Antimo Di Biase and Josetxo Arrieta, the secrets behind excellence at Blue Marlin

In Ibiza's vibrant world of dining and entertainment, Blue Marlin stands out as an example of luxury and sophistication. The people behind this success are Antimo Di Biase, Restaurant Manager, and Josetxo Arrieta, Executive Chef for the Group. With a clear vision and unwavering passion for quality and innovation, these two professionals have significantly contributed to creating unique and memorable experiences for people visiting the island's most iconic beach club.

Josetxo: This is your third year at Blue Marlin. How do you feel?
-Josetxo: This is my third year, and I'm thrilled. I feel great about the team and guests. I'm very confident in what we do, what we want and the direction we aim for. I think I have found my place.

What influences define your cooking style at Blue Marlin?
-Josetxo: I have always focused on traditional cooking, such as Basque cuisine, local ingredients and roots. My concept centres on ingredients, in this case Mediterranean. I base my work on updated versions of traditional recipes.  Ingredients, ingredients, ingredients. Good ingredients give me goosebumps. As far as influences, they include a little bit of everything: Asian, Japanese, Mediterranean, etc.

What is the vision and philosophy behind Blue Marlin Ibiza?
-Antimo: The vision and philosophy behind Blue Marlin Ibiza are based on the ability to adapt and evolve in line with new culinary concepts and music trends as part of our goal to become a model for the fine dining segment.

Describe how you choose ingredients?
-Josetxo: We have worked with the same suppliers in Ibiza for many years. The ingredients are what is most important in our food. High expectations are key. Suppliers are more than just vendors. They form part of my business.

Is your cooking style influenced by the type of diner at Blue Marlin?
-Josetxo: No, on the contrary. I would love to always have this type of customer. They expect more, which motivates me to improve.

What dishes on your menu stand out?
-Josetxo: Tuna neck fascinates me. We are the only restaurant on the island that serves this incredible product. We use three methods to prepare tuna neck.

What customer service aspects are most important to guarantee an exceptional experience?
-Antimo: The most crucial part of service is creating a unique harmony with customers and fulfilling their requests and needs to shape a one-of-a-kind and unforgettable experience. This is done in various ways, such as thoroughly training the team, ensuring a proper and healthy professional attitude, and finding the perfect link between customer needs and desires.

How do you balance the food and atmosphere that defines Blue Marlin Ibiza?
-Antimo: The food and atmosphere that define Blue Marlin Ibiza are based on innovation. By using the latest ideas and technology to innovate, we can offer fresh and personalised experiences to create an exceptional bond between the atmosphere and entertainment.

What are your hiring criteria?
-Antimo: We have stringent hiring criteria. We first try to choose candidates with a background of excellence in the hospitality and entertainment industry. Once hired, new employees undergo intense training on products and protocols to ensure they are ready to provide the service that high-end customers expect. As a result, our employee rotation has been very low (15-20%) for several years. This has a positive impact on service excellence and, therefore, the customer experience.

Describe the team at Blue Marlin.
-Josetxo: The team works like clockwork. I would like to thank the entire team for the work they do. We are a great family. I'm blown away by how their eyes shine when Blue Marlin is packed. They reach for the top.

What special services do you arrange at Blue Marlin Ibiza, and how do they impact the customer experience?
-Antimo: Our music calendar features famous international DJs who perform a different show every day, and the restaurant serves daily market specials.

What are your biggest challenges in managing such a renowned beach club?
-Antimo: The biggest challenges in managing a prestigious beach club are paying attention to customer needs, keeping up with the latest global trends and creating the perfect combination of food and entertainment. Ibiza continues to be the world's music capital and an important part of the food and beverage industry. A growing number of brands enter the island each year, so staying up-to-date with trends and offering a unique concept is essential.

How do you obtain and use customer feedback to improve service?
-Antimo: We interact with customers daily to address all their needs. This begins the moment they make a reservation, continues through the service we provide during their stay, and entails staying in touch through an email feedback service in which we ask about their experience and how we can improve.

What sustainability initiatives does the Blue Marlin kitchen carry out?
-Josetxo: We concluded that we had to stop serving certain products, such as anchovies, because we would deplete them. Also, we use as many 0 km products as possible. I firmly believe in supporting local farmers. This is also seen in the quality.