CH E FS / FACE TO FACE
"Big, established brands enter the UAE relying on their strong reputation, whereas we have reversed that trend with this move" contemporary way was amazing. When I met my current partners, the Özkanca family from Turkey, they said Qbara was exactly like what they wanted to do with Anatolian cuisine and it started from there.
What would you say your signature dish is at Rüya? There are so many! Everybody seems to have a favourite, but the three biggest sellers are the ‘two cheese pide’, ‘lamb manti’ and ‘keskek’ – a barley risotto with slow cooked lamb shoulder. There is also the ‘cağ kebab’, a delectable meat skewer, which flies out the door.
For suppliers reading, what products would you like to see more availability of in Dubai? I would like to go back to where we were. The latest municipality rules have made it extremely hard to get the more bespoke items from smaller farms. If the restrictions don’t deregulate, we will all be using the same large brands, which is not healthy for the market.
SNEAK PEEK Here’s what Rüya London will look like…
For chefs reading who would like to join Rüya’s brigade – what four main qualities do you look for in a chef when hiring? The main criteria I look for are a thirst for knowledge, hardworking and an ability to get along with anybody and everybody. A serious love and appreciation of food from all around the world, there’s no point wearing blinkers!
Were you always passionate about food growing up? What took you down the culinary route? 30 The Pro Chef Middle East
/ Spring 2018