Head to Head: Pierchic

How Pierchic has sustainability at its heart
Luca Gagliardi, general manager
Luca Gagliardi, general manager
Tomas Closa, head chef
Tomas Closa, head chef

What is unique about Pierchic and how does it compare to its competitors in the market?

Luca Gagliardi: Pierchic is a destination restaurant that boasts an impressive heritage with its iconic pier providing a unique over-the-water dining experience. It is probably one of the most beautiful restaurants in town, it is just breathtaking, especially during the evening.

Tomas Closa: Pierchic has its own identity. It is an institution. It is more than a restaurant. The experience in regard to the quality of food right through to the setting of the restaurant. Our guests choose to come to us because we are unique in the UAE.

How do the front-of-house and back-of-house support each other?

Luca Gagliardi: We have an integrated philosophy where there is a synergy between the front of house and back of house. We have conducted training across the teams, encouraging the adoption of the restaurant’s core values as part of their personal life.

Tomas Closa: We do not think that we are front-of-house or back-of-house, we are Pierchic, one team. With Luca and I as heads of Pierchic, we transfer the passion and the philosophy to all of the team. Once they understand all of this, it is up to us to ensure there is smooth communication.

How is the pricing strategy justified?

Luca Gagliardi: The restaurant’s uncompromising commitment to sustainable quality ingredients does mean that there are limited supplier options available in the local market. Quality and flavour is paramount.

Tomas Closa: Pierchic only uses the finest ingredients and we have undertaken significant research from our suppliers to ensure that while we have selected such items, we keep to our sustainability goals.

How important is sustainability at both front and back-of-house?

Luca Gagliardi: Sustainability is a key aspect of Pierchic and is embraced by our team not just in terms of our supply chain and operations, but through the lives we live outside of work. We go as far to encourage each team member to live a healthy and active life outside of the workplace.

Tomas Closa: There is a serious problem in regard to the impact we as a global population have had on the planet. We have a responsibility to minimise this through our daily lives. At Pierchic, we work with suppliers who have the same mindset as our team.

What are the biggest challenges you face?

Luca Gagliardi: The biggest challenge for us is reaching our 100% targets when there are currently limited suppliers in the market. We are proud of our achievements and continue to strive for perfection.

Tomas Closa: One challenge is to educate our guests in regard to our philosophy and why we are so passionate about sustainability. There has been significant change in the mindset of diners in Dubai in recent years.

What does the future of Pierchic look like?

Luca Gagliardi: The future is bright. Pierchic has a strong positioning as one of the leading restaurants in Dubai, and we are confident that we can maintain this, while keeping true to our sustainability goals.

Tomas Closa: It is to continue growing and be more than a seafood restaurant. Pierchic provides a unique culinary experience, and we see this building further in the years to come.

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