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Welcome
In this issue, we celebrate the innovators, visionary chefs, and rising stars who are redefining what it means to cook, create, and lead in this dynamic region. We spotlight the often unseen innovations that power the industry, such as Tetra Pak’s vital work in advancing food security. A reminder that transformation frequently takes place behind the scenes, within the systems and structures that support restaurants and hospitality organisations.
Our journey leads us to Qatar, where a quiet revolution in haute pâtisserie is taking shape. Nicolas Rouzaud explores this movement in depth. We also sit down with Panchali Mahendra, CEO of Atelier House Hospitality, whose thoughtful and intentional approach to building brands offers fresh inspiration for the future of hospitality. Our cover star and MENA’s Best Pastry Chef 2025, Carmen Rueda Hernandez shares her passion for creating sensory dessert experiences at Brix in Dubai. Chef Akmal Anuar opens up about the core values that fuel his originality, while internationally acclaimed Chef Marcel Ravin reflects on his Top Chef journey and recent induction into Les Grandes Tables du Monde, sharing the recipe behind his signature dish, Oeuf Monte-Carlo.
The highly anticipated Pro Chef Awards are back! Explore all the details about the 2025 Hospitality Conference and Awards at theprochefmeawards.com/2025/.
Enjoy reading.
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04 NEWS BITES
Culinary news across the Middle East
07 DINING IN THE UAE
Explore the latest menu creations and hotspots
08 24 HOURS WITH
Vitor Hugo Lourenço, Beverage Director at Culinary Arts Group
10 MEET THE MANAGER
Meri Klobas at SEVA Experience shares how care-led leadership and sustainable thinking are modernising hospitality from within
12 IS QATAR AN EMERGING AS A HUB FOR HAUTE PÂTISSERIE?
Nicolas Rouzaud on launching Maison de Haute Pâtisserie in Doha
14 BEHIND THE BRAND
Panchali Mahendra on building bold, lasting restaurants in a saturated market
18 BEYOND THE PACKAGING
Konstantin Kolesnik of Tetra Pak Arabia Area on food security and innovation in the region
21 CHEF’S SPECIAL
Chef Omar Basiony of Bâoli Dubai shares his signature dish on the menu.
22 PASTRY WITH PURPOSE
Carmen Rueda Hernandez on pastry, creativity, and the future of the craft
27 BUILT TO LAST
The chef behind 3Fils, Goldfish, and Harummanis on staying original
30 CHEF’S PLAYBOOK
Learn more about Chef Guido Cavallini from Yas Links Golf Club Abu Dhabi
32 FROM MARTINIQUE TO MONACO
Chef Marcel Ravin brings Caribbean soul to Mediterranean fine dining at Blue Bay
36 THE CHEF’S CHOICE
Satheesh Thampy, Head Chef at Roots Bar & Kitchen, shares his favourite kitchen tool 14 36 10 12
CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND ANDREW LEWIS APPOINTED GENERAL MANAGER AT HAKKASAN
DUBAI
Hakkasan Dubai at Atlantis, The Palm has appointed Andrew Lewis as General Manager. With over a decade of international experience in luxury hospitality, Lewis now oversees the Michelin-starred restaurant’s operations, team leadership, and commercial strategy. His prior roles include Restaurant Manager at London’s Dinner by Heston Blumenthal and Assistant GM at its Dubai outpost, where he played a key role in securing a Michelin star shortly after opening. His appointment reflects a continued focus on operational excellence, team culture, and sustained growth at one of Dubai’s most renowned dining destinations.
MIRA DEVELOPMENTS UNVEILS LANDMARK WATERFRONT COMMUNITY IN RAS AL KHAIMAH
Ras Al Khaimah made history with the unveiling of Mira Coral Bay, the world’s first multi-branded waterfront community by Mira Developments. Held on the shores of Al Mairid, the event brought together leaders from luxury brands such as Dolce&Gabbana Casa, Bentley Home, and Jacob & Co. Guests experienced a showcase of 14 branded residences, five-star hotels, and fine dining, capped by a drone show and fireworks. The launch positions Ras Al Khaimah as a rising global destination for nextgeneration luxury living.
CHEF SONER MURAN APPOINTED HEAD CHEF AT SUR.DUBAI
Sur.Dubai has named Chef Soner Muran as its new Head Chef, bringing fresh energy and direction to the kitchen. Known for his refined approach to Mediterranean cuisine, Chef Soner has built his career across leading hospitality brands in the region, including Hyatt, Address Hotels, and St. Regis. At Sur.Dubai, he will introduce a new menu inspired by the flavours of Turkey’s Aegean coast, with a focus on seafood and seasonal produce.
NEOM APPOINTS AIMAN AL MUDAIFER AS CEO TO LEAD NEXT PHASE
The NEOM Board of Directors has confirmed the appointment of Eng. Aiman Al-Mudaifer as board member, Managing Director, and CEO of NEOM. Having served as Acting CEO since November 2024, Al-Mudaifer has focused on ensuring continuity, boosting efficiency, and accelerating progress across NEOM’s key developments. His extensive experience, including leading the Public Investment Fund’s Local Real Estate Investment Division since 2018, positions him to guide NEOM through its next phase. The Board expressed confidence in his leadership and the team’s ability to deliver on NEOM’s ambitious vision.
TRADER VIC’S AT BEACH ROTANA WELCOMES GERMÁN HUERTA
AS NEW HEAD CHEF
Beach Rotana has appointed Germán Huerta as the new Head Chef of Trader Vic’s, bringing with him over a decade of international culinary experience. Known for his success at Finz, where he helped secure a Michelin Guide spot for three consecutive years, Chef Germán is set to refresh the French-Polynesian menu with globally inspired, flavour-packed dishes that reflect his Mexican roots and signature style.
MARRIOTT RESORT PALM JUMEIRAH NAMES RANIA CHAMOUN AS HOTEL MANAGER
Marriott Resort Palm Jumeirah has announced the appointment of Rania Chamoun as Hotel Manager, reinforcing its leadership team amid continued growth. A seasoned hospitality professional with nearly 20 years of experience in the Middle East, Chamoun previously served as Director of Loyalty Operations – MEA at Marriott’s Continent Office. Her expertise in brand integration, guest experience, and operational strategy will support the resort’s ongoing focus on service excellence and performance.
Now open at J1 Beach, INA by Fundamental Hospitality and Chef Glen Ballis brings produce-led, fire-cooked cuisine to Dubai in an immersive setting. Focused on primal techniques and seasonal ingredients, INA delivers refined flavours through open-flame grilling, smoking, and roasting. The venue’s coastal location, bespoke interiors, and seamless day-to-night transition create an elevated experience. With signature sharing plates, curated beverages, and Chef Ballis’ global expertise, INA offers a contemporary take on instinctive, live-fire cooking tailored for today’s diner.
Visit ina-restaurants.com.
DINNER BY HESTON BLUMENTHAL
Dinner by Heston Blumenthal at Atlantis The Royal has refreshed its Sunday lunch experience, now available weekly. The Michelin-starred restaurant blends historical British recipes with modern execution, offering dishes such as the iconic Meat Fruit, Black Angus Sirloin with ox cheek Yorkshire pudding, and Roast Cauliflower with Truffle Sauce. Guests can also enjoy new starters, reimagined desserts, and an optional liquid nitrogen ice cream finale. The experience is complemented by a globally sourced grape selection curated by Gault & Millau UAE’s Sommelier of the Year 2025, along with crafted concoctions and non-alcoholic options.
Visit dinnerbyhbdubai.com.
CULINARA
Culinara Social Dining has officially opened at The Link, One Za’abeel, becoming the world’s highest food hall at 100 metres above ground. This vibrant culinary collective unites 12 original homegrown concepts under one roof, offering a mix of global flavours. From modern Greek-Mediterranean by Chef Sperxos and inventive ramen and pizza by Reif Othman, to refined Persian at Seiran and cherished Levantine recipes at Joumana’s Table, each kitchen brings its own cultural identity. With a wellness-led café, a stylish central bar, gourmet retail by TruffleManDubai, and the UAE’s highest bottle store, Culinara needs to be on Dubai’s radar.
Visit thelinkdubai.com.
NETSU
Netsu by Ross Shonhan launches Wagyu Omakase, a new sevencourse immersive dining experience for meat enthusiasts and culinary explorers. The menu features seven premium Australian and Japanese Wagyu cuts, including lesser-known selections like chuck rib, rump cap, flank, and rib cap, all prepared using traditional Japanese techniques. Designed for sharing among three to four guests, each dish is presented tableside to highlight the rich flavours and textures of Wagyu while promoting sustainability by showcasing a diverse range of cuts and minimising food waste.
A day in theA day in the life of the Beverage Director at Culinary Arts Group, managing the beverage programs at Revolver Dubai, Maison Dali, and Dali Supper Club.
8:05AM
First alarm. I roll over.
8:10AM
Second alarm. Same story.
8:15AM
Third alarm and my cat jumps on the bed. Time to wake up!
8:20AM
My day begins by checking the revenue and service report from the previous day. Guest feedback, whether glowing or constructive, is something I pay close attention to.
8:45AM
I catch up on messages via WhatsApp and Instagram while browsing for visual inspiration. A quick scroll through LinkedIn keeps me updated on industry trends.
9:00AM
I skim through world news and check on FC Porto - a ritual that keeps me grounded.
9:30AM
Taxi to DIFC. Emails, messages, planning— and always with Love is in Town by Brenda Boykin playing in my ears.
10:30AM
HOD meeting. All departments align on VIPs, bookings, events, and guest requests. It sets the tone for flawless service.
11:00AM
I inspect both bars for cleanliness and closing standards. For me, impeccable closing is non-negotiable. Some might call it OCD - I call it excellence.
11:30AM
Quick sync with Head Bartenders Sami and Vishal. We talk stock levels, training, guest profiles, and upcoming activations. Communication is key and so is empowering the team to share ideas.
12:00PM
I check deliveries and walk-ins, focusing on quality, organization, and FIFO. The best part? Seeing our custom-designed ice from Artisan Ice Co arrive - it’s a visual and technical delight.
12:30PM
Brand meetings. I’m constantly brainstorming fresh, experiential concepts with partners like Tanqueray No. Ten, The Botanist, Campari, and Monkey 47. Creativity never clocks out.
2:00PM
I inspect prep quality. At Revolver, our non-alcoholic program Vol. ZERO.1 is fully housemade, from bitters to garnishes.
3:00PM
I stay on top of emails and messages. Rapid responses keep momentum high and projects moving forward.
3:30PM
Daily training sessions on spirits, wines, champagne, even water. We work closely with suppliers to empower the team with knowledge and confidence. As a leader, I see it as my job to inspire, mentor and guide.
4:30PM
Bar briefing. We review bookings, guest preferences, out-of-stock items, and team allocations. Everyone’s voice matters in this process.
5:00PM
Cocktail testing. One bartender makes a classic cocktail: Corpse Reviver, Gimlet, Last Word, or Naked & Famous. I look for consistency, technique and, most importantly, body language and a smile.
5:15PM
First guests arrive. Depending on the night, I’m either on the floor or behind the bar. I’ll always be a bartender at heart. Nothing beats a busy night mixing drinks with a passionate team.
6:30PM
I rotate between Dali Supper Club and Revolver, overseeing the vibe, checking standards, and connecting with guests. Our regulars challenge us to keep elevating their experience and we love it.
9:00PM
As the crowd builds, I check with head bartenders to ensure everything is restocked and in place. Thinking two steps ahead is essential in this game.
12:00AM
Post-service debrief. We celebrate the wins and talk through opportunities to do better.
12:30AM
Back home. My girlfriend and I unwind with a hearty dinner often Portuguese, Spanish or Thai. If we still have energy, we head to Kite Beach for a late-night run or walk.
2:30AM
I fall asleep posting the day’s highlights - cocktails, glassware, team moments - on Instagram and LinkedIn. Drifting by Two Lanes in my ears, and thoughts already on tomorrow.
MEET THE MANAGER
With over a decade in hospitality, Meri Klobas, Restaurant Manager at SEVA Experience, shares how care-led leadership and sustainable thinking are modernising the restaurant experience from the inside out
How would you describe yourself?
I build restaurants the way some people build trust: quietly, with intention and never in a rush. With well over a decade in hospitality, my real work happens in the details most overlook: the timing of light, the tone of a greeting and the sourcing behind what’s served. My leadership is deeprooted in intuition but anchored in systems while balancing people, process and purpose. I believe that hospitality can be a vehicle for something deeper: sustainability that’s lived, not labelled; teams that co-create, not comply and experiences that leave the future a little better than we found it. My kind of leadership doesn’t ask for attention. It earns it. Slowly, thoughtfully, and for the long haul.
What unique leadership challenge or transformative moment in your career most significantly shaped your approach to restaurant management?
It wasn’t one dramatic event but a slow, cinematic realisation. The best moments in hospitality are invisible. The way music softens just as the sun disappears, or the way waitstaff choose stillness before stepping toward a table. These aren’t accidents. They’re choreography. That shift in awareness changed everything for me. I stopped merely managing and started curating not just staff or systems but energy as well. That flow, that feeling, is what we’re really serving. And once you realise that, it changes how you build, lead and care not just for the now, but for the future you're shaping with every decision.
In what ways have you adapted your management style to address the evolving challenges in the industry?
I’ve stopped managing from the floor plan and started managing from the gut. This industry doesn’t need more efficiency, it needs more empathy and more responsibility. My leadership today is less about authority, more about attunement. I pay attention to how people feel when showing up to work. We talk openly and we listen deeply. And beneath all of it is a quiet commitment to doing better not just for the team, but for the systems we’re a part of. Hospitality, after all, can be a model for care-led change if we allow it to be.
What’s the most challenging aspect of bridging communication between front-of-house and kitchen staff?
They speak different dialects of the same commitment. One side whispers in gestures; the other communicates in flames. The challenge isn’t language but translating the pride beneath it. I build rituals that connect these two worlds: shared humour, micro-celebrations, even something as simple as a collective Spotify playlist. Because when trust builds across the pass, something rare happens and collaboration becomes culture. And in that space, you can begin to co-create a work environment where people don’t just survive shifts, but they grow through them.
How do you balance the creative vision of your chefs with the financial realities of running a profitable restaurant?
You can’t put soul on the chopping block, but you can plate it strategically. I work side by side with chefs to cocreate dishes that carry both intention and margin. Creativity doesn’t have to be sacrificed, it has to be channelled. Often, the most inspired offerings are born from constraints: sourcing locally, reducing waste and using the whole ingredient. Sustainability forces us to ask smarter questions, and those questions tend to lead to better answers. Financial limitations can be invitations to reimagine luxury, to serve with purpose and to build menus that honour both the planet and the people we’re feeding.
With the increasing focus on mental health in the culinary industry, what specific measures have you implemented to support your staff’s well-being?
Having worked in places where “push through” was the only option, I made a conscious choice to rewrite that story. By implementing structured check-ins, reset days without penalties and an open-door culture that doesn’t just talk about wellbeing but prioritises it. Sustainability isn’t only about compost bins or sourcing; it’s about the people, too. If your team burns out, your values collapse. But when people feel seen, heard, and safe, they show up differently and standards don’t drop. They deepen.
Can you describe a time when you had to mediate a conflict between a chef and a customer?
A customer once said that the signature dish “tasted like a yoga mat.” Our chef took it personally because every dish is personal. I stepped in to tell a story about the dish and offered an alternative, and held space for both perspectives. That moment wasn’t just about salvaging a review, it was about modelling a culture where listening overrides ego. The customer returned the next week. And the chef? He started viewing feedback as part of co-creation, not as a threat to identity. That’s where real evolution happens.
What strategies do you employ to keep your restaurant relevant and ahead of trends in a rapidly changing culinary landscape?
I pay more attention to behaviour than to hashtags. Trends are loud, taste is quiet. Instead of asking “What’s hot?” I ask “What’s missing?” in the food scene, in the culture, in people’s lives. Designing experiences that respond to longing, not algorithms. Sustainability plays into this too, it’s not just what we serve, it’s how and why we serve it. Customers are craving meaning, not marketing. When we lead with substance, whether it’s a hyper-seasonal dish or a regenerative sourcing choice, we stay relevant because we stay real.
What emerging innovations—in cuisine, technology, sustainability, or guest experiences—are you most passionate about exploring and implementing?
I’m drawn to innovations that deepen connection rather than distract from it. A playlist that shifts with the day. A supplier map that customers can explore. A dish that tells you where its roots came from. I believe sustainability works best when it’s felt, not exhibited. From zero-waste prep to carbonconscious menu design and integrating better practices into our daily rhythm, not to check a box, but to rewrite how restaurants show up in the world. The future of hospitality isn’t just service, it’s stewardship.
ISQATARANEMERGING AS A HUB FOR HAUTEPÂTISSERIE?
Here’s what Nicolas Rouzaud shares following the launch of Maison de Haute Pâtisserie in Doha
I've always believed that pâtisserie is about more than just technique. It’s about emotion, memory, and experience. That belief is what led to the creation of Maison de Haute Pâtisserie, and it’s what brought me to the Middle East. There’s a deep appreciation here for storytelling, craftsmanship, and hospitality. It felt like the right time to share a more personal kind of luxury—one rooted in detail and emotion, not just formality.
Qatar, in particular, drew me in with its strong cultural identity and real appetite for design, art, and gastronomy. From my very first visit, I felt inspired not only by the people but also by the energy of the place. There’s something very modern and at the same time deeply respectful of tradition, and that balance fits perfectly with the Maison’s philosophy. The opportunity to partner with the Four Seasons at The Pearl-Qatar also made it feel like the right home for our first step into the region.
There’s a curiosity here, a desire to discover new textures, new flavours, new ways of experiencing food. Guests are very open-minded but also have a strong sense of taste and appreciation for detail. I think Qatar is becoming a place where global influences and local stories meet, which is very exciting creatively. It’s not just about bringing something here; it’s about learning from the culture and evolving together.
I’ve seen a real move toward lighter, more refined desserts. People are looking for balance and quality, not just sweetness. There’s a growing appreciation for craftsmanship and natural ingredients.
Even in London, many of our regular guests at Nicolas Rouzaud at The Connaught are from Qatar, and they’ve always shown a strong interest in detail, elegance, and flavour. I think the audience here is very attuned to beauty but also to meaning. They want to feel something. That emotional connection through pastry is what I try to bring, and I see that being valued more and more in this region.
My foundation is in classic French pastry, but I never want to just copy and paste that style. It’s important to listen, observe, and respect the local culture. For example, in Doha I created a signature dessert inspired by knafeh, interpreted through the lens of French technique— with pistachio, orange blossom, and cheese cream. It’s not fusion for the sake of it; it’s about translating a story into something elegant and personal.
We have several creations that are unique to Doha. One of them is a very personal dessert inspired by my first impressions of the city. The shape is drawn from the Desert Rose Crystal and a beautiful painting in the hotel lobby. Inside, it’s my interpretation of knafeh: pistachio cake, light pistachio mousse, cheese cream with orange blossom, crunchy pistachio kadaifi, all wrapped in a thin layer of Dulcey chocolate. It’s a dessert full of contrasts and emotion.
We’re also offering an exclusive afternoon tea experience at the Maison de Haute Pâtisserie in Doha. It’s not the first I’ve ever created, but it is the first time I’ve designed one with a true French touch—elegant, refined, and inspired by
the style of the grandes maisons in Paris. It begins with savoury bites that reinterpret French classics, followed by a pre-dessert, a trio of miniature pâtisseries, warm baked items, and a deconstructed Millefeuille, all served with carefully selected teas.
The rest of the menu reflects the Maison’s philosophy: showcasing seasonal fruit, reducing sugar to let the ingredients shine, and crafting each item with precision, emotion, and quiet elegance.
This is only the beginning. I see huge potential for haute pâtisserie across the Middle East. Each city has its own rhythm and flavour, and I’m very curious to explore that respectfully. But for now, Qatar is the flagship and the heart of our story in the region. It’s where we’ve laid the foundation, and we want to grow from there with the same care and precision that we give to every dessert.
BEHIND THE BRAND
Panchali Mahendra on passion, pressure and building restaurants that last
With over two decades of experience in the hospitality industry and a track record of launching around 70 restaurants globally, Panchali Mahendra is one of the region’s most respected names in food and dining. As CEO of Atelier House Hospitality, a boutique Dubai-based group under the US-founded Altamarea Group, Panchali has helped shape some of the city’s most talked-about dining concepts. Known for her bold vision, creative flair and hands-on approach, she has been instrumental in steering the company toward thoughtful expansion, prioritising originality, quality and intention in every project.
In this interview, she reflects on her journey so far, the realities of the industry and why passion, not just profit, is key to building restaurants that last.
How would you describe the journey so far?
I think the journey has definitely aged me more than it should have. I feel like I’m wiser than my years. The restaurant industry in particular ages you faster. It’s one of the hardest industries to be in. I’ve been part of it for almost 23 years now. I did my graduation and master’s in hospitality, so it’s really in my DNA.
What I love about my job and the industry is that I get to wear so many hats. It’s never a boring day. One day you’re an architect, the next you're doing HR. You’re managing numbers, handling people, working on food and creativity. I like doing a lot of things. I can’t do just one thing every day. So it was important for me to have something that ticked all my creative boxes, and this industry definitely does that.
This journey has been a rewarding one. When you’re passionate about what you do, and I genuinely am, that makes all the difference. You have to love restaurants to be in restaurants. Otherwise, you just can’t survive it. You can’t be a restaurateur or a chef without that passion because it requires you to be switched on 24/7. And honestly, I don’t think I know how to do anything else.
What do you think is the most rewarding part of introducing a new concept to the UAE?
There’s so much love and passion that goes into a project. Then to see it come to life, it’s like having a baby. You spend all that time building it, and then it’s finally here in front
Panchali Mahendra
of you. I don’t have kids, so I can’t say for sure, but it must be a similar feeling, that joy of seeing something you’ve worked so hard on actually become real.
When you’re building a restaurant, it starts as a vision - just dreams and moodboards. Then, suddenly, one day it all becomes tangible. That’s the most exciting part. It’s so surreal to see your thoughts and ideas turned into a real, working space.
Opening day is filled with gratitude. It’s a momentous occasion, but it’s also scary. You get cold feet because now, your love and passion are about to be judged.
You’re not just waking up every day trying to make your restaurant grow. You’re just trying to sustain it. With so many restaurants and thousands more opening every year, it’s just insane. The market share, the pie, is small and getting smaller.
So yes, it’s anxiety-inducing. You’re responsible not just for your business, but for the livelihoods of 50 to 100 people per restaurant and their families. You carry that responsibility. You’re constantly thinking: how do I sustain the brand? How do I take care of the team? How do I make money? Because at the end of the day, it is a business.
It’s very scary and very unnerving. But what I’ve learned is to filter out the noise. There’s no point in constantly looking at what others are doing. It just leads to more worry. I’ve learned to focus on my own product. If it works, great. If it doesn’t, then I accept that this is a business. It’s a bit of a Russian roulette at times.
What does Atelier House Hospitality do differently in terms of strategy?
I think one of the main reasons we’ve been successful is that everyone in the team does everything. Each person is as passionate, if not more passionate, than I am. We’re also not opening multiple restaurants in Dubai. We’re expanding globally, but in Dubai, it’s one or two restaurants a year, and only ones that are really worth it.
For example, Gerbou took three years to open. It wasn’t done overnight. We planned it carefully and gave it the R&D and love it deserved. So yes, every concept we launch is built with intention.
Even now, I don’t care about titles. Whether I’m a manager or a CEO, it doesn’t matter. I’m still very hands-on. My team doesn’t always love it, but I micromanage. That’s just how I’ve always operated. I started the company by being deeply involved in every project, whether that was serving guests, cooking, or just being present in every single detail.
Yes, I can be quite irritating. But that attention to detail is what sets our restaurants apart. When the founders or heads of a company are that involved, the level of detail and care is naturally much higher. It’s not just “Let’s get it done.” It’s about doing it properly, with intention.
That’s one of the things that’s given us an edge. We prioritise quality over quantity and are extremely selective about what we do. Each of our restaurants is designed to be completely different from the others. We don’t do franchises. We want to create our own concepts. We have the calibre, we have the talent, and we believe that every restaurant should offer something new to the market.
For example, we launched the first elevated modern Indian street food concept about eight years ago with Mohalla. Then we introduced 11 Woodfire with open-fire cooking - something no one was really doing at the time. That concept earned us a Michelin star. After that came RSVP, which brought together French cuisine with Japanese techniques.
Then we created the first modern Emirati restaurant. And now we’re working on an even more elevated concept under that cuisine. There are one or two places doing Emirati food, but they’re quite standard.
What we’re building is a high-end space with a licensed bar and a very unique speakeasy concept hidden in the kitchen. It’ll be something completely different.
We also launched INJA, the world’s first Indian-Japanese fusion restaurant, and that’s been doing incredibly well. And this month, I’m heading to Mumbai to open our first Franco-American concept in the country. It’s inspired by New Orleans and Louisiana, a bit of that NOLA flair, and the restaurant will be called Soba 20. It’s going to be fun dining and a creative take on FrenchAmerican cuisine.
What are the challenges of being in the industry, especially the toll it takes on mental health?
Of course, there’s a lot of support in the industry. But you also have to understand that, at the end of the day, this is a business, and everyone is working for their own livelihood.
I feel there’s an underlying level of competition, which nobody really talks
about, but it exists. Because in the end, friendships don’t feed you. They’re great for emotional support, but when it comes to putting food on the table, if your business isn’t doing well, you’re out on the street. No one’s going to step in and help.
So I think the industry is really fighting for its share. And it’s not anyone’s fault. You can’t really point fingers at anyone in particular. It’s just how things are.
Also, it’s so easy to open a restaurant here. There’s no lack of real estate. People keep launching new concepts. That’s very different from smaller cities like Bombay or New York, where space is so limited. People can’t even imagine opening a 200-
or 300-seater restaurant just like that. Thirty to forty seats is great. That kind of stabilises the market and gives a little uniqueness to each project.
But in Dubai, look at J1 Beach. In one go, eight restaurants opened with probably 500 covers each. That’s 5,000 covers added to a city just like that. How do you sustain that?
So obviously, the failure rate is much higher. That’s what causes anxiety, because people know it’s basically a 50/50 right now. It’s not a 75/25 or 90/10 chance of success. Either you do really well, or you shut down in six months.
In that scenario, no words or friendships are going to help. That underlying competition is always going to exist in a saturated market. And that’s where we are now.
When it comes to mental health, I do think people are talking to each other more. There’s a lot of open communication happening, and that creates empathy. It helps to know you’re not the only one going through this. Everyone is in the same boat, and that support system, even if it’s just through conversations, makes a difference.
Personally, I’ve started going to the gym or swimming. It really helps me reset, release that adrenaline, and quiet the noise. I think the older you get, the more you start realizing that it’s fine. If it’s meant to happen, it will happen. You just do your job. You don’t have to stress too much about it.
I try to take less stress. It doesn’t always help, but with age, you learn to stay a little calmer. You start to think, “Okay, if it shuts down, it shuts down.” There are more solutions in your head than questions.
With all the experience you have now, is there something you had to unlearn?
I come from a family where my parents never differentiated between a boy and a girl, or a man and a woman. We were given equal rights and equal opportunities.
In fact, I think I was pushed even harder than my brother to go play sports. That’s how I ended up playing basketball for India. Sports were a very big part of my life growing up, all the way through school. So I grew up with this very idealistic and rosy perspective that everything is equal. Women are meant to succeed, and we can move forward. I never thought about gender differences. Even in sports, we weren’t taught that. We played with men. We forgot we were women. We just played as equals. College was the same. It was co-ed, and I never felt a difference.
But what I had to unlearn came when I entered the workplace. And then, unfortunately, when you start to succeed even a little, you realise there are many more people waiting to pull you down. They don't see where you’ve come from, or how many years of hard work have gone in. People always question why you’re successful. They only see a small fraction of you.
I think even until last year, I was very edgy and ready to jump on people. I’m known to have no filter. I am who I am, and it’s got me
into trouble a lot. I used to say, “No, I’m not meant to be treated this way. You cannot say this to me. I’ve done nothing wrong.”
I never played the woman card. I don’t agree with that. But then sometimes, you're forced to and that’s so unfair. What I’ve learned now is: don’t care. Let people talk. Let them do what they want. Let them bark on the side. Nobody cares. That’s the learning.
The unlearning for me was that I cared too much. It emotionally broke me down into pieces. Every time somebody said, “You suck at your job,” I would be like, “How dare you? You don’t know what I’ve done. You don’t deserve to judge me or question my success.”
That’s something I had to learn. It’s not going to be fair. But the good news is, we’re on the right track - for women, for a lot of inclusivity and diversity. We’re on a great path. Maybe the current generation and the next ones will see a much better life.
What do you wish more people would understand about the realities of building a business in the UAE? That there are just as many failures as successes. Don’t only look at what’s successful. Also, study what hasn’t worked.
I always tell people, especially when it comes to restaurants, if you think it’s glamorous and you want to open a restaurant to make money, then do at least one month, even if you’re a millionaire or a billionaire. Get your hands dirty. Do at least one month of internship, or start working in a restaurant just to see what it really takes to have one and run it every single day.
It’s like any other industry. Just get to know it. Do your due diligence. Be a part of it. Then decide if you still like it or not. And you’ll be surprised how many people, after doing real operations and not the “foo-foo” stuff about let’s design and buy things, but actually doing the everyday running of a restaurant - they’re like, no, this is not for me.
So I think there has to be a more realistic approach and not just getting struck by the glamour. A lot of people think it’s a great money-making, glamorous business.
At this point, of course, there’s beauty in great food, in great beverages, and everything else. You get to meet some of the top people in your life.
But the fact still remains: every day, you have to get your hands dirty. Every day, you also have to take care of angry people, or an issue with staff, or the food, or some other problem. It’s just nonstop.
BEYOND THE PACKAGING
Konstantin Kolesnik, Managing Director of Tetra Pak Arabia Area discusses the region's food security agenda and latest innovations
Tetra Pak’s innovative packaging exemplifies science in action, delivering food safety and security in regions with significant climate and logistical challenges. By extending shelf life without the need for preservatives and upholding stringent hygiene standards throughout the supply chain, Tetra Pak plays a vital yet often unseen role in safeguarding food and enhancing accessibility across the Gulf and beyond. We explored this further with Konstantin Kolesnik, Managing Director of Tetra Pak Arabia Area.
Refrigeration has long been the benchmark for food safety in professional kitchens. How does Tetra Pak’s technology rewrite that rule, especially in regions like the Gulf where reliable cold chains can be a challenge?
Tetra Pak’s aseptic technology fundamentally redefines the need for
refrigeration. Instead of relying on a cold chain, this technology involves heating the product to kill harmful microorganisms and then filling it into a sterilised, sterile packaging material in a sterile environment. This process, paired with a multi-layered protective barrier that blocks out oxygen and light, keeps food safe at room temperature for months, without preservatives and refrigeration. In regions that experience adverse weather and high temperature like the GCC, this innovation ensures consistent food safety and quality while reducing dependence on cold storage infrastructure.
How has this packaging helped reduce food waste or expand access to safe food across the Gulf?
Aseptic packaging plays a critical role in extending shelf life and making safe, high-quality food available across wide geographic regions, including remote areas in the Gulf. Removing the need
for refrigeration, dramatically cuts distribution costs and reduces spoilage from temperature fluctuations. Our aseptic cartons are suitable for a variety of products, from milk and juices to soups and plant-based beverages. One notable
Konstantin Kolesnik
innovation is the launch of our Tetra Brik® Aseptic 200 Slim Leaf with a paper-based barrier, which achieved 90% renewable content, a first in the industry. By keeping products safe without cold chains, our packaging empowers producers to minimise waste and reach new markets.
Food safety is non-negotiable in hospitality. How does Tetra Pak’s advanced sterilisation technology protect food from contamination, even in the most logistically complex or high-risk environments?
At the core of our food safety promise is the Ultra High Temperature (UHT) treatment, which sterilises food at high temperatures in a very short time to eliminate pathogens while preserving product quality. This is followed by aseptic filling in a completely sterile environment. Our equipment ensures that every aspect, from processing lines to packaging materials, is free of harmful bacteria. Whether it’s milk, cream, or tomato-based products, this combination of UHT and aseptic packaging enables food to remain shelf-stable and safe, even in challenging environments with complex logistics or high ambient temperatures.
Many chefs associate packaging with excess waste, yet Tetra Pak is reimagining it as part of the solution. What are you doing to challenge that perception?
We’re turning packaging into a tool for sustainability. First, our aseptic packaging extends shelf life without refrigeration, reducing food waste across the supply chain. Second, we design packages in multiple formats so consumers can buy the right quantity, minimising leftovers. We're also investing heavily in circular solutions, such as launching the first fully traceable plant-based polymer cartons using Bonsucro-certified sugarcane and creating recycling infrastructure in the region, like in the UAE’s first dedicated carton packages recycling line in partnership with Union Paper Mills, and a recycling line in Saudi Arabia developed with Obeikan Paper Industries and Saudi Top Plastics. Finally, through consumer education campaigns in partnership with our customers in the Middle East, we’ve helped shift perceptions around UHT milk and its role in reducing waste. Packaging isn’t the problem it’s a vital part of the solution.
In hospitality, knowing exactly where your food comes from is more important than ever for safety, sourcing, and guest confidence. How does Tetra Pak ensure full traceability and maintain compliance with international food safety standards?
Tetra Pak ensures end-to-end traceability through our Connected Package platform, which uses unique digital codes to track each product through its lifecycle, from production to consumption. This allows manufacturers to monitor quality, optimise operations, and instantly trace any issue back to its source. Our Food Safety Policy integrates this traceability across the value chain, while automated systems like Tetra Pak® PlantMaster deliver real-time control. We're also leaders in traceable plant-based materials, with our packaging certified by Bonsucro and FSC™, ensuring transparency from sugarcane fields to supermarket shelves. In every carton, there’s a full chain of custody you and your guests can trust.
If you could share one insight with food service professionals about the science behind packaging, what would it be?
Packaging is not just a container, it’s a science-driven preservation system. Our
aseptic cartons use a sophisticated blend of materials to form a protective barrier against light, oxygen, and moisture, which are the main culprits behind food spoilage. By sterilising both the food and the package separately, and combining them in a sterile environment, we eliminate harmful microorganisms and extend shelf life, without needing refrigeration or preservatives. That not only reduces food waste but helps operators serve safe, highquality meals with lower environmental impact. It’s science that protects both food and the planet.
What are some of the emerging consumer trends influencing product development?
Some of the emerging trends we’ve seen is the demand for food supplements and nutrition, driven by a health-conscious generation. Health is no longer a niche, it's a priority. As more consumers shift toward functional, plant-based, and personalised nutrition, we’re seeing a surge in demand for innovative ingredients and formats. From sunflower and fava bean proteins to L-carnitine, collagen, probiotics, and postbiotics, we’re helping our customers stay ahead with access to emerging ingredients and development support that make it easier to launch safe, high-quality products that meet evolving consumer expectations.
Showcase your offerings with an exclusive pre-roll commercial that plays before expert videos. The video content will be interrelated with the brand, and clients can sponsor culinary skill videos, kids’ recipes, meal inspiration, baking clips, and plenty more. For more information, email info@cpimediagroup.com
UNCOVER A STANDOUT DISH HANDPICKED BY A CHEF
CHEF OMAR BASIONY
BÂOLI DUBAI
What is the signature dish on the menu?
One of our most popular signature items on the menu here at Bâoli Dubai would definitely be our Robata Grilled Chilean Sea Bass.
Are there any personal or cultural influences behind this dish?
I’m very passionate about live fire and charcoal cooking, which is why, when designing the kitchen at Bâoli, I was adamant
about making the grill area a true centerpiece. The combination of the robata, charcoal oven, and wood-burning grill gives us the opportunity to create truly unique and signature items for the menu. There’s also a cultural significance in combining robata and woodfired grilling, allowing us to connect with elements of Japanese, French, and Mediterranean cuisine.
Are there any unique techniques used in preparing this dish?
We slow-cook this beautiful piece of Chilean sea bass over the coals on the robata, grilling it at a slight height to slowly caramelize the outside while keeping the fish incredibly juicy and tender.
What sets your version of this dish apart from others?
I believe we stand out in two ways. First, through the slow, indirect cooking over charcoal, which imparts incredible flavour and colour. Second, through the unique combination of flavours in the finished dish. We aim to infuse elements and flavours of French cuisine into what is, at its core, a very Japanese dish. The result is a balance and refinement that make this dish truly special and a strong example of the overall culinary direction at Bâoli.
What do you hope people feel when they taste this dish for the first time?
I want guests to experience a beautifully charred, juicy fish paired with a silky, buttery wasabi beurre blanc, all balanced by the earthy, fresh flavours of the beautiful mix of cress that our supplier New Leaf is growing for us. We finish the dish with a drizzle of Rayu chilli oil, adding a subtle punch and nuttiness that rounds out the flavours beautifully.
PASTRY WITH PURPOSE
Carmen Rueda Hernandez opens up about her approach to pastry, the inspiration behind her desserts, and the future of the craft in the region
Carmen Rueda Hernandez doesn’t treat dessert as a conclusion. For her, it is the beginning of a conversation. At Brix in Dubai, she reimagines what pastry can be, using it as a language to explore memory, technique and emotion. Her menus are immersive and deliberately unconventional, challenging diners to think differently about flavour and form.
“Receiving the MENA’s Best Pastry Chef 2025 award was an incredible honour, not just personally, but because it brings visibility to the pastry discipline as a whole. I hope it helps highlight the depth of talent and innovation that exists within our region, and that it encourages young pastry chefs to take their craft seriously, to study, to experiment, and to believe that dessert can carry just as much weight and meaning as any other part of the meal,” says Carmen.
The recognition marks a new chapter in her mission to elevate pastry in the region. Rueda Hernandez is vocal about the need for a shift in mindset, where dessert is seen as a space for innovation, authorship and serious craft.
“There is still work to be done in shifting perceptions. Pastry is often treated as an afterthought rather than a space for conceptual expression. I would like to see more dialogue around technique, authorship, and the role of narrative in dessert design. My hope is that this recognition opens doors for more investment in pastry education, research, and collaborative exchange within the region and beyond.”
Here, Carmen reflects on her creative process, the stories behind her dishes and why she believes dessert deserves a seat at the centre of the table.
What first drew you to the world of pastry?
At the beginning of my career, I never imagined I would become a pastry chef long term. When I arrived at my first pastry kitchen, I fell in love with chocolate: the artistry behind working with it and the endless possibilities it offers for creation. From there, I discovered that pastry is the extraordinary balance between precision and creativity. It requires discipline, structure and technical mastery, yet within those boundaries, there is space for remarkable innovation and beauty. I was particularly fascinated by how a few raw ingredients, handled thoughtfully, could be transformed into something that not only tastes exquisite but also tells a story. Over time, I came to see pastry not just as a culinary craft but as a medium through which I could express ideas, evoke emotions and connect with others in a meaningful way.
Having trained at pioneering institutions like El Bulli and The Fat Duck, how have those environments shaped your approach at BRIX?
My time at El Bulli and The Fat Duck had a profound influence on my approach to pastry. These were environments where creativity was not just encouraged but expected, where food was understood as a multi-sensory, emotional and intellectual experience. At BRIX, I have sought to bring
that same philosophy into our work. Each menu is designed with intention, often rooted in a central narrative or concept. The technical knowledge I gained in those kitchens was invaluable, but what shaped me most was the mindset: to question every assumption, to pursue excellence without compromise, and to view dessert as a vehicle for surprise, memory and meaning.
Could you walk us through your creative process?
My creative process begins with intent. I always ask myself: What experience do I want to create for the guest? What do I want them to feel? From there, inspiration might emerge from a memory, a season, a texture or even a piece of visual art. Once a concept is formed, I move into the structural phase,
balancing flavour, temperature, texture and presentation. I consider the guest’s journey through the dish, ensuring that each element has purpose and impact. Technical development and consistency are essential of course, but I also rely on my team during this stage. Their input is invaluable, and I believe creativity thrives through collaboration.
As Head Pastry Chef, how do you approach team-building and mentorship, especially when training young chefs to handle concept-driven menus?
Mentorship is one of the most important aspects of my role. I believe that cultivating a strong, creative and disciplined team begins with establishing a culture of
respect and curiosity. At BRIX, our menus are concept-driven, which demands more than technical skill. It requires a deep understanding of the story behind each dish and the intention behind every ingredient. With younger chefs, I invest time in helping them grasp not just how to execute a recipe but why we do things a certain way. I encourage open dialogue, questions and independent thinking. My goal is to help them evolve not just as pastry chefs but as thoughtful, confident professionals capable of expressing their own ideas within a shared vision.
What leadership lessons have you brought from your international experiences to your Dubai team? Having worked in diverse culinary
environments, from Spain to the UK, Singapore, South Africa, France and now the UAE, I have learned that strong leadership is grounded in consistency, empathy and clarity. Each culture has its own rhythm and expectations, but across the board, what builds trust is leading by example. I strive to maintain high standards while remaining approachable and supportive. One of the most important lessons I’ve carried with me is the value of adaptability. In Dubai, we work with an incredibly multicultural team, and I’ve found that flexibility and emotional intelligence are just as crucial as technical knowledge. It’s about creating an environment where
each individual feels seen, heard and empowered to grow.
Dessert tasting menus are still a niche concept in many markets. What operational challenges have you faced in executing such a model, and how have you built a sustainable framework around it?
Introducing a dessert-only tasting menu required a significant amount of energy and education, not just for our guests but internally as well. One of the main challenges was shifting perceptions. Desserts are often seen as secondary or indulgent rather than central to a dining experience. At BRIX, we’ve worked hard to redefine that narrative by designing menus that are cohesive, balanced and structured
with the same intention and progression as a savoury tasting menu. Operationally, this meant being very deliberate about portion control, flow and cost structure. We’ve also focused on minimal waste, as well as curating an experience that aligns with the expectations of fine dining while still feeling imaginative and unexpected. It’s a delicate balance, but one that has proven both creatively and financially sustainable.
How do you approach cost efficiency and ingredient sourcing when working with rare or unconventional products for such a specialised offering?
Working with rare or unconventional
ingredients requires a high level of intention and discipline. At BRIX, we are extremely mindful of how we use these products, ensuring that they are not only adding value in terms of flavour or texture but also aligning with the concept of the dish. Cost efficiency begins at the design stage. We build our menus to balance premium elements with locally available or underutilised ingredients, and we always consider seasonality and supply chain reliability. In addition, we maintain close relationships with our suppliers to ensure transparency, traceability and consistency. The key is to be strategic. Luxury should never be wasteful, and creativity often comes from working within thoughtful limitations.
What’s next for you and the BRIX concept?
We are continuously evolving. My goal is to further refine the tasting menu experience, deepen the storytelling aspect and push the boundaries of what a dessert course can be. We’re also exploring more collaborations, both regionally and internationally, as a way to bring new perspectives into our creative process.
Beyond the kitchen, I’m passionate about mentoring young talent and contributing to a broader pastry culture in the region. Whether that’s through workshops, writing or speaking engagements, I want to help build a platform that celebrates pastry as both a craft and a serious culinary discipline. BRIX is not just a place to eat dessert. It’s a space to reimagine it.
What advice would you give to aspiring or younger chefs hoping to build a career in pastry today?
First and foremost: be patient and stay curious. Pastry is a discipline that requires time, attention to detail and a willingness to repeat things until they are right. Don’t rush the process. Build your foundation, study the classics and seek out mentors who will challenge you to grow.
Also, learn to think beyond the plate. Great pastry chefs are not just technicians; they are storytellers, designers and problem-solvers. Ask yourself what you want your work to say and let that guide your creativity. Finally, be humble and generous. This is a collaborative industry, and the best chefs I know are those who share, listen and keep learning no matter how far they’ve come.
BUILT TO LAST
Chef Akmal Anuar has built some of Dubai’s most respected restaurants by staying true to his roots, trusting his instincts, and letting the food speak for itself
Chef Akmal Anuar’s journey spans countries, but his values remain unchanged: originality, integrity, and an unwavering respect for food and people.
In an industry where hype often outpaces substance, Chef Akmal Anuar’s consistency stands apart. His approach has always been about intent over noise, conviction over convenience.
Born in Singapore and raised in the hum of his parents’ hawker
stall, Akmal's introduction to food was grounded and hands-on. That early exposure still shapes how he thinks about restaurants today. “Lately, I’ve been wearing two hats, one as a chef and one as a restaurateur,” he says. “I have to juggle between what I want and what the business needs. My passion will always be food, but today I have to act and provide the full experience to my customers.”
That balance between creativity and commerce has become central
to his journey. After a long tenure at Singapore’s Iggy’s, where he cooked for dignitaries and earned a place on the World’s 50 Best list, Akmal moved to Dubai in 2014. His career has spanned both high-end kitchens and pared-back spaces, including the cult favourite 3Fils. It is the latter approach that perhaps best reflects his sensibility.
“Definitely stepping into the business side and dealing with partners and investors,” he says when asked about the
biggest challenge. “A chef’s mind works differently when it comes to business. I’ve managed to create some of the most talked-about and reputable restaurants in the country. I can't pinpoint one as the greatest achievement, I treat everything as part of my growth and learning journey.”
From the street-style rooted Harummanis to the polished Japanese flavours at Goldfish Sushi & Yakitori, his projects are built on instinct. “My DNA stays the same. It’s unapologetic,
disruptive, and original,” he says. “I don’t like the feeling of taking risks, but I trust my gut before I get my hands dirty, and that's worked well for me.”
Harummanis is particularly personal. “It’s a homage to my family, especially my parents. It had to be done, for legacy, and for the history books,” he says. The restaurant, which began as a small shop, now holds a place on the Michelin Guide’s Bib Gourmand list.
Throughout, Akmal has kept his focus on honest cooking and meaningful
experiences. “It’s all about the details, the stories, and sincerity. That gives things weight,” he says. “Overcomplicating confuses people. I treat my product as high-quality, with proper technique and warm service. People go to restaurants to socialise and have a good time, so we deliver that.”
For younger chefs, his advice is direct. “Cook from the heart and serve with humility. Stay true to your craft. Keep your head down, work hard, and stay in your lane. That’s the first page of success.”
Chef Guido Cavallini from Yas Links Golf Club Abu Dhabi
What’s the most unique/rare ingredient you’ve sourced recently?
One of the most unique and thoughtfully sourced ingredients we’ve introduced at Villa Sélène is sustainably harvested caviar. In curating our caviar menu, we’ve partnered with producers who are committed to ethical aquaculture practices. Sustainability informs not just how we source our caviar, but how we use it across the menu. In the Traditional Set, it is served simply with crème fraîche, focaccia, and house-made condiments, allowing the quality of the ingredient to speak for itself. Dishes such as Egg in the Egg with Egg and the Asparagus and Crab Salad balance indulgence with restraint, showcasing the caviar’s flavour without excess. Even our Sélène Spaghetti uses it as a finishing touch, ensuring every portion is meaningful and never wasteful.
The most innovative zero-waste technique developed in your kitchen?
One of the most innovative zero waste techniques we’ve developed at Villa Sélène centres around our Breaded Veal Milanese for two. It is a generous cut, and we've designed the preparation to ensure that nearly every part of the veal is used with purpose. The prime cut becomes the centrepiece of the dish, while the bones are used to create a rich, slow simmered broth, forming the base for sauces that complement other dishes on the menu. Trimmings and fat are rendered down to enhance flavour in stocks or used in sauté preparations, adding depth without relying on external ingredients. We apply the same philosophy to the vegetable componentsseasonal vegetables that accompany the veal are often peeled or trimmed, and all offcuts are saved to make a fragrant vegetable stock. This stock is then used in risottos, soups, or as a base for sauces, ensuring nothing goes to waste. This dish exemplifies our commitment to honoring the whole ingredient, meat and plant alike, and showcases how sustainability and flavour can go hand in hand.
What training methods have been most effective in fostering a culture of sustainability and collaboration among your staff?
At Yas Links culinary, we foster a culture of sustainability and collaboration through daily prep briefings, cross-training, and team workshops. Chefs learn to minimise waste by reusing trimmings for stocks and sauces, while rotating through stations builds mutual respect and teamwork. Open idea-sharing during tastings and workshops keeps the team engaged and invested in sustainable practices.
The most innovative dish you’ve created recently, and what inspired it?
Egg in the Egg with Egg, which features a crispy filo pastry nest, delicate white egg foam, a perfectly fried egg yolk, and a luxurious touch of caviar. This dish has been a long time in the making, with numerous iterations to perfect the balance of textures and flavours.
The name of the dish is as intriguing as its taste, playing on the idea of the egg in multiple forms - each contributing to a different experience. The caviar adds an elegant, briny contrast to the richness of the egg, creating a sophisticated combination that surprises and delights. It’s a dish that invites curiosity, both in its concept and in the depth of flavour it delivers.
The most unconventional tool in your kitchen that might surprise other chefs?
One of the most unexpected tools we use in the kitchen is a coffee grinder. It might sound strange, but it’s perfect for grinding spices, herbs, and even some veggies into super fine powders. It gives us a texture that regular blenders or spice mills can’t quite match. We use it to create cool garnishes or flavour powders that add something extra to our dishes. It’s a small tool, but it opens up so many creative possibilities in the kitchen!
If you could instantly add any supplier to your network, regardless of location, who would it be and why?
If I could add any supplier to our network, it would be a Parmigiano Reggiano producer from my region, EmiliaRomagna. It’s home to the real deal, and with so many imitations out there, it means a lot to use the authentic cheese made the traditional way. That rich, nutty flavour is something you just can’t fake. We use it in everything from pasta to salads, and having a direct connection to a local producer would keep that quality and tradition alive in every dish.
What do you see as the biggest challenge facing the culinary industry today?
Any new technologies or tools you’ve incorporated recently?
We’re always looking for ways to improve and innovate in the kitchen, so we’ve recently incorporated some cool new tools and technologies. One of the most exciting additions is a sous-vide machine. It’s been a game changer for us, allowing us to cook ingredients to perfection with incredible precision, especially when we’re working with delicate proteins. We’ve also started using vacuum sealers more, which helps us preserve the freshness of ingredients and reduce waste.
One piece of advice from chefs.
I think one of the biggest challenges now is sustainability. There’s a lot more focus on where ingredients come from, how they’re sourced, and how much waste we create. It’s great that people are becoming more aware, but it can be tricky to balance all that with keeping quality high and prices manageable. That said, it’s also a chance to get creative and find new ways to make our kitchens ecofriendlier without compromising on taste or experience.
If you could design your dream chef’s uniform, what would it look like?
It would have some Italian flair. I’d go for a classic white chef coat with pops of green, white, and red - the colours of the Italian flag! It would be super comfy and breathable, so I can move around the kitchen without any trouble. And of course, I’d have my signature red chef shoes to add that little extra touch of personality. They’re my go-to, and they’re a perfect match for the uniform!
One piece of advice I always carry with me is: don’t rush, let the food speak for itself. In Italy, we take our time to appreciate the ingredients and let their natural flavours come through. It’s easy to get caught up in the rush of the kitchen, but the best dishes are often the simplest, made with patience and care. Whether it’s a fresh pasta or a perfectly seared fish, the key is to treat each ingredient with respect and give it the time it deserves.
FROM MARTINIQUE TO MONACO
Chef Marcel Ravin fuses bold Caribbean flavours with refined Mediterranean techniques at Blue Bay, Monte-Carlo Bay Hotel & Resort, bringing culture, personal history, and culinary imagination to life through signature creations
Chef Marcel Ravin has carved out a reputation as a bold and inventive force in the culinary field. As Executive Chef at the Monte-Carlo Bay Hotel & Resort and its flagship restaurant, Blue Bay, he combines the flavours of his Caribbean upbringing with the refined sensibilities of Mediterranean gastronomy. Born in Martinique, Ravin arrived in France at 17, armed with a C.A.P. (French professional certification). His early career took root in the Alsace region at Château d'Isenbourg, followed by tenures at esteemed kitchens including the Pullman in Nancy, Bistro Quet in Pont-à-Mousson, and the Michelin-starred restaurant of MarieFrance Ponsard. He further honed his craft at the Arc-en-Ciel in Lyon before assuming the role of Executive Chef at the Hôtel Méridien in Brussels.
In 2005, Ravin accepted the challenge of leading the culinary vision at the MonteCarlo Bay Hotel & Resort, where he also took charge of Blue Bay. His stewardship earned the restaurant its first Michelin star in 2015 and a second in 2022, cementing his status in fine dining. Ravin was recently inducted into the prestigious Grandes Tables du Monde, an exclusive association that celebrates the world’s finest restaurants - 192 establishments across 23 countries. Here, we interview Chef Ravin, whose work continues to push the boundaries of flavour and craftsmanship, inspiring both peers and diners alike.
You’re celebrated for blending Caribbean and Mediterranean flavours. How did you develop it into your signature style?
My culinary identity is deeply rooted in my DNA-it’s a reflection of both my personal
story and cultural heritage. Growing up in Martinique, I was immersed in the vibrant, bold flavours of the Caribbean. Later, my journey took me to the Mediterranean, where I discovered a new world of finesse, elegance, and complexity. Blending the two wasn’t a strategy, it came naturally. I compose with these elements like a musician with notes. This fusion reflects who I am, and over time, it became my signature because it’s sincere, unique, and deeply personal.
Is there a single technique or ingredient from your Martinique childhood kitchen that you still insist on using?
Yes, passion fruit. As a child, I would eat it with pure joy, and that memory has never left me. Today, I use it both in sweet and savoury dishes. It brings a bright acidity and a touch of the exotic that elevates any creation. Regardless of the prestige of the setting, it reconnects me to my roots and adds a powerful emotional layer to my cuisine.
When you created Oeuf MonteCarlo, what moment of inspiration sparked its conception?
I don’t create based on visual inspiration. My process starts with taste, memory, and emotion. I build dishes like stories, layering flavour after flavour, based on my culinary memories. The Oeuf Monte-Carlo was born
from that approach - an intimate, personal exploration of taste. But it’s our guests who truly gave it its iconic status. It became a signature dish because people kept asking for it, travelling from across the world just to taste it again. That kind of feedback is the highest form of recognition.
You were recently on Top Chef Middle East. What surprised you the most?
In a competition of this level, surprise comes less from skill since candidates are already highly capable and more from their creativity. I was genuinely impressed by one contestant who dared to create a dessert using garlic and banana. That kind of boldness, when balanced with technique, shows a true chef’s spirit.
Did the Top Chef experience influence you in a certain way?
Yes, absolutely. Bringing together young, passionate chefs in a competitive environment pushes the boundaries of gastronomy. It fosters innovation, exchange, and global dialogue in the culinary world. Watching them grow through the experience reminded me of the importance of mentorship and of constantly evolving, even at the highest level.
Les Grandes Tables du Monde association is a big deal for a chef!
What does joining this association mean for you?
Les Grandes Tables du Monde represent excellence, tradition, and the future of fine dining. To be part of this circle is not only a personal honour, but also a collective achievement. It’s a recognition for my team, for our guests, for the Société des Bains de Mer, and for the destination of Monaco itself. It reaffirms our commitment to offering an unforgettable gastronomic experience.
Looking back, what would you tell your 17-year-old self, just arriving in France with a C.A.P. (French Professional certification)?
Passion and patience are the seeds from which the fruits of your dreams will grow. Stay humble, stay hungry. Don’t rush! Every experience, even the hardest ones, will shape your path. Believe in your uniqueness.
What advice would you offer to chefs aiming to develop a unique culinary identity?
Never sell your soul to the devil. Stay true to yourself and your vision, even when the waves are rough. Trends will come and go, but your essence, your truth, is what will make your cuisine memorable. Authenticity is more powerful than perfection.
Oeuf Monte-Carlo
A combination of unique elements inspired by the flavours of my childhood. A sensation of velvet on the tongue, a taste to be savoured simply.
SERVES 4
PREP 2 hours 30 minutes
COOK 1 hour 20 minutes
4 free-range eggs
Cassava Purée
400g cassava root
500ml milk
500ml water
250ml heavy cream
2 tbsp white truffle oil
Coarse salt
Cassava Chips Reserved cassava (5–6 cm piece)
500ml grapeseed oil
Fine salt
Cassava Sponge
40g cassava purée
125g egg whites
25ml milk
37g type T00 flour
2.5g baking powder
Passion Fruit Sauce
250ml passion fruit juice
3shallots
15g butter (for shallots)
60g butter (for finishing)
½ tbsp honey
25ml white wine
½ tbsp sherry vinegar
1 clove
1 star anise
1 green cardamom pod
½ vanilla bean
4 coriander seeds
5 wild peppercorns
600ml milk
600ml heavy cream
Finishing and Plating
2 tbsp white truffle oil
2 tbsp whipped cream
1 black Mélanosporum truffle (approx. 40g)
4 nasturtium shoots
4 buckler-leaved sorrel shoots
Fleur de sel
A few rosemary flowers
Method
1 Using a sous-vide machine, cook the eggs at 62°C for 1 hour 30 minutes. Cool immediately in ice water to stop the cooking and preserve the runny yolk.
2 Cassava Purée
• Peel cassava and cut into 4 cm chunks, reserving a 5–6 cm piece for chips.
• Place in a pot with milk and water (1.5× cassava volume). Boil and cook for 30 minutes with a pinch of coarse salt.
• Separately heat the cream. Drain and blend cassava with hot cream using an immersion blender.
• Strain through a sieve to remove fibres. Set aside.
3 Cassava Chips
• Thinly slice the reserved cassava using a mandoline.
• Fry in grapeseed oil at 200°C for a few seconds. Drain on paper towels and season with fine salt. Set aside.
4 Cassava Sponge
• Combine cassava purée, egg whites, milk, flour, and baking powder. Strain the mixture.
• Pour into a siphon and charge with two gas cartridges.
• Dispense into a microwave-safe cup until two-thirds full.
• Microwave for 1 minute. Let cool at room temperature, then unmold.
5 Passion Fruit Sauce
• Finely slice shallots and sauté in 15 g butter until soft.
• Add honey and lightly caramelise. Deglaze with white wine, then sherry vinegar.
• Add the spices and passion fruit juice. Once it simmers, pour in milk and cream.
• Simmer gently for 30 minutes. Strain through a fine sieve.
Green Papaya Spaghetti Carbonara with Black Truffle
This dish bridges the Riviera and the Caribbean, reflecting timeless fusion. It’s a personal and original interpretation of carbonara, rooted in my creative identity, honouring traditions and my surroundings. It has become a classic at the Blue Bay Marcel Ravin restaurant.
SERVES 4
PREP 1 hour
COOK 2 hours
Parmesan Royale
90g grated Parmesan cheese
2 whole eggs
1 egg yolk
150ml heavy cream
Pinch of salt
Parmesan Tuile
1 tablespoon grated
Parmesan cheese
Onion Fondue
300g white onions
(Italian spring onions)
1 bouquet garni (thyme, bay leaf, parsley)
50ml olive oil
Method
50ml white wine
Carbonara Sauce
100ml heavy cream
50ml truffle juice
Truffle fragments
1 egg yolk
30ml truffle oil
Spaghetti Rolls
220g spaghetti
500ml milk
500ml heavy cream
Finishing and Plating
1 green papaya
1 black truffle
Basil sprouts
Onion flowers
1 Prepare the Parmesan Royale
• Preheat a combi oven to 85°C (185°F).
• Butter a 15 × 6 cm rectangular mold.
5 Create the Spaghetti Rolls
• Cook the spaghetti in milk and cream for 15 minutes.
• In a bowl, whisk together the whole eggs, egg yolk, cream, grated Parmesan, and salt.
• Pour the mixture into the mold and bake for 18 minutes.
• Refrigerate until completely cooled and set.
2 Make the Parmesan Tuile
• In a non-stick skillet, sprinkle grated Parmesan and heat until melted.
• Transfer to absorbent paper. Allow to cool and crisp to form a tuile.
3 Cook the Onion Fondue
• Thinly slice the onions.
• In a pan, cook them gently with the bouquet garni, olive oil, and white wine over low heat, covered, for 15 minutes.
• Drain the mixture into a bowl, discard the bouquet garni, and reserve both the onion fondue and the cooking juice separately.
4 Prepare the Carbonara Sauce
• Measure out 100 ml of the reserved onion fondue juice.
• In a saucepan, combine the juice with cream, truffle juice, and truffle fragments.
• Simmer gently for 10 minutes.
• Blend with the egg yolk and truffle oil using an immersion blender. Set aside.
• Drain and spread onto a Silpat®-lined baking sheet, pressing into a compact, even layer.
• Refrigerate until fully set.
• Once firm, cut into four rectangles measuring 8 × 12 cm.
6 Assemble the Cannelloni
• Cut the Parmesan Royale into sticks the same width as the spaghetti rectangles.
• Place a stick of Royale on each spaghetti sheet and gently roll into cannelloni.
7 Prepare the Green Papaya
• Peel and seed the papaya, then julienne using a Japanese mandoline.
• Blanch half of the julienned papaya; chill the other half in ice water to retain crispness.
8 To Plate
• Spoon onion fondue onto a shallow dish.
• Place a spaghetti roll on top, along with some blanched papaya.
• Add pieces of Parmesan tuile.
• Garnish with raw papaya strands and black truffle shavings.
• Finish with basil sprouts and onion flowers.
• Serve with the carbonara sauce, poured tableside at the moment of service.
THE CHEF'S CHOICE
Satheesh Thampy, the new Head Chef at Yas Acres Golf & Country Club’s Roots Bar & Kitchen, reveals his favourite kitchen tool
With over 19 years of experience at top UAE restaurants like Basilico and Mare Mare, Chef Thampy brings creativity, passion, and innovative, locally inspired dishes to Roots. Here, he shares his favourite kitchen tool.
“As a chef, I've worked with countless tools, but there's one that I always reach for: my spatula. It might seem simple, but this humble utensil is my kitchen companion, and here's why.
Whether I'm flipping a delicate fish fillet, stirring a rich sauce, or scraping the last bit of batter from a bowl, my spatula does it all. Its flat, broad surface allows me to handle food with precision, ensuring everything is cooked to perfection. The flexibility of the blade means I can manoeuvre it effortlessly, making tasks like flipping pancakes or turning burgers seem like second nature.
Over the years, I've come to appreciate the durability of a well-made spatula. Stainless steel spatulas, for instance, offer strength and heat resistance, making them ideal for high-heat cooking. They're easy to clean and maintain, ensuring they remain a staple in my kitchen for years to come.
Using a spatula isn't just about functionality; it's about technique. The slight angle at which I introduce the spatula when lifting food, the gentle pressure applied to avoid breaking delicate items, and the swift movements to ensure even cooking - these are all second nature to me. A good spatula becomes an extension of my hand, allowing me to execute dishes with finesse.
The spatula's origins trace back to ancient civilisations, where cooks used flat, wide-bladed tools to scoop and flip food. Over time, its design and materials have evolved, but its purpose remains unchanged: to assist in the art of cooking. Using a spatula connects me to this rich culinary history, reminding me of the timeless techniques that have shaped modern cuisine.
In the fast-paced environment of a professional kitchen, having reliable tools is crucial. My spatula is more than just an instrument; it's a trusted ally that aids in creating dishes that delight the senses. Its simplicity, combined with its versatility and durability, makes it an indispensable part of my culinary toolkit.”
