In Hotelier’s exclusive roundtable at Salero, Kempinski Hotel, Mall of the Emirates, a panel of head chefs from recently opened restaurants in Dubai reveal the good, the bad and the ugly of the food and beverage industry
The chefs present at Hotelier’s lively breakfast roundtable at new tapas bar Salero in Kempinski, Mall of the Emirates, have at least one thing in common; they each head up restaurants that aim to deliver an authentic product.
Whether that means putting a modern twist on the classics or introducing an entirely new type of cuisine to the UAE, they are passionate about the experience they deliver to customers.
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This enthusiasm, however, is somewhat curbed by the frustrations of recruiting talent and the hotel chain red tape that can block creativity. Hotelier lends an ear to listen to these gripes, as well as some less expected ones — such as chicken sticking to grills and the difficulties of getting hold of a freezer jacket.
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