Chef Erwan is the man behind the successful food and beverages operation, world-class culinary creations at Movenpick Grand Al Bustan – formerly known as Roda Al Bustan. He joined the hotel, 2 years back bringing a wealth of experience from prestigious hospitality brands in the world including; Jumeirah Group, Millennium, Hilton. His contribution to the success and reputation of the food and beverages at Movenpick Grand Al Bustan has been phenomenal. The food and beverage and culinary department operations at Movenpick Grand Al Bustan in general is intense. The hotel features 7 dining outlets including specialist restaurants including Bambooda -Thai Restaurant, Hibachi – Japanese Restaurant, Roda Grill Steakhouse and Makan – an all-day dining restaurant, 279 guest rooms. In addition, he runs a very busy operation to support the hotel’s events and catering with 13 meeting rooms and a Ballroom with a capacity of over 1500 guests.
He leads an army of over 55 chefs and 25 stewarding staff. He has catered for back to back events such as local weddings with a different menu, international conference of over 1500 guests – and maybe an outside catering in the same day, handling food and beverage operations for over 5500 guests in a day. He is a great leader who believes in teamwork and he trusts them, hence the success of all events and F&B operations for the hotel.
He has been instrumental in upgrading the culinary standards for the hotel. And has worked closely with the EHS team to secure HACCP certification for the hotel.
Chef Erwan has also been instrumental in creating successful themed nights at the hotel driving incremental revenue, including – Mashawi Nights – a themed night which hosts over 200 guests on a Sunday.
He has taken the Seafood Nights for Movenpick Al Bustan to another level – now the hotel welcomes over 400 guests on a Wednesday for Seafood Night – the variety of seafood dishes at these themed nights is phenomenal.
Chef Erwan is not just a chef but has a strong business acumen. He has been spearheading cutting food costs which has significantly reduced in the past years. With the help of his creative army of pastry chefs, the dessert buffets are outstanding. His team also creates and design a lot of props for various events to make them more special in house to cut costs instead of outsourcing. His vision is to inspire, build the dream team of chefs, mentor and develop other upcoming and younger chef