Shangri-La Hotel, Dubai has appointed Nikolaos Tsimidakis as its new executive chef.
Tsimidakis, originally from Greece, has over three decades of hospitality industry experience.
His career has taken him around the globe with positions based in Europe, Oceania and the United States of America, as well as a role with the Saudi royal family.
He previously held the positions of cluster executive sous chef at Intercontinental Dubai Festival City and executive chef at Nola Social House.
How did you first get into the hospitality industry?
Choosing hospitality was my gateway to exploring the world. I’ve had the opportunity to work across all continents: Australia, Europe, North Africa, and America. My passion for travel and delving into new cultures led me to become a chef. For me, it wasn’t solely about food; it was about connecting with diverse communities, embracing various cultures, and finding inspiration in the myriad of cuisines.
Can you tell us how your journey so far has prepared you for this new role?
My association with Shangri-La isn’t new. I initially joined Shangri-La Dubai in 2018, later moving to Shangri-La Abu Dhabi as the Complex Executive Chef at Shangri-La Qaryat Al Beri and Traders Hotel, Abu Dhabi. Following two successful years, I returned to Shangri-La Dubai through an internal transfer, considering Dubai was my home for the past 13 years. It’s a continuation of my journey with Shangri-La, where I’ve had the opportunity to work at two iconic properties in the UAE, gaining extensive knowledge and experience in culinary concepts. Before joining Shangri-La, I held executive chef roles, notably at Intercontinental Dubai Festival City, managing a cluster of four hotels, and with the M Management company for their renowned Nola restaurant in JLT.
Have there been any mentors in your career so far? Can you tell us who and how they influenced you?
Numerous individuals have been instrumental in shaping my career. I’ve been fortunate to have mentors across diverse fields, from culinary arts to business and personal development. Exceptional leaders I’ve encountered throughout my journey have provided invaluable guidance, accelerating not only my culinary profile but also shaping me as a hotelier. I am immensely grateful to the top management and property leadership teams at Shangri-La for their continuous support, both professionally and personally. Engaging with mentors is an ongoing process that fuels growth and learning each day.
How will you measure success in your new role?
Success, for me, revolves around three fundamental aspects. Firstly, elevating guest experiences through revamped menus and novel F&B concepts while upholding quality standards and the company’s ‘Rooted in Nature’ program.
Then, there ensuring business vitality and continuity through prudent financial management and impactful market presence as F&B experts in the UAE.
Finally, prioritising the development of our team, fostering effective communication, attitudes, and synergies, ensuring a sense of purpose and fulfillment in their careers. Investing in grooming the next generation of culinary leaders is essential to building a lasting legacy.
As a chef, it’s essential for me to create space for nurturing the next generation of leaders within my culinary team, thereby cultivating a lasting legacy. The new generation holds a distinct eagerness to progress rapidly, and it’s incumbent upon us as leaders to foster an environment conducive to their growth. Our role involves equipping them with the necessary tools and knowledge, enabling them to achieve their aspirations.
What is your management style?
I believe in infusing humour into the workplace, especially in the demanding and dynamic hospitality industry. Embracing mistakes as learning opportunities, striving for excellence, and fostering humility are core values in my leadership approach. I engage with my teams to create an environment conducive to learning, change, and empowerment. Deep listening and providing support to overcome obstacles are integral aspects of my management style, rooted in humility, empowerment, and courage.
Any advice to your fellow hospitality professionals looking to advance in their career?
‘Ask and listen’ should be the mantra for career advancement. Embrace communication and engagement as they hold the key to mastering new recipes, tackling unfamiliar problems, refining ideas, and charting a clear career path. Ego serves no one; staying grounded is pivotal for success.
What is your ultimate goal in hospitality?
My ultimate goal is to explore the uncharted territories of hospitality. As I evolve in my career, my aspirations continue to adapt. I aim to remain an explorer, driven by curiosity, innovation, and creativity, while maintaining approachability, humility, and a sense of humor in everything I do. The pandemic upheaval highlighted the world’s uncertainty, emphasising that change is the only constant in life.