Nicolas Ali, Quality, Health and Safety, Food Safety and Environmental Manager at Newrest Guyana, says developing people and strengthening systems offshore is the most rewarding part of his job.
Speaking on the February 12 episode of ExxonMobil Guyana’s Onshore Diaries, Ali said, “The most enjoyable thing… would be training new employees and working with our suppliers.” He added that it allows him to “craft new minds into having the safety mindset and the safety culture.”
Newrest Guyana supports offshore oil and gas operations with catering and hospitality services. Ali explained, “We service the four floating production storage and offloading vessels and two drill ships. We provide all the food production, housekeeping and laundry services.” He emphasized the company’s local footprint, noting, “About 95% [of our workforce is] Guyanese… from very junior all the way to senior management.”
Each day begins with a structured safety briefing. “The first thing every day is… a toolbox talk,” Ali said, explaining that the team reviews plans and reinforces that “safety is the first priority, zero harm, zero hurts.” Quality checks follow, including inspections of ingredients, storage temperatures and sanitation before meals are prepared and served offshore.
Ali traced his interest in food standards back to childhood trips to Bourda Market with his grandmother. Recalling the meat section, he said, “My impression of this place was, this is horrible.” As he grew older, he questioned the system. “This can’t be the best way to do this,” he said.
Exposure to structured systems through study and travel shifted his direction. Ali said he entered the industry “with the whole objective of changing the way we do certain things and implementing standards and ensuring food safety to the highest degree.”
A former student of Queen’s College, Ali said the competitive environment shaped his mindset. “You go to QC, and now you are nowhere close to the star. You really need to prove your stripes,” he said. That drive carried into badminton. After losing his first match, he committed to training. “I became part of the national team… I was the National Junior Champion for three or four years for Guyana,” Ali said.
His first offshore experience came during the COVID-19 period after safety training in Houston. Flights were canceled, and plans shifted. “We were transported to the G-Boats Wharf… and stayed on board a supply boat,” he said. Later, the captain announced, “We’ll be sailing to the vessel… maybe 10 hours.” Rough seas followed, along with his first basket transfer between vessels. “That was my first experience offshore. Very interesting,” Ali said.
Looking ahead, Ali said his focus remains on strengthening systems locally. “My main objective is to add value in the areas of food safety, quality assurance… getting it more aligned with international industry best practices.”
“Our priority is always Guyanese first,” Ali said, adding, “All of our suppliers in Guyana are local suppliers. We buy everything from the Guyana market.” Ali believes the oil and gas sector has elevated national standards around risk and responsibility. “Because oil and gas is such a safety critical operation, it now forces the market to align with safety mindset,” he said. That shift, he added, promotes “a safe way of working” and builds habits that extend beyond the workplace.
“That’s a culture that needs to be built… and I think oil and gas is what really has started that culture,” Ali said.
