Transforming hospital food into a five-star experience with Rabih Adel Hanna

Transforming hospital food into a five-star experience with Rabih Adel Hanna

Rabih Adel Hanna is a highly organized and detail-oriented F&B manager at Andalusia Medical Services, as well as a lead executive chef. Here, he explains how he’s elevating hospital food to a five-star dining experience.

What can you tell us about your professional career?
I have a diploma in hotel management and am certified by the World Chefs Association. I’ve sharpened my skills under world-renowned chefs to gain a deep understanding of culinary techniques and hospitality.
With years of experience managing various departments in restaurants and hotels, I’ve developed exceptional leadership capabilities. In 2018. I shifted my focus to hospitals. I am currently the regional hospitality F&B manager for a group of hospitals in KSA, where I am responsible for creating policies, procedures and manuals to deliver well-rounded, unique five-star experiences.

What challenges do you face in leading the kitchen of a renowned healthcare and wellness provider?
The main challenges I face include providing patients, staff and visitors with sustainable food, as well as the procurement of fresh, seasonal, local and organic produce. Menu planning and food waste are also concerns, which affect ordering systems, staff training and portioning.
However, the greatest challenge remains awareness — making people understand that food is a fundamental part of the recovery process.

How do you create meals that are both healthy and delicious?
Eating healthy food doesn’t mean giving up your favorite meals. Some simple swaps and a little bit of planning can help you make lifelong, healthy changes to your diet. We have to understand ingredients and harness our knowledge to create simple, nutritious dishes, adding a chef’s touch and skillful plating for optimized creations.

Do you have any interesting projects coming up?
We will soon launch an authentic Lebanese restaurant in the heart of Jeddah that reflects the real taste of Lebanon.


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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.

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