Sascha

Triemer

The Living Legend of the Atlantis...

Chef Sascha Triemer is highly regarded as one of the most influential in the F&B space in the region and taking the title of the 4th most powerful person in the industry in the 2019 Caterer Middle-East Magazine’s F&B Power List, he is also a cycling enthusiast and a keen runner, regularly competing in Triathlons and Iron Man competitions across the globe.

With more than 27 years of experience in Food & Beverage and  Hospitality, German-born Triemer has been at the helm of things at one of the most popular resorts in the world, Atlantis – The Palm, since it opened to receive guests in 2008.

Glorifying The Iconic Landmark

Chef Sascha joined Atlantis as the Executive Chef in the pre-opening team and five years later took over as the Vice President of Culinary in 2013. As Vice President, Food & Beverage, a role that he has been very successfully managing since 2017, he oversaw a workforce of over 1,100 colleagues, leading as many as 31 restaurants and bars. 

He has very recently been appointed as Vice President of Marine & Waterpark at Atlantis and will be overseeing the rebranding of Atlantis Aquaventure, The Lost Chambers Aquarium, Sea Lion Point and Dolphin Bay. With a new tower and ten new rides being incorporated at Aquaventure, it will make it the biggest waterpark in the world when it is ready in 2021. It just keeps getting bigger for Triemer and he is happy to take up the new responsibilities he is entrusted with.

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Speaking of his proudest achievement with the company in the past 12 months, he says, “Certainly, it is the success of Wavehouse and Hakkasan, both of which have outperformed all forecasts. I am also very proud of how my team and I, have managed to adapt to accommodate the emerging needs along with the understanding we have reached with the partners concerned, which has been the key to the success of both these  outlets, something I know that most resorts would not be able to achieve.”

He continues to add, “I’d also say getting WHITE Beach & Restaurant off the ground has been nothing short of achievement again, which has been five very long years of pushing and hard work. We worked very hard to find the right partnership and these efforts are already yielding great results.”

Beach Buns, the extremely popular burger joint was also launched last November under his supervision and serves on the menu some gargantuan burgers and larger than life delightful sweet shakes that would make any eye pop out. 

Triemer is also responsible for the creation of the resort’s bi-annual ‘Mega-Brunch’ concept, Cirque De Cuisine. Launched in 2017, the event gives guests the chance to sample unlimited cuisine from some of the best restaurants at Atlantis – including Nobu, Ronda Locatelli, Gordon Ramsay’s Bread Street Kitchen, Seafire Steakhouse, and Hakkasan.

The resort also saw the third edition of its annual ‘Culinary Month’ November last year, yet another unique concept that Chef Sascha initiated that gets bigger and better every passing year, featuring Visits & Masterclasses by world-renowned Celebrity Chefs, with special set menus, and delectable dishes created just for the event.

Chef Sascha seems to have nailed the formula well as nowhere else in the world can one find so many celebrity chefs, award-winning restaurants, and out-the-box brunches & themed events, smoothly all under one roof.

Chef On The Go  
 

Baking Cakes and making jams of the berries he picked in the forests is what paved the way for Triemer to become a chef, or else what he aspired as a child was to chase felonious fellas as a policeman or spend his time with a hammer, creating furniture he fancied.

He would have done good being either of those, but great that he chose to be a Chef capable of handling what is unarguably the biggest single 5-Star F&B operation in the Emirates or perhaps of the region.

Hailing from the small town of Perleberg in Germany, Chef Sascha had no hand me down culinary-genes and at the same time had a penchant for exploring the unknown. And so when he had to choose a career, the kitchen it was for him as he liked spending time in there.

Not having many opportunities closer to home, he got his first job at the 5-star Steigenberger Hotel in Bad Neuenahr which was a good 500 km away, and after about 4 years he got an opportunity at the Palace Hotel in Italy to work in service. It was a good time to test the other side of the kitchen as well and decide his calling. 

From Italy, he then returned to Germany with a job at the Hilton Munich Park Hotel and then moved to one of the bigger culinary hubs of Europe – The City of London taking up a job in the Grill Restaurant at the Dorchester Hotel in Park Lane, a very big name back then.

Dubai was much in the hype then, and he stepped out of Europe at the first chance he got, joining the culinary team at the iconic Burj-AI-Arab Hotel in 2001 as junior sous chef. Although he was young but was pretty much running the show and was soon promoted to Executive Sous Chef of five restaurants and the main kitchen of this opulent 7-Star property.

Then came the chance to explore the East at the Mandarin Oriental in Malaysia where he successfully led the day-to-day operations of six restaurants and the main kitchen, as well as a very busy banqueting operation with a team of more than 600 under him.

Only eight months into the job, he was offered the Executive Chef position at the Atlantis which was too good an opportunity to let go off and so he moved bag and baggage back to Dubai though the plan was to stay in Malaysia for two-three years. 

Starting from the initial 17 restaurants to where it stands today, much of his time now is also spent overseeing the design development of the Royal Atlantis, the much-awaited avant-garde luxury addition to the Dubai skyline. In his opinion, a Chef needs to give his inputs in the designing of a kitchen because he understands the needs much better than any architect. “It is imperative to keep the production needs above the aesthetics of the place, as that is what ultimately brings quality & efficiency and a loyal customer back”, he reasons.

He is certainly a busy man, planning events and special nights, keeping a close watch over the wide array of kitchens already in operation and those in the pipeline. As he puts it, “Change happens continually and if a kitchen wants to improve its operations then it needs to ‘stay on trend’.”

Trending with Triemer

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The old stereotypes of in-house restaurants now giving way to newer trends of renowned hospitality brands joining forces with hoteliers is a concept that has worked well for Atlantis and Chef Sascha feels very proud of the flexibility of the Atlantis team to deliver some really big results. “Hakkasan, WHITE Beach and Wavehouse were all created and operated as a joint partnership so that rather than just renting F&B spaces, we saw two separate teams join forces to effectively launch the outlet. We have managed to deliver concepts that are run like a hotel but with the creativity and freshness of a hospitality brand, delivering a unique ‘non-hotel’ experience to the consumer”, he says sounding satisfied.

Many big hotel brands now go in for what Triemer calls ‘Eatertainment’ – a fabulous mix of settings and foods perfectly blended for an unmatched experience. He also believes in client and talent retention and his hands are always full keeping up with the trends, at the same time keeping a lid on the costs and balancing the teams to maintain the quality & consistency of the restaurants.

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“Sustainability is king for us this year. We have recently hired a CSR and sustainability Director and my team is working hand in hand with her to ensure Atlantis is leading the way not only from a culinary perspective but also from a sustainability perspective too. Projects in motion include reducing all non-reusable plastics to zero in the operation, only using sustainable seafood, and large-scale recycling drive across the resort. Besides, you cannot improve the guest experience, without improving your team, so a great deal of work is going into colleague development and training for 2020”, he remarks on the key priorities that are now the focus for the coming year.

 

Driven by Passion 

As far as his other passion goes he is lucky that his wife and two daughters share his love for cycling & running as well as his frenzy with food though he is not very particular about what is on his plate. Weekends are spent barbecuing in the garden with his wife and young children.

He loves his peaceful life at home and is equally pumped up being part of the fast-paced operations where they do it big and do it the best. Still, in the running, this is one Chef who has no plans of slowing down anytime soon. Keep those shoes on Chef Sascha, we love your culinary sprints all the way!

Image Courtesy: Caterer Middle East, Dubai Art Media, Hotel News Me, Indulge express

 

“Food and Beverage is a passion-driven industry; to those who wish to succeed in this industry, I recommend starting with your immense liking for food and beverage. But passion alone is not the only ingredient to success; it is a combination of patience, perseverance & performance through hard work, and grasping every opportunity to be creative and innovative to keep up with every challenge and competition that is there. This becomes even more applicable in the current times.”

 

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