Dubai Marriott Harbour Hotel & Suites has appointed new members to its food, beverage and entertainment team.  

Home to The Observatory, one of the city’s most popular viewing points overlooking Palm Jumeirah and Dubai Marina, as well as The Croft Restaurant where some of the best home cooked British food can be found, the hotel is set to take Dubai’s dining and social scene to a new level.

Sebastian Nohse, director of Culinary at sister property, JW Marriott Marquis Dubai, will now also lead the strategic direction for food and beverage (F&B) at Dubai Marriott Harbour. Sebastian will be supported by an influx of new talent, full of passion, energy and innovation.  

Nikita Nanaiah joins as assistant F&B marketing and social media manager. Nanaiah started her career at the JW Marriott Dubai in 2012 as a Restaurant Reservations Agent and in 2013 became the sales and marketing coordinator at the same property. In 2015, she moved to the JW Marriott Marquis as marketing coordinator and was promoted to marketing executive a year later. Nanaiah has an excellent eye for detail and has a natural creative flair for developing and maintaining both the visual and verbal communications of some of the city’s finest restaurants including Rang Mahal by Atul Kochhar and Prime68. At Dubai Marriott Harbour Hotel & Suites, Nanaiah will be responsible for driving marketing initiatives and supporting on the social media strategy for the hotel’s restaurants and bars including The Observatory, The Croft and Counter Culture Café.

Vassil Lazarov joins as senior beverage and entertainment manager from Radisson Blu Hotel, Dubai Deira Creek where he worked as bars and beverage manager and was awarded Restaurateur of the Year 2016 internally during his tenure. Beginning his leadership career as assistant bar manager in Scotland he quickly moved up the ranks, moving to Malta as restaurant manager at Zeri’s Restaurant before joining Barracuda Restaurant. In April 2013, he was part of the pre-opening team at Q43, Media One Hotel as lounge manager. He later joined Long’s Bar where he worked as specialty outlet manager from September 2014 until November 2015 before joining Radisson Blu. Lazarov has an innate passion for hotels and restaurants and strives to raise team spirit to deliver exceptional results.  He has gained vast experience to date in organising events for all occasions as well as festivals and a presence at Dubai World Cup and Taste of Dubai.

South African native, Carl Tichart joins as executive sous chef following a stint working as private chef to VVIP Clients and as a restaurant consultant in his hometown of Cape Town.  Prior to that, Tichart worked as pre-opening chef de cuisine and later as head chef at Scott’s Seafood Restaurant - International Seafood Restaurant, Jumeirah Etihad Towers from July 2012 until 2014 as well as roles in Scotland, London and Abu Dhabi.  His passion for creating new dishes and a positive working environment, coupled with diligence and a wealth of experience will be a valuable asset to the tea, the hotel said in a statement.

Commenting on these announcements, Brian Hashkowitz, hotel manager, Dubai Marriott Harbour Hotel & Suites, said: “We are delighted to welcome the new members to our team and are looking forward to have them on board. Their expertise and vision will further enhance the dining and social experiences we create for our guests.” - TradeArabia News Service