You started as a management trainee at the Four Seasons in Paris two decades ago. How confident were you back then that you would one day reach this current position?
In life, we cannot predict the future, yet we can set clear intentions that guide us on our way. Whilst my intuition and intentions were clear, I was able to set myself apart with loads of perseverance, hard work and passion. I was picky about the roles I accepted, persevering to represent flagship properties and I also selected destinations that excited me and helped me develop. When every step you take is geared towards self-improvement and learning, your path will naturally lead you towards representing the greatest of brands. In my case, I’ve landed my dream leadership job with Four Seasons.
What is it about this specific hotel that makes it stand out from other luxury properties in Dubai?
Four Seasons Hotel DIFC is connected to one of Dubai’s most thriving social and business districts. Guests can step out into Gate Village where the city’s best dining and art scene resides. The bold, playful and artful personality of the hotel is also a vivid reflection of DIFC. Even more importantly though, the property is brought to life by its passionate and empathetic staff whom the hotel guests tend to know by name, and vice versa. Our boutique size allows us to extend an admirable standard of personalised service.
What is the scope of culinary offerings available here?
When it comes to unique cuisine, MINA Brasserie certainly steals the show, and the Toque awarded by Gault & Millau UAE stands as a testament to this. MINA Brasserie serves brasserie-style European dishes with subtle touches alluding to award-winning chef Michael Mina’s Middle Eastern upbringing. As far as dazzling nightspots go, Luna Dubai takes the crown with its glittering Burj Khalifa views and a crafted cocktail menu inspired by the galaxies. Luna’s Asian-inspired nibbles are designed for sharing both on the table and on social feeds. Afternoon tea lovers will appreciate the delicate creations at Penrose Lounge, served amidst vibrant interiors and on a charming terrace overlooking the world’s tallest building.
What are some of the sustainability measures undertaken across the property?
We are committed to preserving and regenerating the environment and leaving a positive, enduring impact on our local community. On the culinary front, we source local ingredients, where possible, and have implemented programmes to limit food waste. When certain items are not available locally, sustainable certified partners are selected to minimise the footprint of any imports. The hotel is also single-use plastic free, with a portion of our energy generated by solar power too.
Are there any plans for expansions at the hotel?
The expansion which has recently been revealed is the anticipated launch of Kygo, a Japanese Omakase restaurant by Fundamental Hospitality – the group behind some of Dubai’s most celebrated restaurants such as Gaia and Shanghai Me. Foodies can expect further exciting announcements soon.
What do you need to achieve to eventually term your role here as a hotel manager a success?
I link my success as a hotel manager to the satisfaction of our guests. Essential to this, is the satisfaction of my team, since employee and guest satisfaction are two metrics that endlessly tango. These are the fundamentals that form the base for commercial success, which we would quantify by studying our guest loyalty, channel mix and market share amongst other focuses.
(All images supplied by Four Seasons Hotel DIFC)
