The Capital Club Dubai has appointed Andrew Blas as executive chef.
Blas was awarded the Academy Award of Excellence at the Academy of Culinary Arts and received silver medals at the Hotelympia competition in London for chocolate sculpting, as well as taking the captaincy of the UK pastry world cup team in 2017.
He began his career in the UK at the Michelin-starred Samling Hotel, before moving to the two Michelin-starred Le Manoir Aux Quat`Saisons, working under the direction of chefs Raymond Blanc and Benoit Blin.
In 2012, he joined the Hotel Cafe Royal, London, where he was responsible for the patisserie in its entirety, including The Café, offering artisan cakes, pastries and chocolates, the Ten Room restaurant, the Oscar Wilde Bar, where afternoon tea was served daily, and The Domino fine dining restaurant in the private member’s club.
As executive chef of Capital Club Dubai, Blas will work the current team, headed up by head chef Enrico Paiola, to create a new menu offering for members. Dishes such as steak and mushroom pie with sweet glazed baby onions and Eton mess will grace the menu in the members' bar, whereas the Club’s fine dining restaurant will offer Mediterranean cuisine, with dishes that include Bavette steak with garlic and parsley, heirloom tomatoes with fresh burrata and traditional lemon tart.
| Advertisement |
Search our database of more than 2,700 industry companies
