Rosewood Abu Dhabi has appointed chef Francisco Sanabria as chef de cuisine of Catalan, the hotel’s signature fine dining restaurant.
Sanabria has 14 years of experience from Spain and introduces a new signature menu inspired by Barcelona’s culinary traditions.
He said: "I am thrilled to join Catalan’s talented team and bring my passion for Catalonian cuisine to an already stellar dining experience. I look forward to offering guests an authentic glimpse of Barcelona’s flavors and aromas through some of my seasonally driven dishes."
Sanabria started his career with an apprenticeship at the Michelin three-star Akelare in San Sebastian, following which he joined the Michelin three-star Sant Pau in Barcelona as chef de cuisine. He served as a chef consultant when Sant Pau opened a branch in Tokyo, with the restaurant achieving two Michelin stars shortly after opening.
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The chef has been a part of the success of the Michelin two-star restaurant Moments, in the Mandarin Oriental, Barcelona as well as the Bar Canete.
The new menu includes starters such as the Carabinero tartare and roasted steak of foie gras and mains such as the oven-roasted seabass, and traditional Catalan lobster and vegetable fideua. Sanabria's dessert creations include the berry melody with strawberry and rose cream ice cream, mascarpone mousse and lemon blueberry soup.
Rosewood Abu Dhabi managing director Luigi Romaniello said: "Chef Francisco brings an inherent passion and outstanding skill for Catalonian cuisine, alongside his experience at some of the most prestigious restaurants in Spain. Francisco has proven to have flair, creativity and an intense pursuit of excellence, all of which will help further build on the success of Catalan and take the restaurant to even greater heights."
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