2004 brought Chef Fitzgerald to Dubai, where he began an illustrious career with Jumeirah hotels as Chef de Cuisine at Apartment restaurant. Throughout the next ten years, he achieved Executive Chef status and during his tenure he was responsible for multiple venues, including up to 28 F&B outlets at Madinat Jumeirah and events that catered for up to 2500 guests. A master of all things culinary, Chef Fitzgerald brought his considerable skills and expertise to Anantara in 2014, where he continues to raise the bar in taste and service.
Then, who could talk to us better on the latest culinary trends in Dubai and GCC for this year and on what time will certainly tell about those crazes?
It’s boom time for:
Regionality, Hyper-Local
Food will always go back to its roots as this is an area where people feel more comfortable and knowledgeable. Over the last 12 months a lot of local Arabic food has been mixed and matched from Moroccan, Lebanese to Egyptian. This fusion takes tasty components from each cuisine and mixes it together to form a trend by itself. These countries have some amazing salads and kebabs that people just rework their recipes and make them their own.
Flowers
It’s the year of flowers in food; both as beautiful decoration and as ingredients. Nasturtiums, Carnations, Violets and Bee balm are some of the edible flowers that are being used in food currently. My favorite is chive flowers but the season is quite short but these flowers lift a freshly made salad and give it something enticing. We use a few different types of flowers at our Beach House Restaurant.