Jarrett Beaulieu
Hilton Worldwide
Corporate Director of Food and Beverage Development and Openings—Europe, Middle East and Africa
" Do it the right way, no matter how much longer it takes – read, study, practice – take on more than what you are currently responsible for. Believe in yourself and seek out those whom you can learn from. Develop and maintain relationships."
Chef Jarrett Beaulieu: 18 months ago I transferred to Dubai in my current role from a regional director of Food and Beverage Operations for Egypt, North Africa and Levant where I was for 2 ½ years. All in all, I was over 7 years in Egypt where I worked as a 5 star hotel executive chef and then into a corporate food and beverage role. In a nutshell, I am working in a newly created position as Director, Food and Beverage, Development and Openings, Europe, Middle East and Africa. The need for this position has been obvious for some time.... There are over 250 hotels under development in Europe, Middle East and Africa. My position deals a lot with kitchen, buffet and bar design, food and beverage service strategy and waste management. I am also responsible for detailing food and beverage operating equipment lists and brands for owners at least one year out from planned opening. The F&B development team is also developing pre-opening and critical path documents for when our operations teams eventually move in and start pre-opening trials. Part of my job is also to work with the concepts team to ensure that our restaurants, clubs and bars go through the design process with integrity. There is a lot of travel to site of new hotels and to meet with architects, designers and engineers to ensure that our food and beverage spaces are being developed to our expectations.
What did you enjoy most about the Culinary Arts Program at Vancouver Island University?
The insight into the profession – the opportunity to soak up some of the wealth of knowledge from the masters at the school – Hubert Scheck, George Wagner, Alex Rennie, John Hannon – remember I was class of '90 – wow!. The opportunity I was given on job placements, in the end this resulted in my first position – a culinary apprenticeship at the Toronto Hilton and subsequently, my first move abroad. The opportunity to develop other management skills via leading the culinary arts club at the time.
What cooking experiences have you had over the years that are significant and helped shape your career?
A tremendous culinary apprenticeship, many opportunities at culinary competitions, some of them international. Tremendous life experiences in Europe, Middle East, Asia and Africa.
Who has been the strongest Chef mentors for you?
Hubert Scheck, Albert Schnell (master chef and former corporate chef Canada for Hilton International, John Higgins (former exec chef of The King Edward in Toronto, now head of Culinary Arts program at George Brown College), Manfred Roth
What is your greatest success in your career?
In my career, I would have to say where I am now – it is a dream for many to be given an opportunity at a corporate position with truly global, leading company.
Probably the most challenging function I ever performed was to build a kitchen under a tent adjacent to an old train station turned one-off Christmas function in Helsinki one year. We set up 32 buffets for 2500 persons with rented catering equipment and culinary students from a local school! I shouldn't forget to mention that it was -8C that evening
Advice to future students?
Do it the right way, no matter how much longer it takes – read, study, practice – take on more than what you are currently responsible for. Believe in yourself and seek out those whom you can learn from. Develop and maintain relationships