The Big Climb: Alain Regnault, Beefbar Dubai

We speak to the new executive chef of Beefbar Dubai

What attracted you to this role?

What attracted me to this role was the opportunity to work in Dubai first of all, for the renowned and prestigious Beefbar. The Beefbar expansion has been a key factor as it will give us the opportunity of showcasing the brand in the Middle East. I know all chefs say this, but the food really is sublime. So much effort goes into picking the cuts of meat and I am very proud to be working in the region for the brand.

Which skills gained in your previous roles make you the ideal person for this job?

The butchery has a vital role in Beefbar, as you need to able to know what the best cuts are for the right dishes and how to work with them. Also you need lead and train a brigade to create memorable dishes while maintaining the quality unaltered each and every day.

What has been your most memorable career moment so far?

The most memorable moments of my career was working for Alain Ducasse, I learnt a lot from him and I think he is one of the biggest Michelin-starred chefs in the world. While working for him I learnt what it means to deliver top quality dishes and respecting the products. Having great teachers ensures you have the skills to go off and do things yourself, I was very lucky to have such an incredible teacher.

Beefbar has venues around the world. What will make Beefbar Dubai standout?

Beefbar Dubai will stand out from other Beefbar outlets around the world as Riccardo Giraudi has created a menu that showcases Dubai exclusives, a selection of Middle Eastern dishes all prepared with certified Japanese Kobe beef. We are the only place in the region to have the Kobe and we are proud member of the Japanese Kobe association.

How would you describe Dubai’s food scene?

Dubai is surely amongst one of the best culinary cities in the world with many great restaurants. The market is still growing at a rapid pace and the competition is fearless, in order to be competitive and successful you need not only to serve great products and be consistent in delivering them, but also to give people emotions while dining. We believe our food does just that, with an incredible mix of dishes, cooked to perfection.

What are you most looking forward to in your new role?

I am looking forward to making Beefbar Dubai a dining destination and be part of this great and growing brand. We love seeing guests leaving our restaurant satisfied, not only with our product but also with the whole dining experience. We have put a lot of thought into this project, trying to deliver not only good food but also great service, an inviting ambience and amazing value for money.

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