The Pro Chef - Edition 46

PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA

EDITION 46

LATEST CULINARY NEWS // RECIPE INSPIRATION // FACE TO FACE WITH CHEFS // IN SEASON INGREDIENTS

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EDITOR'S NOTE

Welcome MANAGEMENT PUBLISHING DIRECTOR: Natasha Pendleton natasha.pendleton@cpimediagroup.com EDITORIAL EDITOR: Sophie Voelzing sophie.voelzing@cpimediagroup.com ONLINE EDITOR: Glesni Holland glesni.holland@cpimediagroup.com ADVERTISING SALES MANAGER: Carol Owen SALES MANAGER: Liz Smyth prochef.sales@cpimediagroup.com MARKETING Amy Linney marketing@cpimediagroup.com DESIGN Froilan A. Cosgafa IV FOR OTHER ENQUIRIES, PLEASE VISIT: www.theprochefme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)

Chefs, welcome to the 46th Edition of The Pro Chef Middle East. Inside this issue, we hear from a collection of culinary professionals raising the bar for the Middle East’s food scene.

Chef Ross Shonhan is the culinary brains behind Mandarin Oriental’s new Japanese steakhouse, Netsu.

The acclaimed chef and restauranteur has led famed Japanese kitchens at restaurants like Zuma and Nobu, he’s the guy who created the popular soul food chain, Bone Daddies, and is widely credited for popularizing Japan’s street food culture internationally. With a goal to show diners that Japanese cuisine is more than just sushi and sashimi, he takes us behind the scenes in his kitchen and tells why you won’t find black cod miso on his menu – head to page 23 to read more.

Next, we follow Colin Clague, executive chef of the homegrown Anatolian restaurant Rüya Dubai to Coco Bodu Hithi, Maldives, where he recently took up a guest chef residency. He shares his exciting experience, the challenges faced as a chef working on an isolated island, and why he believes initiatives like this are good for culinary development at remote resorts.

Talking from the sweet side of the kitchen, founder and executive pastry chef consultant of RH Consultancy, Ryan Harris lends insight on how to get the most from working with a pastry consultant, patisserie trends for 2020, and reveals why consumer demands of today are witnessing a return to classics that evoke the feeling of nostalgia.

We also catch up with executive Arabic chef Emad Zalloum of Sambusek in Rosewood Abu Dhabi, who discusses the evolution of Middle Eastern cuisine and finding inspiration in Arabic kitchen.

All that, plus the latest food news, inspirational pieces with industry-leading professionals, dates for your culinary diary and much more.

Enjoy the read,

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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. www.cpimediagroup.com

Edition 46 / The Pro Chef Middle East

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CONTENTS

24 UP FRONT 4 NEWS BITES

Culinary news from the Middle East and beyond. From upcoming food events, to ingredient innovation, we cover it all.

12 MOVERS & SHAKERS

We follow the movements of chefs accross restaurant and hotel kitchens.

CHEFS 14 CHEF'S SPECIAL

We speak to some of the UAE's top chefs to learn of their favourite dishes on the menus at their restaurants.

18 WHAT'S AT THE MARKET

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The Pro Chef Middle East / Edition 46

THIS SEASON?

In support of sourcing locally, we speak to the Waterfront Market in Deira to learn of this season's best catch.

THE PRO CHEF MIDDLE EAST

28 24 CHEF ROSS SHONHAN

Behind the scenes at Dubai's first-ever warayakiya-style Japanese steakhouse, Netsu by Ross Shonhan.

28 CHEF COLIN CLAGUE

We join Dubai-based chef Colin Clauge as his takes up guest residency in Maldives.

32 CHEF RYAN HARRIS

Executive pastry chef Ryan Harris lends insight on how to get the most from working with a pastry consultant.

40 CHEF EMAD ZALLOUM

Arabic chef Emad talks Arabic food trends and why the Middle East's cuisine is so much more than just mixed grills and hummus.

LEISURE 44 EVENT PREVIEW: SEAFEX 2019

SEAFEX, the largest seafood sourcing event in the MENA region returns from October 29 - 31 at Dubai's World Trade Centre.

40 Edition 46 / The Pro Chef Middle East

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News bites UP FRONT /

DIFC celebrates Emirati cuisine with special culinary collaborations

Dubai International Financial Centre (DIFC) is celebrating the origins of Emirati cuisine with a curated dining experience that will see local flavours elevated into a fine-dining setting. Bringing together four handpicked Emirati Chefs and four celebrated DIFC dining institutions, ‘Off the Menu – The Emirati Edition’ will see the crème de la crème of regional gastronomy collaborate for a spectacular fusion menu that showcases the best of both cuisines. Taking place from 8 September to 13 November 2019, a new collaboration will be available to diners every fortnight with the restaurants and chefs being revealed throughout Dubai.

The first installment saw Emirati Chef Musabbeh Al Kaabi collaborate with Chef and co-owner of BB Social Dining, Alex Stumpf pair up to present a three-course EmiratiAsian inspired menu with two mocktails, priced at Dhs195 per person.

The remaining three ‘Off the Menu – The Emirati Edition’ chef and dining collaborations will be unveiled throughout the 10 weeks. Visit difc.ae/lifestyle/dine/

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The MasterChef UK Season 11 winner, Simon Wood will be taking up a guest chef residency at MasterChef, the TV Experience - the world-first, screen-toplate restaurant concept in Millennium Place Marina, Dubai. Wood will take over the kitchen from September 30 to October 4, 2019.

“After flying to Dubai in April 2019 for the opening of the first-ever MasterChef, the TV Experience restaurant, I’ve spent the last couple of months trialing different dishes that I believe will appeal to the city’s cosmopolitan population of discerning diners,” said Woods.

For Wood’s residency menu, diners can look forward to a five-course menu starting with Asparagus Panna Cotta Amuse Bouche followed by a Wagyu Tartare starter. Two main choices include Roasted

Monkfish with Oxtail Ragu or an Artichoke and Celeriac Risotto. Finished with a Strawberry Shortcake Amousegueule, followed by Wood’s Citrus Tutti-Frutti – the dessert saw him crowned MasterChef UK champion in 2015. All priced for Dhs240 for food only, or Dhs410 with pairing. Visit masterchefdxb.com or contact info@masterchefdxb.com.

Address Sky View to bring an array of new restaurants Nestled in Downtown Dubai, the new 169-key Address Sky View by Emaar Hospitality Group is set to open doors Q4 2019 and will house a range of new F&B options.

Fine dining outlet, The Restaurant is where a welcoming aura of home is captured across an array of interconnected spaces that model a deluxe apartment. Centrally positioned, The Lobby Lounge is an open yet intimate, and ornate yet comfortable choice that welcomes guests all day for afternoon tea.

For a more relaxed experience, conclude a swim in the infinity pool with antipasti and an aperitivo at the Pool Lounge. Guests can also visit The Café or The Patisserie for a variety of freshly prepared sandwiches, savouries and frosted cakes and pastries.

For an elaborate evening out with friends or family, Brazilbanese will feature a captivating fusion of two dynamic cuisines: Lebanese and Brazilian – all complemented with live entertainment and the tunes of Samba & Bossa Nova. Call +971 4 873 8888.

Text SOPHIE VOELZING | Photographs SUPPLIED & SHUTTERSTOCK

Culinary news from the Middle East and beyond

Chef Simon Wood takes up residency at MasterChef, the TV Experience

FooDiva’s #ThreeChefsDinner returns with modern Middle Eastern theme Founder of the impartial restaurant review website FooDiva.net, Samantha Wood will host her third #ThreeChefsDinner ticketed experience on November 4, 2019.

For one-night only, FooDiva will bring three chefs together in one high-end licensed restaurant, with each cooking a different course. Each edition of the #ThreeChefsDinner showcases a different aspect of Dubai’s dining scene, with this installment celebrating modern Middle Eastern cuisine from three talented Dubai-based chefs.

Hosted at Ninive at Jumeirah Emirates Towers, a home-grown Middle Eastern restaurant with a glorious open-air starlit setting, the evening will kick-start with a premium aperitif and canapés, followed by a selection of meze starters from modern Middle Eastern culinary master chef Greg Malouf. The host chef Gilles Bosquet from Ninive will serve a series of main courses, whilst Emirati pastry chef Sahar Parham from Burj Al Arab will concoct a selection of desserts. All courses are paired with beverages from Le Clos and MMI, whilst sommelier Lindsay Trivers from The Tasting Class will be present to explain the blends.

The evening starts at 6.30pm on November 4, 2019 and is priced at Dhs650 per person to include all food and beverage. To secure a reservation, visit foodiva.net/dinnerevents.

SUSHISAMBA to open on Palm Tower’s 51st floor Sunset Hospitality Group, a Dubaibased hospitality investment and management company has revealed that it is set to bring SUSHISAMBA to Dubai in 2020.

The restaurant will occupy the 51st floor of Palm Jumeirah’s brandnew Palm Tower, to serve a blend of Japanese, Brazilian and Peruvian cuisine, culture, music, with upscale design and city views.

Commenting on the brand’s foray into the region, Lorenzo Marras, Managing Director – Dining at Sunset Hospitality Group said: “I am extremely proud to announce that we are bringing the renowned SUSHISAMBA to Dubai. The city has a great offering of restaurants with multi-cultural flavours, yet we are positive SUSHISAMBA will stand out most notably for its diverse menu selection, impressive interiors, and a unique, extraordinary location that will make SUSHISAMBA a destination on its own.”

With established, popular outlets in London, Miami, Las Vegas, and Amsterdam, SUSHISAMBA will allow guests to indulge in a mix of new and signature dishes with an emphasis on piquant flavour, the finest ingredients and artful presentations. The cuisine will be complemented by an expansive beverage menu.

Madrid hotspot, Amazonico to launch in DIFC Originating from Madrid and inspired by Latin American cultural diversity, Amazonico will open its doors in Dubai later this year. Located in Gate Village Pavillon in DIFC, Amazonico will provide a juxtaposition of Latin American warmth in Dubai’s contemporary and evolving landscape.

With its three storey venue led by Chef Sandro Silva and Marta Seco, Amazonico promises to create a gastronomical storm. The only restaurant in DIFC boasting a bar & lounge, restaurant, sushi counter and a rooftop terrace, Amazonico’s menu will be an eclectic mix of dishes that draw inspiration from Brazilian gastronomy; Chef Sandro Silva’s home country.

Opened in 2016 in Madrid, Amazonico is widely acclaimed in Madrid for its cuisine and atmosphere. Amazonico Dubai will be the restaurant’s second outpost, after London - Mayfair which is set to open in October 2019. Amazonico is a part of the Dogus Group, owners of Zuma, Nusr Et and Coya to name a few.

Edition 46 / The Pro Chef Middle East

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UP FRON T / N EW S B I T ES

Sunset Hospitality Group to enter Saudi Arabia and UK markets Sunset Hospitality Group has revealed its aggressive expansion plans for Q4 2019.

Great focus will be placed on its Middle East operations, while also entering new markets such as the UK. Sunset Hospitality Group plans to open eight new outlets before the end of the year, taking its current portfolio of 16 venues up to 24. The group currently operates 13 dining venues, two beach clubs and one nightlife spot across Dubai, Abu Dhabi, Kuwait, Bahrain and Geneva.

Antonio Gonzalez, Chief Executive Officer of Sunset Hospitality Group comments: “Sunset Hospitality Group has shown robust growth across all divisions driven by excellent operational efficiency and focused efforts on customer satisfaction. We are on the right business path, and we will continue to accelerate our expansion across the Middle East to further solidify our presence. At the same time, our aim is to enter new markets such as the UK, with one outlet opening in 2019 and an additional two in 2020, as well as Central Europe, following the success of our first opening in Switzerland.”

“The Kingdom of Saudi Arabia tops our list when looking at

JA RESORTS & HOTELS TO OPEN 10 NEW RESTAURANTS

BY YEAR-END JA Resorts & Hotels has revealed that it will open 10 new restaurants by the end of 2019, alongside several collaborations with international chefs of Michelin star acclaim.

Ready for the challenge, the brand has appointed four new leadership additions to oversee the project.

The people charged with leading this vision are Olivier Belliard, Director of Culinary and Kyra Bommelje, Director of Food & Beverage - both at JA The Resort, and Devid di Benimeo, Cluster Executive Chef and Petra Humphers, Cluster Director of Food and Beverage - both working across JA Ocean View Hotel and JA Oasis Beach Tower.

They will lead a barrage of openings in the new JA Lake View Hotel in September 2019, along with reopening of the JA Beach Hotel after extensive renovation.

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Middle East expansion plans. With 29 million residents and an annual potential growth rate of 3.3%, Saudi Arabia has the largest population in the GCC and is a great market to tap into, particularly its youth population who continue to become increasingly open to Western consumer trends.”

According to the Saudi Arabia General Investment Authority (SAGIA), the Kingdom is expected to see around $59 billion worth of investment in its food industry by 2021.

In the second half of 2019 Sunset Hospitality Group is taking the Black Tap brand to Riyadh and Jeddah in KSA, and a further outlet to Erbil, Iraq. Greek Restaurant Ammos and Azure Beach Club, currently operating at Rixos Premium JBR Dubai, will both see second locations opening in the region, while Bahrain will welcome STAGE nightclub.

While the current focus is on international expansion, in October 2019, Sunset Hospitality Group will launch its latest concept Mood Rooftop Lounge, in Dubai. The Group is still eyeing the UAE market for further expansion and has plans to introduce new brands as well as open additional outlets in 2020. Visit sunsethospitality.com.

JRG becomes Sarood Hospitality Dubai Retail, the retail management arm of Dubai Holding, has revealed that JRG Dubai, its home-grown restaurant management company, has rebranded as Sarood Hospitality, marking a new era for the UAE-born company.

Part of Dubai Retail’s strategic efforts to propel the emirate’s food and beverage industry and establish Dubai as an innovative force in the global hospitality sector, the creation of Sarood Hospitality comes as Dubai Retail aims to reinvent a number of its F&B outlets to continue to be ahead of market trends, while meeting the needs of increasingly sophisticated consumers.

As a full-service hospitality brand, Sarood Hospitality’s portfolio includes Al Nafoorah, The Noodle House, Pierchic, Flow, The Duck Hook, Hillhouse Brasserie, Khaymat Al Bahar, Pai Thai, Perry & Blackwelder’s, Segreto, and Trattoria Toscana.

“Sarood Hospitality is much more than a name, it is a vision and philosophy that sets a clear direction for the future of Dubai Retail as an independent leader in restaurant management and unique concepts born in Dubai,” said Nabil Ramadhan, CEO of Dubai Retail.

Future plans for the group include extensive refurbishment programmes of existing restaurants, driving key talent acquisitions, and progressing digital transformation across the group’s portfolio.

Now Di str ib uted E xclus ively b y:

w w w. r e n a r t e l l c .c o m

UP FRON T / N EW S B I T ES

SWEET INSPO

Petit Gateaux range launches at Mandarin Cake Shop Mandarin Oriental Jumeira, Dubai’s signature Mandarin Cake Shop has launched a new Petit Gateaux range. If you fancy indulging your taste buds or taking in some perfected pastry tips, enjoy a sweet treat from the hand-crafted selection of cakes, pastries and delicacies. Also watch out for the Velvety Blueberry Cheesecake and Pistachio Strawberry Mousse as well as the Date Choux alongside a crunchy praline all coming with their unique twists. Priced at Dhs55 per cake slice.

NEW SERIES TO WATCH

Gordon Ramsay teams up with National Geographic Celebrity chef Gordon Ramsay is embarking on an exhilarating culinary adventure around the globe in National Geographic’s new series Gordon Ramsay: Uncharted, which is now on National Geographic every Monday at 10 PM UAE time/ 9PM KSA time.

In this new National Geographic series, Gordon Ramsay is on a mission to immerse himself in new cultures, dishes and flavours. From Peru, Laos and Morocco to Hawaii, Alaska and New Zealand, Ramsay will be roaring through valleys, diving into oceans, hiking through forests and scaling mountains in his relentless pursuit of culinary inspiration. For Ramsay, food is the gateway to culture and every adventure is a portal into the soul of a people and a destination.

“It has been an amazing journey travelling off the beaten path with National Geographic and connecting with locals to learn and share incredible stories of unique traditions, delicacies and the extreme lengths it takes to harvest native ingredients,” said Ramsay. “I have learned way more filming this series than I have in the last 10 years.”

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UAE Barista takes home award Brian Chibwe has been crowned Costa Coffee’s Barista of the Year 2019 in their annual Champion of Champions competition. The 22-yearold, who has been working for Costa Coffee in the UAE for two and a half years took the top spot, closely followed

by UK barista, Ruggero Barlaba, from Guildford.

Third place went to Nestor L. Allado JR., also from the UAE. The competition saw 12 of Costa Coffee’s best baristas battle it out to win first place as Costa Coffee’s Champion of Champions. With over 30,000 baristas working globally for the brand, the final 12 battled it over a six-month event to secure a place at the final showdown in London.

Being a barista is both a challenge and rewarding career that requires a diverse set of skills. Now in its thirteenth year, the illustrious Barista of the Year competition offers Costa Coffee baristas a platform to showcase their knowledge, expertise and talent. Whether it’s producing handcrafted drinks like Costa Coffee’s signature Flat White or being able to deliver one of up to 600 drink combinations at a moment’s notice.

To find out more information about the Costa Coffee Barista of the Year competition or to apply for a barista role at Costa Coffee head to costa.co.uk/behind-the-beans/our-people/barista-of-the-year/

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UP FRON T / N EW S B I T ES

Valrhona’s committed festive season For more than 30 years, Valrhona has been working with its partner-producers to help pass on skills and expertise through education and training programs. Over the Festive period running from September 1 to December 31, 2019, Valrhona has committed to donating €1 to support education in Ghana for every 3kg bag of Pure Single Origin chocolate sold.

Thanks to the donations, Valrhona will also be able to refurbish school classrooms in other producer communities in Ghana.

Taking a look back, here’s what Valrhona accomplished through the initiative – Brazil, 2016: A training center for employees and their families was built. The center provides education about environmental protection, health and safety at work, healthcare, farming, and best agricultural practices. Ivory Coast, 2015: A school was built for 147 under-11s in Petit Bouaké. Ghana, since2017: A long-term project has been launched to support and improve access to education. Objective: To provide for eight communities over five years, representing 1001 producers and 4882 children. February2018: A kindergarten was rebuilt in the Piesco community area. A grade school was rebuilt in the WassaN’Kran community area.

This meant that 518 children got the chance to join nine new classes! 2019: Reconstruction work on a high school is underway in the Atwereboandaarea. This project will benefit 181 students and is due for completion in late summer 2019.

For more information on Valrhona’s Live Long CSR projects, visit valrhona.com.

Artisanal pastry production in a minimum of space

Space and time are often in short supply in an artisanal bakery, a hotel or a canteen.

RONDO offers solutions for efficient pastry and croissant production that can also be accommodated in small spaces. The RONDO Cutomat sheets the dough and automates the intricate cutting of dough bands. You and your staff have more time to fill, fold and decorate your pastries, croissants and many more products.

Whether these products are square, round, triangular or in shapes you have designed – with the RONDO Cutomat the dough pieces always have a regular shape, size and weight, thus ensuring constant quality.

A RONDO Cutomat is a powerful RONDO dough sheeter with an integrated

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cutting station – therefore the perfect solution when the available space is limited. In simple steps, you process all types of dough to create pastry products of first-class quality – efficiently, uniformly and reliably.

RONDO’s range comprises several models of Cutomats: The mechanical RondomatCutomat combines ergonomics with performance capability and hygiene.

The Manomat-Cutomat and AutomatCutomat are designed for the highest demands with regard to performance.

The electronic Rondostar-Cutomat makes your pastry production even more efficient: you save a program for each pastry.

Whether for a small or large bakery, a hotel, restaurant or canteen kitchen – with RONDO you will find the right solution for your needs.

RONDO machines are used by many thousands of customers all over the world. Visit rondo-online.com/en.

PROMED Italian Food Service brings new costsaving solution to UAE UAE-based brand development firm, Ymakan, have announced a new collaboration with PROMED Italian Food Service, in a bid to bring a unique proposition for the HORECA industry in the Middle East.

This “one-stop Italian shop” concept offers an extensive range of selected Italian products from a one-source supplier, whereby supplies of frozen, chilled and dry goods are stored in PROMED’s multi-temperature warehouses in Bari, Italy before being shipped directly to the UAE. This gives UAE chefs the opportunity to purchase a range of different products in any desired quantity.

PROMED Ship Chandler have been sourcing and supplying Italian ingredients for the last two decades for food groups and catering companies worldwide, supplying huge volumes to military contingents in Afghanistan and Lebanon, as well as the Spanish Navy, Italian Army and UK RAF bases in Italy. PROMED Italian Food Service have been testing this concept since 2013, supplying the UAE cruise market, Thai and Chinese HORECA market, and NATO military bases in Kosovo.

With “buying and selling” as the main engine, it is their services that emphasize their business concept. An extensive assortment of more than 400 Italian food items from a single source; mixed or full loads consolidated at their warehouse and sent by ship or airfreight that reach any destination where genuine Italian food is needed.

Constantino Zavoianni, vice president and co-owner of PROMED Italian Food Service, said, “After spending a lot of time researching the Middle Eastern HORECA market and trying to understand the challenges that chefs and distributors face, it was clear that quality vs cost was one challenge – mainly as not every chef or distributor requires containers of a product, therefore has to opt for their second choice or pay a higher price. This way, we can offer the distributor and chefs mixed containers of Italian products so they can better serve the HORECA industry in the Middle East.”

Orders can be executed on a customised basis, thanks to PROMED’s optimised logistical facilities.

Quantity, delivery and assortment can also be adjusted to specific needs. For distributors, PROMED will provide just one set of shipping documents, which resolves a “big headache” for them.

For more information, contact sales@ymakan.com.

ADVERTISING FEATURE

A taste of Northern Ireland

UAE food and drink buyers visit Northern Ireland on fact finding food tour

F

ollowing on from a recent trade mission of Northern Irish companies to the UAE and a very promising Gulfood exhibition, Invest Northern Ireland, the economic development agency of Northern Ireland, Buyers at Whites Oats facility in Tandragee, Co. Armagh UK invited five buyers from the UAE to visit Northern Ireland for five days to show why it was voted the “World’s Best Food Destination” at the 2018 International Travel & Tourism Awards.

The eventful five-day itinerary comprised of visits to over ten incredibly passionate food and drink producers across the country looking to export to the UAE, showcasing the pure natural quality of Northern Irish produce as well as indulging in the food experiences the island has to offer.

Blaise Vasseur, Director of GIG Catering (exclusive catering company of the UK Pavilion at Expo 2020), shares his experience of the recent trip, “I was genuinely impressed at how Northern Ireland’s hospitality industry had evolved over the last few years. In the week that I spent there I discovered amazing hotels, restaurants and innovative food production.

The inward mission schedule was exceptionally well organised and incorporated meetings with more than 40 producers and suppliers, along with scenic and gastronomic highlights of this lovely part of the UK. Northern Ireland has a great deal to offer, in terms of food and beverage and GIG hopes to feature as

much as possible within the UK pavilion Expo 2020.”

Invest NI also organised a tailored “Meet the Buyer” event for the inward visitors, where they had the opportunity to meet with over 40 NI food and drink producers, One of the many samples at Meet the Buyer event all of whom were presenting their range of produce suitable for the Middle East market with products ranging from gluten-free bread, free-range eggs, organic smoked salmon to organic apple cider vinegar, fruits crisps, wafers and many more.

“This business mission to Northern Ireland was very well organised. I was really overwhelmed by the variety and quality of products and the professional handling of the Meet the Buyer event. Al Maya has already placed several orders for new products with Northern Irish companies.” says Kamal Vachani, Owner Al Maya Group.

GET IN TOUCH For more information regarding Northern Ireland food and drink companies in UAE and Oman, please contact Senior Business Development Manager, Ms. Sheethal Rishi on sheethal.rishi@ investni.com or +971 4 3914705. Invest NI also has offices in Jeddah and Johannesburg in the India, Middle East and Africa region.

GIUSEPPE SPARAGNA, CHEF DE CUISINE

STEFANO CONTI, CHEF DE CUISINE

Casa Mia, Le Méridien Dubai Hotel & Conference Centre

Sacci, The Westin Abu Dhabi Golf Resort & Spa

Bringing 10 years of experience in managing kitchen operations and proficiency in international cuisines, chef Giuseppe has been appointed as the new chef de cuisine at Casa Mia. Promoted to lead the restaurant’s kitchen, he is well versed with Casa Mia’s signature dishes, has a deep understanding of guest preferences and processes to ensure that the kitchen operates with absolute precision.

Chef Giuseppe will take charge of all kitchen operations and brings in a fresh perspective whilst recreating traditional specialities that are deeply rooted in Italy’s culinary traditions with subtle references to contemporary flavours.

“Having the opportunity to contribute to Casa Mia’s legacy is a great honour and I am extremely fortunate to have the backing of a talented team to highlight Italy’s culture of gastronomy, so that our guests continue to experience the comforting flavours of the region’s specialities,” commented chef Giuseppe.

Following his appointment, Giuseppe launched a new menu, including signature preparations of Spaghetti Alle Vongole Veraci, Burratina Pugliese, and Fettucine al Rosmarino, among many others.

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Chef Stefano Conti is the new chef de cuisine of Sacci Italian Restaurant at The Westin Abu Dhabi Golf Resort & Spa. Chef Stefano hails from Italy, spending most of his life in Milan. He graduated from CAST Alimenti, the Italian School of Culinary Arts and started out his career in Hotel Château Monfort, a Relais & Chateaux hotel in Milan. He has since grown into the role of chef de cuisine after more than eight years in culinary, spanning from Milan to London to Abu Dhabi.

He discovered his passion for cooking from his grandmother and father who taught him how to use old Italian techniques that value each ingredient without wasting food. His dishes are also rooted from his family’s background in Sicily, Campagna and Milan, mixing the northern, center and southern parts of Italy to create a culinary journey throughout the region.

Chef Stefano then uses this traditional style and elaborates it further with his personal touch. Guests can expect to feast on homemade pizzas and pasta, skillfully created seafood and the signature Ossobucco alla Milanese.

TText SOPHIE VOELZING | Photographs SUPPLIED

UP FRON T / MOV ERS & SHAK ER S

ALISON KIEWIET VAN EEDEN, EXECUTIVE CHEF

JOSEPH MURPHY, EXECUTIVE CHEF

LUIGI VESPERO, EXECUTIVE CHEF

RAMI NASSER, CHEF DE CUISINE

The St. Regis Abu Dhabi

Waldorf Astoria Dubai International Financial Centre

MINA Brasserie, Four Seasons Hotel DIFC

British Chef Joseph Murphy has near to 20 years of international experience as a chef in the luxury hospitality industry, and has now been appointed as The St. Regis Abu Dhabi’s new executive chef. Joseph’s profile includes the Langham hotel in London as well as a role at The Sheraton on the Park in Sydney, Australia.

Chef Joseph will be responsible for all culinary areas in The St. Regis Abu Dhabi, including the hotel’s six restaurants and bars as well as its large Banqueting operation, and managing a team of 70 chefs.

The St. Regis Abu Dhabi’s general manager, Moustafa Sakr said: “It’s a great pleasure to welcome chef Joseph to the team. Joseph joins us at a key time – as we are now in the sixth year of operation the hotel is investing in enhancement of our Food & Beverage offering.

Culinary innovation in this area has always been fundamental for our hotel, and continues to be as we focus to deliver new projects to the city such as the re-opening of Asia de Cuba in the coming months. Chef Joseph’s expertise will be a key component of driving this and we are confident that his expertise will continue to drive the success we have achieved in Abu Dhabi’s competitive hospitality market.”

With a career spanning over two decades at some of the world’s finest dining establishments, Luigi Vespero has been appointed as executive chef at Waldorf Astoria Dubai International Financial Centre (DIFC) overseeing the hotel’s three distinct dining venues.

For as long as Luigi can remember, he always wanted to be a chef. Starting out in the industry in several Commis Chef roles in restaurants across Italy, Luigi moved to the United Kingdom in 2003 and went on to climb the ladder working with celebrated chefs at companies including Gordon Ramsay Holdings, The Wolseley, Galvin La Chapelle and Galvin Bistrot de Luxe.

In 2018, Luigi made the pivotal move to Dubai, as head chef at the Rib Room at Jumeirah Emirates Towers.

This role took him to Jumeirah Restaurant Group at cluster head chef and then the F&B Division of Meraas as executive chef.

A leader by nature, Luigi is poised to direct his culinary teams at Waldorf Astoria DIFC and ensure elevated culinary experiences at the signature Bull & Bear restaurant, St Trop rooftop lounge and Waldorf Astoria Peacock Alley.

Beirut born Rami Nasser has secured the role as chef de cuisine at MINA Brasserie.

Having earned certifications, training and awards from the likes of Intercontinental and Bristol Hotel, Rami joined the Four Seasons Hotel, Beirut, in 2010 as demi chef de partie – a title he held for two years, after which he was hired as the consulting chef to bring Le Petite Maison to Lebanon.

After the successful launch of LPM, Rami took on the role of kitchen manager at Medea Bar in Beirut in 2013.

Shortly after, Rami was once again roped in by the LPM team to help open COYA in Dubai as junior sous chef. Taking all the skills he honed at COYA, Rami joined the Four Seasons Beirut family once again in 2015 as sous chef where he worked for nearly four years, and with various title promotions under his belt.

Today, he is chef de cuisine at MINA Brasserie, Four Seasons Hotel Dubai DIFC. With Chef Nicola Rossi, executive sous chef, overseeing the whole property.

A young and dynamic chef, with extensive experience and commitment to modern gastronomy done with precision and panache, Rami is set to dazzle guests with his refined creations and experimental cooking.

Novotel & Ibis Dubai Deira City Centre Novotel & Ibis Dubai Deira City Centre has introduced chef Alison Kiewiet van Eeden as its new executive chef. Chef Alison, with her knowledge on culinary art is expected to bring extraordinary innovation to the hotel’s dining and catering events as a South African chef with a unique contemporary style.

With almost two decades of gastronomic experience, chef Alison’s extensive expertise will elevate the Novotel & Ibis Dubai Deira City Centre team and its culinary journey to the next level. Talking about her culinary style, chef Alison said: ‘‘I like to play around with flavours and be bold with my plating, using the plate as a canvas to showcase my art”.

Furthermore, exciting times are ahead at Bistro Domino Restaurant, which has just received a facelift. Offering a brand-new dining concept supporting a modern “French bistro” vibe, the restaurant also serves array of Asian and Western diverse dishes. “We are very excited to welcome Chef Alisson in the revamped Bistro Domino, as we continue to lift our expectations higher for our guests to experience a diverse menu with exciting fusion interiors,” said Nishan Silva, cluster general manager.

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PIOTR KAMIENICZNY EXECUTIVE SOUS CHEF, AL MAHA DESERT RESORT

ON MENUS ES CURRENTLY THE BEST DISH BAI – AS DU S ACROSS AT RESTAURANT LVES SE EM S TH CHOSEN BY CHEF

KUHLE SWANA

HEAD CHEF, KIZA RESTAURANT & LOUNGE

Egusi fish served with pounded yam, priced at Dhs115.

Tell us about the dish…

My absolute favourite dish on KIZA menu is the egusi stew; it originates from West Africa with slight preparation variations across the countries. This exotic dish is a definite palate tease; it's a combination of vegetable and meat sometimes fish is added instead depending on personal preference. A portion of egusi can fill you up for the entire day. It contains melon seed, squash and gourd with vegetables like spinach, pumpkin, celosia and bitterleaf with dried smoked fish and cray fish powder to enhance the flavours.

What makes this dish such a stand-out dish?

Egusi is a representation of true taste of Africa. An organic West African favorite, Egusi is fat and protein rich dish with high nutritional benefits. Its combination of ingredients is incredible and will keep you coming back for more. Egusi is usually served with pounded yam to compliment the stew others might opt for other side dishes but I usually recommend going traditional when you taste egusi.

Where do you source the ingredients from for this dish?

We usually source out our ingredients from West Africa. Depending on the season, we import from Nigeria, Cameroon, Ghana or Sierra Leon. We are limited with local suppliers thus we have partners delivering a lot of products we use directly from Africa.

What’s your favourite dish on Al Maha’s menu?

Pan-fried octopus with smoked paprika hummus, spicy chorizo and black olives, priced at Dhs145

Tell us about the dish…

It is one of our premium starters and the most appreciated by our guests. This dish is simple but delicious, full of flavours and the variance of texture is what sets it apart. Tender octopus with crispy skin, paired with ultracreamy homemade hummus infused with Spanish paprika and chorizo, and is finished with slices of fresh black olives.

What makes this dish such a stand-out dish?

Most of my culinary creations at Al Maha are inspired from my travelling adventures. This dish in particular is very close to my heart as it is inspired from my trip to Rioja region in Spain, where I spent some time cooking with Michelin star chef, Francis Paniego. I particularly love the texture of octopus meat and how all of the flavours complement each other.

Where do you source the ingredients from for this dish?

Most of our ingredients are bought from local vendors to encourage sustainability and local markets. However, for this particular dish, its ingredients are imported from Spain directly to maintain authenticity of the dish. Adding hummus to the dish incorporates local flavour and is freshly prepared every day in our kitchen.

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Text SOPHIE VOELZING | Photography SUPPLIED

What’s your favourite dish on KIZA’s menu?

TONY JARDELLA

HEAD CHEF, THE DUCK HOOK & HILLHOUSE BRASSERIE

STEFAN BORCHARDT

BRAND CHEF, THE NOODLE HOUSE

What’s your favourite dish on The Duck Hook’s menu?

The duck Scotch egg, priced at Dhs70.

Tell us about the dish…

One of my favorite dishes on The Duck Hook’s menu is our ‘duck scotch egg’, a tasty and comforting dish which works well as both a starter or even a snack. Our spin on the gastropub staple involves a crunchy salt and pepper crust with confit duck and a runny ducks’ egg in the center. It’s definitely a must try along with our homemade fennel piccalilli – it’s not surprising that this has fast become one of our best sellers.

What makes this dish such a stand-out dish?

A Scotch egg is typically a dish in many British restaurants, our version is just enhanced! Confit duck leg has an amazing flavour and texture, and goes so well in a scotch egg. Duck eggs are a personal favourite of mine, particularly when baking, as aside from the health benefits of omega and vitamin D, duck eggs are more robust, creamier, and larger than chicken eggs – the bigger the better when it come to this dish!

Where do you source the ingredients from for this dish?

We source our ingredients from around the world, quality and freshness are our key factors to consider. As a British-inspired restaurant, we bring as many items from the UK as possible, although the duck legs and the duck eggs we use for this particular dish are from France.

What’s your favourite dish on The Noodle House’s menu?

Our curry laksa, which is made using laksa noodles, coconut curry, roasted chicken, prawns, tofu and fish balls, priced at Dhs60.

Tell us about the dish…

My absolute favourite dish on our menu at The Noodle House is the Curry Laksa. The dish perfectly combines noodles and soup, served in a bowl. It has the perfect spice level and is creamy.

What makes this dish such a stand-out dish?

The laksa dish, made using laksa (Vietnamese coriander), represents our casual dining concept and is a popular street food component of South East Asia. As part of our ‘Feed Your Asian Soul’ Tour, we spent time researching food trends, identifying trending ingredients and dishes; I can confidently say that here at The Noodle House we are cooking the laksa in the most authentic style using the right paste, stock, and spice level. I am currently looking into growing fresh laksa leaves here instead of having to use my own home dried laksa leaves.

Where do you source the ingredients from for this dish?

All our ingredients in this dish have to reflect the authenticity in taste as you would find in Asia which is why after a lot of research we have found a local distributor who is able to provide us with all the ingredients needed to create the Laska from different regions in Asia. It is often not easy and takes time for people in various parts of the supply chain to understand what is required. One of the main aims of our recent tour around Asia was to source authentic ingredients, but also to have a better understanding of the different cultural eating habits and lifestyles.

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BOBBY GEETHA

CORPORATE EXECUTIVE CHEF, ASHA’S DUBAI

What’s your favourite dish on Asha’s menu?

The achari chicken biriyani.

Tell us about the dish…

Our chicken biryani with Asha's acharka masala is packed with amazing and light pickling flavours. To create this dish, we use boneless chicken thighs, pickled vegetables, basmati rice, yoghurt ghee, and kasmiri chilli powder.

What makes this dish such a stand-out dish?

This dish is part of our ‘Three Indians and an English man’ journey. We travelled to Delhi and Punjab to experience amazing food joints for inspiration and came back with absolutely stunning recipes – this one included.

Where do you source the ingredients from for this dish?

All ingredients for our dishes are sourced locally and we give importance to ingredients that are grown within the UAE.

DIMITRIS LAZAROU

HEAD CHEF, AMMOS, RIXOS PREMIUM DUBAI

What’s your favourite dish on AMMOS’ menu?

Santorinian fava, priced at Dhs40.

Tell us about the dish…

Greek fava is a popular recipe and here at AMMOS, we cook the fava beans in vegetable stock with white onion, carrots, sea salt and bay leaves and once boiled, separate the cooked fava beans from the rest of the vegetables and blend with extra virgin olive oil to get a smooth fava bean puree. This is then garnished with grilled bell peppers, onions and crispy capers and served as a starter.

What makes this dish such a stand-out dish?

The Santorinian fava is a simple but very popular staple in Greece and it is its versatility that makes fava beans such a stand-out dish.

It can be served as a dip with grilled pita bread or toast, or a side dish with grilled or deep-fried seafood, such as squid, prawns, cuttlefish or octopus. You can even add a twist to traditional bruschetta and have with fava beans! Traditional Greeks reheat fava beans on the hob and serve with sautéed onions, capers, tomatoes and olives – we call this ‘pantremeni,’ which translates to ‘married’ and refers to the harmonious marriage of ingredients.

Where do you source the ingredients from for this dish?

We use PDO (protected designation of origin) fava beans from Santorini because they are much more flavourful than other fava beans and make a big difference to the taste of the final dish. The extra virgin olive oil and capers are from Greece, while the bell peppers and onions used in the topping are locally sourced.

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FE ATU R ES / IN S EA SO N

What’s at market?

We catch up with Mohammad Al-Madani, Centre Manager of The Waterfront Market in Deira to find out what fish and seafood chefs can expect to find at market this season, from Bluefin Tuna to Seabass, there’s plenty incoming. He shares insight on the fishing industry, including what local species are most critically endangered and why Sheri and Safi are the most underrated and underused locally-caught fish.

Interview: SOPHIE VOELZING

Tell us about the Waterfront Market and the ingredients available there…

The Waterfront Market is a one-stop shop for fresh food and locally sourced produce.

From Fish and seafood to meat and poultry, fruit and vegetables, dry goods and spices and a 5,000 square meter Lulu Hypermarket, everything is available in abundance, sourced from all over the world.

This season, what types of fish and seafood can chefs expect to find on offer at the market?

We have everything at Waterfront Market – from Seabass to Lobster to the local Hamour, Sheri and Safi, there is always ample of produce to choose from.

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Where are these products sourced?

Products across our markets are sourced locally as well as regionally and internationally.

Talk us through some of the characteristics of the fish available…

They all have different characteristics, flavours and textures, arriving through our doors in different shapes and sizes. That being said, one thing they have in common is how tasty and fresh they are, regardless of the type of dish you are cooking.

What is the price per kg of some of these fish?

It really depends; prices start from Dhs20 and go up to Dhs50 – there will never be a fixed price and bartering with the vendors is part of the fun.

In your opinion, why is sourcing locally better than sourcing fish and seafood from international vendors?

Locally sourced products are usually seen as fresher and more affordable.

This holds some truth but, thanks to our state-of-the-art facility and the array of cold rooms, all fish are as fresh as straight out of sea. We also make sure through our coordination and daily control of the Dubai Municipality, as well as our Food Safety inspectors that all products available across the market are fresh and of good quality.

Which fish and seafood species available at the market offer the most premium quality for chefs to use on their menus this season?

The wide choice of fish and seafood available in the market through our more than 500 vendors will sure there is a catch for every season. Around 350 species of fish and seafood are sold in the market daily and more than 250 tons of fish are traded daily through our auction and market.

Is stock sold from vendors at the market reliable and guaranteed once an order is placed?

Stocks are always available depending on seasonality.

Over-fishing is a big issue. Which species of fish would you recommend to chefs in the UAE to use, which are in abundance and not endangered?

Over-fishing is definitely a big issue and that is why there are daily checks done by

PHOTOGRAPHS SUPPLIED

T

he Waterfront Market in Deira is a state-of-the-art facility housing produce, retail and food and beverage options. Selling the freshest produce, from fruits and vegetables to meats, poultry and seafood, on a waterfront promenade in Deira, the Waterfront Market is part of Deira’s master-planned community development project and is owned and managed

by Ithra Dubai LLC, the real estate development and asset Management Company wholly owned by Investment Corporation of Dubai.

Honing in on the importance of sourcing locally, the market’s Centre Manager, Mohammad Al-Madani shares what’s on offer this season…

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FE ATU R ES / IN S EA SO N

WHAT’S ON OFFER?

Here’s what the Waterfront Market offers its visitors

FRESHEST FOOD: Within WFM, consumers can find the season’s freshest produce, fish and meat, fruit and vegetable plus a variety of dry goods including dry fruits, grains and spices.

VALUE FOR MONEY: Promoting a healthy lifestyle and community, WFM offers value for money across all its markets, retailers and pop ups. As most products and produce are purchased at the source, the market offers some of the most competitive pricing in the region.

Customers can also barter with the vendors in the markets giving them the opportunity to secure a real bargain.

VARIETY: Confirmed to be the largest Fish & Seafood Market in the region, the WFM is home to more than 500 fresh, dried and live fish retailers who showcase over 350 species of fish from the region and the world. The fruit and vegetables market consists of 150 vendors selling local, regional and imported produce whilst the meat market showcases a variety of meat types and cuts in 75 shops and stalls including a choice of lamb, beef, chicken, goat, camel and eggs.

OPEN 24 HOURS: The fish market is open 24 hours a day, 7 days a week, ensuring produce is always fresh and accessible.

CLEAN AND CONVENIENT: WFM offers a hygienic enclosed facility for cutting and cleaning, where seafood is prepared. The fish market also closes for deep cleaning from 2pm to 4pm during the weekdays and 12pm to 1.30pm on Fridays.

Every night at 11pm, the fish market’s auction area comes to life with fishermen bringing in their daily catch and meeting with vendors, restaurant owners, supermarket chains and distributors to conduct the fish auction.

HERITAGE: The Waterfront Market builds on from the heritage and status of the old Deira Fish Market, preserving the essence of Dubai’s fish trade and freshness of local markets in a modern state-of-the-art facility located on the new Deira Corniche. Deira Fish Market has been serving fresh catch and produce to consumers in the UAE since 1958 and the legacy continues with the new 120,000 square metres Waterfront Market.

“Around 350 species of fish and seafood are sold in the market daily and more than 250 tons of fish are traded daily through our auction and market” the Dubai Municipality and our Food Safety Inspectors who follow regulations set by the Ministry of Climate Change and Environment.

The highest ‘fished’ fish are the Sheri and Safi – however during the months of March and April we do not fish these species due to breeding season.

We are all about sustainability – we always make sure that our sellers are aware of the ever-changing rules and regulations of the Ministry and if there to be any illegally caught fish that do not comply with the rules and regulations – we make sure to have them donated, as for the confiscated spoilt fish, these will be made into fertilizers.

Which local fish species are most endangered and should be avoided?

Farsh and Kanaad are considered the most critically endangered local fish.

In your opinion, which locally sourced fish is most underrated, and has great potential?

I would definitely say Sheri and Safi are the most underrated local fish,

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but not by the UAE nationals, more to the expats – we would highly recommend everyone try them.

Moving into the winter months, what new types of fish can we expect to find at the market?

As mentioned previously, there will always be a selection of fish available and we guarantee that there will always be the ‘fish’ you are looking for. Winter is considered to be the high fishing season as it is when the fish rise up to the surface of the sea after breeding at the bottom of the sea during the summer months. You will find the famous Bluefin Tuna and Yellowfin Tuna, Swordfish, Seahorse and an excessive amount of Seabass and Sardines and a good amount of legal sized Sharks.

The Waterfront Market, Deira Located in Deira at the crossroads of Al Khaleej Road and Abu Hail Road.

Open 24-hours, 7-days a week.

Call: 800 627538

Stay Tuned!

www.candiaprofessional.com @candiaprofessional CANDIA肯迪雅

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C H E FS / FACE TO FACE

WARAYAKIYA-STYLE Chef Ross Shonhan is the culinary brains behind Mandarin Oriental Jumeira’s new Japanese Steakhouse, Netsu. The acclaimed chef and restauranteur has led famed Japanese kitchens at restaurants like Zuma and Nobu, he’s the guy who created the popular Japanese soul food chain, Bone Daddies, and is widely credited for popularizing Japan’s street food culture internationally. Here, he takes us behind the scenes at Netsu and reveals why you won’t find black cod miso on his menu.

Photographs SUPPLIED

Interview: SOPHIE VOELZING

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Get to know chef Ross

N

etsu recently opened doors at the new Mandarin Oriental Jumeira, Dubai, representing the region’s first restaurant to prepare food using the traditional Japanese cooking technique, Warayaki.

Originating from the Kochi Prefecture in Shikoku, Netsu’s chefs grill food using dry straw instead of charcoal, giving it a unique flavour and taste – the soaring flames also create a spectacle, adding an element of drama to the dining experience.

The concept is brought by acclaimed chef Ross Shonhan, an Australian-born chef who is passionate about both Japan and the country’s cuisine – particularly its street food scene.

With a goal to show diners that Japanese food is more than just sushi and sashimi, chef Ross shares his journey with us and what you’ll find cooking in his kitchen…

What first interested you about becoming a chef and where has your culinary journey led you so far?

I began my career washing dishes in a butcher shop after school and made the choice to complete an apprenticeship in my native Australia, as opposed to going to University. Growing up on a farm meant food was a way of life; we milked our cows

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“A key differentiator at Netsu is the Warayaki – a straw fired grill we use to finish our steaks, Bonito and some vegetables”

Favourite country to eat?

Japan.

Which brand of knifes do you use?

A variety from Japan, all handmade and left handed.

Your ‘go-to’ meal?

I love ramen.

Preferred fish for sashimi?

Uni. Who is your culinary inspiration?

I really respect Thomas Keller.

for fresh milk in the morning, which laid the foundations for appreciating good quality meat and ingredients in my cooking.

Leaving Australia at 22 led me to work around the world, learning from lots of different people in a range of countries. I have been fortunate to have worked for some great chefs/brands and I’m happy to have reached a point in my career to be able to launch my own restaurants and brand.

How would you describe your cooking style?

Modern Japanese

What attracted you to work in Dubai?

The opportunity presented itself to work with Mandarin Oriental in a brand-new property in a vibrant city like Dubai – it was a no brainer.

Tell us about the dining experience offered at Netsu?

Netsu is a contemporary Japanese Steakhouse, we have a few dishes that are staples in traditional Japanese steakhouses coupled with some original

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“We have the best beef in the world on the menu, which is called Miyazaki beef” creations too. A key differentiator at Netsu is the Warayaki – a straw fired grill we use to finish our steaks, Bonito and some vegetables.

As a Japanese steakhouse, tell us about the types of beef offered on the menu, where you source them from and how often you have them imported?

We have the best beef in the world on the menu, which is called Miyazaki beef, along with some Australian Waygu and American Angus so that we have a very accessible price point for everyone to come and enjoy what we do. We have cuts that you would never see used in Japan like T-bones and we age some different cuts too. A real fusion of a Western Steakhouse and a Japanese Steakhouse.

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How does Netsu’s offering differ from other Japanese outlets in the city?

We have tried to be as authentic and original as possible, we are not interested in copying the menus of established brands, our rice dishes are great and you won’t find black cod miso on our menu.

What are some of your signature, ‘must try’ dishes that you’d recommend ordering at Netsu?

I would highly recommend our hot stone rice, luxury beef rice and our Short Rib Bo Ssam.

The cooking technique of Warayaki is something new to Dubai. Tell us about the way of cooking and how it’s used at Netsu?

The straw we use to fuel the fire adds a really eye-catching burst of flame, burnt straw and smoke. The kitchen is surrounded by glass and located in the center of the dining area, so guests can witness the technique being used throughout the evening. The best way to describe it, is like cooking over a camp fire.

Japanese cuisine relies heavily on high-quality, fresh fish. Where will you be sourcing your fish from for Netsu?

Nearly all our fish comes from Japan or Spain.

Are there any ingredients that you’re particularly enjoying cooking with at the moment? If so, how do you utilize it in your dishes?

We play a lot with miso, it’s a great vehicle for flavour.

For young chefs aspiring to become a master in Japanese cuisine, what would your advice be to them?

Come work for us – we will teach you a lot!

Netsu, Mandarin Oriental Jumeira Call: +971 4 777 2232 Visit: mandarinoriental.com/dubai

Photographs SUPPLIED

CH E FS / FACE TO FACE

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DESERT TO SEA

Colin Clague, executive chef of the homegrown Anatolian restaurant Rüya Dubai recently flew the nest to take up a special guest chef residency at Coco Bodu Hithi, Maldives from August 11 – 15, to delight guests with his tastefully prepared Turkish-inspired cuisine. Talking to The Pro Chef Middle East, he shares his exciting experience, the challenges faced as a chef working on an isolated island, and why he believes initiatives like this are good for culinary development at remote resorts.

Interview: SOPHIE VOELZING

R

epresenting the UAE in the dreamy island paradise of Maldives, chef Colin Clague partnered with Coco Bodu Hithi in August 2019 to host two exclusive tasting menu dinners and a guest masterclass at the resort’s seafood-led, fine dining restaurant Aqua.

During his guest culinary residency, Colin brought a refined taste of Anatolian cuisine to the resort.

Rüya’s quest as a brand is to preserve the true DNA of Anatolian food, and Colin’s work reflects this in each of his dishes, which are prepared according to ancient recipes but presented with a fresh contemporary twist.

Colin’s exclusive 6-course tasting menu saw diners delight in expertly prepared dishes including Levrek – seabass sashimi with mustard, apple, and shaved radish, Yer elmasi corbasi – Jerusalem artichoke soup with smoked eggplant purée, Zeytinyagli ahtapo -marinated grilled octopus, black eyed beans, and apple vinaigrette, and Firin Sutlaç - traditional Anatolian rice pudding with raspberries, rose ice cream, and more.

Speaking from the opening night of his residency, Colin shared: “It’s brilliant to be here. It’s been a challenge – coming from Dubai where everything is current and upbeat, to an island resort where everything is so much more relaxed – but what a fantastic experience to cook surrounded by clear blue ocean waters. Heading for a dive before hitting the kitchen is a dream set-up. I can’t complain really, can I?” Sharing more from his experience, we caught up with Colin after his residency to hear how it went…

Tell us about your culinary residency at Coco Bodu Hithi and what you got up to in the kitchen while you were there…

I was asked to do a week’s promotion at the Coco Bodu Hithi, I was required to do two dinners and a cooking class, both evenings had totally different menus, and the main aim was to give the guests a different experience, but also to show the chefs another style of cooking, so they could improve their skills and style.

“In Dubai the main deliveries from Europe and Australia arrive twice a week, in the Maldives it’s once a week. As the head chef there you really have to have your wits about you – if the bookings suddenly go up, you are going to be in trouble” How did the opportunity arise?

I was approached through our PR company from the hotel.

You’re leading the way for Turkish cuisine in both Dubai and London. How did your guests in the Maldives respond to your food?

Hardly! We are doing well, and we want to promote the brand as much as possible, but it’s all about the guests seeing another side of Turkish food. There were no kebabs at the pop-up in the Maldives and as I talked to the guests, it was about the other side of Turkish food and what we are trying to achieve.

As it was Eid there was a high contingent of Middle Eastern guests, which was fantastic, as that is where we’re seeing a large growth area.

What was the most memorable part of the experience?

Seeing my family, who joined me on the trip, so happy was the best and getting a couple of dives in is always a plus, but as always it’s about meeting and talking to new chefs – that’s what it’s all about.

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Why do you think initiatives like this are good for culinary teams at resorts like Coco Bodu Hithi?

NEXT UP

CHEF MONICA GALETTI – OCTOBER 22 & 25, 2019 Well-known chef and MasterChef judge Monica Galetti will be the next chef to host two six-course dinners at Coco Bodu Hithi on October 22 and 25, 2019, plus a masterclass on October 23.

She will be tapping into the island’s fresh seafood resources accentuated with the influence of her South Pacific heritage to create a menu for the resort’s Aqua restaurant. Monica’s signature dish will also remain on the restaurant’s menu on a seasonal basis, ensuring that future guests also get a taste of the specially designed menu.

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Cooking is a learning experience, when you stop learning or you think you know it all, it’s time to retire. You never stop learning. I hope they learnt some new ideas from me, as I certainly did from them. Many years ago during my Zuma days, I did a promotion in Hanger 7, in Austria. They had 11 amazing chefs a year visit and show them their signature dishes, that was mind blowing for those chefs in my opinion – that was the best job in the world. Can you imagine how much you could absorb in a couple of years as a commis in that restaurant!

Working from a remote island, what are the main challenges faced by culinary teams in the Maldives?

Obviously its deliveries and produce, in Dubai the main deliveries from Europe and Australia arrive twice a week, in the Maldives it’s once a week, as the head chef there you really have to have your wits about you, if the bookings suddenly go up, you are going to be in trouble.

Were you able to use any locallysourced ingredients on your menus, such as Maldivian fish or local vegetables and spices?

Sadly no. It was monsoon season and as I found out, catching fish wasn’t as easy as it looked. Two hours on a boat with 16 people

and the only fish caught was by my youngest Nael, not exactly a tuna! The spices were the same as we use here in the Middle East, so I still have to really research the cuisine from that part of the world.

Do you have any other collaborations in the pipeline, or plans to re-visit Coco Bodu Hithi again next year?

We have a lot of plans for the coming year, regarding the expansion of Rüya, so I’m expecting to be rather busy, but hey, Seychelles, Truk lagoon, and Philippines are always on my bucket list – a dive is a dive after all.

COCO BODU HITHI, MALDIVES Located in North Malé Atoll, Coco Bodu Hithi is just 40-minutes from Malé International Airport. Expect palmfringed beaches and crystal clear, blue open waters and lagoons scattered with tropical fish to swim with.

Call: +960 664-1122 Visit: cococollection.com

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CH E FS / FACE TO FACE

PASTRY PERFECTED Founder and executive pastry chef consultant of RH Consultancy, Ryan Harris lends insight on how to get the most from working with a pastry consultant, consumer demands and patisserie trends of today, and the return of classics that evoke the feeling of nostalgia in the pastry kitchen.

Interview: SOPHIE VOELZING

Tell us about RH Consultancy and the services that you offer…

My primary goal is to express the client’s

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Photographs SUPPLIED

C

hef Ryan’s culinary journey began in his grandmother’s kitchen, where he recalls helping her to create the best pastries he can remember eating. With an interest in all-things patisserie sparked, Ryan went on to become professionally trained in Classical French Pastry at Le Cordon Bleu Institute of Culinary Arts.

His professional journey continued in prestigious hotels in the United States and Bahamas, which eventually led him to Dubai’s vibrant F&B industry, which is where he experienced a taste of the consulting life, lending support to develop newly opened restaurants’ pastry programs.

Speaking on launching his own pastry consultancy company, RH Consultancy, Ryan said: “A few LinkedIn and Instagram enquiries later, it was only a natural step for me to work for myself. Today I help entrepreneurs and organizations achieve their vision, making my varied experience their very own. It’s been a great journey so far, am I am still inspired by the hope and dreams of my clients.”

Here, Ryan shares more about his new company and gives insight into the sweet side of the kitchen…

Get to know chef Ryan Where is your favourite Pâtisserie shop in the world?

Hands down Yann Couvreur in Paris, France.

What is your preferred chocolate brand?

Valrhona because of their product and company ethos.

Who is your culinary inspiration when it comes to pastry?

My Grandmother and Pastry Chef Chris Ford.

What’s your all-time favourite pastry to eat?

Nothing beats a good croissant.

What’s your favourite piece of bakery equipment and brand?

Great pastry equipment from Matfer Bourgeat.

brand in the pastry program it puts forward.

Then it’s about value addition beyond pastry creations: anything from helping chefs to organize their work, manage wastage, develop menus, manage and roster their team, upgrade skills and team building, manage budgets and costings, source suppliers and equipment, advise with kitchen layouts and an access to community of chefs for recruitment options.

Over the years, how have you seen the patisserie market evolve?

The world is an even smaller place with the rise of social media. I feel our work has been showcased even more and it pushes chefs to be more creative to create the next big thing. Today we see variations on a classic like doughnuts and deconstruction as well as desserts that revolve around an interesting ingredient. I also see the part Dubai has to play in the rise of Arabic pastry with a modern interpretation.

Moving into 2020, which pastries do you think will be most ‘on trend’. Are you witnessing the comeback of any patisserie in particular?

TOP TIPS

HOW TO GET THE BEST OUT OF A PASTRY CONSULTANT When hiring a pastry consultant to assist your business, these are the best practices to keep in mind, shares Ryan.

Do your research to choose the right chef, use platforms like LinkedIn and Instagram to find and ask questions about past projects.

Be true to your brand, make sure you give a detailed brief, mood boards and inspiration work along with a reasonable timeframe to get the best of the contract.

Build a relationship, this consultant will champion your guest experience, after all its the last touchpoint to a consumers' meal. Communication should be timely and clear – chefs value direct communication.

Feedback, clear and detailed evaluation will keep the project on track and reduce additional expenses.

Value addition, think beyond the pastry creations and advertising content creation, work with the chef to create social content as a sneak peek to upcoming menu changes and launches.

I like to think that consumers are divided:

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CH E FS / FACE TO FACE

"Fads have come and gone, but the one trend that is making a big comeback is classical pastry" I see a tendency towards healthy, low sugar, diet specific (like keto) and allergen free desserts. At the same time I see that consumers take their desserts seriously as this is their “cheat” meal. I think 2020 will see an influx of traditional desserts from many countries in Dubai with Expo on the horizon, where you’ll be able to go around the world with your tastebuds. I also see potential in grab-n-go and deliveryfriendly desserts.

It’s been said that there’s a strong return to traditional when it comes to pastry. Would you agree with this? Please tell us why.

Fads have come and gone, but the one trend that is making a big comeback is classical pastry. I have been seeing this a lot, clients

34 The Pro Chef Middle East

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brief simple flavour profiles designed to evoke the feeling of nostalgia. I guess it’s like having a slice of home right here in Dubai.

And it’s not easy to do, making classical recipes takes experience, great ingredients and passionate people.

Which suppliers do you work with locally for sourcing pastry ingredients?

The longer I have been in Dubai, I have found myself working with more and more suppliers. It’s great to have such a wide variety of options for my clients.

Personally, I am partial towards highquality ingredients and products that are innovative, sourced ethically and sustainable. My go-to suppliers are Chef Middle East and Classic Fine Foods.

For pastry chefs just starting out in the industry, what word of advice would you offer to them for progressing in the pastry industry?

Never stop learning and adopt a sponge mentality to learn from fellow chefs, this will keep your keep your finger on the pulse of the industry, the city and the consumer trends.

You can even take the additional step to find training programs to improve your hard skills.

GET IN TOUCH Ryan Harris, Pastry Chef Consultant – RH Consultancy Tel: +971 55 325 2511 E-mail: ryan@chefryanharris.com Visit: ChefRyanHarris.com Instagram: @chefryanharris

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THE COMPETITORS WINNER

Carma Chocolate crowns the winner of its inaugural competition

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he inaugural Carma Chocolate Competition 2019: Unleash Creativity made its much-anticipated debut at the Chocolate Academy Center, Business Bay, Dubai on June 9, 2019, where eight pastry professionals were given an exciting opportunity to express their creativity.

During the full-day competition, chefs went head-to-head in the kitchen to be in with a chance of winning an all-expenses paid course at the Chocolate Academy Center in Zurich.

Throughout the day, two sessions were held – one in the morning for four chefs, and one in the afternoon for the other half. Each time slot allowed chefs 4 hours to create and present a vibrant and delicious plated desert that unleashed creativity through using and exploring Carma Chocolate.

Participants were able to work with Carma Couverture Chocolate and had the option to choose from the following varieties: Dark Zabuye 83%, Dark Venezuela 70%, Dark Bourbon 50%, Dark Tumcha 47%, White Nuit Blanche 37%, Milk Des Alpes 35%, Milk Claire 33%, Gold Quintin 31%, Ruby Azalina 40%.

Carma is the Swiss gourmet dessert partner of choice for many chefs, chocolatiers, bakers and pastry chefs across the world, due to its reliability and simplicity of Swiss craftsmanship.

All of the chefs successfully showcased creativity using Carma’s products, Anuj Pachauri, Marketing Manager, Barry Callebaut, Middle East revealed, commenting: “Carma is a brand with its heart rooted in Swiss craftsmanship. Chefs love this brand for its simplicity to work with and its fine Swiss chocolate taste. With a variety of exquisite flavours and natural colours of Carma covertures, we experienced vibrancy in the creations of the chefs during the unleash creativity contest.”

Each chef was judged by a panel of industry experts on several criteria including the concept creation and thought process for plated dessert, creativity, freshness and flavour intensity, variety in texture, working abilities and cleanliness, plus the final presentation.

Speaking on how the participants performed, Judge and Head of Chocolate Academy Center, Dubai, Romain Renard said: “Candidates lived up to the name “Unleash Creativity” during the finale. They understood our new product Ruby Azalina, 4th type of chocolate, its fruity notes and natural vibrant pink colour. It’s a great platform to see young chefs from different cultural backgrounds come and express themselves. We’re looking forward to seeing them grow in the pastry world and reach new heights.”

Chefs were invited to an exciting cocktail reception and awards ceremony later that evening at Canal Central Hotel, Business Bay, Dubai, where the winner was

GET IN TOUCH:

Ashwani Pathania, Hyatt Regency Hotel, Dubai, Pastry Chef

Syarif Purawinata, Dukes The Palm, Dubai, Head Pastry Chef

Salvador Carrilo, Moe's on the 5th Sheraton Grande Dubai, Culinary Director

Nuwan Prasanna Hewamanage, Warner Bros World UAE, Pastry Chef

Savio Dsouza, Movenpick Hotel Jumeirah Beach, Dubai, Chef de Partie Assistant

PandiyaRajan Gopal, The Meat Co. Souk Al Bahar, Dubai , Junior Sous Chef

RUNNER UP

Pravin Ramakrishnan, Swissotel Dubai, Executive Pastry Chef

Bipul Biswas, Movenpick Hotel Ibn Battuta Gate, Dubai, Junior Sous Chef Pastry

Chocolate Academy Center, Dubai | Visit chocolate-academy.com/ae/en/ | Call +971-4-2782000

revealed and all participants were congratulated on their achievements.

Head Pastry Chef Syarif Purawinata of Dukes The Palm, Dubai was crowned winner of the competition, while Executive Pastry Chef Pravin Ramakrishnan of Swissotel Dubai followed as runner-up.

Commenting on his success and the competition, Chef Syarif said: “It was a great experience and it’s good for the chef community to showcase their talent and share a lot of technique and knowledge.

Ruby Azalina is a special chocolate as a new gen in the chocolate market, with the unique taste and appearance, which is all natural. I believe Azalina gives an extraordinary touch to every dish.

“As a winner of the contest, I am genuinely very excited to discover and gain a lot of knowledge from the course and I’m looking forward to seeing the team at the Chocolate Academy Center in Zurich.”

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Popular amongst pastry chefs in the Middle East, Carma continues to make waves in the region’s confectionary industry.

“In Middle East, the consumers are looking for finer experiences when it comes to chocolate. Carma fits really well with the taste expectation for a premium swiss chocolate and it has helped to expand Carma across the region,” said Amine Mebrouki, Sales Director, Barry Callebaut, Middle East.

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CH E FS / FACE TO FACE

A TASTE OF THE MIDDLE EAST Executive Arabic Chef Emad Zalloum of Sambusek in Rosewood Abu Dhabi talks Arabic food trends and why the Middle East’s cuisine is so much more than just mixed grills and hummus.

Interview: SOPHIE VOELZING

Tell us about your journey so far as a chef and how your career as a chef led you to working at Rosewood Abu Dhabi…

My passion for cooking started in 1993 when I chose to study Culinary Arts in Beirut until 1996. The following year, I opened a snack and bakery business which I ran for more than five years.

I’ve always been passionate about cooking and in order for me to improve my skills, I decided to explore the culinary scene in Dubai. I came to the UAE as part of the pre-opening team of a Lebanese restaurant in Dubai Internet City where I worked for a year until 2004.

Soon, a new and exciting opportunity presented itself – to become the Sous Chef at Grand Hyatt, where I was part of the kitchen brigade for four years. My tenure there gave me the chance to learn new cooking techniques and culinary skills that helped me be the chef that I am today.

Le Meridien was my next stop where I served as Chef de Cuisine and soon got promoted to the role of Executive Oriental Chef. In the year 2010, I got another lifechanging break. Burj Al Arab was looking for a Chef de Cuisine for its Al Iwan Restaurant. I didn’t need to think twice about joining one of the most prestigious hotels in the world.

After two years, I came to Abu Dhabi to join the culinary team at Rosewood Hotel in 2012, opening Sambusek restaurant as its Speciality Lebanese Chef, one of the most popular restaurants in the capital.

It wasn’t long before I got promoted as Executive Arabic Chef; Rosewood has been my home for seven years.

What would you say your signature dish is at Sambusek?

I have 12 signature dishes on the menu, which are all fusion Lebanese items. I always recommend the Esh al Sharya

“The UAE is surrounded by sea; the region is blessed with a wide variety of fresh fish and seafood that can be delivered directly to our kitchens” 40 The Pro Chef Middle East

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|Photographs SUPPLIED

S

ince joining Sambusek, the Lebanese restaurant at Rosewood Abu Dhabi, as its head chef in 2012, chef Emad Zalloum had led the restaurant to become one of the capital’s top spots for Middle Eastern cuisine.

Chef Emad is a culinary ambassador of Middle Eastern and Mediterranean cuisines and in a one-to-one with The Pro Chef Middle East, shares what demands he’s witnessing from diners of today, and trends from the Arabic kitchen…

Get to know chef Emad Which brand of knives do you use?

Global.

Your fondest culinary experience to date?

When I opened my own snack and bakery business.

Favourite country to eat?

Lebanon.

Your ‘go-to’ meal?

Salad and mixed grills.

Who is your culinary inspiration?

Gordon Ramsay.

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CH E FS / FACE TO FACE

what four main qualities do you look for in a chef when hiring?

Since I started working in the UAE, I have had my own team. Four of my chefs have been with me for 15 years. I look for smart and experienced chefs that can handle the pressure in the kitchen and that are open to challenges.

dessert to our guests. It’s a modern version of a traditional dessert made of homemade bread, fresh Ashta, rosewater and pistachio.

of Arabic and Italian flavours, which works really well as their hearts are both from the much-loved Mediterranean cuisine.

What dishes are most in-demand from your menu at Sambusek?

Which suppliers do you work with in the UAE to source ingredients for the restaurant?

The most in demand dishes include the smoked hummus, which is smoked with natural cedar wood and olive oil. We also see a lot of interest in the kibbeh al basha that includes crushed wheat filled with minced lamb and pomegranate seeds.

When it comes to Arabic cuisine, do you find that your customers want tradition or culinary innovation?

Each guest has a different request and preference, but mostly they want to try new dishes and flavours and it is our signature dishes that we are especially proud of at Sambusek.

What do you predict as the next big trend in Arabic cooking?

I think the next big trend is likely to be a twist

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The Pro Chef Middle East / Edition 46

My main partner is Shoppex Company as a dry store. They have the best dry ingredients coming directly from Lebanon and I can be sure that every dish that we offer our guests are made of ingredients of very high quality.

Are you able to source any of your fish and seafood locally in the Middle East? If so, what species and where do you get this from?

The UAE is surrounded by sea; the region is blessed with a wide variety of fresh fish and seafood that can be delivered directly to our kitchens. Most of our seafood is sourced locally, except for lobster.

For chefs reading who would one day love to join your kitchen brigade –

What do you think is the biggest misconception about Arabic cuisine is? Many people believe it’s just mixed grills and hummus, but it’s actually so much more complex than that.

Arabic cuisine is huge, especially if you look at Lebanese dishes. First of all, it is very healthy. We use fresh vegetables and olive oil and also have a wide range of cold and hot main courses. For example, in the Sambusek menu, there are 32 dishes of cold mezza, 28 dishes in hot mezza, 14 mains and 12 desserts.

Looking ahead, do you have any exciting happenings upcoming at the restaurant in terms of new ingredients, menu changes or special events?

We are working on adding some new dishes and set menus. I am always looking to highlight the traditional way of cooking and then adding my own concepts.

Sambusek, Rosewood Abu Dhabi Call: +971 (0)2 813 5550.

E-mail: abudhabi@rosewoodhotels.com

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For a chance to win an amazing six-night stay with Villas by Taru in Sri Lanka worth DHS20,000, all you need to do is visit bbcgoodfoodme. com/awards and hit the ‘share’ button after you have cast your votes!

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LE I SUR E / EV EN T PR EV I EW

SEAFEX 2019 SEAFEX 2019, the largest seafood sourcing event in the MENA region will return from October 29 – 31, 2019 at Dubai World Trade Centre with free registration to attend

S

EAFEX is the largest show in Middle East, Asia and Africa for seafood professionals to network, do business and discover new trends disrupting the industry.

The show features global seafood companies trading in all kinds of seafoodrelated products and services, and this year will take place from October 29 – 31, 2019 at Dubai World Trade Centre.

In co-location with Gulfood Manufacturing, yummex Middle East and Private Label & Licensing Middle East, these specialised trade showsz attract buyers from the international foodservice and retail trade industries.

SHOW HIGHLIGHTS • Source live, chilled and frozen seafood • Savour the latest in seafood fine foods and procure premium gifts • Learn about product innovation, sustainability and consumer trends impacting the seafood industry

44 The Pro Chef Middle East

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SHOW TIMINGS

98

Tuesday 29th October, 2019 10am - 6pm Wednesday 30th October, 2019 10am - 6pm Thursday 31st October, 2019 10am - 5pm

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countries

• Network with key industry players • Enhance your offering with new tools, equipment and services that will place your company ahead of the game.

194

SHOW SECTORS • Live Seafood • Chilled & Fresh Seafood • Condiments & Sauces • Canned Products • Branded Products • Private Label • Value Added Products • Food Safety & Quality

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WHO VISITS? The visitor profile for SEAFEX comprises Executive Chefs, Restaurateurs, Caterers, Exporters/Importers, Hoteliers/HORECA Professionals, Distributors, and professionals from Premium Brands, Fish Markets, Fast Food Chains, Resorts & Spas, Health Stores, Retailers/Wholesalers, Supermarkets/ Hypermarkets, and Seafood Associations.

seafood exhibitors

Learn more For the full list of features, showcases and free registration, visit seafexme.com

Photographs SHUTTERSTOCK

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