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.

Johan Valentine, Corporate Director of Culinary - Rotana Hotels Naim Maadad, Chief Executive and Founder - Gates Hospitality Andreas Krampl, Senior Director Culinary EMEA - Marriott International

Tuesday 8th March 2022 09:00 - 10:00

The Culinary Perspective

Andreas Krampl, Senior Director Culinary EMEA - Marriott International
Naim Maadad, Chief Executive and Founder - Gates Hospitality
Johan Scott Valentine, Corporate Director of Culinary - Rotana Hotel Management Corporation PJSC

Our experts will be discussing their inspirations in the kitchen and the key dining trends that are emerging. They will be looking at how technology is helping, but also presenting new challenges with delivery, ghost kitchens, rising costs and managing food waste. Large hotel company or independent restaurant group, they will discuss the importance of authenticity, sourcing locally and forging a rewarding future for the industry.


Joseph Chalfoun, Area Director of Restaurants and Bars, MEA - Radisson Hotel Group Christian Abell, CO and Founder - Architaste

Tuesday 8th March 2022 13:50 - 14:50

The Roaring 20’s - Hospitality Trends and Projections for the Decade Ahead

Christian Abell, CO and Founder - Architaste
Joseph Chalfoun, Area Restaurants & Bars Director Middle East & Africa - Radisson Hotels Group

Iconic developments and international brands have shaped the Middle East thus far, but how is the region forecasting its future? As we look to a post-covid, post-expo era, consumer behaviour has changed, so restaurants need to adapt the guest experience. We will discuss the emerging essentials such as integrating the convenience and personalisation that technology offers, ensuring more experiential and meaningful narratives as well as emphasising an environmentally friendly approach. The design, operation and branding will all be crucial, so our experts will guide us through the trends and projections.


Philip Halanen, Head of Sourcing & Sustainability EMEA - Wyndham Hotels & Resorts Jeffery Smith - Vice President Sustainability - Six Senses Hotels Resorts Spas Shahbaz Tiavar, Vice President Procurement Global, Pre-Opening & IMEAT - Accor Hotels

Wednesday 9th March 2022 09:00 - 10:00

Sustainable Strategies for a Changing Landscape

Shahbaz Tiavar, Vice President Procurement Global, Pre-Opening & IMEAT - Accor Hotels
Jeffery Smith - Vice President Sustainability - Six Senses Hotels Resorts Spas
Philip Halanen, Head of Sourcing & Sustainability EMEA - Wyndham Hotels & Resorts

Sustainability is such a prominent and imperative topic, that goes beyond token greenwashing and lies at the heart of the supply chain. It can be more costly and time consuming than easy options, but it is our duty to the planet and future generations, so we’ll discuss the best strategies for ensuring responsible sourcing from furniture to food and tackle the big issues such as food waste, resource consumption and reducing single-use items. Our experts will share their initiatives for bringing sustainability to the forefront and ensuring it is part of the guest’s criteria of differentiation of hospitality companies.


Greg Wright, Co-Founder & Managing Partner- Food People Michael Kitts, Director of Culinary Arts - The Emirates Academy of Hospitality Management David Singleton, Partner - Socius Group

Wednesday 9th March 13:50 – 14:50

Inspiring the Next Generation of Hospitality Professionals

David Singleton, Partner - Socius Group
Michael Kitts, Director of Culinary Arts - The Emirates Academy of Hospitality Management
Greg Wright, Co-Founder & Managing Partner- Food People

Motivating tactics are required to inspire the next generation, to attract young people to a career in hospitality and identify leadership qualities. Our experts will share their enthusiasm and experience in this area, so that you can avoid a staffing crisis in a post-covid environment and retain experienced and fulfilled workers.