Liakouris says making recipes “in the measure of the guest”, as he describes it, is all about trust.
He adds: “After the first one or two times that I meet the guest and guide them, now they trust me 100%. Our beautiful seafood market is something new, and every time you create a different recipe, they don’t get bored.
“A gentleman from India had dinner here one evening. And then he came for dinner four times in two weeks. Every time he came he brought somebody different — friends and business contacts. Now he says: ‘Make for me whatever you want.’ Some of my guests simply say ‘chef knows’.”
Liakouris likes to use global influences to make a twist on traditional dishes, saying:. “I love the Peruvian kitchen, the basics of French cooking, the simplicity of Italian cuisine, the techniques of the Greeks — and then combine all this for the guest. I love these combinations, but also respect local traditions and local products. Guests are surprised in a nice way.”
Liakouris says he dedicates time every day to the creative process of trying something new and improving recipes: “I was not 100% happy with the batter on our fish and chips, so I would not stop until it was perfect. Our fish tagine was more like a stew and I was not happy with it, so I made a smoked tomato syrup and now we cook it in the perfect way. I have even made experiments with potatoes — if I told you our technique for the perfect crispy French fry you would laugh. But we will try one thing, then another thing.”
Al Dana’s chefs operate out of a half-open kitchen, so not only do guests choose their produce, they can also see them cooked — taking the theatre of dining one step further. As Liakouris remarks: “Theatre is a Greek word.”
But the guest experience is about more than the food and its creative proces; Liakouris is equally passionate about customer service. As a Ritz-Carlton resort, Sharq Village & Spa, and its outlets, are expected to abide by the brand’s three steps of service:
• A warm and sincere greeting, using the guest’s name;
• Anticipation and fulfillment of each guest’s needs;
• A fond farewell and a warm goodbye, using the guest’s name.
“I want my team to use customers’ names, not because it’s a rule, but because it is a habit. I want it to be natural — real relationships and a personal touch,” reveals Liakouris.
That extends to communicating any delays or problems immediately to guests. “If you have an issue and you leave the guest without information you will lose the guest. Mistakes will happen, but if you look after the guest he will come back to you,” he comments.
This is a cross-cultural phenomenon, according to Liakouris, whose restaurant employs staff of many nationalities, which is something he describes as “a positive challenge”.
He comments: “I just try to keep them excited and give them knowledge about the ultimate taste, nice presentation and exceeding our guests’ expectations with both the food and with the personal relationships.”
| Advertisement |
Search our database of more than 2,700 industry companies
