Simply Abu Dhabi Magazine XVII

3 5 S I M P LY A B U DH A B I strong knowledge of the menu. If you’re unsure what to order, all you have to do is ask your server for suggestions and they will help you select just the right thing. It’s all part of the spirit of izakaya that Zuma celebrates. A core part of Zuma’s success lies in its ability to pick up- and-coming locations for new openings, such as the DIFC in Dubai, identified before it became a global dining hub. The Galleria represents the core of Abu Dhabi’s new Central Business District, an area Sheikh feels has the potential to become the Manhattan of Abu Dhabi. The business crowd are perfectly catered to with Zuma’s award-winning Ebisu lunch menu, but not to worry – there’s a vibrant nighttime scene as well, in addition to a laid-back, family-friendly Friday brunch offering. Interview with Rainer Becker, Founder & Restaurateur, Zuma What is your career background and what initially inspired you to get into the hospitality industry? I always wanted to cook. My father decided it wasn't much of a career, so he sent me to his friend’s restaurant to work washing pots one summer – enough to put off any young kid, right? I came back more fired up than before, so from that moment he supported me. My training was traditional and I worked in a few restaurants of note at that time in Germany. I was given the position of Executive Chef at the Park Hyatt Hotel, Sydney in the early 1990s. I loved Australia and their approach to the whole eating experience, especially grilled food and just the fun of dining. Things took a fated turn, I’d say, when I was appointed exec chef of Park Hyatt in Tokyo. It was the first time I spent any length of time in Japan, over five years in all, and it was a period of discovery. During that time, I learnt about the subtlety and purity of the Japanese food culture, and the tastes and flavours and indeed textures of Japan. That's when I came up with the idea of Zuma. How would you describe your cooking style? It's modern Japanese cuisine, inspired by the informal izakaya style of dining. The food is authentic, but not traditional. I wanted to bring Japanese food to a wider audience, so my flavours are maybe more robust than those you will find in Japan, where the subtlety of flavour and texture need to be understood and respected. What are you like with your team in the kitchen? I personally am very hands-on and visit the different locations continuously. I couldn’t be office-based; it’s just not my energy. With this industry you need to be in the restaurant, you need to be part of it. I am lucky to be surrounded by an incredible team. We train and develop