Having honed his skills across the globe, the Director of Food & Beverage at InterContinental Bahrain brings over 20 years of experience to the island. He gives us a glimpse of the festive season ahead, funny dining stories and his favourite holiday bites.

You’ve spent the last decade or so in Hong Kong, China and Taiwan. What inspired you to return to the Middle East, and what are your priorities as you settle into your new position?
The Middle East has always been where my passion for hospitality was born, shaped by its warmth, generosity and deeply rooted culture of hospitality. After a first GCC experience in Dubai 16 years ago and later spending many years across Hong Kong, China and Taiwan, I felt it was the right moment to return to the region with a strong exposure of Asia. Joining InterContinental Bahrain has only reinforced my decision, arriving at such an exciting time and with the festive season just around the corner. My priorities are very clear: to elevate our dining experiences, strengthen our culinary identity and ensure every one of our restaurants reflects the warmth and refinement we stand for.

In your experience, what separates a good dining operation from an exceptional one, and how do you aim to bring that to InterContinental Bahrain?
A good dining operation serves great food, while an exceptional one creates emotions. It’s the feeling of being welcomed before you even sit down. The attention to detail in every plate. The seamless transitions between service moments. The ability to anticipate a guest’s needs before they even express them.
At InterContinental Bahrain, my focus is on strengthening exactly that – connection, consistency and creativity. Every touchpoint is designed to elevate the guest experience and make this season unforgettable. Exceptional dining is not just about cuisine; it’s about making memories and inspiring incredible experiences – our daily commitment.

With the festive season approaching, what can guests expect this year at InterContinental Bahrain?
This year, InterContinental Bahrain presents a festive programme designed to inspire warmth, delight and unforgettable moments. The season begins with the Tree Lighting Ceremony in the lobby and the Gingerbread & Giggles kids’ activity. Christmas Eve brings two set dinners – Festive Elegance at Legendz and the La Vigilia Seafood Dinner at Medzo – followed by a lively Christmas Day Brunch with gourmet stations, entertainment and a visit from Santa. Guests can also take home our slow-roasted turkey, festive cakes and gourmet gift hampers. We welcome 2026 with high-energy New Year’s Eve celebrations, including Electric Carnival and the Epic White Party, and start the year with a refined brunch in the Regency Tent. Overall, the aim is simple: to create genuine, warm and enjoyable moments, however our guests choose to celebrate.

Over your extensive career in hospitality, you must’ve come across some unusual requests. Can you share one that was exceptionally challenging or humorous?
Memories from my Dubai days always make me laugh, especially the time I was sent to handle a ‘simple’ six-course private dinner on a mid-sized yacht. I expected a smooth, elegant setup but instead ended up in a very compact galley kitchen where every inch mattered. Once the sun set, the sea decided to join the party. The yacht started swaying and suddenly every course became a full-body workout. I was bracing with my legs, gripping counters for dear life, trying to plate as if I were still in a fine-dining restaurant – delicate garnishes, precise sauces, multiple components, the whole show. Picture me sliding left and right like a cartoon character, trying to stop a jus from flying off the plate and praying the microgreens stayed put. It was chaotic, hilarious and unexpectedly athletic – fine dining meets CrossFit on the high seas. A true cartoon moment I’ll never forget.

Outside of work, what’s your favourite way to enjoy food – do you have a go-to comfort meal or culinary hobby?
Outside of work, I love enjoying food in a way that’s relaxed, social and full of flavour. I naturally gravitate toward sharingstyle starters with friends and family – cheese boards, crudos, dips, spreads and colourful small plates that feel much like a Mediterranean mezze or Spanish tapas experience. That sense of sharing is as satisfying as the food itself. On weekends, nothing beats a classic roasted chicken with rich dripping jus and perfectly crisp homemade French fries – a nod to the timeless ‘Sunday Chicken’ tradition in France. And during the festive season, my tastes turn to holiday classics: warm winter spices in baked treats, a beautifully prepared Beef Wellington and the quintessential yule log. It’s a truly gourmand time of year, and I enjoy every bit of it. ✤