01. Sebastian Nohse, Director of Culinary, JW Marriott Marquis Dubai
In a career spanning more than 20 years, Nohse has worked at a number of restaurants in four- and five-star hotels. Currently at the JW Marriott Marquis Dubai, Nohse leads a team of 280 chefs and 22 kitchens. In the last year, Nohse has shown outstanding leadership and remarkable performance on all audits and assessments and consistently delivered creative initiatives to inspire his team. Under his leadership, food costs dropped significantly as a result of his menu engineering and strong relationships with purchasing managers and cost controllers. At the same time, he has helped to increase the hotel’s food revenue.
Nohse has created a Chefs’ Engagement Programme and a daily culinary newsletter, as well as designing a Catering Matrix, an interactive sales tool that allows sales and catering managers to personalise menus instantly. He personally trains six junior chefs in dish creation every week in his Chefs’ Masterclasses. Supporting the culinary community through his work with the Emirates Culinary Guild and with the ICCA Dubai scholarship programme, where he is a guest lecturer, Nohse has also made an impact by helping to boost the hotel’s recycling from 80 tonnes to 266 tonnes a year.
Bite-sized facts:
Number of years in the F&B industry: 22
Number of years with this company: 2
Number of years in this role: 2
Number of years working in the Middle East: 5
Number of people you are responsible for: 300+
Nationality: German
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