Want to know the chefs who are shaping Middle East’s Culinary landscape? Hotelier Middle East just released their “Top 50 Influential Chefs In The Middle East” list and 4 Chefs from Oman have proudly bagged places in the list! Chef’s Kiss!
Here are Oman’s 4 finest chefs who made the list:
Executive Head Chef, InterContinental Muscat, Oman
Emmanuel Paulat led the hotel’s F&B division to new heights during the pandemic by adapting to new realities by launching a highly successful delivery and takeaway service across his outlets.
He implemented new systems of preparing and cooking food and introduced an efficient delivery service that despite the logistics, limited resources, and strong restrictions, was able to provide the service that increased revenues and enhanced the reputation of the hotel. Venues under his remit include Treat Cafe, Tomato restaurant, Tiki Bar, Trader Vics, Al Ghazal Pub, and Musandam Restaurant.
Executive chef in charge of food and beverage, Hormuz Grand Muscat,
A Radisson Collection Hotel
With a career spanning Europe, Africa and the Middle East, Thierry Quintric has spend 25 year honing his culinary talents. Now based at Hormuz Grand Muscat, he oversees all F&B outlets at the hotel, including OMNY Brasserie, Qureshi Bab-Al-Hind, Straits, Vault and the Hub, as well and banquet and outside catering offerings and in-room dining for 231 rooms. A softly-spoken personality, Quintric has been instrumental in an array of kitchen achievements at the property, driven by his strong vision of making things better, rewarding efforts and ensuring that he develops a winning team.
After taking up his current role, he developed the confidence of service staff, encouraging them to interact with guests. Using fresh Omani produce is at the top of his agenda, in order to help guests discover what the Sultanate has to offer, and contribute to the local economy.
He has spearheaded the creation of an unlimited brunch concept, where guests are served hot and fresh food on their tables, following all safety protocols, and he also runs sushi and meat nights that increase the revenue of F&B.
Panos Panagis, the hotel’s GM, said: “He is a man of his word, an excellent communicator and a professional with very good sense of diplomacy. His management style is detail-oriented, and he has listening skills that enable him to be very close to the team.
“He is a chef with a good sense of creativity, very good training skills and work experience. Under his supervision and leadership, the team is able to execute events and dining experience that far exceed guest expectations. He always goes an extra mile. It is a blessing to have him as colleague in my team.”
Executive culinary chef and beverages director, Alila Jabal Akhdar
Grégory Goulot stepped into Alila Jabal Akdhar this February, entrusted with elevating its culinary standards.
According to the hotel’s marketing communication manager Angel Al Araimi, he has succeeded. Araimi said: “Grégory Goulot, is an artist in the kitchen, capable of doing what he proposes even in adverse conditions. Original, with great taste in the presentations and great concern for the taste of the clients.
“[He has] reinvented rustic-edge innovations for fine dining when he joined the Alila Jabal Akhdar culinary team. Farm-to-table, local produce, own greenhouse, and his eco-gastronomy; blending culture and sustainability into a cuisine that curates a portrait-like cooking style.”
Executive chef, JW Marriott Muscat
Angelos Kallinteris once again shows the overwhelming resilience and optimism of Oman. Having been with the hotel since its pre-opening, Kallinteris was the culinary firepower behind the JW Marriott Muscat’s smooth opening in 2020. His leadership was fundamental in keeping the talents motivated during this time and took this opportunity to train his employee in new cooking technics and provided them opportunity of multiskilling.
One of his greatest achievements at the hotel thus far has been the opening of Pink Salt, which is now considered one of the finest steakhouses in Muscat. The restaurant sourced and refined the art of ageing and has searched for the best local seafood, cooked using a charcoal grill.
“He has taken [the hotel] from a culinary newcomer to one of Muscat’s most favoured dining destinations. Playing a pivotal role in the success of Pink Salt and even through the pandemic, he has continued to elevate the F&B in innovative new ways,” said GM Ressa Giuseppe.
Executive Chef, W Muscat
When someone reaches the position of executive chef, they must also be a mentor and leader to the rest of the brigade. While W Muscat’s Alain Allaire is clearly a gifted chef, he is also a gifted leader. Lauded by his collegues, Allaire helps everyone in his team to reach their potential.
Executive sous chef Darel Bazerque explained: “I have had the pleasure of working with Chef Alain from 2019. Ever since I joined the pre-opening team of W Muscat, he has helped me to become more confident, strengthened my management skills and taught me to always strive for perfection in everything I do. Under his guidance and leadership, today I’m his executive sous chef.”
Over the past year, Allaire has been leading six dining outlets, as well as in-room dining. In the last year, he led the opening of Ba Ban, not only during a pandemic but also under a tight budget. He was tasked with not only creating each and every dish on the menu, but also to infuse 1920’s Shanghai in every creation. Being on the pre-opening team, he has also developed three outlets himself: Harvest, CHAR and now Ba Ban.
Source: Hotelier Middle East