Discontinuing the regular rotative oven, Heidi Solutions LLC now offers the energy-efficient rotative oven as a more environmentally-friendly option.
Getting to know you: Hotelier's Expert Panel
Wilhelm Tittes, Heidi Chef Solutions LLC
Wilhelm Tittes is the equipment divisional manager at Heidi Chef Solutions.
Set up in 2003, the company offers a quality range of products from its Austrian and Swiss companies, with the aim of supporting chefs in their many different culinary requirements.
James Garton, Beech Ovens
Sales manager and corporate chef James Garton joined Beech Ovens in 2007. The team built its first wood-fired pizza oven in 1989 and now has many well-known clients including leading kitchen designers, restaurateurs, chefs, luxury hotels, casinos, and cruise ships.
Lloyd Carter, Jumeirah Restaurants
As executive development chef, Lloyd Carter looks after recipe and menu development of restaurant brands such as The Noodle House, Urbano, Rivington Grill and The Ivy. Jumeirah Restaurants is the franchise arm of Jumeirah Group and its mission is to set up and license innovative restaurants worldwide.
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Stephane Buchholzer, complex executive chef, The Westin and Le Meridien, Mina Seyahi Beach Resort & Marina, Dubai
As complex executive chef, Stephane Buchholzer oversees these two Dubai-based properties from a culinary perspective. With as many as 21 outlets between the two neighbouring hotels, Stephane’s experience is invaluable when it comes to the smooth-running of this large operation.
Scott Price, Table 9 at Hilton Dubai Creek
This award-winning chef — Price was sister title Caterer Middle East’s Hotel Chef of the Year in 2011 — launched Table 9 with Nick Alvis at Hilton Dubai Creek. Open for dinner, every dish is made in-house to offer an elegant menu in a relaxed setting.
David Contreras,
The Westin Abu Dhabi Golf Resort & Spa
David Contreras joins The Westin Abu Dhabi Golf Resort & Spa as executive chef, bringing with him a melting pot of international culinary experience from his native Argentina, as well as Mexico and Algeria. The hotel opened in November 2011 and features six outlets, including Moroccan restaurant Agadir, contemporary eatery Lemon & Lime, and Fairways, which recently launched brunch.
Future trends of the industry
- More focus will be put on custom cooking equipment in the future. Extravagant eye-catching centre-pieces will become a must-have.
- Network integrated kitchen and bakery equipment will be a future trend. The technology already exists and is being implemented by a few manufacturers including Miwe, which even has an online monitoring system for its refrigeration systems.
- The ‘green’ trend will continue for 2012 with a number of energy-saving options available.
- A trend is emerging towards updating operating systems to make ovens even easier to use. Beech Ovens has recently begun to design a brand new touch screen system for all stone hearth oven models, making them easier to use and to assist in resolving trouble shooting issues. This will be available in the second half of 2012.
- There is a lot of emphasis on flame visuals, for example, eye-catching gas burners and viewing windows. There is also a movement back to charcoal/wood burning appliances of the past.
Top 'Green' Products
“Our top energy-saving ‘green’ products are our energy efficient ovens as well as our energy-recovery systems.”
Wilhelm Tittes, Heidi Chef Solutions
“The Beech electric stone hearth oven emits far fewer emissions than all other models making them the perfect choice for those seeking ‘greener’ options.”
James Garton, Beech Ovens
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