Catering News ME - April 2016

MICHAEL MINA

The Michelin-starred chef inaugurates new Americana brand, Firebird Diner by Michael Mina at Four Seasons DIFC

Connecting F&B professionals with industry knowledge APRIL 2016

ROUNDTABLE

Procurement experts debate the challenges facing the industry and solutions for a more efficient future

Ensuring nothing goes wrong on the most important day of a guest’s life is no mean feat. Catering News examines the role F&B teams play in creating the perfect wedding

COCKTAIL KITCHEN Meet the team shaking up Dubai’s F&B offer with affordable, accessible and spontaneous hospitality

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Contents

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6 | What’s cooking?

Greenheart Organic Farms supplies to first Abu Dhabi hotel; Nathan Outlaw to open Burj Al Arab restaurant; Luna Sky Bar opens at Four Seasons DIFC 15 | Spill the Beans Chef Inan Dogru, executive chef of Hilton Al Ain spices up newly refurbished Flavours restaurant with a Turkish twist

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16 | Cover story Catering News examines the trends shaping the Middle Eastern wedding market and the role F&B teams play in turning dreams into reality 20 | Maintaining the edge Derryn French, executive assistant manager, food and beverage and marketing – Mina Seyahi Complex reveals how she keeps up the good work as competition floods the market

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contents

30 Managing Director Walid Zok Walid@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net Director Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net European Sales Manager Irene Fernandez saleseurope@bncpublishing.net Group Editor

Melanie Mingas

Melanie@bncpublishing.net

Editor Crystal Chesters Crystal@bncpublishing.net

26 | Out to lunch The Hide chef, Brian Voelzing explains the difference between a regular steakhouse and Dubai’s first ever American ‘Meatery’ 30 | The big cheese Michelin-starred Michael Mina introduces his refined twist on the classic All-American diner and reveals why he has chosen Dubai for his first venture outside of the US 32 | The full measure Cocktail Kitchen showcases the best in food and beverage, while bringing Dubai up to the times with accessible and affordable hospitality 38 | Roundtable Catering News gathers a panel of chefs and procurement experts to debate the major challenges facing the industry, and the solutions for a more efficient future 42 | Food trends Sugar-free companies can offer healthy alternatives, however, education is the key to changing consumer behaviour

Art Director Aaron Sutton Aaron@bncpublishing.net

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Marketing Executive Mark Anthony Monzon Mark@bncpublishing Advisory Panel

Bobby Krishna - Dubai Municipality Food Control Department Izu Ani - La Serre John Gillespie - Tonique Beverage Consultancy Justin Galea - Le Royal Meridien Abu Dhabi Mark Patten - Atlantis, The Palm Dubai Markus Thesleff - Whissle Group Michael Kitts - Emirates Academy of Hospitality Management Naim Maadad - Gates Hospitality Photographers

Audrey Hastings Neville Hopwood Abhi Shek Photography

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Editor's Letter

A Dream come true W

hile BRIDE Dubai took place in February, and Jordan held its Wedding Show in March, April is a major month on the wedding planning calendar for the rest of the region, with exhibitions taking place in Abu Dhabi, Riyadh, Doha and Ras Al Khaimah throughout the month, as brides- and grooms-to-be seek out inspiration for the most important day of their lives.

The pressure is on as more and more glamorous wedding venues spring up across the Middle East, offering up everything from intimate mountain retreats to all-singing, all-dancing beach events, boat parties and VIP receptions catering to 6,000+ guests. One of the most crucial considerations for the happy couple is of course the F&B, and as new trends shake up the market, a buffet of traditional fare is no longer enough.

The huge variety of cultures and tastes in a land where east meets west, means that chefs must be able to whip up the best umm ali in town while ensuring the wagyu steak is

cooked to perfection and the butter chicken is fresh and tender. And when it comes to cultural traditions, particularly those associated with Emirati weddings, planning is essential to ensure that the bride and groom have the privacy they require, and that the cuisine and service are spot on.

In this month’s cover story, Catering News takes a look at some of the major trends and challenges shaping the wedding market in the region this year, such as the deconstruction of classical menu items, a focus on larger-than-life dessert displays and the all-important wedding cake, which has become a focal point that can make or break the entire show.

With a huge number of factors to consider, it’s no wonder that catering teams spend days and even weeks preparing for the big event, which in some ways is just as nerve-wracking for the staff as it is for the couple.

Training, briefings with third-party suppliers, and most importantly, plenty of communication with the clients is paramount to ensuring that a dream wedding becomes a reality.

Follow us on our social media pages @cateringnewsme /cateringnewsme cateringnewsme

Crystal Chesters Editor

April 2016 Catering NEWS ME

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P10: Luna Sky Bar // P11: Appointments // P12: Qatar International Food Festival //

What's cooking?

For all the latest News, Visit www.hotelnewsme.com Follow us on Facebook for up-to-the-minute breaking news Read the latest edition on www.hotelnewsme.com

Rosewood Abu Dhabi Executive Chef Wolfgang Eberle

Suppliers

Greenheart Organic Farms supplies to first Abu Dhabi hotel

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reenheart Organic Farms has begun supplying its organic produce to Rosewood Abu Dhabi, marking its first partnership in the emirate.

Rosewood Abu Dhabi executive chef, Wolfgang Eberle, said that demand from consumers for organic produce encouraged the team to seek out a local organic supplier.

Chef Eberle told Catering News: “We do believe in giving local suppliers a fair chance.

Greenheart works according to strict rules and you can see the success of the company through their products. They have a lot 6

Catering NEWS ME April 2016

of knowledge of agriculture and are constantly trying to improve their vegetable seeds in order to create a better product.

“Greenheart is able to grow vegetables for us in regularly coning growth cycles, and the taste and quality is unique. The products are not identical in size and shape and this shows that you actually have an organic farm doing their business.

Our chefs are able to work with the growth cycle of the farm and change their dishes constantly.”

Rosewood Abu Dhabi sources all in-season fruit and vegetables from Greenheart,

including lettuce for all its restaurants, and sweetcorn for the hotel’s Friday BBQ Brunch at Aqua restaurant.

Parsley, mint, eggplant and cucumbers are used in Lebanese restaurant Sambusek, which now offers a local farmers’ market where guests can choose their own fresh produce, including items such as beef and heirloom tomatoes, baby cucumber, red radish and sweet baby chili.

Commenting on the partnership, Elena Kinane, managing director of Greenheart Organic Farms said: “As a small organic

farm that offers a bespoke service, we are keen to work with businesses with integrity that appreciate the complexity of the work we do. Rosewood Hotel is very particular about the quality of produce they are using for their restaurants.

“We believe that constant communication and mutual understanding is vital in developing a successful long-term relationship and we were delighted to welcome the Rosewood team to our farm to explain to them in detail our organic farming practices.”

Chef Eberle visited the farm with the hotel’s purchasing and hygiene manager to assess the quality of the produce, and a six-month planning period was initiated during which Chef Eberle provided Greenheart with the precise volumes and types of produce he needed.

Greenheart Organic Farms uses mainly heirloom seeds cultivated and collected each season at the farm, with more than 130 types of vegetables, herbs and fruit produced, all of which is harvested and delivered each morning.

The produce is sold directly to the foodservice industry or private individuals, and the company has also started offering home deliveries to all areas of Abu Dhabi city on Mondays and Wednesdays between 6pm and 9pm.

Greenheart Organic Farms supplies to more than 30 hotels, restaurants, cafes and businesses and while it is currently focusing on the UAE market, Kinane admits “this may change in the coming years”.

What's cooking?

Dining

Nathan Outlaw to open Burj Al Arab restaurant

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ichelin-starred UK chef Nathan Outlaw will reopen a newlook Al Mahara restaurant at Burj Al Arab Jumeirah in September 2016.

The chef will bring his style of simple seafood cooking to the property, combining it with

complex flavour blends using local, seasonal and responsibly sourced ingredients.

Explaining why he chose Dubai for his first restaurant outside of the UK, Outlaw said: “Working with Burj Al Arab speaks for itself. It’s the most luxurious hotel in the world, and a once in a lifetime opportunity.

This is my first venture out of the UK, and what an iconic property to partner with!

“Dubai itself has very much claimed its spot on the world food map and can definitely compete with the highest of culinary standards from around the world. As a chef, it is one

of the cities you want to work in; I am so impressed with the quality and service I have experienced here.”

Al Mahara translates to 'The Oyster Shell' in Arabic and the restaurant is known for its floorto-ceiling aquarium. The space is currently undergoing a refurbishment as part of the collaboration with Outlaw.

The British chef’s menu at Al Mahara takes inspiration from his restaurants Nathan Outlaw and Outlaw's Fish Kitchen in Cornwall, England, together with his London restaurant, Outlaw’s at The Capital Hotel in Knightsbridge, all

of which hold Michelin stars.

Anthony McHale, general manager, Burj Al Arab Jumeirah said: “To have Nathan on board for his first collaboration of this kind outside of the UK is extremely exciting for us as a hotel, and for Dubai. His experience and creative flair for seafood is second to none and we are delighted to welcome him to the new-look Al Mahara restaurant.

Outlaw’s career began with the late Peter Kromberg at the InterContinental Hotel on Hyde Park Corner in London. He has worked alongside chefs such as Eric Chavot, Gary Rhodes and John Campbell.

What's cooking?

New opening

Luna Sky Bar opens at Four Seasons DIFC

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he new Four Seasons Hotel Dubai International Financial Centre (DIFC) has opened rooftop lounge, Luna Sky Bar. The cocktail bar is situated on the eighth floor of the hotel and has been designed by New Yorkbased Adam Tihany.

With black and gold colours, the interiors evoke the symbolism of the falcon, a Middle Eastern emblem of luxury and bravery.

The light fixtures mimic the coat of a falcon, while the bars feature rotating cage-like drinks displays, and outdoor cabanas and stone walls frame a terrace offering views of the Burj Khalifa.

The bar serves classic and creative cocktails that have been developed to mirror the design concept, with signature drinks including the Mockingbird and the Phoenix.

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To accompany the beverage menu, there is a light Asian inspired food selection created by the hotel’s executive chef Mat Dahlkemper, with hot and cold appetisers featuring dishes such as Baby Octopus, Brule Watermelon and Foie Gras Gyozas.

Resident DJ Lobito Brigante will manage the soundtrack, with weekly live performances and a regular calendar of events.

Luna Sky Bar is one of several outlets at the new hotel and complements Firebird Diner

by Michael Mina — a twist on the traditional American diner — and Churchill, a cigar club, which is set to open soon.

The 106-room Four Seasons Hotel Dubai International Financial Centre is Dubai’s second hotel under the luxury brand, with the first, Four Seasons Hotel Dubai at Jumeirah Beach having opened in 2014.

Horeca 2016 to shine spotlight on franchise opportunities This year’s HORECA exhibition, to take place from 5- 8 April at Beirut International Exhibition & Leisure Center (BIEL), is expected to serve as a platform for Lebanese entrepreneurs looking to explore franchising opportunities in the Dubai market.

Charles Arbid, president of the Lebanese Franchise Association said: "Dubai is a positive façade for Lebanese franchises, given that the emirate enjoys perpetual activity, lively tourism and continuous growth, making it a gateway for these institutions to expand toward other countries.”

Demonstrating the popularity of Dubai among Lebanese franchisors, Arbid highlighted that more than 50 restaurant brands have already successfully entered the UAE, including Abd El Wahab, Leila, Classic Burger Joint, Kababji, Casper & Gambini’s, Zaatar w Zeit and Mayrig restaurant.

Commenting on the experience of operating a Lebanese franchise in the UAE market, owner of Mayrig restaurant, Aline Kamakian, who invested $2.2 million in the first Dubai location called it “a challenging and very beautiful experience”.

A meeting place for hospitality and foodservice industries, the four-

day HORECA exhibition is expected to attract more than 350 local and international exhibitors and over 15,000 visitors.

Joumana Dammous-Salamé, managing director of Hospitality Services, which organises the event, commented: “Today, we are very proud that HORECA is regarded as one of the most important annual exhibitions in the Middle East, focused on hotels, restaurants, catering, supply services, hygiene and all aspects of the hospitality and foodservice industries.

“It has garnered popularity among experts, specialists and stakeholders since its inauguration in Beirut 23 years ago and it has also been the perfect place and occasion for exhibitors to network and meet potential clients.”

Over 20 international wine connoisseurs, culinary professionals, service specialists, olive oil consultants and bartenders will be sharing their know-how during live cooking sessions and masterclasses at the show, while a number of competitions will take place.

These include the Hospitality Salon Culinaire, the Art of Service, Lebanese Bartenders, Best Barista and Bed Making.

What's cooking?

F&B APPOINTMENTS Andrew Morrow joins Roya as GM of F&B operations Andrew Morrow has joined hospitality consultancy Roya International as general manager of F&B operations.

A chef by trade, Morrow started his career with Hyatt Hotels and has worked at Bather Pavilion, Mission Hill Family Estate and Hayman Island Resort. He came to the UAE in 2008 to take on the role of chef de cuisine at Emirates Palace and then launched restaurant management company, Star Corporation, where he was responsible for creating five new food concepts.

Dwayne Krisko named executive chef at Pullman Dubai Creek City Centre

Pullman Dubai Creek City Centre has appointed US national Dwayne Thomas Krisko as executive chef.

Krisko trained at the Pennsylvania Institute of Culinary Arts, a partner of the Cordon Bleu Schools in Pittsburgh, USA. Specialising in fine dining cuisine, Krisko first came to the region as head chef of La Petite Maison in Lebanon. In 2014 he joined Novotel Abu Dhabi Gate before moving across to Pullman Dubai Creek City Centre, another AccorHotels property. In his current role, Krisko oversees the culinary direction for the hotel’s four restaurants and bars.

Qatar-born chef takes role at Marriott Hotel Al Jaddaf Chef Essam Nabhan is the new executive chef at Marriott Hotel Al Jaddaf, Dubai and Marriott Executive Apartments Al Jaddaf, Dubai. In his new role, the Dohaborn chef is overseeing six restaurants and bars. After graduating in Culinary Arts from Ismaila Hotel Institute, he joined Sheraton Doha’s team in 1993. Six years later he moved to Dubai, where he took on the role of chef de cuisine at Burj Al Arab. He has also worked at Tamani Hotels & Resorts and Millennium Plaza Hotel in the emirate and has appeared on culinary TV shows such as “Celebrity Chef” on City 7 and Dubai TV.

What's cooking?

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openings

Canadian rock and roll concept Weslodge opens in Dubai

Canadian saloon-inspired concept, Weslodge Saloon, has opened at the JW Marriott Marquis in Business Bay. Canadian firms Icon Legacy Hospitality and INK Entertainment joined forces with Icon Arabia and Daman Investments to bring Weslodge to Dubai.

The brand, which defines itself as ‘rock and roll chic’, features North American cuisine and hip hop and rock and roll music.

The 4,500ft2 Dubai venue has views across the city and seats 140 diners.

“The essence of Weslodge is its authenticity and commitment to food and service. Our distinctive approach to every layer of the guest experience is something we are excited to share with the Dubai market,” said Icon Legacy Hospitality CEO, Hanif Harji.

Executive chef Ben Heaton applies modern techniques and global flavors to classic American fare, with items such as Smoky Beef Tartare, Piri Piri Glazed Whole Chicken, as well as baked pies and soft serve ice cream.

Cocktails include saloon favorites, such as the Orange Spiced Old Fashioned and Barrel-Aged Negroni.

Icon Arabia managing partner Maher Murshed said: “We wanted to create an upscale yet inviting atmosphere. We feel that the design of the room is as important to the diner as the culinary offerings.”

Weslodge is open seven days a week for dinner and also serves Friday brunch.

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events

events

Qatar International Food Festival hosts TV chefs Qatar International Food Festival 2016 (QIFF) returned for its seventh edition from 22 – 28 March with an expanded programme of activities and chefs from Arabic food channel, Fatafeat.

Well-known faces of the channel, Darine El Khatib, Daad Abu Jaber; Salma Suleiman; Wafaa Al Kandari, and Mohamad Orfali took part in cooking demonstrations and a meet and greet with guests at the Qatar Airways’ Cooking Theatre on 26 March.

Qatar Airways senior vice president marketing and corporate communications, Salam Al Shawa, said: “These fantastic Fatafeat chefs will add great value to our elite cast of celebrity chefs, showcasing traditional and fusion Arabic food that we can all recreate in our own kitchens.

Darine El Khatib, Discovery Channel director, and guest host, said: “What better way to give back to our loyal viewers than by offering them the chance to meet and be inspired by Fatafeat’s team of talented chefs?

“From modern Arabic gastronomy courtesy of chef Orfali, to simple yet delicious home-cooking from chef Daad, our Fatafeat chefs will be serving up a festival of flavours this year as they bring their famous culinary skills straight to fans in a live cooking experience that just cannot be missed.”

Co-organised by Qatar Airways and Qatar Tourism Authority, the festival took place at the Museum of Islamic Art Park, with activities such as Qatar Airways’ Cooking Theatre and Dinner in the Sky. This year, the festival was expanded throughout Doha, with satellite events at Katara Cultural Village and The Pearl.

GRIF welcomes new development chapter The third annual Global Restaurant Investment Forum (GRIF) brought together investors, owners, franchisors, and senior hospitality professionals from across the globe from 14 to 16 March at The Address Dubai Mall.

The three-day event included conferences, roundtable and panel discussions, culinary receptions and other knowledge-sharing platforms together with several senior-level networking opportunities and the inaugural Global Restaurant Awards.

According to Jennifer Pettinger- Haines, managing director of Bench Events Middle East, the organiser of GRIF, this year’s event marked an important growth milestone, underlined by a strategic partnership with the Michelin Group.

“It was the first year for GRIF to be powered by Michelin, and this has marked the start of an exciting chapter in the development of GRIF,” said Pettinger- Haines.

“Moreover, it provided a platform for the industry to come together and take stock. Discussions were upbeat, and globally the eating-out industry seems to be performing well.”

Day one featured a Franchise Masterclass by Babette MarzheuserWood, partner at international law firm Dentons, followed by culinary tours hosted by Emaar and Nakheel. The conference was officially inaugurated at new DIFC restaurant Intersect by Lexus with an evening hosted

by The Cutting Edge Agency and LXA. The second day of the event on 15 March included a session on ‘Trends and Innovation’ by Michael Ellis, international director, MICHELIN Guides (pictured) and presentations on the latest F&B trends in the American, Middle Eastern and Asian Markets.

A conversation with Britain’s youngest head chef Luke Thomas took place in the afternoon, followed by case study discussions with Pascal Aussignac, executive chef and co-owner of Gascon Connection, and in the evening there was a reception at Japanese restaurant, OKKU. On the final day of the event, a panel of judges evaluated new investment concepts at the “GRIF Deal Den’ and the event culminated with the first ever Global Restaurant Awards.

Held Burj Al Arab, Dubai, the Global Restaurant Awards was developed through a partnership with Connecting Travel, an international travel and tourism business community for industry professionals. The Awards provided a platform to acknowledge the brands and concepts that have had the most significant impact on the global culinary landscape, and to celebrate the stakeholders, investors and architects behind these.

The winners included Berners Tavern in London for the Design Award, while the Food Excellence Award went to Hakkasan Group. The Hotel F&B Excellence Award went to Hotel Metropole in Monte Carlo, and the Sustainability Award was given to UMASS, Massachusetts.

Winner of the Investor Award was Ferit Sahenk of d.ream in Istanbul, while the Regional Award went to Zuma Dubai.

New place

The Artisan

by Enoteca Pinchiorri Three Michelin-starred chef Annie FĂŠolde introduces Florentine restaurant concept, The Artisan by Enoteca Pichiorri to DIFC What is the concept of The Artisan?

Quality and simplicity. Everyone is looking for good food with natural ingredients in a nice place where they can spend a relaxing time without any pressure.

and culinary evolution. I don't want to compete with Roberto's or Armani's, for the simple fact that every restaurant presents a different style and identity. We are all colleagues and friends.

What will set The Artisan apart from other Italian restaurants in Dubai?

I hope to do good business with communication and explanations of Italian cuisine, and of course about the Tuscan traditions

As a three-star Michelin chef what are your hero dishes?

I have many signature dishes according to journalists and customers, but I don't want to keep any on the menu because I prefer to move ahead instead of abusing success.

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Why have you chosen Luca Tresoldi as your head chef?

I chose Luca because he has worked in Enoteca Pinchiorri for quite a few years already and has confirmed through his attitude that he has the ability to direct a nice kitchen in Dubai for us and with us. Luca will soon demonstrate his talent and flexibility.

What has been your biggest challenge in setting up The Artisan in Dubai?

To understand and be understood. Opening a restaurant in another country is always delicate and needs a lot of research about the habits and preferences of the people, the market and its ingredients, plus the different languages and the staff.

How will you source the best ingredients in Dubai to ensure your menu is up to the usual standard?

I have checked with the owner Firas Fawaz, and my executive chef Riccardo Monco, about the ingredients in Dubai and we were terribly happy to discover Fresh Express, which has everything we need and has even better items than we can find in Italy!

New place

Senara

Palm Jumeirah, Dubai Anthony Reilly, head chef of Palm Jumeirah restaurant Senara, introduces the recently-opened neighbourhood eatery, which offers up homemade British seafood classics What’s the concept of Senara?

Senara is a UAE-grown concept that fuses the fishing heritage of the country with the best of today’s very popular British brasserie / bistro style food. The team behind it is as varied as the menu, with Emirati and British influences, coupled with my own background. I have worked in kitchens across both the UK and Dubai and trained under the legendary Marco Pierre White.

Tell us about the menu?

The menu has a real variation of dishes, from our now famous fish and chips or the classic Scotch egg, to the more fun fish finger sandwich. Our specials board has good staple bistro dishes like fisherman’s and shepherd’s pies, as well as our daily fish, which benefits from being flown in fresh daily.

What is your hero dish on the menu?

Everyone has told me it has to be our fish and chips and being British, this is something I’ve grown up eating every week. We use the freshest cod available, cooked in our special lightweight batter recipe, paired with

the best home-made chips you will find this side of the Med! I have to say that I love our fresh fish selections too. Last week we had fresh whole dover sole and I cooked them very simply with a dash of olive oil, served on a bed of steamed spinach with crushed potatoes – healthy fresh food cooked simply – I’m still a great believer in that.

How does Senara compete in Dubai’s competitive restaurant marketplace?

I love the fact that the market is now so diverse. We can’t be all things to all people, but what we do, we do well. Fresh food, locally sourced ingredients, coupled with fish flown in fresh from around the world and all cooked with passion. Add that to our naughty but nice desserts like the apple crumble or Eton mess, and I guess the final ingredient is a great place to eat it all. With a view like ours on the Palm Jumeirah waterfront, I think we should really be able to hold our own against anyone around.

Where do you source your ingredients?

With Senara’s British influence, we do get

a lot of products from the UK, and our fish is freshly flown in. We love the local produce here; I think people don’t realise how good it really is though, especially with a push for more organic fruit and vegetables in the market.

What are your plans for the restaurant for the next 12 months?

Our plan is to build great relationships with our customers, and to become known for quality fresh fish and homemade food. We want to create a friendly neighborhood style eatery that people can visit time and time again. We are working on two new sites coming to the UAE in other neighborhoods and also some new concepts on the way for the near future.

Tell me a fun fact about Senara?

Dutch international footballers Wesley Scneijder, Demy de Zeeuw and the UAE’s own Brett Holman have literally played football in the dining room. They all enjoyed fish and chips and one of them allegedly finished his off with a sticky toffee pudding (or two), but I could neither confirm nor deny this accusation!

April 2016 Catering NEWS ME

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Opinion

Making a night of it

Samer S. Hamadeh, founder and managing partner at Aegis Hospitality says nightlife venues should not be put off by oversaturation or competition

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ightlife is one of the more interesting businesses born out of the social realm we refer to as the third place. Nightlife venues are some of the most accessible to many people, save for their homes and workplaces and are a crucial part of wellbeing for many societies.

The most common comments I hear when people ask me what I do always involve the words competition and oversaturation, often followed by “Oh, we love Stereo Arcade but please do something about that queue!”

While I may not have an immediate solution for the queuing situation for those arriving at the door after midnight, I have over the years developed a few simple responses to the first two comments.

With regards to competition, everything is your competition when you are asking people to spend their hard earned money at your establishment or on your product.

The best example I have is from Republique where we had two regular customers who used to come in and book separate tables at the club. They met, fell in love, got married and had a kid - and now they go to Ripe Market on weekends. They didn’t decide to go to another club, they just did what many people do after they have children. While the threat of losing customers is a normal part of any business, we still try to win them back by any means necessary, while also continuing our never-ending search for new customers.

Another broad term that can apply to many businesses and cities, is oversaturation. Luckily for us, the government restricts where and when you can open a licensed

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Stereo Arcade

establishment in the UAE, so while it may seem like the market is oversaturated, in many cases a new venue is actually the same but with a name change (meaning the number of available licensed outlets remains the same, but the brands change).

Yes there are dozens upon dozens of new hotels on the horizon, and they’ll bring more licensed venues with them, but it’s not as simple as that. The ratio of unlicensed to licensed hotels in Dubai is approximately 4:1, so with well over 1,100 hotels and serviced apartment buildings (and counting) only around 270 of them have liquor licenses. The nightlife market in Dubai will always have room for good concepts, as long as they are developed and managed by an experienced, passionate and dedicated team that does whatever it needs to make sure customers choose their venue - oversaturation or otherwise. Nightlife is a colossal part of the entertainment world and as long as there are people out there looking to be entertained, there will always be people like us trying to make that happen.

About the author Samer S. Hamadeh is co-founder and managing partner of Aegis Hospitality, an F&B development and management company based in Dubai. The company’s portfolio includes Stereo Arcade and the soon-to-open French bistro, Couqley with several future projects currently in development.

Spill the beans

g k 0 4 5

n bee has r e bst nce of lo used si g in n ope

Flavours, Hilton Al Ain Making an all-day dining restaurant stand out from the crowd is always a challenge. Having recently joined Hilton Al Ain to open the refurbished Flavours restaurant, Chef Inan Dogru has spiced things up with a Turkish twist and a number of interesting theme nights Please describe the menu concept of Flavours?

Our menu concept is ‘east meets west’.

We combine local Arabic items with Mediterranean flavours.

What are your bestsellers?

Our bestsellers are: Kebab tasting platter Whole seabass cooked in rock salt Grilled turkish kofta Please tell me about your Seafood Night?

On Monday we have Seafood Night with fresh products selected personally at the local fish market. We use a wide variety of fresh fish, lobsters and other seafood products that guests can have prepared to their liking – chargrilled, pan fried, oven roasted or a whole fish cooked in salt. Additionally, we serve classic recipes like Bouillabaisse soup, shrimp sa-

ganaki, fish and chips, shrimps Sui Mai and Mussel Dolmas.

Do you have any other theme nights?

Yes, the aim of our special theme nights is to create an exceptional experience for our guests and to offer them the opportunity to discover different parts of the world through our culinary journey.

On Tuesday at Italian Night our guests are able to find all the Italian classics at the buffet and live cooking stations. On Wednesday at Asian Night, we present freshly stir-fried noodles, stir-fried calamari and, of course, the specialty of the night - sushi, prepared by our own sushi chef. During Arabic Night on a Thursday, our Arabic chefs use traditional recipes passed down from their mothers, with their own secret ingredients and styles.

And on Turkish Night on a Friday, I create recipes according to our old Turkish

traditions - the majority of our guests say the food is even better than what they have tasted in Turkey.

What are your plans for evolving the menu in 2016?

I always try to keep it as simple as possible when I’m creating my menus; I don’t like complicated flavours on my plates. We are working on healthier and more organic dishes that will be introduced later this year.

What key challenge have you faced in your role at Flavours Al Ain? Sometimes when I’m coming up with a new creation the only thing that stops me is some specific kitchen equipment that needs to be ordered from abroad. I’m not very patient, especially when it comes to implementing new recipes, so the waiting game becomes my worst enemy. However, as long as I’m surrounded by my great team my work is much easier.

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Ensuring nothing goes wrong on the most important day of a guest’s life is no mean feat. Crystal Chesters examines the role F&B teams play in creating the perfect wedding

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pring is the season of wedding planning, and April will see a number of exhibitions take place across the region, with the Abu Dhabi edition of BRIDE coming up on 13-16 April at Abu Dhabi National Exhibition Centre, and in Saudi Arabia, the International Wedding Fair 2016 ‘A'arasna’ to take place from 10-13 April in Riyadh. In Katara Hall, Doha, the IWED Qatar show is set to reel in bridesand grooms-to-be from 26-30 April, while Ras Al Khaimah is gearing up for the Wedding Show at RAK Expo from 19-23 April.

The Middle East’s popularity as a wedding destination is on the rise as year-round sunshine and an abundance of luxury fivestar hotels offering exquisite ballrooms and private beaches attract everything from intimate family receptions to mammoth VIP affairs. A benefit and challenge of catering for weddings in the region however, is the cosmopolitan population, meaning a huge variety of cultural preferences must be

considered, particularly in the UAE where caterers need to be flexible enough to juggle Arabic, Indian and European tastes, among others.

And in the UAE, Emirati weddings require a longer lead time than most, and have specific requirements, which many venues in the country are sensitive to. For example, Dubai World Trade Centre (DWTC), Al Murooj Rotana and Al Bustan Rotana have female teams of chefs and staff for ladies’ only weddings. The Al Bustan Rotana also offers a private entrance and elevator for the bride, while JW Marriott Hotel Dubai in Deira has separate parking facilities and entrances for ladies and gentlemen. Marriott Hotel Al Jaddaf and Marriott Executive Apartments Al Jaddaf Dubai has a private wedding entrance with a red carpet arrival for an extra special VIP touch.

Professional catering company, Royal Catering, which offers services such as menu planning, crockery and cutlery selec-

tion, linen and table design, floral displays and wedding cakes, also offers a complete solution for Emirati weddings, with a dedicated team of chefs that specialises in Emirati cuisine.

Nadine Al Baba, who is responsible for coordinating Royal Catering’s wedding planning services, says: “We have catered for hundreds of Emirati weddings over the years and while they may differ in size and scale they have one thing in common, which is the careful attention to detail that the bride, groom and immediate family pay to the event planning.”

“Great discussion takes place around the style of food in terms of flavour, presentation and service, as preferences can differ significantly between clients. As such, we like to offer the bride, groom and immediate family an opportunity to sample the menu, presentation and service set-up, so they can truly get an experiential sense of the event. We find this is the most effective

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“Emirati fusion is an everincreasing trend, with many of our local clients looking to innovate their traditional Emirati catering from banquet-style to a refined, fine-dining experience served as canapés or à la carte. The dishes are still very much authentic and traditional, but with a modern twist”

Alila Jabal Akhdar in the Hajar mountains of Oman caters to intimate weddings of up to 160 guests

Nadine Al Baba, Royal Catering way to exceed our clients’ expectations.”

For Emirati weddings, dishes such as biryani, ouzi and oriental mixed grills are popular, according to Adam Ruman, director of catering and events at Park Rotana Abu Dhabi, while at Marriott Hotel Al Jaddaf and Marriott Executive Apartments Al Jaddaf, lamb ouzi, hris, Arabic mezze and lamb mansaf are in high demand.

Meanwhile, JW Marriott Hotel Dubai notes varying demands by Arabic guests from across the region. While Emiratis prefer ouzi, hares and umm ali, Palestinian, Syrian and Jordanian guests normally require mansaaf, daood basha, fish harra and assorted baklava and kunafa. Meanwhile Indian and Pakistani guests prefer live chaat stations, mutton biryani, butter chicken, kadhai paneer, dal makhni, jallebi and kulfi.

And while many of these dishes appear to be very traditional in nature, a number of venues report that couples are opting for a modern twist on the classics, such as the deconstructed Arabic fatteh requested at DWTC recently, which was coloured to match the theme of the wedding.

“A trend becoming very popular is the reinvention of classical dishes,” says Mosleh Ismail, executive chef, hospitality, DWTC. “Emirati and Arabic cuisine is very popular with our clients; however, we are creating these familiar dishes with a contemporary flair. There has been a big spike in demand for unique dishes and signature drinks and

Park Rotana, Abu Dhabi can cater to up to 700 guests indoors and outdoors

For Royal Catering, the wedding cake is as much a dessert as a piece of art and entertainment

we foresee this continuing to increase.”

Meanwhile, Royal Catering is observing a trend toward modern interpretations of Emirati cuisine. “Emirati fusion is an everincreasing trend, with many of our local clients looking to innovate their traditional Emirati catering from banquet-style to a refined, fine-dining experience served as canapés or à la carte. The dishes are still very much authentic and traditional, but with a modern twist,” says Al Baba.

Adding international options to traditional wedding cuisine is a trend being seen at JW Marriott Hotel Dubai, with cold mezzeh such as hummus, tabbouleh and live shawarma stations popular across all communities, according to Debrup Mitra, executive chef at the hotel. And this demand for live cooking stations is being seen

across the board, with Radisson Blu Hotel Alexandria’s meetings and events manager Rabab Farouk stating that “shawerma, pasta, tempura and zalabia” are popular cuisines for this type of service.

Shaden Abu Dharar, director of catering and events at Al Bustan Rotana Dubai has also observed the trend, and often guests request live cooking stations of sushi or Thai dishes from the hotel’s Benihana and Blue Elephant restaurants. Meanwhile, Al Murooj Rotana’s director of catering and events, Salwa Fahmy is noticing demand for beverage stations with various types of water and organic juices.

In addition to live cooking stations, desserts are on trend at the moment, with guests asking for more creative and playful offerings than ever before. “People have April 2016 Catering NEWS ME

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been requesting to have their dessert stations themed in a modern and eye-catching design, such as a Nutella chocolate station or a Turkish Delight station,” said Marriott Amman’s director of food and beverage, Nino Constantinou.

Rijan Sabordo, wedding planner at JA Jebel Ali Golf Resort agrees, saying “Sweet is Love” dessert counters are being requested, and Sharar says personalised cupcakes and “candy corners” are in high demand, along with fruit carvings, intricately designed by the hotel’s Thai chef.

Fahmy adds that “non-traditional” desserts are in vogue, such as pies, macarons and crepes, while some couples are opting for personalised desserts rather than the standard wedding cake. For Royal Catering however, the centrepeice of the event is definitely the cake, which is as much a dessert as a piece of art and entertainment for the guests.

Rima Ghannam, who along with Al Baba is responsible for coordinating Royal Catering’s wedding planning services comments: “Over the past 12 months we’ve seen a big trend emerging in the design of wedding cakes. In terms of flavour, our pastry chefs are still very much creating classic designs, which they are infusing with a contemporary twist.

“The presentation however, is more remarkable than ever, with the wedding cake truly a centerpiece to be admired. Nowadays, cakes are being constructed upside down, representing an elaborate chandelier, and are being suspended from the ceiling or a tree branch if the wedding is outdoors.

They look magical and it is such a delight to see the expression on the guests’ faces when the wedding cake comes into focus.”

And while most venues prepare all of the food and beverage for a wedding in-house, some unusual items are sourced externally, such as specific Arabic and Indian sweets.

For example, DWTC even flew in special chocolates for a wedding at the request of a guest. Park Rotana Abu Dhabi’s Ruman says he works with external suppliers for certain dishes, such as ouzi and Arabic desserts like knafa and lougaimat, while at JA Jebel Ali Golf Resort, if a guest wants a cake brought in from an external source, they must sign a disclaimer to do so. Meanwhile, Marriott Hotel Al Jaddaf and Marriott Executive Apartments Al Jaddaf does all of the F&B preparation in-house but works 18

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Al Bustan Rotana offers a private entrance and elevator for the bride

“A challenge we face at times, though not very often, is working with unprofessional third-party suppliers such as photographers, entertainers, kosha suppliers, etc., who have no regard for deadlines. This leads to delayed set-ups and can result in damage to the ballroom carpet or walls” Salwa Fahmy - Al Murooj Rotana with an external supplier, based within the property, for set-up, decoration, and items for special themed weddings.

However, working with third parties is one of the bugbears of most wedding venues, and some can be unreliable when it comes to service and timing. Fahmy of Al Murooj Rotana comments: “A challenge

we face at times, though not very often, is working with unprofessional third-party suppliers such as photographers, entertainers, kosha suppliers, etc., who have no regard for deadlines. This leads to delayed set-ups and can result in damage to the ballroom carpet or walls.” To prevent these issues from arising, Fahmy says that detailed briefings are arranged, involving all suppliers and key managers, to ensure everything is in place and on time on the day.

Last minute changes are another major challenge for catering teams, whether that means changes to the layout, menu, or the number of guests. Park Rotana’s Ruman comments: “Though a food tasting always takes places prior to the wedding, which limits a lot of comments about food quality and taste, a challenge is faced with the portions and presentation, since many couples have an idea in mind that they expect to see in reality. Nonetheless, all challenges become easier when guests are satisfied with the food quality.”

Al Bustan Rotana’s Sharar says that while the hotel always places an additional 10% allocation on the guaranteed number of guests, the actual number sometimes exceeds this.

“A key challenge is having last-minute, significant increases in the number of guests. This

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For seated events, Marriott Amman works with the couple to customise a menu according to their preferences

means we have last-minute kitchen preparations, additional set-up and more. However, we always make sure that we are flexible enough to have the extra resources available at all times, whether in terms of food and beverage supply, equipment or manpower to address any concerns.”

For external suppliers the challenges are slightly different in that the venues change each time, and so site visits and rigorous staff training are the most important considerations. For example, Royal Catering organises on average 40 – 50 weddings per year, and so planning is crucial to ensure the staff are familiar with their surroundings on the big day.

“When it comes to catering, timing is critical so being able to seamlessly bump in and out of venues is essential for our team as it aids the smooth running of our catering operation. This is why we conduct a detailed site visit prior to planning an event to ensure that any problems can be forecast ahead of the event,” says Ghannam.

Stiff competition in the market in terms of pricing is another challenge cited by Mitra of JW Marriott Dubai, however, the number one concern for all wedding caterers is exceeding expectations while managing the budget of the happy couple.

Open-air weddings are held in Radisson Blu Hotel Alexandria’s Fanar Garden

“It is probably the most important day of a couples’ lives, so there’s an immense amount of pressure to ensure we exceed their every expectation; that’s always the biggest challenge,” says Julian Ayers, acting GM of Alila Jabal Akhdar.

Rijan Sabordo, wedding planner at JA Jebel Ali Golf Resort adds: “The only challenge that comes to my mind is how to exceed the guests’ expectations. This challenge can only be conquered by yourself and the team. Ensuring we pay the utmost

attention to the details and creative ideas is important.”

And while exceeding expectations is a huge challenge, Ismail of DWTC says that striving for innovation is the most exciting part of his role when it comes to catering for weddings. “One of the key challenges we face is reaching a new height of culinary creativity with every wedding. It’s an intensive process to brainstorm and achieve originality each time, but it’s the part of the job many of us enjoy the most!” he says.

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The business

Maintaining the edge Derryn French, executive assistant manager, food and beverage and marketing – Mina Seyahi Complex tells Crystal Chesters how she maintains the success of Dubai institutions such as Barasti Beach Bar and Bubbalicious in the face of ever-growing competition

Barasti Beach Bar

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he Westin Dubai and Le Meridien Mina Seyahi Beach Resort and Marina was literally built around its oldest F&B venue, Barasti Beach Bar, which started off as a beach shack and blossomed into a Dubai institution, having celebrated its 20th birthday last October. The bar’s sister venues have followed in its footsteps, with the largerthan-life Bubbalicious Brunch at Blue Orange reeling in 950 covers a week, and Bussola, an Italian favourite among Dubai residents, booked up every weekend. The complex also prides itself in having pioneered the Dubai ladies’ night phenomenon, the first ever having taken place in Oeno wine bar. And the hotel is still a front-runner in the space with China Grill’s Ladies’ Night marking yet another success story for the team.

Having first joined the complex in 2007 as PR manager to open The Westin Mina Seyahi, South African national Derryn French now occupies a central role in the management of all of the complex F&B outlets.

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Already director of marketing and communications, she took on the additional responsibility of overseeing the F&B portfolio in October last year following the departure of Sadettin Kaya, the previous executive assistant manager – food and beverage. In her promoted position, French is utilising her experience across the three key pillars of hospitality – rooms, sales and marketing and F&B. Having started out as executive chef for Orient Express Hotels in South Africa, French admits that F&B has always been her real passion. “I’ve been on the executive team for about four years and from a marketing and PR perspective I’ve always been very involved in F&B, but also because that’s where my passion has been – I’ve got a lot of F&B experience. In this complex F&B gives you creativity. You

The business

Barasti Beach Bar’s new gourmet burger food truck, Buns & Cows always have to drive it forward and there are always new things in such a competitive market, so you have to look at new ideas.”

The outlets include Bussola; Hunters Room & Grill; Thai restaurant, Spice Emporium; and the latest opening, pan-Asian restaurant, China Grill. This is in addition to the very well established Barasti Beach Bar, Bubbalicious Brunch at Blue Orange, and Bussola, among others. The main challenge French is tasked with is maintaining the popularity of these venues as competition floods the market, and Dubai diners become more sophisticated than ever before. One thing on her side is her strong F&B and marketing teams, which she describes as “very stable”. That said, the key to the future, according to French, is “innovation and change”.

“The only way you maintain anything is through looking at what you can do differently; looking at your competitors, your pricing strategies, and what people want.”

And while French often hears she is “lucky” that Barasti “just does really well”, she is adamant that this is down to a lot of hard work by the team. “Yes, we’re lucky – we have a great asset – but we spend a huge amount of time working on [Barasti] to make sure it does well, and there are a lot of people involved in making sure it stays there.

We have to look after our clients, ask what they want, walk around, network – you’ve got to tweak things all the time.”

Testament to this was the recent addition of a late-night gourmet burger truck Buns & Cows on-site, which serves quirky burgers such as ‘The Skinny Cow’ until 4am on weekends. The truck will also offer deliveries to the yachts on the Marina. Barasti also underwent a recent refurbishment, which saw the addition of a middle deck and the removal of the pool, allowing the team to cover the venue with a tent during the summer last year. French says of the refurbishment: “It was obviously positive – it’s allowed us to have more capacity. Previously the pool was unusable. It has helped in terms of service… it has been positive from an experience point of view and in terms of revenue.”

Being able to cover the venue during the summer really boosted the venue’s capacity and helped the team curb the challenge of seasonality, which impacts many of the complex’ facilities every year.

“It’s a completely different environment in summer and winter here. With Bubbalicious you go from 1000 covers a week to 600 April 2016 Catering NEWS ME

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The business

The Bubbalicious brunch at Blue Orange attracts on average 950 covers each Friday

This year the team will update the presentation of Bubbalicious because when you’re indoors you don’t have the capacity. Weather plays a hugely important role,” she says.

Despite summer being a low point in terms of covers, the downtime allows the team to review and refresh the various offers in the complex, including Bubbalicious, which is updated every year. In 2016, the team has plans in place to enhance the presentation of the brunch, with details under wraps for the time being. Bussola was also updated last year and reopened in September with a new bar, lounge and terrace and French is hopeful that these refreshments will “potentially attract a new crowd”. Even China Grill, which has only been open for 16 months, has already been upgraded with a terrace serving shisha. The restaurant has been a huge success since its launch, with a popular ladies’ night helping to build its standing in the market.

“China Grill is doing wonderfully well,” French says. “Ladies’ Night has helped us to position it – a lot of people didn’t know what it was beforehand. We’re getting a huge 22

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China Grill’s Ladies’ Night has helped put the 16-month-old venue on the map amount of repeat business in there, which has really helped us. A lot of ladies now dine so they get the taste of what it’s like and they’ll come back for another night to have the restaurant experience, so we’ve seen an increase in the restaurant covers.”

China Grill is one of the few remaining venues in Dubai that offers unlimited beverages on Ladies’ Night, along with a 50%

discount off food for ladies dining together, and a 25% discount for mixed groups, which French describes as “unbeatable value”.

Asked whether the venue loses out as a result of this generous offer, she says: “You have a higher cost for the night, but no, not with the numbers we’re doing at the moment.”

One thing that keeps guests coming back for more, according to French, is offering a fixed price, and this will be particularly important in 2016’s uncertain economic climate. “Generally the packaged options work best, but you’ve got to price them right,” she says, referring to Bussola’s new Society evening, which takes place every Wednesday from 7 – 10pm, offering free-flowing Prosecco and Italian wines along with a selection of Italian food for AED 275. “People want to feel they are getting value for money – they want to feel they are absolutely getting more than what they spend in terms of value.”

The variety of venues in the complex is a big advantage for the team, and adding to the already colourful selection, this summer will see the opening of a new Turkish-inspired Mediterranean fish restaurant with around 100 covers, which will be located outside between the two hotels. “The venue is going to be very casual, laid back with a beachside ambience, everything grilled, open flames, and an amazing volume of seafood. It will add a lot of value to the complex because we don’t have a seafood restaurant at the moment.”

French says that training will be another big focus over the coming year. Despite the fact that many of the staff have been working in the complex for several years, French admits that people develop bad habits, and some back-to-basics skills must be revisited.

“We’re spending a huge amount of time retraining people even though they have been with us for a long time. I think it’s one of the negatives of a busy operation – you don’t take time to retrain on all the basics of service because you assume everyone is doing it.”

In addition to this, French and her team will simply be looking at how to do things better in small steps, for example by updating opening hours and wine lists, revising beverage costs or renegotiating contracts.

“We need to see what we can do in terms of saving money and increasing the quality of certain suppliers – it’s all those little things that you won’t necessarily see, but that will take us into the future.”

www.gelatotek.com

Umm Ramoul, Next to Emirates NBD Tel : +971 4 284 3322 / 04 284 3966 Email: info@falconkitchen.com

The business

Recipe for success

Daniel During, founder and principal of hospitality consulting firm Thomas Klein International (TKI) advises entrepreneurs on the trials and tribulations of launching a new F&B venue in Dubai

concept, Spice Market is a New York-grown concept, and they have become icons of their own cities. There are myriad restaurants done by the individual chef owner the world over but in Dubai investors don’t take the time to develop their own concepts and prefer to bring in ready-made brands from outside.

It is truly sad that Dubai has so few brands of its own.

What is missing from Dubai’s F&B scene?

I think Dubai is saturated with franchises and imported concepts and doesn’t have enough homegrown concepts. I personally believe that no city in the world can be saturated with homegrown concepts, and many manage to expand and have multiple venues. Any metropolitan city should have a balance of international names and homegrown concepts. Homegrown restaurants are the ones that make a city recognisable internationally. Zuma is a London-grown 24

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What are the key reasons many start-ups fail?

Today people choose venues they relate to, feel comfortable with, or where they know the owner or chef. An impersonal venue as nice as it may look - will die a rapid death if it doesn’t create an impact before it opens.

An old Spanish saying goes: “El ojo del amo engorda al ganado” which means “the cattle gets fatter when the owner watches it grazing”. Dubai has very few owners watching their cattle and the function is usually delegated to managers, who in the majority of cases come and go, and have no interest vested in the restaurant or in the business.

Customers today want to feel special, they want to say they know the owner, the chef, the manager or even the waiter so that they get treated differently. Impersonal restaurants can’t offer this, and will be doomed.

What is the key to a thriving start-up?

Involve the public way ahead of its opening.

Use PR, your friends and social media, since this is how word of mouth travels today.

What you do on social media is irrelevant however; it is what your followers do that counts. Make them talk about you before you open. This will generate a queue at the front door on your first day.

Is there sufficient governmental support for start-ups?

People complain about the lack of support but we are not any different to other large cities around the world. Have you ever heard of support given to restaurants opening in Paris or Hong Kong? I would say there is not enough legislation. A lot is still decided on the go. There is no legislation yet for food trucks for example, and the legislation for shisha is blurred, just to name two things.

Is it more difficult to launch a start-up in Dubai than in other cities globally?

It is easier in terms of negotiations and approvals but harder with landlords. Landlords should ease up on their ridiculous requests and minimum fit-out standards, which make the whole investment much higher than in competitive cities and only enrich the pre-approved suppliers. Rents should also be revised; landlords can’t expect to pay back their real estate investment in five years. The yearly cost of leasing a square foot in The Dubai Mall is as much as it cost Emaar to build it!

Where can start-ups go for help and support?

It depends what type of support they require. I would recommend them to meet one or two F&B consultants and get general information about what it takes to open a restaurant. We at TKI get approached at least once a week by someone who wants to open their own F&B business.

What's cooking?

BRIAN VOELZING, THE HIDE

Canadian chef Brian Voelzing explains the difference between a regular steakhouse and Dubai’s first ever American ‘Meatery’

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Out to Lunch

The Hide, Dubai's first American 'meatery'

Confit fried chicken leg, buttermilk waffle

F

ollowing the closure of MJ’s steakhouse last May, Dubai’s first American ‘Meatery’, The Hide, opened its doors in October 2015, with Darry Downs as general manager, Nick Cuadrado as executive concept development chef, and Brian Voelzing leading the culinary team as head chef.

Operated by Jumeirah Restaurant Group, The Hide is tucked away inside Al Qasr hotel at Madinat Jumeirah, lending the restaurant’s name its double entendre. While operated by Jumeirah Group’s independent restaurant arm, The Hide is nevertheless located within a 5-star hotel and Voelzing admits there has been the occasional eyebrow raised over the casual look and feel of the restaurant from guests expecting a fine-dining experience.

“We do get some people asking where the fancy cutlery is, but it’s finding that balance.

We don’t want to do stuck-up service where you get 12 knives and forks,” Voelzing says.

Trained at Le Cordon Bleu in Ottawa, Canada, Voelzing was in Sydney before he moved to the UAE, and prior to that he worked in London as chef de partie in four AA Rosette restaurant, Chapter One, and as sous chef in the Royal Albert Hall where he cooked for guests of the BBC proms and for royalty. He later joined forces with brand chef Nick Cuadrado, who introduced him to Jumeirah Group.

The staff had already been recruited when Voelzing arrived at the 209-seat restaurant, so one of his biggest challenges was getting the front-of-house team trained up on how to explain and deliver the ‘Meatery’ concept

DIY steak tartare to guests – particularly those who had served for five years previously in MJ’s Steakhouse.

“We’re not just serving steak and boring salads,” the Canadian chef tells Catering News. “We put chicken and waffles on the menu but we confit the chicken in duck fat and bread it with herbs, deep fry it and serve it with fois gras and maple syrup.

“We’re not a steakhouse, but we have steak. We’re doing twists on all the classics, so rather than creamed spinach, we’re doing creamed kale. We’ve got a tomato salad but we’re using heirloom tomatoes and avocadoes, so we’re just using much better ingredients.”

Classic cooking techniques such as brining, smoking, curing, and home-made duck pastramis and prosciuttos are further differentiating factors, and this complements the venue’s raw, rustic vibe, with leather upholstery, brick walls and unfinished wooden tables.

“It’s big flavours, and very good ingre-

dients prepared properly – that’s the way I look at it, and obviously there’s a big focus on meat.”

One of the major menu hits has been the DIY Steak Tartare made with rose veal, which allows guests to partially prepare the dish themselves. The chef blends the meat with egg yolk, which has been heated to a temperature of 63°C, right before it curdles. A Caeser cocktail (which typically contains clamato, hot sauce, Worcestershire sauce and vodka) is reduced down to remove the alcohol content and is added to the tartare before the diner seasons it using garnishes and a spice grinder, which contains five different peppercorns.

And if someone orders a butcher’s cut, it is delivered to the table along with a meat cleaver. In the kitchen, a nose to tail practice is implemented as much as possible with secondary cuts often used, such as hanger, flank, and wagyu flat iron steak, which is one of the favourites due to its high marbling content.

“We use a lot of secondary cuts, which most restaurants don’t necessarily use. They are a bit more difficult to work with and not as tender, but if you prepare them properly they are really nice.

“We try to grill everything and we do a lot of marinating. The hanger steak we do sous vide and the flank is just done with proper seasoning. Generally, we just go for proper seasoning, on the grill, nothing too out there.

We just keep it simple to get the most flavour out of the meat possible,” says Voelzing.

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Out to lunch

Flank Steak: cooked with “proper seasoning” on the grill and served up with a meat cleaver

The Hide’s Manwich

Ingredients: Smoked brisket Iberico beef Double fried egg Cider dressed mustard leaf and dill Pickles with vintage Red Cheddar Cheese Two goose fat soaked pieces of bread

meats and has its own dry age cabinet where the temperature and humidity are controlled to exact percentages and degrees and the meat is butchered by the chefs in-house.

Voelzing explains that the dry-aged Spanish beef, supplied by Repetoire Culinaire, is a bespoke cut. “The cows live to seven years, which is very old for a cow and they live in the mountains, completely free range… nobody else in the UAE is allowed to have this cut of beef,” he says.

The meat used in The Hide is mainly organic, which according to Voelzing, contributes to its flavour. The restaurant uses organic chicken from France, which is brined for eight hours to keep it moist and well-seasoned. “You can get chicken here but the chicken from France is much better,” Voelzing says, admitting that he also sources most of his vegetables from abroad for quality purposes.

“Everywhere else you work it’s about how local you can go, whereas [in Dubai] everything is imported. We can get better products from other places. It’s not like we won’t use local produce – there are some good things – but we try to get the best 28

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quality and a lot of the time it is coming from somewhere else,” he says.

And while reprinting menus and getting approvals can be time consuming, Voelzing is also concerned with maintaining seasonality and aims to update the menu every four to six weeks.

“On the winter menu we have things like kale and broccoli but coming into spring you’re going to see more lamb on the menu, and asparagus and broad beans,” he says.

Voelzing is keen to add that as well as the food, beverages are a major aspect of The Hide’s offer, and a range of whiskies and bourbons fit with the American theme. The team is also working on infusing alcohol with unusual flavours – such as marshmallowinfused vodka – for the cocktail menu. And having brought Anand Nanjan, the previous senior sommelier from Burj Al Arab on board, the restaurant is proud to offer 54 wines by the glass.

Looking to the future, Voelzing explains that the focus is on refining everything and simply “trying to become better”. Having been open just six months, The Hide has already gained a strong reputation in the mar-

Method: 1. Lightly spread butter across bread and toast in a pan.

2. Warm up the beef brisket in a pan with some veal stock so it stays moist.

3. When the bread has finished toasting, cover it with grated Red Leicester cheese and place under the grill to melt.

4. Fry two eggs.

5. Dress the mustard leaf and rocket in a simple vinaigrette.

6. Place the brisket on the bread in an even layer.

7. Thinly slice tomatoes and place on top of the brisket.

8. Add the Iberico smoked beef over the tomatoes.

9. Evenly cover the beef in rocket and mustard leaf.

10. Gently lay the eggs on top of the rocket.

11. ENJOY! ket, and the team has garnered plenty of positive feedback and reviews, with a number of guests returning. However, Voelzing admits that he would like to see it busier, particularly with more Dubai residents.

“It has been performing well – not as busy as we would like – but I think it’s just getting the name out there,” he says.

“We are trying to focus more on the Dubai locals, the expats who want to go out and have a glass of wine and a meal without breaking the bank. We want people to come in and enjoy themselves.”

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What's cooking?

The new Americana Crystal Chesters speaks to Michael Mina about the Michelin-starred chef’s refined twist on the classic All-American diner and why he has chosen Dubai for his first venture outside of the United States Michael Mina is a well-known name on the US restaurant scene, particularly in San Francisco where eight of The Mina Group’s 26-strong portfolio are located, including the Michelin-starred chef’s first ever venture, Michael Mina (previously Aqua), which opened in 1991. Some of the chef’s most recent high-profile openings include The Ramen Bar in San Francisco, Bourbon Steak at Santa Clara’s Levi Stadium, and Bardot Brasserie in Las Vegas, as well as the Mina Test Kitchen, where the chef has been conducting a three-month trial of his latest concept, Firebird Diner by Michael Mina, located in the new Four Seasons Hotel, Dubai International Financial Centre (DIFC), which also marks the first opening for the group outside of the US. “For all the different concepts and restaurants we launch, we run it first for three months in the Test Kitchen and customers will come and pay so we can get an idea of what they think of it,’ Mina tells Catering News during his trip to Dubai to launch the new restaurant. Similarly, to Mina’s brands Bourbon Steak and RN74, Firebird is rooted 30

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in tradition – that of the Americana diner.

“We all said how much fun it would be to take the idea of an Americana diner and turn it on its side – so it’s having the spirit and tradition of American dishes but doing them in a very refined, whimsical way,” he says.

And Dubai is a perfect location for Mina to launch his first restaurant outside of the US, given his Middle Eastern heritage. He was born in Cairo to Egyptian parents and is already known for his bold flavours – acidity, sweetness, spice and richness – a throwback to the cooking he grew up with at home.

Mina is now looking forward to working with the Middle East’s more “pungent spices” as he re-discovers his roots.

“I first moved to the US when I was young, but I love Dubai. I’ve been here multiple times and I always hoped that my first restaurant outside of the US would be in the Middle East. This is the perfect place; it’s exactly where you want to be with everything that’s going on, the culture, the clientele.”

Mina was surprised on his first visit to Dubai at the level of sophistication of the diners and the quality of the restaurants.

“I didn’t know what to expect when I first visited but the dining scene has exploded.

I know how important dining is to Middle Eastern people. If I look at the restaurant next door, La Petite Maison – what they’re doing and the level they’re doing it at – it makes me really happy as a restaurateur to come here because I know it can be done.

The staff are here and the products are here; you’ve just got to find them.”

The restaurant, designed by the wellknown and respected American interior designer and architect, Adam D. Tihany, comprises refined versions of American classics, with items such as lobster pot pie, instead of the classic chicken pot pie, a “clean” steak and eggs, elegantly plated buffalo chicken wings, Deviled eggs but with truffle, caviar or smoked salmon options, and fois gras beef sliders. Chips on fish is a play on the original, with potato chips layered over dover sole and baked so that the chips form a crust resembling the scales of the fish. Similarly, Mina’s meat and potatoes contains a twist, with steak tartare layered on top of a tater tot – an all-American deep-fried grated potato side dish. However, the hero dish on the menu for Mina, is the burger.

“We’re very famous for our burger. In the US we’ve won multiple awards for our burgers and it’s something we take a lot of pride in. I’ve taken many years to perfect it; I’ve spent a lot of time on the bun and it’s a cross between brioche and potato so it’s just the right texture for a burger. The grind of the meat is 50% short rib, 25% brisket, 25% chuck – so it’s a really nice burger that stays juicy after you cook it.”

Being located in DIFC, the restaurant is also looking to capitalise on the office crowd with a business lunch priced at AED 140, which includes a sandwich platter featuring the lobster roll, foie gras sliders, philly cheese steak and grilled cheese, heirloom tomato bisque and a kale and fresh citrus salad.

As for the sweet treats, Firebird Diner serves up refined versions of classic American house-made sodas and milkshakes, with options such as strawberry-balsamic and Nutella-coffee shakes. With the cookies and cream hot fudge sundae, the chocolate chips are removed from the cookie dough, which is then rolled like a truffle and dipped in chocolate. “It’s still all the same components but it’s done in a more fun way and it really fits with the clientele that comes to

The big cheese

the Four Seasons, and still gives you that spirit of Americana,” says Mina.

However, the partnership between Four Seasons Hotels & Resorts and Michael Mina is nothing new, and Mina even worked for the group as a pastry chef a number of years ago. He now runs Bourbon Steak at Four Seasons Hotel Washington DC, Wit & Wisdom, A Tavern by Michael Mina at Four Seasons Hotel Baltimore, and The Handle Bar at Four Seasons Resort and Residences Jackson Hole, making the Dubai property his four partnership with the luxury hotel operator.

“I’ve always been a really big Four Seasons fan; I really like their philosophy with the guests,” says Mina, who adds that the staff in his restaurants are trained up to a similar standard.

“Their philosophy for guests is just like ours so it makes it much easier as a partnership and with the people that work there – we all work together and have the same mindset, which is ‘guest, guest, guest’.”

Mina brought 20 staff from his US restaurants to Dubai to open Firebird Diner by Michael Mina, including general manager Doug Martin, who was evaluation manager F&B at Bellagio Hotel and Casino in Las Vegas where a Michael Mina restaurant operates; and executive chef Matthew Dahlkemper, the previous chef de cuisine at Locale Market in St. Petersburg, Florida. Mina is putting a lot of faith in the pair to establish his name in the emirate.

“My vision is the same with any restaurant; it’s one customer at a time. If you have a great chef and a great GM, they are like the mother and father of the restaurant. They start to build relationships with guests and then you establish your client base,” says Mina.

“Once people believe in me and trust my name, I can keep pushing the food. In a restaurant, every day will be better or worse than the day before, so I want to have everyone in the mindset that every day it’s brand new.”

Mina is clear that the Dubai restaurant is just as important to him as his US venues, saying “it means too much to me”, and asserting that someone from the team will visit every couple of months to ensure operations are running smoothly. Testament to this dedication was his recent step down from the role of CEO of The Mina Group – and the takeover by well-known Michelin-

Michael Mina’s refined version of a classic American dish, the Firebird Steak & Eggs

The award-winning Michael Mina burger starred chef Bill Freeman – in order to spend more time in his restaurants and to concentrate on the international expansion.

While the ingredients of a success story are already there – a Michelin-starred chef, an ultra-luxury hotel brand and Dubai’s culinary hub of DIFC – Mina believes that

ultimately his progress in the region will depend on building Dubai-based fans.

“I’m going to look to establish a local clientele that really believes in us, just like they’ve done next door [at La Petite Maison]. If I can accomplish that, then I’ll have a long run here.”

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The full measure

The art of drinking The team behind Cocktail Kitchen explains how Jumeirah Lakes Towers’ newest licensed venue showcases the best of food and beverage, while bringing Dubai up to the times with accessible, affordable and spontaneous hospitality

The concept of cocktail kitchen is all in the name – “a balance of great beverages and food” – according to John Gillespie, who founded the venue along with Giorgio Vallesi, his ex-colleague of beverage marketing, sales and distribution organisation, Maritime and Mercantile International (MMI).

The two friends were brand managers for the company’s products, and then went on to start up their own beveragerelated businesses. Gillespie founded Tonique Consultancy, which provides brand-focused services for the drinks industry, while Italian native Vallesi set up Limeline Premium Beverages, a sales, marketing and distribution company for artisanal soft drinks.

Having specialised in the beverage side of the hospitality business, the pair agree that “food is the challenge”, however Gillespie admits it would have been “naïve” to create a simple cocktail bar. “The business model wouldn’t work,” he says.

“Food is something people are passionate about. It’s important we have the balance with the food and drinks and I think the name reflects that.”

Having each been in Dubai for around

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10 years, Gillespie and Vallesi spotted an opportunity for an evening venue that fills the space between high-end and low-end; something accessible, relaxed and spontaneous. “We wanted something that reflects our values,” Gillespie says. “I think it’s the next level of what Dubai needs.

Dubai is saturated with F&B concepts and I think people are conscious about where they go now, how much they spend, and how often they go out.”

Vallesi adds: “The main idea was to bring back the essence of the hospitality business. This business model is something that has been missing in Dubai and there’s a need for normality, a place you can feel at home. Our brand positioning is a casual, customer-focused experience.”

The venue has a trendy, retro, industrial vibe with steel chairs, wooden ceiling beams, and a cork floor in The Back Room – a private area for events and cocktail masterclasses. The urban feel is softened with copper, peach and sage green tones throughout and a number of quirky highlights feature, such as the neon Cocktail Kitchen sign that greets guests at the main entrance of the bar,

Cocktail Kitchen’s main entrance

The full measure

“This business model is something that has been missing in Dubai and there’s a need for normality, a place you can feel at home. Our brand positioning is a casual, customer-focused experience.”

- Giorgio Vallesi

which gives the restaurant a freestanding feel, even though it is part of the Armada Blue Bay Hotel, located in Cluster P of Jumeirah Lakes Towers.

The potential of the location was carefully researched, and if popular neighbouring venues Mythos and Nola are anything to go by, Cocktail Kitchen already has a strong captive audience. “There’s enough community with Jumeirah Lakes Towers and Jumeirah Village behind that, so it’s just ensuring we have good quality service – there will be enough business for everyone,” says Vallesi.

Gillespie agrees that excellent service really is paramount to ensuring the project is a success, and this is down to recruitment and training. “Training is ongoing, it doesn’t stop and the key to the success of this project is the people; development of the people and recognising that in a team there are so many characters. How do you get the best out of them to allow them to excel? So it’s sharing our experience and hopefully that will translate to the customer experience,” he says, explaining that as a consultant, he advises on F&B projects and conducts training, and is now applying these skills and expertise to Cocktail Kitchen.

As is often the case in Dubai, the recruitment process has been a challenge for Vallessi and Gillespie, who haven’t used agencies at all, instead relying on their strong networks of industry contacts and word-of-mouth. “You start with the heads of department, then through a friend of a friend or people you see when you go out, and that’s how you build the team; it’s been difficult,” admits Vallesi. However, despite the usual recruitment challenges associated with Dubai, Cocktail Kitchen has managed to attract experienced talent who have been in the region for a few years already.

Head of bar is Romanian national Valentin Chitu, who previously worked for Solutions Leisure, the company behind Dubai nightspots Q43 and Lock Stock & Barrel. Heading up the culinary team is

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The full measure

“We’re trying to find something new and exciting that people haven’t seen before – we’re bringing Dubai back up to the times” - Tim Smith Argentinian head chef Javier Birman, who worked at Mediterranean restaurant Boca in DIFC and has lived and worked in more than 25 countries. Meanwhile, Tim Smith, general manager, was assistant general manager of Frioul Dubai and assisted with the opening of sister venue Pacha Ibiza.

He also has London’s The Dorchester Hotel and dining and entertainment venue, Sketch on his CV. Smith says he was attracted to his current role because the concept of Cocktail Kitchen was more in line with the types of venues he had seen developing in London: “I read the brief and it was something a bit trendier and more fashionable — where London was going. A completely different concept that wasn’t in Dubai. It’s a bit more fun and playful.”

One big trend being seen in London, and which Cocktail Kitchen is bringing to Dubai is Vermouth, a fortified wine.

There are 56 variations of the product on the menu. “It’s about the playfulness of the Vermouth, the background of it. It’s not overpowering, it’s easy to drink and something you can have at aperitivo time; it’s very palatable,” says Smith.

The Vermouth can be softened with a splash of soda, which explains why there are glass and mesh soda siphons dotted around, adding to the funky, retro atmosphere of the venue. Quirky pieces such as this are part of the brand’s USP, and the team has gone to great lengths to source unusual items for the interiors. “[Procurement] has been the fun part,” says Smith. “We sourced our teapots from Japan, which are made of glass and olive wood. We use them for tea but also for brewing some of the cocktails.”

Meanwhile all of the furniture is from

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Tim Smith, general manager, Cocktail Kitchen

Soda siphons are one of the quirky, retro motifs of the venue

Cocktail Kitchen's outdoor terrace

The full measure

the UK and the chopping boards, ice boxes and wine boxes are from Italy. “We’re trying to find something new and exciting that people haven’t seen before – we’re bringing Dubai back up to the times,” Smith adds.

And for the glassware items, Chitu, head of bar, explains that Cocktail Kitchen is looking to source custom-made products from a glass manufacturer in Al Quoz, which currently recycles the venue’s water bottles. Minimising waste is just as important when it comes to the cocktail ingredients he adds, offering the example of pineapple – the pulp is used in the cocktails and the leaves are dehydrated and used as garnish.

With Vallesi having launched his own company centred on non-alcoholic beverages, he and Gillespie are keen to ensure that as much effort is put into the mocktail selection as the cocktail menu. The mocktail list comprises two sections, one being ‘Angel’s Share’, which contains creations such as Allones Bonnes (red grape juice, nougat, anise, citrus and fresh mint)

Valentin Chitu, head of bar at Cocktail Kitchen

and Beet’le Juice (organic beetroot juice, blueberry, violet mustard, lemon and anise). The ‘We are Cordial People’ section comprises cordial-based mocktails, such as Pain in the Grass, which contains Thorncroft wild nettle cordial, cucumber soda, fresh basil, cucumber and lime leaves. “We’re trying to revive cordial as a beverage, just to remind people that some time ago we used to drink cordial with spritzers,” says Chitu, highlighting again

the retro touchpoints of Cocktail Kitchen.

He explains that the menu was created through a team effort, which involved five months of weekly tastings with the team. “It’s a fun way to end the week! Every Thursday we prepared drinks and the team told us whether it was good or if we needed to change something, so the tone and the direction has been dictated by that. Everyone had an input and moving forward everyone has a bit of passion and ownership as a result,” says Chitu.

Gillespie adds that the tastings also helped the team to refine the drinks and remove the subjectivity from the menu creation process. “The management all have opinions but it was important that the beverage menu wasn’t designed for us, it was designed for the consumer. So having a cross-mix of the team helped us refine the drinks and gave us a better understanding of what you like, rather than what I like”.

Another interesting aspect of the cocktail menu is the ‘Savoury and Savoured’ selection of alcoholic cocktails, which is focused

The cold cuts counter

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The full measure

(L-R) Mocktails: Someone that I Yuzu to Know; Pain in the Grass; Allones Bonnes

on ingredients more likely to be found in the kitchen than the bar. “For example we infuse cognac with feta cheese to make a twist of a classic Sidecar cocktail. We also infuse Vermouth with roasted chestnuts for the Negroni Castana,” says Chitu.

The ‘Nibble Before you Dribble’ menu is another example of the dualism between the food and beverage offer, with light sharing dishes that go with certain cocktails.

Each dish is priced at AED 30 and the menu includes options such as arancini (four mushroom risotto, basil mayonnaise and mozzarella) and stuffed piquillo peppers with smoked mackerel, chives and labneh.

Even certain items on the main menu are inspired by cocktails explains Chef Birman, who studied previously as a sommelier and highlights the Bloody Mary beef and the Ricard salmon as two of his favourites. The salmon is poached in anise liquor and fennel seeds, while the beef dish is braised for up to five hours in the cocktail mixture, and then served up with fresh Bloody Mary sauce so that the diner experiences two preparations of the same ingredients. An Argentinian native, Birman sources the beef from his home country, however he is also a strong proponent of purchasing locally, particularly when it comes to fruit and vegetables, much of which is supplied by Apple Tree Foodstuff Trading, and fish and seafood, which comes from the Deira fish markets.

“The beef is 100% grass-fed, a special rib-eye, which is very tender and has lots of marbling. We pick the fish very well; we go

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Javier Birman, head chef, Cocktail Kitchen

to the fish markets and we use the offcuts in our sauces, so it’s all very natural, we don’t use any powders in the process. We use seabream, seabass and sultan Ibrahim, and also live mussels.”

And while sourcing quality products is very important for Cocktail Kitchen, Vallesi is keen to add that affordability is “a strong part of the concept”.

“It’s finding the right balance between quality products and a price that is reasonable, and the reason we do this is because the plan is to have this business for many years,” he says.

Vallesi and Gillespie have signed a 10-year lease on Cocktail Kitchen and have no plans to expand the brand at the moment, preferring to focus on perfecting their first product.

“We have no intention of opening another 10 in the next five years; we want something sustainable. We are two independent guys and what we’ve built is enough to make us a living, but at the same time it’s taking a different approach to where we feel Dubai is going. It’s people with a decent salary but with a lifestyle that leans more toward this sort of thing, where you can go out a couple of times a week, and I think that’s our idea for the price positioning,” says Vallesi.

Gillespie adds: “If the product is good, affordable and accessible, people will come again, so it’s an educational thing.

Let’s teach people the art of drinking – drink less, but better.”

Roundtable

Taking Stock Catering News gathered a panel of chefs and procurement experts to debate the major challenges facing the industry, and the solutions for a more efficient future.

How has the procurement landscape evolved in the Middle East since you arrived here?

Andrew Fletcher: Four years ago we had a limited number of suppliers and now we have more speciality products, more unique products and the market is getting bigger.

Muhammad Ihsanullah Qamar: There has been massive growth in terms of commodities and now whatever is being imported, more than half of it is being re-exported. If I compare my prop38

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erties in Sudan, Doha, Bahrain, Iraq, Afghanistan and Iran, we don’t have options available. In the UAE we do procurement for other parts of the world and there has been a huge improvement in terms of strategies, protocols and procedures.

How do more mature markets like Paris and London compare to Dubai in terms of procurement?

Stephane Cedelle: Obviously it’s very different but I haven’t had any problems since I got here. I’ve got a purchasing of-

ficer but I’m very involved. As a French restaurant I’m trying to get most of the French products, which is not easy - most come frozen.

Andrew: I think the only difference is that you can’t source produce the next day here; it takes two or three days.

Francois Roldan: We know the schedule of the suppliers and we know the schedule of our businesses. We know which shipment is coming from which area, so it’s just a matter of organisation - you just have to think three days in advance.

Roundtable

Meet the experts Clive Pereira, head chef, West 14th Steakhouse Chef Clive Gilroy Pereira has worked closely with Michelin starred Chef, Gary Rhodes in Dubai and was previously head chef at Rhodes Twenty 10 at Le Royal Meridien Beach Resort & Spa. He joined the team at West 14th in February.

Saji Idiculla, procurement manager, Dukes Dubai Idiculla joined upcoming Palm Jumeirah hotel, Dukes Dubai in 2015 and is responsible for setting up all FF&E and OS&E for the pre-opening of the property. He previously worked for Millennium Hotels & Resorts for eight years.

Andrew Fletcher, executive chef, Mövenpick JLT Fletcher has been in the UAE since 2011 and prior to his current role served as chef de cuisine at Jumeirah Beach Hotel. He leads a team of more than 40 chefs and stewards and oversees all aspects of budgeting, profit and loss data analysis, menu planning and costing.

Francois Roldan, executive chef, Dubai Creek Golf & Yacht club Chef Francois was executive sous chef at JA Ocean View hotel where he managed 80 chefs. He also worked as chef de cuisine

How do you plan ahead in case a supplier lets you down?

Saji Idiculla: We need to always balance our supply and demand curve, especially in the high peak demand periods. We rely on external suppliers and most of these come once or twice a week and sometimes if the demand is more we face a shortage, but somehow the chefs manage, they play with different options.

Andrew: One of the biggest challenges is, for example, if you import a certain type of fish from the UK, because there are so many steps to bring it here. It has to go through customs, it could get stopped on the way – if that fish doesn’t arrive, there’s no other option to get that specific fish.

Clive Pereira: As much as chefs don’t like freezing things, this is the only option sometimes to save them from having to make an item unavailable for the next week or three days until the shipment comes in.

Do you deal with local suppliers?

Andrew: We try to use as much local fish as possible. There’s some really nice local fish so we try not to rely so much on imported fish.

at Bateaux Dubai, and at One & Only Royal Mirage Hotel.

Clive: Three or four years back the Middle East didn’t have any local vegetables but now there is a lot produced in Dubai and the UAE. We don’t use so much the fish and meat but vegetables we do. I believe the local farmers have got a lot of support so they can produce a lot of good stuff.

Andrew: HACCP is a large part of it. A lot of the local suppliers aren’t up to the required level and it’s not a risk you want to take.

Stephane: Apart from my dairies, everything else is from abroad. I try to get as much French produce as possible, so I use Classic Fine Foods and Fresh Express. The fish is from not too far away – from Egypt, Turkey and Mauritius. If you find me a good local supplier, then I’ll go for it but up until now I haven’t been approached by any good ones; I don’t think there are that many.

Saji: Being in the UAE we have to show some responsibility to the local community, however the main challenge is the quality. I April 2016 Catering NEWS ME

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Roundtable

Meet the experts Stephane Cedelle, chef de cuisine, Bistro Des Arts Cedelle moved to Dubai just one year ago having spent 25 years in London. He was trained by maitre cuisinier de France 1972-73, Georges Aubrier before gaining experience at some of the best restaurants in London including those

by Gordon Ramsey, Helene Darroze, Marcus Wareing, and the Roux brothers.

Roopali Khurana, MCIPS, M. Com, ICSA, lead procurement management consultant, trainer, assessor, coach, ArcBlue Khurana joined procurement consultancy ArcBlue in 2013, following a number of roles spanning procurement and supply chain transformation management. She has a Master’s degree in Business Management Studies and a Major in procurement and supply chain management.

Muhammad Ihsanullah Qamar, cluster director of environment, health and safety, Rotana Hotel Management Corporation Qamar is an experienced EHS and sustainability professional. His previous experience includes working for Abu Dhabi International Airport Flight Catering prior to joining Rotana in 2006, where he has served in positions including area director of hygiene for Dubai and Northern Emirates.

think a balance between local and imported suppliers is the way we can achieve our goals.

Francois: When you’re a standalone restaurant you can get things from almost anywhere. When you look after a lot of restaurants for a group, most of your things are in a contract from the suppliers.

Muhammed: The main challenge is the growers don’t have access directly to the industry, they are banking on distributors and traders. And whatever comes to Dubai is going to be sold out because this market is so competitive. A lot of emphasis should be put on transparency and traceability otherwise things will go wrong further along the way.

Andrew: I think we should encourage the growth of local products because over the next 50 years you’re going to see some huge changes in the food chain.

How are your relationships with your suppliers?

Francois: For me and my team, suppliers are more like partners, we don’t call them suppliers. We ask them for support, they are 40

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our customer, they do the promotion of our place, they come and have dinner, they give us the best price. So it’s very important to keep a good relationship with them.

Muhammed: Absolutely, they are our stakeholders. We have a questionnaire to give them the opportunity to comment on our corporate governance, sustainability, procedures and practices.

Andrew: It’s really important to build relationships with suppliers because they will perform better for you and they’ll bend over backwards to get the products to you on time.

Clive: We’ve got to be much closer to a supplier so they can give us the same support they give a hotel. During the festive season when the suppliers have x amount of items, the best go to the biggest customers, so that’s where your relationships are useful.

Stephane: I’ve got a very strong relationship with my suppliers.

I’ll spend the time just to build that relationship and most of the time they are regular customers – I get that money back that way! I work with Classic Fine Foods, Fresh Express, and Promart - I will take as many as I can because the logistics are so diffi-

Roundtable

cult in Dubai so I’ll get many suppliers for the same items so I have a back-up plan. I also play a lot of competition and I’m very open with my suppliers about that.

How do you expect the procurement landscape to evolve in the next 12 months?

Francois: It will go more online. Already our internal system generates LPOs, which go automatically to the supplier.

Andrew: We have an online system called FutureLog which has been developed for Mövenpick and this is how we do our ordering. Whatever products get added to FutureLog all the hotels can see it, so it’s in a supplier’s best interest to give a competitive price because he’s opening up to six properties instead of just one.

Clive: It swings both ways. From a supplier’s point of view, if he loses in one restaurant it’s ok but if he is on FutureLog he will lose in 10 restaurants.

Muhammed: We have an online system for F&B procurement. We enter some information about the suppliers and it’s visible for all our hotels worldwide – it’s controlled by the corporate office. We also have the intranet system and continuously update our supplier list.

Andrew: I think what’s important for chefs in large companies is not to be solely tied to these systems so you can go outside and find other products at the same time. With certain chains you’d have this system and that’s all you would be able to use.

Food trends Skinny Genie gluten-free brownies

Sugar Free The Middle East & Africa has the highest rate of diabetes in the world. A number of sugarfree companies have emerged offering healthy alternatives, however education is the key to changing consumer behaviour

A

s scientific research increasingly links sugar to health conditions such as obesity, tooth decay and type 2 diabetes and costs for treating sugar-related illnesses rise, governments across the world are starting to look at prevention rather than cure.

Some countries such as Denmark, France, Finland, Hungary, Mexico and India have already imposed certain forms of sugar tax and last year a report by the Economist Intelligence Unit (EIU) recommended that UAE policy makers tax sugar and fizzy drinks, reduce salt in packed products and have clear food labelling to control the diabetes epidemic.

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The MENA region has the highest rate of diabetes among the seven world regions, according to the International Diabetes Federation (IDF), and in 2014, $17 billion was spent on treating the condition in the region.

Worryingly, the number of people in MENA aged between 20 and 79 with diabetes was 37 million in 2014 (9.7% of the population), and this figure looks set to increase to 68 million by 2035 (11.6% of the population). In 2014, diabetes caused 363,000 deaths in the region, 53% of which were people under 60.

Sugar laden products are integral to Middle Eastern culinary culture, with dishes such

as Umm Ali, sweet dough balls and Baklava some of the desert staples. Another challenge proponents of sugar-free products face, is the widespread adoption of American fast-food culture in the region, with a huge choice of outlets serving hot dogs, burgers, fries and milkshakes full of sugar, at a fraction of the price of low-sugar alternatives. “The Middle East is known as one of the worst-affected regions when it comes to diabetes,� comments Yan Jolivet, cofounder and managing partner of Skinny Genie, which produces sugar-free cakes and bread, along with healthy sandwich-

Food trends

Sophie’s Key Lime Tart

Icon's cake and ice cream

Icons’ sugar-free drinks

es, salads and slow-cooked dishes.

“Health-conscious consumers are taking measures to consume more sugar-free food in order to either manage diabetes or reduce the risk of developing a disease,” she adds.

However, with artificial sweeteners such as aspartame largely condemned due to their bitter aftertaste and unknown associated

health risks, many companies like Skinny Genie have developed recipes with natural sweeteners to tap into consumer demand for healthy alternatives.

For example, gluten-free kitchen, Sweet Connection uses honey, dates and agave to sweeten its products, which include the espresso peanut butter brown-

ie, coconut almond & coco brownie and chocolate biscotti.

“I never use [artificial sweeteners]” says Areej Jomaa owner, quality control at Sweet Connection. “They are very unhealthy and I would much rather people have a natural source of sweetener.”

However, one low-calorie, high-intensity sweetener, stevia, which is extracted from the stevia plant, has become a firm favourite among consumers and producers of sugarfree products due to its natural composition. Icons Coffee Couture café, which offers sugar-free versions of coffee shop favourites such as frappuccinos, smoothies and cream frappes, is looking to launch its own brand of the product in a bid to drive positive change.

“We only use natural sweeteners such as 100% natural and zero-calorie stevia or agave and dates, depending on the product. We always focus on natural sources, which increase the blood sugar more slowly,” says Elena Weber, managing director of Icons Worldwide.

Meanwhile, gastro-café Sophies uses organic honey in 90% of its sugar-free products. “It is healthier and more natural than refined sugar. We don’t use sweeteners or other sugar substitutes as they are typically unhealthy and don’t provide the benefits that honey does,” says head chef Rashid Muhammad. The one barrier with using products such as organic honey however, is the price.

“Not just in the Middle East but in other parts of the world the sugar-free market is facing the same problem, which is the high price for sugar-free products, especially organic produce.”

However, the trend for sugar-free is here to stay according to the experts, with the latest report from business intelligence provider Visiongain assessing that the sugar-free food market will generate revenues of $27.4 billion in 2016. However, the key to shifting consumer behaviour, is education.

“We trust that government awareness initiatives and constant efforts by a few of us in the market producing and promoting healthy eating in the form of sugar-free, gluten-free and low-fat products, will make sugar-free a trend,” says Jolivet of Skinnie Genie.

Icon Worldwide’s Weber adds: “Health is the biggest wealth we have, therefore we hope [sugar-free products] will not only be a trend, but will create an overall change in our consumption and behavior in the future.”

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What's cooking?

Samir Al Hallab (centre) with Luciano Ferrari (far left) and Andrea Forlico (far right)

Falcon Kitchen launches Gelatotek

Kitchen and laundry equipment supplier Falcon Kitchen launches a complete gelato solution at its Dubai showroom

F

alcon Kitchen, supplier of professional kitchen and laundry equipment, has launched a new division, Gelatotek, which it describes as a “complete gelato solution”.

Based at the Umm Ramool showroom in Dubai, the new operation provides gelato equipment by Carpigiani, refrigeration from Coldline, ingredients by Fabbri Gelato, gelato training courses and turnkey projects.

The move comes after Falcon announced it is to be the exclusive UAE distributor of Fabbri Gelato, the 111-year-old Italian gelato and pastry arm of the wider Fabbri 1905 company, during Gulfood 2016.

Gelatotek is positioned to provide full service solutions, and the launch was also attended by cold cabinet display manufacturer Clabo Spa and coffee specialist Caffe Diemme.

Speaking at the event, division manager Andrea Forlico, said: “The idea behind the new division is to have all the excellence from Italy concentrated in one company to develop projects for the gelato and pastry business. We put together three brands, Fabbri, Clabo Spa and Caffe Diemme, and the idea is to become recognised as a single point distributor in Dubai.

“As Falcon we can follow the gelato café concept from A-Z 44

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and we bring the machines from Italy. Gelato is a very new product in Dubai and I think we have a good opportunity to take a scoop of the market,” he added.

Both Clabo Spa and Caffe Diemme are market leaders in their native Italy, and through recently activated distribution deals with Falcon, hope to take a significant share of the UAE market.

Making gelato for guests during the event, Luciano Ferrari, frozen desert technologist, showcased Gelatotek’s ability to help clients customise their gelato creations for guests.

On March 21 he hosted a masterclass with Carpigiani Gelato university, exclusively for F&B professionals.

Samir Al Hallab, Falcon Professional Kitchen, said: “We want to spread the culture of gelato and we strongly believe the next year or two will see a huge growth in the market with the demand for gelato and coffee shops on the rise, particularly in Dubai where there is still room for more gelato shops in the market.

“I believe the gelato segment is in the early stages right now and that it will expand in the coming years and we want to be a part of it.”

Supplier news

Federico Dubbini, Caffe Diemme

(L-R) Samier al Hallab, Falcon Kitchen, Fedrico Romanga, Clabo Grap Spa, Andrea Forlico, Falcon Kitchen

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Products

Cutting the mustard

In a professional kitchen the importance of quality knives cannot be underestimated. Catering News highlights some of the leading suppliers in the field.

LAGUIOLE EN AUBRAC French supplier Laguiole en Aubrac’s most recent launch is its Monobloc stainless steel steak knives, which have a lifetime warranty and are made entirely from A to Z by an individual craftman, making each piece unique. The company is present in more than 60 countries globally in department stores such as Harrods in London, Galeries Lafayette in Paris, William Sonoma in the US and Isetan in Japan, which have been convinced of the quality of the company’s products for several years. This year, Laguiole en Aubrac will launch a complete line of kitchen knives with Damascus blades. The products are distributed in the region by Bahraja General Trading LLC.

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A. Ronai LLC A. Ronai LLC represents a number of brands across the globe with F. Dick as its specialist company for chef’s knives and accessories. The collection includes forged and HACCP series knives together with sharpening steels and more specialised items for butchers. Manufactured in Germany for over 200 years, the complete range draws on the best technology to provide chefs with high quality knives that are both hygienic and fit for purpose across expert disciplines. A. Ronai has also recently partnered with Row & Sons, a UK based manufacturer of wooden items. The complete collection now features in the company’s portfolio and further complements its existing brands.

Products

Golden Irish brings organic free range eggs to Middle East Golden Irish has launched a range of organic and free range eggs, pasteurised liquid whole eggs and liquid frozen, as well as boiled, for horeca and retail distribution in the UAE. The eggs are already provided to Choithrams, Waitrose and Almaya supermarkets and are also the products used for Spinney’s own brand egg range. The Irish firm is now hoping to expand into the food service sector.

All the products are imported from Ireland and are Irish Food Board certified Golden Irish, which was entered in The Innovation Hub at the Gulfood Conference, produces only “higher welfare eggs” whereby hens have outdoor access to green pastures and natural sunlight.

“In 2014, we entered the GCC market with two products – Irish Free Range and Organic eggs. Building on the success of these products, in 2015, we added two new and exciting products to the category – Cornfed and Omega 3 eggs, both of which have proven popular with local shoppers,” said Brian Eivers, sales director and co-owner of The Nest Box Egg Company, which owns the Golden Irish brand.

All of the products are imported from Ireland and are Irish Food Board certified, BRC and Organic Trust certified and The Nest Box Egg Company is a verified member of the accredited sustainability programme, Origin Green.

Golden Irish is in talks with Fresh Express as a distributor for the region.

Nest Box Shell Eggs

Muddle ME supplies tabletop vacuums from Boss Vakuum Muddle ME is the regional supplier of Boss Vakuum table-top machine series Max 42-S, which comes in a space-saving and compact design with high-quality individual components, which are rust resistant and splashproof. The Z 3000 digital control unit permits simple and precise setting of important operating parameters and pre-set values can be recalled via the memory function. Meanwhile, ergonomic construction makes the product user-friendly and guarantees optimum packaging, and this is enhanced by the ability to reduce the oxygen content of the product in a controlled way.

Ease of cleaning is foremost in the design of the machines, which are made of stainless steel and have deep-drawn vacuum chambers and cable-free sealing systems. In order to reduce service costs and avoid downtime due to maintenance, the company attaches great importance to easy accessibility and the clear arrangement of individual components.

A service programme supports the functionality of the vacuum pump.

Region’s top F&B suppliers support Leaders in Hospitality Awards Several of the region’s F&B suppliers have confirmed their support of the upcoming Leaders in Hospitality Awards, organised by BNC Publishing.

The event, to take place on 19 April at the newly opened St. Regis Dubai, will celebrate the leading individuals and concepts in the Middle East’s hospitality industry across a diverse range of categories. The Presenting Sponsor of the event is Rikan General Trading, while Category Sponsors are A. Ronai, Pulsar Foodstuffs, Gourmet Olive Market, Churchill, 1765 Gemini and Unique Precise International (UPI). Horeca Trade has been confirmed as the Water Sponsor, The Emirates Academy of Hospitality Management is the Knowledge Partner and Compareit4me.com has also confirmed its support.

Vinayak Mahtani, CEO of UPI, which is sponsoring three categories, including the GM Leader award commented: “We have taken part in events and awards held by other organisations in the UAE and prefer the approach the Leaders in Hospitality Awards is taking.

“We have also taken part in BNC Publishing’s GM Leaders Conference, Executive Housekeepers Summit and Procurement Conference last year and will return this year, as we have been happy with the content.”

Svetlana Malakhova (pictured), senior marketing executive, HORECA Trade commented: “We aim to showcase our growing brand and benefits to potential and existing customers. It is truly a wonderful opportunity to witness the awards ceremony and celebrate the success of industry leaders. We are excited about the Leading New Hotel, Best F&B Outlet and the GM Leader awards. These categories are closely related to our core business.”

Commenting on why he is supporting the inaugural event, A. Ronai managing director Gavin Dodd said: “With the expected increase in properties as well as the number of visitors to Dubai in the coming years, it’s important for all related companies to stay ahead of the game, building and retaining crucial relationships with hospitality industry professionals.”

Nominations for the Leaders in Hospitality Awards closed on 31 March. For more information, go to hotelnewsme.com/events.

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Marketplace

The great outdoors

Catering news takes a look at the latest al-fresco furniture products on the market

Nakkash

The MU from Dedon range combines textiles suitable for outdoor usage with the comfort of indoor sofas. Marketing manager Aya Nakkash explains.

What is your best-selling outdoor furniture product?

Our best-selling outdoor furniture product range is MU from Dedon.

MU is an imaginative and versatile modular furniture system specifically created for contemporary lifestyles. It can be easily adapted to the various spaces and layouts of a home’s living areas, indoor as well as outdoor.

What is unique about it?

MU neatly combines the benefits of materials and textiles designed for outdoor usage with the modular logic, more compact size and increased comfort of the finest indoor sofas. All these elements are of different designs, and are available in sizes as varied as the functions they perform. MU makes the ideal choice for chill-out, play or conversation areas, and is equally suitable for large social gatherings or more intimate occasions.

What is the most important feature of the perfect outdoor furniture?

It’s really a combination of things that helps with decision making when selecting the perfect outdoor furniture. Every client has different needs in their outdoor space; some people have small gardens or balconies, while others have large poolside areas. What is really important is choosing a product that will not only offer exceptional comfort, but that will work in the space that’s available. In addition to space requirements, I believe lifestyle is an essential consideration.

What are the latest trends in outdoor furniture?

I believe that the outdoor industry this year will see a focus on mixed material furniture that enables contrast to promote a dynamic fusion between the indoor and outdoor entertaining space. Popular combinations with furniture are wood and resin, wood and iron or stainless steel and teak. This trend allows people to experiment and stray a little from exact matching styles to create a cohesive flow.

MU Daybed

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Desert River

Claudia van der Werf, director of Desert River believes that bold, customisable colours are a big trend in outdoor furniture this year

What is your best-selling outdoor furniture product?

Currently Fermob is our best-selling brand, and in particular the Bistro and the Luxembourg ranges are in high demand.

What is unique about these ranges?

Both the Bistro and Luxembourg ranges are available in 23 colours, which makes them unique as you can mix and match colours to suit the theme of any outlet. The Bistro range is made of steel yet it is very compact and easy to move because of the way it is designed. All of the chairs and tables in this range are foldable, meaning they are very convenient for terraces where flexibility is required. The Luxembourg range is made of lightweight, stackable aluminium and is suitable for high-end outlets.

What is the most important feature of the perfect outdoor furniture?

It has to be easy to move, stackable or foldable for easy storage and easy to maintain. Wood tends to react badly to the harsh climate of the Middle East, therefore metal is a great alternative. All Fermob furniture is treated with a special coating to make it weather and rust resistant. We offer up to three years’ warranty.

What are the latest trends in outdoor furniture?

Customisation by colour. A lot of outlets are looking for signature furniture and something that matches their theme or identity, and to have a terrace or garden area that is different to the bog-standard Rattan look. At the moment we see a big demand for bright, statement colours, such as Lagoon Blue or Capucine, a neon coral colour.

What sort of maintenance service do you offer your clients?

We offer special cleaning products and are always happy to arrange training sessions for staff to show them the correct way to maintain the furniture.

marketplace

Intermetal

Cathy Di Savino, marketing manager at Intermetal explains why her company’s aluminium furniture range is a strong favourite among customers

What is your best-selling outdoor furniture product?

At Intermetal, our aluminium furniture is a favorite among our customers due to its durability and ability to withstand the extreme weather conditions of the region. Lightweight yet deceptively strong in stature, the collection is resistant to rust and can be powder-coated in the client’s choice of colour.

What makes aluminium the preferred choice is that it is virtually maintenance free.

What is unique about your products?

At Intermetal, we design and manufacture the furniture we sell and that gives us a lot of flexibility in terms of what we are able to offer our customers. Aside from our standard product line, our in-house design team is able to customise designs to meet exact specifications. With full scale manufacturing, which includes a highly automated powder coating line, customers can mix and match from our vast product range to create innovative outdoor settings. Our aluminium furniture collection is available in a range of styles that includes upholstered aluminium, aluminium combined with teak and aluminium fitted with sling, all of which can be mixed and matched to create unique outdoor spaces.

What is the most important feature of the perfect outdoor furniture?

For the user comfort is paramount, while aesthetics is key for the designer. However, owners and operators are looking to purchase easy-

to-maintain, resilient products that can sustain the severe weather conditions of the region.

What are the latest trends in outdoor furniture?

Sustainable furniture is on the rise as responsible procurement is on everyone’s agenda.

Therefore, aluminum outdoor furniture has become the eco-friendly material of choice.

Aluminium is recyclable and is the preferred choice due to value, durability, low maintenance, comfort and style and this is a trend that we foresee for many years to come.

What type of F&B operation do you cater to?

Our collection includes a comprehensive range of furniture that is recommended and specified for hotels, restaurants, coffee shops, cafes, bistros and fast food outlets.

What sort of maintenance service do you offer your clients?

Aluminium outdoor furniture is virtually maintenance free, however at Intermetal we offer a warranty on all products.

ksi finest cordless table lamps Impressive technology meets tailor-made designs

www.ksi-lamps.com

Quick nibbles

Picture perfect

Guests visited Thiptara Thai restaurant at The Palace Downtown Dubai during the culinary tour hosted by Emaar Hospitality, which took place on Day one of the Global Restaurant Investment Forum (GRIF) in March.

In a nutshell: Flooka Dubai Chef Ibrahim Osseiran of Flooka Dubai and Flooka Abu Dhabi explains how his Lebanese heritage has influenced the restaurant’s seafood menu Please describe the concept of the menu at Flooka: Flooka offers a unique dining experience — the very best in Mediterranean seafood with a Lebanese twist. There is no doubt that Flooka is for seafood lovers and this passion is reflected in the oceanic design of the restaurants in both Dubai and Abu Dhabi.

Have you recently updated the menu?

We recently added a wider variety of shellfish to our fresh seafood counter. We have also started cooking a large sharing paella once a week in Dubai on a Thursday evening and for Saturday brunch in Abu Dhabi.

Which of your experiences have helped inspire the Flooka menu?

My Lebanese heritage is one. I worked in a famous Lebanese seafood restaurant (Ahlan) prior to Flooka, which helped build my knowledge of traditional cuisine.

Tell me about your team: We are a very fun and funky team.

We have a great owner who supports us and makes our job fun — always!

This shows in our food and in the guest experience.

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+971 4 340 4795 / 055 SPARROW Umm Suqeim St. 179 / Dubai -U.A.E. info@sparrow-international.com

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