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.