JITIN JOSHI MICHELIN STAR CHEF Q&A

Can you tell us more about your journey in the culinary world?

I believe it was my destiny to become a chef, as no one in my family had ever worked in the hospitality industry, let alone as a chef. Initially, I had dreams of becoming a doctor as a child, but those dreams never materialized. Instead, I found myself in a catering school, and the rest is history!

With a career spanning over 26 years and experience in eight countries, including renowned Michelin-starred restaurants, high-end cruise liners, and vineyard establishments, what unique skills and perspectives do you bring to The Crossing Dubai?

Over the past two decades, I have gained versatility and a broad range of skills through working in various genres of the restaurant industry at worldclass establishments. This experience has allowed me to understand different operations thoroughly and develop menus, concepts, teams, and deliver them seamlessly.

London played a pivotal role in your culinary journey, where you refined your craft under the guidance of renowned chefs Eric Chavot and Gordon Ramsay. Could you share your experience and provide valuable insights?

Working with chefs like Eric Chavot and Gordon Ramsay was a crucial building block in my culinary career. I not only learned cooking as a craft at the highest level, but I also gained an understanding of the importance of consistency, accuracy, and discipline in my profession.

Your time in Dubai has seen you showcase your talent at prestigious venues such as the Armani Hotel, Atmosphere in the Burj Khalifa, and the first Taj Hotel in the region. How has exposure to diverse culinary scenes influenced your creativity and culinary offerings?

The culinary landscape in Dubai differs significantly from Europe and the UK. There is fierce competition in terms of quality, offerings, price points, and how to engage and retain guests. As a chef, I must be innovative and create memorable moments without resorting to gimmicks. Adapting my approach to the diners' preferences and meeting their expectations has been my most valuable learning experience in Dubai.

Recently, you've been captivating audiences with your culinary prowess at the Dubai Expo and successful guest chef pop-ups across various cities. How do these experiences fuel your passion for culinary innovation, and how will they contribute to your role at The Crossing Dubai? Pop-up experiences are a complete contrast to the aforementioned Dubai dining scene. During pop-ups, chefs create menus that showcase their art and guests come to witness the chef's creations, rather than simply deciding what to eat that night. These pop-up events often feature set or tasting menus, creating memorable experiences for the guests. At The Crossing, we have a Private Dining Room (PDR) where we plan to host both local and international chefs, collaborating to deliver exceptional menu experiences through four-hand dinners.

As the new Culinary Director of The Crossing Dubai, what are your aspirations for the establishment's dining experience?

How do you plan to push the boundaries of gastronomy and redefine the culinary landscape? Our goal is to expand Lemon Butter as a group of restaurants and establish a global presence. The Crossing serves as our flagship restaurant, and we have a second site set to open in Gallery Lafayette, Paris in July. Additionally, we have an Asian Streetery concept in JLT, and we are continually creating new concepts to expand our portfolio and push the boundaries of gastronomy.

Could you share some insights into the kind of dining experiences and flavours guests can expect at The Crossing Dubai under your leadership?

At The Crossing, our culinary approach is rooted in classic methods, combining innovation with contemporary presentations. Our spicing is well balanced, achieving a subtle harmony. I believe that it is easy for chefs to hide behind the guise of authenticity and create an overwhelming spice experience, rather than achieving a delicate balance. Mastering this craft takes years of dedication.

Are there any particular culinary highlights or signature dishes you're excited to introduce?

In our tasting menu, we showcase the best of our dishes. Some exciting new creations include Laccha Matthi Chaat, a pastry nest served with chutneys and pickle, and hand-rolled chicken dumplings inspired by the North East of India. We have also drawn inspiration from the holy city of Benares to create a no-onion, no-garlic Benaresi tamatar chaat using heirloom tomatoes. Recently, we have emphasized our tasting menu, and we are delighted to see diners placing more trust in our cooking and opting for this culinary experience.