Feast from the heart

Gulf Hotel Bahrain’s new Executive Chef adopts simple techniques to bring to the table mouthwatering dishes made with fresh ingredients ... and a heart full of love.

Chef Picco Alapatt entered the culinary field inspired by his father ‘who could take any ingredient available and turn it into a hearty meal’.

“Watching my dad cook and relish delicious dishes that mom used to make with recipes from cookbooks, developed my passion towards food and later to cooking,” Chef Picco, who has 23 years of experience in the hospitality industry, told GulfWeekly. “He is my inspiration when it comes to cooking food. He instilled the importance of food in my life, and made me understand how significant food is to bring peace, happiness and satisfaction for all.”

After graduating in hotel management and catering science, Chef Picco pursued a food and beverage management programme at Bocconi University, Italy, following which the “magical world of hotel kitchens” beckoned him.

Since then there was no turning back.

“My love for food is endless,” he said.

“I love to learn new things in the culinary space, eat a good meal, cook good food, and satisfy my guests’ hunger. I also do believe that food is the best way to bring people together,” he added.

Chef Picco, who hails from Thrissur district in India’s Kerala state, said his new role is a ‘dream’ for any Executive Chef.

“As a brand, Gulf Hotel brings 50-plus years of hospitality culture in its food offerings, with a massive operation of about 17 award-winning restaurants, cafes, bars and lounges, 33 state-of-the-art meeting venues, banquet hall and an onsite convention centre, which can cater to up to 2,500 people.

“I oversee the entire food offering of the hotel with the assistance of a group of very dedicated, passionate and talented team of chefs,” said the chef who has won accolades including the Executive Chef of the Year (Middle East & North Africa Region) award in 2021.

Although there is no specific outlet where Chef Picco’s food is being served, he has collaborated with a few passionate culinarians “to offer guests an experience that they can cherish”.

“My style of food and presentations can be enjoyed through many dishes in most of the outlets of the property,” he explained.

Having worked with the Gulf Hotel for the past five months, Chef Picco does have favourites amongst the range of outstanding dishes served through varied cuisines at the establishment. He highly recommends the curries at Rasoi and Royal Thai, tacos at Margarita Mexicana and grills at Zahle and Takht Jamshed.

Chef Picco has always believed in simplicity.

“One thing I have learned in my many years in this industry, working with renowned global brands is that, your playground may change, however, perseverance in keeping alive the pride of people around you, produce that you involve yourself with and personality that portrays you, are most important for your success in career and life,” he said.

“I’m a strong believer in the saying ‘I’m only as good as my team’ and I keep it as simple as that.”

Chef Picco has luxury hospitality experience across India, the Caribbean, Africa and the Middle East. His most recent role was at the Four Seasons Resort Nevis and he has previously worked in the kingdom with The Ritz Carlton, Bahrain and for the pre-opening of the Royal Golf Club.