Glenfiddich’s New Culinary Collection: A Fusion of Spirit and Gourmet Artistry

Glenfiddich partners with renowned chefs Greg Malouf and Paul Gajewski to create a groundbreaking tasting menu

In a bold celebration of innovation and culinary excellence, Glenfiddich’s Where Next? campaign unites two culinary titans: Chef Greg Malouf and Executive Chef Paul Gajewski of The Guild. Over two exclusive evenings, this dynamic duo will present a pioneering menu that marries Glenfiddich’s celebrated single malts with masterfully crafted dishes, setting a new standard in the art of whisky pairing.

Chef Greg Malouf, famed for his contemporary Middle Eastern cuisine, views the collaboration as an exhilarating challenge. “Pairing whisky with food is almost an art form,” he states. “Glenfiddich’s notes of honey and dates resonate deeply with my culinary style.” His commitment to embracing challenges and mentoring young chefs mirrors Glenfiddich’s ethos of growth and innovation.

Chef Paul Gajewski brings a diverse background to the table, blending Asian, Western, and French classical techniques. Reflecting on his career, Gajewski shares, “Leaving Australia to work in Europe and at Noma in Copenhagen exposed me to new flavors and techniques, making this collaboration with Glenfiddich an exciting next step.”

The chefs meticulously crafted the menu to highlight the unique characteristics of Glenfiddich’s 12, 15, and 18-year-old single malts. The 12-year-old, described as “juicy, robust, neat, clean, and elegant” by Gajewski, pairs perfectly with dishes accentuating its apple and oaky notes. The 18-year-old, rich and complex, is matched with a slow-roasted French chicken, caramelised to enhance its deep flavors.

For more information visit https://www.theguilddubai.com/ and follow @mavericks.dxb