Zuma Restaurants’ Post

Staff Spotlight💡 ⭐️Merve Akbaş, Restaurant Manager⭐️   Merve joined the Il Gattopardo family to lead the team post-opening at the end of 2023. Today, she shares her experiences that have led her to where she is now, and how a career in Architecture led her to where she is now as our Restaurant Manager:    1- What made you choose a career in the hospitality industry vs others❓ Personally, as a Restaurant Manager the only reason I chose the hospitality industry over being an Architect, even right after I completed my diploma, was the love I have for building strong relationships with people, more than building building’s.   When I refer to ‘people’ I’m not only referring to the guests that you want to create memorable experiences for repeatedly with the service and quality of food you offer. They are also the people you want to achieve this goal with, your team, your family. When you combine this all together and reflect on the direct impact you have on the goals of the restaurant, that gives me many reasons to choose hospitality as a career, over and over again.    2- How would you describe your experience working at Il Gattopardo? 🐆🐾 Joining a team who are led by the most experienced leaders in the industry is very rare to find these days. Since I first joined, I continue to be challenged and learn from my leaders and team. When you are part of a team who were able to create this incredible concept from scratch and of course to see how successful it is, gives me extraordinary satisfaction.    3- What advice would you give to anyone considering applying for Il Gattopardo?✨💫 Working at Il Gattopardo requires passion, ambition, discipline, and the willingness to showcase your personality. If anyone has a desire to grow within the Hospitality Industry, I believe Il Gattopardo will be the best place to achieve this! It’s what we do, we learn, we improve, and we teach.   #careerdevelopment #teamwork #recruitment #hospitality

Passion. Innovation. Purpose. These are the driving forces behind The Dandy Collection. We recently asked Sanaya Soonawala, our amazing Guest Relations Manager, how Dandy has helped her grow and what she envisions for the future of the F&B industry. Her reflections capture our commitment to professional development, creativity, and staying ahead of the curve. 💭 How has Dandy helped you grow? "Working at Dandy has been an incredible and fun journey of professional growth. I've had the chance to deepen my expertise in guest relations and take ownership of large-scale projects. Dandy's supportive culture and willingness to encourage innovation have helped me expand my portfolio significantly." 💬 What do you enjoy the most about working with The Dandy Collection? “What I enjoy most is the dynamic environment and diversity of venues under its umbrella. Each venue has its unique charm, making every project different, exciting, and creatively fulfilling. The team spirit and focus on exceptional guest experiences make it a truly fun and inspiring place to work.” 💡 What key trends do you see shaping the future of the F&B industry? "Restaurant pop-ups in Singapore have become a vibrant trend. They allow brands to experiment with unique concepts and exclusive menus, attracting diners hungry for fresh ideas. Dandy can capitalize on this buzz with cutting-edge collaborations that showcase distinctive culinary experiences." At Dandy, we think ahead, think big, and think differently. Together, we're creating a future where creativity meets strategy, and innovation meets impact. Join the conversation and stay inspired — connect with us here on LinkedIn. #F&BNetwork #ProfessionalGrowth #HospitalityInnovation

From Porsche-powered luxury at our reimagined Dusit Thani Bangkok to a Michelin-starred guest chef in Pattaya, and a delightful taste of France in Vietnam, Dusit continues to elevate the art of hospitality. Find these updates and more in the latest episode of #thelobby360 𝘙𝘦𝘮𝘦𝘮𝘣𝘦𝘳, 𝘸𝘦 𝘭𝘰𝘷𝘦 𝘩𝘦𝘢𝘳𝘪𝘯𝘨 𝘧𝘳𝘰𝘮 𝘺𝘰𝘶 𝘵𝘰𝘰! 𝘎𝘰𝘵 𝘢𝘯𝘺 𝘋𝘶𝘴𝘪𝘵 𝘯𝘦𝘸𝘴 𝘵𝘰 𝘴𝘩𝘢𝘳𝘦? 𝘋𝘳𝘰𝘱 𝘢 𝘤𝘰𝘮𝘮𝘦𝘯𝘵 𝘣𝘦𝘭𝘰𝘸 𝘢𝘯𝘥 𝘺𝘰𝘶 𝘮𝘪𝘨𝘩𝘵 𝘫𝘶𝘴𝘵 𝘴𝘦𝘦 𝘪𝘵 𝘧𝘦𝘢𝘵𝘶𝘳𝘦𝘥 𝘯𝘦𝘹𝘵! #DusitInternational #DusitHotelsandResorts #DusitFoods

Thankyou, Chef Sujoy Gupta for such an insightful interview! It was fascinating to hear about your journey to becoming a culinary maestro and the thought that goes into creating new gourmet dishes at #TajLondon. And the Gajar Halwa tarts? Definitely one of my favourites ! #TheBigBiteSeries #TajHotels #IGlobalNews

One of the biggest challenges for the hospitality sector is to find the right supply that works for you. While the Tourism Market is drastically growing in the Philippines, the infrastructure behind it often is slow. It took my wife and I many years to figure out and find the right suppliers, from Salad to Cutlery, and honestly many things we just did ourselves in the end. I am glad that there are some established and new firms from the Philippines like Harle (Filipino-German joint venture) that we can rely on for things we can't do in-house. From a Chamber perspective: There is still room for more FDI in the local market to create jobs and provide service. That the need for sustainable Innovation is here and now.

📊 Market Insights: Personal Chef Services for High-End Tourists in Marbella & Beyond 🌍 The demand for personal chefs in Marbella's luxury villa market is booming, driven by affluent tourists seeking bespoke culinary experiences. With the right strategy, chefs can tap into the growing market of health-conscious, high-net-worth travelers. 🚀 Key Trends in Marbella: 🔹 High demand for personalized, wellness-focused meals 🔹 Seasonality with peak periods from spring to fall 🔹 Growing interest in experiential dining (e.g., cooking classes) 🌟 This business model is thriving in other luxury destinations like: Ibiza, Spain – Summer season + wellness tourism St. Tropez, France – Michelin-level gourmet demands Mykonos, Greece – Mediterranean cuisine for villa renters Amalfi Coast, Italy – Farm-to-table culinary experiences Phuket, Thailand – Year-round demand for private events Whether in Marbella or other hotspots, luxury travelers increasingly value personalized services. For chefs, it’s an opportunity to grow by specializing in tailored, high-end dining experiences. #LuxuryTravel #PersonalChef #CulinaryExperiences #Marbella #WellnessTourism #GlobalGastronomy #BusinessOpportunities

China Duty Free Group and Moët Hennessy Travel Retail have partnered to create a new Glenmorangie store in Haikou International Duty-Free Shopping Complex.

The former home of Melbourne city hospitality icon Izakaya Den is set for a new chapter, with its lease to a new venue headlining a raft of deals as hospitality operators continue to reenergise the Melbourne CBD. Fitzroys’ Franklin Gikas and James Lockwood negotiated the lease of Basement 3, 114 Russell Street, which for 15 years was home to the famous Japanese venue Izakaya Den. It will become a new high-end Japanese restaurant and bar Miyazaki Gyu, specialising in Wagyu beef, open from 12pm until late, after being leased to an operator who has been in the hospitality business for, synergistically, 15 years. https://lnkd.in/gge9n73u #Fitzroys #RealEstate #Restaurant #PropertyNews

Trending: Luxury brands are getting into food and beverage and restaurants.

Reflecting on Erhan Demir's Journey: A Year After Mövenpick Hotel & Apartments Ghala Muscat’s Opening In Muscat, Oman, where tradition meets modern gastronomy, the Mövenpick Hotel & Apartments Ghala Muscat has been a culinary beacon for over a year. At its heart is Executive Chef Erhan Demir, whose expertise and dedication were pivotal during the hotel’s pre-opening phase. A year after the grand opening, Chef Erhan reflects on the challenges, triumphs, and lessons learned. The Challenges of Pre-Opening Chef Erhan recalls the complexities of building a culinary ecosystem from scratch—conceptualising menus, sourcing ingredients, and balancing Omani traditions with global flavours. "It was about respecting local authenticity while appealing to a diverse clientele," he shares. Building a Team Assembling a passionate, skilled team was crucial. "The team is the backbone of any kitchen," Erhan emphasises. Through intensive training, the team embraced Mövenpick’s philosophy, becoming storytellers through every dish served. Designing the Menu The menu reflects Muscat’s culinary richness and Mövenpick’s identity, blending Omani staples like shuwa and majboos with international favourites. Sustainability remains a priority, with a focus on local and seasonal ingredients. The Reward of Opening Day Opening day was a milestone. "Seeing guests enjoy the food and hearing their feedback was incredibly rewarding," Erhan reflects. One Year Later A year on, the hotel is a culinary destination, and Erhan’s pre-opening efforts have paid off. "The challenges were stepping stones to our success," he says. The kitchen has evolved, refining processes and introducing new dishes based on guest feedback. Looking Ahead As the hotel enters its second year, Chef Erhan is focused on innovation and excellence. "The first year was about laying the foundation. Now, it’s about taking our culinary offerings to the next level." With leaders like Erhan, Mövenpick Ghala Muscat continues to shine in Oman’s hospitality scene. #Leadership #CulinaryExcellence #Hospitality #Mövenpick #Oman #Teamwork #Sustainability #HospitalityExcellence #HotelManagement #SustainableGrowth #AnniversaryCelebration #HospitalityNews #SuccessStory #MilestoneAchievement #CelebratingExcellence #OneYearJourney #OperationalExcellence