Jumeirah Frankfurt, the first hotel in Germany for the Dubai-based Jumeirah Group has appointed Nicole Kienzler as director of rooms, Thomas Rettig as food and beverage manager and Frank Hartung as the head chef.
Doris Greif, regional vice president Europe and general manager of Jumeirah Frankfurt, who previously headed up Jumeirah at Etihad Towers as general manager, said: “We are delighted to welcome Nicole, Thomas and Frank to our team as we are constantly working to build on the already exceptional levels of service experienced at the hotel.
“We are confident that with their innovation and hard work we will continue to be the leading hotel in Frankfurt and take Jumeirah Frankfurt to further success.”
A German national, Nicole Kienzler previously worked as director of rooms at Hotel Plaza Athenee in New York, Louis C. Jacob in Hamburg, Starwood Capital in Berlin and The Plaza, a Fairmont managed hotel in New York.
Nicole is now responsible for the entire front office, housekeeping and Talise Spa operations of Jumeirah Frankfurt.
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Thomas Rettig, also a German national, was part of the pre-opening team at ‘nhow’ Hotel and Hotel Maritim both in Berlin, and also held roles in France, South Africa and England during his early career.
Prior to joining Jumeirah Frankfurt, he was food and beverage manager at Swissôtel in Berlin where he managed five outlets.
In his new role as food and beverage manager, Thomas is responsible for overseeing all food and beverage outlets in the luxury hotel including the signature restaurant Max on One, chic Ember Bar & Loungeand the conference banqueting.
Frank Hartung was appointed head chef at Jumeirah Frankfurt in May 2015.
He spent his early career in Germany, United States, Switzerland and United Arab Emirates where he gained experience in various positions at Hotel Baur au Lac in Zürich, Grand Hyatt in Dubai and Hilton Hotel in Mainz.
Before joining Jumeirah Frankfurt, he was executive chef at Hotel Graf Zeppelin Steigenberger in Stuttgart from January 2013.
Frank will oversee the modern grillroom restaurant Max on One, the hotel’s 217 in-room dining service and the conference banqueting.
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