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Hotelier Middle East

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The online home for hospitality industry professionals in the Middle East

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After receiving more than 2,000 nominations from across the region, Hotelier Middle East can now reveal the shortlists for its 2026 awards.

The Hotelier Middle East editorial team has reviewed the submissions to select shortlists across 34 categories, recognising the people, teams and properties making a lasting impact on the region’s hospitality industry.

The shortlisted nominations will now be reviewed by an independent panel of judges. Winners will be announced at the 22nd Hotelier Middle East Awards on Wednesday, November 11, in the Dubai Ballroom at JW Marriott Marquis Dubai.

Link in bio. by @hotelierme

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The October issue of Hotelier Middle East is out now!

As Ras Al Khaimah attracts a new generation of luxury hospitality developments, our October issue looks back at the story of Ras Al Khaimah Hotel and explores how the emirate’s heritage coexists with its ambitious future. by @hotelierme

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What does a hotel general manager’s day look like when one property becomes two?

For Amir Nasr, the answer spans overnight reports, revenue forecasts, team briefings, guest feedback and on-the-ground hotel walks — with enough unpredictability to keep every day different.

As cluster general manager of Howard Johnson by Wyndham Riyadh Al Nasiriyah and Ramada by Wyndham Riyadh King Fahd Road, Nasr gives Hotelier Middle East an inside look at the decisions, routines and relationships that keep both hotels running.

Step inside his working day via the link in bio. by @hotelierme

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Opening a resort in an established destination is one challenge. Opening one while the destination itself is still taking shape presents another.

For Jean-François Durand, general manager of Grand Hyatt The Red Sea, preparing the 430-key property on Shura Island involves more than bringing rooms, restaurants and leisure facilities into operation. The resort is developing alongside a destination that is preparing to welcome visitors, placing additional demands on leadership, planning and coordination.

But beyond the physical development lies a different set of responsibilities. Durand shares seven lessons from the pre-opening journey, exploring what it takes to bring a resort to life.

Link in bio. by @hotelierme

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Jumeirah Marsa Al Arab will open 1206 on October 30, adding a restaurant led by head chef Stephanie Haywood to the Dubai resort’s dining collection.

Located on level four, the restaurant takes its name from a previously hidden room and is the last of the resort’s planned dining venues to be revealed. Its views extend from Jumeirah Burj Al Arab to Burj Khalifa.

The kitchen will draw on British cooking traditions alongside French, Mediterranean and Scandinavian influences. Haywood’s menu will centre on seasonality and provenance, with vegetables given equal importance to proteins and sourcing focused on partnerships with local farms.

Link in bio. by @hotelierme

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Following the announcement of the Hotelier Middle East Awards 2026 shortlist, five judges will assess the shortlisted entries to select this year’s winners and highly commended recipients.

This year’s awards received over 2,000 nominations across 34 categories, recognising the people, teams and properties making a lasting impact on the region’s hospitality industry.

Assia Riccio, founder of Evolvin’ and Nia Coffee
Bastien Blanc, group CEO of Hashoo Group
Hubert Ummels, founder and CEO of GameChangers
Judith Cartwright, founder and managing director of Black Coral Consulting
Tara Thorpe, editor-in-chief of Caterer Middle East and Hotelier Middle East

Read more on www.hoteliermiddleeast.com by @hotelierme

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The festive season is still weeks away. For hotel kitchens, the turkey scramble has already begun.

UAE hotels are committing to orders months ahead, absorbing higher purchasing costs and exploring alternative markets as suppliers struggle to secure consistent volumes of export-ready birds.

For Fairmont The Palm, turkey purchasing price has risen by approximately 44 percent, while the choice of bird sizes has narrowed.

“We have, however, seen some changes in the market. Costs have increased from AED 18 per kilo in 2025 to AED 26 per kilo this year, and availability is more limited," says Darren Andow, director of culinary at the hotel.

Hotelier ME examines the sourcing challenges facing hotel kitchens and how operators are trying to keep the festive tradition on the menu.

Link in bio by @hotelierme

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King Abdullah Economic City is getting Saudi Arabia’s first adults-only overwater villas, with Rixos Murjana introducing five new accommodation units overlooking the Red Sea.

The accommodation comprises four Overwater Villas Privé and one Overwater Villa Privé Grand. Inspired by overwater accommodation in the Maldives, the villas are designed to provide privacy, direct views of the Red Sea and access to personalised hospitality services.

Rixos describes Murjana as Saudi Arabia’s largest ultra-all-inclusive resort, with facilities including restaurants, an infinity pool, a waterpark, Anjana Spa and entertainment venues.

Link in bio. by @hotelierme

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Atlantis, The Palm and Don Julio will launch Don Julio Hacienda Dubai on October 15, bringing a seasonal Mexican-inspired bar concept to the resort’s beachfront.

The pop-up will run until April 2027, with two bars, a cocktail menu developed by mixologists Jimmy Barrat and Laura Marnich, Mexican-inspired light bites and a dedicated DJ booth. It will welcome both hotel guests and visitors, operating from 5pm to 1am, Thursday to Monday.

Link in bio. by @hotelierme

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