The Caterer Middle East Food & Business Conference has kicked off in Dubai, with a strong line-up of chefs and F&B leaders discussing the most pressing issues facing the industry and upcoming trends.
Taking place at the JW Marriott Marquis on March 3, the fourth edition of the event has attracted more than 150 culinary professionals from hotels, independent restaurants, catering companies and quick service restaurants.
Leading the speaking line-up this morning at the fourth edition of the conference was Michelin-starred chef Gary Rhodes, who took part in a live interview on stage.
Discussing the way in which the industry has been moving on from fine dining in recent years, Rhodes said: “You never stop learning and you change to accommodate what your guests and audience are looking for.
“There is still a limited audience for [fine dining]. More and more people want to go somewhere you’ve got a livelier atmosphere. It took me years and years to realise there is more to this industry than just what arrives on the plate.”
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Topics up for discussion today include the UAE’s food evolution, investing in the MICE & banqueting sector, restaurant design and the Middle East’s restaurateurs of tomorrow.
Other speakers at the event include: Christian Gradnitzer, corporate director culinary, Jumeirah Group and Jumeirah Restaurant Group Dubai; Naim Maadad, chief executive officer, Gates Hospitality; and Julide Ozbilge Nuss, manager F&B asset management, Abu Dhabi National Hotels.
The platinum sponsor of the conference is Du, while exhibitors include UKR, Pulsar Foodstuff Trading and American Garden.
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