Hotelier met with a panel of regional and in-house F&B directors and experts to discuss the trials and tribulations of co-existing third-party and hotel F&B concepts within a property

Meet the experts

Marc Gicquel
Director of food & beverage, Hilton Worldwide Arabian Peninsula

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Gicquel joined Hilton in 2013, having previously worked for Nestlé Professional. Prior to this he had a three-year stint at Jumeirah Group between 2006 and 2009, where he was brand franchise developer and then director of development. The French national has also worked for DisneyLand Resort Paris.

Julien Besancon
Cluster food & beverage manager, Hilton Dubai Jumeirah Resort & Hilton Dubai The Walk

Besancon is in charge of 15 restaurants and 230 team members across nine outlets at Hilton Jumeirah Resort. This includes the well-known Bice. Having been in his role for two years and seven months, Besancon has been with Hilton since 2009. Prior to his current position, he was cluster F&B manager for Hilton Ras Al Khaimah.

Sascha Triemer
Vice president culinary, Atlantis, The Palm

Triemer is in charge of one of the biggest kitchen brigades in the region with the highest number of food and beverage outlets. For five years, Triemer has been in charge of the growth of the Atlantis F&B outlets and has watched them increase in number from 17 to 23. Triemer has spent 23 years in the F&B industry, 12 years in the Middle East and is currently in charge of a team of 450 chefs.

Alban Daubenton
Director of food & beverage, Amwaj Rotana Jumeirah Beach — Dubai

Daubenton joined Rotana Hotels in January 2011 as F&B director at Al Bustan Rotana, Dubai. Having transferred to Amwaj Rotana, Jumeirah Beach – Dubai in 2013, he now oversees five outlets, including franchised Benihana and in-house concept Rosso, as well as the hotel’s all-day dining restaurant, lobby lounge and pool bar.

Felix Hartmann
Director of operations, Media One Hotel

Hartmann started out at Media One Hotel, Dubai as director of F&B, a role which became director of operations last year, overseeing front office, housekeeping, F&B, culinary, security and engineering. Prior to this, he worked through the ranks at a number of Jumeirah Group properties, where he completed his stint as food and beverage manager of Mina A’Salam.

Naim Maadad
CEO, Gates Hospitality

Maadad has over 25 years’ experience in the hospitality industry, working throughout Australia, South East Asia, Japan and the Middle East with international brands such as Six Senses, Anantara, Mandara, Minor International, Jumeirah, Sheraton, Conrad, Hilton and Rixos. He is now focused on bringing exciting F&B brands to the Middle East, as well as creating his own concepts as CEO of Gates Hospitality.

James WorthingtoN
Director of food & beverage, InterContinental Dubai Marina

Worthington oversees nine outlets in his role at InterContinental Dubai Marina, which is set to open in Q2 2015. Previously he managed the operations of Rivington Bar & Grill and he has also been heavily involved with outside catering for events such as Taste of Dubai, Dubai Food Festival, London Season Debutantes World Ball and Bonham’s Gallery.

Sadettin Kaya
Executive assistant manager food & beverage — Mina Seyahi Complex

Kaya is in charge of 12 restaurants, bars and banqueting operations across two hotels, as well as Barasti Beach Club, one of the most popular venues in the Middle East, receiving more than 25,000 visitors over a single weekend. Previously, Kaya was F&B director at Westin Phuket.

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