We recently had the pleasure and honor of catching up (over the wires for now…as we wait for his travels to bring him to Dubai) with Brad Nelson, Marriott’s Culinary VP and Corporate Chef. Brad has just joined the hospitality blogging community in Bill Marriott’s footsteps with a food blog titled “Marriott in the Kitchen”. Besides Brad’s Q&A on the blog, w...

The top 12 Tips from a Hotel GM: Recently commended in the February Edition of Concierge Magazine as the “Quintessential Hospitality Professional- articulate, impeccably dressed and efficient”, Francisco Giles lives true and is deserving of every word and possibly more! Young Hotelier was honoured to get the opportunity to meet with Francisco and learn the top 12 Tips when operating in a Gener...

Do you like operating in the DANGER ZONE?! What about the Liquid Nitrogen danger zone, which is boiling point at -220 degrees! The artic seems like the Sahara next to this bad boy!! Challenging the traditional ideas and styles of cooking and eating, step inside the kitchen with Younghotelier.com as we see the instruments and experimental techniques of the laboratory used in the kitchen!! I bet you...

We had the chance to catch up with Elaine Nettleton, who was named PR / Marketing person of the year 2007 at the Hotelier ME Awards. Elaine is the dynamic Director of Communications (Public Relations and Marketing) for Movenpick Hotels and Resorts in the Middle East. Elaine tells us about her career, education, what drives her and her advice for young as well as seasoned professionals making their...

We catch up with Mr.Francisco Giles, the hotel General Manager at the Renaissance Dubai Hotel, which is part of the Marriott family of hotels. Franciso is also the winner of “Hotel GM of the Year 2007″ award at the Hotelier Middle East Awards. Francisco tells us about his career path, his beliefs and shares some valuable insights into the role of great General Manager. “God gave you...

Cocktails, Mocktails and Candy Floss Cocktails?! Have you ever eaten your Jack Daniels & Coke! Well you can! Younghotelier.com approaches a random passer by in Tang Restaurant Dubai to try out one of their signature molecular cocktail, the Molecular Pisco which uses Tequila, Candy Floss and liquid Nitrogen! Tang is the only restaurant in the Middle East to employ molecular gastronomy not just ...

We take a look behind the scenes at the world of Molecular Gastronomy at Tang Restaurant Dubai, the only one of it’s kind in the Middle East that employs these techniques and philosophy. A two part interview with Chef de Cuisine Stuart Sage, who talks about his career, molecular gastronomy, trend-setter chefs, offers advice to young people looking to make their mark in the kitchen and also l...

YoungHotelier.com interviews the creative and energetic Chef de Cuisine of one of the top “Fish” restaurants in Dubai…Willibald Reinbacher, also popularly known just as ‘Willi’. Willi decided at the age of 15 that he was always interested in food, cooking it, seeing how it evolved but admits there was a great influence and inspiration from his mother. She had her ow...

The second installment of cuts, gags, bloopers and funny clips from the Younghotelier.com video interviews. A fun side to hotels, hoteliers and hospitality! Enjoy ...