FIVE MINUTES WITH: Rotana's Chef Alan Snyman

South African born Chef Alan Snyman, joins the team at Amwaj Rotana in Dubai as exec chef and talks about the importance of staff support and Spanish dreams

What do you plan to bring to the Amwaj Rotana?
My belief in using the best and freshest ingredients I can find on the market, combined with good cooking techniques that elevate the produce used. Respect for my regular customers and providing them with a memorable dining experience; the joy of meeting new guests and taking the time to explain our dining options in the hotel and our philosophy on the food we serve; support to my hard working staff that put in 100% every day they come to work.

What do you like about the Rotana restaurants?
Rotana is constantly looking at new trends in dining and brings these factors to its outlets to ensure that there is a constant evolution of the outlets and no stagnating of concepts.

What are your immediate and long term plans?
My immediate plans include a list of exciting projects that my GM has approved which we will be rolling out in September. I am very excited as these projects will involve a revamping of the menus in all our outlets that I am very confident will satisfy our loyal guests and win the approval of new guests.

My long term plans are to continue building on the strong foundations laid by those before me and to ensure that whatever we put in place in our restaurants remains high quality and value for money from the first day we start. I will focus strongly on developing my staff here in order for them to gain more knowledge and achieve their goals for the benefit of their future careers in Rotana.

When the time comes to retire from the big leagues I dream of opening a small restaurant in Spain – my adoptive home now, and I love the Spanish life style.

How easy is it to settle into a new kitchen?
Fortunately in Rotana we have a very good hand over system, which allows the transition from one hotel to another to be very smooth. The biggest challenge a chef faces is getting to know your new staff and team and for them to get to know me and the way I work, and what I expect in the operations.

What do you like about this region food-wise?
I like the diversity of food concepts and choices that Dubai has to offer. It’s great that our infrastructure has grown to the point that almost anything from anywhere on the planet can be made found in Dubai.

How much will your South African roots influence the menu In ROTANA?
Our food is quite diverse in South Africa, as it is a melting pot of all the cultures that make up what we call the rainbow nation. Instead of bringing only one aspect, I would prefer to instill our work ethic within my chefs to have this reflected on any menu.

How well represented is South African food in the UAE and in the region?
There are quite a few well known South African franchises in Dubai, as well as two up market restaurants I can think of.

What challenges do you foresee in serving up dishes to the local market?
I would not call it challenges, more ensuring that you serve top quality every time to your guests. The local market is very well educated on food and is well travelled so expects the best when dining out in Dubai. There is a trust that develops between guest and chef, and one has to make sure that trust is not broken by serving sub-standard cuisine.

What is your favourite dish?
My favourite dish is salt grilled lamb ribs that my mother prepares for me when I visit her on her farm in South Africa.

Career highlight so far?
One of my career highlights so far has been the re-launching of the Teatro restaurant in Dubai, after we did the first renovation after 10 years in operation. It was a combination of stress, hard work and great support from team at the time that makes it so memorable.