Part of Hospitality Week MENA | Running Alongside Leaders in Hospitality MENASummit is Attended by Invitatation Only





    keynote speakers

    Award Winning Presenters

      Christian Salloum Brand Manager
      Christian Salloum

      Senior F&B Brand Manager, PAUL “Bakeries and Restaurants”

      As Senior F&B Brand Manager for PAUL "Bakeries and Restaurants” franchise, Christian is currently in charge of 8 operating markets and more than 50 stores. He leads a team of more than 1100 employees across all those territories and focus on: brand’s expansion & its profitability, quality of products offering and assurance of customer’s satisfaction through great experience visit. Christian’s is an expert in the food & beverage field where he gained his experience working in several hotel business at IHG hotel group, where he occupied several positions in the F&B divisions and the "Banqueting Sales department”, before joining PAUL franchise at Azadea group in 2003. Christian expanded it in moving to restaurant’s business in the GCC where he has a great understanding of this market. Christian hold a hotel & restaurant management graduation. He is married and have 2 kids.

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      Sunjeh Raja
      Sunjeh Raja

      Director & CEO, International Center for Culinary Arts Dubai

      Sunjeh Raja is the Director & CEO of the International Centre for Culinary Arts (ICCA Dubai), a world class international culinary centre strategically located at the internationally renowned Education & Training hub, the Dubai Knowledge Village.
      Sunjeh established ICCA Dubai in 2005, and since then has been spearheading the rapid market penetration and engagement of the company’s Vocational Education Training programmes in the international arena. In this role, Sunjeh takes a holistic approach to manage the school with a clear and well defined objective to establish ICCA Dubai as a centre of excellence offering world-class Culinary education. He adopts a very rigorous yet practical and innovative approach with an eye for detail, for further developing this unique concept of industry focused culinary training.
      ICCA Dubai has been consistently raising the standards of culinary training and the food service across the region. Through recognising and taking opportunities as they arise, the centre has been able to leverage on many strategic partnerships with world majors – a direct result of Sunjeh’s vision and leadership.
      Sunjeh specialises in concept, product and business development with a strong foundation in the corporate and finance sectors, showing a flair for entrepreneurship since his early foray into the business world and has worked in a number of directorial positions across a range of sectors. In his previous roles he has successfully executed projects from concept development to design and implementation; including a 400 TPD MVSK Technology based Cement plant, Greenfield projects in Cambodia and also devised a real-time Management Information System (MIS) for a largely successful international joint venture in deep sea tuna fishing, aprt from successfully handling institutional sales of FMCG goods.
      Born in 1968, Sunjeh holds a Bachelor’s degree in Natural Sciences from Osmania University in India and is actively associated with many regional and international culinary bodies.

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      Malcom Webs
      Malcolm Webster

      Executive Chef, Sheraton Grand Hotel

      In February 2014, Malcolm was appointed as the Executive chef at the new Sheraton Grand Hotel in Sheikh Zayed Road following a successful career with Starwood Hotels & Resorts dating back to 2004.
      In his new role at the Sheraton Grand, Malcolm leads a hand-picked team of over 60 chefs and 25 stewards from more than 20 nationalities. The multi-cultural element in his team paired with Malcom’s fascination for international gastronomy and fresh ingredients, is reflected in the impeccable food offering at the hotel. Malcolm is responsible for the entire kitchen operation of Feast (the hotel’s signature restaurant), Link@Sheraton Café, Dawn & Dusk, banqueting as well as in-room dining for the 654 rooms, suites and apartments. In the near future, the Sheraton Grand will be expanding its offering with additional venues.
      Malcolm moved to Dubai from a sister property -the Sheraton Grand Hotel & Spa in Edinburgh- where he scooped the coveted Hotel Chef of the Year Award and the Gourmet Menu of the Year (over £50) at the 2008 Scottish Chef of the Year Awards. In addition to these accolades, Malcolm was also delighted to be named one of Caterer & Hotelkeeper’s Acorn award-winners in 2008 as only 30 hospitality professionals in the UK under the age of 30 are recognised with these awards every year. Malcolm’s passion for his craft also lead his talented team to winning the Best Hotel Breakfast in 2013 by the Scottish Hotel Awards.
      Prior to his days in Edinburgh, Malcolm was Executive Sous Chef at the Westin Turnberry Resort (now Turnberry Resort, a Luxury Collection Resort) and Sous Chef at the Chamberlains Restaurant in London.
      Having completed two City & Guilds NVQ level 2 qualifications in food preparation, cooking and serving food and drink at Northumberland College, Malcolm has had an accomplished 18 years of chef experience.

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      Rasha Al Dhanhani
      Rasha Al Dhanhani

      Chairperson, Pappa Roti

      A seasoned professional with over 13 years’ experience, Rasha Al Dhanhani usesher versatile experience working with highly professional and multi-nationalcompanies to develop and promote the PappaRoti brand in Dubai.
      As Chairperson of PappaRoti – the entity which holds franchise licensing rights forPappaRoti in the GCC, ME, CIS, Paris, Brasil and Switzerland; she draws upon herresume of skills to lead the overall management, marketing communicationsmandsales activities for the brand.
      A steadfast entrepreneur, prior to venturing into the PappaRoti business, she hasbeen very proactive and enthusiastic in the development of her future. This hasbeen evident in her roles in highly professional organizations such as EmaarProperties, Dubai Development and Investment Authority, Emirates Bank, CreditAgricole Indosez Bank and her success as Vice Chairman of Al Rasha InvestmentLLC.
      Ms. Al Dhanhani has received several accolades in her career, including: MENA BestFranchise Professional 2014 by MENAFA, a ranking in Forbes’ Top 200 Most PowerfulWomen in the Arab World 2014, Entrepreneur of the Year Award، Arab WomanAwards UAE 2013، two Dubai SME Awards by H.H. Sheikh Mohammed Bin Rashid AlMaktoum – one for small and medium businesses and another for ‘BestBusinesswoman in 2012’.
      Holding a Bachelor’s Degree in General Business with honors from Dubai Women’sCollege, Rasha believes the key to success is commitment and excellentcommunication and interpersonal skills, which she utilizes daily to network,collaborate and grow. Her passion for achievement has shone through in herextensive professional training, which includes ‘Performance Management’ and‘Team Leading’.

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      Andrew Morrow
      Andrew Morrow

      Director of Operations, Star Corporation

      Andrew Morrow, originally from Australia, achieved his technical education at the Canberra Institute of Technology whilst undergoing his Chef’s Apprenticeship at the Park Hyatt Hotel in Canberra. Andrew was recognised with accomplishments in his early career such as in 1997 he won the Apprentice of the Year, and in 2000 he was announced as one of Australia’s top 5 young chefs at the Josephine Pignolet Awards in conjunction with the Sydney Morning Herald’s Good Food Guide.
      In 2001, Andrew moved to Vancouver for a role as the opening Sous Chef of the prolific West restaurant. He then moved to Mission Hill Family Estate, an award winning winery and restaurant where he assisted the Executive Chef with the opening of all culinary operations before being promoted to the top job and developed the existing food and beverage operation. Following his travels, Andrew returned to his native Australia where he was Chef de Cuisine of Hayman Island resort running several restaurants till 2008 when he took the opportunity to relocate to the UAE.
      Andrew took on the role of multi-unit Head Chef at the iconic Emirates Palace Hotel in Abu Dhabi where over a four year period he managed the hotel’s restaurant’s including Mezzaluna which won best Italian Restaurant, until the vision of Star Corporation formed. As the current Director of Operations, a partner and co-creator of Star Corporation, Andrew has played an integral role in the development, design, operation and launching of three successful UAE brands: Leopold’s of London, Smoking Doll and Wildfire.

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      Daniel Lewis

      Senior Corporate Chef, RMAL Hospitality

      As senior corporate chef Danny plays a key role in shaping and developing the group’s culinary team and product.
      Danny started his career working with England’s first michelin star chef Richard Sheppard at the legendary Langan’s Brasserie before moving to London’s top seafood restaurant Bentleys under the leadership of a young Richard Corrigan, from there he joined Marco Pierre White at the newly opened Canteen; this was whilst Marco was still actively cooking. After developing under Marco he went on to open many restaurants for Anthony Worral Thompson including the famous Drones of Pont Street. Danny’s first head chef position was working with the godfather of modern British cuisine Stephan Bull at his highly acclaimed Clarkenwell restaurant. After four years with Stephan, it was time for Danny to step up to an executive level and move on to the international stage.
      Danny first worked in Dubai from 2004 for Jumeirah and then JA resorts. In 2007 he moved to Peurto Banus, Marbella overseeing a large group of restaurants all located on the Costa del Sol. Six very successful years later and Danny returned to the U.A.E in 2013 with Abu Dhabi National Hotels.
      With a keen eye on global food trends, strong organizational skills and thirty years experience, Danny is more than equipped to further improve our culinary excellence across the group.

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      Rajeev Matta
      Rajeev Matta

      CEO of SK Restaurants Private Limited and Khana Khazana Pvt Ltd

      To people who know him well, he is the one-stop solution giver to any problem, be it life, work or anything in between. To those who don’t, he is a stickler for perfection and a believer of getting work done no matter how. Combine the perceptions of both and you get Mr Rajeev Matta, the CEO of SK Restaurants Private Limited and Khana Khazana Pvt Ltd. A man who lets his work speak for himself and a man who is known for the kind of work that made a world of difference to the two companies he heads. Born in Varanasi, he studied Hotel Management at PUSA, New Delhi and is a graduate in Arts from Delhi University. He also has a degree in Business Management from the Indira Gandhi National Open University. Though he initially started his career in the hotel industry with a stint at the Centaur, Delhi, he switched soon to a career in teaching. He taught Food Production at the IHM-Ahmedabad. This move was a boon to the food industry as many of his students today occupy top positions in the field. He taught for 12 years. After the teaching stint he worked with HAVMOR, an ice cream and food company as the General Manager, Operations. Under his able guidance the company flourished and from the handful of outlets in Ahmedabad they moved on to establish a leading presence around country with more than 100 outlets. In 2000, Rajeev moved to Mumbai to work with his catering college friend of PUSA, who by now was the face of Indian food on TV and the country’s celebrity chef Sanjeev Kapoor. Interestingly he joined at a time when Kapoor was diversifying into many areas of work given his experience and foresight. TV, publishing, packaged food products, restaurants and endorsements were the main areas of his business now. With Rajeev at the helm, these businesses picked up and the growth has been nothing short of phenomenal. Today Sanjeev Kapoor is the only chef in the world to have his own food channel, he has more than 200 titles to his name in the world of cookbooks, his chain of restaurants are spread throughout the country and the world and still expanding, he has a thriving business of cookware and bakeware and in addition to all this he has strong digital platform and a big presence in the packaged food market not only in India but abroad too. In the pipeline is a high impact product, a complete app on food, be it recipes or reviews or ordering in. Rajeev’s passion for excellence in work is relentless, a strong motivational force for his team, with his hands on approach he is working with them to become the largest restaurant franchisee business, the biggest food network TV channel and the top recall name in food apps. Going by his track record, we can be ready with the accolades!

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      Alpha Maiava
      Alpha Maiava

      Franchise Sales & International Growth Manager, Sumo Sushi & Bento

      Mr. Maiava, joined the Sumo International team as Franchise Sales Director in 2014. He holds a dual degree in International Business and Marketing via AUT University in New Zealand and Korea University in the Republic of (South) Korea. He began his career as Creative Director for NiaSoul, Inc in 2006 back in New Zealand while completinghis tertiary studies at the same time. In 2009, he moved over as a Marketing Project Consultant at AUTUniversity for a year and then on to Fosters Pacific Ltd. as their Marketing Consultant for another year.
      Before coming to Sumo International, he Mr. Maiava worked with Accenture Investment (an Al Habtoor Group subsidiary) as Director of Marketing for two years and as General Manager on his third and finalyear for the UAE & GCC.
      Alpha not only brings with him his background in sales, marketing and management but also his incredible talent for the music and film industry. He has played roles in various films and televisioncommercials and has a passion for music that is influenced by a childhood surrounded by traditional performance and authentic native art. Better known throughout Sumo as our real live Kenji. Sumo International is glad to have Alpha as part of the family.

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      Jean Pierre Garat
      Jean Pierre Garat

      Chief Operating Officer, Royal Catering

      Originally from France, Jean Pierre worked as General Manager at Royal Catering for the past 6 years before starting his role as Chief Operations Officer in 2015.
      In his previous role as General Manger at Royal Catering, Jean Pierre managed the growth of the company from a Facilities Management company to a catering company, supplying international sports events, weddings, restaurant development and management and VIP catering. He also managed the growth of the team with Royal Catering going from 200 employees when he started to over 2000.
      Having previously worked at Emirates Palace Hotel as the Food and Beverage Director and having had an extensive 10-year career with InterContinental Hotels, Jean Pierre has excellent experience working in Jordan, Kuwait, France, the UK and the UAE. He will bring a wealth of knowledge and expertise to his new role at Royal Catering.

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      David Cagle
      David Cagle

      Executive Chef, Chi Hospitality

      Chef David Cagle, was born in a little town called Sparrow in Lansing, Michigan. David’s career in the kitchen began later when he started cooking professional at the mere age of 14. He gained his formal training in contemporary cooking and classic French cuisine at the Glasgow College of Food Technology, while simultaneously juggling work as a commis at the Royal Concert Hall, Glasgow receiving training from some of Scotland’s finest chef de cuisines.
      Chef Cagle’s career spans 20 years of culinary experience at all levels of the trade and at prestigious properties across Scotland including the Michelin-starred ‘Georgian Room’ at Cameron House under the tutelage of acclaimed Chef Peter Flemming, and ‘No. 1’, Balmoral house under Chef Jeff Bland. David took up his first Head Chef position at the Glasgow Art Club, and later joined the pre-opening team as Head Chef for G1 Group’s ‘Catch 22’ which was awarded a Golden Plate within the first six months and the success of which saw David named ‘Group Head Chef of Year’ for solidifying the brand’s reputation as one of the best seafood restaurants in Glasgow. Chef Cagle went on to achieve two rosettes as Head Chef of Gledock House Hotel for Oxford Inns and Hotels Group before taking up the position of Head Chef at The Restaurant Bar and Grill for IRG Group.Looking for a new exploration, David felt the lure of Dubai culinary scene and joined CHI Hospitality as Executive Chef in 2014. Chef Cagle now oversees a stable of home-grown restaurant brands including award winning ‘St Tropez Bistro’, and multi-unit fast casual ‘SoHo Grill’. Chef Cagle’s philosophy is simple - "If my restaurant is full every night, I don’t worry about my competition”. He believes that teamwork and consistency are the key to a successful restaurant, and that every chef should love each and every dish they cook; "without an eye for appreciation you loose the eye for detail - which is critical in this line of work”.
      St Tropez Bistro was awarded ‘Best French Restaurant (Under 400)’ by What’s On Magazine, and shortlisted ‘Best French Restaurant’ by Time Out Dubai in 2014.

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      Marcello Rivetti
      Marcello Rivetti

      Executive Corporate Chef, Bice International

      Chef Marcello Rivetti earned his Diploma as cook from the Professional Hospitality College of Iseo, Brescia and got a Bachelor’s Degree in Restaurant Management in Florida. Marcello started in 1988 as chef in privately owned golf club restaurant in Franciacorta, Italy. Moving around, he visited beautiful sides like Sardinia, Elba, Parma and Cortina while working in various restaurants and mountain ski resorts.
      In 1996 he first time moved out of Italy and relocated all the way to Seoul, Korea. Then he spent a year in Paris where got the knowledge of French cuisine, shortly after shifted to New Zealand, Hong Kong and Singapore.
      In 2002 joined InterContinental hotel in Dubai and stayed until 2005 when moved to Miami, Florida, USA, to open with BiCE restaurants group Le Meridien Hotel. The restaurant achieved Four Diamond Award for 2 consecutive years. As a BiCE Executive Corporate Chef he traveled around Florida to open additional locations before taking the decision to return to the Middle East in 2009.
      Chef Marcello opened the BiCE Restaurant in Doha, BiCE Mare in Dubai at Souk Al Bahar in 2009, recently he opened BiCE in Bahrain, Kuwait, Abu Dhabi and Teheran.As of today Chef Marcello overseeing 11 outlets under the BiCE International group.

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      Tahir Shah
      Tahir Shah

      Founder, Moti Roti

      Tahir Shah is the founder and Managing Director of Moti Roti, the region's first gourmet Pakistani popup shop and food truck.
      Born in Doncaster to Pakistani parents, he grew up in a household rooted in a rich food culture where roti was shared at the table every night. Graduating from Hertfordshire University he spend over 10 years working for Nokia, moving to the Dubai office midway through his career. Here, lamenting the lack of quality quick food options for office workers, he stumbled upon a new fast-food trend from the states known as Fast-Casual. This instilled in him a desire to change the face of Pakistani food, too long associated with butter chicken, naan, biryani, overshadowing the true style of food enjoyed at home, especially the humble Roti.
      In 2012, he bit the bullet and started up Moti Roti. Within 3 years he has got his popup shops into 3 locations, and was nominated Restaurateur of the Year 2014 and will be amongst the first homegrown concepts to start a Food Truck.

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      Jean Saliba

      COO, Food & Entertainment Co. Ltd.

      In the food service industry has evolved from the bottom up, gaining hands-on experience at every level; especially my 9 years at Four Season Hotel Riyadh in F&B. Training was obtained at the Culinary Institute of Lebanon. I also have completed advanced management training courses through E Cornel & Harvard while I was in Four Season Hotel Riyadh. My international & multi-lingual & cultural skills, in Arabic, English and French, will be highly effective in delivering quality service to a multi-national clientele and managing a diverse team. I learned from my experience: "Winner never quite & quitter never win”, "Inspect what you Expect”, F&B "Life is too short for average food” and in Sales & Marketing "Some will, some won't, so what?” My experience allows me to adapt quick to different operations culture & environment. Launching concept executive with excellent abilities to establish and run the business. Determined & decisive - makes things happen! Business development, Franchise Agreement, Brand’s Standards, Strategic Consulting, including business plan & advising new businesses on formation of corporations and business structures Professional leader experienced in building successful teams in emerging markets, building strategy, executing on sales & marketing and delivering revenue growth, product penetration and healthy margins. Develop new revenue streams.Pro-active with reputation for qualitative and quantitative achievements. This experience allows me to understand the needs and expectations of markets in the hospitality industry.

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      Mariano Andrés

      General Manager F&B division, Wafi Restaurants

      Mariano Andrés started his studies in 1988 in ESHOB, culinary school of Barcelona, after working in various restaurants like Via Veneto (1* Michelin) and El Bulli (3* Michelin, World Best Restaurant) with Ferran Adrià. He moved to Washington in 1993 working as a Sous Chef along with his brother Jose Andres, owner of Think Food Group with 15 restaurants through USA and returned to his home country two years later as a bartender for the famous Planet Hollywood-Barcelona. After a year’s stint as Bartender at Barcelona’s Hard Rock Cafe he moved to Holland as a Bar Manager and later joined Wafi, Dubai as Restaurant Manager for the opening of Seville’s in 2001.
      Andrés was with Seville’s for over four years before deciding to return to Spain as F&B Director for the five stars Princesa Yaiza Suite Hotel Resort. Prior to his return to UAE, Andrés also worked in the Seychelles where he opened the first Spanish restaurant in the Indian Ocean and later worked as F&B Director in five stars Zaragoza, Hotel Hiberus and Madrid at Eurostars Madrid Tower.
      He returns to Seville’s in January 2011- the legendary Spanish tapas bar located in Wafi, that Mariano Andrés Puerta was originally part of the opening team in 2001. Mariano is currently the General Manager of Wafi Restaurants, F&B Division.

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      Andrea Magno
      Andrea Magno

      F&B Director, W Doha Hotel & Residences

      Andrea Magno is B&F Director of W Doha Hotel & Residences and plays an integral role in spearheading the operational set-up of the B&F services, including managing Spice Market and Market inspired by Michelin Starred Chef Jean-Georges Vongerichten; La Spiga by Paper Moon, Wahm, Crystal, W Café and the property’s catering service and in-room dining.

      Born in Italy in 1980, Andrea Magno began his hospitality career at a very early age. His interest in food, beverage and travel blossomed when he started working at Hotel de Russie, Rome, Italy in 2004. Three years later, he entered the Disney Cruise Liner in Florida, USA as the restaurant manager. From his first job in Italy, Magno has since proven himself as an expert at enticing Epicureans across the nation, from USA, to China and now Qatar.

      Bringing more than 15 years of hospitality experience, the Italian food and beverage enthusiast has worked at an array of prestigious properties, including the Hotel de Russie, in Rome as well as the Shangri-La Beijing in 2009, after having established a decade of management experience with hotel-based food and beverage operations of different brands. Prior to joining W Doha Hotel & Residences, he held the position of Executive Director of Food & Beverage at Swissôtel Sochi Kamelia, Sochi in Russia.

      The food aficionado joined the B&F team of W Doha in January 2015 and is now developing new and innovative ideas, whilst supporting the talented team in delivering great experiences for guests, visitors and travellers. With a diverse background in some of the world’s most notable luxury hotels, he is bringing much value to the hotel and its world-class dining venues.

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      Dirk & You 2 2014 01 25 At 2.15
      Dirk Haltenhof

      Executive Chef, Oberoi, Dubai

      Originally from Germany, Chef Dirk Haltenhof offers over a decade of culinary experience gained from working in leading hotels in Europe & Asia. Privileged to be under the tutelage of several Michelin-star Chefs in Germany, Austria and Switzerland, Chef Dirk initially graduated as an engineer before finding his true calling in the kitchen.
      Marking his debut in Asia with Mandarin Oriental, Kuala Lumpur in 2006, his style can be described as European contemporary with an authentic Asian twist, making full use of seasonal ingredients. Chef Dirk has been recognized several times at international cooking competitions and Chef Battles as well as co- judging the Bocuse d’Or Asia competition. Chef Dirk soon became the Executive Sous Chef in 2008, overlooking 10 international outlets in the hotel and a massive banquet operation that included coordinating the culinary division for 140 chefs. Chef Dirk later moved in January 2012 to Macau as Executive Chef, to be a part of the Pre-Opening team for Mandarin Oriental, Macau.
      Chef Dirk Haltenhof joined The Oberoi, Dubai in early 2013 as Executive Chef for the hotel’s three signature restaurants; Nine7One, Ananta and Umai. He is also responsible for all other F&B outlets in the hotel, including the Lobby Lounge & Bar, Rooftop Pool and Rooftop Lounge as well as the in-room dining and banqueting services.
      Achievements in Dubai :
      - Ananta recognized as Best Fine Dining Indian Restaurant in Middle East 2014
      - Caterer Power 50 List 2014
      - Finalist: Head Chef of the Year (Hotel) Caterer Middle East Awards 2014
      - Pro Chef Awards 2013: Innovation Chef of the Year

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      Aline Kalamakian
      Aline Kamakian

      GM, Mayrig, Batchig by Mayrig

      A food passionate, Aline, started her career as an Insurance Broker at the age of 18 to put herself into college. Her hard work and perseverance allowed her to graduate from Université Saint Joseph – USJ with a double Masters in Finance and in Marketing. Her career in Insurance grew to the point where Aline has built one of Lebanon’s top 9 Brokerage firms.
      All through her successes, Aline never forgot her love for food but most importantly she never forgot her Armenian roots!
      Along with her cousin Serge Maacaron, she opened in June 2003 "Mayrig” an avant guardiste traditional Armenian restaurant to introduce to all those who appreciate homely, healthy and tasty food, the forgotten flavors of Ancient Armenia.
      Since then, Aline has ventured into new concepts, M Catering (2004), Batchig (2013), Made by Mayrig (2014). She opened a new branch of Mayrig in Dubai (2013) and is soon opening in Riyadh (May 2015); with more projects to see light by the turn of the year…
      Aline concentrated most of the years 2010 and 2011 to co-writing her first cook book "Armenian Cuisine” where her research for traditional recipes took her on a journey to Cilicia, present day Eastern Turkey, the ancient Armenia that her grandparents fled following the 1915 Armenian Genocide.
      Aline was also voted Women Entrepreneur of the Year 2014 in the BLA – Brilliant Lebanese Awards organized by BLC bank. She is a board member of the Lebanese Franchise Association as well as a board member of the LLWB – Lebanese League of Woman in Business and a successful candidate of the 2014 Vital Voices Fellowship Program.
      In her own words "with every problem, a new opportunity is born”!

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      Naim Maadad
      Naim Maadad

      CEO, Gates Hospitality

      Naim Maadad born into a family of gastronomic background and hence was in his early years attracted to the culinary world through their family owned pubs and restaurants. A post graduate in Business Administration from International Management Center (IMC), Naim did his Diploma in Hospitality Management from University of South Australia. Naim’s background includes positions at some of the most acclaimed hotels, resorts, spas & restaurants and was recently ranked in the second Caterer Middle East’s POWER 50 list of food & beverage professionals. A highly qualified business executive with extensive experience in Project & People management, Food & Beverage operations, Revenue & Yield management, SPA Operations, Holistic Wellness and Employee development. Naim had participated in five deluxe property openings internationally with award winning SPAs.
      Since October of 2012, Naim is currently the Chief Executive Officer of Gates Hospitality, the parent company which owns the Ultra Brasserie concept; as well as brought the British award-winning concept Reform Social and Grill to the Lakes Club in Dubai.
      From May 2010 to October 2012, Naim was the Chief Operating Officer – Global Spas & Wellness as well as Vice President Hotel Development for Rixos Hotels & Spas.
      Naim was Managing Director – Global for Spas and Middle East for Resorts at Minor International Resorts & Spas from October 2008 till May 2010 representing their Anantara / Mandara & Aqualis brands.
      As Managing Director – Middle East at Six Senses Resorts and Spas, Naim oversaw the successful opening of the multi-award winning Six Senses Zighy Bay in Musandam Peninsula, Sultanate of Oman. Naim was with Six Senses Resorts and Spas from 2006 till October 2008.
      Prior to that Naim has been in various leadership roles which saw him work in internationally renowned hotels and resorts like Hilton Tokyo, Jeddah Hilton in KSA, Hilton Dubai Jumeirah (opened the award winning BiCE restaurant), Burj Al Arab (part of pre-opening team), Yokahoma Bay Sheraton Hotel and Towers as well as Conrad Jupiters (Gold Coast Australia).

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