Reaching Michelin heights with Anna Maria Giudice of Sea Fu

Reaching Michelin heights with Anna Maria Giudice of Sea Fu

Anna Maria Guidice_Sea Fu

Exceptional dining experiences and a strong team spirit guide Anna Maria Giudice, the manager of Sea Fu. Here, she talks about her role and the restaurant’s coveted Michelin Guide recognition.


You’ve been instrumental in maintaining high quality and standards, contributing to the restaurant’s recognition in the Michelin Guide for two consecutive years. What can you tell us about your approach to managing a diverse team?

 I believe in creating an environment where every team member feels valued and empowered. This empowerment allows them to bring their unique strengths to the table.

We care deeply about ensuring everyone feels a sense of belonging and comfort. Consequently, this allows them to add a piece of their own personality and background into the overall experience. Furthermore, we work together like an orchestra, creating an extraordinary symphony that emphasizes continuous growth and professionalism. This approach ensures a seamless dining experience for our guests.

Achieving Michelin status isn’t just about the accolades; it’s a reflection of our unwavering commitment. Moreover, our commitment is to providing top-notch service and unforgettable dining moments. We’re constantly refining our techniques and exploring new ways to elevate the guest experience. From the ambience to the cuisine, we strive for excellence. At Sea Fu, it’s not just a job — it’s a passion for delivering luxury and care with every dish we serve.

How do you incorporate sustainable practices into your operations?

We believe waste management cannot be ignored; it must be addressed with creativity and sensitivity, which our team embodies wholeheartedly. One of our key initiatives is recycling used chopsticks through craft master sessions where we transform them into chopstick rests or teapot trays for use in the restaurant. By involving our team in this process, we foster a sense of ownership and pride in our sustainability efforts, reinforcing our collective commitment to minimizing waste and maximizing creativity.

Additionally, Sea Fu’s chef de cuisine, Marcel Finsterer, sources 80 percent of our ingredients from sustainable and zero-impact producers, ensuring our menu aligns with our environmental values. We have also eliminated plastic usage entirely and offer takeout options to minimize waste, a practice highly appreciated by our local guests. Our sustainable efforts aim to blend innovative solutions with daily operations to create a positive impact on the environment while maintaining the high standards of luxury and care our guests expect.

As a sommelier, how has your approach to wine selection evolved over the years?

In Dubai, an international market where wine prices significantly influence perception, it’s important to balance quality and cost to enhance the guest experience. This balance involves a constant search for exceptional labels that offer both value and excellence. Therefore, I am constantly curating our wine list to feature rare and unique vintages. I select each label for its ability to provide a distinctive experience for the refined palate.

How do you train your team at Sea Fu to ensure they can provide guests with exceptional wine recommendations and service?

We believe in igniting curiosity to foster a genuine desire to learn. Our approach to training our team goes beyond the basics. Furthermore, it’s about nurturing a passion for wine and service.

We work closely with our sommelier, leaders and chefs to provide ongoing education. This includes immersive tastings and online connections with renowned wineries. These experiences deepen our team’s understanding of wine and inspire them to share their knowledge with enthusiasm.

By continuously investing in their development, we empower our team to go beyond just recommending wines. They create memorable experiences for our guests, guided by a genuine love for what they do. It’s our dedication to excellence that sets Sea Fu apart.


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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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