interview
A NEW DAWN AWAKENS
Sumeet Jhingan
APPLE SHARMA A new blood has taken the Capital Club Bahrain by storm. Flying the flag is the recently appointed general manager Sumeet Jhingan, who gave BTM a peek into his world of hospitality.
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aking the reins at the Capital Club Bahrain, 39-year old Sumeet is as multicultural and dynamic as his experience in the hospitality industry. His career has taken him around three continents from the Middle East, to Australia and the US. “My first job was with a three Michelin-starred chef in Australia, from there I was exposed to hospitality and since then it’s been 17 years on the road,” he says. “I’m very privileged to have worked for great hotel operators, individual operators, Michelinstarred chefs and casual dining concepts – it’s been a phenomenal journey.” Sumeet’s impressive bio boasts working for Club Corp International in the US, the biggest leisure and business club organisation in the world, with more than 100 individual operations across the globe. Not one to shy away from a challenge, when Sumeet was given the opportunity to enhance the offerings to over 900 members of Capital Club Bahrain, he was immediately on board. “For me it’s all about challenge; it’s about gearing up to do something different every day,” he says. “SCI (Signature Clubs International) and Capital Club Bahrain are so rich in the culture and the diversity we have, in terms of members and what we do. We don’t want to reinvent the wheel. It’s about getting basics right – that’s what I want to focus on at the moment. “I want to get to know all the members as quickly as possible. But my job as an ambassador of SCI and this club is to really make sure our club is known in Bahrain, in Saudi Arabia and the region.” Sumeet has some exciting plans up his sleeve that entail putting the spotlight on food and 46 July 2016
beverage as well as business events to increase the membership value. “We’re heavily focusing on not just enhancing our menus but also bringing top talents from around the world to organise events here,” he adds. “These events will be exclusive to members, who will get a chance to dine with top Michelin-starred chefs. There are four names confirmed and three of them are in the top 50 in the world. “This is just one element of it. We want to work a lot more with the local farmers and producers here to really show that we are working with the community. We have great initiatives that we want to put in place, as long as it’s exclusive to the Capital Club Bahrain. “We also have a six-point plan to work with the culinary college. We want to help groom the next generation. So, we’re very proud that our club will be assisting in shaping new talent, both front and back of house.” The club will present its events calendar for the last quarter by mid-July and Sumeet’s main goal is to not only concentrate on the club’s existing members but also to bring new members on board. Having worked with a number of Michelinstarred chefs, Sumeet is heavily inspired by the likes of Jean-Georges Vongerichton, Masayoshi
Takayama (Chef Masa), Jaime Pesaque and Andoni Luis Aduriz. “These guys are not just great chefs; they are great entrepreneurs and leaders. They are very savvy businessmen,” says Sumeet. “They have really transformed the culinary scene.” Quizzed on who he most enjoyed working with, he says: “Jean-Georges and Andoni Luis Aduriz. They’re totally different individuals; they have totally different cuisines and aspects of business but their motto, goal and ambition is only food, and that’s what I like about it.” Talking about the present culinary scene in Bahrain, Sumeet adds: “I think it’s evolving. If everyone in the hospitality sector worked together, it could be enhanced a lot more. I know there are two big names coming to Bahrain. It’s exciting; it’s very young and there is a lot of room for improvement.” Dynamic and humble at the same time, Sumeet describes himself as being passionate in whatever he does, having an eye for detail, and looking at things in a different way. His recreational passions are as diverse as his career; he enjoys music, racing cars and travelling. And, with plans to eventually open his own hotel and a hospitality institute in the region, the future for Sumeeet looks bright. www.bahrainthismonth.com