Caterer Awards countdown: CHEF OF THE YEAR
After a long process of whittling down the hundreds of nominations submitted by outlets around the region, the shortlists for the first ever Caterer Middle East Awards have been revealed online.
Between three and six outstanding nominees have been shortlisted in each category — with the exception of today’s shortlist for the Chef of the Year title, which has 10 candidates in the running.
The winners are to be announced right here online next week, following which the trophy presentation ceremony and photo shoot with the winners will feature in the December issue of Caterer Middle East.
The final installment of the Caterer Middle East Awards countdown, sponsored by The Hotel Show, reveals the candidates in the hugely competitive Chef of the Year category.
Read on to find out who made the cut…
CHEF OF THE YEAR
Sponsored by Churchill China
Being a successful head chef is a balancing act between culinary creativity and sharp business acumen.
It was a struggle selecting a shortlist from the piles of nominations received for this category, but the finalists that made the cut have all demonstrated that they have these core skills — and many more.
These chefs are passionate about their roles; display inventive menu development whilst remaining focused on budgets; are receptive and adaptable to both industry and consumer trends; and act as both a figurehead and mentor for their team.
All of the names on this list are undoubtedly fantastic chefs and leaders — but who do you think should win the Chef of the Year title?
Read on to find out who made the cut…
• Norberto Valdez Palacios, Asado, The Palace — The Old Town
Norberto’s unique culinary approach within Asado Norberto has seen the dish selection from customers increase by 50%.
The nomination also cited his love of engaging the guests in the overall experience, from advising on the meat cuts to checking they are enjoying the whole experience.
• Christophe Prud'homme, Al Bustan Rotana Dubai
This nomination praised Christophe for his efforts in menu development across the property’s outlets, prompting “a significant increase in terms of covers”.
It also noted his passion for the role and constant enthusiasm, which inspired his team and other colleagues alike.
• Andreas Kurfurst, Renaissance Dubai Hotel
Not only has he succeeded in reducing food costs by 2.9% this year, Andreas has also motivated and empowered his team, who have shown consistent growth and loyalty.
• Uwe Micheel, Radisson Blu Hotel, Dubai Deira Creek
A stalwart of the region’s culinary scene, Uwe has shown great initiative and creativity over the difficult past year, getting the property’s F&B team involved in local events, charity fund raising, numerous in-house promotions and an ongoing enthusiasm for training his staff.
• Olivier Biles, Reflets par Pierre Gagnaire, InterContinental Hotel Dubai Festival City
In the single year that Reflets has been opened, Olivier has dazzled guests and staff alike with his attention to detail, creativity and passion for the role.
The glowing nomination also praised Olivier’s diligence in training his staff to both his own and Pierre Gagnaire’s exacting standards.
Read on for the next five shortlisted candidates…
• Matt Pickop, Hilton Dubai Creek
Presiding over the hotel’s five restaurants and bars as well as Verre by Gordon Ramsay, Matt — the youngest executive chef in the Gordon Ramsay family — has been a driving force behind this proeprty’s F&B reputation.
Building up a loyal customer base of regulars and inventing new promotional offerings to attract different markets, Matt has still found time to maintain relationships with supplier and his team.
• Geoff Haviland, Al Manzil and Qamardeen Hotels
Responsible for developing all new F&B concepts (almost 20) for upcoming Southern Sun properties in the Middle East, Geoff has also had to maintain regular operations in current properties this past year.
The submission lauded his introduction of a comprehensive departmental induction manual, as well as an internal training schedule, resulting in the internal promotion of over 18 kitchen and stewarding staff; as well as his success in increasing overall profitability of the kitchen department.
• Gerald Bergue, Six Senses Hideaway, Zighy Bay
Gerald’s dedication to wellbeing and nature are elements that have come through in his role at Six Senses.
In addition to using local produce and building solid relationships with local suppliers, this nomination also applauded Gerald for being “a leader ,father, guru and friend”.
• Chandrasena Sudusinghe, Traders Hotel Dubai
Labelling him “an excellent trainer and a mentor by nature”, this nomination praised “Chef Sudu” for his training efforts and enthusiasm for sharing his own experience with his team.
It also highlighted the pride he took in his job, constantly exceeding guest expectations.
• Edgar Razon, Coral Beach Resort Sharjah
Edgar was praised for his passion and unique leadership in this nomination, which pointed out his efforts in motivating and training his team as well as devising new ideas for driving revenue.
It also called him “an inspiration and guidance” to his team.
• Dimitrios Koutsonikolas, Ramses Hilton
Dimitrios has displayed excellent leadership skills, building a solid team, promoting several staff and implementing incentive programmes.
He also spear-headed the property’s HACCP training and takes and active role in various community service initiatives.
Keep an eye on HME.com next week to find out who are Caterer’s winning industry champions of 2009!