CHEF OF THE YEAR - HOTEL:
Scott Price, executive chef, Verre by Gordon Ramsay, Hilton Dubai Creek
It has been a busy 18 months — what developments at Verre are you most proud of?
The last 18 months have been a huge learning curve for me. I went from being the number two (senior sous chef) in a very busy London restaurant (Gordon Ramsay at Claridges), to suddenly being in charge of a multi-outlet hotel, with Verre as a priority. Let’s just say it’s been both exciting and challenging.
I am really proud of the team that Nick Alvis (Verre head chef) and I have developed since we relaunched Verre. It’s an amazing feeling when everything clicks into place: when both the front- and back-of-house teams know exactly what they are doing and, importantly, enjoy doing it. I think this is essential in order to create a welcoming atmosphere and help ensure that we give guests the best possible restaurant experience.
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The judges said that Verre’s reputation had been revived over the past year — how did you achieve this?
Being associated with both Hilton and Gordon Ramsay certainly helps here; we have a fantastic marketing team who played a key role in ensuring people knew there was a new team in the kitchen. We have also had great support from local media.
Ultimately though, we have simply strived to provide guests with good-quality food, value for money and friendly, efficient service. I have never been one to worry about what our competitors are doing — we don’t have any control over that; the only people that we can influence are those that come to eat in our restaurant, which is the most important thing.
What’s next for Verre?
To carry on improving the team, food and restaurant experience for the guests. Nick and I have a few things up our sleeves for the coming year — its going to be very exciting.
What is your advice to aspiring chefs?
Work hard when you’re young, eat out, read lots of books and soak up as much information as possible — think of yourself as a sponge! Try and work in the most esteemed kitchens you can; they are the best (and often hardest) places to learn your trade, but once you acquire skills and knowledge no-one can take it away from you. If there is a chef that you really want to work for, try your luck and ask… you never know.
What does winning this award mean to you?
It was very unexpected — I think I was the most surprised person in the room! I am thrilled; it is fantastic to be recognised by others in the industry, particularly from such a renowned magazine as Caterer Middle East. I hope this success continues for our team in the future.
Where do you see yourself in 10 years time?
Hmm, I don’t really want to think about being 40 to be honest — I am really enjoying what we are doing at the restaurant at the moment, so all my energy is going in to that. Having said that, I think that every chef dreams of having their own place, so hopefully by then I will be well on my way to owning a restaurant, either in the UAE or in the UK, perhaps even both!
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