Jay Williams, executive chef, The Westin Mina Seyahi Beach Resort and Marina introduces the first ever Gourmet by Kcal
Please describe the concept of the venue in your words?
The concept is good food, cooked well as nature intended. We source as many of the products as possible from fair trade organic farms.
What are the signature items on the menu?
Our stand out dishes include the pizza, which is gluten free and made with a carrot or zucchini base, the Cuban chicken salad and the dairy free coconut cheesecake.
Who designed the interiors and how do they reflect the concept?
The design was done partnership with Kcal, and the venue was created under the direction of Kcal co-founder, Andreas Borgmann, and myself.
What makes Kcal Gourmet unique?
Every product we use is chosen because it is better for the environment or benefits a person rather than a corporation. We want guests to feel good knowing that by coming to dine with us, they were making a difference to someone somewhere. For example, we used coffee bags from Raw Coffee Company to cover the furniture and the company donated the proceeds to one of their coffee producers in Ethiopia so that they could buy better equipment and increase their production.
