Caterer Power List 2015: Hotels
1. Mark Patten, Senior Vice President, Food & Beverage, Atlantis, The Palm
As well as driving the development of new projects for the resort, Patten’s eye for the latest international trends and innovations keeps Atlantis on the culinary forefront. Patten is involved in the innovation of new concepts, such as Yuan, Atlantis’ new Chinese dining concept, which launched earlier in 2015. He has also worked proactively towards the revamp of Atlantis’ Entertainment division, with the introduction of highly profitable franchises such as Nasimi Sessions at Nasimi Beach. The introduction of theme nights, meanwhile — such as Sinatra Nights and La Republica Cuban nights at Seafire — has led to an increase of more than 20% in Dubai resident guests.
It was the highly anticipated launch of Gordon Ramsay’s Bread Street Kitchen & Bar in October, however — after more than a year of negotiations, followed by a complete renovation — that proved to be Patten’s highlight of the past year. There’s no time for Patten to rest on his laurels, though, as 2016 will see the opening of a high-end Lebanese restaurant, and a speakeasy-style bar, as well as two other concepts in the pipeline that are yet to be announced.
Bite-sized facts:
Number of years in the F&B industry: 31
Number of years with this company: 8.5
Number of years in this role: 2.5
Number of years working in the Middle East: 8.5
Number of people you are responsible for: 1,250
Number of F&B outlets in the Middle East: 24
Nationality: Australian
2. Simon Lazarus, Vice President, Food & Beverage, EMEA, Hilton Worldwide
In recent years, Hilton Worldwide has shifted its growth strategy to focus on third-party partnerships and collaborations. The company manages franchises, and leases more than 20 in-house prototypes and third-party concepts throughout the region. Additionally, the company has also developed several of its own concepts. Lazarus personally places great importance on nurturing the talent of his team members.
During the past 12 months, he has worked hand-in-hand with Hilton Worldwide’s Global F&B Council to introducing Lobster Ink to more than 4,000 hotels worldwide. With almost 100% growth expected across Hilton’s Middle East F&B portfolio over the next three years, it is Lazarus’ top priority to motivate the entire EMEA F&B team. In his effort to achieve this, he hosted the first Hilton Worldwide EMEA Food and Beverage Conference in February 2015. Over the next three years, Hilton Worldwide expects to almost double its existing F&B portfolio with a pipeline of 197 restaurants and 75 bars in 99 hotels currently under development in the Middle East.
Bite-sized facts:
Number of years in the F&B industry: 27
Number of years with this company: 22
Number of years in this role: 1.5
Number of years working in the Middle East: 7
Number of people you are responsible for: Approximately 24,000
Number of F&B outlets in the Middle East: 166 restaurants and 117 bars
Nationality: Canadian/ Jamaican
3. Uwe Micheel, Director of Kitchens, Radisson Blu Hotel, Dubai Deira Creek and President, Emirates Culinary Guild
Micheel is involved in sales and PR within the hotel, as he believes an executive chef also has to be part of the front-of-house team. He is the longest serving president of the Emirates Culinary Guild; is a Conseiller Culinaire and Commandeur of the Chaine Des Rotisseurs in the UAE; and is in the process of putting together the team for the 2016 Culinary Olympics in Germany. This year Micheel has been instrumental in launching the ICCA Scholarship Programme, which gives underprivileged young chefs the opportunity to earn globally-recognised professional certification.
He is regularly involved in activities for Dubai’s Department of Tourism and Commerce Marketing (DTCM) and has published numerous cookbooks over the years. He also participates frequently as a speaker at assorted industry forums and seminars on behalf of Emirates Culinary Guild, and is often called upon to judge industry awards and competitions. In 2016, he will open a new Emirati restaurant, offering a blend of family-style food and modern dishes.
Bite-sized facts:
Number of years in the F&B industry: 40
Number of years with this company: 23
Number of years in this role: 7
Number of years working in the Middle East: 26
Number of people you are responsible for: 150
Nationality: German
4. Nicolas Smalberger, Cluster Executive Chef, JA Resorts & Hotels
Smalberger has been involved with three new hotel openings in the past two years and, leading by example, motivates his multi-property team by challenging them to deliver greatness. He believes that investing in the growth and development of junior staff is the key to success for both employee and employer.
Drawing on more than 20 years of experience in professional kitchens worldwide, Smalberger has played a crucial role in the complete re-branding of JA Resorts and Hotels’ offering, establishing internationally-accepted brand standards and significantly cutting food costs. His initiatives have improved profitability for all of the company’s UAE outlets while ensuring enhanced food quality. His efforts have resulted in a wealth of awards and accolades for his personal achievements, and for various JA Resorts and Hotels outlets. Two new outlets are anticipated for next year, and it is Smalberger’s vision to create more variety with the introduction of new restaurant concepts in both existing and new JA properties in 2016.
Bite-sized facts:
Number of years in the F&B industry: 22
Number of years with this company: 3.5
Number of years in this role: 2.5
Number of years working in the Middle East: 5
Number of people you are responsible for: 270
Number of F&B outlets in the Middle East: 28
Nationality: South African
5. Gianluca Sparacino, Corporate Director of Food & Beverage for EMEA, Four Seasons Hotels & Resorts
Four Seasons has moved away from the typical hotel restaurant and created free-standing restaurants and bars. Sparacino credits the commitment of his team of executive chefs and F&B directors in the region with the successful execution of the initial concepts. Following his graduation from hotel management school Les Roches in Switzerland, he has gained global experience, starting with Hyatt in Singapore, and continuing to concentrate on F&B with positions in Hong Kong, Bangkok and Taipei.
Sparacino’s passion for food, wine, service and travel serves him well in his current position. With properties in locations such as Egypt, Jordan, Bahrain, Lebanon, Dubai, Qatar and Saudi Arabia, there are 12 hotels in Four Seasons’ Middle East portfolio. Within these, the company has a total of 69 restaurants bars and lounges, and each property also has a banquet and room service department. Four Seasons is poised for fast-paced growth in the region; next year it has three new hotels opening that will include a further 14 outlets. In 2016 it is also looking at strengthening its foothold in Dubai, Kuwait and Abu Dhabi.
Bite-sized facts:
Number of years in the F&B industry: 15
Number of years with this company: 13
Number of years in this role: 4
Number of years working in the Middle East: 2
Number of F&B outlets in the Middle East: 69
Nationality: Italian
6. Viktor Stampfer, Senior Director of Culinary & Concept Development MEA, Marriott
Stampfer was awarded his first Michelin star during his tenure as executive chef of fine dining restaurant Tigerpalast Variete in Frankfurt, where he worked from 2000 to 2005. Prior to joining Marriott, he was deputy GM of the café division of Dubai’s Bateel International. He also served as corporate director of culinary for Emaar Hospitality developing F&B structure, standards and concepts for the group’s entire Middle East portfolio. This year, Marriott International launched its global campaign, Project Canvas in the Middle East, aimed at nurturing local entrepreneurship.
The two successful candidates were each given US $50,000 to execute their business plans. Tomas Vindasius developed nightclub Square, Peruvian restaurant Garden, and Park Outdoor Lounge, all located within the JW Marriott Marquis Dubai. Darren Velvick, protégé of Gordon Ramsay and patron chef at Table 9, opened restaurant The Croft at the Dubai Marriott Harbour Hotel & Suites.
Bite-sized facts:
Number of years in the F&B industry: about 27
Number of years with this company: 4
Number of years in this role: 1
Number of years working in the Middle East: about 15
7. Tim Stanhope, Corporate Director of Food & Beverage, Emaar Hospitality Group
Emaar’s portfolio of hospitality assets includes hotel brands, serviced residences, golf retreats, a polo and equestrian club, lifestyle dining outlets and the Dubai Marina Yacht Club. The Address Hotels and Resorts, The Palace Downtown Dubai, Armani Hotels, Vida Hotels and Resorts, and Manzil Downtown Dubai all fall under Stanhope’s remit. During his nearly 30 years in F&B, Stanhope has worked as executive chef and area executive chef at international Shangri-La Group properties.
He was director of the Western division of food and beverage operations in Greater China for InterContinental Hotels Group before joining Emaar Hospitality Group in September 2014. This year Stanhope’s team at Manzil Downtown Dubai partnered with Jas Group to open the second outlet of Dubai-founded concept Fümé, at the property. Stanhope also celebrated as his team received a number of industry awards in 2015. At Vida Downtown Dubai, La Serre Bistro and Boulangerie’s head chef Izu Ani was named Head Chef of the Year — Independent Outlet at the Caterer Middle East Awards. Alessandro Salvatico of Armani/Ristorante, meanwhile, took home the award for Caterer Middle East Head Chef of the Year for a Hotel-Managed Outlet.
Bite-sized facts:
Number of years in the F&B industry: 28
Number of years with this company: 1
Number of years in this role: 1
Number of years working in the Middle East: 3
8. David Kurland, Vice President of Hotel Food & Beverage Operations, Jumeirah International
Kurland coordinates organisational and administrative functions in all areas of F&B to ensure the delivery of strategies and compliance with Jumeirah standards. Driving his team to create innovative and exciting guest experiences that set Jumeirah apart, he is responsible for creativity, direction, team building, career planning, marketing, sales and product positioning.
Before moving to Dubai, Kurland gained experience in the hospitality sector in the US. From 1996 to 1998, he worked as director of F&B at the Helmsley Palace Hotel in New York and during the course of his career he has also been employed in Miami, Florida, at The Grand Bay Hotel, Coconut Grove, and in Puerto Rico by Williams Hospitality Management Corporation, El San Juan Hotel and Casino, and The Water Club boutique hotel. Working for Rosewood Hotels and Resorts, Kurland opened the Acqualina, a Rosewood Resort as MD. He become VP of hospitality for Fortune International in Florida, and was GM of the St Regis Bahia Beach, Puerto Rico, for Starwood Hotels and Resorts from 2009 to 2011. Prior to joining Jumeirah, he was VP of operations and development for Paramount Hospitality Management in Florida.
Bite-sized facts:
Number of years with this company: 1
Number of years in this role: 1
Number of years working in the Middle East: 1
9. Tolga Lacin, Complex General Manager — The Westin and Le Méridien Mina Seyahi, Starwood
In previous years, Lacin established the Starwood Regional F&B division and the Starwood F&B Council in the region. At the time he said that the most exciting aspects of his job are renovations and openings, as these give him the opportunity to work with the executive team and owners to create unique concepts. Lacin was also busy leading new F&B concepts at the St. Regis Dubai, W Dubai — Sheikh Zayed Road, and Westin Dubai — Sheikh Zayed Road. The first of these brands, St. Regis Dubai, opened last month in Dubai, with the other two set to open in 2016.
Lacin moved to Dubai in 2009 to become executive assistant manager for F&B at The Westin Dubai and Le Méridien Mina Seyahi, and has moved up through the company’s ranks over the last six years. Prior to moving to Dubai, he joined the Asia Pacific Starwood team in 2006 and worked as F&B executive assistant manager at The Westin Shanghai. At the time of going to press, The Westin Dubai and Le Méridien Mina Seyahi Beach Resort and Marina named Derryn French as its new EAM in charge of food and beverage and marketing across both the hotels.
Bite-sized facts:
Number of years in the F&B industry: 22
Number of years with this company: 13
Number of years in this role: 2
Number of years working in the Middle East: 8
Nationality: Turkish
10. Matthew Cropp, Corporate Director F&B Culinary and Concept Development, Al Khozama Management Company — Hospitality Division
Cropp’s management style is hands-on, results-orientated, and people-centric. He excels in challenging and culturally-diverse environments. Having worked throughout Asia, India and the Middle East, Cropp has experience of a range of operational projects, pre-openings and openings in superior deluxe, large volume and deluxe boutique hotels, resorts and leisure operations. Al Khozama offers bespoke hotel management and development solutions for corporate, boutique, extended stay, conference, and resort properties and, as corporate director of food and beverage culinary and concept development within the company’s hospitality division, Cropp is responsible for 46 F&B outlets in Riyadh, six in Jeddah, and 14 in Makkah.
As well as creating a new concept portfolio for the group, he has successfully developed a centralised, country-wide supply chain, and implemented a programme of career mapping for the company’s F&B and culinary department team leaders. Cropp showcased his skills as a project manager as he oversaw the full catering for the Arab Latin Summit this year. With new openings in Riyadh, Al Khobar and Jeddah between 2016 and 2019, Cropp’s priorities will continue to be staff recruitment and development, and the bedding in of the new, consistent brand standards.
Bite-sized facts:
Number of years in the F&B industry: 31
Number of years with this company: 4
Number of years in this role: 1
Number of years working in the Middle East: 5
Number of people you are responsible for: 750+
Number of F&B outlets in the Middle East: 66
Nationality: Australian