Gache believes that reinventing a menu is possible, but it?s important to do so while staying true to the restaurant?s original concept and vision.
Ritz-Carlton Abu Dhabi’s David Gache on why staying true to a concept and being authentic ensures a restaurant’s success
As I approach the Ritz-Carlton Abu Dhabi, I marvel at the hotel’s exterior which looks like a majestic palace perched on top of a hill. Entering the lobby leaves me with the same sense of wonderment with its high ceiling and glittering chandeliers. And knowing there are 10 F&B outlets within the venue is just the icing on the cake.
Heading these outlets is 41-year-old executive chef David Gache, who doesn’t stop smiling during the entire duration of his tête-à-tête with Caterer Middle East. Gache leads a team of 106 chefs and 42 stewards at the resort’s 10 food and beverage outlets as well as overseeing banquet operations.
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When asked whether hiring a first-class team to work with was hallenging, he shakes his head and says it wasn’t.
“The culinary world is very, very small,” he says. His staff members range from being transfers from other Ritz-Carlton or Marriott hotels, those he has worked with previously, and through recommendations.
“It’s always like that: when a chef is moving, he always has what I call his ‘captain’ with him. So I have couple of captains who followed me, and people whom I recruited through agencies, and through people that I knew. It works the same way as word spreads about a restaurant.”
Spread the word
Even though the hotel officially opened in March 2013, intensive marketing of the restaurants is only scheduled for after Ramadan. Since opening, word of mouth about the quality of food offered is what has caused the seats to fill.
“Until today we are surviving by people spreading the word around the city. So that’s really good for us, and actually, that’s the best PR we can ever have,” says Gache proudly.
He also reveals the hotel is witnessing an influx of UAE nationals visiting the venues, for which, Gache says, the hotel is blessed. “It’s very good that we can say a lot of locals are coming to the hotel.
Alba, for example, has many members of the local population, especially for high tea. We have been well received on the market in Abu Dhabi,” he says.
Gache adds that the target audience is varied and doesn’t attract just one age group. “We can go from three-year-old children with Dolce to young adults in Li Jiang where it is more funky and more hip, or 60-year-olds where we have a more refined outlet. We are targeting all ranges; I would say we are quite eclectic.”
Gache explains that the Ritz-Carlton Abu Dhabi is not the kind to focus on a particular type of visitor or an age group. The quality of food and the service offered by the hotel, he says, is what attracts every demographic.
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