Caterer Middle East Power 50 2017: Hotels
01. Sascha Triemer
German
Vice president, food & beverage, Atlantis, The Palm
Part of the opening team at Atlantis, The Palm, Sascha Triemer joined in 2008 as executive chef. In his current role, he currently oversees the entire F&B operations and drives the creation and development of new F&B projects for the resort. He has worked at leading European hotels, the Burj Al Arab, Dubai and the Mandarin Oriental Hotel in Kuala Lumpur. At Atlantis, The Palm, he has overseen the opening of new restaurants, choreographed numerous large scale events, leading the resort’s banquets and events team on the culinary side and has implemented many new training programmes, to promote and cross train his culinary team. Triemer’s vision is to ensure Atlantis continues to be a market leader in the F&B realm and an innovator in the region.
NUMBERS GAME...
Number of years in the company: 09
Number of years working in the Middle East: 15
Number of years working in the F&B industry: 25
Staff: 1000
02. Emma Banks
British
General manager, Jumeirah Restaurant Group
At Jumeirah Restaurant Group (JRG), Emma Banks currently oversees more than 25 existing F&B venues and international franchises across the board, from operations to development, and is responsible for new concept development and execution. While overseeing leading Dubai venues including Pier Chic, Pai Thai, Al Nafoorah, The Agency and The Noodle House, her industry knowledge and flair for brand concept development has seen her introduce new concepts including Perry & Blackwelder’s and Flow, the healthy eating hub at Jumeirah Emirates Towers. In fact, Banks was runner up for the Lifetime Achievement Award at the Caterer Middle East 2017 Awards.
In 2018, Banks is focused on repositioning three legacy brands; The Noodle House which relaunched in 2017, as well as relaunching two well-loved brands. Other priorities include opening various new outlets and continuing to develop her team, driving profitable growth and supporting the 2020 F&B vision.
NUMBERS GAME...
Number of years working in the Middle East: 05
Number of years working in the F&B industry: 20
Staff: 600
Coming soon: The relaunch of three legacy brands
03. Sebastian Nohse
German
Director of culinary, JW Marriott Marquis Dubai and F&B Director at Dubai Marriott Harbour Hotel & Suites, JW Marriott Marquis Dubai and Dubai Marriott Harbour Hotel & Suites
Sebastian Nohse leads a team of 450 associates across 25 kitchens, across two major Dubai hotels, assiduously racking up awards and recognition, including the Hotelier Middle East Executive Chef of the Year in 2013. Lauded by industry colleagues for his creativity and innovation, Nohse has created several memorable events in his restaurants. At JW Marriott Marquis, the UAE’s largest hotel, he steered the hotel from a pre-opening phase to success, achieving a record score of 96% for associate satisfaction in Marriott’s annual engagement survey.
A key priority for 2018 is developing the team across both hotels and working on guest loyalty. Given the ever-expanding and competitive F&B landscape in Dubai, Nohse’s vision is to continuously innovate menus, dining concepts and offerings to stay current and exciting for guests, and ahead of the market.
NUMBERS GAME...
Number of years working in the Middle East: 10
Number of years working in the F&B industry: 24
Staff: 450
04. Dirk Haltenhof
German
Resort executive chef, Madinat Jumeirah
Dirk Haltenhof oversees culinary operations at Madinat Jumeirah’s hotels – Jumeirah Al Qasr and Dar Al Masyaf, Jumeirah Mina A’ Salam and Jumeirah Al Naseem, supervising a team of over 450 chefs and 180 stewarding colleagues. His 17 years of hospitality experience include stints at leading hotels and restaurants in Europe, Asia and the UAE; he has been taught by Michelin-starred chefs in Germany, Austria and Switzerland.
Haltenhof is responsible for 19 restaurants with three more venues under planned renovation. He also leads the Innovations team at Madinat Jumeirah for F&B operations, studying the most innovative companies and working on strategies to reduce food wastage, increase guest satisfaction and employee retention. For the coming year, Haltenhof is focused on creating sustainable, memorable guest experiences at the restaurants and developing an exciting workplace for his colleagues.
NUMBERS GAME...
Number of years working in the Middle East: 05
Number of years working in the F&B industry: 17
Staff: 450
05. Christian Gradnitzer
Austrian
Senior director, F&B Operations, EMEA Hilton
In his 17 years working in the Middle East, Christian Gradnitzer has been a part of more than 40 successful F&B concepts. Currently he is responsible for 183 Hilton-operated restaurants and bars and 37 franchise outlets, employing 3000 people in the Middle East, and strategic future F&B development for Hilton in the EMEA market. The group has 70 hotels in the pipeline for the Middle East with an average of three Hilton-operated outlets at each hotel, and around 30 franchise-operated outlets expected to open in the near future.
Gradnitzer has been rejuvenating Hilton’s F&B portfolio by setting up lease, third party agreements and franchise brands, balancing it out with innovative, market-driven offerings. His priorities for 2018 mirror Hilton’s updated F&B values – foster employee recruitment and retention, create a quality guest experience and stay focused on results to build commercial success.
NUMBERS GAME...
Number of years working in the Middle East: 17
Number of years working in the F&B industry: 25
Staff: 3000
06. Gianluca Sparacino
Italian
Vice president - food & beverage – EMEA, Four Seasons Hotels and Resorts
A graduate of hotel management school Les Roches in Switzerland, Sparacino’s hospitality career has taken him to Singapore, Hong Kong, Bangkok and Taipei. At Four Seasons, he works with F&B directors and executive chefs in Europe, Middle East and Africa, advises third party consultants and owners, and oversees F&B operations in Europe and Africa. Two hotels in Dubai, Bahrain, Abu Dhabi and most recently Kuwait, have given Sparacino the opportunity to showcase some exceptional standalone F&B concepts, such as SeaFu and Mercury Lounge in Dubai, Butcher & Still in Abu Dhabi, La Capitale & Sirr in Amman and Dai Forni and SinToHo in Kuwait.
In 2018, Sparacino will continue to grow the company’s F&B presence in the region, with several new hotels planned in France, Tunis and Seychelles, and continue to find the right collaborators such as Wolfgang Puck in Bahrain and Michael Mina in Dubai.
NUMBERS GAME...
Number of years in the company: 15
Number of years working in the Middle East: 04
Staff: 55
Coming soon: Expansion in Europe and Africa, and a new venue in DIFC (January 2018).
07. Uwe Micheel
German
Director of kitchens, Radisson Blu Hotel Dubai Deira Creek
The longest-serving president of the Emirates Culinary Guild, Uwe Micheel is also the assistant vice president of the World Chefs Congress, a Conseiller Culinaire and Commandeur of the Chaine Des Rotisseurs in the UAE, culinary publisher and author. Since 1993 he has been director of kitchens at Radisson Blu Hotel, Dubai Deira Creek, overseeing 18 outlets and a 150-strong team.
Championing various initiatives from Dubai’s Department of Tourism and Commerce Marketing (DTCM), he has supported their attempts to enter the record books. He is also an active member of various professional and trade bodies, having headed the organising committee of the WACS (World Association of Chef’s Societies) and a frequent speaker in various industry forums and seminars. He has lead the UAE contingent to the 2016 Culinary Olympics in Germany, returned with 53 medals in total (23 gold) – the largest medal haul by any country.
NUMBERS GAME...
Number of years in this role: 24
Number of years working in the F&B industry: 42
Staff : 150
08. Marco Torasso
Italian
Complex culinary director, Grosvenor House Dubai and Le Royal Meridien Beach Resort & Spa
Marco Torasso’s impressive culinary career spans more than 20 years and in his current role, he is responsible for overseeing all F&B outlets and culinary operations across Grosvenor House Dubai and Le Royal Meridien Beach Resort & Spa. Helming a team of more than 400 staff across 26 bars and restaurants in both properties, Torasso works closely with culinary teams in both hotels. He also works closely with celebrity chefs at both hotels, helping develop menus for new concepts as well as modernising menus for existing restaurants.
A hands-on chef, he is involved in day-to-day operations of the kitchen, from choosing the suppliers and receiving products as well as actual service. This year, he was able to achieve food cost savings of AED2 million ($US 547,000), without impacting standards and customer satisfaction. For 2018, he is focused on upcoming venues as well as repositioning Siddharta Lounge by Buddha-Bar at Grosvenor House Dubai and Zengo at Le Royal Meridien Beach Resort & Spa.
NUMBERS GAME...
Number of years in the company: 08
Number of years working in the F&B industry: 24
Staff: 400
Coming soon: Italian restaurant at Grosvenor House and Taqueria at Le Royal Meridien Beach Resort & Spa, both opening Q4 2017
09. Enrique Gonzalez
American
Executive chef, Address Boulevard
An alumnus of the Institute Hotelier Cesar Ritz, in Switzerland, Gonzales honed his skills under Michelin-starred chefs such as Jacques Chibois, Alain Senderens and Michel Guerard, and has worked in the USA, Europe, Asia and South America.
Heading F&B operations at the Address Boulevard with a team of 75 associates, Gonzales developed the menu for the new restaurant concept, The Restaurant at Address Boulevard, from scratch.
For 2018, Gonzales’ priority will be opening and operating new culinary outlets, maintaining their quality and consistency and making The Restaurant at Address Boulevard one of Dubai’s most popular dining destinations.
NUMBERS GAME...
Number of years in this role: 02
Number of years working in the Middle East: 02
Number of years working in the F&B industry: 29
10. Tom Egerton
British
Executive chef, Grosvenor House Hotel
Executive chef at Grosvenor House Dubai since May 2009, Egerton works closely with the hotel’s culinary director to oversee the property’s 12 outlets. His role entails menu planning, liaising with suppliers, chefs, management and responding to guest queries. He has worked with Michelin-starred Chef Gary Rhodes in Dubai and London, cooked for royalty and rock stars, and appeared on TV shows and local events. A keen cyclist and runner, he organises a weekly ride and has participated in international charity rides.
Next year, Egerton will continue developing the Grosvenor House and Le Royal Meridien Beach Resort and Spa team who will compete at Hotelympia 2018 in London as well as other regional competitions. He will also debut a new Italian concept at the Grosvenor House Tower One, and focus on continued growth and exposure for the existing outlets.
NUMBERS GAME...
Number of years working in the Middle East: 10
Number of years working in the F&B industry: 18
Staff: 165
Coming soon: A new Italian concept at the Grosvenor House Tower One