More than 200 professionals from the Middle East's F&B industry have gathered at Jumeirah Beach Hotel in Dubai today to attend the inaugural Caterer Middle East Conference.
The one-day interactive event comprises a series of panel sessions debating topical issues and featuring prestigious industry speakers, as well as practical workshops which are aimed at addressing everyday challenges.
Caterer Middle East editor Charlie Lyon commented: “The overwhelming, positive feedback demonstrates the industry's need for our event - the first one of its kind to really tackle the challenges impacting the UAE’s chefs and F&B managers in this industry.
“With a theme of ‘food and business’, the event is focused on the bottom line, providing you with the tools and techniques to improve operations, increase revenue, cut expenses and maximise profitability. It will also provide a rare chance to network and share ideas with more than 230 industry peers, all gathered with the collective aim of discussing the way forward for the UAE’s culinary landscape.”
The event has been launched following consultation with an advisory panel of industry experts, which include: Mark Patten, VP culinary, Atlantis The Palm; Scott Price and Nick Alvis, executive and head chef, Hilton Dubai Creek; Uwe Micheel, director of kitchens, Radisson Blu Hotel, Dubai Creek and president of the Emirates Culinary Guild; Markus Thesleff, co-founder, Okku; Ajaz Sheikh, operations director, Zuma; and Felix Hartmann, assistant F&B manager, Madinat Jumeirah.
At a meeting in Okku Luxury Japanese Restaurant and Lounge, the panel debated the issues and trends most relevant for chefs and F&B managers working in today’s highly competitive industry.