Rosewood Hotel Abu Dhabi, which will open before the end of 2012, is introducing Spanish cuisine to the Emirate, but first needs to establish firm supply chains.
Before the Spanish chef de cuisine starts employments in June, executive chef Wolfgang Eberle has talked about the challenges of getting high quality Spanish produce for the hotel's signature Catalan restaurant.
“It has not been easy,” he revealed. “We have had to get in contact with suppliers in Barcelona and build up a chain from there to Abu Dhabi.
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“It has been possible because we have good international distributors working in Abu Dhabi, but the challenges have been trying the get hold of the freshest produce.”
The restaurant will have 40-50 seats and take a modern approach to Catalan cuisine, which originates in the region between Barcelona and the Basque.
The chef de cuisine has two-star Michelin experience and will start developing menus in June.
Eberle praised Rosewood as a brand for bringing leading F&B concepts to the UAE, and said that even though they are developed in the US, they will sit perfectly in the Abu Dhabi market.
“The concepts are created prior to the [construction] of the hotel by the vice president of F&B for Rosewood in Dallas," he revealed.
“The people based there have all have experience opening new hotels and concepts in GCC countries.”
The hotel will also have an Indian restaurant in which 40% of the dishes will take a modern approach to traditional cuisine; a Lebanese restaurant modernised by steel and glass interiors; an Italian restaurant; and a wine cellar called La Cava, which will house over 10,000 bottles.
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