On a golden evening in early May, Lexington Grill & Bar at Waldorf Astoria Ras Al Khaimah hosted the inaugural edition of “The Waldorf Chefs on Tour”, a refined dinner series celebrating the artistry and innovation of the brand’s top gastronomic talent across the UAE.
This series redefines collaborative fine dining. The premise was as focused as it was ambitious: a six-hands dinner featuring three chefs from Waldorf Astoria’s UAE properties, each presenting their interpretation of luxury cuisine, executed with precision, and delivered with unmistakable Waldorf flair.
Subtle Sophistication at Lexington Grill & Bar
Held within the understated elegance of the award-winning Lexington Grill & Bar, the festivities unfolded with quiet confidence. The focus remained entirely on the thoughtfully crafted tasting menu and the chefs behind it, plated with elegance, free of distractions, each dish was allowed to shine in an atmosphere of refined simplicity.
The six-hands dinner brought together three of the brand’s most dynamic culinary talents: Chef Coetsee Croucamp from Waldorf Astoria DIFC, Chef Eli Fatmawardi from UMI, Waldorf Astoria RAK, and Chef Ozden Erkmen from Waldorf Astoria Dubai Palm Jumeirah. Each is known for blending global techniques with local sensibility to craft a distinctly unique style.
Eight Courses, Endless Creativity
The eight-course set menu began with a trio of balanced and artfully composed amuse-bouches. This was followed by a cold starter of fermented Dibba Bay oysters, accented with yuzu kosho, polenta chips and salt-baked beetroot.
A hot starter of seared foie gras, paired with citrus apricot chutney and pickled onion, added a rich counterpoint before transitioning into the middle course. It was one of my favourites from the night.
One of the standout plates of the night was a refined take on Classic Manti, lamb ravioli elevated with garlic yoghurt and sumac. Comforting yet modern, it spoke to the chef’s ability to bring heritage flavours into a fine-dining context with restraint and clarity.
Next came the pan-fried seabass, citrus-glazed, crisp-edged, and delicately punctuated with pomegranate. Balanced with acid and umami, the dish reflected a refined Japanese influence.
The Dish That Stole the Spotlight
The undoubted centrepiece and boldest offering of the night was the Wagyu beef, sourced from Suma Selected, the premium line by Suma Gourmet, a leading name in gourmet animal protein across the region.
Paired with four distinct preparations of UAE-grown potatoes, the dish was rich, thoughtful, and deeply rooted in a zero-waste philosophy. With Suma’s high-grade Wagyu as its canvas, the plate demonstrated how ingredient integrity and chef technique can come together to create something truly luxurious.
A pre-dessert of lemongrass sorbet and strawberry offered a vibrant and light palate reset, the perfect cleanser before a course of decadence.
The Finale
Dessert brought things full circle with a mango-hazelnut Valrhona Chocolate “Jivara,” finished with a whisper of 22-karat gold.
The evening unfolded without theatrics, set within the quiet sophistication of Lexington Grill & Bar, an award-winning venue known for its ingredient-led menus and elegant ambience.
There were no open-kitchen dramatics, just seamless service and a menu that let the food, and the vision behind it, shine.
The Verdict
If this debut is any indication, Chefs on Tour is poised to become one of the UAE’s most anticipated culinary movements, where collaboration, craftsmanship, and conscious sourcing take centre stage.
