INTERVIEW - JEAN IMBERT, CHEF AT THE LANA, DORCHESTER COLLECTION: "I SURROUND MYSELF WITH RELIABLE AND MOTIVATED PEOPLE" (Émirats arabes unis)
The French chef discusses the opening of his two restaurants in Dubai, and the keys to his international success. |
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INTERVIEW - JEAN IMBERT, CHEF AT THE LANA, DORCHESTER COLLECTION: "I SURROUND MYSELF WITH RELIABLE AND MOTIVATED PEOPLE" (Émirats arabes unis)
The French chef discusses the opening of his two restaurants in Dubai, and the keys to his international success. |
Catégorie : Moyen Orient - Émirats arabes unis - Interviews et portraits
- Gastronomie
- Gastronomie - Interviews
Interview de Vanessa Guerrier-Buisine le 05-06-2024
Jean Imbert is the chef to watch. From Cannes to Dubai, via the Brando, the world's most luxurious hotels are snapping up his services, to imbue their tables with his culinary identity and to enjoy his influence among international celebrities. For Journal des Palaces, Jean Imbert agreed to look back at some ofhis latest openings, two gourmet addresses within The Lana, the new jewel in the crown of the Dorchester Collection in Dubai.
In the High Society and Riviera restaurants, the chef is developing a cuisine nourished by his roots and his taste for an atmosphere that is both upscale, chill, and friendly. At the Riviera, guests can sit down at breakfast and enjoy a French atmosphere, as the property is an ode to the French Riviera, its dolce vita, and Mediterranean cuisine. At High Society, the identity is more festive. The Lana rooftop is transformed throughout the day, giving way to a fusion of music, cocktails and shared cuisine, celebrating the French art of living.
To succeed, the chef has once again surrounded himself with people who, like him, are driven by a mixture of perfectionism and pleasure. Meet the genius of the kitchen.Journal des Palaces: After the Plaza Athénée, you are pursuing your adventure with Dorchester Collection at the Lana in Dubai. What do these two properties have in common, and what are the differences between them?Jean Imbert: The Plaza and the Lana are very different: first of all, their locations are completely different. For example, we couldn't serve the Riviera menu at the Relais Plaza and vice versa.
On the other hand, our Cour Jardin menu at the Plaza Athénée, which is more summery, has some similarities with the Riviera menu. We have added some signature dishes to the menu, such as the tuna tartare or the “corn, corn, corn”.You have opened two restaurants, Riviera and High Society, at the Lana. Could you define the two identities of these restaurants?Riviera is a very sunny, bright restaurant, with a view over the marina and a menu with Mediterranean accents. At High Society we're on the hotel rooftop, facing the Dubai skyline, with a made-to-measure cocktail menu and small sharing dishes.Did you work with Nicolas Caupain, director of F&B, to create this identity?We worked with Nicolas and the rest of the team on both projects. Nicolas has the knowledge of Dubai that I have less, and my role is to be creative and develop concepts that, I hope, will work. It was a team effort.What are the service standards in these properties?The Lana is part of the Dorchester Collection group. It obviously has to have a high standard of service.How did you build the teams for each of these restaurants?As with every property, you first have to find the most important people, the 'key posts' such as the head chef or the dining room manager, who will then build a team around them.
That's how we did it for Riviera and High Society, and I'm very proud to work with people like Etienne, Sofia and Paul-Marie.The Jean Imbert brand is expanding internationally. How do you ensure consistency in the quality of the experience you offer in your various properties?I try to surround myself with highly skilled people. The human element is at the heart of every project, and to maintain consistency I have to surround myself with reliable, motivated people who take on projects as if they were their own. I'm very lucky to be able to do that, and to work with such wonderful people.
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