• 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.

 

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• 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!