Editorial, Author at The Pro Chef Middle East

Falconry used to tackle JBR bird problem

Hotels on Dubai’s popular JBR strip are using falconry to combat the area’s problem crows. Rentokil GM James Nicholson, says scaring the crows by introducing a bigger bird to protect hotels' outdoor areas, is proving popular with almost every 5-star in the neighbourhood. It's the only solution to a difficult problem

Style and substance

Middle East Hotel Awards judge and founder and managing partner of Hospitality Design Partnership, Meelis Kuuskler, moved to Dubai with Jumeirah Group at a time when the industry was a benchmark for success. He shares his predictions for a rise in the boutique stay and other 5-star alternatives (more…)

Desire to be different

Launching the Middle East’s first Supperclub this month at Jumeirah Zabeel Saray, GM Richard Drake and partner Yassin Matbouly, explain the concept, the crowds and the next chapter for the dining experience Billed as a world famous address for exquisite fine dining, artistic entertainment and sensational hospitality, the Dutch concept restaurant,

Paper towels “more hygienic” than hand driers

“Hand dryers can spread bacteria between 3 and 6 feet” say findings When it comes to the hand drier vs paper towel debate, the pro and con arguments rarely go beyond environmental impact, however new research promoted by Dhofar has found that hand driers could be increasing the spread of bacteria in

Best Food Safety Manager Award for Al Bustan Rotana

Best practice strategies presented to judging panel Muhammad Ihsanullah, director of environment, health and safety at Al Bustan Rotana Dubai, has been named ‘Best Food Safety Manager’ in Dubai Municipality’s first food safety awards. Organised by Dubai Municipality Food Control Department, the awards aim to recognise individuals and organisations maintaining ‘excellent standards

Keeping clean – Dubai takes charge of food hygiene

Abdul Rashid Director and General Manager of the Chartered Institute of Environmental Health gives us an insight into the recently launched Person In Charge scheme for F&B outlets Since its launch, how is the PIC scheme having an effect on F&B outlets, specifically those ones in hotels? Abdul Rashid: There is more focus