Table9 chefs to develop mall-based outlet in Dubai
Nick Alvis and Scott Price will launch casual concepts with Albwardy
Table9 chef patrons Scott Price and Nick Alvis' first project after joining Albwardy Investment Group on January 1, 2014, will be to open a new casual dining restaurant in an as yet unrevealed mall in Dubai.
In an exclusive interview with HotelierMiddleEast.com, the duo revealed that their first new venture with the group is "definitely going to be located in a mall" and will be more casual than their current Table9 outlet, located at Hilton Dubai Creek, with an all-day dining possibility. The mall in question is still under wraps.
Alvis said: "There’s a lot of competition in that market as well so hopefully we can do something that no one else is doing."
"They [Albwardy] want a range of casual dining restaurants so we’re going to help them design it and bring it to life," said Price.
Alvis said: "We’re not consultants; we’re getting our hands dirty and building the restaurant from scratch ... an empty shell, a completely blank canvas. They want our experience and expertise, so to speak, to help them create a restaurant, which hopefully we will be able to copy-paste in other parts of the city."
Price said the project is something they haven't done before, and Alvis added that the "opportunity to develop something from nothing was like a dream come true".
Hilton Dubai Creek’s Table 9 restaurant manager Viktorija Paplauskiene will also be joining the duo in the new venture. "We're not going to let her go," said Price.
The 'by nick and scott' label will be removed from Table9, with Hilton Dubai Creek promising a new culinary team in its press release. Alvis and Price both agreed that leaving was a hard decision to make, since they put their all into revamping Gordon Ramsay's Verre into Table9 in 2011. Price added: "Hilton has given us a lot of opportunities so we're thankful for that."
Alvis concluded: "We’re focusing on high quality, simple, tasty food and good service with our new project. So ... what we do now but slightly more casual."
Read the full story in the September issue of Caterer Middle East.