ANDREA BRUGNETTI

Head Chef

SHERATON ABU DHABI HOTEL & RESORT

ITALIAN

What are you cooking up today? Tell us more about the dish. Today I’m cooking Rombo alla diavola (Turbot with diavola sauce which is a spicy tomato sauce) with croquette made by cauliflower, and onion Spuma. All the ingredients are part of the original recipe with my twist with cauliflower croquettes with my own technique.

As a chef, what are the top ingredients and products you’re using these days?

I like using products that stand tall and enhance and meet the ever-changing needs of the guests and that help make production easier, like demi glaze, shredded mozzarella. peeled tomatoes cans, and vegan burger patties.

What are some of the most recent important food trends you can tell us about?

Some of the important and recent food trends include: both indulgence and home cooking remaining popular after the pandemic. Additionally, a few changes being made to CBD regulations, functional foods and personalised nutrition being in demand and, finally, a rise in low and no alcohol upward trends.

> Sustainable food supremacy

> American chains changing the fast-food game

> The end of best by expiry dates

> Less plant-base more farmedbread

> The rise in self-labels

What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?

Undoubtedly sustainable products produced naturally without excessive chemicals for better health.

What is your definition of good food?

Food made with love, care, and passion. It’s not about how many ingredients are in the dish but how is prepared.

What is your biggest achievement as a chef? Being one of the best chefs under 30 years old in the Middle East.

If you weren’t a chef, what would you be doing?

Pasta aglio, olio and peperoncino (pasta with chilly, garlic and oil). A comfort dish for Italians and no-Italians!

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