the best of
DUBAI GASTRONOMY 2022
DAVID ANDERSON BLACK TAP
FRANCESCO BAGNATO ISOLA RISTORANTE
VIKESH SINGH MAZINA
KIM JOINIÉ-MAURIN FRENCH RIVIERA
BON CHEANG THE THAI KITCHEN
WASALA MUDIYANSELAG MIYAKO
ANDRZEJ OWCZAREK THE MEAT CO.
ROHIT SHARMA ARMANI/AMAL
UMBERTO ESPOSTO BISTRO NOVANTA
OMAR BASIONY LDC KITCHEN + COFFEE
ZULFIKAR CAMBAZ BABA GRILL DUBAI
ROBERTO RISPOLI SHIMMERS
MARCO ANTONIO BLANQUER TORRES TAPERIA
NIGEL LOBO STARS N BARS
JOLBI HUACHO CLAY
MATTHIJS STINNISSEN BOCA
ANDREA MIGLIACCIO AL MAHARA BURJ AL ARAB JUMEIRAH
ALI FOUAD AL NAFOORAH JUMEIRAH EMIRATES TOWERS
ALFREDO ALBERGATORE LUIGIA
CRISTIAN GOYA KAYTO
UROSH MITRASINOVIC 21 GRAMS
GUIDO WESSELMAN TAIKO
DANIEL PÉREZ DELGADO LOLA TABERNA
VINU RAVEENDRAN CARNIVAL BY TRÈSIND
THODORIS ROUVAS TAVERNA GREEK KITCHEN
PRADEEP KHULLAR MINT LEAF OF LONDON
YUGAL KISHOR REFORM SOCIAL & GRILL
DANILO VALLA ROBERTO’S
MOON KYUNG SOO SUSHISAMBA DUBAI
MARCO AQUAROLI ROCKFISH
the best of Dubai ga
ASHISH KUMAR KINARA BY VIKAS KHANNA
FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK
INES DURAND CHATTI
SAVERIO SBARAGLI AL MUNTAHA
IZU ANI GAIA
SILVENA ROWE NASSAU
DANIEL BOULUD BRASSERIE BOULUD SOFITEL DUBAI THE OBELISK
SK CHOI ARMANI/HASHI
RUSSELL IMPIAZZI SOFITEL DUBAI THE OBELISK
HOWARD KO CÉ LA VI
BENJAMIN WAN COYA
SCHILO VAN COEVORDEN TAIKO
HEINZ BECK SOCIAL BY HEINZ BECK
VINEET BHATIA INDEGO BY VINEET
LIBOR DOBIS ROKA
VIKAS KHANNA KINARA BY VIKAS KHANNA
INDYA BY VINEET
NICOLAS LEMOYNE BRASSERIE BOULUD
ROMAIN CASTET SOFITEL DUBAI THE OBELISK
BEATRICE SEGONI PIERCHIC
ILIAS KOKOROSKOS MYTHOS KOUZINA & GRILL
DOMENICO SANTAGADA ALICI
NICK ALVIS FOLLY
FREDDY KAZADI 3FILS
HATTEM MATTAR THE MATTAR FARM
ANUP PAWAR LITTLE MISS INDIA
FRANCESCO GUARRACINO ROBERTO’S
MICHAEL O’SHEA THE NINE
GIOVANNI PAPI ARMANI/RISTORANTE
AKMAL ANUAR GOLDFISH
PRABA MANICKAM FOOD FUND INTERNATIONAL
PRASHANT CHIPKAR MASTI
the best of
This 2022 edition of The Best Of Dubai Gastronomy is dedicated in memory of Sanjay Poduval. You will be missed.
CHAKALL EMMA PEARSON INNES DURAND CHATTI HEINZ BECK VIKAS KHANNA DANIEL BOULUD VINEET BHATIA FREDDY KAZADI & 3FILS FRANCESCO GUARRACINO RUSSELL IMPIAZZI NICK ALVIS ILIAS KOKOROSKOS IZY ANI SILVENA ROWE SCHILO VAN COEVORDEN BENJAMIN WAN GAL BEN MOSHE MATHIEU PÉROU TRUFFLE KHAKAR DAIKON SALAD MEMORIES OF LASAGNA IL GRANDE RAVIOLO NICOLAS LEMOYNE PRABA MANICKAM AKMAL ANUAR ANFREA MIGLIACCIO HATTEM MATTAR BEATRICE SEGONI LIBOR DOBIS MICHAEL O’SHEA HOWARD KO ROHIT SHARMA ANUP PAWAR DOMENICO SANTAGADA MARCO AQUAROLI ASHISH KUMAR CHLOROPHYLL RISOTTO SCALLOP CARPACCIO ROASTED SAGANAKI PRAWNS PACIFIC TIGER PRAWNS
68 69 70 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90-91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110
GRILLED BLACK COD LINE CAUGHT SEA BASS DOVER SOLE MEUNIERE SALMON TATAKI KARASHI-SU SAUCE GIANT LANGOUSTINE SAVERIO SBARAGLI MATTHIJS STINNISSEN FRANCESCO ACQUAVIVA MARCO ANTONIO BLANQUER TORRES PRADEEP KHULLAR SK CHOI GUIDO WESSELMAN GIOVANNI PAPI YUGAL KISHOR UROSH MITRASINOVIC KIM JOINIÉ-MAURIN PRASHANT CHIPKAR ROBERTO RISPOLI FRANCESCO BAGNATO SARMA AGNOLOTTI DEL PLIN LAMB CUTLETS MOON KYUNG SOO CRISTIAN GOYA NIGEL LOBO DAVID ANDERSON BON CHEANG THEODORE ROUVAS VINU RAVEENDERAN ALI FOUAD VIKESH SINGH DANILO VALLA UMBERTO ESPOSTO ANDRZEJ OWCZAREK DANIEL PÉREZ DELGADO ZULFIKAR CAMBAZ WASALA MUDIYANSELAG JOLBI HUACHO OMAR BASION ALFREDO ALBERGATORE ROMAIN CASTET
14 15 16 24 26 28 30 32-33 34 35 36 37 38 39 40 41 42 43 44 45 46 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67
Text ©2022 Flavel Monteiro Photo Credits - All photographs are Copyright Cover image: ©foodstorymedia and Endo Foreword and Introduction: Emma Pearson Commissioning Editor: Fabian deCastro Editorial Assistants: Maria Aquino Design: IZZY and WG Picture Editor: FJMdesign Content Creator: IZZY Media FZ-LLC and WG Magazines Published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, Goa www.wgmagazines.com publishing
Copyright ©IZZY Publishing Pvt Ltd. 2022. THE BEST OF DUBAI - GASTRONOMY is by award-winning author Flavel Monteiro. The author hereby asserts his rights to be identified as the author of this work in accordance with the Copyright Design and Patents Act 1988. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including storage or retrieval system, without permission in writing from the author.
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DUBAI IS NOT JUST A DINING VENUE – IT IS ONE OF THE FOOD CAPITALS OF THE WORLD!
DUBAI SixthTaste By definition, desserts are the end to a meal; here we start and end The Best of Dubai Gastronomy on a sweet note with two of the finest pastry chefs. It all started in 2020 to bring Dubai’s home-grown chefs together, and it is truly amazing what one can accomplish when one join efforts. It was then supported by the Dubai Corporation for Tourism and Commerce Marketing (DTCM), I released the first edition of The Best of Dubai: A Dining Experience in 2020 and The Best of Dubai: A Dining Destination in 2021. The aim was to provide readers with a taste of Dubai’s food scene and flavours – Dubai is not just a dining venue, it is one of the food capitals of the world. Dubai sits at the crossroads of East and West, it is one of the seven emirates of the United Arab Emirates. It lives and breathes a sense of possibility and innovation; Dubai prides itself as a melting pot of cultures; and this unique dining destination defines a glittering perfection with an unbelievable collection of cuisines all in one place, unlike any other city in the world. Dubai’s home-grown chefs elevate gastronomy to new levels by creating a gastronomic experience – from savoury richness to taste sensations and beyond with a burst of sweetness. Dubai is the tasting ground where new enhanced flavours connect with aromas that provide a new taste sensation – The SixthTaste. Enjoy this journey of flavours around these brilliant chefs and their restaurants. Enjoy this journey of flavours around these brilliant chefs and their restaurants. ~ FLAVEL MONTEIRO
Dubai is an amazing city and probably one of the most interesting restaurant markets in the world. It is one of those places on the planet where you find food from all the corners of the world. It’s difficult to choose all the good restaurants around the city, so The Best of Dubai is without a doubt the right place to find out what is good in the middle of all these vast and various offers. I’d have had the chance (luck) to visit some of the chefs and their restaurants. It was always a superb experience - an excellent meal and great value. As a chef, I have learned to read between lines when it comes to food and I ask myself what should be the best - the food, the service, the atmosphere and the value for money? I always say what is bad is always expensive and what is good is always worth it. So here you will find fifty+ worth places to dine. ~ CHAKALL Celebrity Chef and owner
Restaurants, chefs, trends – all of these things change daily in Dubai. What is constant is the incredible standard of food and restaurants in the city, with an ever-flowing stream of new openings keeping foodies on their toes. As a food writer and lifestyle journalist, I’ve had the job of identifying the finest dining experiences in the emirate. With over 200 nationalities catered for in the city, it’s an endless quest, and one that gets increasingly difficult and exciting as Dubai’s culinary scene evolves, as it has done at a tantalising rate. Dubai has flourished and grown to realise its dream of becoming a global gastronomical metropolis, and as a former New Yorker and Londoner, I’m resolute when I say that Dubai can hold its own among the best in the world. Sustainably sourced local ingredients are now the order of the day, elevated to Michelin standard and served with panache, while homegrown concepts like Kinoya have exploded onto the world’s culinary stage. The Best of Dubai brings the diverse culinary talent of the city together in one weighty tome, curated by the insurmountable Flavel Monteiro. Within these pages, you’ll find diverse flavours, exceptional skill and painstaking craftsmanship. Above all, you’ll discover a passion for food that transcends continents and tells a story from all four corners of the world - and you can be part of it. Make the recipes, learn from the chefs and then sit down and eat at their tables. ~ EMMA PEARSON Food writer and journalist
INÈS DURAND CHATTI
After obtaining her master’s degree in criminal law, Inès Durand Chatti decided to make her sweet passion her career. After working with Anne Sophie Pic in Valence, Ines embarked on a gastronomic journey with her husband through Africa. The discoveries allowed her to enrich her knowledge and develop her creativity. Her experiences led her to work as the executive pastry chef for the MichelinStarred Chef Pierre Gagnaire in Dubai. She then decided to focus as a pastry chef on research and development and joined Classic Fine Foods, allowing her to help chefs in their gastronomic quest. Her secret to a perfect dessert is delicate with simplicity, both in flavours and presentation. She chooses the right flavours to associate and create striking combinations, which is one of the reasons she loves to work with flowers and aromatic plants. It makes it possible for her to enhance and bring a complementarity in all subtlety to her desserts. For Inès, creating a dessert is all about the importance of having several textures to awaken the taste buds. Starting with the idea of a combination of flavours and she gradually builds the dessert with the idea of dualities like fire and ice. The secret to achieving the desired results is “you j u st have to do and redo t o find the perfect balance between flavours and t extures”.
PEAR, HIBISCUS & HONEY
While visiting a sustainable farm in Dubai was inspired by the freshness of hibiscus. As this dessert has a bit of acidity, a touch of honey was a great way to bring sweetness to the plate. The infused fresh pear brings balance to the pear confit; the fresh hibiscus leaves and flowers is a wake-up note to the plate.
TAHITI VANILLA, CARAMEL & SPECULOOS This dessert is an ode to delicacy - a light Tahitian vanilla mousse with a fondant vanilla caramel, an almond biscuit and a speculoos crisp for a moment of regressive indulgence.
This is a perfect example of a quest for textures. With this dessert, the praline works in all forms. The choux pastry with vanilla and hazelnut powder and the cracker with praline powder. The caramelized hazelnuts are inside this crisp praline with this rich mousseline. But what makes the difference is the Piedmont hazelnut praline, a true delight in one bite.
The Framboisier is my favourite cake. It’s a simple cake, but the choice of quality ingredients makes it exceptional. The sweetness of the vanilla diplomate cream, the lightness of the sponge cake and the freshness of the raspberry.
RICE, STRAWBERRY & JASMINE
One of my favourite creations; is made with a light rice mousse. As rice is very neutral, it goes with everything. However, it was not easy to find the perfect rice for this dessert as I wanted the rice with subtle flavours and well-pronounced. The choice of using the Mara des Bois strawberry for its delicate flavour; and the pronounced notes of jasmine.
SOCIAL BY HEINZ BECK
Heinz Beck is known as one of the most notable masters of gastronomy in the world. His unique interpretation of the modern kitchen goes beyond his undisputed culinary talent but includes the utmost attention towards the selection of ingredients and their transformation into innovative flavours. Beyond a career as a highly decorated chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary traditions. His profound understanding of the culinary culture is revealed in several of his books, which address more than culinary practices. One of the best sellers in the past year is Heinz’s “L’Ingrediente Segreto” (The Secret Ingredient). His other noteworthy works include “Arte e Scienza del Servizio” (The Art and Science of Service), “Heinz Beck”, “Vegetariano” (Vegetarian), “Pasta Heinz Beck” and the ingenious “Finger Food”. Furthermore, Heinz has tackled nutrition, and healthy culinary practices in “Ipertensione e Alimentazione” (Hypertension and Nutrition) followed by “Consigli e Ricette per Piccoli Gourmet” (Tips and recipes for young Gourmet) and his book is titled “Best of Heinz Beck”.
In 1998, Heinz won the Five Star Diamond Award, and in 2013 “Six Star Diamond Award”, both conferred by the American Academy of Hospitality Sciences as was the first chef in Italy to obtain such an acknowledgement. In 2000, Heinz was awarded the “Gold Medal at the Foyer of Artists”, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a chef. In 2010 he received the “Knight of the Order of Merit” from the Federal Republic of Germany awarded by Minister Friedrich Däuble. In 2016, Heinz was nominated as Ambassador of Extraordinary Italian Taste by MIPAAF by the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion of Italian Cuisine worldwide. In the same year, he was also awarded the Italian Excellence prize at the first edition of the Italian Excellences Festival. In March 2018, Heinz received a degree in Natural Bio Energies from the Popular University of Arezzo. A true culinary genius of our time with Michelin-starred restaurants around the world - La Pergola in Rome, Café Les Paillotes in Pescara, Italy, Gusto by Heinz Beck at Conrad Algarve, Portugal and Heinz Beck in Tokyo, Japan. In Dubai, Heinz oversees Social by Heinz Beck at Waldorf Astoria Dubai Palm Jumeirah – Dubai and ATTIMI by Heinz Beck in Rome and Milan.
KINARA BY VIKAS KHANNA Vikas Khanna is an internationally acclaimed Indian American chef, film maker, and author. A James Beard nominee and one of the first Indian chefs to be awarded a Michelin Star in the United States. He has been featured amongst the 10 most influential chefs in the world by Deutsche Welle and Gazette Review. Vikas was the host of MasterChef India, Twist of Taste and Mega Kitchens on National Geographic. Author of 37 award-winning books, including UTSAV (the world’s most expensive cookbook) and the creator of documentary series Holy Kitchens and Kitchens of Gratitude. He founded the Museum of Kitchen Arts, which is home to thousands of India’s unique kitchen tools and equipment, located at his alma mater, WGSHA, Manipal, India. His initiative ‘Feed India’ served more than 25 Million Meals during the Covid-19 Pandemic. In 2020, The Last Color marks Khanna’s debut as a film writer and director which was eligible for OSCARS race for the 2020 Best Feature. Described as a ‘journey of the senses and an explosion of flavours’, Vikas Khanna’s culinary collaboration with JA Resorts & Hotels began in late 2019 and received instant acclaim. Kinara, meaning by the lake, is a modern exploration of traditional Indian cuisine. Described as an ‘affordable and approachable homage to the Indian kitchen’ and inspired by the raw beauty of home cooking. From the richly diverse regions of India and South Asia, featuring authentic regional dishes with a modern twist, the menu highlights classic dishes, with a strong focus on the subtle smoky flavours of the Tandoori oven and the variety of spices for which India is famous for.
BRASSERIE BOULUD Daniel Boulud is the Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierrede-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. Daniel Boulud’s New York City restaurants include his flagship DANIEL, Relais & Châteaux member; the elegant Café Boulud with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne; two Upper West Side restaurants including the charcuterie-centric Bar Boulud and the Mediterranean-themed Boulud Sud. Épicerie Boulud, with locations across from Lincoln Center, within The Plaza Food Hall and in the Oculus World Trade Center, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world.
Beyond Manhattan the chef has created Café Boulud in Palm Beach and db bistro moderne in downtown Miami, Florida. Boulud has extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands, Bar Boulud London at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto and Maison Boulud at the Ritz-Carlton Montréal. Boulud returned to Las Vegas and opened db Brasserie in partnership with The Venetian® Las Vegas. Additionally, he then opened a second DBGB at
downtown Washington D.C.’s City Center DC, and Bar Boulud at Boston’s Mandarin Oriental. Boulud brings a true meaning of ‘gastronomie francaise’ to Dubai with Brasserie Boulud. At Brasserie Boulud they serve fresh and seasonal dishes, hand crafted to create authentic and appetizing experiences. Inspired by the French ‘art de vivre’, Brasserie Boulud offers French contemporary cuisine, rooted in tradition. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune.
INDEGO BY VINEET BHATIA
Born in Mumbai, industry veteran Vineet Bhatia grew up near an airport, and the sound of planes overhead delivered dreams of flying jets for a living. Fortunately for many, his dreams were dashed when he failed to pass a physical examination to join the Indian Air Force at the age of 17. It was at this time that he decided to go in an entirely different direction. After completing catering college, Vineet was selected to attend the Oberoi School. They hand-picked individuals from all over India and educated you for an additional two years. He went through the training, five days a week: three days in college and two days on the job. He used to finish school and would then go into the kitchen. His batch mates used to say, ‘this guy is crazy, he is trying to save money on food,’ but it was not about saving money, it was about learning. After a stint at the Oberoi, Mumbai, in 1993, Vineet moved to London where he found Indian cuisine to be disappointing. Intent on introducing authentic Indian food to London’s city dwellers, he worked at Star of India for five years and eventually, he opened Zaika with a partner, in London’s Chelsea neighborhood and the rest, is history. Zaika went on to win a Michelin star in 2001, making Vineet the first Indian chef to receive this honor. In 2004, Vineet went out on his own and opened Rasoi, which was the recipient of numerous international accolades and ultimately launched his career as a global restaurateur. Today, he operates restaurants around the world, with locations in Qatar, Switzerland, Bahrain, Mumbai, Mauritius, Dubai, and Saudi Arabia. He notably created ‘The Last Supper,’ a fine-dining pop-up at the Mount Everest Base Camp. Being named to the list of the 1,000 most influential Londoners was just one of the many accolades that Vineet Bhatia has enjoyed over the years. He has built an extraordinary reputation as one of the most exciting, creative, and accomplished Indian chefs. His culinary masterpieces show-case both the traditional and modern, as he continues to deliver a one-of-a-kind style.
FREDDY KAZADI 3FILS
Founded in late 2016 by two Emirati restauranteurs and a Singaporean, the 3Fils team lives by a diehard daringness to be different, offering a story akin to the ‘2 cents worth’ opinion of dining in Dubai’ with every bite. This laid back harbour-side communitystyle dining restaurant serves premium Asian dishes with a Japanese twist. With a hungry collective of chefs and a team yearning to offer the best in food, service and experience, 3Fils is the first home-grown restaurant to be named on the inaugural list of the best restaurant in the Middle East & North Africa for 2022.
FRANCESCO GUARRACINO ROBERTO’S
Francesco Guarracino brings a true Italian flair for fine dining. Injecting a sense of culinary theatrics, developed a range of new specialty dishes from around Italy, with tableside cooking to give diners an unforgettable and exceptional experience. From a culinary family, with his father being a revered two Michelin-starred chef, Francesco started his professional kitchen career at the age of 11. Originally from Sorrento, after graduating, he traveled around Italy, to Rome, Florence, Sicily, and Milan, to gain experience in the different regional cuisines. He developed a passion for seasonal and quality products which are of paramount importance in all his creations. Working in some of Italy’s most prestigious eateries, including Michelin-starred restaurants, Francesco worked alongside some of the best chefs in Italy, with Heinz Beck, Enrico Bartolini, Oliver Glowig, Marianna Vitale, Salvatore Bianco, Pasquale Palamaro, Gennaro Esposito, and Moreno Cedroni; and through these experiences, he learned the discipline and attitude necessary for success. His passion for fine food is profound. Bespoke menus, one-off dishes, and a personal style are key to Francesco, he blends traditional and contemporary methods in the dishes. For him, the ingredient is the king of the restaurant.
SOFITEL DUBAI THE OBELISK
Born and raised in the United Kingdom, Russell Impiazzi started his culinary journey working in a hotel kitchen at the age of fourteen through a work experience program and went on to work alongside some of the UK’s most renowned Michelin-trained chefs. He was a part of the pre-opening team for WAFI Pyramids, where he launched various popular dining venues, including Medzo, Vintage, Carters, Asha’s and Seville’s, which won several Dining Awards. Having established himself as one of the youngest Executive Chefs in Dubai at 28 years old, he was part of the pre-opening team of Atlantis Bahamas resort, was responsible for menureconstruction and concept development of a set of restaurants and bars in London, Manchester and Leeds, and helped establish the famous Parisian brand Galeries Lafayette Le Gourmet. After more than 20 years at the heart of Dubai’s food scene, Russell returned to London once more to become Executive Chef in Hilton London Metropole, the largest Hilton outside the United States. As Executive Chef at Sofitel Dubai The Obelisk, Russell is in charge of all culinary operations across five distinctive dining outlets Brasserie Boulud, Taiko Dubai, The Nine Gastropub, Bijou Patisserie and Soleil Pool and Lounge, as well as the banqueting facilities. He leads a team of 80 chefs to translate the Sofitel culture of Frenchart de Vivre through delicious creations by demonstrating his core values of authenticity, quality, creativity and sustainability.
NICK ALVIS FOLLY
With a strong culinary history and listed on the 50 Best Discovery, Nick Alvis’s achievement to date came in early 2017 with the opening of Folly at Souk Madinat Jumeirah with Scott Price. As part of a long-term, multiple restaurant partnership with Gates Hospitality, the concept was conceived from scratch, with its unfussy, innovative dishes and commitment to quality ingredients. Nick started working in several country house hotels before moving to London to work for Nico Ladenis at Incognico and Chez Nico. He then spent three years working with Gordon Ramsay in London and then relocating to France where he was part of the opening team for Gordon Ramsay au Trianon in Versaille. With his creative partnership in 2009 at Table 9 at the Hilton Creek Dubai, the Ramsay alumni played an instrumental part in developing the UAE dining scene. And in 2013, Nick went on to develop a home-grown concept Taste Kitchen, to appeal to as many people as possible, removing the limitations that can come with a high-end restaurant. Appealing to a wider demographic, including families, Nick created a brand that has gone on to open in three locations throughout Dubai. Much like the previous ventures, folly has already received an array of awards and accolades, including Time Out’s Best European Restaurant and best bar with a view.
MYTHOS KOUZINA & GRILL
Ilias started cooking at the tender age of 13, and he realised how much he liked making people happy with food. At 15, he decided to further his culinary dream and study at the Culinary Academy. He was advised by the principal that it would be better to finish school first, get a proper education and then come back and start his culinary journey. So he took his advice and graduated from high school and then went to university to get his degree in Business Administration. Since he had already decided that cooking is what he wanted to do, he took up working in several restaurants, jumped from one restaurant to another working with some of the best chefs in Greece. Ilias brings authentic Greek food to the table. His simple yet appetising menu is a compilation of traditional Greek recipes and dishes. He heads Mythos Kouzina & Grill, NOLA Eatery & Social House and Kilikio by Mythos in Dubai. Mythos echoes the details of a modern taverna with an upgrade to the traditional charm, without losing its fun spirit, warmth and vibrancy.
IZU ANI GAIA
Born in Nigeria and raised in London, Izu’s passion for the kitchen began at a young age, from cooking breakfast at home to his home economics classes at school. He finished his studies and launched into his career by joining Michelin star restaurant The Square at the Mayfair where he started doing pastry and progressed from one section to the other and finally to the meat section. Four years later, he was inspired to travel to France to experience Nouvelle cuisine first hand and lived there for 6 years, which encouraged and influenced his culinary style and flair for French flavours. Working at two Michelin star La Bastide Saint Antoine and the world-renowned, three Michelin star Auberge de L’Ill. After France, Izu set his sights on Spain where he gained invaluable experience at renowned restaurants - Arzak and Mugaritz, each offering him kitchen experience in very different culinary fields; it was a new level of cuisine. Returning to London, Izu continued his culinary journey by relaunching the menu at Vanilla. He drew inspiration from his time in Spain and in the process became well respected for his innovative flavours and techniques. It was during this period that Izu was offered the opportunity to relocate to Dubai, to launch the French restaurant, La Petite Maison. As a concept creator of Carine and Gaia, Izu believes that as a chef he tells a story through his food, foods belongs to the culture it comes from, by understanding the culture, you have the privilege of understanding how to extract the food experience and tell the story as from the sources. His aim in life is to keep adding to his life journey through food and lets him explore his limits of creativity.
Growing up in the city of Plovdiv, or Philibe, an old Turkish city, which was once part of the glorious Ottoman Empire, later and now part of Bulgaria. Silvena Rowe’s childhood was the most delicious, colourful and inspired journey through food, eating was and still is a huge pleasure for her. Rowe is the leading vegan chef in Dubai, with her beautiful Nassau restaurant in Jumeirah Golf Estates. Her culinary philosophy is simple - You are what you eat, so she makes sure to cook the most delicious food, with the most super foods, antioxidants and organic ingredients. “Food is the original medicine, so when I create food, I do so with intention, I tend to avoid completely sugar, almost no salt, all my meat is highest quality, grass fed, fish ideally to be wild, lots of fibre and my cuisine tends to be mostly plant based. I was the first chef in the UAE that popularised locally grown UAE organic produce, to date I remain an ambassador of UAE locally grown food”. Her ideal plate is mostly plant-based with some high quality non plant based protein, like grass fed meat or wild fish or seafood. She aims to cook mostly with locally sourced ingredients and her food is full of colours and textures, and aims for the rainbow colours when she create her plates. Her main consideration when she chooses ingredients is that they are humanly sources, produced or grown, local whenever possible, always organic and free of hormones and antibiotics. The most important combination for her is passion, creativity and of course beautiful produce.
SCHILO VAN COEVORDEN TAIKO
Schilo began his culinary journey at the Culinary School in Rotterdam and started his apprenticeship in La Villette, a classic Rotterdam restaurant. He then left for Belgium to work with Roger Souverijns at Scholteshop Restaurant (two Michelin stars). Having immersed himself in the creative realm of the culinary arts, he returned to Rotterdam and joined Parkheuvel, a two Michelin star restaurant. His gastronomic adventures continued and a few years later in 1992, Schilo became the head chef of the Lowndes Hotel in London. he was then transferred by Hyatt to Dubai to open their first new style, cutting edge restaurant, Focaccia. In 1996 he met H.E. Sheikh Mana bin Khalifa Al Maktoum who asked him to be part of his team, to open and operate the pyramids complex at Wafi City. After this experience, Schilo went on to work in Japan for the Hyatt Regency Osaka and at the China Club by Sir David Tang in Hong Kong. In 2008, he opened his signature restaurant named Schilo, which received great acclaim. In 2011, he moved back home and was appointed Executive Chef in charge of all F&B of the Conservatorium Hotel in Amsterdam. Here, he also carried Tunes Restaurant & Bar by Schilo, a concept that puts modern Dutch cuisine back on the map. After two years, Schilo introduced an Asianinspired tapas menu in Tunes Bar. In 2020, Schilo was asked to bring Taiko to Dubai. In November 2020, Taiko Dubai at the Sofitel the Obelisk opened its doors. At the same time, Schilo van Coevorden got appointed as Executive Chef for The Set Collection. Schilo has a solid culinary and creative base, an impressive background in opening culinary attractions which have all become very successful and real ‘places to be’ for the local clientele and international visitors. Schilo has an immaculate eye for detail, great interpersonal relationship skills both with guests and those that are working for him, coupled with an excellent understanding and business sense support the objective to establishing a profitable Food and Beverage division in the hotels.
BENJAMIN WAN COYA
Born in Liverpool, UK and moved to London at age 12. Benjamin grew up in a kitchen environment; his father was a chef who owned 2 restaurants. It was Marco Pierre White’s book White Heat which really pushed him into pursuing the culinary arts as a career and led to his move into a catering college. He was very fortunate and his second job was to work for Marco Pierre White at The Restaurant. His first job was at the L’Odeon, the 1990s renowned French casual restaurant for rustic French food from the southwest of France by Bruno Loubet. From there he went on to work with Marco Pierre White at The Restaurant and The Oak Room. Benjamin continued through fine dining cooking, working for Philip Howard at The Square as well as working for Richard Neat and Gary Rhodes. France, London, Dubai and Hong Kong were his next destinations. After six months of training in Coya London, Benjamin assumed the role of head chef for Coya in Dubai before taking the role of Middle East Executive Chef with the opening of Coya Abu Dhabi and pop ups in the Middle East. His philosophy is all about using the best quality of ingredients and then keeping it simple with letting the ingredients speak for itself.
GAL BEN MOSHE PRISM
Growing up in Tel Aviv, Israel, Gal Ben Moshe grew up on eclectic food; this allowed him to be openminded and accept creativity in food. At 15, his parents separated, and he had to finance himself, he worked as a fishmonger since both his parents were bankrupt. Two years later, he started working at Mul Yam, a French fine dining restaurant in Tel Aviv. Being disappointed at 21 with how fine dining restaurants were precieved in Israel, he moved to London where he worked with Jason Atherton and Marcus Wareing. Two and a half years later, Gal returned to Israel to manage the kitchens of Hotel Montefiore but was met with the same fate of being disappointed. He then moved to Chicago where he worked at Alinea for six months, and in 2012, he moved to Berlin and opened GLASS Restaurant. Since his cuisine is not grounded in traditions, Gal does not make any pretense of authenticity. His menus are inspired by ingredients that each season brings from the terroir of Levante and tries to combine these unique ingredients of the region by turning them into modern fine dining without leaning on the classical ways of treating these ingredients. And he takes them in a new direction by creating a new culinary language.
MANOIR DE LA RÉGATE
Mathieu Pérou was introduced to the kitchen at a very young age, he took the reins of Manoir de la Régate, an establishment opened by his father in 1995. Being inspired by his various experiences with the Ibarbourse brothers and Thierry Drapeau in France, Peter Gilmore and Tetsuya Wakuda in Australia and in the US with Corey Lee, Pérou finally took the reins of the Manoir de la Régate, an establishment opened by his father in 1995. Awarded with a Green star in 2020 and a Michelin star in 2021, Pérou reproduces what he learnt from his grandfather and father, he gives pride of place to the products of his region through a gastronomic cuisine of great sensitivity and great technical mastery. Having forged close relationships with his farmers, growers and artisans. Pérou selects them locally for their commitment to sustainable food and for the consistent quality of their exceptional products, for example by abandoning fish from the ocean to get closer to a fisherman on the Erdre and only offer freshwater fish to my customers. Mathieu Pérou has everything of a perfect chef.
TRUFFLE KHAKRA by PRASHANT CHIPKAR INGREDIENTS 2 plain khakra’s 5g lamb lettuce 10g white truffle oil 6ml chilli oil 15g truffle caviar 6g black truffle 15g Philadelphia cheese 20g cooking cream 60g wild mushroom sauce Method Heat a pan on low heat, add the wild mushroom sauce, Philadelphia cheese, truffle oil and cream. Let it simmer for a few minutes and keep aside. On a plate place the khakra, drizzle it with chili oil and put the mushroom sauce in the centre. Add the truffle caviar on the sides of the sauce and garnish with the lamb lettuce and black truffle.
DAIKON SALAD by SCHILO VAN COEVORDEN INGREDIENTS Thinly sliced daikon Takuwan root Blanched green asparagus Avocado slices Enoki mushroom Daikon cress Field lettuce Chives Daikon dressing 400g daikon 200g ginger 20g garlic 150g pickled ginger 130g soy sauce 50ml pickled ginger juice 500ml vegetable oil Method Blitz smooth in a blender add salt to taste. Peel the daikon, cut it length wise in a square and make thin slices. Cut the takuwan in sticks of 6 centimeters. Clean the asparagus and also cut these in pieces of around 6 centimeters. Cut the avocado length wise in a nice piece. Have the rest of the items ready so you can the assembly of the roll. Place a daikon sheet on the chopping board and start placing the ingredients in the sheet. When all items are on the sheet, start make the roll. Do not apply to much pressure, then the items could get squeezed out. When you made a nice roll, keep it together with a single piece of chives. The chives have to be dipped in hot water.
by SCHILO VAN COEVORDEN
MEMORIES OF LASAGNA by FRANCESCO ACQUAVIVA INGREDIENTS Pasta dough 400g white flour / 200g semola flour / N8 yolk / N2 whole eggs 400g white flour / 200g semolina flour / N8 yolk / N2 whole eggs In a mixing bowl, mix all the ingredients until the dough is smooth. Cover with cling film and let it rest in the fridge for an hour before use. Ragu Bolognese 500g beef mince meat / 50g onions / 50g celery / 250g tomatoes, peeled / 50g carrots / 50g olive oil / salt and pepper for seasoning Pour a spoonful of olive oil in a pan on medium heat and add the mince meat. Mix until the meat separates and is cooked. In a pot with olive oil cook the onions, the carrots and the celery for 5 minutes. Add the mince meat, tomatoes and season with salt and pepper. Simmer for 5 hours. Bechamel 500g milk / 50g flour / 50g butter / pinch of nutmeg / salt and pepper for seasoning In a pot melt butter then add the flour and cook for a minute, add the warm milk and whisk until it s cooked. Add a pinch of nutmeg and season with salt and pepper.
Tomato sauce 300g cherry tomatoes / 50g olive oil / 15g basil / salt for seasoning / sugar if required In a pot with the olive oil cook the cherry tomatoes for 30 to 35 minutes. Remove from the heat, add the basil and let it infuse for 10 minutes. Remove the basil pass it through a strainer and season with salt. Add sugar if required to balance the acidity. Pesto sauce 50g basil / 40g ricotta cheese / 15g pine nuts / 1.5g salt / 15g olive oil / 30g parmesan cheese / 10g pecorino cheese Mix all the ingredients in a Pacojet, then freeze and then blend. Repeat this process 3 times or until the pesto is smooth, creamy and mix together. Keep in the fridge. Parmesan chips 100g water / 30g flour / 50g parmesan cheese / 20g olive oil Mix all the ingredients with hand blender and strain. Cook the chips in a small pan with a touch of olive oil for 2 to 3 minutes. Remove and let it rest in a warm place. Parmesan sauce 200g cream / 200g parmesan cheese / 15g olive oil In a pot warm the cream to 37C, add the parmesan cheese powder and the olive oil. Mix with a hand held blender for 2 to 3 minutes until it is smooth and creamy. Pasta Roll the pasta dough or pass it through a pasta machine and make 1 inch strips. Lay a strip of pasta dough and place a bit of egg yolk, a bit of the béchamel and a bit of Ragu Bolognese sauce. Place a strip of pasta dough and shape it into a tortello. In a pot with boiling water with salt, cook the tortelli for 2 to 3 minutes. Finish cooking it in a pan with a tablespoon of water, olive oil and parmesan cheese. Season it with salt and pepper.
IL GRANDE RAVIOLO by FRANCESCO GUARRACINO INGREDIENTS Pasta dough 750g flour / 30ml extra virgin olive oli / 30ml pasteurized whole eggs / 30ml pasteurized egg yolks Method Mix all the ingredients into mixing bowl till a dough is formed. Once a non-stick dough is formed, cover the dough with cling film and allow it to rest. Pappa al pomodoro 50g tomato sauce / 15g sour dough bread / 20g white onions / 75ml extra virgin olive oil / 5g salt / 3g black pepper / 10 basil leaves / 1 garlic clove Method Start by cutting the onions into juliennes. Heat a pan with the extra virgin olive oil, slow cook the onions and season with salt and pepper. Once the onions have softened, add the tomato sauce, and continue to cook for 10 minutes. Add the basil and garlic to the sauce and continue to cook for another 10 minutes. Then add the sliced sour dough bread to the sauce, once the bread has is soaked into the sauce, mix until the bread breaks down into the sauce. After the sauce has thickened in its texture due to the bread, strain away remain bread particles and adjust with salt and pepper to taste.
Tomato Water 50g corbarino tomatoes / 50g datterino tomatoes 50g spunzillo tomatoes / 25g fresh burrata / 5g salt 3g pepper / 2g garlic oil / 50ml extra virgin olive oil 8 basil leaves Method Add all the ingredients into a mixer and roughly blend on high for few seconds. Then strain and set aside the mixture overnight to get as much water out of the tomato blend. Preparing the raviolo Proceed to flatten the pasta into a pasta machine till your desired thickness. Stuff the ravioli dough with the Pappa Al Pomodoro bread mixture and burrata. Close the ravioli and ensure the edges are jagged. Cook the prepared ravioli in salted water. Separately before plating the dish, cook down the tomato water that was previously prepared till it reaches a thicker texture and then proceed with plating. Plating Add 2 raviolo’s (facing opposite directions to form a circle) on the plate and cover the raviolo’s with a thin layer of the thickened tomato water from the pan. Garnish with black dried olive powder (dried overnight and then blended finely) and top with the basil leaves.
With over 15 years of experience in his chef’s apron, Nicolas is responsible for the kitchen of Brasserie Boulud, introducing its concept to Dubai’s culinary landscape. From the curation of a seasonal menu to the creation of a variety of specialties, Nicolas will work closely with two-Michelin star chef Daniel Boulud to bring contemporary French cuisine and way of life, rooted in tradition. Originally from France, Chef Nicolas Lemoyne’s entry into the world of gastronomy is an unconventional one. At the age of thirteen, with no intention of becoming a chef, Nicolas completed a three-day internship at a very small restaurant where he discovered his passion for gastronomy. Cooking for the very first time, Nicolas immersed himself in flavors he had previously never indulged in, including duck gizzard, chicken liver, beef tongue and more. Thrilled by the experience and taste buds thoroughly tickled, he was determined to pursue a career in the culinary arts. It soon became a running family joke that Nicolas chose his career path after having tasted a beef tongue. While obtaining a professional culinary and hospitality diploma in Metz, France, Nicolas worked at various restaurants and further developed his talents. Nicolas began his culinary journey by working as Chef de Partie for three years at Paul Bocuse, a three-star Michelin restaurant in Lyon, France. It was this experience that gave Nicolas the foundation to move abroad and work as a Sous Chef at Restaurant Orient8, Hotel Mulia in Jakarta, Indonesia. Nicolas then relocated to the USA where he became Banquet Chef at two-Michelin star restaurant Daniel in New York, where he was amazed and inspired by the ingenuity of Daniel Boulud’s cuisine. Nicolas went on to take his first position as Chef de Cuisine with Jerome Bocuse in Orlando, and for four years was able to express himself creatively in the kitchen and experiment between the classic and modern styles of French cuisine.
FOOD FUND INTERNATIONAL
With a Master’s degree in Business Administration and prior to these studies Praba Manickam had previously attained a Bachelor of Science in Hotel Management, all whilst gaining experience as a commis chef across hotels in India. Although his parents advised him to focus on engineering that offers a secure job and a good future, he took the choice for professional development in cooking with great passion, observing the dynamic field of expression. His ambition to travel the world took him to the Middle East where he joined Food Fund International (FFI) in 2007, his first role showed progress through the kitchen hierarchy of The Meat Co., a renowned speciality steakhouse serving the finest cuts of meat in the most picturesque locations of Dubai and Abu Dhabi. His name may not ring a bell with many in the culinary circles but he has had his fair share of awards and accolades from Best Commis Chef in the Middle East to Head Chef Of The Year to Taste New Zealand Chef Of The Year and Chef Of The Year. As the Group Executive Chef, Praba is responsible for overseeing 11 brands and 21 restaurants and a team of 350 chefs across the Middle East, South Africa and Europe. With every new brand launched by FFI, Praba reinvents Dubai’s restaurant business.
AKMAL ANUAR GOLDFISH
With over 20 years of culinary experience, Akmal Anuar takes pride in having worked with some of the renowned chefs like Dan Hunter, Luis Andoni Aduriz and Yasuhiro Sasajima. Born in Singapore, he started his culinary journey at an early age helping out his parent’s hawker stall which has inspired him to be a chef. Having his own style and identity, Akmal was the Head Chef for over 7 years at the famous Iggy’s Restaurant in Singapore, recognized in the prestigious World’s 50 Best Restaurants, securing the 26th position in 2012 and voted No. 1 restaurant in Asia. While at Iggy’s, he cooked for famous dignitaries and celebrities including the late Lee Kuan Yew, Singapore’s founding father. In Singapore, he participated in exhibitions and culinary competitions such as the San Pellegrino cooking cup and represented the country in the San Sebastian Gastronomica. He displayed his culinary skills alongside legendary chefs like Tetsuya Wakuda of Tetsuya’s Sydney and Massimo Bottura of Osteria Francescana, to name a few. In 2014, Akmal moved to Dubai and joined the Starwood Group to head Zengo, Le Royal Meridien Beach Resort and Spa’s Pan-Asian restaurant in collaboration with Richard Sandoval Hospitality. The move to Dubai has provided Akmal the business and management essentials to run food and beverage operations. He participated in a culinary convention, Parallelo Norte in Monterrey Mexico alongside Joan Roca of El Cellar de Can Roca. In late 2016, he established 3Fils located in the Jumeirah Fishing Harbor In 2019, he set up White Rice Consultancy, offering food and beverage consultation, concept creation, brand management and joint venture with projects now underway in the UAE and in Singapore. 2021 saw a collaboration between Akmal and Sunset Hospitality Group, with the opening of Goldfish Sushi & Yakitori, a new dining concept at Galleria Mall which has introduced food lovers the true taste of Japan.
AL MAHARA BURJ AL ARAB JUMEIRAH
Al Mahara, meaning ‘Oyster Shell’ in Arabic, is an extraordinary seafood restaurant located at the iconic Burj Al Arab Jumeirah. Offering a truly immersive dining experience designed to incite an explosion of the senses, this culinary masterpiece is set against a backdrop of a tropical reef aquarium. The Al Mahara kitchen is now home to acclaimed Michelin Chef Andrea Migliaccio. Despite working under some of Europe’s most celebrated chefs, Andrea Migliaccio’s greatest mentor was his grandmother. He grew up on the island of Ischia, just northwest of Capri, and surrounded by the very best Mediterranean ingredients from an early age. His father worked on boats all over the world and his mother had a full-time job, so he and his three brothers spent most of their time at their grandmother’s house, who was known as one of Ischia’s best cooks. ‘My grandmother was constantly cooking for huge groups of people – there were family members and neighbours at the table all the time,’ says Andrea. ‘There was always such joy in the air.’ Andrea’s cuisine is inspired by the simple principles of innovation and tradition. Showcasing classical dishes, whilst paying the utmost respect to seasonal ingredients and handpicking the best ingredients – Andrea curates a paradise of tastes and flavours as an ode to his late grandmother.
THE MATTAR FARM
Hattem Mattar has taken the backyard grill and turned it into a culinary movement. Just seven years ago, the UAE-raised chef had never tasted authentic US barbecue. Today, The Mattar Farm is Dubai’s first and only artisan smokehouse and Hattem is one of the most celebrated chefs in the region, famed for his tender, juicy brisket, smoked meats and tallow ice cream. Hattem was first inspired to start grilling by his mother, whose love for food often brought the family together during his childhood, though it was under the guidance of Texan pitmaster Bryan Bracewell that he fully learned his trade. After his eye-opening visit to the US state, Hattem returned to Texas as an apprentice to Bryan, a third-generation pitmaster and owner of Southside Market & Barbecue, the oldest smokehouse in Texas. By combining his Egyptian roots and family recipes with techniques he discovered in the smokehouse, Hattem developed unique fiery creations, including traditional molokhia cooked in smoked chicken stock. After returning to Dubai, word of Hattem’s unique methods spread and the Egyptian father of two was met with huge demand for his food. Hungry locals would call day and night asking for smoked meat and after strangers began showing up at his house expecting to be fed, Hattem decided to take his hobby one step further. Initially, Hattem set up business as a pop-up, serving pastrami and brisket around Dubai, before launching his first permanent home at Time Out Market Dubai in 2021 and collaborating with Souk Madinat Jumeirah the same year. Now, Hattem is best known for his legendary beef brisket, incorporating spices from the US, Egypt, Syria, Sudan and the UAE, as well as the original recipe given to him by Bryan. His latest venture at Expo serves as a celebration of his incredible flavours and talent with a grill.
PIERCHIC JJUMEIRAH AL QASR
With its serene waterside setting floating above the tranquil azure waters of the Arabian Gulf, Pierchic sits resplendent on the UAE coastline as the ultimate in distinctive destination dining. Perched at the end of a private pier, the beloved Dubai institution offers refined coastal Italian fare inspired by the colourful and diverse cuisine of the nation’s scenic seaside regions, transporting its guests to Italy, by way of one of the most celebrated chefs of the Marche region, Beatrice Segoni. As a culinary doyenne of Florence, Chef Beatrice learned her craft as a student of the great chef Gianfranco Vissani, who taught her the power of simplicity and combining flavour with ease and elegance to lead the customer of a journey through the senses, which is reflected in Pierchic’s menu as art on a plate. Through her singular modern expression of flavour, diners will indulge in signature specialty handcrafted pasta and abundant seafood whilst drinking in the views of Dubai’s iconic Burj Al Arab and the city’s beautiful seascape beyond.
LIBOR DOBIS ROKA
Slovakian-born Libor Dobis started his culinary journey in London in 2004 at the Italian restaurant Sapori by Stefano Cavallini. With a passion for South-East Asian flavours and cooking techniques, Libor went on to work at well-known restaurants Nobu, Nahm, and Naamyaa by Alan Yau. In 2014, Libor joined the ROKA, known for its unique style of contemporary Japanese cooking and award-winning Japanese robatayaki concept. Working at both the Mayfair and Canary Wharf locations, Libor worked his way up to head chef. He then moved to Dubai in 2019 to launch Roka Dubai as the executive head chef.
Born in the United Kingdom, Michael always aspired to be a chef. From a young age, baking with his mum sparked a passion in him and at the age of eleven, he started working as a kitchen porter over the weekends at a small countryside hotel. As time passed, Michael’s skills and love for the culinary world earned him the responsibility of preparing soups and salads for the hotel. Driven by passion, Michael went on to study at Cambridge Regional College from 2005 to 2008, where he obtained several qualifications including NVQ Level 3 Professional Chef, NVQ Level 2 Food Service and more. While studying, he simultaneously interned at a two Michelin star restaurant, Midsummer House, working alongside Daniel Clifford. Michael began his career as a Demi-Chef de Partie at Gordon Ramsey’s Maze Grill that was headed by Jason Atherton. From there he went on to nurture his skills at the Royal Automobile Club in Pall Mall before moving to Swissôtel The Howard in London in 2010. A year later, he went on to work as Chef de Partie on a Disney Cruise Line where he was responsible for the fine dining restaurant. Soon after, he joined the Gherkin’s 30|40 Restaurant and Bar as Chef de Partie working closely with Michelin star chef Arnaud Stevens. In 2012, Michael traveled across Australia, embarking on a culinary adventure working at various outlets throughout his travels. Additionally, while cruising the Bahamas, he gained invaluable experience working at one of the best restaurants at sea alongside three Michelin star chef Arnaus Lallement. Returning to the United Kingdom in 2013, Michael began working as Chef de Partie at Coworth Park, part of the Dorchester Collection. In 2014, he relocated to Dubai in the capacity of Junior Sous Chef at Geales Restaurant at Le Royal Meridian after which he moved to the Jumeirah Restaurant Group, heading the kitchen of The Ivy Dubai, Pier Chic and The Agency. Michael heads the kitchen at The Nine Gastropub, at Sofitel Dubai The Obelisk.
HOWARD KO CÉ LA VI
Raised in Los Angeles, Howard recognised a deeprooted love for food and found himself exploring his curiosity in the kitchen throughout his childhood. To pursue his dream of becoming a chef, he moved to New York to train at The Culinary Institute of America, which focuses on culinary, baking, and pastry arts education with renowned alumni including Anthony Bourdain and Grant Achatz. He began his culinary journey in 2006 at DANIEL, a Michelin-starred restaurant in New York, one of the most prolific restaurants in the world. Having worked with several Michelin-starred restaurants across New York and his home state, California including Picholine, Restaurant Mélisse, The Restaurant at Meadowood and The French Laundry, he worked alongside Timothy Hollingsworth, famous restauranteur and winner of Final Table. Howard has reinvented classics by finding the ideal balance between tradition and modernity. His commitment to delivering well-thought-out and provocative fine cuisine has built him a gastronomical fan club across the United States. He continues his incredible journey at CÉ LA VI and creates dishes using inspiration from his favourite food capitals of the world – Los Angeles, New York City, San Francisco, Shanghai and Tokyo. This young, creative, ambitious chef believes in locally sourced produce and ingredients.
Rohit Sharma, head chef of Armani/Amal, originally from Delhi, India, came to Dubai in 2011. On a mission to advance his culinary career. His love for gastronomy is owed much to the influence of his mother and both his grandmothers amazing cooking that sparked a deep-seated love for food. Initially, he wanted to pursue a career in sports, it was his mother who persuaded him to consider hotel management as an opportunity to travel the world and broaden his horizons, so he obtained a bachelor’s degree from the Institute of Hotel Management, Gurdaspur, India, which is where he discovered his passion for culinary creativity. This was followed by a master’s in international hospitality from Vatel International Business School in Nîmes, France. His career started in France in 2008 as an apprentice at the Michelin starred L’Auberge Du Père Bise, Talloires before a stint in the UK. In 2011, he came to Dubai to work under the legendary team at Reflets par Pierre Gagnaire before joining award-winning Indian restaurant Armani/Amal at Armani Hotel Dubai.
LITTLE MISS INDIA
Growing up in a large family that was very close and dining together where friends and family come together to cook, this was an essential part of Anup’s childhood. As a result, it wasn’t difficult for him to choose a passion that he would pursue professionally, which would keep his soul and the people around him happy. At 14, he decided to become a chef and enrolled at an up-scale hotel management school in India. He received a post graduate culinary degree at the Oberoi Centre of Learning and Development and was part of the Delhi Management Programme, where they handpick 10 chefs per year to be part of the school. He started off working alongside people considered veterans in the kitchen who were trained by French chefs at The Oberoi Mumbai and had the privilege to work with chefs from around the world. This taught him the knowledge that expertise has to be earned, that nothing in life is achieved easily. One of the most influential chefs who shaped his career is Alain Gobeil, Alain showed him that keeping things simple is a great culinary approach and used to say that ‘being simple is very difficult’. Anup truly believes that the most important thing is to respect ingredients and not to overthink and complicate dishes, menus or concepts. Simplicity and consistency are key to running a successful kitchen. The inspiration behind each dish should be to satisfy all of the senses, from its appealing look, mouth-watering smell to unforgettable taste – every one of a customer’s senses should be equally satisfied.
DOMENICO SANTAGADA ALLICI
Having worked his way through the kitchen ranks, Domenico Santagada found the art of cooking very special, he was immersed at a young age into the natural beauties of vegetables and locally sourced products. Growing up in Calabria, Southern Italy, Domenico got his first opportunity to embark on his culinary adventure with Francesco Mazzei in London, giving him his first fine dining experience insight into the arts of culinary. Following that, he moved to Dubai as part of the pre-opening team of Conrad Dubai, where he had the pleasure to work with Massimo Mantarro. He then moved to Marco Pierre White Steak House where he rose to the rank of sous chef. Domenico then joined Meraas where he brought to life a homegrown concept from scratch as a head chef. During this time, he had the pleasure to meet, discuss, elaborate on concepts and broaden his knowledge with renowned chefs such as Tim Raue, Galvin Brothers, and Virgilio Martinez. This melting pot of experiences allowed him to assemble his kitchen from renderings, fittings, equipment and subsequently develop and curate a southern Italian seafood menu with its touches of elegance and simplicity. Foraging, hunting, and fishing played a big part in Domenico’s upbringing, giving him a different approach to how to see things in a kitchen. These inspirations from his childhood helped him to create dishes as he enjoys discovering new flavours, products, styles of cooking, expanding his culinary savoir-faire. He heads the kitchen of Alici at Bluewaters Island, where he features Amalfi Coast and Southern Italian specialties.
ROCKFISH JUMEIRAH AL NASEEM
With silver and white interiors, a sandy terrace overseeing the iconic Burj Al Arab and waves lapping the shore, Rockfish in Jumeirah Al Naseem serves up Mediterranean-style seafood in glam but unstuffy surroundings serving fresh seafood, sublime signature dishes and stunning sunsets. Passion and simplicity are the main ingredients of the menu that takes inspiration from the coastal cuisine of Tuscany. Taking guests on a journey to the modern Mediterranean is Executive Sous Chef Marco Acquaroli, an Italian chef born and raised in Sarnico, a small town in the region of Lombardy. Over the years, Marco has travelled and worked in luxury 5-star hotels and in some of the finest Michelin starred restaurants across Europe, Africa, and the Middle East, including Piazza Duomo in Italy, Domaine de Chateauvieux in Switzerland and Il Palagio in Denmark. With more than 10 years of experience in the culinary world, Marco is known to create exquisite delicacies that are not only highly regarded by peers but is reflective in every dish brought to the table at Rockfish from the coasts of Italy.
ASHISH KUMAR KINARA
Growing up in a military family in India, Ashish Kumar experienced life across many different parts of the country since his father was posted to various locations with the national army. It helped Ashish develop a profound understanding of the diversity of regional Indian cuisine and hunger for international culinary exploration. Coming from a family of accomplished cooks, his mother famously began a tradition of mastering the signature cuisine of that region. Ashish began his formal training with a Bachelor of Tourism Studies and then undertook an additional 3-year graduate degree Bachelor of Science in Hospitality and Hotel Administration, he then spent 18 months in a Kitchen Executive Training Management training program with ITC Hotels. His first restaurant experience was in 2006 at the Westview Bar and Grill, in Kolkata, West Bengal. From there on he experienced rapid growth in the kitchens at 5-star luxury hotels across Mumbai, New Delhi, Agra, and Bangalore, before moving to Abu Dhabi in 2014 to become an Etihad Airways InFlight Chef. In 2015, he was appointed as Chef de Cuisine for Atul Kochhar’s Benares in Madri. He then went on to assist Greg Malouf with the opening of Zahira at The H Hotel Dubai before becoming Head Chef of Moombai & Co restaurant at The H Hotel in 2017. As Vikas Khanna’s chosen protégé, Ashish has been leading the team as Chef de Cuisine of Kinara by Vikas Khanna since 2019. After Kinara’s success, Ashish went on to open Ellora by Vikas Khanna at JA The Resort.
CHLOROPHYLL RISOTTO WITH TEXTURES OF SICILIAN RED PRAWN INGREDIENTS 80g Acquerello rice / 2 Sicilian red prawns / 10g parmigiano reggiano 24 month / coriander leaf / 10ml extra virgin olive oil / red rubin basil / borage flower / dianthus flower / 1tbsp tomato paste / dill / 1 lemon, zest / 1 shallot / 1 celery stick Method For the Chlorophyll Spinach leaf / celery leaf / rocket leaf / basil / coriander parsley Blanche it in salted boil water for 15 second all the leaf, remove and place it in a bowl with ice salted water. Place all the herbs in Paco jet glass and preserve in a cool place at 18C for 2 hours. Blend it and should have a smooth texture and consistency. The prawns: Divide it into three parts - tail, carapace and head. Cut into three piece the tail and marinate it with olive oil, lemon zest, sea salt and preserve. The carapace: sear in a saucepan celery, carrot and cut
by GIOVANNI PAPI
the onion into small cubes, add water and boil for 50 minutes. Add the tomato paste and strain. Place the prawn heads below a lamp and dehydrated for 4 hours until crispy, blend the prawn head into a fine powder and this will used to season the risotto. In saucepan seared half shallot with 10 ml of olive oil, remove it after 6 minutes. Add and roast the risotto for at least 3 minutes, start the cooking process with the bisque for 16 minutes, always monitor the rice and stock at the same level. Last important step, add to the risotto a generous spoon of chlorophyll to make it green, add the parmigiano reggiano and extra virgin olive oil. Complete the dish with the marinated prawn tail on the top, herbs salad and season with the prawn powder. This preparation is 100% zero waste and sustainable.
SCALLOP CARPACCIO by DOMENICO SANTAGADA INGREDIENTS Carpaccio 2 scallops 10g mazara prawns dust 20g trasmontanus caviar 20g sour cream Method Remove the scallops from the shell using a paring knife detaching the muscle along the flat-side of the shell. Repeat this on the concaved side. Clean the scallops, remove the coral and the roe, preserve only the meat. Cover each side of the scallop in mazara prawns dust and compress the scallops in order to achieve a round shape and freeze it overnight. Lemon dressing 100ml olive oil 20ml fresh lemon juice 1tsp Dijon mustard Method Assemble all the three ingredients into a mixing bowl and whisk thoroughly until it is emulsified. Garnish Sorrel leaves and Malden salt
Plating Slice the scallops in thin slices and place it on the plate. Dress scallop carpaccio with your lemon dressing and Malden salt, place the sour cream on the carpaccio with the help of a piping bag and cover each dot of sour cream with the caviar and finish with sorrel leaves.
ROASTED SAGANAKI PRAWNS INGREDIENTS 5 black tiger prawns 11-15 2g fennel seeds 10g tomatoes, chopped 10g onions, chopped 20ml chardonnay 3g parsley 10g feta cheese 4ml white wine vinegar Saganaki sauce 3kg datterino tomatoes 1kg red onions 100g garlic 500g tomato paste 2l lobster bisque 200g sugar 200g paprika powder 100g salt 50g pepper
by ROBERTO RISPOLI Method Heat the pan on high level, place the prawn in the pan seared from both side golden brown colour add fennel seed chopped tomato, onion and green capsicum. Deglaze with the chardonnay. Once deglaze pour the saganaki sauce in pan, make sure sauce is coating to the prawns, finish with parsley and white wine vinegar and feta crumble. Arrange the prawns in plate then spared the sauce on top of the prawns. Saganaki sauce Cut tomatoes into halves and arrange on a tray, put the tray in a pre-heated oven at 140C for 45 minutes. Sautéed the tomatoes, add garlic, a little bit tomato paste and cook on low heat. Add the roasted datterino tomatoes and cook until tomatoes become a sauce. Add the lobster bisque into the pot keep it on low flame for an hour, season with salt and pepper.
PACIFIC TIGER PRAWNS CRAB FAT EXTRACT, SEA GRAPE SALSA & GARLIC CRUMBLE by JOHN BUENAVENTURA INGREDIENTS 120g black pacific tiger prawns 50g sea grapes 30ml candyland tomato juice 5ml Calamansi juice 5ml coriander juice 5ml red onion juice 50g crab fat extract 30g star margarine 5g black garlic 1pc vanilla stick 20g whole garlic 10g black garlic
Method Start making the crab fat extract by sautéing some garlic on a pan, add the crab fat and shellfish stock, simmer for 5 minutes and add the vanilla stick. Reduce the sauce and finish with it with a dollop of star margarine. Mix the sea grapes salad with the tomato uice, Calamansi and coriander, add a touch of corn oil and some small dices red onions for texture. Set aside in the fridge. Peel and devein the prawns leaving the head and the tail on. Season with salt and pepper and grill over charcoal. Assemble the dish by placing the sea grapes salad on the plate, add the grilled tiger prawns on top and drizzle with the crab fat sauce. Finish the dish with garlic crumble and black garlic oil. Serve Immediately.
GRILLED BLACK COD AND KOSHIHIKARI RICE by PRADEEP KHULLAR INGREDIENTS 2pcs black cod steak, 60g each 2tsp turmeric powder 1tsp red chilli powder Salt for seasoning 2tsp ginger garlic paste 2tsp lemon juice 3 tsp yellow salted butter 1 cup Koshihikari rice
Curry 3tbsp brown onions ¼ tsp turmeric powder ½ tsp red chilli powder Salt for seasoning 2tsp ginger garlic paste 3tbsp blanched almond paste 3tbsp clarified butter, ghee 2 sticks cinnamon
Method Marinate Black Cod with Turmeric Powder, Red Chilli Powder, Salt, Ginger Garlic paste and Lemon Juice. Keep aside 15 minutes Wash the raw rice and boil in salted water with butter till soft but not overcooked. Meanwhile heat the butter in a pan and grill the black cod for 3 minutes on each side. Plate the grilled cod over the portioned rice and serve with curry on the side.
Method Heat ghee in a heavy bottomed pan add green cardamom & cinnamon to it followed by ginger garlic paste. Make a paste with the brown onions and add to the cooking mixture. Keep stirring. Add salt and red chili powder, continue stirring till cooking mixture leaves the oil on the top. Finish by adding the almond paste and double cream. Let it simmer for 10 minutes and serve with the grilled cod.
LINE CAUGHT SEA BASS, ARTICHOKE, VONGOLE JUS by MARCO AQUAROLI INGREDIENTS 4 portion line caught sea bass of 160 g each 300g vongole 4 artichokes 1 lemon 100g butter 1 garlic clove 50g caper 100g extra virgin olive oil 100g vegetable stock
Method Artichokes Clean the artichoke and cut in 4, in a pan with olive oil and garlic gently cook the artichoke heart with some vegetable stock and lemon juice Sauce In a hot pan with olive oil open the clams to extract his own jus. Strain and clean the clams from the shell and reserve. Emulsify the clam juice with fresh butter and lemon juice. Presentation Cook the sea bass skin side in a nonstick pan with olive oil and salt, cook it for 6 to 7 minutes and finish it in the oven for 5 minutes. Roast the artichoke and add the clams. Serve in a hot deep plate starting with the artichoke and clams at the bottom put on the top the sea bass seasoned with the caper mixed with olive oil and serve with the vongole jus emulsion.
DOVER SOLE MEUNIERE by KIM JOINIÉ-MAURIN INGREDIENTS Lemon zests 2 lemons / 80g sugar Method With a peeler remove the skin in large stands. Flip the zests and remove the white. Juice the lemons and strain the liquid. Then put the zests in a pot, pour water until the zests are submerged and bring to a boil ; once the water is boiling strain the zest and put them back in to the pot, refill with water and repeat 2 more times. Once the zests have been boiled 3 times put them in a pot with 350gr lemon juice and 80gr of sugar. Cook on low heat for 2h until the zests are glossy. Strain and cut the zests in batonnets, 3cm long and 1 mm large. Then keep in the fridge in a bit of the cooking liquid. Lemon Cream 5pcs lemon whole / 10g honey, acacia / 5g xanthan Method Pre-heat your oven at 165C. Rinse the lemons, then put them in a pot with water and bring to a boil. Once the water reached the boiling point, strain the lemons and repeat 7 times. Put the lemons on a baking tray, cover with aluminium foil and bake at 165C for 25 minutes. Once cooked remove the seed before blending the lemons with the honey until smooth. Pass the purée through a fine mesh tamis and keep in the fridge. Dover sole 500g Dover sole / 1 lemon / salt and pepper Method Clean the Dover sole, remove the skin then remove the outer bone. Let it rest in the fridge.
Brown butter 500g fresh butter Method Prepare a strainer with a paper on it. Put the butter in a pot and cook on medium heat. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5 to 8 minutes the butter will turn golden brown. Cook until you see the specks of brown turn black and straight away pour in the strainer. Keep the brown butter in the fridge. Meuniere sauce 12g egg yolk / 250g fresh brown butter / 50g cream / 5g salt / 70g water / 40g fresh lemon juice Method In a pot mix the egg yolk, cream and water and cook on medium heat until it starts to thicken (maximum temperature of 80C). Add the brown butter, salt and lemon juice. Before serving, reheat the sauce before putting it into the spuma machine. Add 2 cartridges and shake well. Keep in a 64C water. Crushed potato 100g cooked ratte potato / 3g chives / 15g butter / 4g spring onions / salt for seasoning / fresh lemon juice Method Cook the ratte potatoes in salted water, thyme and one clove of garlic. Once cooked, crush the potatoes and let it rest in the fridge. Just before serving reheat the potatoes with butter and at the last minute season with the salt, lemon juice and the chives and spring onion. Plating Take out the Dover sole 20 minutes before serving so it can temper. Then dust it with buckwheat flour. Heat a flat non-stick pan, pour a bit of brown butter. Once the butter heats up, lay the sole in the pan and cook on both sides until golden in color. Remove the sole and let it rest for 1 minute. Glaze the sole with brown butter, season with salt, lemon zest. Then garnish with the lemon purée and the lemon zest and serve with the crushed potatoes and the meuniere foam on the side.
SALMON TATAKI KARASHI-SU SAUCE by CRISTIAN GOYA INGREDIENTS 480g salmon loin 140g sugar 400 g miso paste 40 g soy sauce 48g sake 240g mirin 10g karashi powder 200g rice vinegar Unagi sauce Rainbow carrot
Method Season the salmon with salt and pepper and let marinated 10 minutes. Sear it for few seconds on each side in a hot pan and cool it down in an ice bath. Slice it sashimi style in 6 slice per portion. Karashi sauce Reduce for 10 minutes sake mirin and sugar, then add the miso paste and soy sauce, let it cook for a further 10 minutes. Remove and let it cool, once the miso sauce is cold, then add the rice vinegar and karashi mustard powder. Plating In a plate put 3 spoon of karashi sauce at the bottom, add 6 slice of salmon tataki and put some dots of unagi sauce, garnish with a rainbow carrots shaving.
GIANT LANGOUSTINE COCO BEAN PURÉE AND ONION SOUP by SAVERIO SBARAGLI INGREDIENTS Coco bean purée 1kg coco bean / 100g carrots / 50g celery / 3g thyme / 100g onions / 2l chicken stock Method Soak the bean in the water around one night. Cook it for 40 minutes in the chicken stock and vegetables. Take out few coco beans for garnish. Continue to cook until it is soft and easy to mash. Remove the beans and then blend it with olive oil. Mix the garnish beans what had cook only 40min mix with some puree , carrot, zucchini chop and some olive oil. Pickled red onion 800g apple vinegar / 280g brown sugar / 4 garlic cloves / 16 bay leaves / 520g chicken stock / 40g salt / 600g chardonnay / 1 red onion Method In a pot, boil all the ingredients together and cool down. Add the red onion slices. Marinade for 1 to 2 days. Crispy quinoa Cook the quinoa in the boiling water. Remove and dry in the oven 70C for 2 hours. Deep fry it at 180C until crispy. Onion consommé 1300g white onions / 500g butter / bay leaf and whole pepper / 5l water Method Cut the onions fine julienne and caramelize the onions with butter. In a pot with water, add the bay leaves and pepper. Simmer on slow fire until it tastes like an onion soup. Strain and let it cool overnight.
Onion bouillon 400g code bone / 100g semi tomato confit / 10g thyme / 450g white eggs Method Bake the code bone in the oven. Simmer the bouillon together with the code bone, tomato confit and thyme around 2 to 3 hours. Strain and let it cool. When cold, put the whipped egg white inside and mix slowly. Bring to boil. Finishing Sear the langoustine without the shell. Heat the bean purée, garnish with the beans and consommé. Garnish Mixed herbs, extra virgin olive oil, pickle onions, crispy quinoa and onion consomme on the side.
AL MUNTAHA BURJ AL ARAB JUMEIRAH
Al Muntaha, meaning ‘the ultimate’ in Arabic, instantly matches expectations with its location. Suspended 200 meters above the Arabian Gulf, Al Muntaha offers an unrivalled panorama of the Jumeirah coastline, as well as spectacular views of the Palm and World islands shimmering in the distance. Accessed by an express panoramic lift, travelling six meters per second, the restaurant features seating for about 140 guests, who can enjoy the finest French and Italian cuisine in a sophisticated setting courtesy of acclaimed Chef Saverio Sbaragli. Having trained under Alain Ducasse (3 Michelin stars), Saverio Sbaragli is a distinguished culinary artist who has earned many accolades throughout his career, including a Michelin-star as Executive Chef at the Four Seasons Hotel des Bergues Geneva, as well as working at the prestigious 3 Michelin-starred l’Arpège (Paris) under chef Alain Passard. At Al Muntaha Chef Saverio serves up one of Dubai’s most exquisite culinary experiences.
MATTHIJS STINNISSEN BOCA
Matthijs Stinnissen is all about local and seasonal, and he needs to have a connection with the product or produce. Each dish on his menu is full of soul and needs to have a story, the bigger the better, as there is a lot more of emotions which he expresses through food. In 2018, Matthijs joined BOCA, the restaurant that celebrates cuisines of the Mediterranean coastal regions of France, Italy and Spain. With a philosophy to take whatever’s good and fresh and delicious, do as little to it as possible, and share it with people who think alike. His philosophy is to take whatever’s good and fresh and delicious, do as little to it as possible, and share it with people who thinks alike. As inspirations to him comes from a lot of things, for him an amazing dish must have the components of something creamy, crispy, sour, and bitter or something salty. Matthijs builds around the main ingredient either a vegetable or protein and then it’s all about tasting and trying. He has probably thrown more dishes to the bin just in order to get the right one for the table!
FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK
An extrovert and incredibly curious with a touch of craziness, Francesco Acquaviva grew up in his native Rome with a passion for food in his blood. Francesco wanted to be a chef since he was a child, thanks to his mother who inspired him to become a chef. Inspired by famous chefs, he used to dream of working in a three Michelin-starred restaurant. He looked up to Heinz Beck in particular and sent his CV to La Pergola several times before he finally got the opportunity to work with him. The German chef answered him seven years later and took him to the three-starred Roman restaurant where Francesco showed his passion for the sweet side of the meal. For Francesco, being mentored by Heinz was a great motivation and he’s always had the opportunity to freely share his ideas. The team follows Heinz’s philosophy to offer guests a well-balanced, Italianinspired dishes without sacrificing taste. Francesco has passed through the kitchens at La Taverna Angelica, Giuda Ballerino, Splendid Royal, Jolanda Ristorante, Hotel De Russie, Casa del Jazz, Il Convivio Troiani and l’Hosteria dell’Orso with Gualtiero Marchesi to name a few. Francesco’s remarkable drive took to Dubai, where since December 2013, he’s been the pastry chef at Social By Heinz Beck at the Waldorf Astoria, Palm Jumeirah. This was an impressive career move for someone who wasn’t born into the business, coming from a family of nurses.
MARCO ANTONIO BLANQUER TORRES TAPERIA
Marco Antonio Blanquer Torres started his culinary career with the family business together with his mother and uncle for 10 years. He then went on to learn authentic Spanish traditional food with Rafa Soler at Yoel Bistronomico, this is where he improved his knowledge and technical skills. In 2012, he worked at Ricard Camarena’s two Michelin-starred restaurant under Jose Vicente. Here he got the opportunity to travel to Dubai to open Tapeo at Galleries La Fayette. In 2014 he was offered to the restaurant in Hotel Anya in New Delhi, India. He then moved to Shanghai for a few months and returned to Spain to join Rafa Soler at Hotel Diamante Beach. Marco’s next experience was in Gerona (Catalonia) working at the five star hotel Vistabella with Javier Cabrera at Brancs. Here he got the opportunity to horn his culinary skills with molecular cuisine and organic products. After all these years of rewarding experiences. Marco decided to return to his roots and rejoin the family business and enrich the traditional recipes with giving his personal touch, enhancing the overall quality and flavours. He worked until June 2017. He then returned to Dubai to join Salero at the Kempinski Hotel Mall of the Emirates where he got the opportunity to contribute with a new concept of traditional food. Today he works at Taperia, JA Resorts and Hotel, Dubai.
MINT LEAF OF LONDON
With a passion for great food and since joining as Executive Chef at Mint Leaf of London, Pradeep Khullar has spent time behind the scenes developing innovative menus to freshen Dubai’s Indian fine dining scene. His cooking style is innovative and explores modern variations of Indian cuisine with his wealth of knowledge and refined skills. Having worked for notable restaurants throughout the last decade both in India and Dubai. His expertise has truly upped the dining experience at the popular Dubai International Financial Centre venue. At least once a year, Pradeep takes a trip overseas to continue his culinary education and expand his vast culinary and life experiences. He has infused flavours from his global travels into his dishes at Mint Leaf of London. His culinary repertoire includes milestones such as being awarded the prestigious ‘Chef of the Year’ title in 2020.
Newly appointed head chef of award-winning Armani/Hashi and first-timer on the Middle East culinary scene, passionate sushi chef Sin Keun Choi – or ‘SK’ hails from Korea. Following two years of formal training in Japan and experience back home in Korea, he moved to Las Vegas, USA to work under renowned chef Akira Back. His culinary career has since taken him on a global journey with high-profile positions in China, Malaysia, Japan and Thailand - where he also competed and won the popular TV show, Iron Chef.
GUIDO WESSELMAN TAIKO
Born in the Netherlands, Guido began his career at fifteen by working in his father’s pastry shop where he developed a passion for the culinary arts. As a keen observer, he was always curious and interested to improve his culinary techniques. Driven by his passion for hospitality, while completing his university education in Berkhoff, Amsterdam majoring in hospitality management for small businesses, Guido took up working in various restaurants to nurture his talents. He started working in Van Dam catering in 2007. In 2008, he took up an opportunity as a cook in BIHP Restaurant and from 2009 to 2012 he worked as student chef de partie at College Hotel in Amsterdam. In 2012, he started working as demi chef de partie at the Conservatorium Hotel Amsterdam, directly responsible for Brasserie Conservatorium and Tunes Restaurant, under the guidance of Executive Chef Schilo van Coevorden. In June 2014, Guido travelled to Australia and worked in Melbourne at Henry and the Fox followed by Hospitality ONE as Chef de Partie. He then moved to Sydney in 2015 and worked as demi chef de partie at Bennelong restaurant and then at Anason Meze bar as Chef de Partie. In 2016, he moved back to Amsterdam and took up an opportunity as Sous chef at Carter Bar & Kitchen, Amsterdam, followed by Sous Chef at Restaurant Moer, an organic fine dining restaurant in Amsterdam. This is when Schilo, the head chef and culinary genius behind the Conservatorium’s Taiko restaurant in Amsterdam reached out to him to debut his restaurant in the Middle East at Sofitel Dubai The Obelisk. He is humbled to have been mentored by Chef Schilo, and being continuously pushed by him to achieve significant accomplishments. Passionate about creating food stories through his culinary work, he strives for perfection in everything he does. Today Guido heads the kitchen at Taiko, contemporary Asian restaurant and bar, he is responsible for taking diners on a sensory culinary journey.
Giovanni’s love for cooking was first realised in 2002 when he began his culinary journey as an intern in his native Sardinia before moving to mainland Italy for three years to progress his career. France’s renowned Côte d’Azur beckoned next, with an opportunity to broaden his culinary expertise followed by a series of growth positions elsewhere in France and back home in Italy. In 2014, Giovanni won a coveted Bronze Medal at the Luxembourg Culinary World Cup, held as part of ExpoGast. With this high-profile accolade added to his resume, he explored new destinations along his career path with posts in Luxembourg, Australia and China. In 2018, he relocated to Dubai from Shanghai to joined Armani Hotel Dubai as a Speciality Sous Chef. In recognition of his dedication and passion for Italian cuisine honed at the hotel’s signature outlet, Armani/Ristorante, and in 2020 was promoted to the position of chef de cuisine. Most recently, Giovanni was named 2020 Rising Star Chef of the Year at the prestigious Hospitality Excellence Awards held in Dubai. He is a firm believer that, through food, we discover the culture and people.
REFORM SOCIAL & GRILL
Many would have not heard of Yugal Kishor, the chef who graced the household kitchens and cooked for the Indian Prime Minister and President. Hailing from Himachal Pradesh, the northern Indian state in the Himalayas. Spending most of his childhood with his grandmother and mother, they passed on their passion for food to Yugal. His belief is “If you love food and cook, then why not make it a career out of it by becoming a professional chef” and so he did by getting his culinary diploma and started with Indian cuisine. Over time, he learnt to cook other cuisines, using different styles of cooking under different chefs and today his style of cooking is very simple and different. He follows the basic thumb rule of cooking the old fashioned way with lots of love. He runs one of the most successful gastro pub kitchens in Dubai - Reform Social & Grill, the city’s first true gastropub and family-friendly restaurant based on one of London’s most vibrant venues. Located in The Lakes, Emirates Living District, featuring a restaurant, a beverage lounge, and idyllic garden and lakeside setting with a first-class British menu.
UROSH MITRASINOVIC 21 GRAMS
Urosh Mitrasinovic’s love for food began with his passion for experimentation at a young age. Family gathering around a table for all meals, no restaurant outings, just the inspiration around him. He particularly liked the Sunday lunches at his grandmother’s house – which forever will be his favourite. At 21, Urosh took a trip to the US to work at a small Mexican place on Cape Cod. All it took was one rush hour and he was hooked on to cooking. Returning to Serbia, he began cooking around the country and exploring his love of the diverse local ingredients, dishes and cultures that make his homeland unique. In 2017, one injuryfated break landed him an opportunity, making his way to Dubai as a head chef of 21 Grams. 21 Grams is a family-style, homegrown, neighbourhood bistro that brings an honest yet daring Balkan soul food inspired by the diverse ethnicities, cultures and cuisines of the Balkan Peninsula. With freshly sourced ingredients, Urosh executes traditional and family recipes where he tells a story starting from an amuse-bouche to the dessert, he combines emotions and techniques and strives that each dish satisfies at least two of three conditions: memory, texture, and surprise.
KIM JOINIÉ-MAURIN FRENCH RIVIERA JUMEIRAH AL QASR
Located on the beachfront at the palatial Jumeirah Al Qasr, French Riviera transports its guests to the culinary glamour of the South of France through its convivial ambience, spectacular setting and exquisite yet accessible food. At the helm of the French Riviera is one of the world’s most innovative chefs, and former culinary pioneer at Burj Al Arab Jumeirah, Chef Kim Joinié-Maurin. Having cooked and innovated alongside the world-renowned “Chef of the Century”, Joël Robuchon for nearly 13 years, it is fair to say that Chef Kim Joinié-Maurin knows a thing or two about food. A Southern Frenchman with South Korean roots, Chef Kim’s vibrant culinary background has stemmed from working in Paris, Monaco, Las Vegas and beyond. Whilst his culinary influences are true to his heart and most certainly in France, and this is reflected in French Riviera’s tantalizing menu.
PRASHANT CHIPKAR MASTI
Born in Goa, India, Prashant grew up in a family where the entire family was associated with the F&B industry. It was his early influences that led him to become a chef, his aunt had a hotel at Mahabaleshwar, a hill station in India. During holidays he would visit her and shadow her during her daily routine which included managing the hotel’s restaurant, this sparked his interest to pursue a course in hotel management. Working with Vineet Bhatia, Hari Nayak and Hemant Oberoi, some of the best Indian chefs in the business, Prashant honed his culinary skills and learnt a lot about techniques, understanding flavours, think independently and how to run a quality kitchen. His culinary philosophy is all about taking traditional dishes, fusing them with modern techniques and flavours or taking popular non-Indian dishes and infusing them with Indian flavours to enhance the flavour or to simplify them is what he strives for.
SHIMMERS JUMEIRAH MINA A’SALAM
Shimmers at Jumeirah Mina A’Salam, is the epitome of barefoot luxury, offering a chic beachfront dining experience, showcasing an exquisite Greek menu complemented by stunning décor and the chance to unwind alongside the hotel’s pristine stretch of private beach. With stunning views of the Arabian Gulf and iconic Burj Al Arab, the venue fuses its Greek culinary roots with all the atmospheric ingredients of a beachfacing hotspot. On arrival, guests will be transported to the Cyclades with a newly whitewashed colour palette juxtaposed with vibrant greenery, setting the scene for breezy afternoons to unfold into stylish evenings with a live DJ set. Previously at Michelinstarred Greek restaurant Mavrommatis in Paris, acclaimed Chef Roberto Rispoli has curated a menu that embraces the best of the Mediterranean. As one of Dubai’s best-loved al fresco experiences, Shimmers highlights the fabulous flavours and unique character of Greek cuisine with a focus on the very best products to be enjoyed alongside innovative cocktails and an extensive beverage list, served in a laidback atmosphere.
FRANCESCO BAGNATO ISOLA RISTORANTE
Born in Vibo Valentia, Calabria, Francesco Bagnat started his culinary career with joining hotelier school at 14, this passion he inherited from his mother and two grandmothers. During the summer he worked as a waiter and kitchen commis in hotels and restaurants in a tourist area close to his home. The curiosity of young age desire to travel led him to leave the family and moved to Rome, and then travelled all around Italy which then led him to Dubai. Francesco truly believes food is a universal language and cooking is how to take care of others. Above all, connection are made between people. Currently working at Isola Ristorante, Jumeirah Islands Clubhouse and the restaurant pays homage to the essence of the rich culinary traditions of Sicily, Sardinia and Capri. Francesco and Isola transports guests to the coastal parts of Italy, with its enchanting blend of fresh and bright flavors, presenting Italian favorites.
INGREDIENTS 1500g minced beef, 30% fat / 700g onions / 250g carrots / 150g celery / 100g beef bacon / 100g Bomba rice / 10g paprika / 20g garlic / 5ml red grape juice / salt and pepper for seasoning / 30pcs sour cabbage leaves / 100g smoked wagyu Sarma roll preparation Chop the onions fine - brunoise, fine grate the celery and carrots, and slice the bacon into dice. Mix it all together in a pot to sauté until the onions becomes translucent. Finely chop the garlic and add it to mixture. Once all the liquid evaporates, add the grape juice, immediately followed with the minced beef and rice. Season the mixture with salt and pepper; be generous with the salt as the rice absorbs most of it. Keep cooking on low heat, gradually adding a bit of vegetable stock. Once the rice is half cooked, get it off the heat. Spread the sour cabbage leaves and trim the thick roots - this will help you roll them easier. At the root of the leaf put 2 table spoons of meat mixture, fold the side’s one over the other covering the meat and roll it from bottom of the root towards the peak of the leaf. Place the sarma rolls into a shallow baking pan, adding vegetable stock to cover about ¼ of the pan. Bake without the cover at 180C for about 40 minutes. Keep the liquid in the pan for preparation of sarma sauce. Smoked wagyu strips 1 wagyu brisket, trimmed / 8l water / 160g brown sugar syrup / 350g sea salt / 120g liquid smoke Method Keep the brisket in smoke brine for 7 to 8 days. Once you pull it out, brush it with a bit of liquid smoke and brown sugar syrup. Seal it in a vacuum bag. Set the sous vide on 56C and cook it for 24 hours. Once cooked, unpack it and slice it thinly on gravity slicer. Sear before serving. Sarma sauce Take the cooking liquid and mix in a white roux until creamy. Season it with paprika, salt and pepper.
SARMA SOUR CABBAGE ROLLS STUFFED WITH MINCED BEEF, SERVED WITH SMOKED WAGYU BRISKET by UROSH MITRASINOVIC It is the trendiest of trends - fermentation used to be a way to preserve fruits and vegetables, and a way of surviving long, cold winters in the Balkans for centuries. Living in a sunny Dubai now, we are not giving up on it, because fermented products bring fruitiness, acidity and umami to everything they touch. If you’ve tried our sarma with sour cabbage and minced beef, then you know what we are on about.
AGNOLOTTI DEL PLIN by BEATRICE SEGONI INGREDIENTS Stuffing 4kg deboned guinea fowl / 400g celery / 500g onion / 300g carrot / 300g shallot / 100g dried porcini mushrooms / 1 bunch of 10g each of thyme rosemary and sage / 700g extra virgin olive oil / 800g chardonnay / 1.5kg brown stock / 1.5 kg chicken broth / 200g balsamic vinegar / 300g parmesan cheese / 15g black pepper / 50g salt Method Start with olive oil, add the herbs and cook the celery, carrot, onion and shallot until soft. Add the guinea fowl meat and increase the flame to brown the meat. Deglaze with the chardonnay. Add the porcini mushrooms. Add the stock and the broth. Cook for 1 hour or until soft. Remove the meat from the sauce and chop. Put the meat back in the pot and cook for an additional 2 to 3 hours. Chill and Pass through a meat mincer. Add the balsamic vinegar the parmesan cheese the black pepper and the salt. Transfer the mixture in a piping bag. Guinea fowl stock and sauce Guinea fowl bones / 200g carrots / 20g chicken liver 200g celery / 200g onions / 750ml Armagnac Method Roast celery, carrots and onions in a pot. Roast the guinea fowl bones in a 240C oven until it is brown. Add the bones to the vegetables/ Pour 750ml of Armagnac and flambé. Add Ice and cook at low heat overnight. Strain, chill and remove the fat. Put it back on the heat and reduce. Pass it through a sieve and add the chicken liver to the hot sauce. Add more Armagnac if necessary. Parmesan cream 1kg grated parmesan / 370g vegetable stock / 3l cream
Method Mix the parmesan and the stock and cook in a bain marie in the oven at 100C for 1 hour. Reduce 3l of cream to half. Pour the cheese and the cream in a thermomix and blend until smooth. Adjust thickness if necessary. Pasta dough 1.5 kg semolina flour / 1.5 kg egg yolks / 550 g flour 00 for pasta Method Add the flours, the yolks in a stand mixer, knead until smooth and portion. Shaping agnolotti del plin Roll the dough to a thickness of 0.5mm. Pipe teaspoon-sized mounds of guinea fowl mixture down the length of the dough spacing them 1 inch apart. Fold the long side of the dough over the filling extending it about 1 inch past the filling. Using index and thumb of both hands, pinch the dough on either side of the filling sealing the dough and creating pillow shapes. Remove as much air as possible in the process. With a pasta cutter, trim the long side of the dough about ½ inch from the mounds of filling. Cut between each mound, creating the individual pieces of pasta. Serving Warm up the parmesan cream and the guinea fowl sauce. Cook the plin in salted boiling water and finish by glazing them with sage flavored butter in a small pan.
INGREDIENTS 16 Lamb cutlets, French trimmed 100g Gochujang paste, red pepper paste 2tbsp sake 2tsp soy sauce, Kikoman 2 tbsp mirin 1 tbsp ginger, crushed 5 drops of sesame oil Method Butcher the rack into individual cutlets, trim and clean the bones. For the marinade: Whisk the sake, soy sauce and mirin into the gochujang paste until smooth. Add the crushed ginger and sesame oil into the paste to for a marinade. Marinate each cutlet individually with the paste and store for 12 hours. Grill the racks over charcoal on the BBQ, turning regularly to ensure the marinade does not burn. Cook until medium or to your own preference. Rest the meat on the side for 2 minutes before eating. Serve with some of the marinade as a dipping sauce for extra spice.
LAMB CUTLETS by LIBOR DOBIS
MOON KYUNG SOO SUSHISAMBA DUBAI
Culinary Director Moon Kyung Soo takes the helm at SUSHISAMBA Dubai, a dining concept that celebrates the culture and cuisine of Japan, Brazil, and Peru. The award-winning chef brings over 22 years of experience to the role, with an extensive portfolio of award-winning restaurants in Asia, UAE, and Australia. His renowned energy, vibrant spirit, and voracious appetite for discovery have earned him a distinguished reputation in the world of gastronomy. From his home country in Korea, where he received training on traditional Japanese edomae sushi and kaiseki cuisine, Moon marked his first international stint at 32, when he moved to Dubai and joined some of the city’s best and prestigious dining outlets. His quest for new gastronomic challenges then took him to Singapore to open the award-winning Mikuni Restaurant at the Fairmont Hotel. While in Singapore, he collaborated with three-star Michelin chefs and was recognized as Asian Cuisine Chef of the Year 2013 and Mentor Chef of the Year 2014. His ambition to fulfill his tremendous potential landed him an Executive Chef role in Australia in 2017. He set up Kisumé, a dining concept that draws on the purity and integrity of Japanese cuisine while infusing it with an Australian sensibility. In 2018, the restaurant received the Hottest Restaurant and Hottest by State Award, while Moon was recognized ‘Two Hats’ by the Good Food Guide. Holding several certifications, including blowfish (fugu), a title that requires extensive training, Moon is also an international sake sommelier. An artisan of eating well, his cuisine vibrates to the rhythm of its time and glorifies the authentic tastes of each product, expressing strong values of generosity and sharing. Moon’s global experiences and innovative cooking methods will play an essential role in SUSHISAMBA’s culture, while his friendly and welcoming approach will add to its overall lively mood.
KAYTO JUMEIRAH AL NASEEM
Nestled within the serene grounds of Jumeirah Al Naseem, the effortlessly cool Kayto showcases an exotic blend of Peruvian and Japanese cuisine known as ‘Nikkei’. Chef Cristian Goya’s innovative menu is complemented by a vibrant atmosphere, talented in-house mixologist, and stunning views of the ever-iconic Burj Al Arab Jumeirah. Chef Goya’s grandparents sailed from Japan to Argentina with nothing. They quickly became part of a vibrant immigrant community in Buenos Aires and eventually established a thriving horticultural business. This endeavor has been an inspiration for Goya throughout his career. Since childhood, the young chef had an appreciation for quality food, shaped by two distinct cultural heritages. He took influences from both and combined them to create a unique and experimental cooking style. After many years working in restaurants and hotels in Los Angeles, Paris and Geneva, he returned to Argentina to work in the family business, farming fresh fruit and vegetables. At KAYTO, Chef Christian has expertly blended mouth-watering Peruvian flavours with iconic Japanese culinary traditions to create an outstanding menu that is certain to delight. From ceviches and salads to tempura and tataki, the menu takes you on a journey showcasing what we feel are the highlights of Peruvian-Nikkei cuisine.
STARS N BARS
Nigel’s career started in his late teens, finishing his Diploma in Kitchen Management from the famed Oberoi Centre of Learning and Development (OCLD). He then went on to train at Miramar under Paco Perez and at Compartir with Mateu Casanas in Spain; in Australia at Attica with Ben Shewry, in Germany at La Vie with Thomas Bühner and a local tapas bar in Valladolid-La Tahona with Jose. Nigel has managed to learn every aspect of the restaurant business both front and back of the house. Before taking on the role as Group Executive Chef for Stars n Bars, Nigel was the Executive Chef and Group Culinary Administrator at the Royal Orchid Hospitality Group and chef de cuisine at The Eloquent Elephant at the Taj in Business Bay, Dubai.
Born in Portland, Oregon, David Anderson began his travel-hungry journey in the culinary world at the age of 16 working in restaurants from coast to coast in North America. The last ten years he has worked on opening operations in California, Oregon, Idaho, Switzerland and now most notably opening restaurants in uber-premium markets of the Middle East such as Kuwait, UAE, Saudi Arabia, Lebanon and Iraq. Currently the Executive Chef for Black Tap Craft Burgers & Shakes in Dubai, he has become one of theworld’s renowned experts and believes in keeping things simple but interesting. Chef David runs an encouraging kitchen with strong values, leading by example while maintaining a high standard for excellence.
BON CHEANG THE THAI KITCHEN
Bon Cheang found his passion for food and hospitality through the strong culinary roots of his mother and surrounding family. Starting his career in a local Thai restaurant in Kuala Lumpur, Bon quickly found his passion for the cuisine and developed not only his Thai Cuisine but expanding on his already strong understanding of Malaysian and Chinese cuisines. He worked for some of the finest hotels around the world - The Four Seasons Maldives where he was in charge of the Asian offerings. He then moved to Stockholm to open the first Asian Grill concept and then returned to Malaysia Westin Hotel Kuala Lumpur as a specialty Asian Chef. At Four Seasons Langkawi, Bon was leading the Pan Asian fine-dining concepts. After exploring the world, Bon moved to Jumeirah Beach Hotel, where he progressed through the kitchen ranks to Executive Sous Chef and leading the culinary brigade. After accepting an Executive Chef role in Phuket at The Boat House Hotel and Resort, he made his way to Dubai with the award-winning restaurant The Thai Kitchen.
TAVERNA GREEK KITCHEN Theodore (Theo) Rouvas was born on the island of Corfu, Greece and reared amidst its butterfly blue, bountiful seas, shimmering olive groves, and sun-kissed foothills. After having studied Technical Culinary Arts at the Institute of Vocational Education in Corfu, his first school internship experience in the kitchen was in 2006, a year later he was hired as an assistant chef at La Tabernita Mexicana, a casual dining venue offering Mexican food. He continued to refine his culinary skills and moved to the Etrosco Restaurant Group in 2008, where he occupied different roles in various departments, including chef de partie in the pastry/bakery section and a meat-saucier chef. As part of the Research & Development group, he developed innovative dishes with modern techniques and was responsible for kitchen operations. At a young age, Theo was always fascinated with cuisine; pastry, butchery and everything in between. With a Greek background, cooking and designing Mediterranean food almost came too naturally for him, so he relishes being able to do what he loves and to bring an authentic modern twist to Mediterranean and Greek cuisine in Dubai. In 2013 Theo joined the Food Fund International (FFI) as head chef at Eat Greek Kouzina, overseeing the opening of both restaurants. In 2016, he went back to Greece as a consultant of the fourth Eat Greek Kouzina at Athens International Airport, Greece. His culinary journey continued in Abu Dhabi when in 2017, he was appointed the head chef of the fifth Eat Greek Kouzina and Bentley Kitchen, and responsible for two kitchen operations. Today, Theo is the chef at FFI’s Taverna Greek Kitchen and promises a traditional taste of Greece.
VINU RAVEENDERAN CARNIVAL BY TRÈSIND
Passionate about art since a young age, Vinu Raveendran always knew that being a chef was his calling. Having trained at one of the finest hospitality institutions in India, Vinu started his culinary journey at age of 19 from the Oberoi Centre for Learning & Development (OCLD). Lauded for his creativity and talent, at a fairly young age, he led the pre-opening team of Le Cirque at the Leela Palace in Mumbai. His passion to explore cuisines and study the mixology of flavours allowed him to travel to work with some of the best chefs, including Mugaritz in Spain and Otto e Mezzo in Hong Kong. He then moved to Dubai, leading the pre-opening team for TRE. Having dabbled in various cuisines and cooking styles, he decided to use his experience and knowledge to create unique experiences with Indian cuisine of his homeland which led to his move to Passion F&B in 2016 to create a unique concept serving post-modern Indian cuisine - Carnival By Trèsind.
AL NAFOORAH JUMEIRAH EMIRATES TOWERS
Named after the Arabic word for “fountain”, Al Nafoorah nestled in the heart of the city at Jumeirah Emirates Towers offers an experience that goes far beyond your typical Lebanese cuisine. With an extensive array of traditional dishes, including mezzeh, shawarmas, mixed grilled meats, and more within a venue adorned by high ceilings, dark wood carvings, Arabic music, and breathtaking al fresco views, Al Nafoorah brings together the natural beauty of Dubai and traditional dishes cooked with care and served family-style. Spearheading the culinary team is Lebanon native Chef Ali Fouad who has more than 10 years of experience and is the title-holder of several regional culinary awards including being a three-time winner of the ‘Middle East Specialty Chef’ title by ProChef ME. Chef Ali’s vision has always been creating authenticity to a level that guests feel they were dining at a local Lebanese restaurant, a commitment that is supported by quarterly visits to Lebanon for inspiration to constantly improve the offering and range of ingredients.
VIKESH SINGH MAZINA
A keen believer in cooking from the heart and enjoying the best tastes of the season, Vikesh started his culinary career working in the kitchens of Taj Hari Mahal Hotel in Jodhpur, and later joined The Oberoi Amarvilas in Agra. Since then, there was no looking back as he moved to Dubai to work at for Madinat Jumeirah and refining his skills along the way. In 2008, Vikesh worked with Michel Roux Jr. at Le Gavroche and learned the art of balancing creative brilliance with technical excellence. Time did not matter because he was hungry to learn and experienced an unparalleled quest for knowledge and creative expression. And now with over 18 years of experience in the industry, he oversees the culinary operations at Address Dubai Marina. His menus at the Address Dubai Marina feels both nostalgic and thoroughly modern. Every dish he believes is a labour of love as he takes the choicest of raw ingredients and craft them as per the guests’ moods. His restaurants serves freshly prepared dishes that are recognizable and creates that homefrom-home feel “I always bear in my mind how the diner will approach that plate, never sacrificing flavour for a visual wow factor”.
DANILO VALLA ROBERTO’S
Born in Alba Italy, Danilo Valla started his career at just 16 years old working in the kitchens of some of the most famous hotels in Italy under the supervision of Marco Pedretti. After 4 years learning from one of the best teachers, Danilo started gaining an interest in the Michelin Star Guide. He moved back home and worked at Ristorante Antine in Barbaresco and then he moved in 2010 to Villa d’Amelia, under Damiano Nigro. After a year, Danilo moved to Ristorante di Erbusco in the Albereta Hotel, located a short distance away from Milan to work under Gualtiero Marchesi, the most famous Italian chef. Considered to be the founder of modern Italian cuisine, it is here where Danilo’s vision of global cuisine took root and flourished. Three years into working under one of Italy’s most loved chefs, Danilo decided to make the move to Cavenago di Brianza in the Devero Hotel to work under Enrico Bartolini where his craft was further developed. Danilo’s experiences have helped refine his skills, talent, and technic. He was handpicked by Enrico Bartolini to open Roberto’s restaurant in Abu Dhabi and assist Group Executive Chef Francesco Guarracino with the new restaurant. After 5 years of collaboration with Francesco, Danilo has moved to the ranks of head chef.
Born in Brescia, in the Garda’s Lake area, Umberto Esposto was very passionate about cuisine art and thanks to his father, who was a great chef and entrepreneur. Umberto began his culinary career in Milan at Re Fosco Restaurant. From there he went on to work in Sydney, Perth, Barcelona, Copenhagen, Amsterdam, Paris, Lisboa, London, Dublin, Frankfurt, Vienna, Marrakesh, and Istanbul. His belief is that recipes cannot be just instructions to be executed, but pieces of life. He then took up to experiment on oriental cuisine and studied the art of Umami from the Zen Food Academy. His efforts came to life when he took the lead of Veranda Restaurant, on Como Lake, where his official recognition is “Punk Chef”, for his skill of breaking the rules - without barriers, walls and bias, but always smiling where diversities live in harmony in every single dish, he tells a story.
ANDRZEJ OWCZAREK THE MEAT CO
Born in Poland, Andrzej Owczarek moved to London where he discovered his passion for cooking whiles working as a commi in small French restaurant The Little Bay. His career took off, climbing in kitchen hierarchy and became head chef and moved to the flagship restaurant Le Mercury owned by Dragisa Ilic, his first head chef and owner in London where he was worked for 2 years. He then moved to Smollenskys Steak House in Finchley as a sous chef and was then promoted as the head chef position and moved to flagship Smollenskys on The Strand. Andrzej was part of the opening team in Canary Wharf and Twickenham. After working eight with Smollenskys, he got the opportunity to the new opening of Meat Co in London, he continued as the head chef for seven years and during this time he achieved to be awards the best hahah steakhouse in London. After 8 year working for this company he get opportunities to move to new opening steakhouse in London, the Meat Co where he work as a head chef for 7 years and achive the best halal steakhouse in London. Andrzej then moved to Dubai to run flagship restaurant Meat Co.
DANIEL PEREZ DELGADO LOLA TABERNA
Lola Taberna Española’s innovative menu, offering an exciting and modern take on the Spanish classics, is the work of its hugely talented Head Chef, Daniel Perez Delgado. Passionate about food, the Spanish native realised at a young age that a career in the culinary field was the obvious choice. In 2002, after completing his formal education in Andalusia, southern Spain, he immediately started his professional career. Working in several restaurants throughout the country, Daniel sharpened his skills in various cuisines, determined to modernise traditional dishes, and showcase the phenomenal produce of Southern Spain. In 2013 Daniel relocated to the UAE and played a pivotal role in the opening of two restaurants, Chamas, a Brazilian churrascaria, and French restaurant, Oscar’s Vine Society. Keen to return to his Spanish culinary roots, he joined the acclaimed restaurant El Sur, at the Westin Hotel Mina Seyahi in 2015. Over the course of his four-year tenure, he successfully led the kitchen team, the operations and was instrumental in crafting the award-winning menus of this renowned restaurant. He then moved to Zuma Dubai and later to Jumeirah Beach Hotel.
BABA GRILL DUBAI
Raised into a food-centric family and industry, Zulfikar Cambaz started helping his dad in the kitchen of their family-owned restaurant in Gallipoli, Turkey. His father was a butcher by trade and decided to open a small restaurant where they served steak cuts as well as daily mezes and fresh seafood. After finishing his studies in the Culinary School in Istanbul, Zulfikar went into working with many Turkish celebrity chefs in various hotels in Istanbul such as Divan, Wyndham Grand, Sheraton and Marriott. In 2016, Zulfikar joined The Westin Dubai Mina Seyahi with the pre-opening team of Fish Beach Taverna. After three successful years, he took the reins at the hotel’s Turkish steakhouse, Baba Grill Dubai, which is acclaimed across the city.
WASALA MUDIYANSELAG MIYAKO
Wasala Mudiyanselag started his cooking journey in Kandy, Sri Lanka in 1992 as Assistant Trainee Cook. From there, he went on to become Commis III then Commis II for a well-known local hotel. His career was boosted when he was promoted to chef de partie for Taj Sri Lanka. He moved to Hilton Sri Lanka in 1997 as Assistant Cook and gained credible positions year after year. Wanted to explore more about culinary and decided that his fate was not in his home country and decided to venture to Dubai, in the year 2002, where he took on the position of Chef de Partie at Le Meridien hotel. His career at Le Meridien increased Wasala’s knowledge, skill set and experience which he has efficiently delegated throughout his tenure. Wasala’s career once again proved to be tremendous as he received an opportunity to work for Hyatt Regency Dubai and Galleria where he currently holds the position of chef de cuisine for Miyako, the Japanese restaurant. Miyako is one of the first and oldest Japanese restaurants in Dubai. Offering authentic and fusion oriented Japanese dishes. The restaurant houses an interactive kitchen, private dining rooms and sake bar. Throughout his career, it’s his hard work, motivation and passion which has been reflected amongst his peers and directives. With over 12 years of culinary experience working for well-known hospitality brands both in Sri Lanka and abroad. He continues to displays talent, diversity and innovation with his cooking.
Starting his career at a very young age, Jolbi Huacho got the opportunity to work in some of the best restaurants in Peru, Brazil, Europe and the Middle East. These experiences were decisive to his training and to become a chef. He always got the most of every opportunity which came his way and considers that one of his main virtues was discipline but what makes him stand out is his creativity. Starting with Nikkei cuisine, his goal was to develop as an Itamae – sushi chef. As he gained experience, he realized that the only way to exploit his full potential as a chef was to focus on fusion cuisine and the way to go about it was through innovation, blending of flavours and techniques he could take Nikkei cuisine to the next level. Today at Clay, Jolbi brings a Japanese-Peruvian culinary experience of culture and flavour.
LDC KITCHEN + COFFEE
Omar Basiony’s introduction to the world of culinary arts began at the age of 13 where he spent summers through high school working in one of Padova’s oldest and most classical osterias that belonged to a family friend. He was also able to take a culinary course that ran parallel to his last year of high school. It was the early exposure to great food at the unpretentious and simple Italian restaurant that sparked a passion that continues to this day. In 2005, his family migrated to United States and Basiony sought opportunities to further develop his own creativity. It was in Boston that he was able to get a position as a commis at l’espalier, an institution for fine dining at that time in New England. The work ethic, technique, attention to product and seasonality were all critical in shaping Basiony’s chosen profession. Basiony’s culinary repertoire flourished when he moved to Chicago for an opportunity at RIA in what would become the Mandarin Oriental. During his stint at the globally influenced upscale restaurant, the culinary team earned many accolades including two Michelin stars. Omar went on to refine his culinary techniques in other stared restaurants in the city before deciding to make the move to the Middle East. The past six years in Dubai saw Basiony worked under the tutelage of Izu Ani at La Serre, as well as working at award-winning chic Japanese restaurant Zuma Dubai, The Park Hyatt, and most recently Flamingo Room in Jumeirah Al Naseem. Omar Basiony has taken on a role as Head of Culinary, driving the creative development in the culinary department of the all-day dining venue, LDC Kitchen + Coffee (formerly London Dairy Café). Basiony loved the challenge of working at a café that was scalable and had the strength of multiple outlets yet still managed to maintain quality and attention to detail. He shares the group’s vision of making great quality food accessible.
ALFREDO ALBERGATORE Originally from Naples, Alfredo Albergatore grew up in Florence. His parents have held a passion for arts, but mainly not food. However, growing up in Florence where the food is an art by itself, Alfredo began his journey of finding his own style by flourishing his mindset focusing on Food. At 14, he decided that he was old enough to take a step ahead to be a professional chef by working in small restaurant located in old city of Florence. That experience gave him the confidence and desire to take this passion to another level. That was when he got into in the famous B.buontalenti, a school of culinary art in Florence. After successfully graduating in 1991, he decided to travel to Berlin, Germany and worked at Sale Tabbachi as a commis. In 2003, Alfredo decided to take a different approach to improving his culinary skills and from 2003 to 2009 he travelled to different countries to learn different cooking techniques that could help him create his own cooking style. And in 2009, he got an offer to work in Dubai at Armani Café. A new and exciting experience to be in Dubai which lasted for 4 years. Being from Naples, Alfredo had his heart always directed to the Neapolitan Cuisine. This is when he happily accepted an offer from Margherita Pizzeria, which is an Italian restaurant that delivers authentic Neapolitan food. Throughout his years of exploring different cultures, traditions and food style, Alfredo Albergatore has always found a way of creating his own style of cooking. All what he achieved was never a satisfaction for him, he would still always explore new things to make him achieve what he always believed: “Eating is a necessity, but cooking is an art”.
BABA GRILL DUBAI
The Executive Pastry Chef at the Sofitel Dubai The Obelisk, Romain Castet learnt how to make his very first dessert, a traditional Tarte Tatin, and thanks to his father. At a young age, he was responsible for making this French-style apple tart whenever guests visited his family at their home. It was the guests’ expression of delight at tasting his dessert that sparked his passion for sweet indulgences. As his parents owned a restaurant, Romain was immediately immersed in the culinary landscape. He started his career as an apprentice working as a Pastry Chef de Partie at Lenôtre, a renowned luxury patisserie in Paris. With a desire to travel the world and further polish his craft, Romain moved to Australia for a year and worked in various restaurants and bakeries. In 2009, he was invited back to the catering team of Lenôtre Paris in the capacity of Pastry Sous-Chef. In 2012, he moved to Fairmont Monte Carlo in Monaco as Senior Chef de Partie. After a few months, he led a three months task force at the newly opened Fairmont Baku, Azerbaijan, where he was responsible for the entire pastry department by providing staff training and curating the menu. In 2014, Romain moved to Fairmont Dubai in the capacity of Pastry Chef and soon after became Executive Pastry Chef. In addition to becoming an Executive Pastry Chef at the age of twenty-nine, Romain’s career highlights include working alongside celebrity chefs such as Philippe Joannes, Jean Christophe Jeanson and Amaury Guichon. Romain has an array of achievements under his belt, including the launch of the first pop-up chocolate room at Fairmont Dubai. Launched over the festive period in 2016, Romain converted an empty retail space into a scene taken from Charlie and the Chocolate Factory. A true master of his craft, he is also known for creating the biggest chocolate Easter egg in the UAE, which was 2.5 meters in height and stood in the lobby of the Fairmont Dubai. Always looking to be the best that he can be, Romain aims to compete among professionals and gain the title of “Un des Meilleurs Ouvriers de France”, a prestigious French award.
COFFRET LE GOUTER AFTERNOON TEA
The French adaptation of the traditional British afternoon tea; Le Gouter is a traditional French menu consisting of savoury and sweet; served in a Jewelry Box that the guest opens with the Bijou key to discover the beautiful selection of food jewellery.
COFFRET LE GOUTER AFTERNOON TEA
choux crumble with hazelnut praline cream and rose water jelly
My twist with the traditional Paris-Brest, I rename it Paris-Dubai, a crispy choux pastry crumble in the shape of a wheel with tasteful Hazelnut praline cream and a chocolate feuilletine base, and a touch of rosewater.
white egg cloud with vanilla bean sauce and salted caramel sauce
A legendary and classic French dessert - Ile Flottante, fresh light white egg meringue with a traditional rich vanilla sauce, hazelnuts, pistachios and caramelized almonds.
pssion fruit compote and mango chilli mousse
This dessert is all about Chef Schilo’s love for Kusama, a beautiful replica of Kusama pumpkin made with a white chocolate shell; garnished with a passion fruits compote, fresh mango mousse with chilli and mango sorbet on the side.
THE NINE ETON MESS
dark chocolate 63% sphere with mango passion caramelizes and coconut ice cream
Inspired by the shape of a coconut, it is reproduced with a beautiful 63% dark chocolate and garnished with a very light French meringue and a vanilla white chocolate ganache. Topped with a whipped ganache with fresh caramelized mango, fresh passion fruit and coconut ice cream.
The recipes are presented in a clear and easy-to-follow way, with ingredients, methods, preparations and photographs of the dishes. The recipes are arranged by type of food. All measures are level unless otherwise stated. Centimeter - cm Cup - c Deciliter - dl Fluid Ounce – fl oz Gram - g Kilogram - kg Liter - ltr Milligram - mg Milliliter - ml Ounce - oz Pound - lb Quarts - qt Tablespoon - tbsp Teaspoon - tsp MEASURE 1/8 teaspoon 3 teaspoons 1/4 cup 1/3 cup spoon 1/2 cup 1 cup 1 Pound
EQUIVALENT a pinch 1 Tablespoon 4 Tablespoons 5 Tablespoons plus 1 Tea8 Tablespoons 16 Tablespoons 16 Ounces
US liquid volume measurements 8 Fluid ounces 1 Cup US to Metric Conversions 1 teaspoon 5 ml 1 tablespoon 15 ml 1 cup 240 ml 2 cups (1 pint) 470 ml 1 oz 28 grams 1 pound 454 grams Metric to US Conversions 5 ml 1 teaspoon 15 ml 1 tablespoon 30 ml 1 fluid oz 100 ml 3.4 fluid oz 240 ml 1 cup 1 liter 34 fluid oz 1 liter 4.2 cups 1 gram 0.035 ounce 100 grams 3.5 ounces 500 grams 1.10 pounds 1 kilogram 2.205 pounds 1 kilogram 35 oz
Oven Temperature Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8 Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32 Fahrenheit Celsius Gas Mark 275F 140C gas mark 1-cool 300F 150C gas mark 2 325F 165C gas mark 3-very moderate 350F 180C gas mark 4-moderate 375F 190C gas mark 5 400F 200C gas mark 6-moderately hot 425F 220C gas mark 7- hot 450F 230C gas mark 9 475F 240C gas mark 10- very hot Ratios Chocolate 1 ounce 6 ounces chips cocoa powder
¼ cup grated 40 grams 1 cup chips 160 grams 1 cup 115 grams
Baking - Grams 1 cup flour = 140 grams 1 cup sugar = 150 grams 1 cup powdered sugar = 160 grams 1 cup heavy cream = 235 grams Baking Pan Conversions 1 cup all-purpose flour = 4.5 oz 1 cup rolled oats = 3 oz 1 large egg = 1.7 oz 1 cup butter = 8 oz
1 cup milk = 8 oz 1 cup heavy cream = 8.4 oz 1 cup granulated sugar = 7.1 oz 1 cup packed brown sugar = 7.75 oz 1 cup vegetable oil = 7.7 oz 1 cup unsifted powdered sugar = 4.4 oz
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DUBAI GASTRONOMY 2022