.jpg?20260305')
One of Bahrain’s most charismatic hospitality heads – who started humbly washing dishes, rode the waves in a ship’s kitchen and carved up a career with some of world’s most renowned hotel groups – has finally called it a day. Thomas Flindt’s timing has always been his strength. The doors of the Sheraton Bahrain Hotel closed for a major refurbishment moments before a global pandemic devastated the tourism sector and he patiently watched and navigated its reopening as one of the most dynamic hospitality offerings in the kingdom. What better time than to bid farewell, writes GDN Media business editor Avinash Saxena.
Thomas Flindt, a seasoned hotelier affectionately described as the ‘senior inn keeper’ and the ‘mentor’, officially retired as general manager of the Sheraton Bahrain yesterday. This marks the culmination of an illustrious career spanning more than 42 years with ITT Sheraton, Starwood Hotels & Resorts and Marriott International.
Mr Flindt, recognised as Marriott International Middle East and Africa’s 2018 Head Coach of the Year, dedicated the last decade of his impactful journey to the Sheraton Bahrain.
Opened in 1981, the Sheraton Bahrain Hotel closed for a comprehensive renovation on October 1, 2019, and its grand reopening was announced on December 18, 2024.
The old Sheraton Bahrain
Mr Flindt played a central role in the property’s extensive renovation and repositioning.
“Our aim was to ensure that the transformation aligned with Sheraton’s global brand standards and Marriott International’s vision for a modern hospitality experience. My oversight included collaboration with architectural firm SSH and developer Bareeq Al Retaj, guiding the overhaul of the hotel’s 210 rooms, public areas, dining outlets and amenities,” he explained.
“We emphasised creating a welcoming community hub as the transformed Sheraton features comfortable rooms, wonderful restaurants, great meeting and event hosting spaces including one of the biggest ballrooms in town.”
The new and improved Sheraton Bahrain
Reflecting on his decision to step down, he said, “Time has come to prioritise those who have been the backbone of a life in hospitality – my dear wife, our sons and daughters-in-law, and granddaughter.”
His extensive career is a testament to a life well-travelled, encompassing 12 different hotels across eight countries. From his early days in Denmark and Norway, his path led him to diverse destinations including Phuket, multiple cities in China (Nanjing, Kunming, Chengdu), Abuja, Sharm El Sheikh, Karachi, Beirut, and ultimately, Bahrain.
Mr Flindt’s professional story began not with grand ambitions, but with a practical need. “My professional journey began in 1977, not with a grand aspiration, but with the humble role of a dishwasher at a local Danish restaurant,” he recounted. This initial exposure quickly evolved. “This initial foray into the culinary world soon evolved as I transitioned to assisting in the preparation of the renowned Danish open-faced sandwiches.”
Upon completing his schooling, a surprising opportunity arose. “A new chapter unfolded as I joined the merchant marine,” he explained, a decision heavily influenced by his father, a chief engineer in the merchant marine. “Because I had finished school and had nothing to do, my father said, “You come along.”
Mr Flindt, with Marriott International former chief executive Bill Marriott and his daughter Debbie Marriott-Harrison
The departure, just before Christmas in 1977, was not without its emotional toll. “I left with him in 1977, just before Christmas, and my mother was devastated, both my father and I left just before Christmas.” His early days at sea were a period of learning. “I did some initially not paid work, just to see what it was, and then eventually after a month or two, I got a paid job on board because one person left and then I took over as a cook’s mate, a helper in the kitchen.”
After a few months, he returned home, uncertain of his next step, before rejoining the sea with a passenger ferry company. “I got a job in the kitchen there, because the chef from my earlier job worked there.”
Facing another career crossroads, his father suggested the Army or Navy. “I went; they checked me and said, “Come back when you’ve lost 15 kilos. Then we can take you.” So I said, “Okay, I’m too fat for that,” he recalled with a chuckle.
This unexpected turn led him back to his culinary roots, this time with formal training. “I then found an apprenticeship in a restaurant north of Copenhagen, and that was, I started with that in 1979.” This period included training at the Copenhagen Hotel and Restaurant School from 1979 to 1982, where he honed skills as a chef and catering manager. His apprenticeship complete, he worked in Copenhagen, Norway, and embarked on international stints in Thailand and China.
Mr Flindt with Sheraton Bahrain officials and senior members of the kingdom’s hospitality fraternity
In 1982, his journey with ITT Sheraton began. “I started as Chef de Partie, then became a Sous Chef, then became an Executive Chef,” he detailed his progression. “And then, I moved to be Assistant F&B Manager. Then I became F&B Director, Executive Assistant Manager in charge of F&B, Deputy General Manager, and eventually General Manager.” Remarkably, this climb was achieved without formal hotel school training. “I’ve not gone to any fancy hotel schools or anything like that. I’ve pretty much learned on the job.”
Despite his demanding management roles, cooking remains central to Mr Flindt’s life. “I basically cook on a daily basis. I have not ordered anything through any of the delivery apps,” he revealed, adding his practical philosophy: “Cooking does not need to be complicated; everyday does not need to be a feast... I have always come home and cooked my dinner.”
His favourite dish is a comforting fish baked with a chorizo and breadcrumb topping from the Hairy Bikers’ Cookbook. However, he vehemently dislikes one culinary item. “I eat almost anything, except blue cheese!” he exclaimed. “I must have tried it 15 times and I still don’t like it. It just tastes of mold.” His true regional favourite is Jereesh. “My favorite Bahraini dish is Jereesh... I like it a little bit spicy, with tomatoes, and with prawns, it’s fantastic.”
Mr Flindt also offered insights into the Sheraton Bahrain’s dining scene. “From the old Sheraton, we have only retained Golestan, the Persian restaurant, and the one we have now is version 3.0.”
He highlighted the innovative approach at their main dining venue. “Then we have Wild, which is our main dining venue, the only restaurant in Bahrain with a large hydroponic system, so we grow a lot of herbs, leafy greens for salads, edible flowers that we use in our dishes.” The hotel also features Brasero Atlántico, an Argentinian restaurant on the rooftop, and the lobby cafe, &More.
On a personal note, Mr Flindt spoke of his two sons. “The youngest is in procurement and logistics, so he’s working on improving logistics with one of the big Danish hospitals. The other one is studying theology, so eventually he will be ready to become a priest.” While they visited Bahrain for Christmas in his first year, their studies have kept them from returning.
Reflecting on Bahrain’s tourism potential, Mr Flindt offered candid observations. “With all due respect, Bahrain is a lovely place, but there isn’t a lot to do,” he stated. He advocates for unique attractions not found elsewhere in the GCC. “I think you need something in Bahrain that is not in the UAE or in Saudi... it has to be something different, something unique that is not already there.”
He expressed enthusiasm for the proposal of attracting major international theme parks, believing they would be a significant draw. He also sees untapped potential in Bahrain’s maritime offerings. “I think Bahrain has an opportunity to develop much more when it comes to boating, tours on the water, because we are an island and surrounded by water.”
Mr Flindt with his family
Addressing the issue of public beach access, Mr Flindt stressed its importance for attracting European tourists. “We don’t have many beaches, what we have is mainly private, so if you want to attract tourists that are interested in beach holidays, then you need to be able to offer them something public, not private beach clubs, because tourists from Europe that like the sun, they don’t like to have to pay again extra to go to the beach.”
He also believes Bahrain has reached saturation in certain sectors. “We have enough hotels and we have enough malls. So we don’t need any more of them.”
Mr Flindt urged for a broader tourism strategy beyond GCC family tourism. “At some point, it’s going to dry up,” he cautioned, especially as Saudi Arabia develops more experiences for its own citizens.
Despite these sincere observations, Mr Flindt holds a deep affection for Bahrain and remains confident it can achieve its tourism ambitions, thanks to its special ingredient … its people. “They are extremely hospitable and very friendly, and there’s no arrogance in Bahraini people.”
Looking ahead, Mr Flindt anticipates a more relaxed pace. “I don’t have a lot of hobbies. It’s basically, whenever you have a day off you just need to relax.” Weekends will involve practicalities like laundry and shopping, interspersed with occasional restaurant visits.
He looks forward to having more time for activities like golf. “I will have time to do it now back home in Denmark.” His Danish home, an old house with a large garden, promises new projects. “An old house always needs fixing, and repair, and painting and so on.”
He also anticipates enjoying Denmark’s seasonal bounty. “In Denmark, we have plenty of fertile soil and the perfect climate for growing all kind of things. You have stuff that is growing in season, not like today where you can get everything year round. There you can enjoy your own seasonal berries, fruits, foods, vegetables, etc.”
As Mr Flindt departs Bahrain, he leaves behind a legacy of dedicated service and valuable insights. His journey from dishwasher to general manager is a testament to hard work and continuous learning, while his observations on Bahrain’s tourism potential offer a clear roadmap for future growth.
avinash@gdnmedia.bh
&uuid=(email))