HOTELS
32 HOTELIER MIDDLE EAST | August 2019 | Volume 18 Issue 08
whole year to manufacture and features
classic art deco lines. St. Trop, a roof-
top lounge set to open after the sum-
mer, features elements that ‘serve up a
slice of the French Riviera’. Lastly, the
Cigar Lounge is a refi ned retreat for
the connoisseur, offering a curated col-
lection of the fi nest cigars and evoking
the charm of the 1960s. There seems to
be something for everyone.
The same goes for the property’s F&B
offerings. Speaking about signature res-
taurant Bull & Bear, restaurants and
bars general manager Gonzalo Martinez
Bueno says: “From meat dishes to seafood,
vegetarian and vegan options, the menu
features something for all taste buds. For
breakfast, guests can enjoy a spread of sta-
ples and can also select from a variety of a
la carte specialty favourites served straight
to the table. For lunch and dinner, we offer
a menu of favourites with a global, modern
twist such as the chef’s take on the Waldorf
salad or the prawn cocktail.”
Seasonality also is a key concern for
Bueno: “We also work with trusted
local suppliers to get the best available
ingredients in the market, from fruit to
vegetables, seafood to cheese and a wide
range of organic products available in
the UAE.”
Hoping to draw in midday diners, a
set business lunch will be available from
August 4. Still, it’s good service that will
keep them coming back. According to
Bueno, training the F&B team is a combi-
nation of daily, ongoing practice and com-
prehensive training programmes: “From
the outset and prior to the hotel open-
ing, the F&B team underwent intensive
training sessions on True Waldorf Service
standards, as well as deep product knowl-
edge on provenance, seasonality, dietary
elements, wine pairing etc. Now on a
daily basis, the team strives for perfection
through knowledge-sharing, daily guid-
ance and ongoing menu training.”
We face challenges together and cel-
ebrate successes together. Therefore,
communication among all levels is key to
ensuring we discuss and solve all issues
pertaining to menu items, guest feed-
back, new trends and suppliers.”
Joining Bueno are some big names
in regional F&B including bar manager
Raven Rudolph, Luigi Vespero as the
opening chef and Giovanni Paolo Pin-
tore as the head chef for Bull & Bear. Com-
Gonzalo Martinez Bueno.We face challenges together and
celebrate successes together.
Therefore, communication among
all levels is key to ensuring we discuss
and solve all issues pertaining to
menu items, guest feedback, new
trends and suppliers.”- Gonzalo Martinez Bueno
Victor Chalfoun.The boulevard.King deluxe room.