What inspired you to join the hospitality industry?
Growing up, I was wooed by the beautiful hotel buildings around the city and that’s when I decided that a career in the hospitality industry was the way for me in the future. My interest in food began after completing my college degree and I did an internship in a Delhi-based restaurant chain in India.
Tell us a bit about your career progression?
In 2000, I was given a chance to be part of the pre-opening team of the Jumeirah Emirates Towers hotel in Dubai. From there, I moved to the kitchens of the Burj Al Arab and Madinat Jumeirah. It was a great learning experience at the former, renowned for its luxury and quality of service. I also worked with Fairmont properties in the UAE, India and Kenya. My Marriott journey began with the JW Marriott Marquis Dubai in 2012, where I was handling one of the largest all-day dining restaurants in the city — Kitchen 6. In 2014, I joined Courtyard by Marriott World Trade Center, Abu Dhabi, where I was given the opportunity to lead kitchen operations as the executive chef.
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What are some of your duties and responsibilities at the hotel?
An executive chef role can be demanding as it combines the pressures of living up to the expectations of delivering a top quality product in a consistent manner. One needs to have the ability to manage a diverse environment keeping close focus on guest satisfaction. On a day-to-day basis, my job includes checking the freshness of food, coordinating the activities of the culinary brigade, determining the best presentation of food, and monitoring sanitation policies among others. I am also responsible for developing new recipes, planning menus, hiring talented chefs, maintaining food budget, handling purchase orders and other administrative tasks. I do feel the pressure at times but it’s something I cannot live without anymore.
What is your take on the ingredients and produce available to chefs locally? Has it improved?
Compared to a few years ago, the UAE market has matured in terms of produce that is available to chefs locally. We have a good bunch of suppliers whom I work closely with, who understand our philosophy and support us to deliver the best quality dishes.
What are some challenges you face?
Finding skilled talented chefs is challenging as there are restrictions on hiring different nationalities, and it’s not so easy to retain your best talents in the team. However, working with a large hotel company such as Marriott helps us bridge this challenge to an extent as we have a strong internal transfer programme across the various properties in the region.
What are the new culinary trends in the city?
There is definitely a shift in Abu Dhabi’s food scene that is influenced by both the guests and expatriates living and working in the city. Two distinct trends are: brasserie-style food offering fresh and simple dishes, and the food truck revolution.
How do you stay head and shoulders above the cut-throat competition?
Competition is aggressive due to the current market situation. However, there is a certain level of loyalty amongst regular patrons. And that is because of the quality an outlet delivers; you will get your fair share. We have established ourselves in the market, and have our loyal customers. Our aim is to retain that share and attract new customers by keeping up-to-date with offers and presenting culinary innovations.
What are some of your key achievements?
The restaurants that I have worked for have won a few local awards. I was also been involved in the promotion of the Indian food festival in Nairobi. My ultimate career goal is to open a standalone F&B outlet of my own.
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