Devina Divecha
Your seminar host:
Devina Divecha – Writer, Editor, MC and Media Consultant

Devina is an experienced hospitality moderator and chairs the sessions at TO THE TABLE MEA.

Pinar Calimano, Director of Design and Innovation EMEA - Four Seasons Hotels and Resorts Marcos Cain, Principal & Founder - Stickman Tribe Robert Juntke, Vice President Food & Beverage EMEA – Marriott International

Tuesday 7th March, 09:00 – 10:00

Designing for the Future, where Luxury & Sustainability Co-Exist

Robert Juntke, Vice President Food & Beverage EMEA – Marriott International
Marcos Cain, Principal & Founder - Stickman Tribe
Pinar Calimano, Director of Design and Innovation EMEA - Four Seasons Hotels and Resorts

Our experts will be discussing luxury restaurant design for the future and the importance of finding the balance with sustainability goals, to enhance the guest experience and also care for the planet. The next generation of guests will be looking for engaging design with stories around the community, locally sourced produce and furniture, as well as saving resources and reducing waste. We will look at successful projects in the MEA region and how we can combine luxury and sustainability together more effectively.


Abdullah Al Muslemani, CEO – Sora Saud Trading Company / Crown & Company Stefan Breg, Managing Director - KEANE Consult & Kingdom of Saudi Arabia Olivier Harnisch, Senior Strategy Advisor - Ministry of Tourism Saudi Arabia / Founder - Lunasole Hospitality

Tuesday 7th March, 13:50 – 14:50

Ambitious Saudi Arabia - from Futuristic Cities to World-Class Tourism

Olivier Harnisch, Senior Strategy Advisor - Ministry of Tourism Saudi Arabia / Founder - Lunasole Hospitality
Stefan Breg, Managing Director - KEANE Consult & Kingdom of Saudi Arabia
Abdullah Al Muslemani, CEO - Crown and Company and Sora Saud Trading Company

Our Saudi Arabia experts will be discussing the growth of hospitality in this dynamic region and how the acceleration of cultural and social changes are creating more opportunities for the F&B industry. As the country becomes more accessible and international tourism builds, there are government-led initiatives, giga projects and large-scale developments involving collaboration with hotel and restaurant groups. The demand is being met with enthusiasm from the industry, so we will take a look at the trends and challenges arising that are uniquely Saudi.


Yannis Stanisierem, Chief Operating Officer - Coya Naim Maadad, Chief Executive & Founder - Gates Hospitality Michael Marlay, Chief Operating Officer – Tashas Group

Wednesday 8th March, 09:00 – 10:00

Independent Restaurants & Bars in the Spotlight

Michael Marlay, Chief Operating Officer – Tashas Group
Naim Maadad, Chief Executive & Founder - Gates Hospitality
Yannis Stanisiere, Chief Operating Officer - Coya

We will cast the spotlight onto the rise and success of independent restaurant and bar groups in the MEA region. Gone are the days where a good brand had to be part of an international hotel brand, now the floor is open to concessions and outside operators, home grown concepts and stand alone ventures. We will discuss the innovation that we’re seeing from this sector - small successful groups can teach us about creativity, flexibility and risk taking capacity, as well as having a clearer insight into guest behaviours and expectations.


Joseph Chalfoun, Area Restaurants & Bars Director Middle East & Africa - Radisson Hotels Group Sebastian Nohse, Senior Director of Culinary – Europe, Middle East & Africa – Hilton Worldwide

Wednesday 8th March, 13:50 – 14:50

Elevating the Hotel Restaurant Experience

Sebastian Nohse, Senior Director of Culinary – Europe, Middle East & Africa – Hilton Worldwide
Joseph Chalfoun, Area Restaurants & Bars Director Middle East & Africa - Radisson Hotels Group

Leading hotel F&B experts will discuss their inspirations, trends and challenges faced when producing a new and exciting restaurant concept that engages with hotel guests and the local community. They will share their ideas on how to achieve the wow-factor and thread together a narrative for each restaurant that highlights culinary creativity, utilises local produce, capitalises on great design and is authentic in its delivery.