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Kārlis Danēvičs, Board member, Head of Credits and Risk at SEB Banka
Grand Hotel Kempinski Riga announces the appointment of two esteemed professionals to its management team. Nahsen Akgul has been appointed as the new Executive Chef and Andrejs Sniķis as the Assistant Food and Beverage Manager.
Executive Chef Nahsen Akgul brings with him an impressive culinary background, having honed his skills at some of the world’s most prestigious establishments. Nahsen’s impressive culinary journey started in Antalya, Türkiye, where he gained experience in various resort properties, providing him with a solid foundation. To further elevate his skills, he joined Swissotel Bosporus in Istanbul, Türkiye, in 2009, followed by assignments in Utah, United States and Pristina, Kosovo. He joined Grand Hotel Kempinski Riga from Page 2 of 3 the pre-opening team of Pan Pacific Hotel in London, United Kingdom.
Being a part of an opening team indicates his ability to contribute to establishing successful culinary operations from the ground up. With a passion for creativity and innovation, Turkish-born Chef Akgul is set to elevate the dining experience at Grand Hotel Kempinski Riga to new heights. His culinary expertise will be showcased throughout the hotel’s exceptional dining venues, Stage22, one of Riga’s most beautiful and modern rooftop bars and restaurants, and Amber, offering guests an unforgettable gastronomic journey.
Chef Akgul is joined by Latvian Andrejs Sniķis, the newly appointed Assistant Food and Beverage Manager. Andrejs brings extensive hospitality experience and a strong background in food and beverage operations. He will play a pivotal role in orchestrating seamless dining experiences for guests, ensuring impeccable service and attention to detail. Very different but not less important is Andrejs experience, which comprises a notable 11- year knowledge in the F&B industry. Andrejs was also heavily involved as an executive team member in the re-branding of Ardrhu House & Spa’s B&B concepts. He coordinated the hotel activities to obtain optimum efficiency and economy of operations and attain full potential, with a balanced focus on the hotel’s mission, as well as guests’ and colleagues’ satisfaction.
‘We are excited to have Nahsen and Andrejs on board", said General Manager Carmen Mauthner, expressing her enthusiasm for the appointments. "It is a great mix of versatile experiences, a perfect marriage for our beautiful hotel. The culinary flair and dedication to excellence align perfectly with our commitment to providing unparalleled experiences to our discerning guests."
With the addition of Chef Nahmen Akgul and Mr. Andrejs Sniķis, Grand Hotel Kempinski Riga reaffirms its commitment to delivering exceptional culinary experiences, providing guests with a delightful blend of flavors and impeccable service.
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Dace Silava-Tomsone, Managing Partner, COBALT