Fairmont Dubai’s executive chef Renald Epie has told Caterer Middle East that chefs need to be more “understanding and caring” with their colleagues, rather than screaming and shouting.
He said: “The generation when we used to scream at chefs to make sure that they perform well is over now. We need to be a bit more human. By doing that people will do more actually than what you expect of them.”
Epie, son of Gilles Epie, the youngest chef to head a restaurant with a Michelin star when he was just 22, admitted that he had experienced the more vocal type of chef made famous by the likes of Gordon Ramsay and Marco Pierre White, but that times are now changing.
“Gordon Ramsay is more like a character than anything else, even though it does exist,” said Epie. “Those people now understand they have to see what’s going on. There’s so many policies that are for the employees than for the employer so those people are changing – not because they want to but because they have to.”
The Frenchman is only six months into his role as executive chef at Fairmont Dubai and you can read more about his plans for the hotel’s F&B, and stepping out of his father’s shadow, in the June issue of Caterer Middle East. Subscribe now to get your copy at: https://subs.itp.com/40-caterer-middle-east