...gastronomic section. Richard Alcayde took the reins as executive chef of Starlite. The Starlite restaurant adopted the 'buffet' style of service, including dishes from all cultures. "The objective was to achieve a very visual buffet, which would be a trip ... following the main philosophy of the restaurant: to offer a very visual menu. "We wanted diners to be able to see the meat roasting on the fire," he said, with one of the star dishes being chicken marinated with spices cooked on an open fire, a recipe ... diners in the restaurant. He is keen to repeat the experience next year. "The team was incredible and are the real reason for all the success we had," said the chef, who would like to experiment with ceviche and introduce the concept of a 'guest chef'