Crab Tavern Dubai at Media One Hotel has appointed Charlie Rowan as head chef.
The London-trained chef has overhauled the outlet with a new menu featuring fresher ingredients, classic cooking techniques and summer dishes.
Chef Rowan has revamped menu items such as ‘Best of the West’ bucket and the grilled seafood platter, while introducing new recipes such as the grilled squid salad and the fisherman’s pie.
Commenting on the new menu, chef Rowan said: “We’ve introduced new preparation techniques across the menu and we now dry cure our salmon on-site with salt, sugar and spices, using charcoal and woodchips to smoke it”, says Rowan. “We’re also creating the best burgers in the city, making the patties with meat sourced from local butchers and minced onsite.”
Bringing over 15 years’ experience to the emirate, Rowan previously held the position of head chef at Geales, in the Sanctum Hotel, Soho, London.
Working alongside Ollie Burgess, who trained with Marco Pierre White and Gordon Ramsay, chef Rowan helped transport the Geales brand to Le Royal Meridien Beach Resort and Spa, Dubai.
Most recently, he held the role of senior chef at Quo Vadis, working alongside ‘Great British Menu’ judge and head chef, Jeremy Lee.