The Pro Chef ME - Edition 40

PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA

WINTER 2017

MASAHARU MORIMOTO // YANNICK ALLÉNO // MASSIMO BOTTURA // TOM KITCHIN // ENRICO BARTOLINI

VOSTIZZA CURRANTS

REGULAR AND ORGANIC FARMING

路

路 Very rich in antioxidants

Excellent source of vitamins & minerals

路 Natural sweetener of

relatively low glycaemic index

路 Proven action against metabolic diseases

CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND GREECE

EDITORIAL EDITOR: Sophie McCarrick sophie.mccarrick@cpimediagroup.com ONLINE EDITOR: Emma Hodgson emma.hodgson@cpimediagroup.com ADVERTISING DIRECTOR OF SALES: Michael Phillips SALES MANAGER: Carol Owen SALES MANAGER: Liz Smyth prochef.sales@cpimediagroup.com MARKETING Isabelle Mills marketing@cpimediagroup.com DISTRIBUTION & SUBSCRIPTIONS Rajeesh Nair rajeesh.nair@cpimediagroup.com PRODUCTION James Tharian DESIGN Froilan Cosgafa IV ONLINE Aiya Naingue PHOTOGRAPHER Maksym Poriechkin FOR OTHER ENQUIRIES, PLEASE VISIT: www.theprochefme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)

PRINTED BY Printwell Printing Press

EDITOR'S NOTE

Welcome Winter, the season of indulgent Christmas dinners and lavish New Year’s parties. The season that sees diners treat themselves more than any other, and the season that demands longer kitchen hours from hardworking culinary teams worldwide (thank you, ladies and gents!).

It’s also the season of increased food wastage, with festive party leftovers galore being thrown into bins after diners are unable to finish the spreads, and brunch buffets are left near full. A report published this year by Masdar revealed that almost half of the food served on UAE hotel buffets is binned.

Food waste is a huge issue that is affects not only the Middle East, but counties around the world. In a recent study by the United Nations, it informed that a third of the food produced for human consumption every year — about 1.3 billion tonnes — gets wasted. Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.

Putting this into a financial perspective on a local level, the Dubai Media Office reported that the UAE alone loses AED13 billion each year in food wastage.

Earlier this year, the #zerofoodwaste initiative was launched by Dubai Municipality, to support its call for zero tolerance when it comes to food wastage.

In line with this, the UAE Food Bank was inaugurated several months back, and now allows all restaurants and hotels throughout the region to donate food, which is then passed on to families in need and laborers. So, if your kitchen is going waste-heavy this season, be sure to visit foodbank.ae, to donate.

In between the mass of food-focused holidays brought in through the winter months, I hope you find time to put your feet up and enjoy this edition. We hear from Iron Chef Masaharu Morimoto on his upcoming launch of Morimoto Dubai, take a look at the art of plating with Massimo Bottura, delve into the technique of extractions with Yannick Alléno, and much more.

PUBLISHED BY

Until next season,

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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

Winter 2017 / The Pro Chef Middle East

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CONTENTS

19 UP FRONT 6 NEWS BITES

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

TRENDING 10 INGREDIENTS

Every issue, we discover ingredients that chefs worldwide are loving, and go to the source to find out more.

12 KNIVES

What would a chef be without a knife?

Here, we look into the latest knives out on the market, that chefs can't wait to get their hands on.

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The Pro Chef Middle East / Winter 2017

19 THE PRO CHEF AWARDS 2017

In November, The Pro Chef Middle East Awards 2017 saw culinary talent across the region awarded for their dedication.

THE PRO CHEF MIDDLE EAST

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CHEFS 24 MASAHARU MORIMOTO

We go one-to-one with famed Morimoto to get a behind the scenes look at his experience as an Iron Chef.

28 TOM KITCHIN

The Scottish chef shares his 'nature to plate' ethos with us and tells of how he felt when he achieved Michelin unexpectedly.

32 ENRICO BARTOLINI

Italian chef Enrico explains why he believes today's diner prefers degustation over a la carte, during a recent visit to Dubai.

FEATURES 36 ECONOMIES OF SCALE

Mark Allan of Wet Fish delves into the trade of fish, as a supplier in the UAE.

40 CHEFS' IRISH BEEF CLUB

The Chefs' Irish Beef Club showcases the finest Irish beef in kitchens around the world.

ON THE PASS 42 PLATE UP

Massimo Bottura displays the art of plating food and how it can influence a diner.

42 46 YANNICK ALLENO

Known for his innovative work with sauce extraction, chef Yannick talks through the skill of extraction when cooking.

50 IZU ANI

Talking all things patrisserie, chef Izu believes that chefs trained in pastry first, find it easier to transition into the kitchen later.

LEISURE 54 GULFOOD PREVIEW

One of the world's biggest food shows returns to the Dubai World Trade Centre this coming February. Here's what you should know.

56 JUST FOR FUN

We take a look at a selection of restaurants around the world taking dining to the next level.

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News bites UP FRONT /

Culinary news from the Middle East and beyond

Diary date: GRIF 2018

Michelin has launched its first-ever Guide for Thailand’s capital city, Bangkok, recognising the city’s best culinary establishments. The prestigious French guide dished out 20 Michelin stars to 17 restaurants. Amongst them is the ‘Queen of Thai street food’, Jay Fai. The 70-year old street food seller is known for her scorching wokfired dishes made with noodles prawns and crab. The highest accolade was two stars, which went to three establishments -the progressive Indian restaurant Gaggan, Le Normandie, which opened at the Mandarin Oriental Hotel Bangkok in 1958, and Mezzaluna at Lebua Hotel. A total of 98 Thai, Asian and international restaurants, including 28 Thai street-food stalls, are featured in the inaugural Michelin Guide.

The launch of the Guide was celebrated at a gala ceremony in Bangkok last week. In his opening remarks at the launch, Yuthasak Supasorn, the Tourism Authority Thailand Governor, said: “The inaugural Michelin guidebook will elevate Thailand’s food scene to a new level of excellence and significantly enhance the country’s reputation as a world-class dining destination. The Michelin Guide is a measure of gastronomic quality for many people around the world. It sets a high benchmark, and we are confident that the launch of Michelin Bangkok will attract more food connoisseurs to Thailand, which will in turn increase revenue for restaurants and substantially contribute to Thailand’s overall tourism and leisure market.”

According to the World Tourism Organisation (WTO), food tourism can generate US$150 billion in revenue. For Thailand, in 2016, international visitor expenditure on food totaled 326 billion Baht, representing 20 per cent of the tourism revenue.

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Scalini to open in Dubai Soon to open at Four Seasons Resort on Jumeirah Beach Road, one of London’s original Italian fine-dining restaurants, Scalini is due to make its Dubai debut.

Established in London in 1988, Scalini played an influential role in the rise of Italian trattorias throughout the UK and won the hearts of several renowned celebrities, including Kate Moss, The Beatles, Johnny Depp, Jude Law, Cheryl Cole, Cesc Fabregas and Simon Cowell, amongst many others.

Boasting an extensive selection of traditional favourites with a contemporary twist, Scalini focuses on creating dishes with ingredients sourced directly from Italy. The carefully curated menu showcases the culinary skills of award-winning chef, Monserrato Marini.

Text SOPHIE MCCARRICK | Photographs SUPPLIED & SHUTTERSTOCK

Thailand receives firstever Michelin Guide

The Global Restaurant Investment Forum 2018 (GRIF), the annual meeting place for the international restaurant investment community organised by Bench Events and powered by Michelin, has partnered with Palazzo Versace Dubai to host its fifth edition.

GRIF, which will be held from March 12 – 14, 2018, will bring together more than 300 investors, owners, franchisors and senior hospitality professionals to facilitate investment decision-making within the global restaurant space.

Jennifer Pettinger-Haines, managing director Middle East, Bench Events, said: “The global restaurant industry presents investors with some challenging dynamics currently, with startup finance, rent demands, the social conscience, consumer brand loyalty, declining retail footfall and the growth of food delivery models all posing potential impediments to investment.

At the same time, the industry is full of opportunities, such as those related to mixed-use concepts, the rise of boutique restaurant collections, authentic dining experiences, technology advances and service innovation. At GRIF 2018, we will debate these topics and many more, helping attendees gain valuable insights from industry leaders, build contacts, share best practices and gain confidence in the market.”

For more information, visit restaurant-invest.com.

Six Senses Zighy Bay Oman unveils organic farm Supporting its holistic farm-totable philosophy, Six Senses Zighy Bay Oman has expanded its Dibba Farm to make full use of the more than sixacre (2.5-hectare) property. In addition to growing plants, vegetables and greens, the resort has introduced livestock, including two milking cows and a herd of goats for cheese and yoghurt production, and a brood of laying chickens.

Aaron McGrath, general manager of Six Senses Zighy Bay said, “now we are embarking on a new era of high-end tourism where guests want personalised, unique experiences and product transparency. The meaning of premium has changed. Where it used to mean expensive and exclusive, the term now encompasses social responsibility and authenticity. We are shifting from material goods to treasured memories. Delivering unexpected and out-of-the-ordinary experiences is in our DNA and we’re eager to share our newest offerings with our guests.”

Queen Elizabeth is hiring a chef Yes, really. If you’re on the lookout for a new job moving into the New Year, the Queen of England is looking for a demi chef de partie to join the kitchen team at Buckingham Palace – and you have until January 1, 2018 to apply.

The Royal Household is looking for chef to “prepare classical and contemporary menus for a wide range of events” including “receptions and state dinners.”

The pay? You’d earn £20,604.52 per annum, with a package that includes 15% employer contribution pension scheme plus benefits. The position also offers live-in accommodation with meals provided.

Well, what are you waiting for. Here’s where you apply: theroyalhousehold.tal.net/vx/candidate/jobboard/ vacancy/4/adv.

TripAdvisor tricked

Bury the food bug With foodborne illnesses responsible for 420,000 deaths a year worldwide, according to the World Health Organization (WHO), Ecolab Inc. partnered with Dubai Municipality for the Dubai International Food Safety Conference 2017, which took place in November, to explore how new digital technologies are impacting global food safety.

Although foodborne diseases rank amongst the global community’s most preventable illnesses, a recent WHO report reveals that almost one in 10 people contract a food-related illness every year. Astonishingly, the loss of otherwise healthy life years attributed to worldwide deaths caused by foodrelated illness is 33 million years annually.

As a respected voice in food safety, Dr. Ruth Petran, Ecolab’s Vice President of Food Safety and Public Health, said: “Data is a powerful tool for monitoring, controlling and verifying the causes and issues that lead to foodborne diseases.

Mitigating food safety risks requires a holistic approach, from considering sustainability or questions surrounding local sourcing, to the inherent logistic complexities of today’s global supply chain.. Ecolab has developed solutions that use digitization and data intelligence to construct strong, sustainable food safety programs. See foodsafetydubai.com.

A journalist successfully tricked popular online review site, TripAdvisor, into listing ‘The Shed at Dulwich’, as London’s best new restaurant. There’s just one big problem – the restaurant doesn’t exist.

The shed at the bottom of a garden that he lives in, became the star of writer Oobah Butler’s story, as he created a dedicated website for the ‘restaurant’, where he spoke of the outlet’s cooking philosophy.

According to Vice, Butler used friends, celebs and critics like Jay Rayner, over a six-month period to take the crown as London’s best restaurant. He even hosted an ‘opening night’ and served up ready-made meals spruced up with non-edible items such as shaving foam, to make the dishes ‘look fancy’.

Butler’s deceiving work paid off, as he had people ringing him up on his AED25 fake restaurant phone to make reservations from all around the world.

It goes without saying that The Shed at Dulwich’s first place ranking on the TripAdvisor site was short lived.

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UP FRON T / N EW S B I T ES

Ember TemperatureControlled Ceramic Mug

How many times have you made a cup of coffee and left it to go cold as you get hands on in the kitchen?

Well, this new temperaturecontrolled mug is here to keep your hot beverages hot for up to eight hours! No more cold coffee or tea.

Available from ember.com.

Michel Fabian Goûte Spoon

Some of our most delicious and memorable food experiences often come from eating without cutlery.

Eating with our bare hands, sucking our fingers or even licking a plate are natural behaviours. So comes the finger spoon – designed from the 3D-printing of a human finger, and giving it a handle. Food science proves that food really tastes better when eaten with fingers, so why not give it a try without messing yours up? Available from michelfabian.com/goute.

GIFTS FOR CHEFS In need of a gift for a Birthday, Christmas, or a special occasion? Check out of top pick’s this season.

JRE-Giftcard "Holiday Edition"

This JRE giftcard in partnership with S.Pellegrino and Acqua Panna allows the recipient the to pick from a JRE-Restaurant of their choice, in several countries around the world, as long as it's on the list – and enjoy an exclusive lunch or dinner in one of the top restaurants of the Jeunes Restaurateurs. With 350 affiliated restaurants to choose between, there's plenty of choice to pick their favourites. Restaurants in Participating Countries include: Australia, Austria, Belgium, Croatia, France, Germany, Ireland, Italy, Luxemburg, Netherlands, Poland, Romania, Slovenia, Spain, Switzerland, and UK. Available from jre. eu/en/gift-card.

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UP FRON T / N EW S B I T ES

ORGANIC AND NATURAL EXPO REPORTS 32% GROWTH YOY

Truffles for charity In November 2017, the city of Alba hosted the annual World Alba White Truffle Auction, streaming live international satellite links with Hong Kong and the UAE. Taking place in the region for the first time in its 18-year history, the auction raised a total of AED65,000 for charity Al Jalila Foundation who have chosen to dedicate the funds to childhood diabetes research and ‘Road to Awareness’, both of which focus on improving the lives of young children.

Hosted by Tom Urquhart, the bid for the first 200-gram truffle was won by UAE resident Stefano Iorini for AED19,000, followed by Jannie Holtzhausen who took away the 250-gram truffle for a total of AED21,000.

The final bid finished in the hands of an anonymous benefactor through Al Jalila Foundation and was taken for AED25,000.

Ferran Adrià launches Bullinianos

For everyone who ever played a part in the success of elBulli, Ferran Adrià has created a new website dedicated to those – the ‘Bullinianos’ – who made the Costa Brava restaurant what it was. The new site is a directory of the managers, sommeliers, chefs and more, who made elBulli one of the world’s best and most talked about restaurants, till it closed doors in 2011.

Chefs who passed through elBulli’s kitchen over the years is quite staggering, and features world-reknowned chefs like René Redzepi, Andoni Luis Aduriz, Grant Achatz and Gaggan Anand, to name but a few – an alumni that have since gone on to achieve their own individual greatness. Find out more by visiting bullinianos.com.

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The Pro Chef Middle East / Winter 2017

The 15th anniversary edition of the Middle East Natural and Organic Products Expo which took place from December 11 – 13, 2017 at the Dubai World Trade Centre closed its doors with a record high of 175 exhibitors from 50 countries around the world. The expo attracted 5861 B2B trade buyers in three days which included 105 hosted buyers and 98 VIP buyers.

Held under the patronage of the UAE Ministry of Climate Change and Environment and supported by the International Federation of Organic Agriculture Movements (IFOAM), the expo also featured a special area dedicated to UAE organic farms where nine farms had promoted their fresh organic produce, which saw high demand from buyers. This year, the expo witnessed 32% growth in visitor numbers, with the majority of exhibitors commenting that the interest in organic product has increased tremendously.

“The true testimony to this year’s success is 22% of our exhibitors already having reconfirmed their participation for next year” said James Meltz, exhibition director of the expo. These include Abazeer from Saudi Arabia, AromaStick AG from the UK, Jupeng International from China and Horizon Max from the UAE among others.

“With this year’s success and the mounting demand from exhibitors, we are looking at producing a bigger and better event next year from 18-20 November 2018 at the Dubai World Trade Centre,” he concluded.

Visit naturalproductme.com.

UP FRON T / TREN D I N G

SEA URCHINS V ery distinctive underwater creatures that are covered in spikes (as seen on our front cover this issue), sea urchins vary in colour and size. While some are rather small, golf ball sized, others can reach up to the size of a melon!

Popularity of sea urchin continues to grow in restaurants around the world, particularly in coastal regions such as Norway and Spain.

The delicacy also has a fond spot on the culinary list of Japanese restaurants, where they are known as ‘uni’. They are often used in sushi or served sashimi-style.

Only a small part of the sea urchin is eaten – the 'gonads' or sex organs, which run along the inside of the shell. The taste is delicate and musky. Sweet, with sea salt flavours, sea urchin is an ingredient which divides opinion and is prized as much for the smooth texture as its taste and aroma.

It's worth noting that the edible gonads are often incorrectly labelled 'roe'. They have a dark yellow-burned orange appearance, with a bumpy, tongue-like texture. The sea urchin gonads can be cooked and are sometimes puréed into a velvety-rich sauce but they are most often served raw.

Although it’s becoming easier to get hold of the ingredient, it wasn’t always. Due to over-fishing in the 1970s, stocks were nearly wiped out. In recent years, sustainable sea urchin schemes have seen the ingredient make a re-emergence.

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LIQUID CAVIAR

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Text SOPHIE MCCARRICK | Photographs SHUTTERSTOCK

fter nearly a century of intensive research crafting worldclass caviar, the Petrossian Family has revealed the world’s very first liquid caviar. The Talisman® Liquid Caviar™ is 100% caviar; a sumptuous creation, composed by carefully extract the liquid from within the egg.

The result is a potent, grey-black elixir, which imparts the delicate flavours of Petrossian caviar to many pairings. Talisman® binds with sauces, but also tops omelettes, pastas, burratas and salads.

There’s only one constraint when it comes to this new creation.

The liquid caviar does not heat up. You can pour it on a hot dish, but never cook it.

Each bottle contains 3.2 oz of liquid caviar, and lasts up to three months unopened, and 15 days opened refrigerated. Talisman® from Petrossian is $290 for a 95ml bottle, and is available to order from petrossian.com/talismanr-liquid-caviartm.

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UP FRON T / TREN D I N G

GLOBAL MEAT CLEAVERCHOPPER, 16CM

MAC JAPANESE SERIES BONING KNIFE, 6INCH This Honesuki is a traditional Japanese-style poultry boning knife/ cleaver. It has a stout blade with a single-bevel edge and a stiff, pointed tip. The thick, stiff blade has enough backbone to drive the knife through chicken joints or small fish bones and the pointed tip allows you to remove meat around bones. The blade is 3.0mm in thickness. Priced at Dhs470 from macknife.com.

SHUN CLASSIC CHEF KNIFE, 8INCH The Shun Classic Chef's Knife is an all-purpose blade ideal for a wide variety of cutting tasks. The length is perfect for slicing, dicing, and chopping fruits, vegetables, and other foods. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board to pan. With its curved belly, the Chef's knife can be gently "rocked" through fresh herbs or spices to produce a very fine mince. Priced at Dhs535 from cutleryandmore.com.

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The Pro Chef Middle East / Winter 2017

Text SOPHIE MCCARRICK | Photographs SUPPLIED & DANIEL-DYTRYC

This knife by Global, used for butchering raw meat.

The blade is 7.62cm wide, which makes chopping through thick cuts of meat and bones light work.

With razor sharp blades and an iconic design, Global knives have won numerous awards. Global is renowned across the world from amateur and professional chefs alike, is used with the most prestigious hotels and restaurants, as well as within catering schools and home kitchens. This is the knife to use to cut through bones while saving your other knives. The thickness of this blade is made to absorb the impact of chopping. Priced at Dhs595 from tavolashop.com.

CHEFSTALK KNIFE POWERED BY GERMANCUT Made in Germany the ChefsTalk Knife is inspired by top chefs and designed for professional work in kitchens. High-grade steel that particularly stands out due to its hardness, long-lasting sharpness and corrosion resistance, traditional craftsmanship with production in Solingen and excellent design that doesn’t just impress with its appearance but also with its pleasant handling – all combined in one knife.

Developed together with ChefsTalk, the international online network for chefs and gourmets. It is distinguished by its outstanding quality and has become a professional chef’s knife. Available from germancut.de.

SUGIMOTO STAINLESS STEEL TRADITIONAL JAPANESE GYUTO KITCHEN KNIFE, 21CM This medium length knife, with a traditional Japanese handle has an impressive professional blade that measures 21cm long and is great for general purposes around the kitchen.

The blade of this knife has been hand forged from High Grade Chromium Molybdenum Alloy Stainless Steel.

Sugimoto-Hamono crafts all their knives by hand, using the finest steel, to the highest standards and techniques that have been passed from generation to generation.

Purveyor of knives to the famous sushi restaurants and the frenetic fish markets of Tsukiji, all blades are of the finest materials, craftsmanship and quality control. Priced at Dhs385 from goodsjapan.com,

CHEF KNIFE BY CHELSEA MILLER Knives by Chelsea Miller are used by the likes of Massimo Bottura and Daniel Humm. This high carbon steel chef knife is repurposed from a Vermont Farrier's horseshoe rasp. The handle is walnut found on Chelsea’s childhood farm, and it has 10 brass pins. As these knives are made from high carbon tool steel and will have a particular look and feel that is unlike traditional knives. Chelsea says: “My interest in this material is for its otherness, its personality, I encourage you to experience these knives as living art. Available from Dhs2,900 at chelseamillerknives.com.

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

The fun-filled evening comprised entertainment, a delicious three-course menu, and of course, the presentation of awards to a spectacular line-up of talents in the region.

A record number of voters from across the region took part – 28,954 members of the industry voted for their favourite chefs and bar staff online in the six-month lead up to the event.

Included in the collection of awards given out on the evening were categories such as: Innovation Speciality Chef of the Year, awarded to Reif Othman of The Experience by Reif Othman; The Taste New Zealand Chef of the Year, won by James Knight-Pacheco from Vida Hotels & Resorts; Outstanding Achievement of the Year was given to Colin Clague of Ruya; and the biggest award of the night, The Pro Chef of the Year Award 2017 was picked up by Roberto Segura, Waka Restaurant & Bar. The Pro Chef Middle East would like to congratulate all well-deserved winners – here’s to another year of outstanding growth across the F&B industry!

Thank you to all sponsors Presenting Partner

Venue Partner

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Water Partner

Kitchenware Partner

Beverage Partner

The Pro Chef Middle East / Winter 2017

Event Partners

Tea Partner

Official Publication

Media Partner

Organiser

Text SOPHIE MCCARRICK | Photography MAKSYM PORIECHKIN

Bringing together some of the finest talents from the region’s culinary industry, The Pro Chef Middle East Awards 2017 returned for another successful year. On November 6, 2017, CPI Media Group welcomed over 350 guests to a dazzling gala evening at Habtoor Grand Beach Resort & Spa, to celebrate stand-out chefs of the year – as voted by the industry.

Winter 2017 / The Pro Chef Middle East

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16

African Speciality Chef of the Year

Americas & Caribbean Speciality Chef of the Year

Beide Worku, Gursha

Roberto Segura, Waka restaurant & bar

British Speciality Chef of the Year

French Speciality Chef of the Year

Christopher Graham, At.mosphere

Luigi Vespero, Demoiselle by Galvin

The Pro Chef Middle East / Winter 2017

Indian Speciality Chef of the Year

Italian Speciality Chef of the Year

Himanshu Sani, Carnival by Tresind

Maurizio Bosetti, Il Borro Tuscan Bistro

Mediterranean Speciality Chef of the Year

Middle Eastern Speciality Chef of the Year

Juan Carlos Gonzalez Hernandez, El Sur

Ali Fouad Hassan Al Nafoorah

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Japanese Speciality Chef of the Year

Pan Asian Speciality Chef of the Year

Herve Courtot, Nobu

Reif Othman, PLAY Restaurant & Lounge

Thai Speciality Chef of the Year

Bartender of the Year

Nguyen Thanh, Thiptara

Emilio Valencia, Aji

The Pro Chef Middle East / Winter 2017

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Sommelier of the Year

Seafood Speciality Chef of the Year

Bala Salian, Il Borro Tuscan Bistro

Gregoire Berger, Ossiano

Meat Speciality Chef of the Year

Pastry Speciality Chef of the Year

Raymond Wong, Seafire Steakhouse

Jade Saducas, Madinat Jumeirah

20 The Pro Chef Middle East

/ Winter 2017

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Innovation Speciality Chef of the Year

The Taste New Zealand Chef of the Year

Reif Othman, The Experience

by Reif Othman

James Knight-Pacheco, Vida Hotels & Resorts

Outstanding Achievement of the Year

The Pro Chef of the Year Award 2017

Colin Clague, Ruya

Roberto Segura, Waka Restaurant & Bar

The Pro Chef Middle East / Winter 2017

ADVERTISING FEATURE

HEALTH BENEFITS OF CAMEL MILK • • • • • •

LOW CHOLESTEROL LOW SUGAR LOW CALORIE LACTOSE FREE HIGH IN VITAMIN C HAS A FEW OF THE COVETED VITAMIN Bs • RICH IN MINERALS • FREE FROM ARTIFICIAL GROWTH HORMONES

GO LOCAL

Made in Dubai, Nouq is the first ice cream made with whole camel milk, sourced right here in the UAE. Fred Kuzyk, Managing Director at Nouq, explains why this healthy alternative is a must in your kitchen.

Why is camel milk trending now?

People are embracing healthier foods, and they’re questioning staple brands that they've relied on for so long. Given the concerns about industrial cow's milk, they are turning to camel's milk because it is clean: richer nutritional values, sustainable, and free from artificial hormones. It is already popular in the Middle East of course, and in Australia and Asia. Also, many people have lactose intolerance or allergies, and their doctors are turning them onto camel's milk now.

What flavours of camel milk ice cream does NOUQ supply?

The classics include Vanilla, Pistachio and Chocolate Chip.

For Arabic flavours we have Baklava, Mint Tea, Arabic Mastic and Honey Saffron, one of the best-sellers. Kids really love the Mango and the Caramel Biscuit flavour. These aromas really take center stage in an ice cream made with less fat and less sugar to overwhelm the palate.

There’s a lot of misconception surrounding the taste of camel milk. What’s your thoughts on this?

People do not naturally associate the milk we drink daily with

camels we know little about, hence the apprehension. But guess what, they change their perception when trying our ice cream.

They are surprised by the clean taste!

Camels eat dates and plants rich in salt, essential to their lifestyle, so you taste that hint of salt and minerals in the milk.

After the pasteurisation process, you end up with a simple plain tasting milk that doesn't smell at all.

What feedback have you received from chefs using camel milk in their kitchens?

Chefs are always on the lookout for new products that will be crowd-pleasers. We're having a lot of success with 5 and 4 stars hotels and restaurants. What strikes them the most is the clean flavors and the lightness of the ice cream.

How is camel milk in line with UAE consumer expectations?

UAE consumers are turning away from global brands and looking to buy local and sustainable. They are also getting more health conscious and want clean ingredients. Camel milk answers their aspirations and is definitely here to stay in light of the global health and wellness trend.

“NOUQ USES LESS SUGAR THAN OTHER ICE CREAMS, AND CAMEL MILK CONTAINS LESS CALORIES AND CHOLESTEROL THAN COW'S MILK, WHILE BEING HIGHER IN VITAMINS AND MINERALS”

INQUIRIES:

+971 52 514 9619

hello@nouq.ae

@nouqdubai

CH E FS / FACE TO FACE

Ahead of his imminent debut in the UAE with Morimoto Dubai at Renaissance Downtown Hotel, owner of Morimoto Restaurants and Japanese chef Masaharu Morimoto tells us what it’s like to be an Iron Chef. By Sophie McCarrick

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ICONIC IRON CHEF MORIMOTO

B

orn in Hiroshima, Japan, Masaharu Morimoto is the chef and owner of Morimoto Restaurants. He has a worldwide following for his seamless integration of Western and Japanese ingredients, and is most commonly known through his role on Iron Chef.

Believe it or not, Morimoto set out to become a professional baseball player in Japan during his earlier days, but after a shoulder injury saw that career path close, the soon-to-be chef began studying sushi – an art he soon grasped that led him to open his first restaurant at just 24 years old.

Travelling to America five years later to build on his culinary experience, Morimoto found himself recruited to join the original Nobu restaurant, where he was fast promoted to executive chef.

From Nobu, he went on to open his first stateside restaurant in Philadelphia in 2001.

Next was the debut of Wasabi by Morimoto at the Taj Mahal Hotel in Mumbai in 2004, followed by a second Wasabi at the Taj Mahal Hotel in New Delhi in 2008. The muchanticipated flagship restaurant, Morimoto New York, opened in 2006.

Morimoto has received numerous accolades for his cuisine and aesthetic, including several appearances on San Pellegrino’s “Top 100 Restaurants in the World” list, and a James Beard Foundation Award for “Outstanding Restaurant Design” for Morimoto New York, amongst others.

Today, there are additional Morimoto restaurants in, Mexico City, Bangkok, Las Vegas, Maui, Morimoto Sushi Bar in Boca Raton, Morimoto XEX in Tokyo, and Morimoto Asia in Orlando, Doha and soon-to-open Morimoto Dubai.

In 2016 Chef Morimoto opened his first ramen restaurant in New York City, Momosan Ramen & Sake, which showcases his personal, modern take on traditional Japanese ramen.

Chef Morimoto first competed on Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network’s Iron Chef America in 1999. As Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returned to the Iron Chef challenge in the spring of 2017 with “Iron Chef Gauntlet”.

Talking on the upcoming opening and his experience as an Iron Chef, here’s what Morimoto shared with us…

You are opening your first restaurant in UAE, Morimoto in Dubai – what attracted you to launch in this region?

I wanted to try my cuisine in a new place and culture, that’s one reason. I thought Dubai had the best potential for allowing me to express what I envision through my food and restaurant. Among all other places in the area, Dubai has the best access to ingredients from other parts of the world.

Also, Japanese people always say that Dubai is a paradise so I wanted to try my luck here.

What was your experience like being on Iron Chef?

Being on Iron Chef brings so much pressure and stress. After all these years, I still feel I want to quit. But at the same time, I am very proud to be an Iron Chef. If my existence and performance on Iron Chef could inspire young children who watch the show on TV to become the next generation of chefs, it would be a great asset for the future culinary scene. How great would that be?

So, despite of all the stress that it comes with, I stick with being an Iron Chef and deal with this inner conflict day to day.

You have 15 restaurants internationally, how often do you visit each outlet?

I try to visit each outlet as much as I can. I am lucky to have staff that I can trust in every one of my restaurants. I am not a tech-savvy person, so everybody helps me so I can stay in touch using Skype or similar tools and keep close communication with my teams in remote locations.

Still, it would be ideal to see them face to face,

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“Continuity is the father of success. Keep your mind open, try new things, new techniques, and stay curious.” so I travel often, which I don’t mind at all. I like travelling.

With so much travelling, are you able to get hands on in the kitchen often?

No, I haven’t been able to unfortunately. At least not as much as I want to. I love cooking in the kitchen. It gives me joy. My knives are always sharpened and ready to go.

Did you know?

Morimoto's first cookbook,'The New Art of Japanese Cooking' won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book.

In 2003, the Morimoto Signature Series of beer was launched in partnership with Rogue Ales of Newport, Oregon. Chef Morimoto also has a line of premium sakes produced in collaboration with the Fukumitsuya Brewery, a prominent sake brewery in Kanazawa, Japan that was founded in 1625. In 2016, Chef added Morimoto grape-seed oil, and Morimoto wine produced in collaboration with Michael Mondavi.

Known for his legendary knife skills, chef Morimoto created a series of knives crafted by Zwilling J.A. Henckels, merging authentic Japanese blade styles with western inspired ergonomics and materials.

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Sushi relies heavily on highquality, fresh fish. Where do you source your fish from for Morimoto Dubai?

It is not difficult to get a wide variety of ingredients in Dubai, and that goes for the seafood as well.

We source our seafood from many different places around the world based on what kind of fish from which region is the best for that particular season and time.

Which type of fish is the bestseller in your restaurants?

Tuna.

Morimoto is renowned internationally for its high standard Japanese offering – how do you ensure consistency? What training processes are your chefs required to take?

What’s important to me, is building a trusting relationship and working closely together with my team at a high level of quality. We do have standards and I require my chefs to follow them closely, but otherwise I encourage them to be creative

using their own culinary expertise to please and satisfy the local palate. What it boils down to is, I need my chefs to have a solid foundation of culinary understanding and skills, no matter what cuisine it may be.

What do you consider to be your biggest success as a chef?

I personally don’t feel I have achieved a success yet. There is still a lot to do. That being said, I’m very thankful that I get a chance to open restaurants around the world and experience different cultures and their local markets. I also get invitations to be part of so many wonderful and exciting events yearround. That might be something I can consider a success.

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

My advice is: relax your shoulders, don’t get stressed out over it.

Japan may be a small island country but it has so many different kinds of food, and they vary from place to place, season to season.

What I find most difficult but also very important is to keep loving what you do. Continuity is the father of success. Keep your mind open, try new things, new techniques, and stay curious.

To learn more about Masaharu Morimoto, follow him @chef_morimoto or visit ironchefmorimoto.com.

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FROM NATURE

TO PLATE

Having worked in some of Europe’s leading kitchens under the likes of Pierre Koffmann and Alain Ducasse, Scottish-born chef Tom Kitchin was taught to cook from the heart from the beginning, resulting in The Kitchin earning a Michelin star just six months after he opened it at age 29. Known for his love of nature and local ingredients, Tom shares his story with us. By Sophie McCarrick

like MasterChef and Chef’s Table, that show the genuine hard work, passion, dedication and commitment that goes into being a successful chef. For me, the restaurant will always come first.

Like you have done successfully, many chefs are choosing to take the ‘celebrity chef’ route. What took you down this path?

I couldn’t imagine running a restaurant anywhere other than Edinburgh at the moment. My wife Michaela and I decided to open our first restaurant, The Kitchin in Edinburgh because it gave us access to such an incredible selection of produce right on our doorstep – we’re so proud to call it home. For me, getting the opportunity to travel around the world is a real joy and I love having the chance to see new places, and to discover new ingredients and cuisines. We travel a lot as a family and I love to cook in other countries. It is all about evolving as a chef.

I don’t particularly like the term ‘celebrity chef’; I’m in my kitchen for each and every service and that’s the priority for me. I was very reluctant to do any TV in the beginning, but over the years, I’ve seen the power that TV can have at my restaurant and for me, that’s important and I’m extremely grateful. The role of a chef has been portrayed as this ‘rock & roll’ career by some programmes, but there are some great shows

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In recent years we’ve seen an overall shift in how chefs behave in the kitchen.

From shouting and swearing, to cool and collected. Why do you think this is?

Working in a busy kitchen is tough and it’s hard work – I think TV has definitely added a certain element of drama, and of course that’s entertaining and makes good TV, but isn’t always a reflection of a typical working day in the kitchen. As chefs, we respect that the more you put in, the more you get out of it. It’s great to see people working hard, being passionate about what they do, and working together as a team. I’m always developing my team through training and encouragement rather than shouting.

If you could open a restaurant in any location around the world next year, where would you choose and why?

Photographs SUPPLIED

T

om Kitchin has a sincere passion for innovative, local and seasonal cooking, which has become synonymous with his ‘From Nature to Plate’ ethos that runs through the core of his restaurant, The Kitchin in Edinburgh.

Tom’s popularity and love of using the very best ingredients from the Scottish larder has proven a hit with diners who travel from near and far to visit the restaurant. The Kitchin, as well as his award-winning gastro pub, The Scran & Scallie, have both been acknowledged as some of the best places to dine in Britain.

He’s the author of three cookbooks, including his latest release ‘Meat and Game’, which came out August 2017, and he is a well-known face on British television, appearing as a guest presenter on BBC’s The One Show as well as having appeared numerous times on Saturday Kitchen Live, as a mentor on The Chef's Protégé and as guest judge on MasterChef at the Chef's Table.

Looking back over his years of growth, here’s what Tom shared with us…

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I never stop thinking about food – even when I’m on my days off or on holiday! It’s rather the opposite and our holidays almost always revolve around food one way or another. I’m constantly thinking about new ideas, new recipes and taking inspiration from places I visit, like our visit to the Maldives – quite the place to get inspired!

Of all the places you’ve worked in the world, where was your favourite and why?

I spent 13 years working for some of the very best chefs in the world, learning as many techniques and skills as I could. For me, my time working for Pierre Koffmann at La Tante Claire in London was one of the hardest yet most inspiring

Achieving Michelin Tom and his wife Michaela opened The Kitchin in 2006, and it has held a Michelin star for 11 years, receiving it only six months after opening. This made Tom Scotland's youngest Michelin starred chef proprietor at just 29. Here, he tells us about the lifechanging experience...

Do you often host events at and collaborate with resorts on an international level as you did in October with Coco Bodu Hithi in the Maldives?

I’m pretty fanatical about being in my kitchen in Edinburgh for each and every service when possible, so it’s not often I get involved in a collaboration like the one with Coco Bodu Hithi. Our restaurant closes for one week in October, so it was an opportunity I just couldn’t miss - a real once in a lifetime experience to learn about new cuisines and techniques from local Maldivian chefs - what a stunning place and such a wonderful resort to stay in.

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When writing new recipes, where do you find inspiration?

A lot my inspiration comes from the ingredients and produce I receive from my local suppliers to my restaurant, The Kitchin. I am inspired by many things; cookbooks, speaking to fellow chefs and through my travels. Many recipes just come to me when I least expect it but mostly when I find a minute of peace and quiet to reflect. Working fanatically with the seasons also means we are always evolving our dishes and trying new things – we never sit still and are constantly experimenting with dishes and flavour combinations.

When you started out in the industry, was your goal to achieve a Michelin star?

My first job was washing pots and pans at the local pub where I grew up, and I never imagined I would be where I am today.

One of my proudest moments was the day my wife Michaela and I opened our first restaurant, The Kitchin back in 2006. Our goal has always been to offer each and every diner an enjoyable and memorable dining experience, and to cook from the heart using the very freshest, finest, seasonal produce we possibly can.

How did it feel to earn your Michelin star at just 29 years of age?

I'm very proud of our Michelin star and all the other awards we've received, but I've never cooked for accolades and awards. I just continue to put my head down and work even harder. I just want to cook food that I enjoy eating and hopefully other people enjoy it too.

“I once used sugar instead of salt in a risotto, and only discovered my mistake as it was about to be served. It had to be re-made completely for the guest” experiences of my life. From the start, Koffmann inspired me to truly cook from the heart. To this day he’s still a mentor and a great friend and has helped to shape the chef I am today.

mistake as it was about to be served.

It had to be re-made completely for the guest.

In your opinion, what are the key ingredients to a successful dining experience?

The key is being prepared to work hard. For me, it’s been a lot of hard work, listening and learning to some of the greatest chefs, taking everything on board and constantly pushing myself to learn new things. I have a great deal of genuine passion and love for what I do. I also try hard to achieve a good work-family balance. I love nothing more than spending time with my family but I also love going to the gym to keep fit and watching

Quality, freshly sourced, seasonal ingredients, excellent service and of course, a warm and welcoming setting.

As a chef working your way through the ranks, what’s the funniest blunder you’ve ever made?

I once used sugar instead of salt in a risotto, and only discovered my

It’s no secret that being a chef is a stressful job. How do you overcome the pressure?

football. The key to managing a stressful job is to find a balance in life and not burn yourself out.

What would your words of advice be for chefs starting out in the industry?

As a chef you’re going to face so many ‘bridge’ moments in your life, by which I mean, moments where you think you can’t continue, that it’s easier not to go to work, not to continue what you’re doing because you’re under so much pressure. You have to stay hungry, stay focused and continually push yourself to be better every day.

Being a chef has allowed me to gain so many incredible experiences and opportunities and a chance to travel the world. I consider myself lucky to work in hospitality and to do something I love every day.

To find out more about Tom Kitchin, follow him on Instagram @tom_ kitchin or visit thekitchin.com

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A CONTEMPORARY CLASSIC Enrico Bartolini is recognised globally not only for his culinary creativity and technique that marries Italian tradition with modern influence, but also as Italy’s youngest chef to earn two Michelin stars. In conversation with us, he explains why he believes today’s consumer prefers degustation over à la carte. By Sophie McCarrick

I

n partnership with the Roberto’s Group, Italian chef Enrico Bartolini visits the UAE regularly to oversee culinary direction at Roberto’s in both Dubai and Abu Dhabi. He also began working with Emirates Airline in 2014, to create a menu for the first-class service for the Milan – New York route.

Born in Pescia, Italy, chef Enrico Bartolini received his first Michelin star when he was just 29 and the second four years later, at 33. Enrico studied at the F. Martini Professional Hotel School in Montecatini Terme, and since went on to learn the culinary trade in kitchens include the likes of Carlo Petrini in Paris and Mark Page in London. Back in Italy, he was taken under the professional wing of Massimiliano Alajmo, before becoming involved in the management of Le Robinie restaurant in the Oltrepo Pavese area from 2005 to 2010.

In 2010, he took over the management of the prestigious Devero Ristorante and the Dodici24 Quick Restaurant in the Devero Hotel in Cavenago di Brianza, where gained his second Michelin star, three Gambero Rosso Forks and three L’Espresso Guide Chef Hats.

In one fell swoop, Michelin assigned Enrico 4 stars in November 2016: two stars in Milan, one

in Bergamo and one in Castiglione della Pescaia.

An important recognition that become even more significant considering that the three restaurants opened almost at the same time.

In conversation, he told us more about his journey so far, and how his partnership with the Roberto’s Group all began…

Tell us about your partnership with Roberto’s Group here in the Middle East….

I met the Roberto’s chairman in New York four years ago when I was speaking at an Italian school. I was asked to come to Roberto’s for a week and to curate a special menu. As a result of that week, I continued to work with them and I love that I get to work with such talented chefs like Francesco and Andrea. The continued collaboration has taught me so much about the Middle Eastern market which is so different to Italian market.

What are your thoughts on Dubai’s culinary industry? Do you have any favourite spots to dine at when you’re in town?

I love that there are more home-grown brands popping up, particularly as there are many overseas

“Passion for the craft is obviously an integral part of the journey to earning a Michelin star, that aside, it’s about taking the time to source the best ingredients from all corners of the world, being able to think creatively and outside of the box as well as creating a team that shares the same vision as you.”

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imports in Dubai. The culinary industry here is full of opportunities and it’s wonderful to see different cuisines putting a Middle Eastern spin on some of their dishes to celebrate the city of Dubai. In terms of favourites, it goes without saying that of course Roberto’s is one of my favourite spots.

Going back to the beginning, what got you started in the kitchen?

Funnily enough, as a child I wanted to be a shoemaker as it was something that fascinated me. My father tried to steer me away from this, suggesting that I become a chef.

At 13 years old I remember visiting my uncle, who owned a beautiful traditional Italian restaurant in Tuscany. Being there and helping him in the kitchen made me realise that I wanted to be a chef.

How would you describe your cooking style?

My style of cooking could be described as blending both modern and traditional flavours. My philosophy has three key pillars to it: taking a modern approach to traditional favourites, making sure nutrition is paramount, and of course

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it has to be visually stunning- after all you eat with your eyes too!

and grow you can be more creative, putting a unique spin on the classics.

How did it feel to become Italy’s youngest chef to earn two Michelin stars?

Looking at global culinary trends, what do you believe the consumer of today is looking for from a dining experience?

It was a great honour to earn two Michelin stars, especially to be the youngest chef to do this. I never set out to own and operate Michelin star restaurants, all I wanted to do was cook beautiful and tasty food for the people in Italy, so this was a beautiful bonus.

Firstly, people are becoming more conscious of where the ingredients in their food is sourced. Secondly, I think that diners don’t like to think too much these days, which is why special chef’s menus and degustation’s are becoming more popular.

Passion for food aside, what does it take to earn a Michelin star in your opinion?

Are there any chefs in particular that you look up to and admire for their work?

Passion for the craft is obviously an integral part of the journey to earning a Michelin star, that aside, it’s about taking the time to source the best ingredients from all corners of the world, being able to think creatively and outside of the box as well as creating a team that shares the same vision as you.

I think that all chefs are interesting in their own way.

What’s your advice for young aspiring chefs?

Take the time to build a solid foundation first, learn traditional techniques and then as you develop

If you could travel anywhere for just one night to enjoy a meal, where would you go?

Keeping it close to home, I would have to say Sicily. It is where you find some of the best and freshest ingredients in the world.

To find out more about Enrico Bartolini follow him on Instagram @chef_enricobartolini or visit enricobartolini.net.

Interview SOPHIE MCCARRICK | Photographs SUPPLIED & SHUTTERSTOCK

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Economies of

SCALE

Mark Allan, managing partner of Wet Fish Trading, a leading supplier of highquality fish in the UAE, talks sustainable fishing, market demands and offers advice on which species should be on your menus this winter season.

W

e hear you’re a family business. Tell us how it all began for Wet Fish and the service you provide…

It was a startup business with my wife Jacky. We landed here in Dubai in 2004, had a factory built and started trading around March 2005. We had traded as a successful fish company in London for 17 years prior to this, supplying some very highprofile clients who gave us excellent references.

We were able to use these to open the door and start trading with the hotels here. These days we are a true family concern with my son-in-law Kevin who’s a partner, my eldest daughter Aimee, my son George and my other daughter’s partner Danny, all as key team members.

How does Wet Fish ensure that the products it supplies are contributing to safe fishing practices?

The movement for sustainability is very important these days with most European fishing authorities now insisting on catch areas being published for wild species so that stocks can be monitored.

We work with sustainable fisheries in Iceland and Faroe who have strict quotas in place for the catching of species like cod and haddock, ensuring that they are caught in the correct season. For species that are farmed, we align ourselves to companies who practice the latest methods of high-quality feeds and harvesting techniques which reduce stresses on fish when they are taken from the sea. I am very proud of my network of suppliers, some of whom I have known for over 25 years. All are fervent believers in passing the industry on to the next generation in a responsible way.

Over the last 12 months, what trends have you witnessed in terms of demand for certain species of fish?

Certainly the rise of sushi and lately, the rise in poke restaurants has been remarkable. They are simple but demand very high standards daily for popular fish like salmon and tuna, which need to be at their best. They also represent a quick, healthy and dare I say an exciting meal. On the flip side, local species have declined with catches a fraction of what they were 10 years ago. This is a sad situation which is being addressed by the government in protecting the most threatened types at sensitive times of the year like hammour, shari and safi.

What are five species of fish that aren’t in danger of over-fishing that you’d recommend to chefs in the Middle East?

Wild fish has a certain glamour attached to it.

That said, they are too often eaten at the wrong times of the year and kept on menus when they should be rested. There’s nothing as brilliant as a Dover sole on a plate from October to March.

However if pressed, I would recommend some of our farmed fish only because of techniques and most importantly taste have improved so massively in the past 10 years. Sea bass and sea bream would be two of my biggest recommendations on merit. Likewise, halibut is a wonderful fish, as is turbot and if I had to choose one more, I would say our Japanese hamachi which has to be tasted to be believed!

In reverse, what are five species of fish that are over-fished and chefs should slow down on ordering?

Anything that’s out of season should be avoided

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“Most wild flat fish excel in the winter – soles, turbot, brill, lemon sole and plaice, but the quality falls off in the spring as they spawn and their body mass reduces. I think chefs should use as much quality fish as they can when it is at its best and then move perhaps to farmed options as the summer approaches.” and it’s the supplier’s duty to instruct his clients on this. Most wild flat fish excel in the winter – soles, turbot, brill, lemon sole and plaice, but the quality falls off in the spring as they spawn and their body mass reduces. I think chefs should use as much quality fish as they can when it is at its best and then move perhaps to farmed options as the summer approaches.

There are species that are endangered of course like wild blue fin tuna which ought to be avoided at all costs due to massive over-fishing!

Challenges faced Every job comes with its challenges. Here, Mark tells us what hurdles he faces as a supplier in the Middle East...

Logistics and the demand of airfreighting 3-4 tonnes of fish per consignment is the biggest challenge. Some days we can clear six shipments, it's that busy. The position of Dubai as a global hub and the rise and rise of Emirates means that we can bring product from practically anywhere in the world, which is brilliant. However, you do get days when planes are delayed or cargo is unloaded and rescheduled. It's at times like these I need the understanding of my clients, whom I have to say are great so long as you give them the bad news quickly and offer them an alternative.

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This winter season, talk us through some of the best seasonal produce you have on offer through Wet Fish….

Perversely the weather may be awful in the winter but most wild species are at their absolute peak at this time. Demand is great for Dover sole and other ‘prime’ fish. Monkfish is excellent as is plaice and lemon Sole too. Mussels are a massive favourite would you believe? I have some packed in the Shetland Isles and delivered here twice a week and I never seem to order enough as I am always selling out.

As the market evolves, in which ways are you able to help culinary teams now, that you perhaps couldn’t in the past?

It’s our role to be accessible to chefs and purchasing departments for advice and assistance. It’s not all down to price! We are suppliers and advisors on seasonality, menu planning as well as offering services like in-house training for fish appreciation on basic handling and preparation.

Where in the world does Wet Fish source its product from?

To name a few – UK, France, Holland, Norway, Iceland, Faroe, Sri Lanka, Maldives, Japan.

Which international fish market at the moment do you feel have the strongest offering in terms of quality product?

I think the seat of all fish markets is Tokyo, which everyone in my industry should see. The vibe is great, and the fact that fish is still mostly alive at market is astonishing. I think you’ll find a vibrant fish market in most larger cities these

Mark Allan

days simply because of the popularity of seafood. Any holiday trip to a city with such a market is always worth an early morning visit.

For chefs with special requests for a fish not listed on your inventory, would you be able to source for them?

I am up for any challenge thrown at me!

As a specialist in fish, which three restaurants in Dubai do you love most for their fish and seafood offering?

I am really fortunate to sell my product to so many different styles of restaurants who use it in many different and imaginative ways. We all have our favourite places, like La Petite Maison for instance whom I don’t get to often enough these days. However, if I had to name three I would say to go to Luigi at Galvin Dubai for its classic feel of understated luxury; Nick and Scott at Folly for their skill and innovation with food, and Paolo at Pierchic because he’s carrying the weight of an institution there and doing it with excellence. I love passion in people and these are the top of their craft.

For more information about Wet Fish, please visit wetfishuae.com.

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Are you looking to kick-start your future as a world-class professional specialising in bakery and pastry? Riaz Bava, Manager at Richemont Masterbaker Centre For Excellence in Baking & Pastry, located in Jumeirah Lakes Towers, Dubai, explains why this Swiss-born institute is the place to advance your career in the fine art of Swiss baking and pastry.

For chefs looking to take a course at Richemont, please talk us through the course options available…

Richemont Masterbaker Centre for Excellence in Baking & Pastry is set up to provide intensive and fast paced courses for chefs who are from the Bakery or Pastry fields, or for students looking to begin a career in either of the fields. The institute has two separate streams: ‘Bread & Baking’ and secondly, ‘Pastry Chocolate and Ice Cream’.

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How long does it take to complete a course at the school?

Every level mentioned above takes one week to complete. The course starts on a Sunday and ends on a Thursday, with daily timings from 8am till 5pm.

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What age range can chefs be to attend Richemont?

Students from 15 + years can attend our courses.

What sort of facilities are made available to students of Richemont?

We have a two fully equipped best in class kitchens one for bakery and the other for pastry. A separate theory room with audio/video capability completes the facility – all set across high-quality facilities on 5,500 sq. of premium space.

What kind of qualification do students at Richemont come away with?

Once they have completed each level they will get a certificate of completion for that level. All our certificated are acknowledged by KHDA and by The Richemont Centre of Excellence in Switzerland. Courses are delivered by three masters for each class of 16 students. Most of the course work is hands on training.

Where have graduates of the school gone on to work?

All students who have come learnt with us have either progressed in their careers from their existing positions, or have moved jobs with a higher pay scale and better role, or started their own business, some have even gone on to get their immigration process to countries like Australia and Canada, where bakers and pastry chefs are in high demand.

What sets Richemont apart from other bakery schools in the region?

There is no school whom we can say compete with us anywhere between Africa and Singapore. We are the only school in bakery and pastry while most of the other focus primarily in culinary classes with very little focus in our field.

Richemont Masterbaker Centre of Excellence Bakery & Pastry

richemontmasterbaker

Richemont Masterbaker

FE ATU R ES / CHEFS CLU B

T

IRISH

Engaging chefs with a strong preference for showcasing Irish beef in their kitchens, the Chefs’ Irish Beef Club is an international collective of culinary leaders set up by the Irish Food Board, Bord Bia. Want to join? Michael Hussey, Bord Bia's Middle East regional market director tells how…

Tell us a little bit more about the Chefs' Irish Beef Club…

The Chefs’ Irish Beef Club is an invitation only club for world-class chefs who use and are ambassadors for Irish beef. Currently there are 80 member chefs from nine countries

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Photographs SUPPLIED

EXCLUSIVELY

he Chefs' Irish Beef Club is an exclusive international forum which brings together some of Europe and the UAE’s leading chefs who use Irish beef on their menus. The club sees awardwinning chefs give pride of place to Irish beef by serving it in their restaurants, some of the finest dining establishments in Europe and the Middle East. Their preference and advocacy for Irish beef enhances its reputation and helps The Irish Food Board, Bord Bia to position it as a premium and sustainably produced product across global markets.

The club’s latest gathering in Dubai was held at At.mosphere, Burj Khalifa, where chef Christopher Graham prepared dinner for a group organised by Board Bia. Michael Hussey, Bord Bia's Middle East regional market director said at the event that “the growth of the Chefs’ Irish Beef Club in the Middle East has given us the opportunity to promote prime Irish beef to some of the most exclusive restaurants and chefs in Dubai.

The quality of Irish beef is world renowned, we have seen an increasing demand from executive chefs who want to serve only the highest quality beef in their establishments.”

In conversation with The Pro Chef Middle East, Michael told us more about the exclusive club…

including the UK, Germany, France, The Netherlands, Italy, Belgium, Switzerland, Sweden and now the UAE. The UAE chapter is the first outside Europe. The club is used by Bord Bia, The Irish Food Board to tell the story of how Irish beef is produced on family farms with great care and attention to detail.

What benefits to a chef and their restaurant does the club offer?

Being a member of the club allows the member chef to liaise with other members. There is usually one visit a year to Ireland where chefs get a chance to meet and compare notes, visit some great Irish beef farms and see for themselves where the product comes from.

We can also help the chefs and restaurants tell the story of Irish beef to their customers who want a special product. Ireland produces some of the most sustainably produced beef in the world. The system of beef production in Ireland is based on rain fed, grass which is the natural diet for beef animals.

Tell us about some of the beef brands that the Chefs’ Irish Beef Club works with…

In the UAE market, the Chefs’ Irish Beef Club is working with John Stone Beef.

This is an outstanding product that is dry aged in a dedicated factory in the middle of Ireland. The quality and traceability of John Stone Beef is what sets it apart from other products currently on the market in the UAE. Having this superior brand of beef on the menu enables chefs to produce world-class dishes in some of the finest restaurants around the world.

Why does the club choose to work with these brands and their products?

The club works exclusively with beef

“In the UAE market, the Chefs’ Irish Beef Club is working with John Stone Beef. This is an outstanding product that is dry aged in a dedicated factory in the middle of Ireland.” brands and producers who produce only the highest quality product. We established the Chefs’ Irish Beef Club because we want to promote world class Irish beef around the world with some of the most famous and well-established chefs. We work with these brands because of their reputation of being the very best on the market.

Who are some of the chefs in the Middle East that are members of the club?

Currently chef Christopher Graham is the exclusive member of the club but we will be adding to this over the course of 2018.

We have a number of other chefs using great quality Irish beef and we will be

inviting them to become members early in 2018.

If a chef wants to join the club, how should they go about it?

We welcome chefs working in top restaurants who are currently featuring Irish beef on their menu and who are happy to be part of the club. We actively look to connect with chefs who have a passion for beef and for a high-quality product. If a chef would like to be part of the Chefs’ Irish Beef Club they can contact us directly at our head office in Bord Bia. To learn more about the Chefs’ Irish Beef Club, please visit bordbia.ie.

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O N THE PASS / PLAT E U P

The art of

plating

Restauranteur, culinary innovator and chef patron of three Michelin starred Osteria Francescana in Modena, Massimo Bottura is renowned worldwide for dishes that explore the deep roots of an Italian kitchen while making references to history, art and philosophy. Through the art of plating, Massimo tells a tale to be remembered. |

photography CALLO ALBANESE & SUEO & PAOLO TERZI

Photographs SUPPLIED

dishes MASSIMO BOTTURA

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The Pro Chef Middle East / Winter 2017

Beautiful, psychedelic spin painted veal, not flame grilled

Caesar salad in bloom

Oops I dropped the lemon tart

Mediterranean sole

Winter 2017 / The Pro Chef Middle East

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O N THE PASS / PLAT E U P

M

assimo Bottura opened Osteria Francescana in Modena in 1995.

An innovator and restaurateur for over twenty years, Bottura has consolidated his reputation as one of the world’s most creative culinary figures.

His internationally renowned three Michelin star restaurant, Osteria Francescana, was named number one on The World’s 50 Best Restaurants list in 2016.

In 1986 Massimo Bottura departed on his life’s journey when he bought Trattoria del Campazzo on the outskirts of Modena.

Working alongside the rezdora Lidia Cristoni

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and an apprenticeship with French chef Georges Coigny, he built his culinary foundation on a combination of regional Italian cooking and classical French training. In 1994 Bottura sold Campazzo and departed for Montecarlo to work with Alain Ducasse at Louis XV. This experience proved in valuable for the chef and lead to opening Osteria Francescana a year later in his hometown of Modena.

Several years later, Bottura had another life changing experience with Ferran Adria at El Bulli during the summer of 2000.

Bottura’s kitchen walks a thin line between tradition and innovation. In 2002 Bottura received his first Michelin star followed by the second in 2006. Among numerous awards, he received the prestigious “Grand Prix de l’Art” from the International Culinary Academy in Paris in 2011 and a confirmation of a lifelong ambition with the third Michelin star. Osteria Francescana has been ranked at the top of the Italian food guides for the past five years. Never Trust a Skinny Italian Chef is the title of Massimo Bottura’s first English language book published by Phaidon Press in 2014.

It documents the past twenty years of cooking as well as the evolution of Osteria Francecana through images, storytelling and the iconic recipes.

Most recently, Massimo Bottura has been examining the role of the contemporary chef, calling for social responsibility among the culinary community and addressing the issue of food waste. During Expo 2015, the chef created an off-site Expo project called the Refettorio Ambrosiano to address the problem of food waste and hunger. During Expo over sixty chefs from around the world joined him to cook for the homeless. As a consequence of the success of the project, Massimo founded the non-profit association Food for Soul.

In August 2016, Massimo Bottura together with David Hertz’s non-profit culinary school Gastromotiva, opened the Refettorio Gastromotiva in Rio de Janiero.

The energetic and ever curious chef resides in his beloved hometown of Modena located in the Emilia-Romagna region of Italy with his wife, Lara Gilmore, and their two children, Alexa and Charlie.

For more information about Massimo Bottura, follow him @massimobottura or visit osteriafrancescana.it.

Five ages of Parmigiano Reggiano

Green over brown over black

Sometimes mallard, sometimes partridge and even bollito

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COOKING THROUGH

EXTRACTION

Photographs SUPPLIED

At the forefront of French gastronomy, chef Yannick Alléno is considered one of the world’s best chefs, namely for his innovative work with sauce extraction. We met with the culinary genius during a recent visit to his restaurant STAY by Yannick Alléno at One&Only the Palm, to learn more of his leading role at the pillar of French cuisine, where he drives creativity, innovation and tradition. By Sophie McCarrick

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H

e was awarded three Michelin stars for his restaurant at Le Meurice hotel in Paris, his restaurant Alléno Paris was ranked 31st on the World’s 50 Best Restaurants 2017 list, and his Dubai-based restaurant STAY at One&Only the Palm continues to drive forward modern French cuisine in the region. It’s safe to say that Yannick Alléno is a highly-accomplished chef.

He was introduced to cooking by his family and went on to work in some of France’s finest restaurants. Since, he has dedicated his life to being an advocate for French cuisine and in 2013 set out on an innovative culinary journey to create sauces in a purer way (more about this method he calls ‘extractions’ to come).

Chef Yannick is also the founder of Yannick Alléno Group, a food services group that sees his work in modern French gastronomy spread across the world. In Dubai regularly to touch base with his team at STAY, chef Yannick talks the skill of ‘extraction’ in cuisine…

How would you describe your cooking style?

If you want to speak about modern French cuisine, you have to think about modern French sauces. At STAY, our food is based around the evolution of sauce, and the process that it’s made. In ‘old’ French cooking, you put ingredients in the pan on the heat, when it’s cooked, you do a filtration, and a reduction through heat again. But my view is this: if you’re reducing food down on a cooker for 12 hours, what happens? It loses all nutritious value.

So, my way of cooking is a new way of creating the base sauce without losing nutrition from ingredients. I cook all elements one by one, according to their individual requirements, in a low-heat environment. Then, you have a fantastic liquid that needs reducing to make it concentrated – however, if you do this by using heat, you wipe out the success of retaining nutrition at step one. So, my next

step is to chill the liquid, and the ice needs to crystalise to push out unwanted water.

This involves taking the extracted liquid and adding it to ice, where it’s the liquid is spun quickly and excess water freezes.

The remaining liquid is drained and the unwanted liquid stays behind in ice form.

It’s basically the opposite of removing liquid through steam evaporation in traditional heat reduction.

Tell us about the concept behind STAY… It’s a French restaurant offering great food.

We operate practicing new ways of cooking – especially with making sauces in healthier, more flavoursome and nutritious ways.

French gastronomy is all about sauces.

Sauce is at the base of everything we do in the kitchen, and we pay a lot of attention to getting that right using a method I call 'extractions'. It’s a method that drastically reduces the traditional use of lots of butter, fat and salt because the natural flavouring of the extracted sauces are so high in nutrients and minerals.

Where do you find culinary inspiration?

Travel, perfume…everything really! Even wine, there are so many types of wine I’ve tried that have given me menu inspiration through the different notes that come through.

At your restaurants, how do you see today’s consumer evolving?

They are more informed. They know about food and it’s really impressive. They challenge kitchens now and that’s how it should be. People are much more connected these days, and this shows through in their knowledge of food. It pushes us to always strive to be better.

Which chef do you look up to and admire for their work?

So many. It’s very difficult for me to name one specifically. We are lucky to have so many amazing chefs all over the world.

“Sauce is at the base of everything we do in the kitchen, and we pay a lot of attention to getting that right using a method I call 'extractions'. It’s a method that drastically reduces the traditional use of lots of butter, fat and salt” Winter 2017 / The Pro Chef Middle East

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How did it come about that you opened your restaurant here in Dubai?

The opportunity came when I met Olivier (Managing Director of One&Only the Palm) and he asked me to come over to take care of the F&B solutions at the property.

Excited by the idea, I immediately said yes.

What are your thoughts on Dubai’s culinary industry?

So much talent, it’s a wonderful industry to be in.

How did you feel when you were awarded your first Michelin star?

I was very excited, of course.

When I received my second star I was extremely surprised and didn’t expect it. It was marvelous.

Once awarded, you just want to keep progressing to make the customers happy and always give real excellency and consistency to represent French gastronomy the correct way.

What would your advice be to aspiring chefs?

When you know sauces, you know how to cook – that’s my advice to young chefs!

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When did you know that you wanted to be a chef?

From the age of eight, I knew that I wanted to be a chef. My parents had brasseries in Paris and my mum would make fantastic food.

My grandmother had 13 children, so I come from a big family where food was a big thing, so it’s always been a part of my life.

At the age of 15 I started to work in the kitchen – if truth be told, I wasn’t the greatest student at school (laughs) – but my passion was always in the kitchen. Making sure being a chef was the right direction for me, my father found this first job for me by asking Gabriel Biscay, who secured a role at Relais Louis XIII with Manuel Martinez. The rest is history – I loved it!

I think the growth here is positive!

Looking ahead – very far ahead into the future, I think Dubai has the possibility to develop as strong a culinary offering as France. Reason being, is that if you look at the history of French culinary development, back in the beginning France became the hub of Europe, and because of its metropolitan nature, France’s culinary sector was influenced by many different cuisines and cooking methods. France is so rich is culinary history because of the people who travelled there years back, and now the same thing is happening in Dubai – it’s becoming a major hub in the world. It’s just the beginning of the food journey for Dubai, I personally believe. Give it some time…

Do you have any favourite spots to dine at when you’re in Dubai?

I always love going to Zuma, La Serre, and Le Petite Maison – the level there is always exceptional and consistent.

For learn more about chef Yannick Alleno, follow him on Instagram @yannickalleno or visit yannick-alleno.com.

O N THE PASS / CHEF ' S TALK

Known for his tenures at two of Dubai’s leading French restaurants, Le Petite Maison and La Serre, chef Izu Ani launched his very own outlet Izu Brasserie and Bakery at City Walk Dubai, in November this year. With its own dedicated bakery and strong focus on desserts, chef Izu talks all things patisserie. By Sophie McCarrick

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Photographs SUPPLIED

PASTRY PERFECTED

G

rowing up in London, Izu Ani’s passion for the kitchen began during home economics at school. After completing his studies, he launched into the culinary world by joining Michelin-starred restaurant, The Square in Mayfair. Four years later, he was inspired to travel to France in the early 2000’s to experience Nouvelle cuisine firsthand and lived there for six years, developing his love for French cooking at restaurant like the two-Michelin starred La Bastide Saint Antoine and threeMichelin starred Auberge de L’Ill. After his time in France, Chef Izu set his sights on Spain to further grow his skills. He gained experience at restaurants including Arzak, Mugaritx and Akelarre, before returning to London in 2008 to work at Vanilla. It was during this time that Izu was offered the opportunity to relocate to Dubai, to launch La Petite Maison in DIFC, where he led the restaurant to a spot on ‘The World’s 100 Best Restaurants’ list, less than two years prior to opening.

Chef Izu then went on to oversee La Serre Bistro & Boulangerie, before going out on his own to launch The Lighthouse in Dubai Design District earlier this year, and more recently, Izu Brasserie and Bakery.

Izu Brasserie and Bakery opened doors in November 2017 at the newly-developed City Walk Dubai, combining a friendly atmosphere with the taste of Italy and the Mediterranean.

Talking about the recent opening, chef Izu said: “I’m really excited to have launched my first outlet in Dubai, the place I have called home for the past seven years. When creating Izu Brasserie and Bakery it was important to me to craft a space that’s intimate and friendly, where diners can relax in a homely environment. The menu was inspired by the flavours of Italy and this really shines through in the dishes at both the Brasserie and Bakery. Rotating daily, diners will be able to explore a different menu each time they visit, which I hope will encourage people to return again and again”.

Looking back at Izu’s journey in the pastry and bakery kitchen so far, he shared with us his thoughts of the evolution of patisserie…

Where did you learn your pastry skills?

I started my career in the pastry when I was 16, while still in college. I was working four days training per week at David Lloyd in London and one day studying in college.

When I started at The Square in Mayfair it was in the pastry section and I moved into the kitchen after. From 20 to 25 years old, when I moved to France I was mostly working in the kitchen but I was doing a lot of training during my time off in various places. When I was working in L’Auberge de l’Ile, I spent all my sundays in the bakery, learning with admiration the art of being a chef; that was really fascinating. The years that I spent in France allowed me to learn a lot, to improve my skills and this is where my passion for bread started.

I always wanted to start my journey as a pastry chef because there is a lot of discipline and precision in creating pastry.

When you learn pastry skills first it’s easier to move into the kitchen after.

HIRING MATTERS When chef Izu is hiring his bakery and pastry team, the four main qualities he looks for in potential employees are…

1 The way they think and their overall mind set.

2 The way they analyse taste on their palate. They should know how to balance all the elements.

When a pastry is balanced, it’s inviting you to go back to your plate.

3 Their knowledge of the raw ingredients and their capacity to identify their quality.

4 Their knowledge, technics and execution.

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O N THE PASS / CHEF ' S TALK

“There is a lot of discipline and precision in creating pastry. When you learn pastry skills first it’s easier to move into the kitchen after.”

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

There are now more big named patisserie brands in the world than there has ever been. Is it better? Everybody has an opinion about that…

Chef Izu talks preferences Your favourite Pâtisserie shop in the world? Le Saint Georges, 26 Avenue Parmentier, Paris, France.

Your preferred chocolate brand? Valrhona.

Your culinary inspiration when it comes to pastry? Georges (from Le Saint Georges).

All-time favourite pastry to eat? Tarte fine aux pommes made with delicious apples.

Favourite piece of bakery equipment and brand? Pavallier deck ovens.

In terms of trends, what are you witnessing the consumer of today wanting when they visit the bakery?

Most people are not really balanced in their approach to pastries. People want and love sweetness, but for me pastry shouldn’t be sweet. It should be balanced in flavours and it should be complex. Sweetness should be only one of the layers that you come across when learning about pastry.

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.

Yes, because people who know about

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pastry are focusing on its taste. They are looking for something rich in flavour, not only a pretty looking dessert. I believe more and more people want to go back to the basics, but unfortunately only a small minority are thinking in that way.

Which suppliers do you work with for ingredients for the bakery and why?

I am working with various suppliers who are offering me the best ingredients. My focus is not the supplier, I focus my interest more on the product itself. Once I’m satisfied with the product I can then develop a real partnership and relationship with my suppliers.

Moving into 2018, which pastries do you think will be most ‘on trend’. Are you witnessing the comeback of any patisserie in particular?

Cheesecake. People are always looking for cheesecake with different taste.

18 - 22 February 2018 Dubai World Trade Centre

GULFOOD. BIG ON TRADE. TASTES. TRENDS. TRADE.

REGISTER YOUR INTEREST AT WWW.GULFOOD.COM

ORGANISED BY

OFFICIAL AIRLINE PARTNER

OFFICIAL COURIER HANDLER

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

SAVE THE DATE:

GULFOOD 2018 From February 18 – 22, 2018 at Dubai World Trade Centre, Gulfood returns with an extensive series of activities, exhibitors and insights for F&B professionals. The trade show presents the opportunity to discover new products and suppliers, find solutions to new and evolving global challenges, stay up-to-date with the latest trends in consumer behavior, plus much more

F

ollowing a record 2017 edition that welcomed in excess of 97,000 visitors across one million square feet of exhibition space, Gulfood – one of the world’s largest annual food events is placing innovation at the heart of its 23rd edition.

As the global F&B community gears up for this principal opportunity to source the latest and best products at the best price, Gulfood is promising a wave of new services and innovations to reflect changes in consumer demand. The fully booked-out event will once again welcome more than 5,000 exhibitors showcasing products across eight primary market sectors.

In total, buyers can look forward to meeting more than 1,000 new-toshow food and beverage producers that have been hand-selected to deliver greater volumes of consumer – oriented products. These include health and wellness categories such as organic and sugar free plus third-wave coffee varieties and new taste and texture innovations across the board.

Gulfood Innovation Awards finalists will also form an integral part of the Innovation Zone showcase, with 2018 Award winners being announced during the prestigious annual Awards ceremony. Additional networking features include a series of government accredited fringe seminars running throughout the exhibition plus live pitch demonstrations from some the most exciting global startups on the scene.

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1 million

97,000

square feet exhibition space

attendees

5,000

185

exhibitors

visiting countries

The Pro Chef Middle East / Winter 2017

Photographs SUPPLIED

GULFOOD IN NUMBERS

Don’t miss Gulfood Innovation Awards – these awards celebrate and reward excellence across brands and products, with an industry-wide campaign encouraging over 300 entries, a judging panel of prestigious industry leaders, and culminating at the glamorous awards gala dinner, held during the show. With intense interest from the media and visitors alike, the event offers unprecedented opportunities for industry networking and brand profile-raising through PR and sponsorship.

Salon Culinaire – the Emirates Culinary Guild International Salon Culinaire is the largest single-entry chefs' competition in the world.

Structured as a series of practical and displaybased culinary challenges or 'classes', this globally renowned annual contest gauges the diversity of entrants cooking skills and pushes the boundaries of modern day food preparation and presentation. Evaluated by a panel of 30 international experts and mandated by the World Association of Chefs Societies (WACS), the Salon Culinaire provides credible industry recognition to more than a thousand master chefs, pastry chefs, cooks and bakers.

Halal World Food – is a show-within-a-show concept returning for its fifth edition at Gulfood 2018. This major global trading platform generates lucrative investment opportunities for international F&B businesses looking to capitalize on the burgeoning halal sector that is witnessing significant growth in both Muslim and non-Muslim countries across the world.

TICKETS Gulfood visitor tickets will be available on gulfood. com from December 2017, onwards. Visitors who book before February 1, 2018 will save Dhs150 against the standard onsite price, paying Dhs250 until the deadline expires.

For information about participation at the show, please e-mail: gulfoodmarketing@dwtc.com.

Winter 2017 / The Pro Chef Middle East

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LE I SUR E / J US T FO R F U N

OUT OF THE ORDINARY These unique restaurants around the world take dining out to another level.

NINJA NEW YORK

NEW YORK CITY, USA

Designed to look like a 15th-century Japanese feudal village full of dark nooks and snaking passageways, Ninja New York serves up with Japanese fare mixed with martial arts flair at its best. Expect to be greeted by servers in black themed costumes and regular kung fu moves, all while enjoying sushi and sake. ninjanewyork.com

FORTEZZA MEDICEA RESTAURANT VOLTERRA, ITALY

Run within a prison, the Fortezza Medicea initially started as a rehabilitation program for inmates. Nowadays, diners can enter the working Italian prison that dates back to the Renaissance.

It can be a lengthy process to get a reservation as diners are required to go through background checks and multiple checkpoints before reaching the table – that aside, reservations are nearly always fully booked. volterratur.it

THE PALE BLUE DOOR

LONDON, UK & BERLIN, GERMANY

Made with scrap materials scavenged from the streets, British set designer Tony Hornecker, creates whimsical restaurants that transport guests elsewhere. They are unique attractions, for sure. tonyhornecker.com

MODERN TOILET

We know what you’re thinking, and it gets better. The toilet restaurant originally only sold chocolate ice cream to guests, in containers shaped like squat toilets. Becoming more successful than the owners had initially imagined, they then developed the concept to a fully-fledged bathroom-themed restaurant, serving everything from soup to curry, all from toilet bowl-shaped dinnerware. moderntoilet.com.tw/en

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CAT CAFÉ NEKOROBI

TOKYO, JAPAN

If you’re a lover of cats, this place is for you. This coffee shop is dedicated to cats, and is quite literally full of them. Enjoy a coffee, tea or instant miso soup from a vending machine whilst curling up with a new feline friend. nekorobi.jp/english/

Photography SUPPLIED

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