10 November 2025
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Created to acknowledge the individuals who bring warmth and personality to every table, the MICHELIN Service Award celebrates the people who turn great meals into lasting memories. At the fourth edition of The MICHELIN Guide Abu Dhabi, RAK Porcelain, a global leader in design-led, high-performance tableware committed to elevate the art of dining, proudly presented the award. This year, food and drinks manager Ricardo Bout and the team at MICHELIN-selected Ray’s Grill were recognized with the 2026 Service Award for their prime cuts, warm hospitality and attentive service.
SIMILAR: All the winners from the MICHELIN Guide Abu Dhabi 2026
Perched on the 63rd floor of One-MICHELIN-Key Conrad Abu Dhabi Etihad Towers, Ray’s Grill is a sleek American steakhouse serving premium cuts and fresh seafood with a side of breathtaking city views. The space blends dark wood floors, black marble walls and plush leather seating, while the lively energy of an open kitchen adds an element of theatre to the culinary journey. Prime cuts of Argentinian, Canadian and Australian Wagyu are cooked to perfection over a chargrill, served with an extensive grape selection and the effortless, laid-back charm of a classic steakhouse.
We caught up with Ricardo to talk about his decade-long journey in hospitality and the philosophy that guides his approach to exceptional service at Ray’s Grill.
Tell us a little bit about yourself and your background.
My name is Ricardo Bout, I’m 33 years old, and originally from the Netherlands. From a young age, I’ve always loved entertaining, whether it was hosting family gatherings, helping my grandmothers in the kitchen, or welcoming friends into our home. That passion naturally led me to pursue an Associate Degree in Hospitality Management.
Since then, I’ve been fortunate to work across several incredible destinations, including Austria, Sint Maarten in the Caribbean, Toronto, Dubai, Abu Dhabi and Singapore.
My professional background is rooted in upscale and luxury hospitality, with experience at establishments such as Noble Kitchen (One MICHELIN Star) in the Netherlands, Bull & Bear at Waldorf Astoria DIFC and Butcher’s Block, a Dom Pérignon Society restaurant located in Raffles Hotel Singapore.
© Fleystars/Michelin
What do you consider the most influential moment in your career?
It’s difficult to pinpoint a single defining moment, as hospitality is such a dynamic industry filled with memorable experiences. However, being part of the team that received a MICHELIN Star at Noble Kitchen was both unexpected and deeply rewarding. Another highlight was being inaugurated as a Dom Pérignon Society Restaurant with Butcher’s Block in Singapore; both are milestones that shaped my professional journey.When did you come to Abu Dhabi?
I first moved to the UAE in 2021 and have had the opportunity to live and work in both Abu Dhabi and Dubai. After my time in Singapore, I returned to Abu Dhabi in August 2024.Describe a typical night at the restaurant.
In hospitality, there’s no such thing as a truly “typical” night, as each evening brings new challenges and opportunities. My favorite nights, though, are when the restaurant is full, the atmosphere is vibrant and we’re celebrating special occasions with our guests. Providing personalized, memorable experiences is what drives me and seeing guests leave happy (or better yet, return even happier) is the greatest reward.What goes into preparing each night?
Preparation begins with the daily mise-en-place, but passion and teamwork are what truly set the tone. Every detail matters, from reviewing reservations to aligning on the evening’s goals and ensuring everyone is in sync. Consistency and collaboration are key.What’s your favorite part of the guest experience?
That’s a tough one! I believe the first impression is one of the most important moments in a guest’s journey, so I truly enjoy the welcoming process, setting the tone for what’s to come. But in truth, I love every opportunity to engage with guests and exceed their expectations throughout their dining experience.
For me, really good service is simple: every detail must be executed flawlessly, with personalization and care. It’s about understanding the guest and creating a moment that feels tailor-made just for them.
© Delton Dias/Ray's Grill
What’s the biggest misconception about your role?
Perhaps that it’s all glamour and smiles. Many people outside the industry don’t realize how demanding hospitality can be, or that we too have off days. Our work requires creativity, precision and emotional intelligence. It truly is an art form, much like acting on stage.What does it mean to you to win the MICHELIN Service Award?
It’s hard to put into words. I was completely taken by surprise and a little in shock when my name was announced. But once I stepped onto that stage, the feeling turned into immense pride and joy. To have my work recognized by such a prestigious platform as the MICHELIN Guide is truly an honor and, without a doubt, the most defining moment of my career so far.
Who do you dedicate this award to?
To all the incredible professionals I’ve had the privilege of working alongside over the years, they’ve shaped me into who I am today.And most of all, to my team at Ray’s Grill. This award is a reflection of our shared dedication, passion and teamwork.
© Fleystars/Michelin
Illustration image: © Fleystars/Michelin
