When Caterer contacted The Emirates Academy of Hospitality Management (EAHM) director of culinary arts Michael Kitts, he revealed: “Having the opportunity to work first hand with this great new concept in Dubai is a real eye-opener for the students; it gives them an insight as to what can be done from entry level to high-end cuisine, all to the highest standards.”

EAHM second-year student Mykhailo Kalin shared with Caterer: “In my time working for Ghaf Kitchen, I have come to understand that they have found a successful concept. I enjoy working with them because their events are always different; new locations with different requirements. David and Caroline are hard working and treat their staff with respect and it’s fun!”

O’Brien continues: “We also use the universities here for people who are keen and interested in the hospitality business. What we look for in our team is people with attitude, not skill. We give them the skill-set and training to be able to deliver the product, but we are also looking for that sparkle in the eye, the point of difference.”

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He thinks restaurants are increasingly maturing and says: “What’s happening here is things are getting joined up. Suppliers, from farm-to-fork, are taking an interest in Dubai. Simplicity of food… look at Qbara, the way they serve some dishes in such an interesting way. It’s all about the ingredients, it’s all about the understanding of the people to get that on-board.”

The Ghaf Hospitality director arrived in the UAE nine years ago, and admits he was here to get experience of this market. He ran the F&B of Souk Madinat Jumeirah for two years from 2005, and then moved to become operations director at Caprice Holdings until 2012, when he set up Ghaf Hospitality. He says bringing Rivington Grill to the region was a “milestone restaurant in Dubai’s culinary journey”. O’Brien then adds: “A lot of inspiration for Ghaf came from that period, seeing Dubai wanting something more real, with a bit of character and bit of swagger.”

And swagger he has brought to the local scene, with residents curious to see where the kitchen on wheels will be spotted next.