Raymond Weber shares dishes from Wolfgang Puck

Fine American cuisine by Wolfgang Puck’s internationally-acclaimed steak restaurant, CUT, arrived at the doors of the Capital Club, Dubai’s premier private City Club and member of the ENSHAA group of companies, on Wednesday, March 25th, 2015.
Executive chef of CUT at The Address Downtown Dubai, Raymond Weber, provided Capital Club Members and their guests with a delectable four-course dinner. The Club’s Executive Chef, Cyrille Troesch, and the rest of the dedicated team explained the colourful meal to diners, who admired both the presentation of the dishes and the outstanding quality of the ingredients. The dishes: hand cut prime steak tartare, grilled jumbo local prawn, Australian Angus, Rangers Valley New York sirloin, and last but not least, chocolate caramel fondant, were each paired with a superb vintage for guests to taste and discuss with gusto.
Commenting on the successful evening, Emma Cullen, General Manager of the Capital Club said, “Raymond Weber brings a level of sophistication and flavour to food that is seldom achieved by young chefs today. His creations scintillate the taste buds and every bite is a pleasant surprise – from delicious appetisers to exquisite desserts, the CUT menu features dishes everyone will enjoy. It was terrific to see our Members and their guests go home at the end of the evening excited about their culinary experience.
Chef Raymond Weber, who began his career as Chef de Cuisine in Cincinnati, Ohio, joined the Wolfgang Puck group of restaurants in 2008, working in a variety of the celebrity chef’s dining establishments such as The Source in Washington, DC, and WP24 and Wolfgang Puck at Hotel Bel-Air in Los Angeles. Most impressively, he was named one of the ’30 Under 30’ by Zagat in 2013, and is the youngest chef to receive Five Stars by Forbes in the United States.
The Capital Club donated a percentage of the evening’s proceeds to their 2014-2015 Charity of Choice, Injaz-UAE.