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Precision, Passion, and Fresh Produce – That’s My Recipe

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Movenpick

Interview with: Mohamad Albalkhi, Executive Chef, Movenpick Hotels & Resorts

What inspired you to pursue a career in the culinary arts, particularly in the luxury market?

My culinary journey began on the family farm, surrounded by fresh and organic produce. From the age of 13, I was captivated by the joy of cooking, preparing meals with the fresh produce from our farm. Although I initially worked as an accountant, my passion for cooking never died. When my workplace launched a culinary school offering a three-year diploma, I took the opportunity to turn my love for cooking into a career. There’s nothing more fulfilling than creating exquisite dishes and sharing them with others.

How has your experience working with a variety of cuisines—Arabic, Italian, French, and Indian—shaped your approach to creating unique dining experiences?

My journey through Arabic, Italian, French, and Indian cuisines has significantly shaped my approach to crafting unique dining experiences. Each cuisine has brought its own lessons: French cooking taught me the art of precision and elegance, Italian cuisine highlighted the value of simplicity and quality, and Indian flavors introduced me to the complexity of spices. Combining these diverse influences allows me to create dining experiences that blend different traditions, resulting in truly memorable meals for our guests. Of course, my deep connection with Arabic cuisine forms the heart of my culinary approach. Having grown up surrounded by these vibrant flavors and cooking them from a young age, I bring an authentic touch to every dish, ensuring that our Arabic offerings are both heartfelt and exceptional.

As an Executive Chef at Mövenpick Hotel Jumeirah Beach, what are your key priorities for the dining outlets under your leadership?

As the Executive Chef, my main goal is to ensure that each dining experience at Mövenpick Hotel Jumeirah Beach is both distinct and unforgettable. I am dedicated to upholding the highest culinary standards across all our venues, ensuring each restaurant offers its own unique identity and flavor profile.

Our approach to dining revolves around crafting seasonal menus that highlight the finest ingredients and showcase a variety of cooking styles. We blend traditional techniques with modern innovation to create dishes that are as visually appealing as they are flavorful. From artfully prepared contemporary classics to inventive twists on global cuisines, every dish is designed to offer a memorable culinary experience.

We emphasize a thoughtful approach to cooking, with each menu reflecting a deep understanding of flavor combinations and presentation. Whether it is through the use of refined techniques or the introduction of bold, new flavors, our goal is to provide a diverse range of dining options that cater to all tastes and preferences. By focusing on these elements, we ensure that every meal at our hotel is a distinctive and exceptional part of our guests’ stay, creating a culinary journey that is both enjoyable and memorable.

Can you share an example of a new trend or dining style you’re excited to introduce at Mövenpick?

One trend I am excited to introduce at Mövenpick Hotel Jumeirah Beach is the focus on sustainable, farm-to-table dining. We are embracing locally-sourced, seasonal ingredients to create dishes that reduce our environmental footprint. For instance, we have developed a menu that features organic produce and locally sourced seafood, paired with innovative cooking techniques that highlight the natural flavors of these ingredients. This approach not only aligns with our commitment to sustainability but also delivers a fresh and authentic dining experience that our guests will truly appreciate.

How do you approach mentoring and developing your culinary team to ensure both their growth, and the success of the hotel’s dining experiences?

I mentor my culinary team by creating a dynamic and nurturing environment where personal growth and culinary excellence go hand in hand. I emphasize hands-on learning and encourage experimentation with new techniques and ideas. Regular feedback and personalized training help each team member enhance their skills while staying motivated. By setting clear, achievable goals and offering opportunities for career advancement, I aim to cultivate a passionate and skilled team that consistently elevates our dining experiences and contributes to the hotel’s success.

How do you foster a collaborative environment among your team?

Fostering collaboration is all about promoting open communication and a sense of shared purpose. I organize regular team meetings to discuss ideas and address challenges, making sure everyone’s voice is heard. Encouraging a culture of mutual respect and support helps build trust and camaraderie. I also implement cross-training, so team members can learn from each other and appreciate different roles within the kitchen. This collaborative spirit not only boosts creativity and efficiency but also strengthens our collective drive to deliver outstanding dining experiences.

Hospitality

FATHER’S DAY GIFT GUIDE: HEALTHY SIPS FOR DADS WHO PUT WELLNESS FIRST

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This Father’s Day, skip the usual gifts and treat health-conscious dads to something that supports their wellbeing from the inside out. UAE homegrown brand Saba Plant-Based offers a range of organic, probiotic-rich drinks crafted using fermentation, live cultures and carefully selected ingredients to support digestive wellness while delivering great taste. Convenient, refreshing and easy to incorporate into daily routines, these functional beverages make thoughtful gifts for fathers looking to prioritise healthy habits.

Water Kefir
Light, fruity and refreshing, Saba Plant-Based’s newly launched Water Kefir is packed with live probiotics that support gut health. This water-based fermented drink is caffeine-free, gentle on digestion and ideal for staying refreshed throughout the warmer months.

Flavours available in Blue Spirulina & Lemon Mint and Dragon Fruit, Strawberry & Lemon.

Apple Cider Vinegar Shots

For dads who appreciate practical wellness solutions, these convenient gut health shots are made with raw apple cider vinegar and designed to support healthy daily habits. Easy to enjoy at home, at work or on the go, they offer a simple addition to any wellness routine.

Flavours available in Cardamom & Ginger and Verbena & Orange Blossom.

Plant-Based Kefir

Made with organic coconut milk and live vegan kefir cultures, this creamy dairy-free alternative is rich in beneficial bacteria that support digestive wellbeing. It can be enjoyed on its own or added to smoothies and breakfast bowls for a probiotic boost.

Flavour available in Natural, Vanilla and Mango-Pineapple.

Organic Kombucha
As the first brand to locally brew organic-certified kombucha in the UAE, Saba Plant-Based offers a naturally refreshing fermented tea made with live cultures and organic ingredients. Raw, unpasteurised and low in sugar, it provides a flavourful alternative to conventional soft drinks.

Available in Classic, Mango, Raspberry, Peppermint, Hibiscus Basil, Cardamom and Ginger Turmeric.

Whether your father is a fitness enthusiast, wellness advocate or simply looking to make healthier everyday choices, Saba Plant-Based’s range of probiotic drinks offers a thoughtful Father’s Day gift that supports gut health, hydration and overall wellbeing.

The brand’s full gut-healthy product range can be purchased on www.sabaplantbased.ae or at supermarkets across UAE including Kibsons, Spinneys and Waitrose.

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Hospitality

ROHINI DUBAI LAUNCHES REFLECTIVE KINTSUGI KAHANI EXPERIENCE FOR CREATIVE AUDIENCES

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On 27 June, Rohini will host the Kintsugi Kahani Experience, inspired by the Japanese art of golden repair. Rooted in the philosophy of embracing imperfection, the experience invites guests to explore creativity through a hands-on workshop that celebrates the beauty found in flaws and life’s imperfections.

Throughout the evening, participants will create a meaningful keepsake to take home while engaging with the centuries-old concept of transforming brokenness into something beautiful and unique. Designed as a reflective and creative experience, the workshop offers guests an opportunity to connect with the art form in an intimate and inspiring setting.

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Hospitality

GCC Travellers Are Heading Away Earlier for Eid Al Adha, Dragonpass Data Reveals

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Dragonpass, the world’s leading provider of digital airport ecosystem platforms, has revealed new travel data showing a notable shift in how travellers across the GCC are planning their Eid journeys, with demand surging before Eid Al Adha rather than during the holiday itself.

According to Dragonpass data, travel activity across the GCC increased by 69% in the week leading up to Eid Al Adha 2026. However, rather than peaking during the holiday period, travel activity declined by 24% during Eid week and a further 18% in the week immediately after, suggesting many travellers chose to depart ahead of the holiday period.

The trend marks a clear contrast to Eid Al Fitr earlier this year, when travel activity across the GCC rose by 6% during the holiday week itself before declining by 20% in the following week. Saudi Arabia recorded the strongest Eid Al Fitr uplift in the region, with travel activity increasing by 25% during the holiday week.

Several GCC markets recorded particularly strong growth in the lead-up to Eid Al Adha. Kuwait saw the largest increase, with travel activity rising by 124.7% week-on-week, followed by Bahrain (+108.5%), the UAE (+79.2%), Qatar (+59.5%) and Saudi Arabia (+58.4%).

Andrew Harrison-Chinn, Chief Marketing Officer at Dragonpass, said: “The contrast between Eid Al Fitr and Eid Al Adha is one of the most interesting travel trends we have observed this year. While Eid Al Fitr generated a more traditional holiday-week travel spike, Eid Al Adha saw travellers moving significantly earlier, with demand building before the holiday rather than during it.

“This highlights the dynamic nature of travel behaviour across the GCC and reinforces the importance of understanding how demand shifts around key travel periods. Despite periods of disruption affecting regional travel earlier this year, demand across the GCC has remained resilient, with travellers continuing to prioritise leisure and holiday travel.”

Saudi Arabia remained one of the region’s strongest-performing travel markets throughout both holiday periods. During Eid Al Fitr, the Kingdom recorded the clearest holiday-driven uplift in the GCC, with growth spread across several major airports. Madinah recorded the strongest increase at 58%, followed by Jeddah (29%), Dammam (25%) and Riyadh (22%).

During Eid Al Adha, Madinah again stood out as a key exception to the wider regional trend, recording a 20% increase during Eid week and a further 58% increase post-Eid, reflecting continued religious travel activity around the holiday period.

Looking ahead, Dragonpass expects strong travel demand across the GCC throughout the summer months. The latest Eid travel trends suggest travellers are becoming more deliberate in how they plan journeys around peak holiday periods, while demand for regional and international travel remains resilient. As summer travel gathers pace, these shifting patterns are expected to continue shaping passenger flows across the region.

As aviation connectivity continues to expand across the GCC, understanding how travellers adapt their behaviour around major holidays and peak travel periods will become increasingly important for airports, airlines and the wider travel ecosystem.

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