9. Ryan Waddell
Executive chef, Reform Social & Grill and The Black Lion
W ith many years of experience in creating British menus under his belt, Waddell is dedicated to menu development, staff training and contributing to driving all facets of the business. Even before he was promoted, back when he was opening Reform Social & Grill in Dubai as head chef, he was heavily involved in the operational side of the business. New policies and procedures put into place by Waddell have resulted in a drop in operational expenses, and P&L savings. In the first nine months of 2016, food revenue has increased by 16% and gross operating profit increased by 23% at Reform Social & Grill. The Scottish chef has also been instrumental in the launch of healthier dining options for children, which have been enthusiastically received by guests, and spearheading sustainability efforts. Other proud achievements have been every member of the BOH team who opened Reform renewing their contracts, launching gastropub The Black Lion and fighting off tough competition to be crowned Head Chef of the Year — Independent Outlet at the Caterer Middle East Awards 2016.
Bite-sized facts:
Number of years in the F&B industry: 15
Number of years with this company: 3
Number of years working in the Middle East: 3
Number of people you are responsible for: 35
Number of F&B outlets in the Middle East: 2
Nationality: Scottish
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