster director of conference & events, Ibn Battuta Gate Hotel, Dubai and Mohammed Waseemuddin, banquet manager, Mövenpick Hotel Jumeirah Beach
Sponsored by Horeca Trade (platinum sponsor)
PASTRY CHEF OF THE YEAR:
Antony Nicholas Hoyle, Madinat Jumeirah Dubai
Highly commended: Gilles Favre, Dubai World Trade Centre and Sally Handoko, Fairmont Dubai
Sponsored by Baqer Moheibi
SOUS CHEF OF THE YEAR:
Raghuprasad S. Pillai, Beach Rotana Abu Dhabi
Highly commended: Prasad Jadhav, Carluccio’s Dubai Mall and Francesco Dimonte, Armani Hotel Dubai
Sponsored by TSSC
KITCHEN HERO OF THE YEAR:
Chamara Segera, commi one, Butchery, Iberotel Miramar Al Aqah, Fujariah
Highly commended: Babuji Panicker, chef de partie, Wavebreaker, Hilton Dubai Jumeirah and Nalendra Anindita, junior chef, Cavalli Club, Restaurant and Lounge, Fairmont Dubai
Sponsored by A.Ronai/Steelite
CHEF OF THE YEAR — STANDALONE
RESTAURANT: Hugh Sato Gardiner, Okku Dubai
Highly commended: Dwayne Cheer, At.mosphere, Burj Khalifa and Richard Stratton, head chef, Cavalli Club, Restaurant and Lounge, located at Fairmont Dubai
Sponsored by Horeca Trade (platinum sponsor)
CHEF OF THE YEAR — HOTEL:
Scott Price, executive chef, Verre by Gordon Ramsay, Hilton Dubai Creek
Highly commended: Olivier Biles, head chef, Reflets par Pierre Gagnaire, InterContinental Dubai Festival City and Anston Fivaz, executive chef, Ibn Battuta Gate Hotel & West 14th Steak House
Sponsored by Royal Culimer
BAR OF THE YEAR:
Barasti, Le Méridien Mina Seyahi Beach Resort and Marina, Dubai
Highly commended: Okku Dubai and Breezes Beach Bar and Terrace, Hilton Fujairah Resort
Sponsored by Caterer Middle East
NEW OUTLET OF THE YEAR 2011:
Tribes, Mall of the Emirates, Fashion Dome
Highly commended: Rhodes Twenty10, Le Royal Méridien Beach Resort & Spa Dubai and At.mosphere, Burj Khalifa, Dubai
Sponsored by Elenco
And finally...
RESTAURANT OF THE YEAR:
Okku Dubai, located at The Monarch Dubai
Highly commended:
Cavalli Club, Restaurant and Lounge, located at Fairmont Dubai and Bussola, The Westin Dubai Mina Seyahi
Sponsored by A.Ronai/Steelite