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KITCHEN TALK WITH CHEF BOJAN CIRJANIC What sets Dubai’s culinary scene apart from others?
Having made his mark in the world of culinary arts, Bojan Cirjanic, executive chef of Folly Dubai, tells us about his life in the kitchen and the UAE’s burgeoning restaurant scene.
Dubai has been a leader on the hospitality and restaurant scene for some time, and the number of great restaurants and chefs is continuously rising. What gives Dubai such a rich culinary landscape is its diversity, variety and quality. Access to fantastic local and international ingredients is definitely helping chefs in Dubai cater to a broad range of tastes.
Skills versus talent: which is better in the kitchen? They are both important qualities that must be constantly developed to ensure a chef’s success. They go hand in hand,
and it is hard to separate them. However, if I had to choose one, I would pick skills; once you master certain skills, you will find it easier to adapt to different kitchens.
Which new culinary trend are you eager to implement? I am not really following trends when it comes to cooking. In our kitchen, we are always looking for better and more efficient ways of doing things. What I am seeing lately is genuine interest from consumers as to what they are eating and where their food comes from, and that is pushing us chefs to do better. folly.ae
PREVEDELLO APPOINTED EXECUTIVE CHEF OF GRAND HYATT AMMAN The Grand Hyatt Amman has appointed Micelle Prevedello as its new executive chef. Prevedello began his journey with Hyatt in 2003 as a sous chef and developed his passion for cooking while working at various Hyatt hotels around the world. He first held the position of executive chef in 2011 at a hotel complex in Baku, which consisted of a Hyatt Regency
property, a Park Hyatt property and a residential tower, as well as mixed business towers. With 25 years of experience, Prevedello has worked as an executive chef at several Hyatt hotels. Prior to joining Grand Hyatt Amman, he worked at Grand Hyatt Al Khobar Hotel and Residences. amman.grand.hyatt.com
ALBERTO BURGIO TO BRING ITALIAN EXPERTISE TO AMWAJ ROTANA'S ROSSO RESTAURANT Amwaj Rotana has appointed Alberto Burgio as executive sous chef of Rosso Italian Restaurant Alberto Burgio brings his rich Italian experience to Amwaj Rotana after being the sous chef of Trattoria at Jumeirah Group’s Madinat Jumeirah. A chef since 2005, Burgio spent four years at Jonico Ristorante Pizzeria before heading to the UK for a year and then returning home.
The talented chef moved to Dubai in 2013. He was appointed area chef at Pizzaro, a position he held for two years, and later moved to Bussola. His most recent role was chef de cuisine at Andiamo restaurant in Grand Hyatt Dubai, where he spent four years. Burgio said: “Rosso is famous for being an incredible culinary spot in the city, and I’m so excited to join the team here at Amwaj and take on the challenge of taking the hotel to another level of culinary greatness.” rotana.com
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HOSPITALITY NEWS ME | DEC 2022-JAN 2023
