Chef Harald Oberender is a figure of extraordinary stature, evident in his disciplined and commanding presence. His authoritative demeanour commands respect as he strides through the corridors of the International Centre for Culinary Arts, Dubai, clad in a pristine white chef's jacket. With a career that has seen him lead teams of over 100 chefs across renowned venues like the Dubai World Trade Centre and Jafza One and manage Emirate Palace Catering, Chef Harald's journey is nothing short of extraordinary.
At the helm of operations at the renowned Dubai World Trade Centre, Chef Harald Oberender orchestrated culinary experiences for an extensive clientele. From royal weddings to prestigious events like the Dubai Air Show and Abu Dhabi Formula 1, he led with visionary leadership, strategic planning, and innovative menu creation. His meticulous attention to detail and commitment to quality assurance ensured stellar client feedback on every significant occasion catered by his team.
When asked about his unwavering discipline, Chef Harald Oberender attributes it to a lifelong lesson instilled by his mother. "From my early days in culinary school to my first job, my upbringing emphasized the importance of focus and dedication," says Chef Harald. Inspired by his family's culinary ventures in Germany, he transformed his passion for food into a profession, never wavering from his commitment to excellence. ''I owe my discipline to my mother and grandmother. In Germany, they baked and catered for small-scale events, and my sweet tooth always had me hanging around. Inspired by my mom, I turned my passion for eating into a profession. She always stressed one thing: stay focused and disciplined, no matter what,'' adds Chef Harald.
Following his diploma from the Hotel & Catering School in Kassel, Germany, Chef Harald embarked on a global culinary journey, leaving his mark in countries like the UK, South Africa, Bermuda, Ethiopia, the US, and ultimately, the UAE. At the Dubai World Trade Centre (DWTC), his exceptional leadership propelled the hospitality department to surpass targets for over three decades. Through dedication to his craft and a willingness to go the extra mile, Chef Harald earned accolades for his team's outstanding work, solidifying DWTC's reputation as an industry trendsetter in the country's MICE (Meetings, Incentives, Conferences, and Exhibitions) Industry.
So, how did he make it all happen?
''I believe in unwavering dedication to my craft and seizing every opportunity that comes my way. As a young industry chef, I learned from my mentors the importance of going the extra mile. They instilled in me the value of always being present, whether it was an early morning shift or a late night. My response was always the same: "Yes, chef, I will be there," says Chef Harald.
''Teamwork has been pivotal to the success of DWTC's operations, I firmly believe. When leading a large team of chefs, it's crucial to walk alongside them rather than ahead. While I provide guidance, I understand the importance of being present alongside my team, especially during long hours in the kitchen. This fosters confidence and support, motivating everyone to excel,'' he adds.
Mentorship and Guidance: Chef Harald's Approach
As a mentor at ICCA, Dubai, Chef Harald Oberender is committed to supporting a team of chef instructors and guiding young chefs toward excellence. He emphasises that mentorship demands focus and attentive listening, highlighting the importance of mutual understanding between mentor and student. Chef Harald believes in instilling qualities such as passion, dedication, and a commitment to continuous learning in young chefs. He encourages them to absorb knowledge from their seniors, continually upskill themselves, and fearlessly pursue their dreams. For Chef Harald, learning is a lifelong journey, and experimentation is critical to growth in the culinary world.
"As young chefs, students must be passionate about their craft," adds Chef Harald. "If you find yourself lacking in passion, it's essential to reassess your path because longevity in this industry requires genuine dedication. Continuous upskilling is also vital. If there's something you don't know, take the initiative to educate yourself. Never underestimate your ability to learn. Embrace technology as a tool for growth, and don't hesitate to experiment with it."
Chef Harald advises young chefs always to be prepared to go the extra mile and never shy away from new opportunities. As the Vice President of Corporate Relations at the Emirates Culinary Guild, he actively encourages young chefs to participate in competitions and showcase their skills, giving back to society through mentorship and support.
Additionally, Chef Harald emphasises the importance of sourcing ingredients locally. He teaches industry chefs and those aspiring to adopt a philosophy of "thinking globally but sourcing locally." For Chef Harald, sustainability is not just a trend but a responsibility that should be ingrained in both professional kitchens and daily life. He believes in instilling this mindset in young chefs from the outset, making sustainability a fundamental aspect of their culinary journey.
Chef Harald Oberender's journey exemplifies the fusion of passion, discipline, and leadership in the culinary world. His dedication to excellence and sustainability resonates throughout his career, from spearheading operations at prestigious venues to nurturing the next generation of chefs. Chef Harald's story inspires aspiring chefs, emphasizing the importance of lifelong learning, innovation, and a commitment to making a positive impact in the culinary industry.
Chef Harald Oberender is a figure of extraordinary stature, evident in his disciplined and commanding presence. His authoritative demeanour commands respect as he strides through the corridors of the International Centre for Culinary Arts, Dubai, clad in a pristine white chef's jacket. With a career that has seen him lead teams of over 100 chefs across renowned venues like the Dubai World Trade Centre and Jafza One and manage Emirate Palace Catering, Chef Harald's journey is nothing short of extraordinary.
At the helm of operations at the renowned Dubai World Trade Centre, Chef Harald Oberender orchestrated culinary experiences for an extensive clientele. From royal weddings to prestigious events like the Dubai Air Show and Abu Dhabi Formula 1, he led with visionary leadership, strategic planning, and innovative menu creation. His meticulous attention to detail and commitment to quality assurance ensured stellar client feedback on every significant occasion catered by his team.
When asked about his unwavering discipline, Chef Harald Oberender attributes it to a lifelong lesson instilled by his mother. "From my early days in culinary school to my first job, my upbringing emphasized the importance of focus and dedication," says Chef Harald. Inspired by his family's culinary ventures in Germany, he transformed his passion for food into a profession, never wavering from his commitment to excellence. ''I owe my discipline to my mother and grandmother. In Germany, they baked and catered for small-scale events, and my sweet tooth always had me hanging around. Inspired by my mom, I turned my passion for eating into a profession. She always stressed one thing: stay focused and disciplined, no matter what,'' adds Chef Harald.
Following his diploma from the Hotel & Catering School in Kassel, Germany, Chef Harald embarked on a global culinary journey, leaving his mark in countries like the UK, South Africa, Bermuda, Ethiopia, the US, and ultimately, the UAE. At the Dubai World Trade Centre (DWTC), his exceptional leadership propelled the hospitality department to surpass targets for over three decades. Through dedication to his craft and a willingness to go the extra mile, Chef Harald earned accolades for his team's outstanding work, solidifying DWTC's reputation as an industry trendsetter in the country's MICE (Meetings, Incentives, Conferences, and Exhibitions) Industry.
So, how did he make it all happen?
''I believe in unwavering dedication to my craft and seizing every opportunity that comes my way. As a young industry chef, I learned from my mentors the importance of going the extra mile. They instilled in me the value of always being present, whether it was an early morning shift or a late night. My response was always the same: "Yes, chef, I will be there," says Chef Harald.
''Teamwork has been pivotal to the success of DWTC's operations, I firmly believe. When leading a large team of chefs, it's crucial to walk alongside them rather than ahead. While I provide guidance, I understand the importance of being present alongside my team, especially during long hours in the kitchen. This fosters confidence and support, motivating everyone to excel,'' he adds.
Mentorship and Guidance: Chef Harald's Approach
As a mentor at ICCA, Dubai, Chef Harald Oberender is committed to supporting a team of chef instructors and guiding young chefs toward excellence. He emphasises that mentorship demands focus and attentive listening, highlighting the importance of mutual understanding between mentor and student. Chef Harald believes in instilling qualities such as passion, dedication, and a commitment to continuous learning in young chefs. He encourages them to absorb knowledge from their seniors, continually upskill themselves, and fearlessly pursue their dreams. For Chef Harald, learning is a lifelong journey, and experimentation is critical to growth in the culinary world.
"As young chefs, students must be passionate about their craft," adds Chef Harald. "If you find yourself lacking in passion, it's essential to reassess your path because longevity in this industry requires genuine dedication. Continuous upskilling is also vital. If there's something you don't know, take the initiative to educate yourself. Never underestimate your ability to learn. Embrace technology as a tool for growth, and don't hesitate to experiment with it."
Chef Harald advises young chefs always to be prepared to go the extra mile and never shy away from new opportunities. As the Vice President of Corporate Relations at the Emirates Culinary Guild, he actively encourages young chefs to participate in competitions and showcase their skills, giving back to society through mentorship and support.
Additionally, Chef Harald emphasises the importance of sourcing ingredients locally. He teaches industry chefs and those aspiring to adopt a philosophy of "thinking globally but sourcing locally." For Chef Harald, sustainability is not just a trend but a responsibility that should be ingrained in both professional kitchens and daily life. He believes in instilling this mindset in young chefs from the outset, making sustainability a fundamental aspect of their culinary journey.
Chef Harald Oberender's journey exemplifies the fusion of passion, discipline, and leadership in the culinary world. His dedication to excellence and sustainability resonates throughout his career, from spearheading operations at prestigious venues to nurturing the next generation of chefs. Chef Harald's story inspires aspiring chefs, emphasizing the importance of lifelong learning, innovation, and a commitment to making a positive impact in the culinary industry.
