Limitless innovation with Brunello Restaurant’s chef de cuisine Andrea Kosarew

Limitless innovation with Brunello Restaurant’s chef de cuisine Andrea Kosarew

Brunello Restaurant’s chef de Cuisine Andrea Kosarew

Italian-Canadian chef Andrea Kosarew discovered his passion for food at the age of two. Here, he shares how he turns limitations into innovations at Brunello Restaurant at Kempinski Hotel & Residences Palm Jumeirah.

 How would you describe your creative process when it comes to menu development at Brunello Restaurant?

Developing a menu requires certain points to be checked. For example, the seasonality of the ingredients and ensuring the developed dishes work in tandem with the season. It is also important to offer dishes that suit the demands of the guest. From ideas to documenting small changes and execution, the development of each dish change significantly each time until a satisfactory result is achieved.

How does your heritage influence your cooking?

I have traveled a great deal from a young age. Thus, I have experienced many cultures and different cuisines. Many of the techniques, styles and flavors in my cooking are heavily influenced by things I picked up while traveling.

How has mentorship played a role in your development and how do you plan to pay it forward?

I have had many great mentors and worked with some incredible chefs. Consequently, I learned a great deal from them. I am happy to have worked with many talented chefs. Each one has something different and unique to offer. In my current role, I am committed to providing the same knowledge. Furthermore, I believe it is essential to create a healthy work environment. Thus, the team successfully communicates and coordinates. Additionally, my goal is to ensure that they look forward to going to work.

How do you plan to further elevate the dining experience for guests at Brunello Restaurant?

We always strive to create a personalized experience at Kempinski for guests, attending to their preferences and dietary needs. Thus, it is important to make sure the guest is getting a tailored experience.



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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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