The chefs debated the need to refresh and update existing restaurants by reviewing service procedures and menus.
Who would you most like to cook a meal for?
Frank Noack: I once had George Bush, Tony Blair, and Condoleezza Rice in together, that was very exciting...I think it would be hard to top!
Sebastian Nohse: AC/DC — Angus and Malcolm Young.
Jean Luc Morcellet: If there is one person I’d most like to cook a meal for, it would His Excellency Nelson Mandela, the former President of South Africa.
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David Miras: The cast of The Sopranos.
Marco de Wildt: I have cooked for some celebrities but I think it would be my total family, all together as a group.
Sudqi Naddaf: I would love to cook a meal for the Real Madrid football team because I am a big fan!
What one thing would make your job easier?
Frank Noack: Starship Enterprise food replicator!
Sebastian Nohse: A 32-hour day!
Jean Luc Morcellet: Things would be far simpler if we had easy access to a large market for fresh meat and vegetables that sold international products like Rengis of Paris, which is made specifically for professionals.
David Miras: A secretary!
Marco de Wildt: Noon Pro, it’s a slow cook machine, there are several brands of it.
Sudqi Naddaf: It would be great to have shorter delivery times where possible, as this would give us a lot more flexibility in the kitchen.
How many people in your team?
Frank Noack: 110 chefs and 38 stewards in both properties, Hilton Dubai Jumeirah and Residences.
Sebastian Nohse: Between 550 and 604 colleagues within the stewarding and culinary team in Madinat Jumeirah.
Jean Luc Morcellet: I oversee 76 chefs across all our restaurants, in addition to a team of 32 stewards.
David Miras: 50 in total, 15 chefs, 10 stewards, 25 waiting staff.
Marco de Wildt: 130 chefs and stewarding.
Sudqi Naddaf: I have 77 people in my team, including the stewarding team. I have 56 chefs working with me at the hotel.
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