Stephen Wright from Marriott Marquis City Center Doha was presented with his award by Arnd Springer, managing director of Dallmayr – Jackson Trading. Stephen Wright from Marriott Marquis City Center Doha was presented with his award by Arnd Springer, managing director of Dallmayr – Jackson Trading.

Stephen Wright from Marriott Marquis City Center Doha was named Executive Chef of the Year 2016 at Hotelier Middle East's 12th annual awards ceremony.

This category was sponsored by Dallmayr – Jackson Trading and the award was presented to Wright by the company's managing director Arnd Springer.

The judges were unanimous in their decision, impressed by Wright's achievements in improving food cost management and raising guest satisfaction scores on food quality.

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He has also promoted a number of associates in the last year, developed a core management and development strategy within the culinary team, which resulted in high employee engagement, reduced overtime, enhanced culinary creativity and a clear vision for career progression.

The Marriott Marquis City Center Doha's catering offerings have also improved, with Wright driving a rise in the hotel’s catering business.

The other finalists in this category were: Avinash Mohan from The Address Dubai Marinal; Maurice Fitzgerald from Anantara The Palm Dubai Resort; Oliver Weber from Marriott Hotel; and Stephane Buchholzer from St Regis Dubai Al Habtoor City.

Highly commended was given to Taj Dubai’s Jitin Joshi.

Speaking to Hotelier after collecting his trophy, Wright said that "building an amazing team" was one of his 2016 highlights and he was thrilled to collect the award just a week after the hotel won home three gold medals, one silver and three bronze medals at Salon Culinaire in Doha.

Wright was also quick to praise his colleagues and noted their contribution to his personal success.

"We've been open for 15 months and I think it's taken the chefs a little while to build their own confidence and form our amazing team. Everything I have done in the hotel is because of the team I've had with me. I love what I do - I've been a chef for 20-something years - but you've got to have great people to work with. I've got a great team, a great director of F&B and an amazing GM.

"So, you've got to love what you do but you've also got to have an great group of people around you. To work as many hours as a chef does, it's easy when you have a group of people who appreciate what you're trying to do, support you in everything that you want to do and give you that little bit of free rein to innovate and create." 

The old Hollywood glamour-themed event took place on October 26 at The Ritz-Carlton DIFC.