SEBASTIEN TORRES

Executive Chef

Jumeirah Beach Hotel

FRENCH NATIONAL, SEBASTIEN HAS MORE THAN 30 YEARS OF CULINARY EXPERIENCE, 5 OF WHICH ARE IN THE UAE.

My Favourite quote: “The best dinner depends on who you share it with."

Can you give us a glimpse of your career journey so far?

I started working in an oyster farm in France from a young age. I was often taken care of by my 2 grandmothers from who I got my passion for cooking from.

After catering school, I move to London for 20 years where I was fortunate to work for Marco Pierre White and Joël Robuchon. I also worked in the oldest French restaurant in Covent Garden.

At the same time, I open my own restaurant in my hometown for several summers before moving to Dubai 5 years ago to work in Bulgari Hotel.

What’s your favorite dish to eat and why?

Paella brings me back to childhood with my late grandmother and the joy of sharing this dish with my entire family.

What are you cooking up today? Tell us more about the dish.

Classic French onion soup as it is our signature dish here at Bastion and for me it is France in a bowl.

As a chef, what are the top ingredients and products you’re using these days?

Everything in season or locally sourced because we need to go back to basics and follow what nature give us.

What are some of the most recent important food trends you can tell us about?

Locally source product from UAE as for me it’s the key to keeping our planet safest.

What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?

Source the best products possible, be transparent of their origins and work with local suppliers as much as they can.

What was the first dish you’ve ever made? Pancakes .

What is your biggest achievement as a chef? Working in a 2 Michelin star restaurant for 3 years.

If you weren’t a chef, what would you be doing? An oyster farmer.

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