Back of house
Overseeing the kitchen is Jarek Wysmyk, head chef for Brunswick Sports Club. Hailing from Poland, he began his career at just 15 years of age, at a local culinary school where he spent two years. He then worked his way up from commi chef to senior chef over a three-year period in numerous traditional Polish restaurants in his hometown of Slupsk.
Wysmyk then moved to Dublin, Ireland, where he attended DIT Dublin Institute of Technology and worked in various venues, ranging from bistro to fine dining. He tells Caterer Middle East that a career highlight was being taken under the wing of Dylan Mcgrath, Michelin- starred chef and former judge on MasterChef Ireland.
Over the course of three years, Wysmyk worked his way up the ranks in McGrath’s portfolio of restaurants, eventually to the role of head chef at Rustic Stone Restaurant in central Dublin, prior to his move to Dubai. Wysmyk joined Bull & Roo as head chef of both Common Grounds and Brunswick Sports Club — the latter of which has 15 team members in the kitchen.
Speaking about the company’s philosophy, he says: “All of Bull & Roo venues are focused on using good quality produce across the board. We try to put a special twist on all the dishes that we create. Brunswick could be considered the naughty big brother [of the group’s concepts] as the menu consists of ‘treat food’; burgers are prominent.”
Elaborating on the menu, Wysmyk describes Brunswick’s offering as “a Melbourne/New York/London mash up, which is rustic and simple, yet has been carefully curated in the kitchen”.
He reveals that popular dishes include the ‘mac daddy burger’, which consists of BBQ pulled beef brisket and a beef patty, topped with cheesy macaroni pasta.
“It piques people’s curiosity and it’s not something that they’ve seen in Dubai before,” he comments.
The menu also has a healthier side to it, with salads, gluten-free buns and vegan options available. Wysmyk also points out that the restaurant serves up organic meat.
“All our burgers are made from free range, certified organic, Australian beef from western Queensland, and our chicken is corn-fed and free range,” he reveals.
Bull & Roo works with some local suppliers for its vegetables, however the chef notes that due to the natural environment of the UAE, “we are heavily reliant on good quality exported goods”.
Asked about the how easy it has been to procure ingredients, Wysmyk says: “Prior to the opening of Brunswick, we did extensive research to determine the best suppliers of quality ingredients, so that when Brunswick kicked off we were ready to go and proud of the quality of our dishes. The quality of ingredients is something we are truly proud of, as is ensuring the cost of ingredients used is not passed onto the customers.”
He adds that all of the buns used at Brunswick are made daily in The Sum of Us bakery, another of Bull & Roo’s ventures that enables it to be as self-sufficient as possible.
For all of the kitchen equipment, Bull & Roo turned to UAE-based manufacturer and supplier TSSC to supply everything the back of house team would need and to fit-out the kitchen.
| Advertisement |
Search our database of more than 2,700 industry companies
