New Recruit: Movenpick Dubai's Martin Becquart

How did you start your career in the hospitality industry?

My first and main source of inspiration was my mother. She was a great cook but wasn’t a professional chef and had a passion for cooking that I believe was passed on to me. I grew up in France’s countryside around farms and eating fresh vegetables, fruits and eggs, which made me love food even more. During my school summer vacations, I worked in restaurants which is when my decision to become a chef was cemented for life.

Why are you passionate about the food and beverage industry?

The fact that there is something new to discover every day. I travelled a lot and this made me learn about different food cultures, and there is really so much to discover and learn.

You began your career in France and have since worked across the world, what have you learned along the way?

The most important things I believe I’ve learned are adaptability, flexibility and communication (though I wouldn’t say I mastered all the local linguistic skills). When you move to a new country you need to have an open mind to understand and respect the different backgrounds and cultures, and adapt to them accordingly. Learning different cultures excites me. For example, it was interesting that to know that Lebanon had a rich history, which I would have never learned had I not lived and worked there.

This is your first time in Dubai and the GCC; what have you planned for gourmands in the city?

It is extremely important for me to keep the high standard that Mövenpick Hotel Jumeirah Beach delivers. Also maintaining consistency is key for me.

Is Dubai’s F&B scene one of the most competitive environments you have stepped in to?

Definitely. Dubai matches Hong Kong and Singapore and is with no doubt number one in the Middle East. The number of restaurants and five-star hotels push you to keep raising your standard which is a great challenge.

What’s your opinion on the local supply and ingredients available in the market?

So far I haven’t seen much, it is mostly vegetables. Moving forward, I also plan to use more local products and be creative with ingredients.

What are some of the changes you are planning for the hotel’s F&B?

Every chef has their own different style or way of cooking and to an extent they need to add their personal touch as well. This is a change I plan on bringing about. I want to add my personal touch while ensuring it matches the standards and our guest’s preferences.

What excites you most about this opportunity at the Mövenpick Jumeirah Beach?

That it is a completely new place for me after spending so many years in Asia.

What are some of your most notable achievements throughout your career?

I am proud to have won awards in New York and Greece for the restaurants I used to head. I’ve done plenty of private events for celebrities in the Bahamas and the Caribbean which I’ve also enjoyed and learned from a lot.