1. Mark Patten
Senior Vice President, Food & Beverage Atlantis, The Palm
Patten has led the F&B team at Atlantis since 2007 when he joined as vice president of culinary. His creativity in menu development and strong relationships with worldwide suppliers saw the resort achieve an average of 15,000 daily covers after his appointment. He also rose to the challenge of meeting the seasonal produce requirements of two of the high-profile venues at the time (Nobu and Ronda Locatelli) — and has since achieved the same for Gordon Ramsay’s Bread Street Kitchen & Bar. Ramsay’s long-awaited return to Dubai as been a notable highlight in Patten’s recent career. This year, Patten led his team through months of meticulous planning to deliver the Air Show Gala Dinner, attended by over 3,000 guests. The team orchestrated the serving of a three-course meal in one hour, having first trained 1,000 colleagues in silver service over three weeks. The event, which was delivered within budget thanks to Patten’s team’s cost saving measures that included utilising highly recommended staff from within with the Jumeirah Group and One & Only, saw 3,000 starters served in just seven minutes. This year, Patten also oversaw the successful launch of Ayamna, Atltantis’ high-end Lebanese restaurant.
Bite-sized facts:
Number of years in the F&B industry: 30
Number of years with this company: 9
Number of years in this role: 3.5
Number of years working in the Middle East: 9
Number of people you are responsible for: 1,200
Number of F&B outlets in the Middle East: 23
Nationality: Australian
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