2 Mark Patten, Vice president of culinary,
Atlantis, The Palm Dubai
At the sprawling Atlantis resort, F&B is a top priority – serving a mass of in-house guests and visitors to the spectacular property each day.
As such, Mark Patten is responsible for a team of more than 400 chefs. He manages 18 major restaurant and numerous smaller outlets across the resort, including offerings from world-class chefs Nobu, Giorgio Locatelli, and Michel Rostang.
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Patten also handles product sourcing, dealing with suppliers to ensure restaurants are able to meet the demands of the average 15,000 covers they serve each day.
That’s no small task, when one considers the specific requirements of three world-renowned chefs – varying from fresh Italian produce for Giorgio Locatelli to authentic seafood from Japan for Nobu.
Patten’s previous experience includes three years at the Shangri-la Hotel in Singapore, where he served as area executive chef for South East Asia.
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