What’s your top tip for visitors to Dubai? Cultural village for its history. It really gives people a different perspective on Dubai and how it’s grown and developed since 1971.
What one thing would you like to do in Dubai that you haven’t done before? Open my own concept.
What career journey did you take before joining your restaurant? I was exposed to the inner workings of ‘the kitchen’ from a very young age. On weekends I would work on basic preparation and clean-up to get experience. I later landed an apprenticeship with Hilton, followed by the InterContinental where I moved up the ranks and got more experience under my belt working with renowned chefs. The Rygdes Hotel brought me to Dubai, a long way from my native Australia, and sixteen years later I am still here managing openings and launches with some of world’s most recognizable brands.
Why should Time Out readers try your restaurant? You mean my five restaurants! As an Executive Chef I oversee all five venues along with the Head Chefs for each of Conrad Dubai’s five concepts.
Why should you try our concepts, well, because they’re truly unique and bring something different to the dining scene. Eclectic British cuisine with a modern twist on the classics at Marco Pierre White Grill. We have recently introduced limited specialty menus that will run through the year. Truffles back in January and February went down a treat, our Head Chef Quinten recently launched our seasonal seafood menu edition.
Parisian soul food at Cave with the best selection of cheese and charcuterie the city has seen. Ballarò brings market fresh wholesome Italian food that makes you nostalgic for that trip you took to Italy years ago. Suga has inventive gourmet canapé style food, while Purobeach Urban Oasis has a modern European menu.
What’s the best thing about dining at your restaurant in 2015? The reason people have been coming since we opened in September 2013 – the quality of food and friendliness of our chefs and service teams.