Editorial Board   Guest Author

Mr. Stöneberg

Ingo Stöneberg

Executive Chef, Alma Resort

Ingo Stöneberg is a seasoned professional, with almost two decades' experience in luxury hospitality in Europe and the Middle East and a passion for teaching and mentoring others, who has been named the new Alma Resort's executive chef.

German national Chef Stöneberg has joined the 196-pavilion and 384-suite resort overlooking Long Beach, on Vietnam's Cam Ranh peninsula, to oversee its rich culinary landscape comprising 14 dining venues.

Before joining Alma, Chef Stöneberg was the executive sous chef at Emirates Flight Catering in Dubai, the world's largest in-flight catering operation, for four years. At the time, Emirates Flight Catering had a clientele of 120 airlines and airline-hospitality lounges at Dubai International Airport, cooking a whopping 225,000 meals daily.

Before that, Chef Stöneberg was chef de cuisine at the Hilton Hotel in Abu Dhabi for more than two years, where there were 12 F&B outlets and conferences catering for up to 2000 people. He has also worked for other five-star properties including Kempinski Hotel Mall of the Emirates in Dubai, and was part of the pre-opening teams for Jumeirah at Etihad Towers and for Starwood Hotels and Resorts at The Romanos, A Luxury Collection Resort, and The Westin Resort in Costa Navarino, Messinia, Greece.

Chef Stöneberg is working with his team to position Alma as one of Vietnam's leading culinary destinations. He prides the resort's diverse array of dining venues, including Italian, modern Asian and traditional Vietnamese dining establishments, on their traditional cooking styles "akin to the old days with a focus on fresh, seasonal ingredients and devoid of artificial chemicals".

Please visit http://www.alma-resort.com/ for more information.

Linkedin Profile: https://www.linkedin.com/in/ingo-stneberg-55833560/?originalSubdomain=ae

Mr. Stöneberg can be contacted at +84 258-399-1666 or ingo.stoneberg@alma-resort.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.