RISING STARS
WORKING HIS
Way Up
Could you tell us why you have nominated your namesake Chef Chris for this coveted title? Chris is an artist; anything that comes from his section is a masterpiece. The guy has heart, a love and passion for the food he creates; I have a lot of respect for that. As a junior chef I was expected to recreate the chef’s creation exactly time and again, Chris pushes himself to deliver above my expectations. What, according to you, makes him stand out from the rest? As I stated before, Chris has got talent. A lot of chefs will push themselves to deliver a product; Chris pushes himself to deliver perfection. This kind of person has to be treasured in your brigade. Chris created what he calls the Ambe roll, in tribute to Amwaj Benihana (Am-Be). This is truly delicious and is being presented in our next menu; in Japanese we would call him Atisuto, artist. What are his strong points and which are the fields he still has to master? Chris is developing as a chef, we all have our strong/weak points but I see him improving every day. He needs to focus on his ordering and forecasting to know exactly what he needs to run his section. We have very busy Saturdays and Mondays where we offer all you can eat sushi and teppanyaki. If he orders two kilos of tobiko again we might have to have a chat...
Executive Chef Christopher Butler of Amwaj Rotana Jumierah Beach thinks Christopher C. Namocatcat, his chef de partie – sushi, is the rising star in his team. We find out why. 28
Gulf Gourmet | April 2011
Ten years from now, where do you see him going? In ten years I hope I will still have Chris as part of my team! In the unfortunate circumstance that he is not in my kitchen I’m sure he will be running his own outstanding restaurant. Being an executive chef, what are the qualities you look for first and foremost before including anyone on your team? It’s a cliché, but I have to say passion. Some of my lads and ladies have been with me for
Executive Chef Christopher Butler
ten years, I’ve watched them learn their trade, and it’s very satisfying to see someone grow as a chef as I did when I was an apprentice. Cooking is a way of life, not a profession, and I wish all those who embark on this career the best of luck. Hard work, long hours and PASSION! CHRISTOPHER C. NAMOCATCAT How do you feel being nominated by your EC for this coveted title? I feel very glad and overwhelmed. Could you tell us a bit about yourself? I was born in a small town in Mindanao, Philippines. I finished my primary and secondary school in my hometown. After school, I
Gulf Gourmet | April 2011
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