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One of the biggest compliments I have ever received was from one of my managers who said, "I could work for René Dietsche with my eyes closed." He felt that he could faithfully trust my character and knowledge regarding any decisions in the industry. Perhaps it goes with coming from a small Swiss village, but I have always walked a path of honesty, straightforwardness and integrity. You can be assured that my word is my word.

Along with a strong work ethic, I bring over 35 years of experience in F&B operations and management to the table - or kitchen and restaurant space, literally.

I was drawn to cooking at a young age and worked 6 years as a chef in hotels in Switzerland, The Ritz London and Holland America Cruise Lines. Having finished my studies at the Ecole Hotelier de Lausanne, I was hired by Hyatt Hotels International into their Management Training program. I moved up the F&B ladder at the Grand Hyatt Washington DC, Macau, Hong Kong and the Hyatt Regency Bandung, Indonesia. 

It was all about restaurant and menu redesign as Concept Developer for Moevenpick Restaurants, followed by operations director for Europe and VP F&B for Moevenpick Hotels Europe/ Middle East. Openings included restaurants in Berlin, Lausanne, Beirut and Istanbul.

As F&B Director at Harrod's in Knightsbridge, I oversaw the famous Food Halls and restaurants. This gave me an excellent platform to understand the leasing and retail side of the F&B business.

As Corporate F&B Director of Emaar Hospitality, I helped conceptualize and open the initial Address Hotels, the first Armani Hotel and the unique At.mosphere restaurant in the Burj Khalifa along with overlooking all leisure properties and the original concept of Pier 7 at the Marina.

Working for Majid Al Futtaim, the leading shopping mall developer in the Middle East, I put strategies in place to improve the existing shopping malls in terms of F&B mix and expand the overall footprint of F&B in Dubai, Egypt, Bahrain, Oman, KSA and Lebanon. 

A move to CEO of Skelmore Hospitality gave me the opportunity to manage their hospitality business with flagship restaurant Roberto’s in DIFC while my focus as Chief F&B Officer with Abu Dhabi National Hotels was to expand their restaurant and retail business. 

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