Top 10 F&B industry gurus in the Middle East

Uwe Micheel, President of the Emirates Culinary Guild

The 'top 10 F&B industry gurus' 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.

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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.

CATERER MIDDLE EAST'S TOP 10 F&B INDUSTRY GURUS...

 1 Uwe Micheel,
President of the Emirates Culinary Guild

A well-respected figure on the UAE culinary scene, Uwe Micheel started cooking at a young age, experimenting at home, in the kitchen with his mother – and rather bucking the trend for a boy at the time.

However his passion didn’t dwindle, and years later he honed his culinary skills in hotels around the world – starting out locally and moving on to roles with the famous Hyde Park London and various InterContinental Hotels Group properties.

He even served two years in the army service, as a chef in the officers’ restaurant. But in 1993, Micheel moved to Dubai and has been here ever since.

In addition to overseeing the 11 restaurants and three bars at the Radisson Blu Hotel, Dubai Deira Creek, he somehow has time to hold down the role of president of the Emirates Culinary Guild, judge various industry competitions and nurture a growing and highly skilled team.

Harbouring a sweet tooth, like many chefs, Micheel will freely admit to having one simple, guilty pleasure: packets of Haribo.

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