1 Limitations in running restaurants
Do chefs in the region have the ability to direct their restaurants the way they want? According to the experts, it’s the standalone restaurants versus hotel restaurants on this issue, with the latter saying there were more layers of approvals in order to see their vision through to reality.

However, Cravin’ Cajun head chef Jeffrey Whitfield says it’s easy for him to push the restaurant in the direction he wants, even though he’s based in a hotel, because he specialises in a cuisine not many others can do. “Before I got here the old chef had slapped some Creole mustard on the plate and called it a Cajun dish! I have total freedom to do what I want because no one knows about it.”

Reform Social & Grill Dubai head chef Ryan Waddell admits that while there are some authorisation procedures in place, there are “rarely tweaks” as he understands the brand concept well.

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Qbara Dubai executive chef Colin Clague says: “When you are a standalone you have a lot more freedom and you can put your own stamp on it. If you’re part of a hotel you always have central office looking over you. They can be very adaptive but you have also got to go through hierarchy; if you’re standalone you can break out of the box.”

Toko Dubai executive chef Benjamin Orpwood agrees and says that as partner in the company, he doesn’t have to worry about anyone else’s input. He explains: “I keep the GM and HR people well out of the kitchen so I think that’s why the kitchen runs so smoothly. I’m lucky because I don’t have to go to anyone for approval.”

Mövenpick Jumeirah Beach Chinwaggery & Soul chef de cuisine Edi Pancamala reveals that sometimes, in the hotel industry, the chef isn’t involved in creating the kitchen, which hampers freedom right from the start.

Newcomer to the region, Table 9 chef patron Darren Velvick, says he is quite lucky heading up Table 9, because he is “almost stand alone within Hilton”. He continues: “It’s my name above the door and I’ve got free rein to put what I want on the menu. I do have to follow procedure and get things signed off, but they are very supportive of me.”

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