Two-Michelin starred chef Michael Caines is the latest celebrity to open a restaurant in the UAE, and his first outside the UK. Following the launch of Pearls by Michael Caines at Jumeirah at Etihad Towers, the chef opens up about creating a new outlet, understanding the market and overcoming disability after losing his hand in a car accident.
Abu Dhabi is a popular market for high-end gourmet offerings… what’s the key to ensuring Pearls stands out?
I have a unique style that is all about expressions of flavour. Add to this the amazing location and wonderful interiors, I would hope we can become a destination for those that love good food and service.
What sort of research did you undergo in the run up to the opening?
I came here for Gourmet Abu Dhabi last year and since then have worked with the hotel to produce a concept that would fit in, but with a point of difference too. I’m also aware that big names have come and gone here. So it was important that we create a concept that works for those living here.
Tell us about the process of putting together a new restaurant….
It’s about understanding the market and where to pitch the price points, how the supply chain works and what’s available from where. Then we have to work within the constraints of the business model – number of staff, opening hours and expected covers – then finally you look to the food offering.
You need to be committed to the project and ensure that you give yourself enough opportunities to come out here to support and evolve the offering. I have a chef in the kitchen and the restaurant manager is from our UK restaurant; both are there to work on the delivery of the experience in my absence with the rest of the Pearls team.
What can people expect from the experience?
Two experiences in one destination (lounge and restaurant), where the quality of the food and beverages is key as is location, delivery and ambiance.
Does the pressure of having Michelin stars help boost your creativity?
That’s not pressure, that’s just the reality of the work we do and standards we set for ourselves. Creativity comes from within and the need to evolve and create. But the brand of Michelin is something that all chefs aspire to and I’m very proud to have held two stars for 18 years.
You were back in the kitchen very quickly after your accident… did this give you a psychological boost?
The truth is I had nothing to do and everything to lose, so it was the classic case of getting back in at the deep end! It wasn’t an easy period, physically or mentally, but the work helped me start to overcome the many challenges.
What advice would you give for young disabled chefs?
I’d rather focus on the ability of an individual. Believe in your dreams and be determined to achieve them, making sure that you give yourself the right skills and experiences to get there.
Pearl by Michael Caines, Etihad Towers.
Contact: 02 811 5666
