A coveted role.
Team Yalla talks with Marcus Routbard, Cluster Executive Chef at THE WB™ Abu Dhabi Curio Collection by Hilton™ & Doubletree by Hilton Abu Dhabi Yas Island Residencies.
How does it feel to be heading the culinary team at THE WB™ Abu Dhabi?
When I came across the role, it was something that I really wanted and it was definitely one of the biggest reasons that drew me back to the UAE. When I first walked into the lobby of the hotel, I was actually amazed.
What are you bringing to the culinary table on a personal basis?
Obviously, I bring all of my years of international experience. I worked in Vancouver, Osaka, Beijing, Dubai and now Abu Dhabi, which are some pretty big foodie destinations. So, what I will be doing here at the hotel with my culinary team is helping to put Abu Dhabi at the forefront in terms of hospitality.
What in your opinion makes a good chef great?
Passion. You have to love what you do and, in this industry, if love is missing then don’t enter the profession. You need to stay true to yourself in terms of what you want and what you are looking for. For me, I’m very much a farm to table chef; I love to use local ingredients.
Please could you share with us an over view of each culinary venue within the hotel?
Craft Services is a coffee shop, which is known for fantastic coffee, croissants, baked goods, which are made here on the premises. Sidekicks is the fun, family friendly all-day dining restaurant that all, whether staying at the hotel or not, are welcome to dine at.
It’s colourful and a great place in which to celebrate a birthday. There’s amazing buffet spread and of course, your favourite Looney Tunes characters come through for surprise visits. The Director’s Club is something different, in terms of design and menu. We want gusts to imagine that this is a space where directors would gather to celebrate a WB™ movie once it was a wrap. The kitchen area is open so diners can watch the action and their meal being expertly prepared.
We cook with some of the best products available in the market, which sets us apart. As a meatery, we have a prime selection of beef from the US, some of the best beef on the market from Australia and our feature cut which comes from Japan.
What are some of the must-have dishes on the menu diners should not miss?
Our Burrata salad is phenomenal. It is filled with crumble dukkha, caviar balsamic, tomato and melon, and the burrata is made locally, as well as the tomatoes, which goes back to my touch and Hilton’s in wanting to support locally grown produce.
When it comes to meat, I would recommend the Japanese Beef Filet Mignon which melts in the mouth. For desserts, it has to be the apple pie, which is deep dish, filled with fresh apples and tastes like mum’s apple pie.
JUST FOR FUN
You need to rustle up a three-course meal for Bugs Bunny and his friends. What would that look like?
I have an advantage as I see Bugs Bunny every day. Obviously, Bugs loves his carrots and for a three-course meal I would start with a carrot salad created from red, green, purple carrots we get from our suppliers and mix in some organic greens that we use, and drizzle in date vinaigrette. For mains, I would do a carrot puree and use the carrot skins to make a nice confit and for desserts it has to be our WB™Carrot Cake and signature WB™Bugs Bunny Cookies.
For more information, about THE WB™ Abu Dhabi, visit hilton.com
