Group Executive Chef of Lincoln Hospitality, Brian Voelzing, oversees multiple leading outlets in Dubai including Taikun Pan Asian Restaurant & Lounge where bottles of Champagne are most in demand, he tells.
Hailing from Ottawa, Canada, Chef Brian Voelzing’s career has taken him around the world since he graduated from the prestigious Le Cordon Bleu Culinary School. Having spent time working at acclaimed Scaramouche Restaurant in Toronto, the four AA Rosette restaurant, Chapter One, and The Royal Albert Hall in London, plus others, he has spent time a plenty learning the ways of a restaurant’s front and back of house, including how the bar operates.
“In Taikun, we have a very strong Champagne offering as the demand is high for this product. Taikun is a place our guests enjoy indulging and celebrating, and Champagne tends to be the go-to choice for that.”
Six years ago, Brian moved to the UAE to open and run The Hide Meatery at Al Qasr Jumeirah in Dubai, and has since moved into his current role as Group Executive Chef at Lincoln Hospitality, the group that owns and operates Taikun, Distillery, and La Serre Bistro & Boulangerie.
In conversation with us at the brand’s Asian outpost, the seasoned chef introduces the restaurant: “Taikun is an experiential restaurant, from the moment you enter the restaurant the interior captures your attention. We have entertainment shows running over the dinner period that change throughout the week and a DJ playing. The restaurant is open plan, but separated into different areas including the lounge, dining room, boulevard terrace and the incredible garden we have in the back of the restaurant.”
When it comes to Taikun’s cuisine, chef Brian notes: “I always describe the menu as east meets west where diners can find Asian twist on western dishes like our beef carpaccio with roasted onion ponzu, scallion, roasted garlic puree and chili”.
Taikun is very much a nightlife destination in Dubai, he explains, and because of this the restaurant’s Champagne sales are witnessing a sharp increase of late.
“In Taikun, we have a very strong Champagne offering as the demand is high for this product. Taikun is a place our guests enjoy indulging and celebrating, and Champagne tends to be the go-to choice for that. On the menu you’ll find everything from Moët & Chandon and Veuve Clicquot, to Dom Perignon.”
Explaining why Champagne is so in demand, the chef said, “Dubai is a lavish location, with lavish people who live lavish lifestyles, so it comes as no surprise that many like to treat themselves to Champagne when they dine out.”
When dining at the restaurant, a popular food and beverage combination with guests is the signature sushi and sashimi platter with a glass of Champagne, reveals chef Brian. “It’s light, refreshing and sets the evening off on the right foot.”
Taikun has an exclusive wine list with bottles such as the 2006 Petrus and Chateau Latour 1er Grand Cru Classe, plus its large champagne selection with bottles of Dom Perignon and Cristal, amoung others.
Storing and correctly preserving Taikun’s wine and Champagne offering is of utmost importance, Brian explains “we take a lot of pride in our beverage offering and want guests to have the best possible experience in our restaurants.”
“EuroCave allows us to store all of our bottles at the exact temperatures in a controlled environment. Asides from our wines always being at the perfect temperature it also takes the stress away from storage issues that may occur and gives us peace of mind. Another reason we like EuroCave so much is because of the elegance and beauty of each of the units. They naturally blend into our restaurants and add an esthetic look that is shear luxury,” he says.
For more information about Taikun, please visit taikundubai.com or call +971 4 528 3780.