Miquel Badosa, head chef at Casa de Tapas Dubai discusses re-joining the Dubai concept after working in other countries.
What attracted you to the role?
I worked previously as a sous chef in Casa de Tapas for almost two years, which was a fantastic experience. I was presented with an opportunity to open a Mediterranean restaurant in Germany and, although I loved my job, being a keen traveller I took this role. What I did not expect when I started the job was just how much I missed Casa de Tapas and Dubai.
What lessons did you take away from working in London at Pierre Gagnaire’s Sketch and the Michelin-starred Memories at the Langham?
Following my studies in culinary school, I decided to take an adventure and move to London. I learned a lot from my work there. Being a chef is not an easy job; there’s a lot of tension, pressure and challenges. In this chapter of my life I missed being away from home, but my goal was crystal clear: focus and do whatever it takes to achieve the things that can make you happy. That’s what I always believe and will continue to do, which has enabled me to get to where I am today and further improve as a chef.
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What are you most looking forward to?
Working with a really strong kitchen and bringing together all I have learnt over the years to create something truly special. I’m excited to give our diners an authentic Spanish experience from the heart.
What inspired you when creating the new menu?
When you create a new menu, it’s important to fulfil the needs, tastes and expectations of diners. For us, we love working with fresh produce and ensuring that each plate reflects the passion we have for the dishes. The main inspiration for me is to deliver an authentic taste of Spain, but also to create a dish that is nutritious with a twist to the classic recipe.
Where are you sourcing your produce?
I was born in a fishing town where the seafood is amazing, and I am also lucky to have a family who run a business shipping fresh produce. Peixos de Palamos is the enterprise owned by my family and when possible we always order from them.
How do you intend to make the restaurant more profitable?
My intention is to make both Casa de Tapas and Cielo Sky Lounge recognised destinations for authentic experiences in Dubai where you can dine on good food and feel at home. Once you ensure each guest leaves having had a fantastic experience and talking about the tastes and flavours of the food, this will have a direct impact on the revenues, through both spend per head and repeat custom. There is no better profit than the satisfaction of your guests.
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