Perfecting Simplicity
Gautam@2022 After more than a decade of success at Capri Palace in Italy, acclaimed chef Andrea Migliaccio has broadened his culinary horizons to the Middle East. Located within the epochal Burj Al Arab Jumeirah, the Dubai outpost of his distinguished two-Michelin-starred restaurant, L’Olivo, is setting a new benchmark for transcendental Mediterranean cuisine in the United Arab Emirates.
A native of Italy’s beloved island of Ischia, Andrea Migliaccio was born with an innate passion for cooking. Ever captivated by his homeland’s beauty, culture and culinary heritage, Andrea channels this into his work as a chef. From humble beginnings to a star-studded career, he has steadily worked his way up the ranks since he was a teenager to realise his dream of delivering the pinnacle of Mediterranean cuisine to his diners.
“I was born in Ischia, an island northwest of Capri; this is where most of my inspiration comes from. My grandmother was well-known on the island for her cooking skills, and she inspired me to become a chef.
“I started my career working every summer in the kitchens of various restaurants in Ischia. After my military service, I had the chance to take my culinary career to the next level. Driven by my desire to elevate my skill set, I travelled around Europe working alongside Xavier Pellicer at Hotel ABaC, Alain Ducasse at Plaza Athénée, Antonio Guida at Il Pellicano and Enrico Derfingher.
“In 2005, I joined L’Olivo at Capri Palace as the Junior Sous Chef and worked my way up the ranks, becoming Executive Sous Chef in 2007 and, in 2009, Chef de Cuisine, where I led the opening of Il Riccio. In 2010, I became the Executive Chef at Capri Palace, overseeing both L’Olivo and Il Riccio. I also led the opening of Ristorante Capri within the Hotel Mont Cervin Palace in Zermatt, which was awarded one Michelin star. In 2011, I received the first Michelin star at L’Olivo and the second in 2012. In 2013, Il Riccio was also awarded one Michelin star. In 2021, I was honoured to be appointed Executive Chef at Burj Al Arab Jumeirah.
“Every experience I’ve had has played an important part in my development as a chef. In every role, I learned new techniques and gained valuable skills. When I worked with Alain Ducasse, I learnt the French technique, and from Xavier Pellicier, the Mediterranean authenticity and his ability to incorporate herbs into his cooking. I have always been interested in travelling to develop my skills and learn new techniques; I always strive to improve and never stop learning.
“Ultimately, my mentor remains my grandmother, who truly made me discover my passion and love for this job. I remember when I used to help her in the kitchen and when we used to source the best products from the island together — everything started from there.”
Through his work at L’Olivo, both in Dubai and Capri, Andrea hopes to communicate this deep-rooted love for food and cooking that his grandmother instilled in him to his guests. To achieve this, the chef focuses on two key elements: simplicity and quality.
“I am inspired by seasonal ingredients and the simple principles of tradition and innovation. Simplicity is key when cooking Mediterranean cuisine, and I ensure every dish is appealing both in its presentation and taste. When I create new dishes, I always first make sure that they reflect the simplicity and quality of Mediterranean cuisine. Before we finalise and put a dish on the menu, we test and adapt it multiple times until it is perfect. I am grateful to be surrounded by constant sources of inspiration; the team and city we live in have a rich multicultural mix that I am always inspired by or learning something new from.”
Taking cues from the restaurant’s setting, which features a striking floor-to-ceiling aquarium as its focal point, L’Olivo at Al Mahara spotlights an array of seafood-centric dishes. The Dubai offerings are designed to parallel those at the Capri counterpart, so guests can expect signature dishes rife with flavour and narrative, all executed with the same attention to detail and superior ingredients that the original L’Olivo is known for.
“There are a few differences [between the two restaurants] as Capri is a seasonal destination with a changing menu to reflect that. In Dubai, as we operate throughout the year, we work with ingredients available according to the season. They do have similarities, with both offering a bread trolley where guests can pick from a variety of homemade breads and a selection of Italian olive oil, the crudo trolley offering an array of raw fish, and the digestive trolley for the perfect end to the meal.
“At L’Olivo at Al Mahara, we strive to create an ambience that brings to life the Italian spirit through high-quality service, attention to detail and authentic flavours. My aim is to make our guests feel the passion of my cooking through everything I do.
“We offer both an à la carte and degustation menu at L’Olivo at Al Mahara. The degustation menu takes guests through my personal culinary journey of my most iconic dishes. It features panzanella salad with grilled scallops; lemon tagliolini with red prawns, burrata and oyster leaf; tomato risotto; and gilthead with Mediterranean sauce. The à la carte menu is inspired by the flavours of the ocean, featuring a variety of dishes, including raw and freshly caught seafood and a fresh pasta selection.”
Naturally, the chef ’s favourite dish is an Italian classic, too — but with an elevated twist, of course.
“My favourite dish is the Tagliolini al Limone (lemon tagliolini), which I’ve been cooking throughout my career. Tagliolini is a type of long, freshly made pasta which is glazed in burrata cream with Mediterranean herbs such as oyster leaf and glassworth, topped with fresh burrata and Sicilian prawn tartare. I constantly revisit the dish to adapt and improve it, but I always ensure it doesn’t lose its authenticity.”
“Ultimately, my mentor remains my grandmother, who truly made me discover my passion and love for this job. I remember when I used to help her in the kitchen and when we used to source the best products from the island together — everything started from there.”
In tune with keeping the culinary offering at L’ Olivo as reflective of his homeland’s culinary culture as possible, the provenance of the ingredients that Andrea cooks with is key. Sourcing the best quality produce from the Mediterranean and surrounds, the chef is able to create Italian cuisine of the highest calibre that encapsulates the genuine flavours of this beloved country in all its glory.
“My favourite ingredient is extra virgin olive oil. For me, it is the perfect representation of Italy. There are over fifty varieties, each having different characteristics and flavours that can bring out specific flavour profiles.
“We source our products from the highest quality producers both in the region and internationally. There are a few items that we source specifically from the Mediterranean region to ensure authenticity. We are constantly testing our produce to ensure it measures up to the quality and authenticity we serve.”
As a restaurant designed for intimate dinners and gourmet tasting menus, Al Mahara couldn’t be a more fitting choice for chef Andrea Migliaccio’s strokes of gastronomic genius. An iconic address in Dubai, the awe-inspiring venue transports guests to the depths of the Mediterranean sea. Here, intense blue, red and gold hues coalesce, drawing attention to the pièce de résistance: the full-length aquarium around which the restaurant is built. From wall to wall, opulent light fittings and plush, bespoke furnishings create a real sense of occasion, eluding to the culinary spectacle that awaits.
“L’Olivo at Al Mahara is located on the ground floor of the Burj Al Arab Jumeirah. It is built around a stunning aquarium that contains 300,000 litres of water and over 500 fish. The setting makes guests feel like they are having an underwater experience; its unique and elegant design fully immerses our guests into our seafood Mediterranean theme. The mesmerising floor-to-ceiling tropical reef aquarium enhances the overall dining experience and gives our guests the opportunity to explore tradition within the Mediterranean shores as well as innovative flavours.
“I joined Burj Al Arab Jumeirah during the pandemic, where we realised the potential of bringing L’Olivo to Al Mahara. With stunning interiors and a highly skilled team, it was the perfect fit for L’Olivo, and I’ve enjoyed every moment so far. To bring L’Olivo to Dubai, it had to be in a venue that was unique and fit the authentic Italian experience.”
With a setting as remarkable as this, and an equally impressive culinary offering to match, it’s no surprise that L’Olivo at Al Mahara has become the dining destination to visit in Dubai. And to guests’ delight, they won’t be disappointed by the hype because Andrea has made it his mission to cement this restaurant as one of the city’s foremost temples of Italian gastronomy.
“My main goal is for L’ Olivo at Al Mahara to be recognised among the best Italian restaurants in Dubai and continue to be awarded and recognised by global culinary guides. I would like to see L’Olivo at Al Mahara grow from strength to strength, constantly developing and innovating to ensure our guest experience is always of the highest quality.”
“My biggest achievement will always be seeing guests leave my restaurant with fond memories of an experience that they will never forget. Next, being able to build a talented team that I have been able to constantly work with throughout the years has been significant to my career and success. And, of course, being recognised for all the hard work and consistency from international culinary guides also makes me immensely proud.”
Looking back at all he’s already managed to accomplish in his career, Andrea remains humble in his success. His philosophy has always been to remain passionate and devoted to his job. His ingrained and enduring love for the culinary arts permeates through his work, and this, paired with his foresight, innovative spirit, dedication to consistency and great respect for tradition, make him an indisputable force in the kitchen.
Sourced From: https://issuu.com/sloane-trading-international/docs/four_india_june_-_september_2023?fr=sN2QzMDE1MDA0MQ
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