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19 Mar 2009
I have read with interest the article/interview with Mr. Locatelli. I agree there is certainly room for improvement in many restaurants, i live in Dubai for more than 7 years and am very aware what is going on in the hospitality business in dubai and it is definately not as bad as Mr. Locatelli suggests , and for sure not if you compare it to British standards. Indeed Zuma , but also Capital Club , Rivington Grill , One&Only Royal Mirage , Grosvenor House , Fairmont Dubai, Ritz Carlton and The Address and many more provide excellent service, and actually better service than in Mr Locatelli's restaurants , which I have visited several times. I think these are easy comments from someone who should know better,if he knows it all so well I suggest he should show in his restaurant what perfect service is , set a benchmark, get involved , be a learning coach and a role model.
24 Mar 2009
If I am paying for a meal and the chef offers a dish which is nearly acceptable but doesn't fully appeal to me, I always ask for changes. A dish is not "how it's meant to be". If you want my patronage and I don't like asparagus or parsley on an otherwise acceptable offering then I have the right to ask for an alternative. How arrogant is it to presume that the Chef knows best? Most are simple tradesmen preparing food which can be done in an infinite number of ways. His duty is to create combinations which please sufficiently well so as to be sold to his market. If that sale needs to be adjusted then so be it. Business is a value exchange of product for cash. Inappropriate ingredients mean that the value has not been met. The client's changes improves the value (for them) and the sale happens. Simple. No arrogant chef saying eat somewhere else because I can't offer what you like.
25 Mar 2009
I have unfortunately read Mr Locatelli's comments and it again confirms the arrogance reflected in European service.
25 Mar 2009
Thank you Erik for your rightful comments!