Top 10 F&B brand champions in the MidEast
The top 10 F&B brand champions forms part of Caterer Middle East's inaugural round-up of the top 50 F&B professionals, a celebration of the most influential people in the region; the ones who, in the last year, have been stamping their mark on the Middle East’s culinary landscape.
It’s about people, rather than companies, who are driving standards, pushing innovation and implementing best practices, taking the Middle East to new culinary heights.
We’ve taken into consideration the impact of their work on F&B operations and standards, judged on: size, scale, innovation and longevity; how committed they are to industry issues and events; how highly regarded they are in the industry and among their peers; and how they are having a positive influence on the next generation.
With so many heroes to celebrate in this exciting sector, and their talents and contributions so diverse, we have split the round-up into five categories: brand champions; executive chefs; culinarians; industry gurus and development leaders.
Each group of people have been creating excitement, implementing new ideas and strategies, new concepts and ways of thinking, but in very different ways.
The brand champions are a collection of innovative thinkers who have worked hard to develop a homegrown brand, or made a highly regarded international brand succeed in the Middle East. They are dedicated, passionate individuals who, while bringing something new to the region, have excited diners and pushed standards.
Our recognised executive chefs are meticulous managers and inspiring leaders. Looking after large teams with diverse needs and managing complex operations, they are making sure the F&B offerings of corporations remain cutting edge and are of world-class quality.
The culinarians are our chefs who are pushing the boundaries of cuisine. They are inspiring, talented artists whose restaurants are award-winning and have sought-after seats. Their avant-garde menus are the talk of diners across the region, and their restaurant concepts are shaping the region’s eating experience.
Our fourth category, the industry gurus, is full of revered individuals. Passionate about food as well as the region, they have been waving the flag for the Middle East’s culinary scene for years, making sure it is celebrated and talked about across the world. They have shown commitment to the industry and have inspired the next generation, as well as their peers.
Last, but not least, our development leaders are astute business men and women. The huge scale of their operations are making waves in the region, but not only that, they are dedicated to quality and to raising the bar of their corporations’ offerings.
The round-up has been put together by the team of hospitality experts at Caterer Middle East and is subjective. It includes personalities from the restaurant industry, from casual to fine dining, but not QSR.
We hope it will excite, inspire and start debate, and we welcome your thoughts and feedback.
TOP 10 BRAND CHAMPIONS
1 Wouter Lap, Director,
More Café
Wouter Lap grew up in the Netherlands, where he fuelled an innate passion for food with a series of roles at top outlets across the country.
Following stints at Michelin-starred restaurants and five-star hotels, Lap ended up in Dubai, having risen to the level of executive chef.
This gave him the know-how to set up his own company, supplying premium food products to the buzzing local food and beverage industry.
Lap and his wife Marijke launched Intelligent Foods in 2000 – manufacturing, importing and distributing to hotels, restaurants, catering services and shipping companies. But Lap is arguably better known for his hit homegrown UAE brand, MORE Café.
Born in 2002, the popular casual dining concept relies on simple, healthy, homemade fare: a combination that’s won over the hearts (and stomachs) of the UAE public.
Today, Lap’s keeping busy expanding the MORE concept across the wider GCC, with openings on the cards in Oman and Egypt in 2012.
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2 Markus Thesleff, Co-founder,
Whissle
Boutique hospitality company Whissle is leading the charge when it comes to premium UAE-based F&B concepts – in line with the vision of Markus Thesleff.
In 2010, the company introduced luxury Japanese outlet OKKU Restaurant and Lounge to Dubai; while 2012 has see the introduction of Sophie’s, a fresh, home-style café concept, on The Palm Jumeirah – both launched by Thesleff and business partner Ramzy Abdul Majeed.
The brands have proved a hit with the fickle local market in the comparatively short time they’ve been open – but there’s more than novelty appeal at work here.
Thesleff boasts more than 16 years’ experience in the fields of hospitality, F&B marketing and brand consultancy.
This year, OKKU London will open, with the new ‘O’ by OKKU brand to open its first Saudi Arabia outlet by the end of the year.
Other Whissle’s ventures hitting the UAE in 2012 include RIVA Ristorante, the C.L.A.W. Crabshack & Grill and Cookies ‘n’ Cream – with six more Sophie’s planned for the country in 2013.
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3 Naveed Dowlatshahi, General manager,
Foodmark
Heading up Landmark Group’s Foodmark division is Naveed Dowlatshahi – a veteran of the UAE F&B scene.
Born and educated in the UK, Dowlatshahi started his career in the automotive industry and later progressed into retail – but after moving on to F&B he found his true calling, and hasn’t looked back.
Since moving to Dubai in 2004, he’s worked for Gourmet Gulf Company, Dubai Holding, BinHendi Enterprises and most recently the Landmark Group.
Established brands such as Carluccio’s, The Meat Company and Mango Tree have all made their Middle East debuts under the Foodmark umbrella.
Today, handling Foodmark’s multiple operations across Dubai, Abu Dhabi, Kuwait and Qatar, Dowlatshahi has the opportunity to put 20 years of industry experience to good use – currently working on plans to expand operations into Saudi Arabia, Lebanon and the broader Levant.
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4 Joseph Chalfoun, Area manager UAE,
FoodFund International
Chalfoun has been leading FoodFund’s UAE operations since 2007, overseeing the success of its three current, well-loved brands: The Meat Co, Tribes and Ribs & Rumps.
He is involved in day-to-day operations of all three in a strategic role, working towards enhancing service excellence, cost management and financial performance, and reports to the board of operations in Bahrain, Kuwait and London, as well as the head of Middle East and London operations.
The next nine months will see Joseph Chalfoun expand the reach of Foodfund International in the Middle East, with two new brands being introduced to Dubai – one called Eat Greek, and the other, a franchisable brand, called Ribs & Burgers.
Before joining the company, he had held vF&B positions in hotels in Greece and Lebanon, and graduated with a masters degree in international hospitality leadership from Alpine Centre for Swiss Hotel Management Studies in Greece in 2005.
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5 Walter Hall, Chief Operating Officer,
RMAL Hospitality
Walter Hall has enjoyed a long and varied career since graduating from Ireland’s Shannon College of Hotel Management, holding operational and development positions in some of the world’s biggest hotel brands.
But Hall has a particular affinity with the Middle Eastern hospitality market, where he’s had a successful career spanning 23 years so far.
Accolades include the Sheikh Khalifa Excellence Award in 2005, and the Best Innovation Award from Intercontinental Hotels Group in their Europe Middle East & Africa portfolio – both won during time as general manager of the Crowne Plaza Abu Dhabi.
In the UAE, he’s been instrumental in the development of some of the most successful food and beverage concepts in the country, including Trader Vic’s Madinat, Frankie’s Bar and Grill, the Marco Pierre White Steakhouse, Zinc and Wagamama.
Hall’s next challenge will be launching the world famous Wheeler’s Seafood Restaurant later this year at DIFC.
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6 Ajaz Sheikh, Director of operations for the Middle East,
Zuma & Roka Restaurants
Ajaz Sheikh joined the ZUMA Dubai team in 2009, tasked with building on the restaurant’s success since its launch the previous year.
And he hasn’t disappointed – ensuring the restaurant remains a firm favourite among visiting and local diners while simultaneously working to affect the brands’ expansion throughout the Middle East.
Sheikh was prepared for this role, with a high-end background, working in some of the world’s most respected establishments.
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7 Henk Bruggeman, Director of operations Middle East and China,
Hakkasan
Henk Bruggeman has built up a wealth of experience in F&B roles during his 25 years in the industry.
He joined Foodmark, a division of the Landmark Group where he was responsible for maintaining and introducing new F&B franchises to the region. Joining Hakkasan in 2011, Bruggeman launched Hakkasan Dubai and is now involved in maintaining operations there and at the Abu Dhabi outlet.
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8 Cedric Toussaint, General manager,
LA Petite Maison
Heading up what is often called, and awarded, the best restaurant in Dubai, French national Toussaint acts as brand champion extraordinaire, effectively establishing it as one of the most prominent landmarks in the region.
Most recently he has been overseeing training of staff for the new franchise, which will open in Beirut after Ramadan 2012.
Previously he managed La Petite Maison, London.
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9 Ryan Hattingh, International operations director,
Gaucho
Ryan Hattingh’s first venture onto the culinary scene was as a pasta chef in South Africa, in 1983.
He subsequently left to complete a degree in management, on his father’s insistence: but Hattingh had been bitten by the F&B bug and was determined to forge a career in kitchens.
After learning all he could from top-notch chefs over three years, Hattingh went on to open his first restaurant.
Four years later, the eatery entrepreneur moved to the UK, where he began working in outlet management.
Hattingh’s journey with Gaucho began in 2001, from which time he’s grown with the brand – doing everything from meeting with farmers to discuss beef in the Argentine Pampas, to launching restaurants in London, Beirut and, most recently, Dubai.
Today he stays close to his hands-on kitchen roots, assisting head chef Fernando Trocca in developing Gaucho’s signature ceviche, tirradito and causa menus.
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10 Aline Saad, founder and visionary,
Shakespeare & Co
Over 10 years ago, Aline Saad saw a gap in the market for an upscale casual dining experience.
She wanted to differentiate it with an exceptional interior characterised by a modern
take on traditional Victorian style.
With a wealth of experience in interior and fashion design, and a love of Bohemian and French boudoir style, the first Shakespeare & Co was created, and has since evolved and grown to 14 locations in the UAE: 10 outlets in Dubai, two in Abu Dhabi, one in Al Ain and Ras al Khaimah.
In 2012, plans are in place to open outlets in Fujairah and Sharjah, and deals have been inked for Oman, Qatar, Lebanon, Bahrain and the USA, which will open in the next two years.
The brand’s success is down to a strong management team, but it is Saad’s creative talent of piecing together intricate fabrics, decadent laces, bright colours and bold patterns, that gives the brand its winning edge.