With more than 25 years of experience in the UAE, Chef Salvador Mesa Estanque, Group Head Chef of Blue Coral Concepts, oversees the culinary direction of Isabella’s Street Kitchen and The Char’d Club in Sharjah.
Having trained under Michelin-starred chefs including Jason Atherton, Angela Hartnett and Gordon Ramsay, he brings extensive experience across multiple cuisines and concepts.
In this interview, he talks about leading two distinct brands, maintaining consistency, and the lessons that have shaped his career.
How do you keep a consistent creative identity across two brands as different as Isabella’s and The Char’d Club?
I always say creativity is like seasoning; you adjust it depending on the dish, but the hand behind it stays the same. Isabella’s is all about Italian soul and comfort, while The Char’d Club is bold, smoky, and unapologetically carnivorous.
The trick is knowing each brand’s personality and then giving it exactly what it needs, without losing my own signature. Think of it as raising two kids with very different personalities; you love them equally, but you don’t talk to them the same way.
What does a typical week look like for you?
A beautiful chaos. One day I’m tasting sauces at Isabella’s, the next I’m checking grill temperatures at The Char’d Club, and somewhere in between I’m reviewing menus, training teams, shooting food content, and answering 47 WhatsApp messages about procurement.
It’s a mix of creativity, leadership, troubleshooting, and hot chocolate, lots of hot chocolate. I think I’m the only chef who doesn’t drink coffee. But honestly, I wouldn’t trade it for anything.
What’s a lesson from training under chefs like Atherton, Hartnett and Ramsay that still shapes how you lead today?
They taught me that excellence isn’t a moment; it’s a habit. Atherton pushed precision, Hartnett taught heart, and Ramsay taught intensity. From them I learned that a kitchen is a place of discipline, but also of respect.
Today, I lead with high standards, but I also make sure my team feels supported, inspired, and proud of what they create. Great food comes from great people, that’s the real lesson.
What’s the biggest thing you carried forward from watching your father in the kitchen?
My father showed me that cooking is not just a skill, it’s a language. He cooked with purpose, with pride, and with love, and people felt that in every plate. The biggest thing I carry from him is humility. No matter how high you climb, you stay grounded, you stay grateful, and you treat every dish like it matters. Because it does.
What are your non-negotiables across every outlet, and what can flex from one concept to another?
Quality, consistency, and respect for the ingredients, for the craft, and for the guest. Those never move. What can flex is the personality: Isabella’s needs warmth and Italian charm, while The Char’d Club needs attitude and fire. The backbone stays the same, but the flavour changes depending on the story we’re telling.
What’s next for you and Blue Coral Concepts? Any new openings on the horizon?
Let’s just say the stove isn’t cooling down anytime soon. We’re building, expanding, refining, and yes, there are new concepts simmering quietly in the background. I can’t reveal everything yet, but the future looks delicious.
What does long-term success look like for you?
Success, for me, is legacy. It’s building concepts that last, teams that grow, and experiences that people remember. It’s seeing young cooks become leaders, seeing brands evolve, and knowing that the work we do today will still matter years from now.
Long-term success is simple: leave the industry better than you found it and enjoy every moment along the way.
