DIRK HEINEN
Interview with the Executive Chef at the Regency Hotel Kuwait
Without true dedication and perseverance, nothing is attainable. Quitting was never an option for Chef Dirk Heinen, and he recommends never giving up on your passions because that is what will bring you true happiness. Don’t think of money as a goal, but instead think of fulfillment as your true objective, and the riches will find you. This mindset has taken him all over the world, spreading his knowledge starting from his country, Germany and all the way to Turkey, Sri Lanka, Seychelles, Egypt, Russia, Switzerland, Taiwan and for now, Kuwait. Growing up in the butcher shop next door that his father owned in Germany, Dirk spent his playtime in the slaughterhouse. While he is thankful that his parents provided him with everything he needed, he still had to earn it. He believes that is what taught him discipline, the most important trait that an executive chef who manages hundreds of people everyday needs. Discipline was not something he learned over night, it came from years of planning and going through scenarios in his mind even during the night. Even on days when he works a 12- hour shift, he still goes home to dream of how successful and smooth his next day will be. He started experimenting with different cuisines when he was 22 during a trip to Taiwan, where he tried grilled jellyfish and frog 188
eggs. He strongly advocates that you should be open to trying things outside your comfort zone. “Never be afraid to teach people what you know… true sign of a great [chef] is full functionality in the kitchen even without his presence.” We sat down with chef Dirk on a lovely afternoon where he shared with us his story. What inspired you to become a chef? My father, a German master butcher inspired me to become a chef. After my Butcher apprenticeship, he guided me to start being a chef as it was his dream as a young man to be a famous chef. What is your favorite childhood food related memory? My old childhood friend’s grandmother made Spaghetti Pomodoro every Saturday for all the kids in the street. It was always amazing. Who was your first food hero/chef inspiration? Thomas Keller and Wolfgang Puck, both have been awarded three Michelin stars. What dish did you create are you most proud of? And could you please describe it? I am proud of any dish or recipe that I have created in the past. All of them are special. What is your comfort food? Fast Food but only for private use, hahaha. I enjoy a Big Mac from time to time.