Hévéa Café, a culinary haven in Bahrain, has welcomed Chef Guy Gateau as its new maestro of the kitchen as well as the property's new general manager.

Hailing from France, Chef Gateau has an innate history with food that transcends traditional perspectives. Perceiving his career as an art and constantly channeling his energy into beautifully presented, succulent dishes that rival those of any internationally acclaimed high end bistro, Chef Gateau manifests his affinity for the culinary world through his relentless forays into its innovative side. Also running the show as the general manager of Hévéa Café, Chef Gateau is transforming the café into one of Bahrain’s premium destinations for those with a refined taste looking for an experience that hits right at home with his unique ability to satisfy all tastes.

Elaborating on his dual role in Hévéa Café, he said: “As the general manager of Foods Unlimited, Hévéa’s parent company, I have a multi-faceted role in the operation.  Of course, my culinary background is the driving force. Hévéa’s concept was already mapped out and the menu designed. However, to make the vision of the owners a reality, I have made several changes to the menu and have trained our chefs and kitchen staff on new dishes like the very popular “Excoffier’s Madras Kingfish” and enhanced our pastry menus. I have also worked with the staff to develop more leadership on kitchen and service teams and a spirit of cooperation between the two forces.”

Chef Gateau has over 30 years experience in the hospitality industry and has worked extensively in Europe, North America and the Middle East. He holds a Master Chef classification with the highest level of training in Sous Vide cooking and state-of-the-art equipment. Gateau’s early career as a chef was spent in some of France’s most renowned Michelin-starred restaurants, including the Restaurant Alain Chapel and the Laurent. He served as the chef de cuisine at the Canadian Embassy in Moscow and followed that up with prominent stints in establishments with high volume operations like the Ritz Carlton in New York, John F. Kennedy Center and Potomac in Washington, DC. He later became consulting chef for The Royal Palace of the Emir of Qatar in Doha, Qatar, personally executing all functions for visiting dignitaries and heads of state granting him experience and expertise unrivalled.

Expanding on his experience and its significance, Chef Gateau said: “I have always worked with multi-cultural staff from around the world.  These interactions broadened not only my culinary knowledge but management skills as well. One is the sum of his/her own experiences. This is what I bring when I work on a project and what makes me a professional. And of course, one cannot avoid adding a personal touch in this line of work. Although the quality of the food is paramount it is just a part of the whole experience. In following that philosophical ideal, I have made many changes here at Hévéa since my arrival with the culinary side reflecting just one of those changes.”

Speaking about Hévéa Café’s elaborate interior setup, he said: “From a great location at the ground floor of Al A’ali Shopping Complex, Hévéa Café boasts a great dining room, inspiring décor, relaxing space located between two open terraces, one inside the mall and the other on an outside terrace. We buy only fresh foods and select the best ingredients we can find. We focus on great teas and coffees, and the freshest inspired mocktails. We follow the great taste, food vision and appreciation of our owners.  By coupling team spirit and a natural talent for a casual approach enveloped in a classy ambience, we have a winning operation.”

To commemorate the holy month of Ramadan, Hévéa Café will have a special Ramadan Menu that will cater to the local cultural requirements in taste. Chef Gateau and his team are creating an entirely new separate menu that will consist wholly of Middle Eastern dishes with the distinguished signature of Hévéa Café as opposed to just incorporating elements into their existing menu, thus highlighting the Café’s propensity towards innovating to propagate the utmost satisfaction of their clientele. - TradeArabia News Service