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Sascha Triemer
Vice President, Marine & Waterpark,
Atlantis Dubai
Kerzner business use SASCHA TRIEMER Vice President, Marine & Waterpark, Atlantis, The Palm After a prosperous career in Culinary/Food and Beverage and seeking a new challenge within Atlantis, The Palm, Sascha Triemer was named Vice President of Marine & Waterpark in 2020. The appointment places Triemer at the helm of all marine and waterpark departments of Dubai’s leading entertainment resort, where he leads an engaged team of managers and directors to deliver extraordinary experiences. In March 2021, Triemer successfully led the launch of the new Trident Tower in Aquaventure Waterpark, making it the largest waterpark in the world.
Since the opening of Atlantis, The Palm, Triemer has been instrumental in the success of the resort, starting as an Executive Chef in the pre-opening team. After five years, he was promoted to Vice President of Culinary in 2013, before taking the title of Vice President of Food & Beverage in 2017 where his multi-outlet role required leadership and senior management of 31 restaurants and bars, overseeing a service workforce of more than 1,100 colleagues.
During his time in food & beverage at Atlantis, The Palm, Triemer was highly regarded as one of the most influential leaders in the city’s fast paced culinary scene, taking the title of 4th most powerful person in the industry in the 2019 Caterer Magazine’s F&B Power List. In 2019, not only did he lead the food & beverage team at Atlantis, The Palm through one of the resorts most successful years to date, but he was also at the helm of the successful openings of four new outlets, including WHITE Beach & Restaurant, Beach Buns, Wavehouse and Hakkasan. Triemer is also responsible for the creation of the resort’s sell out ‘mega-brunch’ concept, Cirque De Cuisine as well as the resorts ever-popular annual ‘Culinary Month’.
Having always had a penchant for the food & beverage industry, Triemer’s first foray into the culinary world began in Europe at the Hilton Munich Park Hotel, followed by The Palace Hotel in Meran, Italy, and then The Dorchester Hotel, Park Lane in London. In 2001 Triemer made the move to the Middle East, taking a role at Burj Al Arab, primarily as sous chef, before quickly being promoted to Executive Sous Chef, at the helm of five restaurants and the main kitchen operation.
Following on from his tenure in Dubai, in 2007, Triemer moved to Kuala Lumpur serving as the Executive Sous Chef of the Mandarin Oriental Hotel. There he successfully led the day-to-day operations of six restaurants and the main kitchen, as well as a busy banqueting operation with a team of more than 600 employees.
A keen cyclist and runner, German-born Triemer is a natural athlete, regularly competing in Triathlons and Iron Man competitions across the globe. His other hobbies include barbequing in the garden with his wife and young children.
Since the opening of Atlantis, The Palm, Triemer has been instrumental in the success of the resort, starting as an Executive Chef in the pre-opening team. After five years, he was promoted to Vice President of Culinary in 2013, before taking the title of Vice President of Food & Beverage in 2017 where his multi-outlet role required leadership and senior management of 31 restaurants and bars, overseeing a service workforce of more than 1,100 colleagues.
During his time in food & beverage at Atlantis, The Palm, Triemer was highly regarded as one of the most influential leaders in the city’s fast paced culinary scene, taking the title of 4th most powerful person in the industry in the 2019 Caterer Magazine’s F&B Power List. In 2019, not only did he lead the food & beverage team at Atlantis, The Palm through one of the resorts most successful years to date, but he was also at the helm of the successful openings of four new outlets, including WHITE Beach & Restaurant, Beach Buns, Wavehouse and Hakkasan. Triemer is also responsible for the creation of the resort’s sell out ‘mega-brunch’ concept, Cirque De Cuisine as well as the resorts ever-popular annual ‘Culinary Month’.
Having always had a penchant for the food & beverage industry, Triemer’s first foray into the culinary world began in Europe at the Hilton Munich Park Hotel, followed by The Palace Hotel in Meran, Italy, and then The Dorchester Hotel, Park Lane in London. In 2001 Triemer made the move to the Middle East, taking a role at Burj Al Arab, primarily as sous chef, before quickly being promoted to Executive Sous Chef, at the helm of five restaurants and the main kitchen operation.
Following on from his tenure in Dubai, in 2007, Triemer moved to Kuala Lumpur serving as the Executive Sous Chef of the Mandarin Oriental Hotel. There he successfully led the day-to-day operations of six restaurants and the main kitchen, as well as a busy banqueting operation with a team of more than 600 employees.
A keen cyclist and runner, German-born Triemer is a natural athlete, regularly competing in Triathlons and Iron Man competitions across the globe. His other hobbies include barbequing in the garden with his wife and young children.