Rosewood Abu Dhabi welcomes Francisco Sanabria as Chef De Cuisine at Catalan
Rosewood Abu Dhabi has appointed chef Francisco Sanabria as Chef De Cuisine of Catalan, the hotel’s signature fine dining restaurant. Francisco brings 14 years of experience from some of Spain’s most renowned restaurants to Catalan and introduces a new signature menu inspired by Barcelona’s celebrated culinary traditions.
Catalan prides itself in its artistic combination of traditional and contemporary to create a unique gourmet experience. With ingredients sourced from Catalonia and a carefully crafted beverage list from Spain, Catalan offers impeccable service and outstanding cuisine in a relaxed ambience.
Luigi Romaniello, Managing Director, Rosewood Abu Dhabi said: “Chef Francisco brings an inherent passion and outstanding skill for Catalonian cuisine, alongside his experience at some of the most prestigious restaurants in Spain. Francisco has proven to have flair, creativity and an intense pursuit of excellence, all of which will help further build on the success of Catalan and take the restaurant to even greater heights”.
Francisco Sanabria started his career with an apprenticeship at the Michelin three-star Akelare in San Sebastian, following which he joined the Michelin three-star Sant Pau in Barcelona as Chef de cuisine. Chef Sanabria served as a chef consultant when Sant Pau opened a branch in Tokyo, with the restaurant achieving an impressive two Michelin stars shortly after opening. Francisco has been a part of the success of the Michelin two-star restaurant Moments, in the Mandarin Oriental, Barcelona as well as the Bar Canete, where he was in charge of this prestigious kitchen.
Commenting on his appointment, Francisco said: “I am thrilled to join Catalan’s talented team and bring my passion for Catalonian cuisine to an already stellar dining experience. I look forward to offering guests an authentic glimpse of Barcelona’s flavors and aromas through some of my seasonally driven dishes.”
The new menu includes appetizing starters such as the Carabinero tartare and Roasted steak of foie gras and flavorsome mains such as the Oven roasted seabass, and traditional Catalan Lobster and vegetable fideua. Chef Francisco’s dessert creations such as the Berry melody with strawberry and rose cream ice cream, mascarpone mousse and lemon blueberry soup are the perfect ending to a meal at Catalan.
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