Spokesperson: Daniel Chidiac, general manager, Greenhouse Foodstuff Trading.
Dr. Ahmed Eltigani, CEO, Al Rawabi, tells us about their latest products which aim to address health issues in the region.
Dubai welcomed 15.92 million international overnight visitors in 2018, marking a new high according to the latest data released by Dubai’s Department of Tourism & Commerce Marketing (Dubai Tourism). Continuing to expand its appeal as a global destination of choice for another year running, Dubai’s top source markets delivered bankable performances with several strategic feeders
Spokesperson: Laurent Damiens, international communications director, CNIEL
Al Khoory Hotels, the hospitality arm of family-owned UAE conglomerate Al Khoory Group, has announced changes in its executive management with a view to expand its market presence, drive sales, and improve operational efficiencies, guest reviews, and credibility. The group, which owns four properties in the mid-market segment in Dubai, is currently in a growth phase
Shangri-La Hotel, Dubai has announced the appointment of executive chef, Nikolaos Tsimidakis. Hailing from Greece, Chef Tsimidakis has over 25 years of experience in the hospitality industry and has spent seven of the 25 years in Dubai. His career has taken him across the globe with positions based in Europe, Oceania, and the United States
Paul Walther, commercial and marketing manager, Ôdeep, tells us about their brand of water at Gulfood 2019.
Aloft Me’aisam, Element Me’aisam, and Aloft Dubai South have announced the appointment of Elaine Watson as cluster general manager. In her new role, Watson will oversee the management and operations of all three properties. A dynamic and goal-orientated professional, with extensive experience in the international hospitality industry, Watson is a hands-on general manager who has demonstrated a
Marriott International has announced the appointments of two senior officials to support the growing market demand in the company’s largest regional market, the UAE. The appointments reflect the company’s new strategic direction to split its portfolio into Premium & Select and Luxury brands. Marriott International’s move to separate its portfolio has been made specifically to
Professionals in the catering industry walk the tightrope between cost-effectiveness and customer satisfaction on a daily basis. One example is Thomas Wenger, Head Chef at the company restaurant at BHS Corrugated, one of the leading plant manufacturers of corrugated cardboard products. Five days a week, the restaurant feeds around 1,200 members of staff, and 500