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Preserving Heritage Through Modern Hospitality

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Exclusive interview with Chef Peter Chaine, Executive Chef at The Club Abu Dhabi

You first arrived in Abu Dhabi in 1987, expecting what you described as a short chapter in your career, yet nearly four decades later, The Club remains an integral part of your journey. What has made this place so special that it continues to feel like home?

    I took up an appointment in December 1987 to join The Club in the capacity of Sous Chef and moved on to the reins of Executive Chef in August 1990. I have received the full support of the Committee, Management, Staff and Members to achieve what it is today. The path was never easy, but with the thought “The Club is the second home to its Members,” always at the back of my mind, my team and I are challenged to deliver consistency at all times. I drive myself to take full responsibility for any food on a plate produced at The Club. Sourcing the highest quality ingredients that our Members can enjoy at the most competitive price is predominantly a reason for our success.  The regular changes of outlet menus and special dishes or nights offered in various outlets and areas within the property make it a unique experience for the diners. The appreciation from our membership is seen by their decisions to avail themselves of these events. This success has seen our staff retention levels, in comparison to industry competitors, be the lowest. 

    Having witnessed Abu Dhabi’s remarkable transformation over nearly four decades, how have you seen The Club evolve while preserving the sense of community and belonging that has defined it for generations?

    I have always felt that The Club forms a major part of the expatriate community due to the offerings in place. Hosting various events with local dishes for the wide repertoire of membership has driven us to always focus on “under promising and over delivering”.

    Today’s diners seek more than exceptional food, they value authenticity, storytelling and memorable experiences. How has your culinary approach evolved to meet these changing expectations while remaining true to The Club’s heritage? And, you’ve witnessed Abu Dhabi transform from a quiet coastal city into a global destination. If food could tell the story of that journey, what would it say?

    As much as I have seen Abu Dhabi grow in the past decades, I say the same of The Club, too. We are proud to think that we are a heritage site offering modern food of the highest standard within the industry in the region. The varying nationalities of membership have grown considerably and helped us to be more of a globally recognised organisation. Staples that have been Fish and Chips have now moved over to Chicken Tikka Masala, Thai Green Curry or a Beef Nashif.

    The Port, hosting storage facilities, has been cleared and transformed into an International Cruise Terminal, while the rear end of The Club has facilitated the new 4- to 5-lane main highway.

    Having mentored generations of chefs and helped establish the Emirates Culinary Guild, what responsibility do experienced culinary leaders have in nurturing the next generation of talent, and what qualities do you believe young chefs should cultivate to succeed in today’s industry?

    I have earned my present position of Vice President in The Emirates Culinary Guild, as I was always interested in innovation and modernisation of dishes. I competed amongst some of the best and helped gain recognition for The Club within the fraternity of hospitality establishments in the UAE. Being there to offer assistance to colleagues when they collected many accolades for individuals and for the club is an achievement itself. We believe in nurturing the youth by way of offering regular on the job trainings where we can then look to maintain the standards while sustaining the level of enthusiasm for business growth.

    Rapid Fire questions:

    What does success mean to you today?

    Success to me today is that we meet all expectations and deliver to the highest standards consistently.

    A signature dish everyone should try at The Club?

    My signature dish is none, as I expect the diners to be adventurous and place all trust in the hands of the chef’s creations and interpretation of a dish, and try all we have to offer.

    A young chef every aspiring professional should learn from?

    The industry I came into almost 4 decades ago has evolved; thus, we cannot expect the staff to work the long hours we worked, give up weekends or parties for work. However, the need to offer 8 honest and productive hours to the establishment should be the vision. The work and lifestyle balance is very important for the youth of tomorrow. They need to be aware that good mental health is vital for success in achieving a happy family. I would also like to see a future that brings a positive attitude as being most important. Whatever you do is never going to be enjoyed if you are not in that frame of mind. Training can be provided, but a positive attitude has to be instilled from the initial education.

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    Hospitality

    Meet Form Room: JVC’s All-Day Café Bringing Playful Dishes, Specialty Coffee and Good Vibes 

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    Form Room is an Aussie café in Jumeirah Village Circle, bringing together creative all-day dining, specialty coffee and a relaxed indoor-outdoor setting at Binghatti Jasmine. Casual, playful and a little nostalgic, the café takes inspiration from the feeling of gathering around a school lunch table, where good food, good company and plenty of conversation come together.

    Located in Al Barsha South 4, Form Room has been created with the JVC community in mind, offering an easy neighbourhood spot for everything from an early morning coffee and breakfast to a post-workout bite, casual lunch or afternoon catch-up. The café is also pet-friendly, welcoming four-legged companions into its relaxed indoor and outdoor space and making it a natural meeting point for the local community.

    The menu follows the same uncomplicated, playful approach, with familiar comfort food given a creative Form Room twist. The sandwich selection offers hearty, grab-and-go options with fillings ranging from loaded egg and crumbed chicken to slow-cooked beef, all made with quality ingredients.

    The menu also includes choices such as the Açaí Business Bowl, topped with granola, coconut yoghurt, fresh fruit and chia, alongside fresh juices and other options for those craving something lighter without compromising on flavour.

    Adding to the café’s offerings are The Heavy Hitters, two new protein shakes created with the active crowd in mind. Antioxidant Muscle Fuel and Strawberry Surge bring a more functional element to the drinks menu, providing convenient options for those looking to refuel before or after their daily routine.

    Coffee remains at the heart of the Form Room experience, with a specialty coffee menu spanning classic espresso-based favourites and signature drinks such as the Spanish Latte, Spanish Cortado, Affogato and Mocha. For those looking beyond coffee, the menu includes matcha, fresh juices, iced teas, lemonades, giving guests plenty of reasons to drop by throughout the day.

    The café’s personality extends to its sweet selection, with playful takes on familiar favourites including the Lotus Lamington, Crème Brûlée Cheesecake, Coconut Basbousa and Açaí Business Bowl. The result is a menu that balances indulgence with everyday options, reflecting the easy-going spirit of the space itself.

    Form Room also caters to families, with a selection of junior drinks including Babyccino and Kid’s Chocolate, making the café an accessible option for casual neighbourhood visits.

    For added convenience, Form Room is available for delivery through Deliveroo, Noon and Talabat, bringing its breakfast, sandwiches, mains, coffee and drinks to customers across the area.

    With ample parking available directly outside, Form Room is designed to be both convenient and inviting. 

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    Hospitality

    IHG Hotels & Resorts to bring its midscale brand, Garner Hotels to the Middle East with a dual signing in the UAE

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    IHG Hotels & Resorts, one of the world’s leading hotel companies, is bringing its conversion brand, Garner Hotels, to the Middle East through the signing of two hotels in the UAE with Nooa Holdings. Expected to open in 2026, Garner Hotel Dubai Al Jaddaf and Garner Hotel Ras Al Khaimah Downtown will add a combined 285 keys to IHG’s portfolio in the country. The milestone marks the regional debut of IHG’s fastest-scaling global brand and supports IHG’s continued growth in the UAE.

    The 204-key Garner Hotel Ras Al Khaimah Downtown will bring the brand to the growing northern emirate. The converted hotel will be located by the creek in Al Nakheel, close to Al Naeem Mall and approximately 15 minutes from Ras Al Khaimah International Airport, positioning it to serve both business and leisure travellers.

    The 81-key Garner Hotel Dubai Al Jaddaf will occupy a well-connected location near Al Jaddaf Waterfront, between Downtown Dubai and Dubai International Airport. Featuring a rooftop pool overlooking Dubai Creek, the hotel will be within easy reach of the city’s business, leisure and cultural hotspots.

    Garner Hotels brings a distinctive proposition to the region’s growing mainstream segment – quality stays at an affordable price point, designed for guests who are in love with life, not luxury. With a highly adaptable, conversion-friendly model, the brand enables owners to unlock value with efficient and practical solutions, while delivering the relaxed, flexible and purposefully different experience travellers value most: a convenient location, a sound night’s sleep and a great breakfast. The brand offers easy-going stays that get guests on their way — and it gives owners access to IHG’s quality standards, enterprise systems and global loyalty platform, IHG One Rewards.

    Haitham Mattar, Managing Director, India, Middle East & Africa, IHG Hotels & Resorts, said: “Bringing Garner Hotels to the Middle East is an important step in strengthening IHG’s midscale offer in the region. The UAE is a natural launch market for the brand, with strong demand from travellers seeking high-quality stays at an accessible price point and from owners looking for a compelling model backed by IHG’s systems, scale and global platforms. We are pleased to mark this milestone with Nooa Holdings as we continue to bring the right brands to the right locations across the UAE.”

    Amit Basnet, Founder & CEO, Nooa Holdings, added: “We are pleased to partner with IHG through Garner Hotel Dubai Al Jaddaf and Garner Hotel Ras Al Khaimah Downtown. Garner Hotels’ flexible model and focus on high-quality, affordable stays make it a strong fit for these two destinations. We look forward to opening both hotels and exploring further opportunities to grow our portfolio with IHG.”

    The signings respond to growing demand for high-quality, branded midscale accommodation in the UAE. Serving transient, business and leisure travellers, the two hotels will broaden guest choice in Al Jaddaf and Ras Al Khaimah while advancing IHG’s strategy to grow in high-potential destinations across the Emirates.

    IHG® currently has 39 hotels operating across eight brands in UAE, including InterContinental Hotels and Resorts®, Vignette Collection, Hotel Indigo, Crowne Plaza®, voco™ Hotels, Holiday Inn Resort® , Holiday Inn Express® and Staybridge Suites, and a strong pipeline of 110 hotels due to open in the next 3-5 years.

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    Hospitality

    Kcal launches world-first 360 longevity programme The new 12-week programme

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    Kcal has launched the world’s first 360 longevity programme, bringing together nutrition, hydration, supplementation and before-and-after biomarker testing within one structured 12-week programme. While each of these elements exists independently, Kcal is the first to bring all four together within a single programme. The launch marks the latest step in Kcal’s evolution. Sixteen years after launching in Dubai, the business is continuing to look firmly ahead, continuing to explore how nutrition and everyday health can become more personalised, connected and measurable Each client begins with a 26-marker blood panel, taken at home or in the office and processed by European diagnostics group Unilabs.

    This establishes their baseline before beginning the programme. At Week 12, the panel is repeated, allowing clients to compare their results with where they started. The first intake is limited to 50 clients, allowing the Kcal team to work closely with each client throughout the 12 week. Andreas Borgmann, Founder & CEO of Kcal, said: “Food has always been where Kcal starts, but it isn’t where health ends.

    What we eat, how we hydrate and the nutrients we give our bodies all work together. Too often, these things are looked at separately. “For me, the important part is being able to measure it. We can all say something is good for you, but I would rather look at the data. That’s why the programme starts with blood work and finishes with blood work. You have a baseline, you follow the programme for 12 weeks, and then you can see what actually changed.”

    How the 360 longevity programme works

    The programme runs Monday to Friday across 12 weeks, giving clients 60 delivery days within a structured 5-on/2-off cycle. It is built around four connected areas: biology, nutrition, hydration and supplementation.

    1. Biology

    The programme begins with a 26-marker blood panel powered by Unilabs, covering metabolism and blood sugar, cholesterol and cardiovascular health, liver function, vitamins and hormones. Results are reviewed with a dedicated Kcal nutritionist and help inform the client’s programme. At Week 12, the blood panel is repeated under the same conditions, giving clients a direct comparison with their starting results.

    2. Nutrition

    Clients receive three meals and two snacks daily, built around the Kcal plate: half greens, a quarter protein, with the remaining quarter split between healthy fats and complex carbohydrates. Meals are prepared with olive oil only and contain no additives, preservatives, seed oils or processed ingredients. The men’s programme averages 1,900 kcal and 150g of protein per day. The women’s programme averages 1,500 kcal and 120g of protein per day.

    3. Hydration

    Kcal Hydra+ provides two sugar-free electrolyte sachets daily, each containing 2g of creatine monohydrate, as part of the programme’s approach to daily hydration.

    4. Supplementation

    Each 23g sachet contains 38 active ingredients, including NMN, Calcium AKG, spermidine, creatine, Lion’s Mane and collagen, among others. The formula is third-party lab verified and contains no proprietary blends, with every ingredient and every dose listed on the label.

    Made for real life

    The 360 longevity programme follows a 5-on/2-off structure. Meals, Core and Hydra+ are delivered Monday through Friday, while weekends sit outside the structured programme. During weekends, clients are encouraged to continue the habits that sit behind the programme, including balanced meals, hydration, quality sleep and daily movement.

    What clients can expect

    A nurse draws the baseline panel at the client’s home or office. Meals begin three days later, informed by the client’s baseline metabolic markers. The full results are reviewed with a dedicated Kcal nutritionist. At Week 12, the process repeats under the same conditions: same panel, same lab, same protocol. Clients then receive a direct comparison against where they started.

    Pricing and availability

    The women’s programme is AED 233 per day and the men’s programme is AED 250 per day, across 60 days of food over 12 weeks. Payment splits are available through Tabby. Applications for the first 50 places are now open at kcallife.com/longevity.

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