Awards judge Michael Kitts, executive chef and senior lecturer at The Emirates Academy of Hospitality Management in Dubai, said he believed the Awards would be "a huge success".
“Any award given for hard work and continued effort in our great industry can only a good thing, not just for the ‘old timers’ but for the ‘young stars’ of the future," he noted.
Design firm Keane’s founder, Aidan Keane, added: “Rather than been made up of opinions of the editorial staff, these awards are voted on or by your industry peers — and that is what matters to a professional.
“Although you stand or fall commercially by the public's view and opinion, there is nothing like the hard edge of being judged by the people you compete against or admire, or even idolise,” he pointed out.
"When you are a professional, to be honoured by your fellow professionals is nothing other than great; to be feted by your industry is an honour greater than any other."
TV cooking show presenter Suzanne Husseini said she considered the Awards “a wonderful opportunity to celebrate and savour the achievements of all who make dining in the Middle East a delightful experience”.
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Meanwhile Junaid Malik, beverages training manager at the MMI Bar Academy, said these were the first awards he had come across that "actually reward the people behind each outlet".
“In order for an outlet to be successful, they need the right mix of staff and it’s about time that we acknowledge these people," he said.
“These awards will show future hotels and F&B concepts the potential that Dubai has to offer, as well as highlighting those key personnel who help make these outlets great.
“The awards should also help the award winners to progress further in their careers,” Malik added.
Fonterra Brands Middle East’s Peter Hallmanns said that the awards would “create a competitive edge” in the region’s outlets.
“I like competition because it stimulates creativity and as such raises the bar with regards to service levels and offerings — plus it brings out the best in those who want to succeed,” he explained.
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