The Pro Chef Guide, January 2016

The Pro Chef Guide Celebrating the Middle East’s top chefs

EDITORIAL Editor: Sophie McCarrick sophie.mccarrick@cpimediagroup.com Online Editor: Emma Hodgson emma.hodgson@cpimediagroup.com Designer: Froilan Cosgafa IV ADVERTISING Sales Director: Michael Phillips michael.phillips@cpimediagroup.com Sales Manager: Carol Owen carol.owen@cpimediagroup.com Sales Executive: Liz Smyth liz.smyth@cpimediagroup.com ONLINE Aiya Naingue PRODUCTION MANAGER James P. Tharian DISTRIBUTION MANAGER Rajeesh M Nair

GROUP CHAIRMAN & FOUNDER Dominic De Sousa

SUBSCRIPTIONS www.bbcgoodfoodme.com PRINTED BY Emirates Printing Press LLC, Dubai PUBLISHED BY

WELCOME TO THE PRO CHEF GUIDE! In true celebration of recognising the achievements of those continuously raising the bar for the Middle East’s culinary industry, The Pro Chef Middle East Awards take place annually with nominees and winners drawn exclusively from 4- and 5-star outlets and equivalent independent restaurants, from across the region.

Within this book, you’ll find interesting and fun information about all the latest winning and nominated chefs. From their favourite knife brands, to their speciality dishes, The Pro Chef Guide invites you inside the kitchens of Dubai’s finest chefs to celebrate their skill and expertise.

If you feel you have what it takes to be included in the next book, please get in touch!

On behalf of the entire team at The Pro Chef Middle East, I’d like to congratulate all of the well-deserved winners – here’s to another year of outstanding growth across the F&B industry!

Head Office PO Box 13700, Dubai, UAE Tel: +971 4 440 9100 Fax: +971 4 447 2409 A publication licensed by Dubai Production City, DCCA

Editor

© Copyright 2017 CPI. All rights reserved.

While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.

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Bringing together some of the finest talents from the region’s culinary sector, The Pro Chef Middle East Awards 2016 returned for another successful year on November 16, 2016, when CPI Media Group welcomed over 350 guests to a dazzling gala evening at the Habtoor Grand Beach Resort & Spa, to celebrate stand-out chefs of the year.

A true pioneer in the region’s awards offerings, all nominees were drawn exclusively from 4- and 5-star F&B establishments with voting open to industry professionals and peers alike.

Included in the collection of awards given out on the evening were categories such as: Best Arabic Speciality Chef (Colin Clague, Ruya), Best British Chef (Darren Velick, The Croft), Best Innovation Chef (Reif Othman, PLAY Restaurant & Lounge), Best Meat Speciality Chef (Brian Voelzing, The Hide), and Best Seafood Speciality Chef (Grégoire Berger, Ossiano), plus more!

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How long have you been working in your current role?

Over two years.

How many years have you been working in the industry?

14 years.

Where did you complete your catering training?

Completed it at the International Cookery school and had my practical at Holiday Inn hotel in Sri Lanka.

What inspired you to get in the industry?

I love baking a lot. The smell and the flavours of different types of desserts always catches my attention – making me more interested in knowing the chemistry behind it.

When you were young what did you want to be when you grew up?

Be a chef.

Who is your role model and why?

Christopphe Michalak.

ACHALA SANJEEWA WEERASINGHE

ACHA LA SAN JEEWA RESORT PASTRY CHEF MADINAT JUMEIRAH

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What piece of kitchen equipment could you not live without?

My knife.

What is your favourite knife brand?

Victorinox.

What 5 ingredients do you always have in your kitchen?

Chocolate, cream, butter, eggs and fruit puree.

What is your speciality dish?

Sour cherry chocolate cake, passion sorbet, Dulcey Cremuex with cocoa tuile.

Please tell us your kitchen motto?

Be passionate in everything that you do.

How long have you been working in your current role?

Nearly two years.

How many years have you been working in the industry?

12 years.

Where did you complete your catering training?

Cape Town, South Africa.

What inspired you to get in the industry?

Cooking with my grandmother.

When you were young what did you want to be when you grew up?

A Captain in the Navy.

Who is your role model and why?

Rene Redzepi. He makes awesome food.

ALAN TODD

CHEF DE CUISINE HUNTERS ROOM, THE WESTIN DUBAI MINA SEYAHI BEACH RESORT & SPA

ALAN TODD

What piece of kitchen equipment could you not live without?

A good knife.

What is your favourite knife brand?

Masakage.

What 5 ingredients do you always have in your kitchen?

Salt, pepper, sugar, bay leaf, and thyme.

What is your speciality dish?

Beef tongue, burnt leek cream, pickle beets and bone morrow.

Please tell us your kitchen motto?

Know yourself, be yourself.

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How long have you been working in your current role?

Nearly one year.

How many years have you been working in the industry?

13 years.

Where did you complete your catering training?

Alma La Scuola Internazionake di cucina italiana (Italy, Colorna).

What inspired you to get in the industry?

My family is also in the industry, so from an early age the passion was there for me.

When you were young what did you want to be when you grew up?

Bob Dylan.

Who is your role model and why?

Fulvio Pierangelini (Italian Michelin Star master).

ALESSIO PITZALIS

CHEF DE CUISINE NINETEEN, THE ADDRESS MONTOMERIE DUBAI

ALESS IO PITZ ALIS 10

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What piece of kitchen equipment could you not live without?

A spoon (tasting food is how I survive, and without the spoon I would not survive).

What is your favourite knife brand?

Miyabi (The blade is exquisite).

What 5 ingredients do you always have in your kitchen?

Garlic, rosemary, butter, olive oil, Grana Padano.

What is your speciality dish?

Tiramsu.

Please tell us your kitchen motto?

Don’t look for perfection.

great grand grandmother ‘Rosita Rios’, who was the soul of the restaurant. I used to go to the restaurant every day after school, right straight to the kitchen to see what they were cooking and how they used to do it. I was very curious to learn her secrets in the kitchen.

When you were young what did you want to be when you grew up?

I wanted to be an engineer because I’m very good with numbers, however, my passion for food inspired even more to follow my current path.

Who is your role model and why?

As I mentioned before, my great grandma was the soul of the restaurant, therefore, was also my role model to follow. Her passion, her constant hard work on making her food the best in the area made a perfect role model for me.

ALFREDO LAZO CHEF DE CUISINE TORO TORO DUBAI

How long have you been working in your current role?

Five years.

How many years have you been working in the industry?

13 years.

Where did you complete your catering training?

Le Cordon Blue Peru.

What inspired you to get in the industry?

Inspiration comes from my family’s restaurant in Lima. My whole family was involved starting my

What piece of kitchen equipment could you not live without?

My tasting spoon, so I can check the dishes What is your favourite knife brand?

I don’t have any favourite brands. What I want to know: is it sharp enough? Then it is good for me.

What 5 ingredients do you always have in your kitchen?

Lime, garlic, onion, Peruvian chilies and coriander.

What is your speciality dish?

Of course my home land ceviche.

Please tell us your kitchen motto?

My kitchen motto is not to lose interest in what we do. Always keep our roots present and at the same time evolve with time so people also develop their palate but remembering from where all the flavours come from. Innovation is my motto.

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How long have you been working in your current role?

Five years.

How many years have you been working in the industry?

14 years.

Where did you complete your catering training?

In Lebanon.

What inspired you to get in the industry?

My dad shared the idea and I worked hard to get to where I am now.

When you were young what did you want to be when you grew up?

Always a cook. I was always happy cooking.

Who is your role model and why?

Chef Antoin. He is great with Lebanese cooking and has brilliant recipe ideas.

ALI FOUAD HASSAN

CHEF DE CUISINE AL NAFOORAH, JUMEIRAH EMIRATES TOWERS

What piece of kitchen equipment could you not live without?

A knife.

ALI FO UAD HA SSAN

What is your favourite knife brand?

Zwilling J.A Henckles twin, German made.

What 5 ingredients do you always have in your kitchen?

Lettuce, tomato, parsley, onions, and mint leaves.

What is your speciality dish?

Traditional raw meat.

Please tell us your kitchen motto?

Happy cooking.

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How long have you been working in your current role?

Six years.

How many years have you been working in the industry?

20 years Where did you complete your catering training?

Emirates Academy.

What inspired you to get in the industry?

My grandmother.

When you were young what did you want to be when you grew up?

I always wanted to be a chef.

Who is your role model and why?

Sheikh Zayed. It’s because of him that the UAE has become what it is today.

ALI SALEM EBDOWA CHEF DE CUISINE EMIRATES PALACE

ALI SA LEM EB DOWA

What piece of kitchen equipment could you not live without?

A knife.

What is your favourite knife brand?

I don’t have a specific favourite.

What 5 ingredients do you always have in your kitchen?

Black diamond (black pepper, cumin, Arabic spices, saffron, and cardamom).

Please tell us your kitchen motto?

If a pot is cooking, the friendship will stay warm.

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How long have you been working in your current role?

Two years.

How many years have you been working in the industry?

15 years.

Where did you complete your catering training?

Classic School of Hotel Management, Delhi, India.

What inspired you to get in the industry?

My passion for cooking.

When you were young what did you want to be when you grew up?

When I was a kid I actually wanted to become a musician and learnt how to play the guitar. But as I grew older I noticed that I enjoyed good, tasty food, which changed my mind about who I wanted to be.

Who is your role model and why?

Leslie Stronach who is a former Executive Chef at Jumeirah Beach Hotel. He taught me everything in cooking, which enabled me to become a Chef.

ANJAN KUMAR

SOUS CHEF ALFIE’S, JUMEIRAH EMIRATES TOWERS

AN JAN KU MAR

What piece of kitchen equipment could you not live without?

Kitchen probe thermometer.

What is your favourite knife brand?

Global Chef What 5 ingredients do you always have in your kitchen?

Extra virgin olive oil, flaky salt, black paper, fresh herbs, and vegetable stock.

What is your speciality dish?

Foie gras parfait.

Please tell us your kitchen motto?

Create delicious food in a professional way while maintaining high quality.

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How long have you been working in your current role?

Nearly one year.

How many years have you been working in the industry?

13 years.

Where did you complete your catering training?

The Oberoi Centre of Learning and Development, Delhi (OCLD).

What inspired you to get in the industry?

My love for ingredients, passion for cooking and desire to excel in this always demanding industry.

When you were young what did you want to be when you grew up?

I dreamt of being a Chef since I was ten years old. I guess an early dreamer is an early achiever.

Who is your role model and why?

I have couple. Chef Vineet Bhatia for taking Indian food to a Michelin level and making the world see Indian food from a broader spectrum. Chef Thomas Keller for his style of cooking food at Le Bouchon and the simplicity in his cooking styles.

ANUP R PAWAR

HEAD CHEF MANZIL DOWNTOWN DUBAI

ANUP R PAW AR 16

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What piece of kitchen equipment could you not live without?

Sous vide machine.

What is your favourite knife brand?

Victorinox.

What 5 ingredients do you always have in your kitchen?

Garlic, fresh basil, fresh tarragon, palm hearts and butter.

What is your speciality dish?

Recently it’s Indian style smoked lamb chops in a jar.

Please tell us your kitchen motto?

Cook food from the heart and with love, concentrate on the basics and don’t get carried away and always be confident – always say “I can do it”.

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When Home is Arabic

How long have you been working in your current role?

One and a half years.

How many years have you been working in the industry?

12 years.

Where did you complete your catering training?

Thailand.

What inspired you to get in the industry?

Making food for people’s wellbeing, serving food to different people on a day in day out basis.

When you were young what did you want to be when you grew up?

Since I was inspired by cooking, I always wanted to become a chef.

Who is your role model and why?

Gordon Ramsey, because he is passionate, creative and innovative, and also a very good leader to lead his culinary team.

APHICHAT AMATMONTRI HEAD CHEF PAI THAI, JUMEIRAH AL QASR

AMAT MONT RI 18

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What piece of kitchen equipment could you not live without?

A knife.

What is your favourite knife brand?

Procooker.

What 5 ingredients do you always have in your kitchen?

Fresh chili, fish sauce, lemongrass, and galangal ginger.

What is your speciality dish?

Authentic Thai.

Please tell us your kitchen motto?

Maintain authenticity of Pai Thai to give true authentic Thai culinary experience to Pai Thai guests.

Where did you complete your catering training?

I completed my catering training in France.

What inspired you to get in the industry?

I took up baking while working as a pastry apprentice for the L’abri du Marin Restaurant in France at the age of 18 in 2001.

During my training time, I worked my way up the ranks of a chef de partie, pastry chef de partie and pastry sous chef at some of the finest hotels, including the pre-opening team of The Mount Wolseley Hilton Hotel & Spa in Ireland; the Michelin-starred Danesfield House Hotel & Spa and the Pennyhill Park Hotel & Spa in the U.K. When you were young what did you want to be when you grew up?

Being born in the land of chocolate connoisseurs, France in 1983, it is only foreseeable that I chose pastry as my passion and I am fondly remembered as ‘Mr. Chocolate’ in Fairmont The Palm.

Who is your role model and why?

My role model is Pierre Herme, the ‘Piccasso of Pastry’ known for revolutionising pastry-making with regards to taste and modernity.

ARNAUD NOEL SOUCHET EXECUTIVE PASTRY CHEF FAIRMONT THE PALM

What piece of kitchen equipment could you not live without?

I use the pastry mixer most of the time and I could not do without the mixer at any given time.

What is your favourite knife brand?

My favourite knife brand is Global.

How long have you been working in your current role?

I joined Fairmont The Palm in 2014 as the resort’s Executive Pastry Chef and I have been working for the past two years in my current role.

How many years have you been working in the industry?

I have been working for the past 15 years in the industry.

What 5 ingredients do you always have in your kitchen?

I always have chocolate, eggs, butter, flour and sugar in my kitchen.

What is your speciality dish?

My speciality dish is the chocolate fondant.

Please tell us your kitchen motto?

The greatest dishes are very simple.

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skills in various restaurants and cruise lines around the world.

This was mainly on job learning so I wanted to pick up on the different techniques as quickly as possible.

What inspired you to get in the industry?

My mother was truly my inspiration. From a very young age I would find myself watching her in the kitchen and as I grew older I knew that being a Chef was exactly what I wanted to do with my life. My mum was undoubtedly the driving force for stepping into this industry.

When you were young what did you want to be when you grew up?

Like many kids in my age I had aspirations of becoming a footballer or a world-renowned tennis player!

Who is your role model and why?

Again, my mother because of she managed to look after a family and still have the passion to cook us amazing meals!

ANDY TOH

EXECUTIVE CHEF HAKKASAN DUBAI

What piece of kitchen equipment could you not live without?

Definitely a wok, a knife and a wok ladle.

What is your favourite knife brand?

Chan Chee Kee is a staple knife in professional Chinese kitchens because of its thin width, precision, lightweight, and last quite long between sharpening’s.

How long have you been working in your current role?

I have been in Hakkasan Dubai for the last five years since its opening in 2011.

What 5 ingredients do you always have in your kitchen?

Jasmine rice, chilies, spring onions, spices and ginger.

How many years have you been working in the industry?

I started to work in this industry when I was a teenager so a total of 25 years now.

What is your speciality dish?

All of Hakkasan Dubai’s menu is my specialty but if I would have to pick one dish I would have to say it would be the Osmanthus wagyu beef rib eye.

Where did you complete your catering training?

My training started back home in Malaysia where I had the opportunity to work and sharpen my

Please tell us your kitchen motto?

Work hard, focus and be humble to accept feedback or like we say in my kitchen “No money, no duck!”.

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Hakkasan Dubai Jumeriah Emirates Towers Sheikh Zayed Road, Dubai Hakkasan.com

How long have you been working in your current role?

Two years.

How many years have you been working in the industry?

20 years.

Where did you complete your catering training?

London.

What inspired you to get in the industry?

The book ‘White Heat’ by Marco Pierre White.

When you were young what did you want to be when you grew up?

A chef.

Who is your role model and why?

Phil Howard; cool and collected demeanour which makes for a calming environment to work yet still maintaining the intensity of a fine dining kitchen.

BENJAMIN WAN

HEAD CHEF COYA, FOUR SEASONS DUBAI

BEN JAMIN WAN 22 The Pro Chef Guide

What piece of kitchen equipment could you not live without?

Thermomix.

What is your favourite knife brand?

Sugimoto.

What 5 ingredients do you always have in your kitchen?

Sel de Guerand, Olive Oil, Smoked Paprika, Garlic, Sherry Vinegar.

What is your speciality dish?

Raw fish.

Please tell us your kitchen motto?

At the end of the day, it’s just food isn’t it? Just food.

How long have you been working in your current role?

Two years.

How many years have you been working in the industry?

32 years.

Where did you complete your catering training?

CIA. What inspired you to get in the industry?

Watching Julia Child.

When you were young what did you want to be when you grew up?

A Chef.

Who is your role model and why?

I have a few for different times in my life: Julia Child, Thomas Keller, Todd English, and Clay Conley.

BOBBY GRIFFING

HEAD CHEF CATCH, THE FAIRMONT DUBAI

BOBBY GRIFF ING

What piece of kitchen equipment could you not live without?

Robot coupe.

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Cheese, pickles, charcuterie, truffles, and aged balsamic.

What is your speciality dish?

At Catch, the roasted seabass.

Please tell us your kitchen motto?

Everything you do, put your heart and soul in it.

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How long have you been working in your current role?

One and a half years.

How many years have you been working in the industry?

Nine years.

Where did you complete your catering training?

Le Cordon Bleu.

What inspired you to get in the industry?

I’ve always loved food.

When you were young what did you want to be when you grew up?

As a child, I wanted to be a boxer.

Who is your role model and why?

Larry Page - Google always has the answer.

BRIAN VOELZING

HEAD CHEF THE HIDE, AL QASR JUMEIRAH

BRIAN VOEL ZING 24 The Pro Chef Guide

What piece of kitchen equipment could you not live without?

My knife.

What is your favourite knife brand?

MAC. What 5 ingredients do you always have in your kitchen?

Salt, vinegar, beef, onions, and mushrooms.

What is your speciality dish?

Veal tartare.

Please tell us your kitchen motto?

Crack on and work hard – put passion into everything you do

How long have you been working in your current role?

I have been at Ruth’s Chris Dubai nearly a year.

How many years have you been working in the industry?

16 years.

Where did you complete your catering training?

United States.

What inspired you to get in the industry?

Walking into a New York City kitchen when I was 11 years old for the first time.

When you were young what did you want to be when you grew up?

A chef.

Who is your role model and why?

My father, for seeing how hard he always worked to accomplish his goals and give our family an amazing life.

CARLOS SANZ

EXECUTIVE CHEF RUTH’S CHRIS STEAKHOUSE

CARL OS SANZ 26 The Pro Chef Guide

What piece of kitchen equipment could you not live without?

A grill.

What is your favourite knife brand?

Shun.

What 5 ingredients do you always have in your kitchen?

Garlic, shallots, thyme, butter, and basil.

What is your speciality dish?

16oz bone in filet mignon with foie gras and truffle butter.

Please tell us your kitchen motto?

If you wouldn’t serve it to your mother, then don’t serve it to our guests

How long have you been working in your current role?

One year.

How many years have you been working in the industry?

17 years.

Where did you complete your catering training?

Buenos Aires, Argentina.

What inspired you to get in the industry?

The whole idea of a celebration around food. Getting together with family and friends to have good homemade food and a good time making it.

When you were young what did you want to be when you grew up?

A fighter jet pilot.

Who is your role model and why?

Anyone who appreciates and respects the produce. Everyone that’s involved in the chain I get inspiration and knowledge from them.

CESAR BARTOLINI

CHEF DE CUISINE BREAD STREET KITCHEN, ATLANTIS THE PALM

CESAR BAR TOLINI

What piece of kitchen equipment could you not live without?

A good knife.

What is your favourite knife brand?

Handmade Japanese knives (Hattori).

What 5 ingredients do you always have in your kitchen?

Potatoes, meat, fish, fresh fruit and veg, plus olive oil.

What is your speciality dish?

Beef wellington.

Please tell us your kitchen motto?

Have passion, be persistent, use good fresh seasonal produce and have a good team to deliver consistently great food no matter how simple it is.

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How long have you been working in your current role?

I have been in this current role at Melia Dubai for the past two years and six months.

How many years have you been working in the industry?

12 years.

Where did you complete your catering training?

IHM (Institute of Hotel Management) Dehradun, India What inspired you to get in the industry?

Growing up watching Chef Sanjeev Kapoor and his cookery shows inspired me get into this industry.

When you were young what did you want to be when you grew up?

I have always been inspired to get in the culinary industry and be a Michelin-Star awarded chef one day.

CHANDHRACHUR CHAMOLI SOUS CHEF MELIA DUBAI

Who is your role model and why?

Chef Sanjeev Kapoor because of his dedication towards cooking making it simple and adding modern innovation to his dishes at the same time.

What piece of kitchen equipment could you not live without?

A knife is the much-needed tool in the kitchen department.

CHAN DHRAC HUR

What is your favourite knife brand?

Henckels any day, because it’s one of the most renowned knife brands globally.

What 5 ingredients do you always have in your kitchen?

The five must ingredients for me are 1. Salt 2. Curry leaves 3.

Coriander powder 4. Tumeric 5. Cumin seeds.

What is your speciality dish?

Mango Butter Chicken Please tell us your kitchen motto?

Quality of food is remembered long after the price is forgotten.

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CHIRANJEET NATH

CHEF DE CUISINE RHODES W1, GROSVENOR HOUSE DUBAI

How long have you been working in your current role?

In my current role as Chef de Cuisine, it’s been almost over two years considering three different places and two different countries, U.A.E and Canada.

How many years have you been working in the industry?

I started my career as a professional chef back in 2005 so that’s over 11 years now.

Where did you complete your catering training?

I did my Bachelor’s in Catering and Hospitality management from Indian Institute of Hotel Management, Pusa, New Delhi in India and did my first industrial training in one of the pioneers of hospitality business of India, The Oberoi.

What inspired you to get in the industry?

Well my inspirations come from different aspects related to food. Firstly, seasonality: the different types of fruits and vegetables are at their prime when they are in season, the smell the appearance and the feel of it, it’s just outstanding.

Trend: the trend of food and the trend for food related to culture is just mind blowing and it’s just keeping changing keeping us (Chefs) on our toes.

Travelling: I’ve always been in love with traveling and when you do travel a whole new world of food opens in front of your eyes. Different taste, smell, colours; it’s just like an addiction. Location: Depending on your current geographical location, types of food, food scene and food culture keeps

changing, giving you more and more challenges to thrive to be the best in the surrounding. History: Last but not the least is the impact of history of food on us as chefs, our childhood memories from home cooked food to the history of food of the home country and, also the world as a whole is all full of inspirations.

When you were young what did you want to be when you grew up?

When I was very young as my dad was an engineer I wanted to follow his footsteps. But as I grew up I realised I wanted thrill and challenges in my life on a daily basis. What’s more challenging than being a Chef and making different food every day to satisfy different people and to leave an impression on everybody through your food. I was highly motivated by mom and her cooking and found out my passion in it. And now I am just following my dreams.

Who is your role model and why?

I have been highly inspired and motivated by Chef Gary Rhodes as I have been working for him for over 6 years now, but when it comes to my role model I would say it is none other than Chef Massimo Bottura. His work, his childhood and his passion for food and his journey has always been a source for my self-motivation cause in every step of my journey I find resemblance of him to mine. His culinary journey of taking the traditional dishes and innovating them in a contemporary art and design form it’s just incredible.

What piece of kitchen equipment could you not live without?

Thermo-mix.

What is your favourite knife brand?

Shun.

What 5 ingredients do you always have in your kitchen?

The 5 most important ingredients which I would always have in my kitchen are – herbs, lemon, garlic, flour and eggs. I think these are the most versatile ingredients which every kitchen needs for any number of creations.

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How long have you been working in your current role?

I have been at my current role for more than four years now.

How many years have you been working in the industry?

I have been in the industry for more than 10 years, out of which nine years has been in Dubai.

Where did you complete your catering training?

I completed my catering training in Goa, India What inspired you to get in the industry?

Growing up I wanted to make a future in something that never dies, and the food industry is what I had a passion for and it’s a field that can never stop being challenged.

When you were young what did you want to be when you grew up?

Ever since I was a kid I loved putting dishes together for friends and family and I guess it’s my passion for food that got me through the door.

CLIVE PEREIRA

HEAD CHEF OCEANA BEACH CLUB, WEST 14TH STEAK HOUSE, DUKES DUBAI

CLIVE PER EIRA 30 The Pro Chef Guide

Who is your role model and why?

I would have to say Gary Rhodes is my role model simply because he made me who I am by working with him for 8 years.

What piece of kitchen equipment could you not live without?

I would have to say it’s my knifes and I am sure when I say this a lot of chefs feel proud when they hold their own knife.

What is your favourite knife brand?

Wusthof and Zwilling are my favourite brands.

What 5 ingredients do you always have in your kitchen?

Salt, vinegar, sugar, flour and butter.

What is your speciality dish?

I love braising.

Please tell us your kitchen motto?

Keeping it simple!

How long have you been working in your current role?

Six months How many years have you been working in the industry?

Over 30 years.

Where did you complete your catering training?

Isle of Man catering college.

What inspired you to get in the industry?

My Mother, she was a trained Chef and I always wanted to travel the world.

When you were young what did you want to be when you grew up?

Archaeologist.

Who is your role model and why?

Rainer Becker, for his knowledge, vision, people skills and general humility.

COLIN CLAGUE

EXECUTIVE CHEF RUYA, GROSVENOR HOUSE DUBAI

COL IN CLA GUE 32

The Pro Chef Guide

What piece of kitchen equipment could you not live without?

Vita prep blender.

What is your favourite knife brand?

Iseya (Japanese).

What 5 ingredients do you always have in your kitchen?

Sumac, Thom (garlic paste) very good Extra virgin olive oil, Maldon sea salt, and HP sauce.

What is your speciality dish?

Sayadiah of black cod, caramelised onions.

Please tell us your kitchen motto?

You are only as good as the Chefs who work with you.

Where did you complete your catering training?

I completed my catering diploma in a small town in the East of Yorkshire called Beverley, then went on to work in numerous Michelin star restaurants across Europe.

What inspired you to get in the industry?

My grandmother and grandad were passionate cooks; my mother lived in France for many years where I spent the large part of my childhood observing gastronomic culture.

When you were young what did you want to be when you grew up?

I always wanted to be a rock star or a professional football player.

Who is your role model and why?

I have been working for numerous Chefs with various different styles of management and approach to kitchen etiquette. But I must say the greatest Chef I have the opportunity to be in the presence of is the great Thomas Keller What piece of kitchen equipment could you not live without?

My chef’s knife.

DANIEL HILLIER

EXECUTIVE CHEF JUMEIRAH BEACH HOTEL

How long have you been working in your current role?

I been working as Executive Chef for Jumeirah Beach Hotel for two years.

How many years have you been working in the industry?

I have been working in this industry for 22 years now. I started as a pot washer in a Michelin Star restaurant. One evening, the Chef De Partie on the larder section called in sick an opportunity came knocking at the door. I haven’t looked back since.

What is your favourite knife brand?

Wusthof knives.

What 5 ingredients do you always have in your kitchen?

I presume this means in my home kitchen: aged parmesan, extra virgin olive oil, a good sea salt, hickory with chips (for my barbeque), Rufus barbeque sauce.

What is your speciality dish?

These changes day by day, week by week, month by month and year by year, but right now we are planning the new Autumn winter menu in Dhow & Anchor, our gastropub. One of my favorites would be slow cooked shoulder of venison, with chestnut and sage gnocchi.

Please tell us your kitchen motto?

Happy cooking!

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How long have you been working in your current role?

One year.

How many years have you been working in the industry?

26 years.

Where did you complete your catering training?

Slough university (TVU).

What inspired you to get in the industry?

Loved foraging with my mother when a child, then going home and making dishes with our harvest.

When you were young what did you want to be when you grew up?

I always knew I was going to be a chef. It felt natural for me to create dishes with ingredients.

DARREN VELVICK

CHEF PATRON THE CROFT, MARRIOTT HARBOUR, DUBAI MARINA

DARR EN VEL VICK 36 The Pro Chef Guide

Who is your role model and why?

I have a couple but Gordon Ramsay, after working for him for 15 years, he was a real inspiration and father figure, in and out of the kitchen. He taught me how to understand business and also the importance of saving money into property, instead of spending it, which is now paying off.

What piece of kitchen equipment could you not live without?

It has to be my smoking tray, I use it every day at The Croft.

What is your favourite knife brand?

The Yasuo Damascus Collection, from the Japanese knife company in London, they are pieces of art.

What 5 ingredients do you always have in your kitchen?

Himalayan salt, oak wood chips, cumin, garlic, mace.

What is your speciality dish?

My organic roast chicken, stuffed with foie gras and truffles.

Please tell us your kitchen motto?

You are only as good as the last table you are sending over the pass.

How long have you been working in your current role?

I joined in April 2016 to be Chef de Cuisine at Breeze Beach Grill (New Opening) and was given Sun& and Barrel 12 to be in charge of also.

How many years have you been working in the industry?

15 years, since before leaving school.

Where did you complete your catering training?

At my local college in my hometown Accrington as well as Northcote Restaurant and Offsite at Blackburn Rovers Football Club.

What inspired you to get in the industry?

My mother was a chef and was very inspiring.

When you were young what did you want to be when you grew up?

A footballer for Blackburn Rovers.

DAMIAN BELL CHEF DE CUISINE BARREL 12

Who is your role model and why?

Gordon Ramsay because he was brought up in a workingclass background like myself and made something with his life by being an excellent chef. When I got my job to work for him back in 2011 it was a dream come true.

What piece of kitchen equipment could you not live without?

My Gazunda.

What is your favourite knife brand?

I have a few depending on the knife and what it is used for, but if I was to choose one it would be MAC. What 5 ingredients do you always have in your kitchen?

Salt, Sugar, Flour, Eggs, Cream.

What is your speciality dish?

I have a few. Lobster Tacos. Spiral Cut Ribeye & Marinade.

Black Cod and Ginger Soubise. Sesame Tuna & Pickled Salad.

Please tell us your kitchen motto?

Be clean, tidy, efficient and organized and we will all have a smooth easy service

38 The Pro Chef Guide

Gerrad and later worked with Chef Johannes Wuhrer. My experience was further enhanced as I worked for Uberf.

Where did you complete your catering training?

I completed my culinary training in my hometown - Lake of Constance, Germany.

What inspired you to get in the industry?

My mother who is also a Chef has been and still is my biggest inspiration growing up over the years. Cooking has always been of second nature to me as I have assisted my mother while she cooked since a very young age.

When you were young what did you want to be when you grew up?

When I was young I always saw myself becoming a Superhero but then later realised I aspired to be a Pilot.

Who is your role model and why?

Grant Achaz has always been an inspiration to me as I have always looked up to him for being innovative and always taking the path least travelled.

DENNIS KOLL

HEAD CHEF TRAITEUR, PARK HYATT DUBAI

What piece of kitchen equipment could you not live without?

My knives are definitely an inseparable part of my kitchen.

What is your favourite knife brand?

My favourite knife brand is Global Knives.

How long have you been working in your current role?

I have currently been working with Traiteur for two years. I initially started as Chef de Partie for eight months and transitioned into Head Chef which is my current role.

How many years have you been working in the industry?

I have been a professional Chef for the past nine years. I started my apprenticeship in a 1 Michelin Star restaurant alongside French Chef Stephane

What 5 ingredients do you always have in your kitchen?

Lemon, fresh herbs, oriental spices, organic vegetables and organic meat.

What is your speciality dish?

My specialty dish is the Signature Vegetable Garden consisting of fresh vegetables marinated in a variety of flavours which is customized seasonally.

Please tell us your kitchen motto?

Effort never dies!

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What inspired you to get in the industry?

While I was training in the bakery department at The Taj Mahal Hotel, Mumbai, every day after the completion of our shift, we would get rewarded with a pastry of our choice. At that time, we used to be completely overwhelmed by this gesture of our chef and that inspired me to become like him one day, hence here I am. Other inspirational aspects were creativity, sinfulness attached to food.

When you were young what did you want to be when you grew up?

A good economist, I had also got through SRCC one of the most reputed commerce college in India. As I was very good in mathematics and economics.

Who is your role model and why?

My Father is my role model because not only is he a very smart and intellectual person, but also a very humble human being.

He has always taught my brother and me to differentiate between right and wrong and always support the correct.

What piece of kitchen equipment could you not live without?

Paring knife.

DIRHAM HAQUE CHEF DE CUISINE THE OBEROI, DUBAI

How long have you been working in your current role?

Two years.

How many years have you been working in the industry?

Eight years.

Where did you complete your catering training?

In 2008, BA(H) in Hospitality Management and Culinary Arts from University of Huddersfield (UK) affiliated with Institute of Hotel Management, Aurangabad (India).

40 The Pro Chef Guide

What is your favourite knife brand?

J A Henckels Professional S knives.

What 5 ingredients do you always have in your kitchen?

My own hand pounded organic turmeric, coriander, sumin powder, purest clarified butter, good red onions.

What is your speciality dish?

I love the original and authentic dum pukht cuisine. I consider myself fortunate to have worked under Chef Imtiaz Qureshi for five years of my life. My speciality would be Dumpukht Gosht Biryani, Shahi Nehari and Galouti Kebab.

Please tell us your kitchen motto?

Every morning in Africa, a gazelle wakes up, it knows it must outrun the fastest lion or it will be killed. Every morning in Africa, a lion wakes up. It knows it must run faster than the slowest gazelle, or it will starve. It doesn’t matter whether you are a lion or a gazelle. When the sun comes up, you better start running.

How long have you been working in your current role?

Three years.

How many years have you been working in the industry?

18+ years.

Where did you complete your catering training?

Montreal, Canada.

What inspired you to get in the industry?

The view that cooking is an art form and there is no greater satisfaction than feeding people well.

When you were young what did you want to be when you grew up?

My own boss.

Who is your role model and why?

Anyone who follows their passion and succeeds against the odds is my role model.

ELIZABETH STEVENSON-HOCKS OWNER/FOUNDER/MANAGING DIRECTOR LADY BATTENBERG FZ-LLC

CESAR BAR TOLINI

What piece of kitchen equipment could you not live without?

My Kitchen Aid Pro-Line.

What is your favourite knife brand?

Kikuichi.

What 5 ingredients do you always have in your kitchen?

Unsalted butter, T55 flour, lemons, sugar, Valrhona Manjari.

What is your speciality dish?

Anything ice cream.

Please tell us your kitchen motto?

If you can’t stand the heat, get out of the kitchen.

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How long have you been working in your current role?

Three years.

How many years have you been working in the industry?

11 years.

Where did you complete your catering training?

I majored in special culinary studies at college in South Korea.

What inspired you to get in the industry?

When I was younger, I worked part time at a seafood restaurant in my town. It really caught my interest, I was excited by cooking and learning from the chefs. I knew right then that this was something I really wanted to do.

When you were young what did you want to be when you grew up?

A chef!

Who is your role model and why?

Chef Sang who is the group’s executive chef. He motivates me to be unrestricted in my thinking and creativity, and to ‘cook outside of the box’.

ERIC JUNG

HEAD CHEF ASIA ASIA, PIER 7

What piece of kitchen equipment could you not live without?

The Deep fryer! It requires high technical skill, especially for Japanese cooking. The temperature, time and method can make a big difference. The skill of the chef can make a big difference. So in essence, your ability to use a deep fryer can reveal how good you are as a Japanese cuisine chef.

What is your favourite knife brand?

Masamoto.

What 5 ingredients do you always have in your kitchen?

Soy Sauce, Salt, Katsuobushi, Mirin, Rice Vinegar.

What is your speciality dish?

Contemporary sushi.

Please tell us your kitchen motto?

Attract the appetite with the eyes and make them addicted by the taste.

42 The Pro Chef Guide

How long have you been working in your current role?

Six years.

How many years have you been working in the industry?

13 years.

Where did you complete your catering training?

Italy and London.

What inspired you to get in the industry?

My passion for hosting.

When you were young what did you want to be when you grew up?

A fireman.

Who is your role model and why?

Michel Bras because brought wild plants into fine dining.

What piece of kitchen equipment could you not live without?

FABIO GENGHINI

CHEF DE CUISINE VIVALDI RESTAURANT, SHERATON DUBAI CREEK

FABIO GENG HINI

My blender.

What is your favourite knife brand?

Misono (Japanese).

What 5 ingredients do you always have in your kitchen?

Garlic, tomato, rosemary, parmesan, Evoo.

What is your speciality dish?

Risotto.

Please tell us your kitchen motto?

No pain, no gain.

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How long have you been working in your current role?

One year.

How many years have you been working in the industry?

17 years.

Where did you complete your catering training?

Naples – Italy.

What inspired you to get in the industry?

Passion for food.

When you were young what did you want to be when you grew up?

A chef.

Who is your role model and why?

Gualtiero Marchesi, was the best Italian chef at that moment.

What piece of kitchen equipment could you not live without?

FRANCESCO DI NOIA

CHEF DE CUISINE ALTA BADIA, JUMEIRAH EMIRATES TOWERS

My knife set.

FRANC ESCO DI NOIA

What is your favourite knife brand?

IO Shen.

What 5 ingredients do you always have in your kitchen? cherry tomatoes, basil, olives, parmesan and anchovies.

What is your speciality dish?

Cavatelli clams and mussels.

Please tell us your kitchen motto?

Cook with love.

44 The Pro Chef Guide

How long have you been working in your current role?

One year.

How many years have you been working in the industry?

12 years.

Where did you complete your catering training?

Argentina.

What inspired you to get in the industry?

My passion for food.

When you were young what did you want to be when you grew up?

Football player.

Who is your role model and why?

I don’t have any specific role model. I like to take a little bit from many models.

FRANCISCO FERNANDEZ LLANOS EXECUTIVE SOUS CHEF KEMPINSKI MALL OF THE EMIRATES

What piece of kitchen equipment could you not live without?

Knife, sous vide machine, Thermomix, smoker.

What is your favourite knife brand?

Shun.

What 5 ingredients do you always have in your kitchen?

Maldon sea salt, Lime, extra virgin olive oil, thyme and onion.

What is your speciality dish?

Homemade smoked ribs with citrus quinoa salad.

Please tell us your kitchen motto?

Always can be done better.

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46 The Pro Chef Guide

How long have you been working in your current role?

Three years.

How many years have you been working in the industry?

13 years.

Where did you complete your catering training?

Namur EHPN Belgium.

What inspired you to get in the industry?

I was inspired by my grandmother who cooks very well.

When you were young what did you want to be when you grew up?

I have always dreamed of becoming a great chef.

Who is your role model and why?

Chef Pierre Gagnaire. He has taught me a lot in my career. I like his style and the type of cuisine he makes which is also why we have a good working relationship.

FRANCOIS SIMON

CHEF DE CUISINE REFLETS PAR PIERRE GAGNAIRE, INTERCONTINENTAL DUBAI

FRAN COIS SIMON

What piece of kitchen equipment could you not live without?

My knife.

What is your favourite knife brand?

Mizuno.

What 5 ingredients do you always have in your kitchen?

Salt, olive oil, garlic, onion, lemon.

What is your speciality dish?

No specific dish but I make great meat recipes.

Please tell us your kitchen motto?

Love what you do and work with passion!

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How long have you been working in your current role?

One and a half years.

How many years have you been working in the industry?

18 years.

Where did you complete your catering training?

In Belgium.

What inspired you to get in the industry?

My family has been in the industry for three generations.

When you were young what did you want to be when you grew up?

Chef de Cuisine or musician.

Who is your role model and why?

Alain Ducasse because he’s the one who gave another picture of the chefs.

GEOFFROY VAN HASBROECK

CHEF DE CUISINE JEAN GEORGES DUBAI, FOUR SEASONS DUBAI

GEOF FROY VAN 48 The Pro Chef Guide

What piece of kitchen equipment could you not live without?

A knife.

What is your favourite knife brand?

Kai. What 5 ingredients do you always have in your kitchen?

Salt, pepper, olive oil (extra virgin), butter and of course passion What is your speciality dish?

Everything from south of France Please tell us your kitchen motto?

No problem, only solution!

What inspired you to get in the industry? he passion for food, beautiful hotels on French Riviera, and travelling the world.

When you were young what did you want to be when you grew up?

A sailor at first and then a Chef.

Who is your role model and why?

I do not have a role model per say but get inspire by great leaders, Emmanuel Faber the actual President of Danone is one of them, plus Paul Bocuse and Alain Ducasse from the industry.

What piece of kitchen equipment could you not live without?

A very simple one, a spoon. I have to taste at all time and at every stage of the preparation.

What is your favourite knife brand?

GILLES ARZUR

EXECUTIVE CHEF FOUR SEASONS HOTELS AND RESORTS

The matter is not the brand it is the steel that the knife is made off, I could name Hattori or Ryusen from Japan, Zwilling Henckles from Germany.

What 5 ingredients do you always have in your kitchen?

A great olive oil and butter, coriander seeds, fish and seafood,

How long have you been working in your current role?

fresh herbs and potatoes.

In Dubai since pre-opening, June 2014, 2 years +, As Exc. Chef since 1996, 20 years!

What is your speciality dish?

It vary of the seasons and the mood, Abalone and foie gras

How many years have you been working in the industry?

is one of them but it can be a black cod one day a lobster another.

In the industry since 1981, 35 years ago...

Please tell us your kitchen motto?

Where did you complete your catering training?

Culinary School back in France.

Never compromise on the taste, try to do a dish that creates emotion and at times surprise.

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How long have you been working in your current role?

One and a half years.

How many years have you been working in the industry?

14 years.

Where did you complete your catering training?

In my childwood region of Vannes, Bretagne. France.

What inspired you to get in the industry?

My grandmother.

When you were young what did you want to be when you grew up?

An astronaut.

Who is your role model and why?

Benoit Violier, he was the best in my point of view in the industry (MOF, #3 Michelin starred chef).

What piece of kitchen equipment could you not live without?

A picture of my team.

GRÉGOIRE BERGER

CHEF DE CUISINE OSSIANO, ATLANTIS THE PALM

What is your favourite knife brand?

Misono.

GRÉG OIRE BERGER

What 5 ingredients do you always have in your kitchen?

Hibiscus, langoustines, buckwheat seeds, flowers, kimchee no moto.

What is your speciality dish?

My winning dish at the San Pellegrino Young Chef Competition 2016. Kerguelen island legine & Cured Goose, Ponzu Insert, Potato Shell Stuffed With Agria Espuma, Roasted & Sour Jus, Artichoke and Black truffle, Shimeji, Tarragon Powder.

Please tell us your kitchen motto?

It’s difficult to do simple.

50 The Pro Chef Guide

How long have you been working in your current role?

Seven years.

How many years have you been working in the industry?

21 years Where did you complete your catering training?

Prue Leith Chef’s Academy, South Africa.

What inspired you to get in the industry?

Love and patience for food.

When you were young what did you want to be when you grew up?

A pilot.

Who is your role model and why?

Nelson Mandela – he’s a peacemaker.

GRAIT ANDILE MANBUZA

HEAD CHEF THE GRAND GRILL STEAKHOUSE, HABTOOR GRAND RESORT & SPA

What piece of kitchen equipment could you not live without?

A grill.

GRAIT ANDILE MANBUZA

What is your favourite knife brand?

Giesser.

What 5 ingredients do you always have in your kitchen?

BBQ sauce, paprika, demi-glace, Worcester sauce, and chutney.

What is your speciality dish?

Spaghetti alfredo.

Please tell us your kitchen motto?

T.E.A.M (Together Everyone Achieves More).

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The Pro Chef Guide

How long have you been working in your current role?

Two years.

How many years have you been working in the industry?

16 years.

Where did you complete your catering training?

Grand Hyatt Dubai.

What inspired you to get in the industry?

I was inspired with my family and especially my mother who made delicious food.

When you were young what did you want to be when you grew up?

When I was young I wanted to be engineer but I get inspired with my family for the love of the food.

HANNA DIB

EXECUTIVE CHEF THE ADDRESS DUBAI MALL HOTEL

HAN NA DIB

Who is your role model and why?

My role model is my previous Executive Chef. I learn a lot of things from him, including how to be a good leader.

What piece of kitchen equipment could you not live without?

My knife.

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Salt, pepper, meat, olive oil, and herbs.

What is your speciality dish?

Roasted Beef with vegetables, mashed potato and gravy.

Please tell us your kitchen motto?

Be the best!

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How long have you been working in your current role?

20 years.

How many years have you been working in the industry?

30 years.

Where did you complete your catering training?

France, Burgundy.

What inspired you to get in the industry?

I love cooking for people.

When you were young what did you want to be when you grew up?

I’ve always wanted to be a chef.

Who is your role model and why?

Nobody.

What piece of kitchen equipment could you not live without?

HARVEY COURTOT CHEF DE CUISINE NOBU, ATLANTIS THE PALM

HARV EY CO URTOT 54 The Pro Chef Guide

A good knife.

What is your favourite knife brand?

I have no preference.

What 5 ingredients do you always have in your kitchen?

Salt, pepper, yuzu jus, rosemary and tomato.

What is your speciality dish?

Anything with seafood.

Please tell us your kitchen motto?

Do what you love!

How long have you been working in your current role?

Two years.

How many years have you been working in the industry?

Eight years.

Where did you complete your catering training?

Indian Accent Restaurant.

What inspired you to get in the industry?

I could never get enough of food.

When you were young what did you want to be when you grew up?

A Chef.

Who is your role model and why?

Chef Manish Mehrotra. I started my professional journey by working under him. He has been my mentor and a role model in my life.

HIMANSHU SAINI

HEAD CHEF TRESIND, NASSIMA ROYAL HOTEL

HIMA NSHU SAINI 56 The Pro Chef Guide

What piece of kitchen equipment could you not live without?

Weighing scale.

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Oyster sauce, lemon, black pepper, butter, and soy sauce.

What is your speciality dish?

Wild mushroom chai, dehydrated mushrooms, truffle oil powder.

Please tell us your kitchen motto?

Service before sell.

How long have you been working in your current role?

Five years.

How many years have you been working in the industry?

16 years.

Where did you complete your catering training?

Back home in India at the Radha Krishna Hospitality Service.

What inspired you to get in the industry?

My surname Qureshi is most inspiration for me, Because Qureshi are very well known Chefs In India.

Who is your role model and why?

My Mom and Chef Vineet. They both have a very common similarity cooking from the bottom of their heart.

What piece of kitchen equipment could you not live without?

Every basic equipment has an important role in my kitchen, so it’s difficult to choose.

IRSHAD QURESHI

CHEF DE CUISINE INDEGO BY VINEET, GROSVERNOR HOUSE DUBAI

What is your favourite knife brand?

Victorinox.

What 5 ingredients do you always have in your kitchen?

Coriander seed, kafir lime leaves, fresh coconut with milk, lamb chop and barley.

What is your speciality dish?

Spice crumb crusted sea bass with crab kichidi and truffle coconut chili sauce.

Please tell us your kitchen motto?

Kitchen motto for me and my chefs is to be consistent, every guest should be special.

58 The Pro Chef Guide

How long have you been working in your current role?

Almost one year.

How many years have you been working in the industry?

Eight years.

Where did you complete your catering training?

The Oberoi Hotel.

What inspired you to get in the industry?

My passion for cooking.

When you were young what did you want to be when you grew up?

Army Officer.

Who is your role model and why?

Chef Vineet Bhatia, his career journey has been truly inspirational.

JAGDEEP SINGH NEGI

HEAD CHEF SPICE & ICE LOUNGE AND RESTAURANT

What piece of kitchen equipment could you not live without?

Pan and ladle.

JAGDE EP SINGH NEGI

What is your favourite knife brand?

Zwilling J.A Henckels.

What 5 ingredients do you always have in your kitchen?

Chili garlic, zakiya seeds, kasuri methi, roatesd.

What is your speciality dish?

Rogan Josh Please tell us your kitchen motto?

Food isn’t my passion, but my life.

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How long have you been working in your current role?

Eight years.

How many years have you been working in the industry?

17 years.

Where did you complete your catering training?

In Marbella, Hotel Escuela Bellamar.

What inspired you to get in the industry?

I started from the very bottom in this industry and I got attached to the gastronomy and how creative the chefs were in the places where I was working, I realised I wanted to move up and fight to become a chef in the kitchen.

When you were young what did you want to be when you grew up?

Electrician it was what I studied as it runs in the family.

JUAN CARLOS GONZALEZ HERNANDEZ

JUAN CARL OS EXECUTIVE CHEF EL SUR, THE WESTIN DUBAI

60 The Pro Chef Guide

Who is your role model and why?

My mother, because she is a true fighter since the moment she opens her eyes in the morning and gets out of bed.

What piece of kitchen equipment could you not live without?

Thermomix.

What is your favourite knife brand?

Miyabi.

What 5 ingredients do you always have in your kitchen?

Iberian ham, extra virgin olive oil), saffron, sweet paprika, and manchego cheese.

What is your speciality dish?

Roasted suckling pig with lemon cream, onion chutney and bok choy.

Please tell us your kitchen motto?

Do not leave for tomorrow what you can do today.

62 The Pro Chef Guide

How long have you been working in your current role?

Three years.

How many years have you been working in the industry?

24 years.

Where did you complete your catering training?

Kuala Lumpur, Malaysia.

What inspired you to get in the industry?

At the beginning it was a hobby, but over time I found that people commended my food, which gave me a great sense of pride, and it grew from there.

When you were young what did you want to be when you grew up?

A Chef.

KENMIN FOO CHIN FATT EXECUTIVE CHINESE CHEF MADINAT JUMEIRAH

Who is your role model and why?

Chef Jereme Leung. He is a creative Asian pioneer chef of modern Chinese cuisines and is also the pioneer Chef who perfectly blends the concept of modern Chinese cuisines with classical Chinese provincial food.

KEN MIN FOO CHIN

What piece of kitchen equipment could you not live without?

Chinese cast iron wok.

What is your favourite knife brand?

Hong Kong Chan Chi Kee. What 5 ingredients do you always have in your kitchen?

Cooking oil, salt and pepper, rice, noodles, and egg.

What is your speciality dish?

Fried Rice: seemingly ordinary, but great connotation.

Please tell us your kitchen motto?

The best preparation for tomorrow is doing your best today.

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How long have you been working in your current role?

Almost one year.

How many years have you been working in the industry?

At least 20 - I earned my first money looking after the charcoal grill at my grandparent’s restaurant.

Where did you complete your catering training?

In my own town.

What inspired you to get in the industry?

I was born into a restaurateur family and always wanted to continue the tradition.

When you were young what did you want to be when you grew up?

I was surrounded by chefs, I didn’t even know you could do anything else.

LEONARDO MALTESE EXECUTIVE CHEF BICE MARE RESTAURANT

Who is your role model and why?

It would be my mother, who has a very strong personality and is the most hardworking person I know. She always gives 110% and won’t let go until the last guest in the restaurant is happy.

LEON ARDO MALTESE

What piece of kitchen equipment could you not live without?

A knife, of course!

What is your favourite knife brand?

Takeda Hamono.

What 5 ingredients do you always have in your kitchen?

Basil, extra virgin olive oil, tomatoes, Parmesan cheese and of course a touch of love.

What is your speciality dish?

I came from a little island, so it has to be fish.

Please tell us your kitchen motto?

The more you give, the more you get back.

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How long have you been working in your current role?

Two years.

How many years have you been working in the industry?

22 years.

Where did you complete your catering training?

Italy- Spoleto.

What inspired you to get in the industry?

My Family - They have been working in this industry since 1970’s.

When you were young what did you want to be when you grew up?

I have wanted to be a chef my whole life. I am living my dream.

Who is your role model and why?

Massimo Bottura - he creates masterpieces with a single or simple ingredients.

LEONARDO PASSONE CHEF DE CUISINE HILTON ABU DHABI

What piece of kitchen equipment could you not live without?

My Knives!

LEONA RDO PA SSONE

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Black Truffle, Basil, Tomatoes, Olive Oil and Parmesan Cheese.

What is your speciality dish?

Pasta! Fresh, handmade and filled.

Please tell us your kitchen motto?

The quality of the food is remembered long after the price is forgotten!

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How long have you been working in your current role?

Two years.

How many years have you been working in the industry?

12 years.

Where did you complete your catering training?

Did not attend school, began in restaurants at a very young age and worked around the trade.

What inspired you to get in the industry?

I have always been interested in cooking. I used to bake with my grandmother as a child and cook Sunday dinners with my father all the time.

When you were young what did you want to be when you grew up?

A baker.

LIAM BREEN

HEAD CHEF THE MAINE, DOUBLETREE BY HILTON HOTEL DUBAI

LIAM BREEN

Who is your role model and why?

Chuck Hughes, a Chef from Montreal. I would not be the chef I am today without him.

What piece of kitchen equipment could you not live without?

A spoon.

What is your favourite knife brand?

Shun.

What 5 ingredients do you always have in your kitchen?

Butter, Frank’s red hot sauce, sriracha sauce, apple cider vinegar and chicken wings (for snacks).

What is your speciality dish?

I give equal love to all of my dishes. To me they are all special.

Please tell us your kitchen motto?

I am only as strong as my weakest link.

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How long have you been working in your current role?

One year and two months.

How many years have you been working in the industry?

About 15 years.

Where did you complete your catering training?

Italy - Osteria San Leonardo Treviso.

What inspired you to get in the industry?

It has been a very long path, started when I was 15 years old while working during summer. Step by step I found my own way, it happened years before the current trend of celebrity Chef appearing so often in TV and talk shows.

When you were young what did you want to be when you grew up?

A farmer.

MANUEL POLIN

SPECIALITY CHEF DE CUISINE JUMEIRAH RESTAURANT GROUP

MAN UEL POLIN 68 The Pro Chef Guide

Who is your role model and why?

Norbert Niederkofler - such a down to earth personality, every dish is strictly linked with his roots using locally sourced and seasonal ingredients only. He’s never pretentious and you can read it through his creations.

What piece of kitchen equipment could you not live without?

Thermomix.

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Fresh heritage tomato, Maldon salt, high quality extra virgin olive oil, Sarawak pepper, any catch of the day as long as it’s the freshest.

What is your speciality dish?

Spaghetti of Gragnano, pomodoro mascherato.

Please tell us your kitchen motto?

De gustibus non disputandum est.

What inspired you to get in the industry?

The possibility to do be able to work all over the world. The passion about food, which I received from my family who owns a fresh pasta factory where I started working when I was a teenager.

When you were young what did you want to be when you grew up?

A Chef or a Creative Director.

Who is your role model and why?

I don’t a have any specific role model; I always try to learn from people with a strong personality and perseverance in whatever they do. If I have to think of Chefs, these are the 3 names that would come first to my mind: Massimo Bottura, Alex Atala and Gualtiero Marchesi.

What piece of kitchen equipment could you not live without?

My pasta machine.

MARCO LEGITTIMO

CHEF DE CUISINE BUSSOLA, THE WESTIN DUBAI MINA SEYAHI BEACH RESORT & MARINA

How long have you been working in your current role?

I’ve been five years at Bussola Restaurant. Total 10 year’s experience as Chef de Cuisine.

How many years have you been working in the industry?

Since 1991 – yes, I’m old!

Where did you complete your catering training?

I did my Hotelier Degree in Italy to the I.p.s.a.r.t. of Otranto, Lecce; 3 years of Culinary Diploma plus 2 years of Hotel Management.

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Parmigiano Reggiano, Mozzarella - buffalo or fior di latte, Basil, tomato and pasta.

What is your speciality dish?

I’m all about seafood!

Please tell us your kitchen motto?

Nobody is born to be a Chef – it’s all about how much passion, dedication and hard work you put in every day. Diamonds come start from nothing, but from the manure come the flowers. (De Andre)

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How long have you been working in your current role?

Just over one year.

How many years have you been working in the industry?

24 years.

Where did you complete your catering training?

United Kingdom.

What inspired you to get in the industry?

From an early age of growing up surrounded by lots of home cooking and summers spent living on a farm and with which gave me a real intrigue from where food came from and how good ingredients equals good food!

When you were young what did you want to be when you grew up?

I always had a passion for sport, as most young children do, but the love of food soon took over.

MARTIN CAHILL EXECUTIVE CHEF DUKES DUBAI

Who is your role model and why?

My father purely based on this morals, standards, work ethic and how to be an honest person.

MAR TIN CAHILL

What piece of kitchen equipment could you not live without?

My Mac knife.

What is your favourite knife brand?

Mac. What 5 ingredients do you always have in your kitchen?

Salt, pepper, vinegar, sugar, and butter.

What is your speciality dish?

This really changes from season to season and from what I have on hand in my kitchens.

Please tell us your kitchen motto?

We always have two that are on display around the kitchen.

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How long have you been working in your current role?

Six years.

How many years have you been working in the industry?

16 years.

Where did you complete your catering training?

Istituto Albrghiero Villa Santa Maria, Italy.

What inspired you to get in the industry?

My passion and love for food.

When you were young what did you want to be when you grew up?

To be a chef, since I was a kid I was cooking with my mother standing on a chair as I was too young to reach the stove, from that point start my passion and love and the desire to be a chef.

MASSIMILIANO ASCIONE CHEF DE CUISINE MARRIOTT HOTEL AL JADDAF

Who is your role model and why?

Niko Romito, he is a 3 Michelin-Star Chef that I had the privilege to work for. He is very link to his territory where he grows up and always elaborating the grandmother recipe with a modern touch.

MASSIM ILIANO ASCIONE

What piece of kitchen equipment could you not live without?

A gas stove.

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Flour, egg, tomato, mozzarella cheese, and olive oil.

What is your speciality dish?

Seafood linguine.

Please tell us your kitchen motto?

Respect and love for the ingredient.

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How long have you been working in your current role?

Nine years.

How many years have you been working in the industry?

26 years.

Where did you complete your catering training?

Cathal Burgha St College, Dublin, Ireland.

What inspired you to get in the industry?

I grew up in our family business which was a guest house.

When you were young what did you want to be when you grew up?

A chef.

Who is your role model and why?

Leslie Stronach. A born leader and very inspiring. He was my executive Chef in Jumeirah Beach Hotel.

MAURICE FITZGERALD

EXECUTIVE CHEF ANANTARA DUBAI THE RESORT & SPA

What piece of kitchen equipment could you not live without?

Salt and Pepper grinder.

MAURI CE FITZ GERALD

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Salt, pepper, potatoes, fuits of some description, and extra virgin olive oil.

What is your speciality dish?

Slow braised beef cheeks, truffle mash potato with asparaus and wild mushrooms.

Please tell us your kitchen motto?

You are only as good as your last meal, so keep trying to improve on what you do on a daily basis.

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How long have you been working in your current role?

Since 2015.

How many years have you been working in the industry?

More than 20 years.

Where did you complete your catering training?

Italy.

What inspired you to get in the industry?

Passion for culinary arts.

When you were young what did you want to be when you grew up?

Executive Chef.

Who is your role model and why?

My grandmother- she always strived for greatness, lived to her fullest potential.

MAURIZIO BOSETTI EXECUTIVE CHEF ATELIER M, PIER 7

MAURI ZIO BO SETTI 74

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What piece of kitchen equipment could you not live without?

Pasta machine.

What is your favourite knife brand?

Any good knife. I do appreciate Japanese knives.

What 5 ingredients do you always have in your kitchen?

Salt, pepper, basil, parmesan, and thyme.

What is your speciality dish?

Any Italian/ Mediterranean dish.

Please tell us your kitchen motto?

Make it, serve it and buon appetito!

How long have you been working in your current role?

Three years.

How many years have you been working in the industry?

19 years.

Where did you complete your catering training?

Diploma in Hospitality & Tourism Institute, Girona, Spain.

What inspired you to get in the industry?

Family. To start with my mother was a Chef and my father owns a hotel and restaurants.

When you were young what did you want to be when you grew up?

When I was young I wanted to be a fireman or an architect.

Who is your role model and why?

My parents. My mother is a very hardworking Chef and full time mother meanwhile my father has the best organisational skills.

MIQUEL BADOSA ALVAREZ

HEAD CHEF CASA DE TAPAS, DUBAI CREEK GOLF & YACHT CLUB

What piece of kitchen equipment could you not live without?

My chef’s knife.

What is your favourite knife brand?

Deba knives from Japan.

What 5 ingredients do you always have in your kitchen?

Olive oil, cherry vinegar, garlic, onion and tomato.

What is your speciality dish?

Paella and Fideua.

Please tell us your kitchen motto?

Never trust skinny cook! Cook well, eat well.

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How long have you been working in your current role?

12 years.

How many years have you been working in the industry?

33 years.

Where did you complete your catering training?

Sinakarinvirot University.

What inspired you to get in the industry?

When I was a child I always wanted to cook.

When you were young what did you want to be when you grew up?

To be a Chef.

Who is your role model and why?

My grandma, growing up I was always with her. I saw her cook food that’s why I always wanted to be a chef.

NARUEMOL POOLKUAN HEAD CHEF BENJARONG, DUSIT THANI DUBAI

What piece of kitchen equipment could you not live without?

Carving knife.

NARUE MOL PO OLKUAN

What is your favourite knife brand?

Zwilling (twins doll).

What 5 ingredients do you always have in your kitchen?

Lemongrass, galagal, lime leaves, thai chili, basil.

What is your speciality dish?

Green Thai curry.

Please tell us your kitchen motto?

Cook with your heart.

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How long have you been working in your current role?

I have been leading Brasserie Angelique’s kitchen for four years now.

How many years have you been working in the industry?

17 years.

Where did you complete your catering training?

In a hotelier school in Belgium.

What inspired you to get in the industry?

I had to call my parents for this question as I made my decision to become a cook very early. As per my mom, I was back then around 10 years old. What I do know is from the moment I physically started in the kitchen I loved every minute of it, and that hasn’t changed a bit over the years.

When you were young what did you want to be when you grew up?

Since I remember, I have always dreamed to become a chef.

Who is your role model and why?

Raymond Ameye. Unfortunately he is no longer with us.

NIELS VAN OERS

CHEF DE CUISINE BRASSERIE ANGELIQUE, JUMEIRAH AT ETIHAD TOWERS

NIELS VAN OERS

What piece of kitchen equipment could you not live without?

A cast-iron casserole. I really love slow cooking, back to basics. It is a challenge to your patience as the heavenly smells being created make it hard to leave it to cook untouched for a longer period of time.

What is your favourite knife brand?

Miyabi.

What 5 ingredients do you always have in your kitchen?

Fresh vegetables and fruits, eggs, pasta, cheese, French salami.

What is your speciality dish?

Daurade baked in salt crust is among the guests’ favourites.

Please tell us your kitchen motto?

Respect: Respect your colleagues, respect your clientele, respect your equipment, respect your products and the people who grow them.

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How long have you been working in your current role?

Almost one year.

How many years have you been working in the industry?

20 years.

Where did you complete your catering training?

New York, I attended CIA. What inspired you to get in the industry?

The food scene in my hometown of San Francisco and farmers market.

When you were young what did you want to be when you grew up?

At first a professional baseball player but by my teenage years a chef.

Who is your role model and why?

Many but I would have to say Executive Corporate Chef Victoriano Lopez from Acurio Restaurant Group, he is awesome!

OMAR RODRIGUEZ

EXECUTIVE CHEF MAYTA DUBAI BY JAIME PESAQ

What piece of kitchen equipment could you not live without?

A sharp knife.

OMAR ROD RIGUEZ

What is your favourite knife brand?

Nenox.

What 5 ingredients do you always have in your kitchen?

Good EVO, Hot sauce, pickled vegetables, anchovies, and Maldon salt.

What is your speciality dish?

Ceviche puro, because of it’s simplicity, it’s either right or wrong. If You can make this, you can make all ceviches.

Please tell us your kitchen motto?

Go hard or go home.

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How long have you been working in your current role?

Since November 2014.

How many years have you been working in the industry?

20 years.

Where did you complete your catering training?

I complete my training running my own catering company for 5 Years in Nuevo Vallarta Mexico.

What inspired you to get in the industry?

Food, honest, passion, and hard work, adrenaline.

When you were young what did you want to be when you grew up?

Motocross rider, or guitar rockstar.

Who is your role model and why?

My Father because hard work and honestly, my mom because of love for food and care. Many Chefs like Ferran Adrai opening my mind, Mallman for the love for the wood fire, Enrique Olvera for the love of Mexican food.

OSCAR RITO RODRIGUEZ

HEAD CHEF JUMEIRAH GROUP TORTUGA MEXICAN KITCHEN & BAR

What piece of kitchen equipment could you not live without?

Wood grill.

OSCAR RITO RO DRIGUEZ

What is your favourite knife brand?

Zwilling.

What 5 ingredients do you always have in your kitchen?

Fresh habanero chili, coriander, a nice piece of meat, sea salt, and garlic.

What is your speciality dish?

My mind is always moving, I cannot stop making this one this from my heart: Chiles en Nogada.

Please tell us your kitchen motto?

Cook your dreams to reality.

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What inspired you to get in the industry?

The desire to create amazing products from simple, raw ingredients was my main inspiration. It inspired me to travel the world, meet new people and cultures and reflect my experiences in my work.

When you were young what did you want to be when you grew up?

I always wanted to be a pastry chef, ever since I can remember myself. That magic process has been a fascination to me ever since.

Who is your role model and why?

David Nichols to me is someone who always strive to be better and develop everyone around him too. That requires a great heart. It is truly inspirational to me.

What piece of kitchen equipment could you not live without?

My digital scale in grams. I am a pastry chef and must be very precise in everything I do.

PAUL HAYWARD

RESORT EXECUTIVE PASTRY CHEF MADINAT JUMEIRAH

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Fresh eggs, sugar, butter, flour and milk. These are the base of my work.

How long have you been working in your current role?

Over three years.

How many years have you been working in the industry?

27 years.

Where did you complete your catering training?

University of West London ( Slough), UK.

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What is your speciality dish?

Souffles are my signature. I have spent so much time perfecting my techniques that now I proudly share my souffle tricks with other chefs and colleagues.

Please tell us your kitchen motto?

Work smart and always aim for gold. Plan your day to day activities and don’t be afraid of any challenges - everything is possible.

What inspired you to get in the industry?

Working alongside my mother in the local neighborhood restaurant.

When you were young what did you want to be when you grew up?

I only ever wanted to be a chef.

Who is your role model and why?

Gary Rhodes, he was my boss for 10 years and gave me all my breaks in the industry. Plus he has achieved so much and is known as a Chefs Chef.

What piece of kitchen equipment could you not live without?

My knives. I’ve been collecting them for 22 years. They allow me to create beautiful things from raw ingredients and I can take them anywhere. They are all I need to do my job, plus a bit of fire.

PAUL LUPTON

HEAD CHEF PIER CHIC, JUMEIRAH AL QASR

How long have you been working in your current role?

Six months.

What is your favourite knife brand?

I buy my knives from the Japanese Knife Company in London.

My favourite are the Saji Craft range. They are hand forged by the knifesmith Takeshi Saji in his hometown of Takefu, Japan .

What 5 ingredients do you always have in your kitchen?

Espelette Pepper, Huy Fong Sriracha, Cumin, Amalfi Lemons and Sechuan Pepper which I buy on visits to my wife’s home town, Chongching.

How many years have you been working in the industry?

22 years.

What is your speciality dish?

Seafood Risotto Nero. It’s my signature here at Pierchic and I love it because it suits the restaurant so well. We are surrounded by the sea and we are serving the essence of that to our customers.

Where did you complete your catering training?

Cliveden Hotel, Taplow, Buckinghamshire.

Please tell us your kitchen motto?

I have many. Happy chefs, equals good food.

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82 The Pro Chef Guide

How long have you been working in your current role?

I have been working at Jumeirah Beach Hotel, La Pariilla restaurant for the past three years.

How many years have you been working in the industry?

I started my journey in the culinary department 18 years ago, it has been the best journey.

Where did you complete your catering training?

Le Cordon Bleu and Universidad de Barcelona.

What inspired you to get in the industry?

My biggest inspiration was actually my first job in a restaurant as Commis 3 Chef. It all started in Joe’s Stone Crab Restaurant, Miami, Florida.

When you were young what did you want to be when you grew up?

I always dreamt about becoming an Astronaut when I was younger.

PAULO DE SOUZA

CHEF DE CUISINE LA PARRILLA, JUMEIRAH BEACH HOTEL

PAULO DE SOUZA

Who is your role model and why?

My biggest role model and inspiration is Ferran Adria who is also my mentor. He changed the conceptualisation of the cooking. The creativity for flavor combinations is endless.

And he never stops researching about the essence of cooking and how far we can bring it.

What piece of kitchen equipment could you not live without?

A good mandoline.

What is your favourite knife brand?

Global.

What 5 ingredients do you always have in your kitchen?

Red onion, fresh garlic, a good and tasty fresh chili, fresh coriander leaves and sea salt.

What is your speciality dish?

Ceviches, and its combinations.

Please tell us your kitchen motto?

Always be in search of the best flavour possible.

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How long have you been working in your current role?

Five years.

How many years have you been working in the industry?

11 years.

Where did you complete your catering training?

I am largely self-taught at home and have enhanced my skills with Shangri-La - (Skill 1+2/Supex).

What inspired you to get in the industry?

I have always loved food and finding new ways to create and present authentic dishes from my home country. I love to combine different styles and flavours to create unique dishes for our guests. My mother instilled this passion in me from a very young age.

When you were young what did you want to be when you grew up?

I always wanted to be a chef (it was my passion all along).

PHAM NGOC QUAN CHEF DE CUISINE SHANGRI-LA HOTEL, DUBAI

PHAM NGOC QUAN 84 The Pro Chef Guide

Who is your role model and why?

My mother: She is my mentor and my leader and I continue to learn from her teachings every day.

What piece of kitchen equipment could you not live without?

Griller and a wok.

What is your favourite knife brand?

Japanese brands.

What 5 ingredients do you always have in your kitchen?

Spices/ garlic/ golanga/ fish sauce/ oyster sauce.

What is your speciality dish?

Seafood springrolls.

Please tell us your kitchen motto?

Work hand in-hand as one big team.

butcheries back home in Barcelona and my experience with food started very early helping my father and my mother, my grandmother will cook always at home and will help her in the kitchen while preparing stuffed calamari, ,merluza in salsa verde, traditional north Spanish cuisine, when I was 11 years old when I had the first contact with the culinary world, I meet one of class mate father that work for many years as a chef in ship and his histories about travelling and cooking captivated me and ever since then I knew that I wanted to be a chef.

When you were young what did you want to be when you grew up?

I was a playing American football for long time and was even part of the national team so probably something related to that sport, back at high school I use to like a lot marine biology and was fascinated my big sharks, dolphins, etc. so probably will be something related to investigating ocean marine live.

Who is your role model and why?

I have several people that inspired me during my career but perhaps the person that help me to understand what an Executive Chef /Hotelier is will be Chef David Harnois that corporate Chef for Carlson Rezidor MIddle East, 11 years ago offer a job in Kuwait and he has always been a great support and friend.

RAMON SALTO ALVAREZ

COMPLEX EXECUTIVE CHEF LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE

How long have you been working in your current role?

Just under one year.

How many years have you been working in the industry?

Started working in the kitchen in when I was 17 years old 24 years ago.

Where did you complete your catering training?

I did my catering college at EUHT in San Pol, Barcelona from I moved around and work in 11 countries.

What inspired you to get in the industry?

I was born into a foodie family. My parents had

What piece of kitchen equipment could you not live without?

Is difficult to choose only but it will have to be a CHARVET kitchen stove.

What is your favourite knife brand?

Global. I have a full set from 15 years ago and they still work as if they were brand new.

What 5 ingredients do you always have in your kitchen?

Extra virgin olive oil, truffles, heirloom tomatoes, angus beef and Maldon salt.

What is your speciality dish?

Raw dishes like ceviche, tartare, tiradito, etc.

Please tell us your kitchen motto?

Hospitality requires a lot of dedication you have to be ready to work long hours and be ready to give up many things, to achieve success you a have to follow you dream and never give up.

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What inspired you to get in the industry?

I would say my mum. when I was younger, she would take me along to the wet market. She used to run a food stall selling Indonesian dishes. I remember helping her at the stall at the weekends and school holidays. That’s when it sparked my interest. On top of that, growing up glued to the t.c watching cooking shows make me to more interested in European cooking.

When you were young what did you want to be when you grew up?

I always wanted to be a chef.

Who is your role model and why?

Apart from my mum, it will be all my Head Chefs that I used to work with in Singapore. They were my mentors. With me now, I have 8 chefs whom I have worked with for a good number of years. A strong team whose skills complement one another; right from their skills, knowledge, management skills, character and attitude towards work.

REIF OTHMAN

DIRECTOR OF CULINARY RAW GALADARI HOLDINGS

How long have you been working in your current role?

One year.

How many years have you been working in the industry?

23 years.

Where did you complete your catering training?

Dropped out of cooking school at 16. I’m a strong believer in gaining knowledge through experience than education. I am very old school. As a result, I learned even more from practical/finances/ business development and so on..

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What piece of kitchen equipment could you not live without?

My knives.

What is your favourite knife brand?

Personal preference will be any Japanese made knives for my kitchen. At home I am using Global Knifes.

What 5 ingredients do you always have in your kitchen?

Ginger ale/ candies/ chips / pastas/ chili.

What is your speciality dish?

76hrs beef ribs and pita Surprise that we serve in Play restaurant. These are my top sellers.

Please tell us your kitchen motto?

I live by these principles: discipline/ being a great team player/ honesty and loving what I do. It’s what makes me wake up eager to go to work every morning.

How long have you been working in your current role?

12 years.

How many years have you been working in the industry?

Ten years.

Where did you complete your catering training?

In Bonneville, France.

What inspired you to get in the industry?

My grandma inspired me. I would vacation at my grandparents’ place and I would see them cook so I decided I wanted to be a chef.

When you were young what did you want to be when you grew up?

A Captain on the ship and travel around the world.

Who is your role model and why?

My mom. She has great values and an amazing vision of life.

REMI VERRIER

CHEF DE CUISINE EMIRATES GOLF CLUB

REMI VER RIER 88 The Pro Chef Guide

What piece of kitchen equipment could you not live without?

Plancha.

What is your favourite knife brand?

Haiku.

What 5 ingredients do you always have in your kitchen?

Olive oil, garlic, potato, thyme, one piece of fish (Mediterranean).

What is your speciality dish?

I don’t have any, I guess each product is great, we just need to know how to prep and cook them.

Please tell us your kitchen motto?

Patience, hard work, passion and believe in yourself.

How long have you been working in your current role?

Nine months.

How many years have you been working in the industry?

11 years.

Where did you complete your catering training?

Universiti Teknologi MARA (UiTM), Malaysia.

What inspired you to get in the industry?

My love and passion for food and ingredients led me into the industry. The culture and diversity of flavours revolving around food and ingredients is my true inspiration.

When you were young what did you want to be when you grew up?

Since I was six years old I told myself and everyone that I wanted to become a chef. I did change my mind for a while in high school to become an air force pilot, however it’s the love for food that made me go back and grow as a chef.

RENE JOHARI

CHEF DE CUISINE JUMEIRAH EMIRATES TOWERS, THE RIB ROOM RESTAURANT

RENE JOHA RI

Who is your role model and why?

My role model is my mother Asmah. She also was a chef and the person who made me fall in love with food. She cooked her food with passion and valued the authenticity of the dishes she prepared.

What piece of kitchen equipment could you not live without?

My chef knife. It is my life that provides my bread and butter.

What is your favourite knife brand?

Zwilling J.A. Henckels.

What 5 ingredients do you always have in your kitchen?

Salt, butter, red chili, olive oil, garlic.

What is your speciality dish?

Smoked glazed Wagyu Ribs.

Please tell us your kitchen motto?

Treat ingredients with respect.

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How long have you been working in your current role?

With 4-front as a head chef since November 2014 first for The Scene, and at R Trader since its opening in March 2016.

How many years have you been working in the industry?

Thirteen years, since the age of fifteen.

Where did you complete your catering training?

I’ve trained at a variety of Michelin star restaurants in the UK, gaining my repertoire of skills and knowledge through hands on experience.

What inspired you to get in the industry?

Spending time with my Grandmother cooking in the kitchen from childhood inspired my drive and passion to be a chef.

When you were young what did you want to be when you grew up?

A rock star chef.

ROBERT RATHBONE HEAD CHEF R TRADER DUBAI

Who is your role model and why?

Marco Pierre White for his frank nature, passion for the industry and his rock star attitude.

What piece of kitchen equipment could you not live without?

A stove and a pan. A great chef needs nothing more.

What is your favourite knife brand?

Tojiro.

What 5 ingredients do you always have in your kitchen?

Cumin, onion, corriander, butter, chili.

What is your speciality dish?

Warm smoked eel accompanied by heritage beetroot, a delicate creme fraiche sorbet and caviar. A combination of stunning textures, tastes and temperatures.

Please tell us your kitchen motto?

Learn to walk before you can run.

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How long have you been working in your current role?

I’ve been working with La Petite Maison for five years.

How many years have you been working in the industry?

I’ve been in the industry for 25 years.

Where did you complete your catering training?

In the kitchen in London.

What inspired you to get in the industry?

I’ve always wanted to become a chef, and I have to say that Joël Robuchon, who still holds the title of ‘most starred chef’, was a big influence in pursuing my dream. I was 13 or 14 years old when I first saw him on TV and he has been a great inspiration with regards to my own culinary journey.

When you were young what did you want to be when you grew up?

I knew from a very young age that I wanted to be a chef.

Who is your role model and why?

My father has always been a source of great guidance and continues to be a pillar of support. I of course look up to the Joël Robuchon and Nico Ladenise for their professionalism and expertise.

RORY DUNCAN HEAD CHEF LE PETITE MAISON

RORY DUNC AN

What piece of kitchen equipment could you not live without?

I would not be able to live without my kitchen scale which is vital for accurate measurements and more consistent results.

Additionally, the fridge is also extremely important as it allows me to keep my ingredients fresh for longer.

What is your favourite knife brand?

Sword – a Japanese brand.

What 5 ingredients do you always have in your kitchen?

Ingredients we always have in the kitchen are: salt, tomatoes, onions, oranges, lemon and eggs.

What is your speciality dish?

I specialise in French cuisine.

Please tell us your kitchen motto?

The fruits of your labour are realized through hard work and dedication.

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How long have you been working in your current role?

Three and a half years. Good times!

How many years have you been working in the industry?

29 - a long time but I never regret it.

Where did you complete your catering training?

Germany - Hotel Am Wasserfall, Lingen, Germany – a threeyear apprenticeship.

What inspired you to get in the industry?

I grew up in a hotel - All my memories are hotel related.

When you were young what did you want to be when you grew up?

I always wanted to be a Chef - it was in my blood.

Who is your role model and why?

I do not have a role model as such - everybody who treats other human beings with respect is a role model to me.

RUDOLF WILHELM SEGERS EXECUTIVE CHEF WALDORF ASTORIA RAS AL KHAIMAH

What piece of kitchen equipment could you not live without?

A charcoal grill - very versatile and adds flavour.

RUDOLF WILHELM SEGERS

What is your favourite knife brand?

There are so many good brands - Nesmuk is one of my favorites.

What 5 ingredients do you always have in your kitchen?

Salt, Pepper, Sugar, Egg, Flour - 10 recipes right there.

What is your speciality dish?

Braised Beef Cheek, (USDA or Wagyu) – yummy!

Please tell us your kitchen motto?

One kitchen, one mission, one passion!

92 The Pro Chef Guide

How long have you been working in your current role?

Three.

How many years have you been working in the industry?

15 years.

Where did you complete your catering training?

On The job, study NVQ. What inspired you to get in the industry?

Growing up on a farm.

When you were young what did you want to be when you grew up?

Cook in the Navy.

Who is your role model and why?

Mark Greenaway, was a huge inspiration, very passionate and a dedicated chef.

RYAN WADDEL

EXECUTIVE CHEF REFORM SOCIAL & GRILL, THE LAKES

RYAN WAD DEL

What piece of kitchen equipment could you not live without?

Peeler.

What is your favourite knife brand?

Victiornox.

What 5 ingredients do you always have in your kitchen?

Milk, bread, butter, yogurt, jam.

What is your speciality dish?

Braised Lamb shank, roasted root vegetables.

Please tell us your kitchen motto?

Work hard, play hard.

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How long have you been working in your current role?

Three and a half years. Good times!Year and a half.

How many years have you been working in the industry?

26 years in the industry.

Where did you complete your catering training?

Royal Worcester College of Technology.

What inspired you to get in the industry?

So I could stop delivering newspapers.

When you were young what did you want to be when you grew up?

A police man.

Who is your role model and why?

Chef Mark Edwards because he was my first chef in MichelinStar restaurants and put me in a place for where I am today. He is my role model for many reasons, including humility – he is a very hard worker and his energy is boundless.

SHANE MACNEILL

HEAD CHEF NOVIKOV RESTAURANT AND BAR, DUBAI

What piece of kitchen equipment could you not live without?

A knife.

What is your favourite knife brand?

Masamoto.

What 5 ingredients do you always have in your kitchen?

Rice, soy sauce, avocado, wagyu beef and rice vinegar.

What is your speciality dish?

Black cod.

Please tell us your kitchen motto?

Anyone who happens to be a chef ultimately knows all that matters is: does it taste good, and will it give pleasure? A. Bourdain.

94 The Pro Chef Guide

How long have you been working in your current role?

I started Omnia June 2014 now we have five restaurants in Dubai alone.

How many years have you been working in the industry?

30 years.

Where did you complete your catering training?

On the battlefield of various kitchens.

What inspired you to get in the industry?

Greed for delicious healthy food.

When you were young what did you want to be when you grew up?

A tennis player.

Who is your role model and why?

People who are decent, honourable, loving!

SILVENA ROWE CHEF AND OWNER OMNIA RESTAURANTS

SILVE NA RO WE

What piece of kitchen equipment could you not live without?

My knives.

What is your favourite knife brand?

Shan Kai. What 5 ingredients do you always have in your kitchen?

Honey, matcha, lemon, tea, and tomatoes.

What is your speciality dish?

Omnia’s vegan, paleo, gluten free, sugar free , raw desserts that have totally made it possible to eat delicious yet guilt free desserts!

Please tell us your kitchen motto?

The customer is not always right but the customer is always the customer!

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96 The Pro Chef Guide

How long have you been working in your current role?

Year and a half.

How many years have you been working in the industry?

28 years.

Where did you complete your catering training?

Avon, France.

What inspired you to get in the industry?

Love of mum’s good food and 1980’s French t.v and chef Michel Oliver.

When you were young what did you want to be when you grew up?

An actor in the theatre.

Who is your role model and why?

Marco Pierre White, for his passion, hard work, knowledge of traditional French food.

STEPHANE CEDELLE

HEAD CHEF BISTRO DES ARTS, DUBAI MARINA

STEPH ANE CE DELLE

What piece of kitchen equipment could you not live without?

Rational oven.

What is your favourite knife brand?

German twin four star.

What 5 ingredients do you always have in your kitchen?

Onions, thyme, wine, butter fresh herbs.

What is your speciality dish?

Foie gras terrine.

Please tell us your kitchen motto?

Chefs don’t stop when tired, they stop when the job is done.

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How long have you been working in your current role?

I have been in my current position since the opening of China Grill in 2014.

How many years have you been working in the industry?

I have been working in this industry for over 30 years.

Where did you complete your catering training?

I went to restaurant school in both New York and Paris.

What inspired you to get in the industry?

I was inspired by my grandmother back when I was kid. I looked at her cooking in her kitchen and making food taste so good but having fun and I thought to myself I want to be able to do this. From that day on I have been trying by cooking for the family when she was not around.

When you were young what did you want to be when you grew up?

It came down to either being in outer space or being in the kitchen so here I am a Chef.

OWEN STEWART

CHEF DE CUISINE CHINA GRILL, THE WESTIN DUBAI MINA SEYAHI BEACH RESORT & MARINA

OWEN STEW ART 98 The Pro Chef Guide

Who is your role model and why?

My Grandmother inspired me, she was always there making sure I worked hard, she was also helpful to friends and family without them asking.

What piece of kitchen equipment could you not live without?

I would not be able to be without my refrigerator.

What is your favourite knife brand?

I would say either Global or Chinese Clever Sugimoto.

What 5 ingredients do you always have in your kitchen?

I always have olive oil, rice, soy sauce, garlic and pasta in my kitchen.

What is your speciality dish?

Moqueca Brazilian fish stew.

Please tell us your kitchen motto?

If you can’t serve it to your love ones, don’t serve to our guests!

How long have you been working in your current role?

Over two years.

How many years have you been working in the industry?

12 years.

Where did you complete your catering training?

Institute of Hotel Management and catering Gurdaspur Punjab India.

What inspired you to get in the industry?

My mother. She makes amazing cooked food.

When you were young what did you want to be when you grew up?

I always wanted to be a pilot but my passion for cooking got me into being a professional chef, which I enjoy a lot.

Who is your role model and why?

My father because he taught me how to be honest and success in the same time through hard work and dedication never ever take shortcuts to get fame because that fame is only for a short time.

SURAJ PRAKASH

CHEF DE CUISINE JUNOON DUBAI, SHANGRI-LA HOTEL

SURAJ PRAK ASH

What piece of kitchen equipment could you not live without?

Tandoor and combi oven.

What is your favourite knife brand?

Shaun Classic chef knife because its blade and sharpness is amazing.

What 5 ingredients do you always have in your kitchen?

Fennel, green cardamom, saffron, garlic, fresh coriander.

What is your speciality dish?

Lamb shank and lamb biryani.

Please tell us your kitchen motto?

My kitchen motto is to serve nutritious food and always to be honest with staff and guest.

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100 The Pro Chef Guide

How long have you been working in your current role?

Three and a half years.

How many years have you been working in the industry?

17 years.

Where did you complete your catering training?

Hanoi Tourism College.

What inspired you to get in the industry?

From a young child I remember enjoying cooking with my Mum in the kitchen and creating new dishes.

When you were young what did you want to be when you grew up?

To become a Chef and run my own kitchen.

TA VAN HUONG

ASIAN CHEF DE CUISINE THE RITZ-CARLTON DUBAI

Who is your role model and why?

Ma Ky Tan, was my first chef de cuisine and he taught me all the basics about how to organise a kitchen effectively, I have always aspired to be as good as him.

What piece of kitchen equipment could you not live without?

My knife.

TA VAN HUONG

What is your favourite knife brand?

Paderno.

What 5 ingredients do you always have in your kitchen?

Fish sauce, lemon grass, cinnamon, ginger and garlic.

What is your speciality dish?

Ginger lotus seabass, a recipe from my grandmother.

Please tell us your kitchen motto?

Take the time to make the best quality dishes.

The Pro Chef Guide 101

How long have you been working in your current role?

11 years.

How many years have you been working in the industry?

32 years.

Where did you complete your catering training?

USA. What inspired you to get in the industry?

Love and fascination of food.

When you were young what did you want to be when you grew up?

A singer, a pilot and a chef.

Who is your role model and why?

Thomas Keller - for his humble approach to life and food and his knowledge of food in general.

TAREK IBRAHIM

CHEF MEAT AND LIVESTOCK AUSTRALIA

TAREK IBRA HIM 102 The Pro Chef Guide

What piece of kitchen equipment could you not live without?

My favourite knife.

What is your favourite knife brand?

The one I made.

What 5 ingredients do you always have in your kitchen?

Australian red meat, great salt, fresh coriander, sugar, ghee.

What is your speciality dish?

Lamb, beef and goat - any style.

Please tell us your kitchen motto?

Do it once and do it right.

How long have you been working in your current role?

I have been the Chef Patron at Marina Social and The Social Room since April 2014. I have spent more than one year in London working closely with Jason Atherton in developing the menu, concept and all operational aspects of the restaurant and bar.

How many years have you been working in the industry?

I have been working as a Chef since I was 16 years old, and I have started as a commis chef at The Peat Inn, Scotland, one Michelin Star Restaurant.

Where did you complete your catering training?

I completed my apprenticeship at Glenrothes in Scotland.

What inspired you to get in the industry?

My uncle was a chef, and he has always pushed me to follow my dreams and chose I career since I was eight years old. I bet he never thought I would choose his.

When you were young what did you want to be when you grew up?

I always wanted to be a chef or as a second option a musician.

TRISTIN ROBERT MYLES FARMER CHEF PATRON MARINA SOCIAL, INTERCONTINENTAL DUBAI MARINA

Who is your role model and why?

My role model is and always be Jason Atherton, and that is because of all his achievements and the fact that we came from similar backgrounds. Even though he is my boss, he still inspires me.

TRISTIN MYLES FARMER

What piece of kitchen equipment could you not live without?

My tasting spoon.

What is your favourite knife brand?

I don’t have a favourite brand, but I like buying my knives from a small London shop called The Japanese Knife Company who sell bespoke hand-made knives.

What 5 ingredients do you always have in your kitchen?

Salt, Ketchup, Extra Virgin Olive Oil, Cheese, Chocolate.

What is your speciality dish?

Duck Foie-Gras Social Dog. Please tell us your kitchen motto?

One Team One Dream!

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How long have you been working in your current role?

For 23 years (Since 1993 as Director of Kitchens for Radisson Blu Hotel, Dubai Deira Creek).

How many years have you been working in the industry?

35 years (since 1981).

Where did you complete your catering training?

Two and a half year’s apprenticeship as Restaurant Chef in Celler Hof boutique hotel in Celle city near Hanover.

What inspired you to get in the industry?

Our background is in farming and trade. When I was 13 years old, I realised that I enjoyed being with my mother and grandmother in the kitchen.

When you were young what did you want to be when you grew up?

Always wanted to be a Chef.

Who is your role model and why?

My mother and grandmother. I started cooking because she inspired me and this is what I do best. It is my life.

UWE MICHEEL

DIRECTOR OF KITCHENS RADISSON BLU HOTEL, DUBAI DEIRA CREEK

UWE MIC HEEL

What piece of kitchen equipment could you not live without?

Cooking knife.

What is your favourite knife brand?

No specific brand, it varies, but there are some brands i am fond of more than others.

What 5 ingredients do you always have in your kitchen?

I always keep ham, cheese, eggs, some fresh fruits and Vegetables. Bread is another thing you should be having at home all the time.

What is your speciality dish?

It very much depends on my mood and how I feel. Yes, my favourite food I would still say is duck, I would prefer that to lobster or beef fillet or whatever, but there is no one dish which I favour.

Please tell us your kitchen motto?

Cooking is passion, it should start from the heart.

The Pro Chef Guide 105

What inspired you to get in the industry?

I joined Hotel college soon after school as an intermediate, between courses. My interest actually grew after I joined the college and started to work in training kitchens. My inspiration came looking at my senior chefs working their creativity and flair. The whole process of thought becoming reality on plate is inspiration on its own.

When you were young what did you want to be when you grew up?

Among many things I want to be a civil engineer, I think it is synonymous to creating recipes, so if I am not making buildings, I am cooking.

Who is your role model and why?

Chef Vineet Bhatia. I have worked under him for years and his patience, creative genius and control of his cooking with solid knowledge of everything going on in kitchen places him apart from every one I have ever worked with.

VIVEK KASHIWALE EXECUTIVE CHEF MINT LEAF OF LONDON

How long have you been working in your current role?

11 years.

What piece of kitchen equipment could you not live without?

Spice grinder, I am sure no Indian chef can live without it. Spice blends are heart of Indian cooking, there is nothing like freshly roasted ground spice.

What is your favourite knife brand?

Sabatier, though not a brand in itself.

What 5 ingredients do you always have in your kitchen?

Mustard seeds, curry leaves, red onion, sea salt and ghee.

How many years have you been working in the industry?

18 years.

What is your speciality dish?

We have on menu Fisherman’s prawns, it is a native coastal prawn and coconut milk dish, scented with lime leaves and lemon grass, it is healthiest dish on the menu we actually do not use any spice in it.

Where did you complete your catering training?

Institute of hotel management and catering technology, Bhopal, India.

Please tell us your kitchen motto?

Have patience and don’t get confused, the greatest dishes are very simple

106 The Pro Chef Guide

profession in an open, inventive and hard working environment has lead me to the level I am now at as a Chef.

Where did you complete your catering training?

I have been fortunate to learn the job and gain experience from being in the center of the action working alongside brilliant chefs such as Heinz Beck, who was my mentor.

What inspired you to get in the industry?

My grandmother was a huge inspiration for me, thanks to all those Italian home cooked meals! Italian cooking is so expressive and exciting that I gained a keen interest from watching her in the kitchen.

When you were young what did you want to be when you grew up?

I actually dreamt of various different professions, such as being a photographer or a journalist, when I was younger.

WALTER CANZIO

CHEF DE CUISINE WALDORF ASTORIA DUBAI PALM JUMEIRAH

How long have you been working in your current role?

I have been in my current role at the Waldorf Astoria Dubai Palm Jumeirah for 9 years now.

How many years have you been working in the industry?

I have worked in the industry for 23 years and I must say the past nine years at the Waldorf Astoria has been a true learning curve. Working amongst such talented colleagues and having the chance to immerse myself in my chosen

Who is your role model and why?

Michelin Star Chef Heinz Beck is truly a role model for me; the opportunity to work with him here at Social by Heinz Beck has helped me develop my skills tremendously. I particularly admire his attention to detail and his innovation – he is never afraid to push the boundaries.

What piece of kitchen equipment could you not live without?

My knife.

What is your favourite knife brand?

Perhaps it’s rather odd, but I do not have just one favorite brand – there are so many great brands out there.

What 5 ingredients do you always have in your kitchen?

Tomato, basil, potato, parmesan cheese and some type of seafood.

What is your speciality dish?

I honestly cannot think of one that I prefer over another… however my favorite one to prepare at Social by Heinz Beck would have to be one of the pasta dishes.

Please tell us your kitchen motto?

Come to the kitchen before anyone else, leave after everyone else.

The Pro Chef Guide 107

How long have you been working in your current role?

Almost three years.

How many years have you been working in the industry?

26 years.

Where did you complete your catering training?

In Paris, at Ferrandi hospitality and culinary school.

What inspired you to get in the industry?

I wanted to create dessert, for me it’s a magical experience.

You have to build everything from scratch and in the end the result is beautiful.

When you were young what did you want to be when you grew up?

As a kid, I wanted to become an entomologist but then changed my mind as I wasn’t great in mathematics.

Who is your role model and why?

I do not really have a role model.

PATRICE CABANNES PASTRY CHEF ATLANTIS THE PALM

What piece of kitchen equipment could you not live without?

KitchenAid mixer.

What is your favourite knife brand?

I love Japanese brands such as Tojiro and Gyuto.

What 5 ingredients do you always have in your kitchen?

Dark chocolate (around 70 %), vanilla bean, praline paste, fresh berries, and a good fatty cream.

What is your speciality dish?

I would say that I prefer to make chocolate desserts with great texture.

Please tell us your kitchen motto?

Imagine, create and recreate until you are happy with it.

108 The Pro Chef Guide

How long have you been working in your current role?

Two years.

How many years have you been working in the industry?

12 years.

Where did you complete your catering training?

In turkey.

What inspired you to get in the industry?

My family were chefs.

When you were young what did you want to be when you grew up?

To be an international chef.

Who is your role model and why?

Michel Bras, a 3-Michelin Star Chef, working with very natural and fresh ingredients most of it from the garden and herbs and land.

NAHSEN AKGUL

CHEF DE CUISINE THE EXCHANGE GRILL, FAIRMONT DUBAI

NAHS EN AKGUL

What piece of kitchen equipment could you not live without?

Sous vide, paco-jet and my knife.

What is your favourite knife brand?

Bras.

What 5 ingredients do you always have in your kitchen?

Sous vide, Japanese bras knife,7 spice powder (my signature recipe), lemon puree, egg yolk gel.

What is your speciality dish?

Bone marrow with escargot, fondon potato, onion puree, bordailase sauce.

Please tell us your kitchen motto?

Being in the kitchen is an art for me.

The Pro Chef Guide 109

How long have you been working in your current role?

One and a half years.

How many years have you been working in the industry?

26 years.

Where did you complete your catering training?

New York City.

What inspired you to get in the industry?

My grandmother.

When you were young what did you want to be when you grew up?

A watch maker.

Who is your role model and why?

Daniel Boulud for his is great sense of leadership and because for him nothing is impossible.

STEPHANE COCU CHEF DE CUISINE LA SERRE

What piece of kitchen equipment could you not live without?

A spoon.

What is your favourite knife brand?

Brieto.

What 5 ingredients do you always have in your kitchen?

Sea Salt / Black peppercorn/ Olive oil / lemon and fresh coriander What is your speciality dish?

Fresh Turbot with a truffle crust on a bed of creamy leeks and celery.

Please tell us your kitchen motto?

Think as if it is your own business and cook as if it is for your Mom.

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Š 2015

Chefs take great pride in their sources. They are as carefully selected as the carrots, cucumbers and peppers they feature on their menus. Chefs know great meals begin at the source.

In the vast Panna Estate, rich in natural beauty and situated in the heart of Toscana, lies the source of the pleasingly balanced and refreshing Acqua Panna mineral water. Acqua Panna boasts a unique smooth and velvety taste, giving it the rare ability to please all discerning palates. A Taste of Toscana.

Enriched with minerals during a 30 year long underground journey in the Italian Alps and bottled at the source in San Pellegrino Terme, Italy, S.Pellegrino has been a key ingredient in exceptional meals since 1899.

Chefs trust S.Pellegrino for their sparkling moments.

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