The Ritz-Carlton is moving away from the concept of fine dining within its F&B outlets, with an accessible image being the new strategy for the hotel brand moving forward.
Ritz-Carlton Abu Dhabi Grand Canal's executive chef David Gache has revealed in an interview with Caterer Middle East that one of the directions Ritz-Carlton is taking is to move away from it's iebtity as a fine dining destination, instead choosing to reinvent its image as that of an accessible F&B venue.
“I’m not just talking about this hotel but about the vision of the company. It’s the new vision of Ritz Carlton in the culinary and food and beverage sector. What the company is looking at in F&B is simple ingredients, but of good quality. The best that you can afford on the market, cooked and presented in a simple way," said Gache.
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He explained by doing this 50 percent of the chef's job is already done, with the remainder of the job completed by the chefs' expertise and techniques used.
He added: “We’re not fine dining; that is really not the vision anymore – we want to have good, friendly, fresh food and make it more accessible to everybody.
"For example, when you see the menu you understand right away what will be on the plate; we stopped using big words that nobody even understands. A tenderloin is a tenderloin, there is no need to use some French word in the middle. This is what defines all the outlets in the hotel in general, and the vision of the company.”
Gache explained that authenticity of the food worked in tandem with this vision. He reiterated that the food at the Ritz-Carlton Abu Dhabi Grand Cana is as authentic as possible. "Authenticity right now is the key of having successful outlets. All those fusion restaurants from 10 years ago don’t fit anymore. People really want to go back to authenticity, with the right products and a simple way of cooking."
Read the full interview with Chef David Gache in the August issue of Caterer Middle East.
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