- The Capital Club, Dubai’s premier private business club, has appointed the former Executive Pastry Chef at Hotel Café Royal, Andrew Blas as Executive Chef.
Andrew began his career in the UK at the Award winning Michelin starred Samling Hotel, before moving to the two Michelin starred Le Manoir Aux Quat`Saisons, working under the direction of renowned Chefs Raymond Blanc and Benoit Blin. In 2012, he joined the Hotel Cafe Royal, London, where he was responsible for the patisserie in its entirety, including The Café, offering house-made artisan cakes, pastries and chocolates, the Ten Room restaurant, the iconic Oscar Wilde Bar, where afternoon tea was served daily, and The Domino fine-dining restaurant in the private member’s club.
As Executive Chef of Capital Club Dubai, Blas will bring his wealth of experience and award winning expertise to the current team, headed up by Head Chef Enrico Paiola to develop the team, create a new menu offering for the members.
Signature dishes being introduced in the Members bar will be inspired by the classics that we grew up with, food that we always loved, evocative of the legendary hotels and gentlemen’s clubs of the past. Nostalgic dishes such as steak and mushroom pie with sweet glazed baby onions and Eton Mess will grace the menu.
Whereas the Club’s fine dining restaurant, will offer an alternative Mediterranean cuisine, with dishes that include: Bavette steak with garlic and parsley, heirloom tomatoes with fresh burrata and traditional lemon tart.
Andrew Blas, Executive Chef, Capital Club Dubai: “It’s an honour to be working with the team at Capital Club to refresh their menus and recipes. Members are going to experience a new level of quality as we aim to deliver an outstanding culinary experience.”
Ian Palmer, General Manager, Capital Club Dubai: “Having worked with Andrew Blas and experienced his incredible creations at Hotel Café Royal, I am so thrilled that he is part of the team and will be able to implement his magic in the kitchen for our members.”
Blas was awarded the Academy Award of Excellence at the Academy of Culinary Arts and received silver medals at the Hotelympia competition in London for chocolate sculpting, as well as taking the captaincy of the UK pastry world cup team in 2017.