Six Senses Zighy Bay executive chef Tim Goddard is passionate about using local produce saying: “In order to best capture local flavours one must honour the regions' offerings. This is easily done simply by sourcing inspiration/product from what is in front of you. For example here at Six Senses Zighy Bay we have local Zighy dates (nearly 1,000+ trees around the resort), Omani lobster and Sherry fish from the local fishermen.”
When asked about the top three challenges they face, the majority of participants named increased competition, reduced consumer spending and labour shortages. The same top three issues were named last year. Increased competition was a concern for It seems that outlets are being squeezed financially and the resulting cost-cuts are having a knock-on affect on the number and the quality of employees that are hired.
A chef commented on labour shortages saying: “It is the disparity of the wages between upper management and rank and file. You get what you pay for.”
The Caterer Middle East Head Chef Survey 2017 has revealed that chefs in the region are resourceful when it comes to overcoming supply chain obstacles and responsive to industry changes brought about by developments in technology. Financially, it’s been a tough year for hospitality. The pound has failed to recover from last year’s Brexit fall-out which means that tourists are spending less.
Still, the region continues to attract restaurateurs who believe in its potential. Having recently opened a new restaurant, Malouf added: “Dubai, geographically, is almost the centre of world. Cultures mix and blend, locals share there hospitality and generosity and tourists fill hotels, restaurants and shopping malls. So much can be gathered as a resident living in Dubai, the opportunities are endless!”
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