- Venue
- Aloft Palm Jumeirah, Dubai
The menu of an Italian restaurant already open in Dubai, redesigned around Greek and Mediterranean cooking.
Shaping the new menu
The shift from Italian to Greek and Mediterranean cuisine called for a different approach to menu development. Local dietary customs, the exclusion of pork and the limited availability of certain ingredients shaped my choices.
I retained the Mediterranean character of the cooking while introducing subtle Middle Eastern influences. Recipes were adapted to the ingredients available and to what local suppliers could provide, all within budget.
Some of the most popular dishes from the previous menu were also retained in reworked form. Seafood pasta dishes were reinterpreted with Mediterranean flavours, while selected pizzas and calzones incorporated Greek influences, including a pizza inspired by the traditional Greek salad.
Technique First
The challenge extended beyond menu development. The kitchen team consisted of experienced professionals who were unfamiliar with Mediterranean cooking techniques.
I trained the team in these techniques, from the fundamentals through to their application in the new dishes. The focus was on developing the knowledge and practical skills needed to deliver the menu to a consistent standard.
By the end of my assignment, the new menu had been introduced into the restaurant’s daily service, and the team was able to manage its preparation independently.
Working with Laertis on the Meraki project was a pleasure.
What stood out was his ability to adapt his culinary knowledge to the realities of our restaurant, from the ingredients available locally to the experience of the kitchen team. He brought a clear direction to the menu and devoted time to staff training.
His contribution went well beyond developing dishes.”