EXECUTIVE CHEF AT FOUR SEASONS RESORT DUBAI AT JUMEIRAH BEACH
Gilles Arzur has plenty to be passionate about in Dubai as Executive Chef of Four Seasons Resort Dubai, where he oversees five restaurants as well as the Hotel's in-room dining and banqueting. Arzur operates the signature dining experience, Sea Fu – with an open kitchen, live fish tank, sidebar lounges and a menu with Asian and Mediterranean inspirations. SUQ, inspired by traditional Arabic marketplaces, has five live stations – dishing regional and Asian specialties food truck style. Mercury, the jewel of the crown offering unique ocean and skyline views, serving mediterranean flavours. Shai Salon, a lobby lounge serving light fare and Arabic coffee. Hendricks, a gentlemen’s-style cigar club manned by trolley servers.
Raised in a small oceanside community in Brittany, Gilles Arzur began cooking for his family at an early age and went on to train in the classic French culinary tradition. Following hotel school, he toured for apprenticeships before being plucked from a pastry kitchen by his mentor, Paul Bocuse, who tapped the young chef to open a restaurant in Moscow. Arzur’s talent for contemporary cuisine continued to grow through work with sous chefs from around the world, and he fell for the joys and challenges of creating menus with locally sourced ingredients.
WHAT ARE YOUR PRIORITIES?
For me, service is almost as important as the cooking. Everyone needs to know where the food is coming from, what’s on the plate and how to share that information with the guest. It is not just about getting the food to the table, but using service to share our passion for the food.
WHAT MADE YOU CHOOSE DUBAI AS YOUR NEXT DESTINATION?
I left an icon in Los Angeles for the buzz and challenge of Dubai. My clientele has gone from celebrities and high-profile chefs to corporate leaders and heads of state. The competition in Dubai is huge, and I keep bumping into people I knew 10 years ago. It’s a magnet for the restaurant industry, which is fine because big competition is what I like.
HOW DO YOU STAND OUT IN A CITY WITH 800 HOTELS AND COUNTING?
Personalization is what sets us apart. I’ve been to too many restaurants that have a great chef and great food but the service is lacking. Vibe goes a long way – it’s all part of the puzzle.
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