Shangri-La Barr Al Jissah and Shangri-La Al Husn, Muscat have added two new leadership roles heading its culinary and Food and Beverage operations this March 2024. Eric Fettke joins the complex boasting 640 rooms and 14 dining venues as the new Executive Chef whilst Nabiel El Nakib, no stranger to Shangri-La, moves from our sister company, the Jeddah property to Oman as the new Executive Assistant Manager in charge of Food and Beverage operations.

Nabiel El Nakib moved to Muscat from Shangri-La Jeddah where he played a crucial role in the hotel’s inaugural success during and post opening in 2021. Spearheading distinguished dining concepts like Shang Palace, Kaia, COPA, Niyyali, just to name a few, Nabiel has successfully reshaped Jeddah’s culinary scene with his commitment to delivering exceptional dining experiences.

“I am thrilled to join the team in Muscat and to bring some new concepts to the local dining scene and continue the path in shaping Shangri-La Barr Al Jissah and Al Husn as a key leading dining destination,” concluded Nabiel El- Nakib. With an impressive 25-year culinary journey spanning Europe, Eastern Europe, the Middle East, Southeast Asia and Africa, Eric brings a wealth of expertise and experience to Shangri-La Muscat’s kitchen brigade. Previously holding the esteemed position of Executive Chef at the InterContinental Mauritius Resort, Eric’s track record within the IHG family spans through the past 23 years.

In his new capacity, the German and South African national will play an integral role in overseeing the kitchen operations and culinary management across the hotel’s 14 dining venues including the internationally acclaimed venue Aangan by Rohit Ghai, the banquet catering functions, as well as its food safety management system. Shangri-La Barr Al Jissah and Shangri-La Al Husn are thrilled to welcome the two leaders within its executive team, stated Nick Flynn, Hotel Manager for Shangri-La Al Husn further added, “We are very excited to have two Food and Beverage experts on board who will be working strategically together to create new, innovative and promising culinary journeys for our guests and aligned to the hotel’s vision for delivering excellence, innovation and leaving a positive impact for our stakeholders.”