Food for thought

THE man in-charge of working his way into the kingdom’s culinary heart is award-winning executive chef, Holger Jackisch.

A hands-on man with a penchant for fresh food and dining excellence, he has created a range of ways in which guests to the hotel and its restaurants can enjoy memorable eating out experiences ... and want to come back for more.

Passionate about cooking, Mr Jackisch, also from Germany, started his career at the age of 15 as an apprentice chef. In a career spanning 30 years with six years experience as an executive chef, he has worked in some of the world’s most luxurious and distinguished hotels across eight countries including The Savoy in London, Madinat Jumeirah in Dubai, the Ritz-Carlton in Bahrain and Qatar and more recently the Kempinski Nile Hotel in Cairo.
 
His aim is simple. “There is only one target and it is to be the best on this island,” he said, “better than any other hotel or restaurant and to serve the best food. That is the only goal I have.

“We like to do things slightly differently. For example, we don’t have normal cake counters like some other hotels because our cake counter is not chilled. Everything on the cake counter is baked daily.

“If it is not fresh it will not be on the counter. When the cake is served it is still warm and it is just like when my mum cooks. For me, that is the only thing that counts.”

The hotel procures most of its fresh foods from Europe and also collaborates with famous chocolate-makers Gerbeaud to provide its signature cakes and dishes.

He believes the all-day dining restaurant Saveur will prove an instant attraction. “We have a grill, fantastic steaks, sushi and European food on offer.

“The main thing is that everything is freshly cooked. Every week, we will change our menu according to what is available fresh on the market. If there is a special fish available in two months then it will feature on our menu.

“I believe that breakfast is also a very important meal and we will make our own muesli and our own yoghurt with our own distinctive flavours.”

The Saveur features a la carte and live cooking stations, an interactive chefs’ kitchen where demonstrations and cookery courses are also planned.