Something exciting is happening at Shangri La Barr al Jissah as two new faces are joining the leadership team, combining their expertise and innovative approaches to revolutionize the culinary experience at this iconic property.
Chef Erick Fettke and Nabiel El-Nakib, both seasoned professionals in the Middle Eastern hospitality scene, are ready to revitalize the dining experiences at the renowned resort. With years of experience under their belts, including stints in Jordan and various properties in the region, they bring a wealth of knowledge and enthusiasm to their roles.
The duo is excited about the vast opportunities presented by Shangri-La Barr al Jissah, which boasts many dining options spread across its expansive property. From signature restaurants to all-day dining outlets, the resort offers something for every palate. Erick and Nabiel plan to leverage their expertise to reinvigorate existing concepts while introducing new and innovative ideas to the table.
Their focus on collaboration and fresh perspectives sets them apart, as they aim to work closely together to elevate the dining experience at the resort. With a keen eye on market trends and guest preferences, they plan to breathe new life into the culinary offerings, ensuring both quality and consistency across the board.
One key aspect of their vision is sustainability, a growing movement within the hospitality industry. Erick and Nabiel are committed to sourcing locally and supporting Omani suppliers wherever possible, emphasizing the use of organic, sustainable ingredients. From seafood to fruits and vegetables, they aim to empower local producers while reducing the resort's environmental footprint.
Additionally, the duo recognizes the importance of catering to both international guests and the local market. Striking a balance between showcasing Oman's rich culinary heritage and offering diverse international cuisines is a priority. With a diverse team representing 28 different nationalities, they plan to infuse authenticity and creativity into every dining experience, ensuring a memorable stay for guests from around the globe.
The New F&B Tandem to Watch Out
Nabiel El-Nakib brings a wealth of experience in hospitality management, particularly in food and beverage, honed through prestigious roles at renowned establishments like Marriott International and The Fat Duck Group.
His tenure as the Director of Food & Beverage at the Shangri-La Hotel in Jeddah, Saudi Arabia, underscores his exceptional leadership and operational prowess. Nabiel's adeptness in combining local and expatriate talent, coupled with his strategic rebranding efforts and revenue-driving initiatives, positions him as a transformative force in Muscat's hospitality industry. His track record of spearheading innovative concepts and achieving culinary excellence makes him an invaluable asset to the food scene.
Complementing Nabiel's expertise is Chef Eric Fettke, an accomplished Executive Chef with over 25 years of culinary experience spanning multiple continents. Eric's leadership shines through diverse market segments, showcasing adaptability and a commitment to culinary excellence. With notable achievements including spearheading IHG’s Culinary Task Force for the Pyeongchang Winter Olympics and implementing sustainable farm-to-table practices, Eric's culinary prowess, coupled with his dedication to innovation and operational excellence, makes him an ideal candidate to deliver exceptional dining experiences in Muscat.
Oman Daily Observer sat down with these two culinary giants to understand better what Muscat can look forward to with their new collaboration.
Going directly to the point, what can Oman expect from your coming onto the scene?
El-Nakib: Chef Fettke and I, we're very similar in a lot of things, especially in what we want to see. I think it's unique that you get an executive chef and someone in charge of the F&B service at the same time. I think this is exciting. There's a lot of energy and new ideas and it's a great opportunity for us literally to come in together as partners with no preconceptions and build together in terms of new things. I think what we're looking at in terms of the concepts may bring some things back to life. There is a lot of competition in Oman. In terms of direction, our goal is to reinvigorate what's been here. We're looking into what's working and what's not. We're reviewing the concepts and closely looking at what the market wants and delivering on that.
Fettke: Coming to Shangri la, we know that there's a great foundation for us to build up. With two sets of fresh eyes and ideas, we can bring out a lot of good changes not just to the restaurant but the in-room service, amenities and other products. I think the top teams are quite ready to bring in some nice good changes.
You know sustainability is massive at the moment. We have lots of programmes within Shangri-La. We have 'roots in nature' which encourages us to use locally sourced organic sustainable items which we want to bring into our menus and across the board as well.
We're looking into invigorating and energizing ourselves and focusing on the strength of our teams. We also want to invigorate and bring back to life some great Omani touches. We want to push a little further, looking at what we have and how we can enhance the overall experience.
F&B-wise, what's the most exciting part for you about being in the Muscat property?
El-Nakib: I don't think anyone can offer as much as we can in terms of space, amenities, and restaurants, including unique dining setups. The Clifftop dining that we do is phenomenal. You look around this property, and you will see a lot of potential right away. We have so many different landscapes, which means a lot of different opportunities. Creating these unique experiences is something that I'm sure we're going to continue. The possibilities are endless. We've been given this awesome thing, and I think we're going to run with it.
With Oman very close to Dubai and the growing trend of high-end restaurants coming to Muscat, is there pressure to also set your eyes on getting Michelin stars?
Fettke: I think my goal is to start with the basics and make sure that the foundation is where it needs to be. Once we create that foundation, then that's when we aspire for things in the future. My focus right now is to make sure we're doing things consistently and making sure that every day is an elevated experience. I wanted to make sure that there was always something exciting going on—some pop-ups here and there not only attracted the guests to the hotel but also brought people from the city. And I think that's the reputation that we want.
How essential is it for you to integrate elements of local culture, particularly from Oman in the food served at the property?
El-Nakib: In places like Oman and Saudi Arabia, local markets play a substantial role in the dining and customer experience, whereas the UAE leans heavily towards an international clientele. For guests, especially at this property, there's a genuine interest in experiencing a taste of Oman, showcasing loyalty to local markets and culture. This loyalty is evident during Ramadhan, a bustling period in Middle Eastern hotels, where locals consistently seek out traditional foods. Catering to both local and international tastes without overwhelming either group is essential. Achieving this balance involves respecting local culture while meeting the diverse expectations of guests, which is a challenge we're actively addressing. With a team representing 28 different nationalities, there's immense potential to merge cultural elements creatively, catering to both internal and external markets.
Being your first time working in Oman, what is your impression of the country so far?
Fettke: Oman has always been on my bucket list ever since I came to the Middle East. I think my mother had some influence on that for some reason. She always had been very fond of Sultan [Qaboos]. The amazing thing is, before even coming here, Oman was the one country where there was nothing negative said about it. When you ask people when you think of moving to another country, you will have sort of average idea whether it's good or bad. This is the first country I've ever looked at where everyone has said, you know, you'd be stupid not to go. I keep hearing about good quality of life. Sure you have to drive a little bit because the city is quite long but if that's the worst of it, you know, it's great. I've only seen the hotel so far being here for the last two weeks but I'm looking forward to checking the country out eventually.
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