A team effort with Liborio Colonna, chef of Rosewood Abu Dhabi

A team effort with Liborio Colonna, chef of Rosewood Abu Dhabi

Liborio Colonna, executive chef of Rosewood Abu Dhabi

According to Liborio Colonna, executive chef of Rosewood Abu Dhabi, inspiring leadership is what makes a great chef. Here, he tells us more about his experiences and what’s on the menu at the prestigious property.

How do you ensure staff focus and productivity in high-pressure environments?

After many years, I have come to realize that the key to fostering focused and productive staff is happiness in the workplace. Given the fact that we spend countless hours in the kitchen versus at home with family, it’s vital for everyone to be content and perform well under pressure.

What are your strategies for fostering a collaborative environment and nurturing the professional growth of your culinary team?

Usually, my team members know one other, unlike other places, because I like to rotate them between kitchen. Therefore, they learn not only one section but many more and create a solid foundation to be a great chef in the future. Indeed, one of my goals is to develop the careers of my team. Consequently, so far I am proud of what I have achieved, seeing many of them in large hotels or independent restaurants.

How do you plan to elevate the dining experience at Rosewood Abu Dhabi and enrich the hotel’s culinary offerings?

Since I arrived, I’ve been brainstorming ideas to enhance the dining experience. Thus, I intend to give each of the hotel’s dining venues a distinct identity. Moreover, there are exciting developments planned for Rosewood Abu Dhabi in the coming months. However, you’ll have to wait a bit longer for details. As a little spoiler, we’re rolling out a brand-new menu for Hidden Bar, featuring an array of tapas options.

As an executive chef, what are your priorities in terms of culinary innovation, operational efficiency and team development at Rosewood Abu Dhabi?

The first and most crucial priority for success and consistency is to develop and train the team. Imparting my culinary knowledge helps them embrace my vision for the future of Rosewood Abu Dhabi and allows them to enjoy a work-life balance.


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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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