Naeem Ul Hassan
Erhan Afacan is one of the few professionals in the ever-evolving hospitality sector who have both creative excellence and business acumen. Erhan’s journey from humble culinary beginnings in Turkey to managing multimillion-dollar operations in Qatar not only exemplifies his culinary prowess but also his strategic mindset for turning culinary artistry into substantial hotel revenue.
Rooted in Tradition, Driven by Ambition
Erhan was raised in the culinary tradition of Bolu, Turkey. He earned a Bachelor of Science in Tourism Management to supplement his education after graduating from the esteemed Mengen Anatolian Cookery School. He learned the importance of discipline, consistency, and guest preferences from his early positions in Turkish kitchens, and he used these principles throughout his career.
A Global Journey of Strategic Culinary Leadership
Erhan has worked for several top hotel brands over the last 20+ years, such as Hyatt (Park Hyatt Abu Dhabi), IHG (Crowne Plaza West Bay Doha), Dusit (Cluster Executive Chef, Dusit Doha Hotels), Marriott International, and Rixos Hotels (Current Executive Chef, Rixos Gulf Hotel Doha). Each role helped him refine his skills as a chef and as a profit-maximizing hospitality strategist.
The Business Behind the Kitchen
At Rixos Gulf Hotel Doha, Erhan turns his culinary department into a revenue-generating engine in addition to producing stunning cuisine. He uses the following strategy:
• Concept-Driven Outlet Strategy: Creating distinct concepts (e.g., Akte Pier 51, Farm House) to target various guest demographics and maximize capture rates.
• Menu Engineering for Profitability: Designing menus not just for taste, but for cost-efficiency, waste reduction, and margin improvement — ensuring each dish contributes positively to the bottom line.
• Live Cooking and Showpiece Events: Enhancing guest spending through interactive food stations and event-driven promotions that increase dwell time and average checks.
• Buffet Optimization: Analyzing footfall, plate yield, and food cost to refine buffet setups — minimizing loss while improving guest satisfaction.
• Upselling Strategy with F&B Staff: Implementing upsell training to boost beverage and premium dish sales across outlets.
Turning Vision into Revenue
Erhan’s leadership helped improve F&B KPIs across the board:
• Increased F&B revenue share to 45%+ of total hotel income
• Reduced food cost by 8% while improving perceived value through presentation and ingredient sourcing
• Boosted outlet profitability by transforming underperforming venues into signature experiences
• Secured multiple hospitality awards, adding to the hotel’s marketing leverage and visibility
His belief is simple but powerful: a chef’s job is not only to cook — it’s to sell an experience and make it profitable.
Strategic Mindset Meets Operational Excellence
Erhan has a Strategic Leadership Certificate from Cornell University, which enables him to coordinate culinary execution with more general business objectives outside of the kitchen. He works closely with the front desk, marketing, and revenue departments to make sure F&B improves occupancy, guest pleasure, and online reputation.
The Future of Hospitality Leadership
Erhan is focused on one goal as he considers his next career move, which may involve becoming a Food & Beverage Director or EAM of F&B: producing unforgettable experiences that encourage repeat business, brand loyalty, and financial growth.
In a world where many chefs focus only on the plate, Erhan Afacan is a unique leader who sees the bigger picture — and turns culinary passion into lasting business success.
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