Does the Middle East have the volume and consistency in its F&B to justify the arrival of international ratings? Does the Middle East have the volume and consistency in its F&B to justify the arrival of international ratings?

With an emphasis on original concepts and the slow rise of chef-driven restaurants in the Middle East, is this region ready for international rating guides, asks Caterer Middle East?

If 2013 is anything to go by, the Middle East F&B scene is bursting at the seams. There have been countless numbers of restaurant openings — not just international brands but locally born ones as well.

The region also features brands from some very well-known chefs around the world — think Richard Sandoval, Marco Pierre White, Jamie Oliver, Vineet Bhatia, Atul Kochhar, and more. Not to mention the return of chefs like Jason Atherton to Dubai.

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Restaurants like Zuma and La Petite Maison have made international waves by being listed among the top 100 World’s Best Restaurants. Chefs are starting restaurants, rather than the restaurant bringing in a chef — Mohammad Islam, for example, has opened his own concept, Atelier M in the Dubai Marina.

Izu Ani has created the rival to La Petite Maison, La Serre Boulangerie & Bistro. Ex-Zuma chef Colin Clague has attached his name to the new brand Qbara. Darren Velvick has arrived at Table 9.

Essentially, this region is slowly gaining recognition across the world. However, those indulging in the ‘eating out’ circuit know often too well that while restaurants may have a superb menu and chef at the helm, the front-of-house service standards may fall short.

So, is the quality and consistency good enough for international rating guides like Michelin to take notice? And are there any cities in the region that even deserve international ratings to descend upon it?

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