Dietmar Platz, Doha Marriott Hotel’s new director of food and beverage, tells Hotelier Middle East his ambitions for his role, as well as the importance of using the finest ingredients
What attracted you to hospitality?
When I took my first professional kitchen job, in 1980, I had no clue where it would take me. I was hired to do an apprenticeship in Klingenberg, Germany, and from my first weeks I knew I had found paradise. Cuisine was all I could think about, and it still is! Everything was new and wonderful and I was fortunate enough to be exposed to the philosophy on food and cooking.
Can you give us a career history?
I subsequently worked in all kitchen departments, as executive chef and then as a director of F&B, and my experiences have influenced my approach to the hospitality industry.
I started my career in 1992 as an executive chef in the Philippines and joined Marriott, at the Polat Renaissance Hotel in Turkey in 2002. In 2004 I moved to China at the Renaissance Hotel Beijing.
I continued to stay Asia-bound at the Renaissance Tianjin Hotel and Convention Center before moving on to conquer Georgia as a cluster director of F&B at the Marriott and Courtyard by Marriott in Tbilisi. From The Imperial Riding School, a Renaissance Hotel in Vienna, Austria.
What has been your greatest career achievement so far?
To be part of different opening teams and hotels around the world, the smile of a satisfied customer, and to follow the success of my former associates — many of them now are managers all over the world.
Why have you stayed with Marriott?
Marriott has such a strong corporate culture and inspiring values that it has always motivated me to stay and grow within the company. Wherever you travel in the world these values are there and you feel you are part of a family.
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