What are your most memorable career highlights?
My lifetime goal was always to graduate from the Advanced Culinary School in Heidelberg, Germany, which is in itself a challenge as you need to have a certain amount of experience and skill to be accepted and graduate. I’m so proud to have accomplished this goal and to have learned about classic cuisine, particularly French.
The highlight of my personal and professional life was meeting my wife, who is my partner and supporter personally and professionally, at work. We have been together for many years, and she means the world to me.
What distinguishes Rotana’s culinary offering from other hotels?
Rotana’s culinary offering is firmly rooted in authentic Arabic cuisine. We have strong ties with local farmers and suppliers who provide organic, locally grown ingredients. With healthy, organic food a major worldwide trend, I’m pleased to see that Rotana is keeping up with consumer taste.
What do you have planned for Rotana?
I have always abided by the principles of healthy, organic food and will continue practicing this at Rotana. I don’t want to teach my team these principles — I want to live it with them. My goal is to be even more involved with local producers and farms, and support local startups in their will to grow organic food and enhance the dining experience in the region. It’s great to see that the UAE supports these initiatives.
What is the most popular culinary trend in the region?
The most prominent trend I have noticed is meat substitutes — people are more willing to become vegetarians; however, they want to enjoy a familiar taste. I would not say I completely support this trend, as it is really difficult to understand and grasp what stands behind meat substitutes and their production in terms of environment, but I acknowledge the rising demand for it.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
