The American chef Todd English talks about bringing his restaurant Olives to Abu Dhabi.
What inspired you to become a chef?
From a young age, I always loved to mess around in the kitchen. It was, and still is, a big part of my family life. Everyone always hangs out in the kitchen. My love for cooking began organically when I found myself, at the age of 9, in the kitchen making a Georgia peach ice in my own ice-cream maker – the old-fashioned kind.
How would you describe your style of cooking?
Classic with a modern twist. Layering flavours is key.
Explain the concept behind Olives.
Olives was my first restaurant concept that I opened up in Charlestown, Massachusetts in 1989 and quickly expanded to Las Vegas, Mexico City and the Bahamas. Olives presents my own interpretation of Mediterranean cuisine that serves house-made pastas, steaks, rotisserie dishes and brick-oven pizzas in a rustic atmosphere.
What are the signature dishes?
We serve a wide variety of delectable dishes. However, if I have to point out a few, they would be the butternut squash tortellini, the tuna tartare and beef carpaccio. They taste irresistible and are firm favourites with Olives’ diners.
Why did you want to open Olives in Abu Dhabi?
Abu Dhabi is definitely an exciting destination for chefs to be in right now. There is great appreciation and love for restaurants and international cuisine.
How involved will you be?
I’ll be very involved at Olives Abu Dhabi. I plan to visit on a regular basis. In between visits, we’ll be in constant contact with our executive team to ensure that the quality level and consistency are maintained.
• Olives opens this June in Venetian Village within the Ritz-Carlton Abu Dhabi, Grand Canal. www.venetianvillage.ae/olives
