General Manager of the Year
Maria Tullberg, General Manager, Radisson Blu Hotel Dubai Deira Creek
How has winning a Hotelier Award impacted your career?
There wasn’t any direct impact on the career, but it has definitely created a boost in interest for my persona. After that I have received more requests to speak at various events and has broadened by network.
What advice would you give other hoteliers hoping to win a Hotelier Award?
‘Go for it.’ It’s a perfect way to promote yourself as an individual, great for your hotel, and it sets an example for individual high performing team members.
Are you still working at the same hotel?
Yes I am. I have received a few offers after winning the award, but for the time being I’m committed to Radisson Blu Hotel, Dubai Deira Creek, and the exciting development phase we are going through at the moment. I’m also very pleased and proud to be a part of the Rezidor family.
Where do you see yourself in the next five years?
Ideally, I would still like to see myself living in Dubai. Career-wise, in five years I would see myself in either a cluster role or district director role.
Young Hotelier of the Year
Grégoire Berger, chef de cuisine, Ossiano, Atlantis the Palm
How has winning a Hotelier Award impacted your career?
It’s been an amazing year that has passed. In short I will say it was challenging, developing, inspiring, and most of all constantly motivating. Not only did winning this prestigious award impact my own career but it also bought new guests to Ossiano who were impressed with the recognition. Winning the award has also helped confirm my approach to Ossiano, to my team, and to my work is going in the right direction. I feel very proud.
What advice would you give other hoteliers hoping to win a Hotelier Award?
Always to focus on being your very best, every day. Be humble, lead by example and most of all be passionate. Your work will not go unnoticed.
Are you still at the same hotel?
Yes, I am still with Ossiano at Atlantis, The Palm
Where do you see yourself in the next five years; what are your ambitions?
If Michelin comes to the region, I’d like to stay at Ossiano and secure some stars!
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