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.
