"Art is an inspiration but cooking — that is my passion.”
Like the comparison between cuisine and haute couture, ingredients are like models. You must accentuate their beauty without
altering their natural charm.”
Meet Chef Roudy Petersen
"Inspiration exists, but you have to find it working’’
PABLO PICASSO 1940
My cuisine not only reflects the evolution of the techniques I mastered throughout the years, it’s an extension of my personality, a mirror of my soul. Each plate is an expression of my accumulated knowledge, ongoing passion and continuous reflection.
At an early age, I was watching a French cooking TV show which invited different chefs into the kitchen to showcase their dishes. This time it was famous chef Joel Robuchon and the dish was a classic Vanilla cream brulee and something about it caught my attention. Inspired, I tried to recreate his recipe, but again and again something went wrong and my mum told me to stop wasting all of her ingredients. Determined to make it work, the next day I woke up early and snuck out to buy eggs and milk for one last try. As luck would have it, the creme brulee turned out perfectly. That is when I decided to become a chef.
I Describe my cooking style in 5 words -ingredients/inspiration/technique/passion/discipline.
Time Out Doha Restaurant Awards 2013: Highly Commended Best Steakhouse
Time Out Abu Dhabi Restaurant Awards 2015, 2016,2017 & 2018: Best Seafood Restaurant
Caterer Awards 2017: Highly commended Head Chef of the year
Fact Dining Awards Abu Dhabi 2019: Best Seafood Restaurant
"Things will have to change in order that they remain the same."
THE LEOPARD, LUCHINO VISCONTI 1963
Born in Mauritius in 1981, Roudy Petersen spent his youth in Mauritius, and at the age of 18 he attended culinary school in Mauritius.
In 2000, he received his first formal training when he joined the kitchens at the 5* Hôtel Paradis under the tutelage of Lyndo Kwan-Tat.
In 2004, he started working for his mentor, Meilleur Ouvrier de France and 2 Michelin Starred Chef Michel de Matteis at the Hôtel Royal Palm.
In 2007, he is joining Jean Christophe Basseau working as the Chef de Cuisine at the Blue Marlin restaurant at the 5* Hôtel Paradis.
In 2008, he moved to Paris where he trained at the prestigious Le Bristol hotel, serving in the lauded kitchens of three Michelin starred Guy Savoy Restaurant, Le Doyen Restaurant and Pierre Gagnaire Restaurant. Working in world’s capital of gastronomic he inspired Roudy to elevate his cooking to another level and changed his career.
In 2012, he made the move to the Middle East, joining the opening teams of St Regis Doha. Here he worked at Gordon Ramsay Restaurant under Chef Gilles Bosquet, before changing direction to take over the hotel’s signature restaurant Astor Grill using modern cooking techniques and creative presentation.
In 2014 Roudy was asked to move to Abu Dhabi to launch Catch, an exciting new restaurant on the city’s Corniche. As Head Chef, he has developed an award-winning menu combining his classical culinary training and flavours from across the world.
In 2017 Roudy took on the role of overseeing the Bistro in the Louvre Abu Dhabi. Bringing his penchant for complex flavours and impeccable flavours into a more casual dining concept.