Dusit to cater for the seasons

Dusit Thani Dubai is planning to change the concepts of its F&B outlet’s menus as it looks to appeal to a new range of clientele, according to executive sous chef Rio Gero.

Speaking to HME.com, Gero said that the hotel was currently working on re-lifting some of its outlet concepts as it aims to become more of an F&B hotel, rather than one focusing on just the rooms.

“It’s time to be more modern and more active on what Dubai needs today,” explained Gero.

“The restaurateur in Dubai has changed and our customers are now more knowledgeable than before.

“They have an idea of what is good food, what the trends currently are and understand the seasonality of the cuisine they are eating.”

Gero claimed the hotel was looking to add more seasonal menus to it offering despite Dubai’s semi-arid climate.

“We will move from heavier winter menus where a lot of cheese and wild forest foods are consumed, to lighter and fresher menus for summer,” he confirmed.



“Even here in Dubai I don’t expect to see Mediterranean fish in December when the Mediterranean Sea is upside down.”

Gero claimed too much innovation in Dubai’s F&B market was driving the change towards simpler seasoned menus. “Today the big problem in Dubai is there is no unique variety when it comes to food.

“In Dubai we went too far over the edge with innovation, with gelatine, with artificial flavours and so on.

“We need to go back to the realities of what the food is. It shouldn’t be complicated and overly sophisticated — just fresh, pure food.”

Gero called Dubai “a shortcut city” and said that bringing in seasonal goods for his planned menus would not be a problem in the Middle East.

“In doing this we don’t have any logistical challenges as we’re being supported by suppliers who can get what we need within 48 hours,” he added.