You’ve been instrumental in sustaining prime quality and requirements, contributing to the restaurant’s recognition within the Michelin Information for 2 consecutive years. What are you able to inform us about your strategy to managing a various staff?
I consider in creating an surroundings the place each staff member feels valued and empowered. This empowerment permits them to deliver their distinctive strengths to the desk.
We care deeply about guaranteeing everybody feels a way of belonging and luxury. Consequently, this enables them so as to add a bit of their very own character and background into the general expertise. Moreover, we work collectively like an orchestra, creating a rare symphony that emphasizes steady development and professionalism. This strategy ensures a seamless eating expertise for our visitors.
Attaining Michelin standing isn’t simply in regards to the accolades; it’s a mirrored image of our unwavering dedication. Furthermore, our dedication is to offering top-notch service and unforgettable eating moments. We’re always refining our strategies and exploring new methods to raise the visitor expertise. From the atmosphere to the delicacies, we attempt for excellence. At Sea Fu, it’s not only a job — it’s a ardour for delivering luxurious and care with each dish we serve.
How do you incorporate sustainable practices into your operations?
We consider waste administration can’t be ignored; it should be addressed with creativity and sensitivity, which our staff embodies wholeheartedly. One among our key initiatives is recycling used chopsticks by craft grasp classes the place we remodel them into chopstick rests or teapot trays to be used within the restaurant. By involving our staff on this course of, we foster a way of possession and satisfaction in our sustainability efforts, reinforcing our collective dedication to minimizing waste and maximizing creativity.
Moreover, Sea Fu’s chef de delicacies, Marcel Finsterer, sources 80 % of our elements from sustainable and zero-impact producers, guaranteeing our menu aligns with our environmental values. Now we have additionally eradicated plastic utilization solely and provide takeout choices to reduce waste, a observe extremely appreciated by our native visitors. Our sustainable efforts goal to mix modern options with each day operations to create a constructive influence on the surroundings whereas sustaining the excessive requirements of luxurious and care our visitors anticipate.
As a sommelier, how has your strategy to wine choice advanced through the years?
In Dubai, a global market the place wine costs considerably affect notion, it’s necessary to steadiness high quality and price to reinforce the visitor expertise. This steadiness entails a continuing seek for distinctive labels that provide each worth and excellence. Subsequently, I’m always curating our wine listing to function uncommon and distinctive vintages. I choose every label for its potential to offer a particular expertise for the refined palate.
How do you practice your staff at Sea Fu to make sure they will present visitors with distinctive wine suggestions and repair?
We consider in igniting curiosity to foster a real need to be taught. Our strategy to coaching our staff goes past the fundamentals. Moreover, it’s about nurturing a ardour for wine and repair.
We work carefully with our sommelier, leaders and cooks to offer ongoing schooling. This contains immersive tastings and on-line connections with famend wineries. These experiences deepen our staff’s understanding of wine and encourage them to share their information with enthusiasm.
By constantly investing of their growth, we empower our staff to transcend simply recommending wines. They create memorable experiences for our visitors, guided by a real love for what they do. It’s our dedication to excellence that units Sea Fu aside.
