Leading Kitchens Through Culture and Creativity

Exclusive interview with Chef Luca Bertelloni, The Ritz-Carlton Abu Dhabi, Grand Canal

You have worked across a range of international culinary environments and cuisines. How has that journey shaped your approach to leading the culinary operations at The Ritz-Carlton Abu Dhabi, Grand Canal?

Working in different kitchens and across different cultures has taught me the importance of adaptability, creativity and respect for culinary traditions. My Italian roots gave me a strong foundation in discipline and an appreciation for quality ingredients. At the same time, my international career has broadened my understanding of different cuisines and approaches to hospitality.

These lessons are particularly valuable at The Ritz-Carlton Abu Dhabi, Grand Canal, where I oversee eight distinctive dining outlets, each with its own culinary identity. My role is to maintain a shared commitment to quality and consistency while giving our chefs the freedom to bring their own creativity and expertise to the table.

I have also learned that successful kitchens are built on strong teams. I lead by example, build trust, and create an environment where chefs feel supported and encouraged to grow. Ultimately, good leadership brings people together around a shared vision while allowing individual talent to flourish.

What role does local produce, culture, and heritage play in shaping the resort’s culinary offerings, and are there particular UAE ingredients or traditions that you enjoy working with?

Local produce, culture and heritage play an important role in shaping our culinary philosophy at The Ritz-Carlton Abu Dhabi, Grand Canal. For me, food is one of the most meaningful ways to connect with a destination, and the UAE has a rich culinary heritage worth celebrating. We are fortunate to have access to excellent local ingredients, from fresh seafood and oysters to dates and honey, and I believe in showcasing these products wherever possible.

We work closely with local farmers and producers and have our own vertical farm at the hotel, where we grow fresh herbs used across our kitchens. This allows us to incorporate locally grown ingredients into our menus while supporting more sustainable culinary practices.

I also draw inspiration from Emirati and Middle Eastern hospitality traditions, particularly the emphasis on generosity, sharing, and bringing people together around the table. At Mijana, our MICHELIN Guide-selected restaurant, regional flavours and culinary traditions take centre stage. At the same time, Li Jiang combines contemporary Asian cuisine with magnificent views of the Sheikh Zayed Grand Mosque. Both offer guests a different perspective on Abu Dhabi’s rich cultural identity, something we aim to celebrate throughout our culinary offerings.

As guest expectations evolve, how do you see the relationship between luxury dining and sustainability changing? Can a more responsible approach also enhance the overall dining experience?

Sustainability and luxury dining are becoming increasingly connected, with guests more conscious of where their food comes from and how it is produced. Exceptional dining is no longer just about premium ingredients and presentation, but also about the responsibility we take in sourcing and preparing our food.

At The Ritz-Carlton Abu Dhabi, Grand Canal, sustainability is central to our operations. Our on-site vertical farm provides fresh herbs for our kitchens, while responsible sourcing and food waste management remain key priorities. Between May 2025 and July 2026, our on-site food-waste digester processed 59,755kg of food waste, while our switch to Elephant Gloves for F&B colleagues has saved approximately two tonnes of single-use plastic gloves. The hotel also has on-site solar systems as part of its wider environmental efforts and recorded an 18% year-on-year reduction in gas consumption in 2026.

I believe a more responsible approach can enhance the dining experience. Fresh, locally grown ingredients bring quality and flavour to the plate, while reducing waste encourages greater creativity and respect for every ingredient. Sustainability should never mean compromising on luxury; it should be an integral part of exceptional hospitality

With several MICHELIN Guide-recognised dining destinations within the resort, how do you continue to challenge your culinary teams to innovate while staying true to the identity of each restaurant?

Each of our eight dining outlets at The Ritz-Carlton Abu Dhabi, Grand Canal, has its own culinary identity, and we continue to innovate while respecting the traditions, flavours, and standards that define each restaurant.

I place great trust in our chefs, encouraging them to experiment, share ideas and draw inspiration from their own backgrounds. We work closely together on menu development and new concepts, always keeping our guests’ expectations in mind. At Li Jiang and Mijana, both recognised by the MICHELIN Guide, maintaining this balance between creativity, authenticity and consistency is particularly important.

Our dining concepts are continually evolving, with the latest addition being the new Sunday Roast at The Forge. We have taken a much-loved tradition and introduced it to our award-winning steakhouse, with premium cuts and classic accompaniments prepared with precision. Innovation doesn’t always mean reinventing something; it can mean finding fresh ways to celebrate familiar favourites while staying true to each restaurant’s identity.

Sunday Roast is a familiar culinary tradition, but every chef brings their own interpretation to it. How are you approaching the menu at The Forge, and are there any particular elements you are especially excited about?

A traditional Sunday Roast is all about generous portions, familiar flavours and bringing family and friends together around the table. At The Forge, we wanted to honour those traditions while incorporating the premium ingredients and precise cooking techniques our steakhouse is known for.

Our Chef de Cuisine, Nazerke Kossaliyeva, has led menu development, drawing on her extensive expertise in preparing premium meats. Guests can enjoy roasted prime beef striploin or a herb-marinated half chicken, served with Yorkshire pudding, goose-fat roasted potatoes, and rich homemade gravy.

We are not trying to reinvent a classic; we’re focused on getting every element right, from the tenderness of the meat to the perfectly roasted potatoes. The result is a traditional Sunday lunch that we hope will become a regular favourite among our guests.

Sustainability is becoming an increasingly important part of luxury hospitality. From your perspective as a chef, what does responsible dining look like in practice, from sourcing and seasonality to reducing food waste?

Responsible dining begins with understanding where our ingredients come from, working closely with local farmers and suppliers, and choosing seasonal produce at its best. It is about making decisions that benefit both the quality of our food and the environment.

At The Ritz-Carlton Abu Dhabi, Grand Canal, our vertical farm provides fresh herbs for our kitchens. At the same time, careful menu planning, responsible purchasing and portion control help us manage food waste across our eight dining outlets.

As chefs, we must lead by example, encouraging our teams to respect every ingredient and minimise waste. Often, the small decisions we make consistently every day have the greatest impact, without compromising the quality our guests expect.