Conseiller Culinaire Rinaldo Boscaro is an innovative, results-driven, customer-centric culinary professional with 35 years of proven successful experience in managing culinary operations in 5-star properties across the world: in the Middle East, China, southeast Asia, Europe and Australia.

Committed to providing a memorable guest experience to all customers, Rinaldo prides himself on his mastery of delivering quality and profit-driven results in multi-kitchen situations. His career path demonstrates evident success leading multi-skilled and multinational teams.

To list all the posts Rinaldo has held since his career commenced in 1994 as a Sous-Chef (Fine Dining) at the Park Hyatt Canberra in Australia, would take too many column inches. Suffice it to say that it did not take him long to become an Executive Chef with ever-increasing responsibilities.

Since September 2024, Rinaldo is leading a team of 50+ at the Anantara Sir Bani Yas Island Resort, a 5-star Deluxe establishment comprising three resorts with five restaurants and in-room dining. A convention centre is able to accommodate 200 for dinner and 450 for cocktails.

To explore the thoughts of such a well-travelled industry professional, the Chaîne News Online put some questions to Rinaldo …

Q. Back at the start of your career did you have a plan, know where you wanted to be, or did it just happen?
A. Well, I started my career working with my father during the school holidays in the kitchens of the Ciasa Salares Hotel in the Dolomites in Italy back in 1975. I wasn’t sure I would like that lifestyle as I wanted to join the Carabinieri, however my father convinced me to help him in the kitchen and see if it would change my mind. After the first season of three months, I knew that I made the right choice and from then on, I never looked back.

Q. Looking back at your younger self at the start of your career what piece of wisdom would you give that younger you?
A. Stay curious, work with different chefs, take risks, travel the world, learn all types of cuisines, build strong relationships and learn from failures.

Q. If you knew back, then what you know now how might your decisions have changed?
A. Honestly, I had a pretty good life and my career has given me the opportunity to travel the world many times over. I guess we all do stupid things when we are young, and that’s part of growing up and developing oneself. So, I wouldn’t change anything, my life has been and still is an adventure.

Q. How do you keep your professional development up to date and your skills at peak performance?
A. Staying at the top of your game as a Chef requires continuous learning by following food trends, watch culinary shows, engage with food blogs and social media to see emerging trends. Stay connected with other Chefs and regularly test new ingredients, techniques, and cuisines to push boundaries and stay creative.

Q. If you had a crucial piece of advice to give students within the hospitality industry that would give their coming career ‘rocket fuel’ what might it be?
A. You must have discipline, passion and be reliable. Don’t be in a hurry to grow to quick, don’t be in a hurry to earn more money, focus on developing your skills and build the foundations. Experiment with new techniques and create your own opportunities and path.

Q. If you had a crystal ball, how do you see the hospitality industry looking like in the future?
A. I’d say the hospitality industry is heading toward an eco-friendlier zero-waste kitchens and carbon-neutral operations. Sustainability is now a core value. Locally sourced ingredients, regenerative farming partnerships, and plant-based menus will become standard. Guests will seek immersive, experience-driven stays - think hotels that offer unique cultural or adventure-based programmes rather than just a place to sleep. The rise of “destination dining” where restaurants become the sole reason for travel, offering exclusive, once-in-a-lifetime meals, personalized and exclusive experiences. Travellers will value privacy, unique locations, and tailor-made services over generic five-star luxury.

Q. You have travelled the world, tell us about your Chaîne journey.
A. I was inducted into the Chaîne as a Chef Rôtisseur in 1997 in Kuala Lumpur, Malaysia, by the late Dato Lao Fu Sun. I have been a member of Bailliages in Singapore, Jakarta (Indonesia), Beijing (People’s Republic of China), Sydney (Australia) and now the United Arab Emirates.

I have been a member of the UAE National Council for four years always with responsibility for Abu Dhabi, first as Chargé de Missions and now as Conseiller Culinaire. Overall, I have been a member for 28 years. I can tell you it has been quite a journey so far. I have met many interesting people, had many fantastic meals and fine wines and I have heard so many interesting stories.

Anantara Sir Bani Yas Island Al Sahel Villa Resort
P.O. Box 12452
Al Ruwais
Sir Bani Yas Island
Abu Dhabi

Web: www.anantara.com/al-sahel-sir bani-yas
Tel: +971 2 895 8700 (Reservations)