Hospitality by Dubai World Trade Centre (DWTC) snagged a total of 65 awards at the internationally-acclaimed culinary competition, Salon Culinaire. Running during Gulfood 2015, the world’s largest annual food, beverage and hospitality show, Salon Culinaire celebrates the world’s finest chefs during a five-day contest across 27 categories.
In total, the 72-member DWTC hospitality team won six gold medals in categories including ice carving, tapas and finger foods, four course vegetarian plated menu, and vegetable carving. The team also won 12 silver and 30 bronze medals, and 17 merit awards.
“Being a part of the winner’s circle is a great honour and a testament to the vibrant team we have at DWTC,” said Chef Raimund Haemmerle, Executive Chef who mentored the team in the lead up to the competition. “Preparing for Salon Culinaire pushes the chefs to their limits and our victory highlights the tenacity and skills that exist within the team. This is a direct result of our philosophy to work hard, serve top quality food, and stay on par with kitchens from leading hotels and restaurants in the UAE.”
Leading the gold medal count for the team was Chef and Artist Jayson Cueto who took gold in three categories: Ice carving, Vegetables Carving showpiece and Individual ice carving. Chef de Cuisine Shyju Varghese took gold in both, the 5-Course Plated Gourmet Menu and Tapas, Finger Food and Canapé categories, bringing his overall tally to 13 gold meals and 23 medals over the last nine years. Joining them was Chef Leonardo Sasa who won gold in the Team Ice Carving category.
Chef Harald Oberender, Director of Kitchens at Dubai World Trade Centre said: “The skills that drive the culinary arts are not simply for food displays. Catering capabilities are an important facet of many organisations, particularly those involved in the MICE sector. We have seen a sharp growth in demand for catering that meets international standards and our wins at Salon Culinaire underscore our multi-skilled capabilities. In a broader sense, our success also sheds light on Dubai’s growing importance in the world of culinary arts, rivalling other major cities around the globe.”
The hospitality team at DWTC has seen its business boom in the last few years, as it continues to deliver a full-service end-to-end catering solution, both at the venue and off-site. Some of the team’s biggest contracts in the recent years off-site include catering for the Etihad F1 Grand Prix, Dubai Airshow 2013, as well as catering for the Dubai Rugby 7s.
Coupled with over 148 chefs, DWTC’s ultramodern kitchen, with 3,650m² of working area, allows for full in-house production and has been awarded the highest Dubai Municipality rating every year since opening in 2003 – only a handful of establishments to achieve the distinction.