An assurance of big future developments, his favourite things about the island and property, and a fresh and flavourful signature dish are some of the things Picco Alapatt, Executive Chef at The Gulf Hotel Bahrain Convention & Spa talks about.

You joined The Gulf Hotel Bahrain Convention & Spa at the beginning of this year. Please tell us about any new dining concepts you may have introduced and other major developments.
The Gulf Hotel Bahrain, as you are aware, is home to 17 restaurants, bars and lounges. Being here for just five months hasn’t given me enough time yet to bring in new concepts and change stuff around. However, there are a lot of changes, novel approaches and creative thought processes that are being worked on currently in terms of the menu offerings and food promotions at most outlets. For all loyal diners at the property, these will be a surprise treat that they will be able to experience in due course. Regarding major developments, I can confirm that there are multiple new exciting projects being planned at the property and I don’t want to spill the beans until it’s official. However, I guarantee that these announcements will really make the dining scene at Gulf Hotel, Bahrain extra special.

You have diverse experience with a range of hospitality brands in the region and the world. What in your opinion makes The Gulf Hotel Bahrain stand out?
The culture of having food as the most important aspect, in its most genuine and authentic way in every guest experience at Gulf hotel Bahrain makes the property stand out among many other properties and brands. The Gulf Hotel has 10 award-winning restaurants, with varied cuisines handled by native and speciality chefs, which makes it very special. and it’s probably the only hotel in the region with senior outlet chefs from 14 nationalities to ensure utmost justice and authenticity to all the food offerings at the property.

This is your third stint in the Kingdom. Tell us about the things that you missed most while you were away?
The genuine approach to food, simplicity of the palate, warmth of the culture and passionate approach to local cuisine. I have felt that missing with diners for many years. However, I found a similar profile during my tenure in the Caribbean where simple, fresh, good food was welcomed with open arms. I came back and saw that Bahrain still believes in a simple, clean yet creative approach to food with the same warmth and passion that the Kingdom offered when I was here before.

What is your signature dish and what do you think makes it a hit with diners?
It would be unfair as the Executive Chef of the biggest F&B-offering (food and beverage) hotel, that I point just one dish as my signature, as there are a few based on different cuisines that will come onto the menus of The Gulf Hotel soon. However, since the situation demands it, I would probably highlight a simple, light yet beautiful dish that’s perfect for any occasion. Sundried tomato-crusted baby hammour served with celeriac puree and brunoise [a cutting technique] summer veggies (zucchini, carrots, tomatoes, peppers), dressed with a saffron lemon emulsion and flavoured oil, accompanied by purple potato chips and caper berries. It’s absolutely fresh and feels very light. It’s the combination of freshness and flavour that would entice any diner. Its presentation is clean and elegant and it has various elements to provide an experience to the palate. ✤