Hotelier Awards shortlist: Chef of the Year

Sponsored by Nestle Professional, Hotelier Middle East’s Chef of the Year award is being fiercely fought over by five superb chefs.

The importance of F&B in the region is unsurpassed and a great chef can change the fortunes of a property.

With this in mind, our shortlist includes:

Jean-Luc Eugene Amman, executive chef, Al Bustan Palace InterContinental Muscat
With an extensive culinary expertise of 33 years in five-star hotels, Jean-Luc joined Al Bustan Palace in 1999 as an executive chef. Jean-Luc is known as a great developer of the Omani nationals and is the chairman & founder of Oman Chef Guild, He is now preparing for the First Oman Chef Competition to be held in May 2011. His goal is to make people aware what’s happening in Oman, where fine cuisine is offered and created by talented chefs.

Frank Uphoff, executive sous chef, Hilton Ras Al Khaimah Resort & Spa
“The hotel team can be very proud of your work. The ‘Green Zone/Outstanding’ grade you received on your most recent quality assurance evaluation, distinguishes your property as one of the "Best of the Best" in Hilton Worldwide. You and your team not only set and reached this high standard, but maintained it for an extended period of
time. By your determination to excel, your hotel has shown that it is capable of the highest level of hospitable service and performance.

John Cordeaux, executive chef, Fairmont Bab Al Bahr Abu Dhabi
He is a fearless leader. He has great energy, is a relentless worker, and very passionate about his craft, instills passion in the team and drives the team for great results. He balances quality with financial results, food cost has been under budget after opening, which is commendable.

Uwe Micheel, director of kitchens, Radisson Blu Hotel, Dubai Deira Creek
He has spear-headed many activities such as blood donation programmes combined with other hotels; energy and water conservation programmes where he introduced an excellent idea of creating a team called Energy Police; initiated the hotel’s tradition of hosting gingerbread events in aid of charity organisations; initiated the activity to collect and donate the left over bread to the chicken and duck farms in Al Khawaneej; and developed a special healthy menu option called Food for Thought, and more.

S.T. Murugan, senior sous chef, Hilton Dubai Jumeirah
On average around 2000 meals a day are created under Murugan’s watchful eye. He is hailed as a mentor first and then a master by the 41 chefs and 30 stewards that serve under him.

The winners will be announced on Thursday at the Hotelier Middle East Awards.