Of The Elite

December 28, 2016
827 Views

BY ANAAM IKRAM

A picturesque view of Bahrain from every window, rich wooden interior, comfortable and spacious seating, and state-of-the-art facilities all in a serene and peaceful ambiance, the Capital Club Bahrain is a truly unique business destination. Since it’s opening in 2009, Capital Club Bahrain has continued to provide its members a location that is ideal for both work and leisure. The member-based institution caters to the business needs of the elite and ensures their expectations are met on all aspects of being part of Capital Club Bahrain. Offering a myriad of services, Capital Club Bahrain, surpasses the perception of only being a posh location for a meeting. Drawing further attention to the lifestyle experiences by Capital Club, the club launches its latest venture to bring to Bahrain renowned Michelin Star chefs from across the globe, in association with Bahrain Institute of Hospitality and Retail, to nourish the youth in the hospitality industry as well as enhance Bahrain’s hospitality and gastronomy industry. General Manager, Sumeet Jhingan, and Club Liaison Director, Wafa Bushara spoke with Perle Magazine about their upcoming plans to bring together different cuisines to the Kingdom.

The club is associated with the International Associate Clubs (IAC) network and managed by Signature Clubs International (SCI) allows members worldwide to enjoy its facilities in 200 locations. In Bahrain, Capital Club has earned its rightful reputation as one of the most exclusive venues, bringing in members from across the GCC to the Kingdom for business purposes. Along with providing a lush location to its members, the club also offers its customers a wide variety of dining options such as the Signature Grill, a gourmet restaurant that provides a scenic view of Bahrain from each table and boasts a special and seasonal menu sets;

The Lounge, located on the 52nd floor, the casual sitting area is ideal for a break away from the busy routine, while overlooking Manama and the Arabian Sea; the Skyline Lounge, which is a great location for holding business or personal events, with the availability of smaller breakout rooms as well as a big hall. The members also have access to the Members Bar and The Library for more relaxed environments to hold meetings in or to simply unwind.

To further bring the club to its full capacity and to help elevate the culinary experience for the members, Capital Club has launched its latest initiative to allow the members and their guests indulge in a unique dining experience each month at the hands of celebrated chefs from across the globe. “We are not doing this just for the sake of bringing the chefs, there is a mission and purpose behind this, that being, we want to Bahrain on the world map. I think Capital Club Bahrain has a responsibility because we have the platform”, Sumeet explains. He adds that being the premier business location in the region with an impressive view of the country and Arabian Sea as far as the eye can see, combined with the ability to provide advanced services and facilities, Capital Club has great potential. Sumeet explains through their project they hope to promote Bahrain as more of a ‘restaurant friendly’ destination by bringing in international top chefs to not only familiarise them with the culture of Bahrain but also use their expertise to incorporate that into Bahraini’s gastronomy. The second reason, Sumeet adds, is to nourish and train the upcoming Bahraini talent by teaming up with BIHR by taking 6 chefs, who will be shadowing a celebrity chef for the duration of 2-5 days to harness their culinary skills and enhance their own. “The goal is,” Sumeet days, “to see more Bahraini chefs becoming world class leaders and having more restaurants by them.” He adds that while the chefs are in Bahrain, another goal is to try and connect them with a local partner in the hopes to open their own restaurant in the Kingdom. This in turn would lead to creating more jobs within the country, and ensuring a certain number of jobs are also allocated for Bahrainis. Sumeet explains through these steps, the relationship between Bahrain and other cultures would strengthen greatly. The members, of course, also reap the benefits as they are also treated to a vast variety of cuisines throughout the duration of initiative.

“The whole team is working on this and we are trying out best to have and provide the best experience”, Wafa says. She adds that it not only adds value to their own services, but also helps the aspiring chefs gain important skills that will help them in the long run. Also making sure that while the chefs are here, 70% of the produce has to be from Bahrain, to help promote the local produce and farmers, Wafa explains that through this project will also help educate the rest of the world about Bahrain, as GCC countries like Dubai and Saudi Arabia are already well known.

Jamie Pesaque

The first chef to inaugurate the initiative was Chef Jamie Pesaque, Peruvian cuisine extraordinaire and founder of Mayta restaurants in Dubai, Saint Petersberg, Nuna (in Punta El Este), Japanese-Peruvian fuision cuisine restaurant Suviche in Miami, and ceviche, dim sum, and pisco bar restaurant Pacifio in Milan. Listed as one of the top 50 chefs in the world, Perle Magazine got the opportunity to exclusively speak with the chef as he explained his inspiration and technique behind creating his award-winning Peruvian dishes.

Having received his education at Le Cordon Bleu – Lima, Peru, and his Master’s Degree from ICIF-Italy, Chef Jamie Pesaque is has never been a stranger to kitchen, as he has been in one for over 17 years. He gained further experience by working in acclaimed restaurants such as 3-Michelin Star Cellar by Can Roca, where he acquired multiple skills that are often used in Italian contemporary restaurants. Using those techniques, the Peruvian chef was able to rework his traditional cuisine by playing with authentic flavours of the past and combining them with the tastes of today, resulting in his signature modernised Peruvian cuisine.

Meaning, “noble land”, in his native language, Chef Pesaque’s restaurant Mayta was a lifelong dream that came to life in 2009 first in Lima, and its success saw Mayta open in various locations across the globe. Calling the process of having his own restaurant organic, Chef Pesaque says when the opportunity arose to be able to showcase the spectrum of his abilities through his food, he could not resist. “With Mayta I would like to say thank you to our land for providing us with so much richness”, he says. Having already opened a restaurant in the GCC, in Capital Club Dubai, Chef Pesaque has brought to Bahrain an experience that was both rich in taste and culture, allowing the customers to travel around Peru through its food. A country known for its ceviche (a seafood dish), Chef Pesaque mentions that not only is he an expert in creating the dish but is also one of his favourite dishes.

“There is a lot of pressure, long hours, and you have to make trips – but nothing is perfect. This field of work is hard, but I do not regret it for a second because doing this makes me really happy, and at the same time I am doing something for my country. For us, each restaurant we open is a small representation of our culture.”

Bringing Peru to Bahrain, Chef Pesaque cooked for select social influencers and media personality within the Kingdom, to give a preview of the rich cuisine to follow at the Capital Club. Diners were treated to authentic Peruvian cuisine with a Ceviche Puro, a signature dish from the cuisine, as a starter in which Chef Pesaque used the Corvina fish marinated in a traditional Leche de Tigre sauce that has a citrus hint to it, alongside staple ingredients such the yellow hot pepper Aji Limo that leaves a lemon aftertaste, with sweet potato and corn completing the dish. For the main course, the talented chef served a delectable dish of Aji De Gallina, a roasted chicken dish made using the popular Peruvian ingredient of Aji Amarillo, with Parmesan and baby spinach and a hint of garlic. Bringing the entire wholesome dining experience to an end was the deconstructed Dulce de Leche, known as Suspiro, with Lucuma fruit, wild berries and crumbled meringue. The delicious combination complemented with freshly brewed tea or coffee ended the meal on a perfectly sweet and satisfied note. Members were also treated to a different menu every day while his time in Bahrain.

Working in Bahraini kitchen for the first time, Chef Pesaque says his experience has brought to him the opportunity to share with Bahrain a small part of Peru and its culinary customs, and added that while here, his mission is also to learn about Bahrain and its gastronomies by spending time with the locals and trying various cuisines within the kingdom. “It an amazing experience and I am really happy. I want everybody to come and hopefully we can see them often, and if there is something we can do with Peruvian cuisine in the Kingdom, that would be wonderful!”

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