Andre Ghanimeh is emerging as one of the most seasoned and respected figures in high-volume industrial catering and culinary operations in the GCC—a kitchen and operations leader who treats every project as both an execution challenge and a platform for large-scale impact. With over 22 years of experience in the UAE and 25 years across the GCC, he has built a career leading offshore and onshore catering, banquet events, cloud kitchens, and retail grab‑and‑go solutions while maintaining uncompromising standards of safety, quality, and efficiency.
Blending culinary leadership, operations management, and strategic client partnership, Andre operates at the intersection of food production, logistics, and guest experience.
As Executive Chef at Sodexo | Kelvin Catering Services & Facilities Management (Emirates) LLC, he oversees multi‑department operations, budgeting, production workflows, quality control, and HSE compliance in large-scale environments where thousands of meals are delivered daily.
Andre’s track record includes senior roles such as Group Executive Chef at Bouffage Catering Services and Group Head of Culinary at Ghassan Aboud Holding – Grandiose Catering & Supermarkets, where he led menu innovation, central production, bakery and butchery divisions, and retail food development for high‑volume operations. Earlier, he spent more than a decade with Intercat Hospitality LLC across Dubai, Abu Dhabi, and Qatar in positions including Production Manager, Operations Manager, and Executive Chef, in addition to formative roles at Phoenicia InterContinental Hotels & Resorts Hotel Beirut and as a culinary instructor and demo chef in Lebanon.
Grounded in hotel management, food industry, and food safety studies from Ecole Hoteliere & CLET University in Lebanon—and strengthened by certifications in Occupational Health & Safety (ISO 45001:2018) and ADOSH-SF awareness—Andre combines rigorous technical foundations with hands-on leadership in the field. In a Middle East hospitality and catering landscape that demands reliability at scale, he represents a distinctive breed of leader: operations‑driven, safety‑minded, quality‑obsessed, and relentlessly focused on delivering consistent results in some of the region’s most demanding catering environments.
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