Ross Horwitz is the food and beverage manager at Emirates Flight Catering. SUPPLIED

When Ross Horwitz was a teenager, a newspaper ad changed his life. He had always been drawn to the world of hotels, fascinated by the way hospitality professionals made guests feel seen and special. But he never imagined that one day, he would be managing food and beverage services at Emirates Flight Catering at Dubai International Airport, one of the world’s busiest aviation hubs. In this exclusive interview with Expat Media, Ross opens up about his journey through the heart of the hospitality industry—from folding sheets to leading award-winning restaurant teams—and how he built a thriving career by saying yes to challenges, including one that started with a question from his then-girlfriend now wife: “Would you move to Abu Dhabi with me?”

A dream planted at breakfast buffets

“I come from a family of hoteliers on my father’s side,” Ross begins. “From the breakfast buffets to the cushy beds, I was fascinated by how hotels operate. But what stood out most was how the staff put others first. I wanted to be a part of that feeling.” That childhood dream turned into a reality in his final year of high school in South Africa. His father spotted an ad from Protea Hotels, a renowned South African brand now under Marriott, offering a rigorous training program for aspiring hoteliers. Ross applied—and was accepted—just weeks after graduating. His first year was anything but glamorous. At the Protea Fire & Ice Hotel in Cape Town, Ross worked grueling shifts across every department: housekeeping, engineering, reservations, finance, and even as the personal assistant to the General Manager. “It was a test. Management wanted to see who had the potential to make a real impact,” he recalls. “After a year of giving it my all, I was selected to join the official course.” The next three years involved internships across various Protea Hotels, theoretical crash courses, and constant evaluation. The days were long and the stakes high, but Ross was all in. At 21, his dedication paid off. He was offered jobs at all three hotels where he interned and accepted a position as Head Receptionist at the African Pride 15 On Orange Hotel. Within months, he was promoted to Assistant Food & Beverage Manager, thanks to a GM who saw his spark and promised mentorship. “That man changed my life,” Ross says. “He believed in me before I fully believed in myself.”

Taking the leap to the Middle East

At 23, Ross faced another life-changing question—this time from his then-girlfriend now wife: “Do you want to move to Abu Dhabi?” She had landed a job in the UAE, and Ross saw it as the perfect chance to grow their relationship and his career. But he also knew the cost. “I had to start over,” he admits. “I was young, with no Middle East experience. I accepted a lower position at the Marriott Downtown Hotel in Abu Dhabi just to get my foot in the door. But I welcomed the challenge.” Ross poured himself into the job, helping shape the Central Grounds Café from scratch. His efforts paid off—the café received rave reviews and nominations. Within a year, he was promoted, and not long after, he became the All-Day Dining, In-Room Dining, and Café Manager. Under his leadership, the outlets soared to the top of TripAdvisor rankings in Abu Dhabi. Ross’s star continued to rise. He joined The Westin Abu Dhabi Golf Resort & Spa as Restaurants Operations Manager, where he led his team to win multiple accolades: Best Brunch by Fact Dining Awards, Favourite Italian Restaurant by What’s On Awards, and Best Afternoon Tea by BBC Good Food Awards. Ross was only 28 when he was nominated and was one out of five shortlisted as F&B Manager of the Year by Hotelier Middle East. Later, at Radisson Blu Hotel & Resort Abu Dhabi Corniche, his outlets continued racking up awards—including Best Happy Hour and Best Newcomer for Escape Bar and West Bay Lounge, respectively. After seven months, he made the leap to his current role at Emirates Flight Catering, where he oversees one of the busiest and most complex F&B operations in the world. Ross doesn’t sugarcoat the challenges of the industry. “You have to dedicate most of your time and energy,” he says. “You must be ambitious, humble, and consistent. It’s not for everyone.” Still, the rewards are undeniable. “I love connecting with people from all over the world. I love seeing guests smile and knowing I played a part in making their day better.” He adds, “Our establishments are an escape from the stresses of the world. It’s an honour to contribute to that.” Ross is far from done. He plans to gain experience in new regions and continue shaping the global hospitality industry. And yes, he dreams of opening his own establishment one day. “I believe in dreaming big,” he says. “Because if there’s one thing I’ve learned, it’s that anything is possible when you commit fully—with heart, hustle, and humility.” WL/Expat Media
For all the latest news from the UAE and the world, follow us on Facebook, Twitter and Instagram and subscribe to our YouTube page