A former executive chef, who has gone full circle in the exciting world of gastronomy, is Habtoor Grand Resort, Autograph Collection’s new Food and Beverage director.
“I am thrilled to join the dynamic team at Habtoor Grand Resort, Autograph Collection. With extensive experience in the F&B industry, I hope to introduce an array of diverse offerings on the menu including a flavourful mix of European, Asian and Middle Eastern cuisine with fresh focus in service delivery,” Oliver Ramos said.
“I look forward to elevating the guest expectations in the overall Food and Beverage aspect.”
Ramos has with him three decades of extensive experience in the hospitality industry and has a strong background after working in several international hotel chains in France, Bermuda, USA, UK, Spain, Maldives, North Europe and UAE.
He has excelled in various roles including hotel manager, F&B director, corporate F&B director, and executive chef.
Prior to joining Habtoor Grand Resort, Ramos has closely worked with well-reputed hospitality brands and renowned chains. He was appointed F&B director at Dukes The Palm Dubai and Barcelo Group – Spain/Northern Europe to name a few.
Working in a multicultural environment aided him with the knowledge to set priorities, make good decisions and thrive in his workplace, Habtoor Grand Resort, Autograph Collection said in announcing Ramos’ appointment.
Ramos has bagged multiple culinary awards such as a Gold Medal for ‘Best Product UAE Meat Pork Recipe’ at a USA cook-off, Gold Medal for ‘Best Product US Meat E&J’ at a Caribbean competition in San Francisco, Gold Medal at the Young Culinary Creativity of Mediterranean, Silver Medal for a Caribbean competition in USA.
At Habtoor Grand Resort, Ramos will be playing a key role in leading the hotel’s food & beverage operations and ensuring it reaches the highest standards while providing an elevated experience for guests.
A phenomenal leader with an entrepreneurial mindset, Olivier believes in building a strong team culture and is proficient in handling any potential obstacles in his path. He is highly guest-oriented and acquires an in-depth knowledge in strategic planning, management principles, resource allocation, creating scalable and sustaining recipes and menus, and quality assurance. His ability to lead by example inspires his team and sets the scene for the best possible outcome.