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Michael Caines, the British chef which the influential Sunday Times named as the ‘UK’s No: 1 chef,’ says the UAE capital is now on his future openings agenda.
Caines, who was awarded the British Empire Medal (MBE) by Queen Elizabeth for his services to the hospitality industry, says his first visit to the UAE capital for the annual Gourmet Abu Dhabi culinary festival opened his eyes to “real opportunities.”
“Anyone who visits here can see the progress that is being made and where the destination is going to be in a few years which brings with it a host of opportunities, so obviously I’m attracted to that. People who come here on business and for holidays want to eat out and more and more of them will come, so I want to look seriously at a restaurant here. I want to spend more time here talking to potential partners and God willing I’ll realise an opening in a city where I see a great future,” Caines said.
Michael, the Food & Beverage Director for Brownsword Hotels and Head Chef at Devon’s two-star Gidleigh Park, which is housed in a Tudor-style country house, said his Gourmet Abu Dhabi debut had been an unexpected discovery.
“It’s been fantastic. The people have been extremely welcoming and the Gourmet Abu Dhabi festival is truly excellent – I can see that it, like the city, has a great future. It’s been an eye-opener and really I want to thank everyone for inviting me here. It has given me a platform on which to show people here my potential and I hope I’ve acquitted myself well and attracted some interest.”
Michael Caines, who also helped build the boutique empire Abode Hotels, spearheaded a highly popular restaurant promotion in the distinctly French ambiance of Brasserie Angelique at Abu Dhabi’s five-star Jumeirah at Etihad Towers with close to 300 diners turning out for the four-day event. He also took to Gourmet Abu Dhabi’s popular Culinary Creation Stage at the Westin Golf Resort & Spa to wow the audience with his demonstrations of how to cook pan fried foie gras with orange braised chicory, caramelized walnuts and marinated raisins in an orange and anise spiced jus, as well as pan fried red mullet with Thai puree, fennel, dill and lime salad tomato fondue.
“Michael proved a hit with both diners and the culinary creation stage audience who were amazed at the intricacies of his menus and his unique presentation style,” explained Noura Al Dhaheri of the Gourmet Abu Dhabi organising committee. “He won over a lot of people with his friendly, approachable style and, of course, his excellent cuisine.”
Gourmet Abu Dhabi, which is presented by the Abu Dhabi Tourism & Culture Authority (TCA Abu Dhabi) runs across more than 20 of the finest restaurants in the UAE capital until February 19. TCA Abu Dhabi has also announced the dates of next year’s event – it will take place from February 3rd till 18th Feb, 2015.
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