How did it really feel to open MIKA, your restaurant in Yas Marina?
Undoubtedly, opening MIKA was a significant milestone. Most cooks dream of getting their very own place, and this turned a actuality for me final 12 months. I made a acutely aware choice to behave. Nonetheless, launching a restaurant is undeniably difficult. There are quite a few transferring elements and detailed selections to make, starting from menu design to workers tradition. Moreover, it serves as an extension of your persona, and projecting the best picture turns into essential.
Regardless of all these stresses, we determined to open a number of days earlier than the Abu Dhabi F1. Let’s simply say it was a baptism of fireside. Nonetheless, the workforce pulled by, and MIKA made a outstanding first impression. Restaurateurs from New York and London visited the place, and the reward we acquired was deeply gratifying.
What are you able to inform us concerning the restaurant itself?
At MIKA, we deal with small plates and sharing platters, thus fostering communal eating. Folks take pleasure in high quality meals at an affordable worth, complemented by a fantastic playlist, décor and workers. Moreover, our strategy is straightforward: cooking dishes we take pleasure in, fostering a artistic kitchen brigade. The distinction may be discovered within the each day altering menu, which makes use of a sturdy community of suppliers. Notably, I construct the menu round produce that’s accessible and contemporary. Moreover, our zero-waste coverage ensures nothing is discarded.
What’s the significance of visitor interplay and the way does this influence the general eating expertise?
Personally, I’ve skilled common meals with wonderful service at some eating places, but I’ve returned. I consider {that a} restaurant is pushed by folks, fostering relationships and real hospitality, akin to internet hosting a great pal at dwelling. Moreover, at MIKA, our open kitchen and counter eating foster transparency. Friends witness your complete cooking course of, and we encourage interplay, questions and curiosity.
Why did you go for a seasonal menu and what’s the attract of such an providing in a restaurant?
In my opinion, making use of produce at its peak, particularly when it’s in season, is the very best technique. Past that, this strategy compels cooks to be artistic, holding them on their toes with ongoing exploration of novel recipes and components. Moreover, a stagnant menu repeated yearly can result in monotony, visitors shedding curiosity and the enterprise turns into unsustainable. Whereas unquestionably difficult and much from snug, embracing fixed change and adaptation proves extremely rewarding. So, whereas the dynamic nature of this strategy could current obstacles, the payoff by way of innovation and sustained visitor attraction is definitely worthwhile.
What are your future plans?
I haven’t given a lot consideration to the distant future. Presently, my major focus is on cultivating MIKA’S popularity for delivering distinctive meals at reasonably priced costs. Moreover, my ardour lies deeply within the realms of meals and hospitality. So, somewhat than meticulously planning each step, I select to embrace the journey. Maintaining an open thoughts permits me to adapt to unexpected alternatives and challenges, fostering a dynamic and versatile strategy to the ever-evolving culinary panorama.
