To deliver outstanding dishes, it takes more than just a great chef.
There is no question that it takes a great deal of culinary skill, determination and passion to be able to create dishes for the discerning palates of five-star restaurants, but when the restaurant is for COYA Abu Dhabi, such attributes are amplified tenfold.
Yet such skills are not the only ones required to join the culinary team of this South American style establishment, according to Pang, Head Chef of COYA Abu Dhabi.
When recruiting new kitchen staff to join his tight-knit team, Pang will be looking for skills that involve more than just culinary skills. “I don’t need to see how a chef cuts,” he says. “I will try out a new chef by bringing them in for the day to work on the service section of the kitchen.”
Pang observes the trial chef’s personality, their character. Does the potential new recruit listen to instructions? Are they willing to learn? “Skills can be trained, but personality cannot be,” he adds. “What I look for is how a person interacts with their colleagues, talks to others and fits with our culture.”
The setting of COYA Abu Dhabi is one of a wonderfully vintage luxe that yields Incan influences. The space unites exquisite artwork, textures and finishes through its antique Peruvian furniture and object d’art that in union create an edgy yet sophisticated take on Latin America.
With such style, not to mention those perfect views across the waters of the Arabian Gulf and a menu to match, the kitchen is kept busy creating platters of ceviche, sushi, tuna, duck rice, prawn a la chalaca sashimi, melt-in-the-mouth beef and much more for the constant stream of diners that frequent the venue.
Clearly teamwork is key for the immense workload that is required for this to happen and to ensure that the menu is kept fresh, original and consistent, and importantly, diners wanting more.
The stakes are decidedly high and it is no mean feat; it is all hands-on deck. “The entire team of COYA Abu Dhabi, both front and back of house, play an important role in helping to create our menu,” says Pang. “We have blackboard on which any member of the team can write an idea that the kitchen can turn into a dish that could make it to the main menu.”
The idea can be as simple as salmon with a basic miso marinade, for example. The chefs are then tasked with out-of-the-box thinking to concoct a dish that could make it to the modern South American-based menu. “We try over and over again to deliver a dish that works and 60 per cent of the ideas do make it to the menu, starting on the specials board,” he says.
Knowing the gastronomic taste of one’s guests is instrumental in whether or not a dish lands on the main menu or not. And it is not a one-size-fits all. “The Abu Dhabi palate is very different than Dubai, reveals Pang, “with richer, creamier dishes preferred. A chef needs to know that information in order to create dishes that are consistent, that please and make sure our guests return again.”
To find out which dishes created by Pang and his team have made it to the main menu, book your table by calling 02 306 7000
