Kazakhstan’s premier hotel, The Ritz-Carlton, Astana, has announced new faces leading the F&B team.
Nicolas Vienne steps in as the head of the Food & Beverage department while Fabio Polidori joins as the hotel’s executive chef.
“These new appointments are sure to set a great pace for new gastronomic achievements. We believe that the vast experience of our new colleagues will provide for exciting collaborations and events in the culinary world of Kazakhstan’s capital,” said Tony Coveney, the general manager of The Ritz-Carlton, Astana.
The hotel is located within the Talan Towers mixed-use development – one of the capital’s new landmarks that has brought together The Ritz-Carlton, The Ritz-Carlton Residences, a class A premium office complex and a shopping gallery. Verny Capital – the project’s investor – is one of Kazakhstan’s largest direct investment enterprises with The Ritz-Carlton, Moscow and The Ritz-Carlton, Vienna both being part of the company’s portfolio.
Frenchman Nicolas Vienne, head of the Food & Beverage department, brings ample experience to the role having worked in his home country of France, the USA, South Pacific Islands, China, Mauritius and Saudi Arabia, including Michelin guide rated restaurants. Nicolas worked for several years as a chef and from 2007 to 2015 Nicolas worked managerial positions at Sofitel in Asia, which was then followed by employment as the F&B director at the Four Seasons Mauritius, Anahita and the Four Seasons Riyadh at Kingdom Center.
Nicolas has authored several books on cooking which feature the best and most unique recipes from cuisines all around the globe.
Meanwhile, Fabio Polidori steps into the role of executive chef. His resume boasts an abundance of big-name restaurants and hotels in several countries and continents making him not only a skilled cook, but also a high-class manager. Fabio managed the kitchens at hotels of the Renaissance and Kempinski chains followed by working as the head chef of three restaurants at the Shanghai Marriott Pudong hotel which has significantly enriched his professional career. Afterwards, Fabio continued to work at the Shangri La, Qingdao, China where he managed a team of 128 staff in the restaurants of the five-star hotel.