“Customers’ Happiness is my highlight” - Mr Udo Gross, Executive Chief of Mövenpick Hotel
Tuesday, December 2, 2014
Famous Executive Chef in Middle East, Mr Udo Gross from Germany, took charge as the new Executive Chef of Mövenpick Hotel, Shuwaikh, with a wealth of experience across the globe.
Mövenpick Hotel Kuwait is one of the finest hotels in the city, located in the heart of Kuwait Free Trade Zone, Shuwaikh. With authentic antiques and artwork, it is undeniably one of the most distinguished hotels in Kuwait. Mövenpick Hotel Kuwait has a variety of dining options that start with an all-day dining restaurant, to speciality restaurants and an English-style tea lounge
IndiansinKuwait.com had the pleasure of sitting with Mr Udo Gross, the Executive Chef at Mövenpick to learn more about the man behind the delicious tastes.
IIK: Can you brief us about yourself?
I am a German and have been working for more than 40 years in the hotel industry. I have worked as an Executive Chef across the globe which includes Europe, Africa, Middle East Countries, Pakistan, Sri Lanka, Australia and many more.
IIK: Being a German how did you came across specializing in Indian Cuisine?
The Indian Community in the Middle East mainly in the Gulf is very huge. When I was in Bahrain Gulf Hotel for almost 6 years, there were a quite a lot Indian Weddings happenings and the Indian chefs there used to prepare variety of Indian Cuisines. Indian Cuisine mainly consists of Tandoori, Kurma, Biryani etc and are very spicy.
IIK: What’s your view on the spicy food of India?
The taste of each region is depending on their culture. It depends on what is commonly available to that region. Personally I don’t like spicy food but Indians do love spicy food. I feel it does with disinfecting and keep the stomach in shape. If you go to Spain or Norway the food is bland, they don’t eat much spices and also not much salt. In Germany the dishes are sweeter. Each country is different.
IIK: What is your speciality dish?
When it comes to Indian food, I like the Tikkas, the grilled stuff basically. It’s less oily. Every chef has his own special recipe. I check the end product and see to it that it’s prepared right. I ensure that quality culinary dishes are served to the customers.
I also look out for having customer contact, customer dialogue which means asking their opinions. Customer contact is very important in our business especially for the chef.
IIK: Any unique experience with your customers?
I have a lot of memorable moments. For example once I made sea food and we used to cut Calamari in cubes, the customer commented why you don’t cut it in rings. We said great idea. This was very long ago. Now we cut calamari in rings. Customer gave me a productive feedback and I learnt something from the customer. Feedback from the customers causes results.
IIK: Can you tell us about the highlights of your career?
When I was 29 years of age I was the Youngest Executive Chef for Sheraton chain in the Middle East. This was in the 1980's.
I made the Biggest ‘Kabsa’ in Bahrain. It was a promotion from an Indian Rice Company. They wanted to make the Biggest ‘Kabsa’ and they came to Bahrain and we made it. It went in the Gunnies World of Records and CNN even took my interview. But my main highlights are when my Customers are happy.
IIK: Any Tips you would like to give to our readers?
If the food is too salty you can add some bread to improve the taste. If it’s too spicy for example the biryani you can have it with Yogurt or later drink milk. Yogurt mild’s the spiciness. Also I would like to tell you that in winter, people tends to eat more. When the weather is cold the body needs power to generate heat, that’s the reason why people eat more during cold.
Mövenpick Shuwaikh are now promoting special Indian Cuisine for Indian Wedding starting from 6KD a set menu which includes Appetizers, Main Course and Deserts. The executive chief with the team of Indian chefs at Mövenpick prepare the dishes. They even have everyday International Buffet at their Bays Restaurant located on the ground floor, with a pool view and a garden view. The International Buffet includes special items for the Indians like Chicken Tikka, Kurma, Biryani etc.
They also have other culinary options such as Al Dente Italian restaurant offers variety of delicious Italian Cuisine; Trattoria is renowned for the quality of its freshly baked Pizza and homemade pasta creations. They offer special food for kids if they want to celebrate Birthday Parties. They have Friday brunch with ice-creams. Especially for Indians they have goelsy menu prepared by their Executive Chef with the Mövenpick team, which includes Vegetable cuisines. They are also coming up in few months with outside catering.
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Deepika Nambiar is part of the IIK team and IWIK core team. She does regular contributions to the news portal IndiansinKuwait.com and also for Timesofindia.com.
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