Jumeirah Frankfurt, the first hotel in Germany of the Dubai-based Jumeirah Group, has appointed Nicole Kienzler as the new Director of Rooms, Thomas Rettig as Food and Beverage Manager and Frank Hartung as the Head Chef.
Doris Greif, Regional Vice President Europe and General Manager of Jumeirah Frankfurt, said: “We are delighted to welcome Nicole, Thomas and Frank to our team as we are constantly working to build on the already exceptional levels of service experienced at the hotel. We are confident that with their innovation and hard work we will continue to be the leading hotel in Frankfurt and take Jumeirah Frankfurt to further success.”
A German national, Nicole Kienzler brings extensive expert knowledge to Jumeirah Frankfurt gained from her roles at hotels in Germany and the United States. Previously Nicole worked as the Director of Rooms at Hotel Plaza Athenee in New York, Louis C. Jacob in Hamburg, Starwood Capital in Berlin and The Plaza, a Fairmont managed hotel in New York. Nicole is now responsible for the entire Front Office, Housekeeping and Talise Spa operations of Jumeirah Frankfurt. With a Bachelor’s degree in Business and Hotel Management from the Duale Hochschule Ravensburg, Nicole also has several certifications from Cornell University in Ithaca, New York.
Thomas Rettig, a German national, also brings broad experience to Jumeirah Frankfurt. He was part of the pre-opening team at ‘nhow’ Hotel and Hotel Maritim both in Berlin, as well as roles in France, South Africa and England during his early career. Prior to joining Jumeirah Frankfurt, he was Food and Beverage Manager at Swissôtel in Berlin where he managed five outlets. In his new role as Food and Beverage Manager, Thomas is responsible for overseeing all Food and Beverage outlets in the luxury hotel including the signature restaurant Max on One, chic Ember Bar & Lounge and the conference banqueting.
Frank Hartung was appointed Head Chef at Jumeirah Frankfurt in May 2015. He spent his early career in Germany, United States, Switzerland and United Arab Emirates where he gained experience in various positions at Hotel Baur au Lac in Zürich, Grand Hyatt in Dubai and Hilton Hotel in Mainz. After graduating from the Hotel Academy in Heidelberg, with a Bachelor degree in professional cookery and kitchen management, Frank worked as Chef de Cuisine at the Ritz Carlton in Wolfsburg in 2011. Before joining Jumeirah Frankfurt, he was Executive Chef at Hotel Graf Zeppelin Steigenberger in Stuttgart from January 2013. Frank will oversee the modern grillroom restaurant Max on One, the hotel’s 217 in-room dining service and the conference banqueting.
