August 2018
Chef Focus
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ituated in a palm oasis away from the fast-paced vibe of Dubai city, Al Maha, A Luxury Collection Desert Resort & Spa offers its guests a unique experience amidst sand dunes and natural habitat, and the hotel’s Polish executive sous chef says most of his inspiration for the menu at the property has come from his travels across the globe. “Before joining the UAE chef’s community, I travelled to explore cuisines across Cyprus, Ireland, France, and England. I’ve had the pleasure to work in the famous Institute of Paul Bocuse in Lyon and Fat Duck, Heston Blumenthal's three Michelin Star restaurant,” Kamieniczny says. “I am passionate about seeing different places, experiencing diverse cultures, and sampling their cuisine to get familiarised with their ingredients. It is sometimes overwhelming to experience how a country uses a particular ingredient in different ways. I love experimenting with unusual flavour combinations and always try to reflect my diverse travel experiences in my menu here at Al Maha. “This resort provides an exemplary culinary experience. Be it our dishes on the menu, curated events or dining
What is your hero dish? There are many dishes loved by our guests, but if I had to list a few names then it would either be the foie gras caviar, duo of lobster or our Al Maha Tiramisu. What advice would you give chefs starting out in this region? A vibrant city like Dubai gives excellent career opportunities to talented hospitality professionals. Due to the rapid development and expansion here, almost all famous hospitality brands are present, creating easy access to the newest trends, technology, and products from around the world. I meet a lot of young chefs who want to lead the kitchen very early in their career, but just like any other profession you have to wait for your turn. My advice would be to be persistent and put in the hard work before claiming the throne. What suppliers do you work with? We work with more than 40 suppliers to source ingredients and produce required at our restaurants. What are the most challenging items to source? No ingredient is impossible to source over here. The challenge is to ensure consistency. However, technology has advanced to a great extent making it possible to transport items far from their source of origin in perfect conditions.
options, great reviews on various world-renowned travel websites are a testimony to the gastronomic experience Al Maha is renowned for.” Located in a secluded area, majority of the guests who stay at the property prefer dining there too, “Most of our guests book with us on a full-board basis which entitles them to three meals per night,” Kamieniczny explains. “Given that we have one signature restaurant, Al Diwaan, it is important for us to offer variety in the fare to ensure guests enjoy a unique experience each time they dine with us. The resort offers separate menus for lunch and dinner while also offering a healthy menu which can be opted for during any meal. We also like to keep our dishes simple with great quality to complement the natural beauty around our resort.” Flexibility and variety are two things Issue #002
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