Chef Mickael Bertho comes to BQ - French Kitchen & Bar after successful engagements as a chef and as a sought-after restaurant consultant.
As the Executive Chef at the Complexe Villablanca in Casablanca, Morocco, Chef Bertho created and managed three restaurants serving 800 guests per day. Guided by a culinary philosophy that values simple dishes prepared with exquisite technique, Chef Bertho assembled and trained a staff of associates that quickly earned the attention of Morocco’s royal family, Middle Eastern nobility, and international artists.
After more than ten years at Villablanca, Chef Bertho was eager to share his wisdom with the rest of the culinary world…and the rest of the world was eager to hear him. As a consultant and trainer, he improved the fortunes of restaurants ranging from Marrakech’s Al Maaden resort to Relais de Paris Entrecôte in Santa Barbara, California.
Returning to his native France in 2016, Chef Bertho became Executive Chef of the Chamonix Valley’s Rocky Pop Hotel. Along with the views of Mont Blanc, this gave Chef Berthothe opportunity to serve his widest range of guests yet, from ardent skiers grabbing a quick meal to elaborately catered business functions.
At BQ, Chef Bertho has the perfect forum to share the benefits of his 15+ years of culinary experience. The emphasis is still on clean, simple dishes prepared with extraordinary attention to detail: his favourite dish on the current menu is his grandmother’s recipe for sole. That spirit shines through the more elaborate menu options as well, including artfully prepared boef bourguignon and a dessert menu that has already gained acclaim beyond the Middle East.
As he recently told the BBC, “Dubai is a big city with a great perspective and an innovative vision in the hospitality and culinary industry, which I decided I wanted to be a part of. I’m regularly meeting and working with great famous chefs. I have always been curious to explore new opportunities and cultures, so Dubai seemed like the ideal choice.”