6 Matthew Cropp, Executive chef,
Rosewood Al Faisaliah, Riyadh, Saudi Arabia
Having joined the hotel just as the Al Faisaliah Globe Summit kicked off in 2012, Cropp immediately got a taste of the high international standards expected of him.
He set to work implementing schemes to reduce food waste, kick starting green initiatives and tying up with national suppliers.
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As well as managing a kitchen team of 156 and overseeing 13 outlets over three different hotels in one complex, he is already putting plans in motion for the Al Faisaliah Globe Summit 2013 in February 13 – selecting chefs and organising logistics.
He is also heavily involved in new concept developments for three of the restaurants, and potential renovation plans of another. Not only that, he has been called upon to develop restaurant ideas for future Rosewood hotels that are in the pipeline.
Originally hailing from Australia, his career has taken him from five-star to five-star in China, Japan, Korea and beyond.
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