The InterContinental Fujairah Resort is situated on the shoreline of Al Aqah Beach, against the backdrop of the Hajjar Mountains.
F&B FOCUS
Speaking of kitchens, the hotel offers a number of concepts for its guests, including Nama, which the hoteliers on-property have dubbed the “three-meal” restaurant; Drift, the hotel’s beach bar and grill, which also has three fire-pits; Horizon, the main bar and lounge; and Club InterContinental.
Heading up the food and beverage operations are an inseparable duo: director of food and beverage, Jan Hollunder, and executive chef, Jaehak Lee, who joined the resort on the same day in December 2016. Hotelier Middle East witnessed their camaraderie, during the tour of the property, throughout the interview, and while the photoshoot was underway.
Both Hollunder and Lee emphasise the importance of fresh ingredients and natural flavours. Lee adds: “We are looking to combine fun with the culinary experience for the guest. What I’m doing now for the team is engaging and encouraging them to select the finest ingredients and use the right cooking technique to enhance flavour.”
Hollunder says one of the highlights within the resort is the silver Airstream food truck, which was not yet open when Hotelier visited the property. It will offer gourmet Italian street food, and will be located near the family pool and kids’ club. Lee believes it will be a major draw, especially for children and families.
The pair are also excited about the concept of Drift, which is the hotel’s fresh seafood and grill restaurant.
Lee says: “It’s all about simple and fresh food. We are using seafood and fish from the local catch, and serving premium-quality meat from our Josper grill, giving a charcoal-y flavour.”
Hollunder adds: “We will use Omani lobsters and prawns, and are working with the Dibba Bay oyster farm. We have a very talented Greek chef there — who is a spear fisher in his spare time.”
Club InterContinental is also a focus for the F&B team. It offers a casual guest experience, and specialises in themed high teas. Guests can also access the show kitchen within the club for a buffet experience, which results in an authentic, homely experience, and promotes interaction with the chefs.
The final element in the F&B offering is Horizon, where the focus is on The InterContinental Worldly Classics cocktails, and the resort’s own signature drinks.
The F&B director says that the InterContinental Fujairah is a culinary destination, although the perception that the property is far removed from Dubai can be something of a mixed blessing.
“We are 1.5 hours’ drive away from Dubai. It feels like a different area once you get here, of course, but that is to our advantage. Our supply chain comes from Dubai, so we have fewer deliveries, but we work around it. So did we have a challenge? Not any more so than what you’d find in another city.”
Lee continues: “It’s all about the experience; it’s not just about feeding guests while they stay. It’s about culture, and represents another step in hospitality — to discover and experience through food. Nowadays many businesses try to compromise quality to make more profit, [but this results in] losing the flavour. What we want to achieve is the real flavour, which is hard to find nowadays.”
Hollunder adds: “We work hand-in-hand, and that is reflected in our teams.”
Lee agrees, and points out that while both come from different countries, cultures, and backgrounds, their shared experiences and values have created additional synergies between them.
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