Beach Rotana Hotel Abu Dhabi: Patrick Bischoff

Beach Rotana's new executive chef Patrick Bischoff.

French national Patrick Bischoff recently joined Beach Rotana Abu Dhabi as executive chef, bringing him back to the emirate for the first time in 10 years

Why inspired you to become a chef?

I was inspired by my mother — she was cooking breakfast, lunch and dinner for a family of seven, and today some of her intensely-flavoured dishes still inspire my taste buds.

Also the Alsace region in France where I grew up is a very rich region in terms of food with the River Rhine and the mountains full of wild mushrooms and game.

Why did you take on the new role at the Abu Dhabi property?

I wanted to join Beach Rotana because it was Rotana’s first property and its flagship hotel, with a large variety of well-established restaurants. I am very happy to be back in Abu Dhabi, having worked in the emirate 10 years ago; it is where I met my wife and also where we got married.

What do you hope to bring to your role at the hotel?

I will be bringing 30 years of experience from kitchens and hotels in various countries, including France, Morocco, Mauritius, Greece, and South Africa, as well as previous experience in Dubai and Abu Dhabi. I want to use this opportunity to pass on my knowledge to the kitchen brigade, from the sous chefs to the commis chefs. As the executive chef in charge of all the outlets I will proudly represent Beach Rotana, both internally and externally, by putting a little French touch here and there.

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What do you think it would it take for Abu Dhabi to become the culinary hub of the Arab world?

Hotels and restaurants must work harder to retain their employees for longer, by supplying them with ongoing training and development. It’s not only on-the-job training, but they must also send chefs abroad for one or two months on chef exchanges to well-established hotels or restaurants in Europe.

Investors also need to put more focus on back-of-house areas, with increased space, better equipment and a higher standard of equipment maintenance. Chefs need to be heavily involved in the planning of new kitchens before the actual construction as well.

What has been the most bizarre request you have ever received from one of your customers?

A guest once called me to the table after finding a wedding ring in a Caesar salad and asked me if I was proposing. This was after one of my chefs had just returned from vacation where he got married and had very unfortunately lost his over-sized wedding ring at work.

How do you like to unwind after a busy day in the kitchen?

After a really long day working in a multiple outlet operation the best way for me to unwind is to spend time at home with my wife, catch up on the latest news on the television and hopefully get a foot massage.