A Game of tastes

Mix­ing the per­fect blend of food, ser­vice and am­bi­ence, Four Sea­sons Ho­tel, DIFC re­cently launched Mina Brasserie in part­ner­ship with Amer­i­can chef Michael Mina and he tells Ma­hak Man­nan why Dubai con­tin­ues to be his favourite busi­ness lo­ca­tion out­side th

CateringNews Middle East - - Chef Focus -

Bring­ing the Amer­i­can tra­di­tion of a brasserie to Dubai, Chef Michael Mina says the so­phis­ti­cated and di­verse clien­tele in Dubai is what makes con­cep­tu­al­is­ing a venue for this mar­ket ex­cit­ing and a great play­ground for chefs.

“I have the lux­ury of be­ing in the mar­ket for the past year and a half and I am re­ally get­ting to un­der­stand the clien­tele here. It is a very so­phis­ti­cated one, peo­ple in the UAE are re­ally pas­sion­ate about food but at the same time they are very re­laxed, there is also a sense of fam­ily and com­mu­nity which fits very well into a brasserie,” Chef Michael says.

“There is an el­e­vated sense of din­ing here in which peo­ple are look­ing for re­ally good qual­ity prod­ucts, a great set­ting, good cook­ing tech­niques and good ser­vice, this proves that it is an ed­u­cated clien­tele which makes it very in­ter­est­ing for us chefs.”

En­sur­ing ev­ery as­pect of the venue blends in with each other, Chef Michael says the big­gest learn­ing curve in the con­cep­tu­al­i­sa­tion of Mina Brasserie was the de­sign el­e­ment.

“Over the last cou­ple of years a big part of build­ing Mina brasserie was putting time into de­sign­ing the place and get­ting it right,” he says.

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