IN THE KITCHEN WITH CULINARY MAESTRO AND EXECUTIVE CHEF OF L’AMO BISTRÒ DEL MARE

What are your most treasured career moments?

What makes L’Amo Bistro del Mare unique and how important is a restaurant’s ambience in the whole dining experience?

In the upscale Italian restaurant L’Amo Bistrò del Mare Dubai, Lorenzo Buccarini heads the kitchen with finesse. Here, he takes us down memory lane and gives us the lowdown on his career.

Having ventured into the culinary business at a young age, I began my career in the small town of Rimini in Italy. Since then, I have held several positions in leading concepts around the world, such as the Disney Cruise Line in the Bahamas and La Petite Maison (UK and Turkey). I also served as the executive chef in Aman group Bali before moving to Marrakech, where I was appointed head chef of L’italien restaurant and worked closely with multi-Michelinstarred chef Jean George. His creativity and love for cooking left an imprint on every aspect of my career. I then moved to Dubai where I was appointed executive chef of L’Amo Bistro del Mare.

A FINE-DINING STREET FOOD EXPERIENCE WITH KHADIJA KUMCHEANG

What are the latest trends in Far Eastern cuisine?

The latest trends focus on healthy eating. These days, diners are concerned about the ingredients they are consuming and prefer to have them sourced locally wherever possible. A chef’s priorities ought to be quality and freshness.

In the kitchen of Hikina restaurant UAE, sous chef Khadija Kumcheang takes us on a culinary journey to the Far East.

We have also noticed that authenticity is gaining plenty of attention. Most dinners have experienced authentic cuisine in the countries they’ve traveled to. Consumers prefer relaxed, casual eating experiences and look for great food in an environment that makes them feel comfortable. This improves the flavor of the food.

Destination Uae With Rouba Khalil

What can you tell us about your recent ventures into the UAE market?

I divide my time between Beirut and Dubai, where I want to build my business.

What are the major differences between the markets in the UAE and Lebanon?

A qualified systems engineer, chef Rouba Khalil, founder of Rouba Khalil Kitchen, is accustomed to tackling challenges head on. Here, she gives us the lowdown on her projects in the UAE and adapting to new markets.

When it comes to food, I believe that the UAE market is far more diverse, with so many cultures. Furthermore, you can find a more eclectic offering in the UAE.

Although Lebanese people love to eat good food, they are reluctant to try exotic dishes at home and in restaurants.

How do you cater to a growing consumer need for high-quality ingredients and experiences?

Since our inception, our offering has been centered on quality ingredients and using

Ambience plays a huge role in a restaurant, from the interiors to the music and, of course, the food.

What inspires you when preparing a new menu and what are the challenges of today’s menu planning?

I am inspired by the sea, and I am particular about sourcing fresh, top-of-the-line ingredients. I lead the distinctive menu selection, which has a strong emphasis on the freshness of high-end produce, innovation and exceptional taste, offering guests an experience of the highest level. lamorestaurant.com

What challenges does a chef have to overcome in order to transform a basic street food experience into a finedining one?

The biggest challenge that chefs face when it comes to transforming a street food experience into fine dining is presentation. A wonderful dining experience is multisensory and immersive; presentation is as important as the taste.

How does Hikina cater to Dubai’s adventurous diners?

They genuinely feel that Hikina champions and celebrates the culinary heritage of Southeast Asia. Our guests can immerse themselves in an intimate and exciting dining space, with an open kitchen that’s dynamic. dubaiparksandresorts.com/en/lapita the best available products. However, the meaning of the term "top quality" differs between the UAE and Lebanon. roubakhalilkitchen.com

When catering to the UAE market, I will simply need to find the best of what’s available locally and balance it with the best of what the world has to offer.

What are the greatest challenges in conceptualizing a menu?

Conceptualizing a menu in Dubai is far more challenging than in Beirut. It's fun but challenging, because I like to keep my menus simple and focused mainly on Mediterranean ingredients with a hint of some exotic flavors.

In Beirut, when I am short on ideas, I just visit the farmers' market and get inspired by what’s local and in season.