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2024 Speaker:

Jarrett Beaulieu, Vice President of Food and Beverage, Rotana

Jarrett Beaulieu

Vice President of Food and Beverage, Rotana

Jarrett Beaulieu is the Vice President of Food and Beverage at Rotana, one of the leading hotel management companies in the region with hotels across the Middle East, Africa, Eastern Europe and Turkey.

Beaulieu was appointed to the role in February 2019. Since then, the industry veteran has been at the helm of Rotana’s efforts to enhance its restaurant portfolio across its 74 operational hotels and resorts in the region. Under his leadership, Rotana continues to build on its reputation for quality offerings across its food and beverage platform, both destination venues and catering & events.

In his role, Beaulieu has thus far opened ten hotels on behalf of the company and has created the food and beverage concepts as well as service strategy for these hotels. He is also responsible for the smooth operation of the company’s existing portfolio; in excess of 250 outlets. His unwavering passion for food coupled with his business acumen ensures that Rotana’s F&B offerings consistently deliver on the company’s promise of ‘Treasured Time’.

In 2022 Beaulieu also oversaw the successful launch of ‘Rotana at the Table’, the group’s interactive F&B platform that aims to create a community of engaged F&B enthusiasts in the region and showcase its ongoing efforts in sustainable dining.

He is passionate about sustainability and the reduction of single-use plastic. As part of Rotana's ongoing efforts to reduce its carbon footprint, Beaulieu facilitated the launch of many bottling rooms across Rotana properties to bottle filtered water, as well as spearheaded the partnership with ChefsEye, a tech company that uses machine learning to reduce food waste.

Prior to joining Rotana, Beaulieu held various positions at competing major hotel groups, including senior corporate F&B roles. He has extensive experience with both food and beverage development, operations, and hotel openings. In his earlier days, Beaulieu climbed the ladder via the culinary route having served as Executive Chef in multiple luxury hotels, gaining accolades in international culinary competitions.

At Rotana, Beaulieu will continue to further enhance guest dining experiences across its portfolio of F&B venues, most of which have been home-grown.