PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA
EDITION 48
MAURO COLAGRECO // GRÉGOIRE BERGER // MICHAEL ELLIS // SUNG CHOUL LEE // SONU KOITHARA
T R U LY A C U T ABOVE THE REST!
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EDITOR'S NOTE
Welcome Welcome to the 48th edition of The Pro Chef Middle East magazine. This issue we are taking a behind-the-scenes look at the biggest event on the GCC’s F&B calendar: Gulfood 2020. For the 25th annual edition of the exhibition, we speak to industry professionals who are exhibiting at this year’s show and get insider intel on the highlights from this year’s exhibition. Elsewhere in this issue, we speak to inspiring leaders from across the Middle East food scene, from Michael Ellis, the former Michelin executive who is now working as the Chief Culinary Officer of Jumeriah Group’s F&B division, to Chef Mauro Colagreco the man behind the World’s Best Restaurant, Mirazur in France, who recently entered into a partnership to oversee the restaurants at the One&Only Royal Mirage Dubai. In this edition of the magazine, we also sit down with Chef Grégoire Berger, the only chef in the UAE to be at the helm of a top 50 restaurant (his restaurant, Ossiano at Atlantis, the Palm took the 49th spot last summer at the World’s Best Restaurant awards). Also in this issue, we take a look at some of the new restaurant concepts and ideas arriving in the region, from Korean streetfood to one of India’s most established restaurants arriving in Dubai. We hope you enjoy the issue and have a great season ahead.
Emma Hodgson Acting Editor PRINTED BY Emirates Printing Press LLC, Dubai PUBLISHED BY
Head Office: Media City, Building 4, Office G-08 Dubai, United Arab Emirates, PO Box 13700 Tel: +971 4 440 9100 Fax: +971 4 447 2409 Email: info@cpimediagroup.com A publication licensed by Dubai Production City, DCCA © Copyright 2020 CPI Media Group FZ LLC. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. www.cpimediagroup.com
Edition 48 / The Pro Chef Middle East
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CONTENTS
26 UP FRONT 4 NEWS BITES
Culinary news from the Middle East and beyond. From upcoming events to ingredient innovation, we cover it all.
12 CHEFS IN THE CITY
We follow the movements of chefs across the region with all the latest hiring news.
FEATURES 26
GULFOOD 2020
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JUMEIRAH’S NEW MICHELIN MAN
An inside look at everything there is to know about this year’s Gulfood festival.
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The Pro Chef Middle East / Edition 48
Former Michelin Guide International Director Michael Ellis joined Jumeirah Group as Cheif Culinary Officer in 2019. The food expert discusses his transformation plans for the hotel group’s F&B outlets.
THE PRO CHEF MIDDLE EAST
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CHEFS 14 CHEF'S SPECIAL
We speak to some of the region’s top chefs to hear about their favourite dishes.
17 MAURO COLAGRECO
The man behind the world’s best restaurant discusses his new role in the UAE working with the One&Only Royal Mirage Dubai.
35 SUNG CHOUL LEE
Sung Choul Lee is bringing fuss-free Korean street-food to Dubai at his newly opened Kimpo restaurant.
41 GRÉGOIRE BERGER
The chef behind Dubai’s only restaurant in The World's 50 Best Restaurants list, sits down to discuss his Atlantis The Palmbased restaurant and his plans for the future.
48 SONU KOITHARA
Taj hotel group’s heritage restaurant has arrived in the UAE. Head Chef Sonu Koithara explains how he plans to take guests on a culinary journey through India’s rich foodie landscape.
LIFESTYLE 52 RARE ROASTED SALMON RECIPE
Solutions Leisure Group’s Executive Chef Rob Rathbone offers up his tips for cooking the perfect salmon dish.
Edition 48 / The Pro Chef Middle East
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News bites UP FRONT /
Culinary news from the Middle East and beyond
Lesaffre Gulf FZE opens a new baking facility in Dubai
Clara Fields launches new vegan range in the Middle East The Irish dairy brand Clara Fields is already a firm favourite in the Middle East with their delightful gourmet range of Dulce de Leche and salted caramel products. Pastry chefs and confectioners avidly use their delicious toppings and fillings for banoffee pie, ice creams, doughnuts, chocolate confectionery and a plethora of other sweet bites. Clara Fields Managing Director Tommy Hogan, this month, proudly announced that they are in the final stages of production of a low viscosity vegan caramel sauce, which, based on deodorised coconut milk which will soon be introduced to the industry. The sauce will be a welcome addition to any pastry chef, dessert manufacturer or confectioner’s recipe book and is expected to cause quite a stir across the vegan community. The Clara Fields vegan range is the newest entry into their line of innovative and ‘farm-friendly’ products. To ensure the vegan caramel sauce met with stringent gourmet quality for taste, texture and versatility, rigorous development and numerous tastings took place in Ireland throughout 2019. For more information, visit clarafields.com
Internationally renowned yeast manufacturer Lesaffre has opened a new facility in Dubai, UAE. The company also recently expanded its operations in the region with a new sales office in the city. The new Baking Center™ is the 47th global centre from the pioneers in bread-making and fermentation. “ The team in Dubai is formed of technicians from different origins and therefore able to communicate in most of the languages spoken in the Gulf region and wider Middle East,” explained a spokesperson from Lesaffre. The experts at the new centre are experienced in training professional bakers, providing technical assistance, workshops and unique services such as the creation of customized recipes for industrial bakers with baker’s yeast and baking ingredients adapted for specific local requirements. The new centre is equipped to deal with all of the challenges faced by baking professionals in the region. For more information visit lesaffre.com.
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At this year’s Gulfood 2020, the UK’s pavilions will be demonstrating the nation’s commitment to sustainability and innovation. Several of the companies that the UK will be exhibiting at this year’s event have proven long track records in these fields. From the awardwinning Northern Irish White’s Oats (an organic brand with over 178 years history) to Yeo Valley, an organic dairy brand from Somerset, England. Also on the table will be Spirits of Virtue a Scottish brand which caters exclusively to a clientbase who want to enjoy the taste the flavours of the Scottish Highlands without alcohol. Gut Instinct, a Welsh company determined to deliver greattasting dairy-free and vegan products will also be at this year’s event as will The Meatless Farm from Leeds, which offers
up products which are an allnatural blend of pea, rice, soy protein and spices which are both gluten and dairy-free. Where to find them at Gulfood 2020: UK Pavilion World Food: Sheikh Saeed Hall 1 Agriculture and Horticulture Development Board (AHDB): Dairy - Hall 2; Meat - Hall 3, Northern Ireland Pavilions: Sheikh Saeed Hall 1, Dairy - Hall 2 Scottish Pavilion: Sheikh Saeed Hall 1 Welsh Pavilions: Dairy - Hall 2; Meat Hall 3; Sheikh Saeed Hall 1
Text EMMA HODGSON | Photographs SUPPLIED & SHUTTERSTOCK
Innovation and sustainability is at the heart of post-Brexit UK
Why does the world come to California for prunes? REASON NO. 3
Taste Fresh, sweet and smooth, California Prunes taste like no other. They are the rare result of good fortune and great standards, thanks to the finest growing conditions on earth and highest agriculture standards of any nation. You’ll see the difference in our blemish-free prunes. And consumers, well, they’ll taste it. But that’s just one reason. Choose California Prunes for yours.
Visit us at Gulfood Booth S2-338 at the USA Pavilion in Sheikh Saeed Hall
For more information, including delicious recipes, visit: CaliforniaPrunes.co.uk
UP FRON T / N EW S B I T ES
Reif Othman discusses new UAE restaurant water laws In a step towards greater sustainability within the country’s hospitality industry, the UAE recently brought into place new legislation that means the country’s hotels and restaurants have to offer customers filtered tap water as an alternative to bottled drinking water. Reith Othman spoke to The Pro Chef Middle East, about the legislation changes. “The new filtered water legislation is a welcome change. Every little change goes a long way. The new legislation has been much anticipated. The key to change is in education,” the head chef of Reif Japanese Kushiyaki in Dubai explained. “Sustainability has always been our ultimate goal, at the restaurant. It is challenging being in the food industry to be 100% sustainable but we would like to be the leader in sustainability. That’s why we use Brita water filtration at the restaurant because we believe and trust in the German quality. Their water filter dispensers come with options for both still and sparkling as well as hot water which means we have this option to offer to our customers. Aside from filter dispensers, we serve our customers with water in glass bottles and metal straws. We want to educate our customers that
CUISINE SOLUTIONS EXPANDS IN THE MIDDLE EAST Cuisine Solutions the sous-vide partners for Emirates Flight Catering are planning further expansion in the region. The company, which is a world leader in the sous-vide field, has partnered with the Dubai company for many years. Mads Houlberg the Chief Commercial Officer at Emirates Flight Catering explained that the company had helped them to offer a diverse range of menu options: “The partnership has most definitely allowed us to expand our portfolio of products that we are able to offer onboard, such as Lamb Shanks and new formats of eggs”. Meanwhile, Cuisine Solutions president & CEO, Felipe Hasselmann added: “Chefs love sous vide because of the flavours and textures it provides. Because food is vacuum-sealed before cooking, nothing leaves the food when you use the sous vide method.” Discussing the expansion plans in the region, Hasselmann said the company was planning “aggressive expansion” in the hotel/restaurant/café (HORECA) sector across the GCC. He added that the company would also be helping to set up the world’s largest halal souse vide manufacturing facility, which would be operational within two years. For more information on the company’s expansion plans in the region, visit cuisinesolutions.ae
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Dubai water is safe for drinking and that by supporting us in our sustainability goals, we are helping in reducing our carbon footprint and safeguarding our children’s future.” For more information, visit brita.ae
Operation: Falafel goes global The popular UAE-based Middle Eastern food outlet, Operation: Falafel will open three international restaurants starting in Q2 of 2020. The first restaurant outside the Middle East will be in New York, with two further outlets planned for London and Paris. The restaurant is known for modern Middle Eastern street food. The announcement was made by Manhal Naser, CEO and Co-Founder of AWJ Investments, which owns Operation: Falafel. “We’re incredibly proud of the regional success of Operation: Falafel and we know that the time is right to take the brand into unchartered international markets. Being a UAE homegrown brand and moving into the western market is almost unheard of and we’re excited to be one of the first. In the region we see many global F&B concepts coming into Dubai but rarely see the opposite, a local brand taking international markets by storm. We’re proud to mark this change, said Naser. “Our challenge was to find the right investors and operators to work with - people who share our values and vision for the brand. We have taken the time to get everything in the right place as we will never compromise on quality and consistency – when someone enjoys one of our falafels in New York, London or Paris it must be just as good as in Dubai,” he added. For more information, visit operationfalafel.com
CANADA'S FOOD CHOICE
300-7111 Syntex Dr.Mississauga, Ontario L5N 8C3 CANADA +1 416 881 2600 nabil@canadafoodchoice.com www.canadafoodchoice.com
HI FOODS GENERAL TRADING L.L.C
Jallaf Compound, Shed # 12, Street 23, Al Quoz Industrial Area 1, Near Swissboring Group PO Box: 27294 - Dubai. Tel: +971 4 8829 660 +971 4 8800 365 sales@hifoods-uae.com www.hifoods-uae.com
FOOD CHOICE GEN TRAD & CONT CO. W.L.L
Ardiya Industrial Area Kuwait P.O. Box: 4097, SAFAT – 13041, Kuwait - C.R.:106228 00 965 24347994 /5/6 00 965 24347899 sales@foodchoiceq8.com www.foodchoiceq8.com #Foodchoiceq8
UP FRON T / N EW S B I T ES
The organic local market supplying Dubai’s fivestar hotels
Bvlgari Resort Dubai partners with Seu Pizza Illuminati Luxury UAE-based hotel, Bvlgari Resort Dubai has announced that it will be launching a new menu in partnership with Italian pizzeria Seu Pizza Illuminati. The Rome-based pizza restaurant was launched by Chef Pier Daniele Seu in 2018 and has since gone from strength to strength, due largely to his innovative and unusual cooking methods which have earnt him the 3 Slices award from the prestigious Guida Pizzerie d’Italia Gambero Rosso 2020 (Italy’s iconic dining guide) and the 8th spot in the World 50 Top Pizza in 2019 which also gave the chef the accolade of the Best Pizza Maker of the Year 2019. Chef Pier Daniele Seu uses a special leavening technique (up to 30 hours at a controlled temperature) whereas his baking techniques combine the thin Roman pizza with the fluffy Neapolitan which gives the dough its unique texture, lightweight and crunchy edge. The new menu is available exclusively at Il Café – the resort’s restaurant facing the Bvlgari Marina and dishes will include the Margherita Estiva pizza with Stracciatella di bufala, semi-dry tomatoes, basil pesto and extra virgin olive oil, along with the Parmigiana (a pizza version of the classic Italian aubergine dish). For more information visit bulgarihotels.com/dubai
Organic and sustainable produce has been an increasing concern for consumers over the past 18 months, with diners increasingly interested in the ecological footprint of the food they consume. That’s where Greenheart Organic Farms steps in, the Dubai-based sustainable organic farm supplies some of the biggest names in the city’s food industry, including Park Hyatt Dubai, Four Seasons Resort Jumeirah, Emirates Palace, Edition Hotel, La Petite Maison, Freedom Pizza, Asian 5 and Bareburger. “What sets us apart is that we grow the largest selection of organic vegetables and greens in the entire region, we currently offer over 140 different varieties,” explains Greenheart Organic Farms founder, Elena Kinane. “We also have the only seed bank in the region which now includes more than 100 different varieties of seeds now saved at our farm. Alongside that, we have an extensive soil building programme and make most of our own organic fertilizers and remedies. Something we are really proud of is our organic strawberries which are now in season. They are all-natural, grown without any chemical fertilizers and pesticides. The strawberries are now 6th generation emirates grown. Over the summer months, we keep the shoots inside our climate-controlled grow houses.” For more information visit greenheartuae.com
Indochine expands with new lunch offering The French-Vietnamese eatery originally from New York and now open in Dubai’s DIFC has extended its operating hours to welcome diners for lunch. Despite having only launched last month, Indochine has quickly become a popular dining option for those in the city. According to the restaurant, due to the success of its evening menu, they are now expanding to operate during lunch hours too in Dubai’s International Financial Centre. During lunch hours, there will be two menus available: the restaurant’s à la carte menu and their new business lunch menu. For more information, visit indochinedxb.com
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16-20 FEB 2020 DUBAI WORLD TRADE CENTRE
Stand SM48
EXPLORE EUROPEAN DAIRY PRODUCTS AT GULFOOD DUBAI European Dairy products will be on show at GULFOOD Dubai, the world’s largest food exhibition, from February 16-20,2020. Explore the diversity and quality of UK Dairy products at the Dairy council for Northern Ireland (DCNI) stand, located SM48.
Milk used for EU dairy products is one of the highest standard. Dairy farms and processing plants in United Kingdom produce high quality milk and milk products – not only participating in internationally recognized quality insurance schemes but in many instances surpassing/exceeding regulatory requirements. The United Kingdom climate is moderate with an abundant rainfall which is ideal for the growth of rich, nutritious grass. Its lush pastures provide the perfect diet for dairy cows, allowing them to graze outdoors for the majority of the year. United Kingdom is naturally suited to the sustainable production of high quality dairy products. Dairy farms are family owned, passing from one generation to the next. United Kingdom dairy products are produced to the highest European standards for quality, sustainability of supply, animal health and welfare, and environment.
Discover the outstanding programs implemented by European and United Kingdom dairy companies to guarantee the best for consumers, including the utmost respect for the environment .
Dairy products you can trust
UP FRON T / N EW S B I T ES
Shangri-La Hotel, Qaryat al Beri launches new UAE experience The luxury five-star hotel, Shangri-La Hotel, Qaryat al Beri in Abu Dhabi has launched a brand new Emirati dining experience. The event, which will take place on the last Saturday of every month, is called Hikayat Arabian Nights and aims to give guests a taste of local UAE food and culture. Dishes on offer will include Emirati classics such as charcoal flame ouzi, chicken mandi, jallab and qamar al-din. There will also be Middle Eastern entertainment on offer, such as tanoura dancers and an oud player. Packages will start from AED169 per person including food and soft drinks. For more information, visit shangri-la.com/en/abudhabi/shangrilamost reliable delivery experiences.
Nespresso launches new Italy-inspired range in the Middle East Nespresso has launched a new range in the region, called Ispirazione Italiana. The coffee collection of seven blends has been inspired by the culture and the coffee traditions of Italy’s cities: Rome (Roma), Florence (Firenze), Palermo, Naples (Napoli), Genova and Venice (Venezia). According to the team behind the launch, the new range seeks to take coffee lovers on a “journey across Italy,” with each coffee capturing the essence of the city it is inspired by, whether it’s the spicy North African influences in Palermo or rich depth of coffee in Rome. Sergey Makarin, Business Executive Officer commented on the launch saying: “for over 30 years, our team comprised of coffee roasters, sensory experts, food scientists and engineers have embarked on a journey to create a selection of blends that are inspired by Italy’s rich historical coffee culture. We’re so pleased to have curated a permanent collection that focuses on telling the richer story of Nespresso and enable customers to reproduce the same style of coffees that they would find in an Italian bar.” For more information, visit ae.buynespresso.com
US food giant to expand operations in Saudi Arabia US conglomerate General Mills has announced plans to expand the supply of raw baking ingredients in Saudi Arabia through their Pillsbury foodservice subsidiary. Saudi Arabian company Ahmad A. Abed Trading Co (also known as Bakemate). will work with General Mills on the expansion, which will see the food giant provide raw baking materials such as mixes for cream cakes, sponge cakes, cupcakes, doughnuts, pancakes, crepes and waffles across the Kingdom. Bakemate is one of the best-known baking suppliers in the country, with 13 distribution networks across 13 cities and 30 retail establishments in Saudi Arabia. Meanwhile, Pillsbury has provided baking products across the US for more than 150 years and now operates in more than 100 countries. The company became part of the wider General Mills conglomerate in 2001 when Pillsbury was bought from Diageo PLC for $5.9 billion. For more information, visit generalmills.com
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ADVERTISING FEATURE
TAKING COMMERCIAL KITCHEN DESIGNS A NOTCH HIGHER
I
magine over a 100 people coming together to dine at your restaurant, what would the scene be like? Your servers and chefs would be on their toes making sure your discerned clients are served exactly what they need, mouthwatering delicacies of their choice on time. For this to be carried out smoothly, you need an efficient kitchen space designed with the finest quality of equipment like cooking lines, refrigeration units, ice-makers, hot cupboards, varieties of showcases and more. And that’s where we come in. Established in 2009, AMTC specializes in designing such kitchens which ooze a sense of perfection, productivity and personality. Through our amenities like custom fabrication, proper training on the equipment, maintenance and providing technical support at every level, we have gained the trust of being one of the most reliable kitchen contractors in and around the region. We’ve had the privilege of working with some of the most renowned brands like Meraas, Emaar and more, in their food and culinary outposts set up across the downtown, Dubai Mall and City Walk. How are we different from the rest? Considering the UAE ranks first in the region and fourth globally in F&B investment environment attractiveness, the demand for good quality and trendy restaurants is increasing. From zero wastage to molecular cuisine to nitrogen infused cooking, commercial kitchens need to accommodate to more needs than they used to in the past. A greater need of safety is required and
hence, with our highly experienced team of kitchen designers, we ensure that our kitchen supplies are safe, easy and efficient. What also sets us apart from the rest is us being a one stop solution for all commercial kitchen needs. To provide quality materials and services, we’ve partnered with over 200 premium and well-known international brands spread across Europe, USA and the MENA region. Our impressive assortment of products include a complete range of cooking line and refrigeration units comprising of different varieties of showcases, sushi counters, ice makers, sorting tables, hot cupboards, neutral cupboards, over-shelves, wall shelves, sinks, hood canopies, ambient counters, heated counters, BBQs, Tandoori ovens, rotisseries, pizza ovens, modular cold room, washer units and hygiene equipment. With these, we provide continuous technical support to our clients ensuring seamless operations at their respective F&B facility. In addition, aside from in-house experienced kitchen designers, we also have our own stainless-steel factory with skillful fabricators in Umm Al Quwain where we can customize high quality of all kinds of stainless steel kitchen equipment. We also have a strong inventory of kitchen equipment spare-parts which enables us to cater to the immediate needs of our clients. We provide unparalleled value for money coupled with unsurpassed service. After all, our priority is to create a space that is efficient, tidy and productive so if you’d like more information, get in touch with us and we’ll show you how we can help you transform your kitchen into a systemized place with the best of everything. Visit www.amtc.ae or send email to info@amtc.ae.
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GIAN MARCO FRANCESCONI, EXECUTIVE CHEF
CRISTIAN LISCI, CHEF DE CUISINE
PASQUALE SIPONE, EXECUTIVE CHEF
Villa Beach, Jumeirah Beach Hotel
La Bullona, Four Seasons Cairo Nile Plaza
Media Rotana, Dubai
Chef Gian Marco has joined Jumeirah Beach Hotel as the Executive Chef of Villa Beach, the hotel’s Italian beachside restaurant. In his new role, the Italian native is leading a team of talented international chefs responsible for creating and serving dishes, inspired by the Italian region of Tuscany. Chef Gian Marco’s culinary journey began in 1988 at some of Italy’s most renowned dining establishments, where he took the opportunity to explore and refine his passion for Italian cuisine. Two years later, he relocated to Paris, an opportunity that saw him cook at Le Royal Monceau’s iconic Il Carpaccio Restaurant. Following stints in both London and Turkey, he joined Il Toscanaccio Restaurant in New York as Executive Chef, before returning to Italy as Chef of Michelin-starred restaurant Ristorante Ninan. Following more than 10 years of international experience, Chef Gian Marco opened La Cambusa 79 in Viareggio, where he was responsible for back-of-house, overseeing cost control, and curating a fine-dining seafood menu. After three years, his love for seafood took him to the ocean, where he spent four years on sailing boat SySnenandoah, responsible for menu planning, assuring quality control, and cooking for 11 crew and up to eight guests. Following this, he thrived in Executive Chef roles in both Geneva and France, with the latter seeing him leading the restaurant at Hotel Casadelmar in Porto-Vecchio on the French island of Corsica. Now, as Executive Chef at Villa Beach, he is in charge of delivering unforgettable Italian fare with dishes on his menu including fresh Seabass Tartare, homemade Spaghetti Alla Busara, and Gianduja Chocolate Tortellini.
Chef Cristian Lisci has been announced as the Chef de Cuisine of the new Bullona Cairo restaurant at the Four Seasons Cairo Nile Plaza. Chef Cristian has held various roles at famed Michelin restaurants and 5-star hotels over his illustrious career of over 25 years. At the age of only 19, he earned his place as Sous Chef at Michelin Star restaurant Edilio in Genoa, and after that moved to Chef de Cuisine at Il Mirtillo restaurant in Megeve, which was voted best Italian Restaurant in France in 2000 in the Pudlo Guide. In 2015 he joined the Four Seasons hotel group in the GGC as the Sous Chef at Vento restaurant at theFour Seasons Hotel Bahrain Bay. In 2018 he continued his successful journey with the Four Seasons Hotels joining the Cairo branch at Nile Plaza, taking over Bella restaurant, where it grew to become one of the finest Italian restaurants in the city. With the arrival of Bullona Cairo, Chef Cristian will be overlooking the culinary operations at the restaurant, working hand in hand with the master artisans to create an exquisite menu, while maintaining the traditional style and flavours of the original Bullona Milano restaurant. “Cooking has been a part of my life for the last 25 years. Like art, cooking is a blank canvas for me to draw and get inspired from. I can’t wait for guests to come and enjoy our exceptional Italian dishes at Bullona Cairo,” said Chef Christian.
Media Rotana, Dubai has announced the appointment of Pasquale Sipone as the hotel’s new Executive Chef. With almost three decades of experience, Chef Pasquale’s rich background comes from working with international hotel groups, catering companies, launching successful stand-alone restaurants alongside fine dining outlets within five-star properties. Hailing from Italy, the chef first trained in the early nineties at some of the country’s top culinary establishments such as the Istituto Professionale Alberghiero Di Stao, Assisi Perugia – Italy, where he obtained a diploma in Food and Catering and attended a number of workshops and training programmes. Since then, he has gone from strength to strength, winning several awards over his 26-year career including “Senior Member of the Emirates Culinary Guild” as well as obtaining both a silver and bronze medal ad two separate live cooking events held by the Emirates Culinary Guild. Chef Pasquale has built his career over many years with the Rotana Group, managing various kitchens across the group’s portfolio. “Not only is Chef Pasquale a world-class chef, but he is also a great leader, equipped with excellent management expertise, with extensive experience leading a team of over 50 personnel, maintaining global standards as well as planning strategies and overviewing operations,” said a spokesperson for the Rotana Group. Sipone voiced his enthusiasm about taking on the new challenge, saying that his focus would be “embracing a vision for excellence, improving operations, and delivering success”.
Text EMMA HODGSON | Photographs SUPPLIED
UP FRON T / MOV ERS & SHAK ER S
ADVERTISING FEATURE
surprised me with little twists. It was a very personalised experience; one that brings the customer closer to the food and introduces new and authentic recipes. We follow a similar approach at FIVE Palm Jumeirah and FIVE Jumeirah Village. I like the chefs to be visible in the restaurant, talking to guests about any dietary requirements and surprising them where possible. At Cinque, the chefs come to your table to top up your truffle; at Soul Street they will ask guests about their tolerance for spice and so on. What’s the biggest misconception people have about being a professional chef? People believe what they see. They see chefs during service time from 12 to 3pm and think that’s all we do. They don’t see the prepping behind the scenes; how your dish arrives the way it does – the menu design, engineering, sourcing of the products and the final plating. At FIVE Hotels And Resorts, we’re proud we’ve become one of the strongest food and beverage companies and are developing more new and fun concepts, just like the recently opened Soul Street at FIVE Jumeirah Village.
Yoann Grillet
Director of F&B and Culinary, FIVE Palm Jumeirah and FIVE Jumeirah Village
What food are you craving right now? I have a weakness for Japanese cuisine. Some of my favourite ingredients to use on a day to day basis are yuzu and ponzu. These ingredients and the cuisine itself have had a great influence on my cooking style. The person who has had the biggest influence on me was a third-generation master sushi chef from Japan. His skills, the twist he was adding to the food, and his simple approach, blew me away. I am also following this approach in my daily tasks at FIVE Palm Jumeirah and FIVE Jumeirah Village. From menu design to the creation of new dishes, especially for our Asian inspired menus at The Penthouse and Soul Street. If you could only have four ingredients in your cupboard what would they be? Smoked paprika, madras curry, soba noodles and tom yum paste. I always emphasise the importance of flavour. Use the freshest ingredients you can and cook them in the simplest way. The ingredients themselves will allow the flavour to evolve. You can finish your dish with a little sauce that will complement the overall, without undervaluing the products. Our signature dishes, such as our Pecking duck at Maiden Shanghai are based on this principle. We’re flying in the best quality duck from Ireland, prepare it freshly with our secret sauce, and the flavours and customer feedback speaks for itself. We’re currently rated Dubai’s No.2 Chinese restaurant on TripAdvisor. What’s your most memorable dining experience and why? A couple of years ago, I visited a boutique restaurant in California. There were only 12 seats in the whole restaurant; finding it was difficult, it was a hidden place for those who want to discover something new. The chef took me on a culinary journey, adjusted the courses to my preferences and
If you could give your younger self some advice, what would it be? Be who you are and don’t try to copy the big chefs and their way of managing their team. Everyone has their own way of creative expression and there isn’t a standard formula for a great chef. Absorb as much as you can from everyone around you and if you are lucky enough to work in a multicultural environment, learn more than just your own national cuisine. What do you like most about your job? On one hand, seeing the satisfaction of our customers when they visit the venues and try the food. On the other hand, having a team that’s happy and proud to work with me, changing their life, making them better chefs and seeing them grow. Their success gives me as much happiness. How did you start out in the food industry? I used to watch my grandparents, mum and father cook so I grew up surrounded by food. One summer, I wanted to earn some extra money so I got a job in a restaurant in the South of France. That’s when I knew I wanted to cook. I started my training in a Bouchon Lyonnais, a typical restaurant from my city, which focused on fresh products and cooking each dish from scratch. During that time, my chef was very old school and he refused to buy anything that wasn’t local. In the winter, we used to go hunting and bring the game to the restaurant afterwards. The memories I have from there are the most beautiful memories from my whole career. Then I moved to a 2 Michelin star restaurant where the philosophy was very different. The team didn’t help one another and they didn’t take time out to train you so very often people would fail. This experience taught me the importance of having a strong mind and remembering even small bits of information. Do you cook on your days off? If so what do you cook? I keep it very simple when I’m at home as I spend a lot of time in the kitchen at work. I usually eat a black Angus rib eye and a salad with fresh tomatoes, roasted almonds, Feta, capsicum, olives, basil and a hazelnut balsamic dressing. What is your favourite item on your menu, and what advice would you give to home chefs trying to attempt it? Tuna sashimi on cracker and truffle mayo. Quite easy to make for home chefs, but quality ingredient makes the difference. High quality tuna is difficult to find in the super market, though you can get it here https:// www.secretsfinefood.com/
CH E FS / PLATE UP
ANGELO DOS SANTOS EXECUTIVE SOUS CHEF, ATELIER M PIER 7, DUBAI MARINA
ON MENUS ES CURRENTLY THE BEST DISH I – AS S ACROSS DUBA AT RESTAURANT LV S THEMSE ES CHOSEN BY CHEF
What’s your favourite dish on your menu? The Wagyu Short Ribs for sure, which is on the menu at 199Dhs.
Tell us about the dish.
KASEM ALKHOBI
EXECUTIVE SOUS CHEF, PHOENICIA, KEMPINSKI HOTEL & RESIDENCES, PALM JUMEIRAH
It’s a unique dish that combines so many ingredients, cultures and techniques. The Wagyu Ribs are from Japan, the Paccheri Pasta is from Italy and the Morels mushrooms are from France. So we like to combine a different amount of flavours in one dish from different places. It makes for a rather exquisite dish.
What makes it a standout dish? The special part of this dish is that we marinate the ribs for 24 hours to give the meat a special aroma. We cook for 8 hours on a low temperature to make the meat soft and juicy, and complete the dish with a 24k Gold Leaf, because this is Dubai and we want to eat gold time to time, of course!
Where do you source ingredients from for this dish? Most of the ingredients are from Hokkaido, Alba, Marseille and South America. Once a year the Atelier M team fly the staff to Japan, where we meet with the suppliers and learn about the ingredients. It means when a customer asks us about the dish, we are all really knowledgeable. When a team really understands the ingredients, there is more effort put into the making of the dish.
What’s your favourite dish on your menu? Our charcoal-grilled lamb arayes that is on our menu for 75Dhs.
Most of our dishes represent the culinary heritage of the Levantine region, with my favourite dish being lamb arayes. It is prepared with minced fresh lamb legs mixed with chopped parsley and brown onion and infused with Arabic spices. It is then wrapped in homemade Arabic bread topped with spicy tomato sauce, and finished off by being cooked on the charcoal grill. It’s then served with garlic sauce, fresh coriander and grilled onions.
What makes it a standout dish? Originally it was a street food dish, arayes is very popular across the region as both a street food and restaurant dish and it makes for an ideal dish shared amongst family and friends. It has an irresistible composition of juicy meat, an infusion of spices and freshly made bread.
Where do you source ingredients from for this dish? We source our ingredients from various countries such as Syria, Lebanon and Greece ensuring authentic as possible flavours.
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Text EMMA HODGSON | Photography SUPPLIED
Tell us about the dish...
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A FRESH TAKE ON GREEK CUISINE Chef Mark Taquet at Opso Dubai reveals why this modern Greek eatery is worth dining at with family and friends
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rish-born chef Mark Taquet has worked within the F&B industry for more than 20 years mastering his craft working in some of Dublin’s top hotels and restaurants. Mark was previously the creative leader for F&B concepts and brands in the UAE, and was part of the design and project management phase of large kitchen operations for multiple companies.
What can diners expect at Opso in 2020? We aim to please our customers through the three food experiences and tailored service available here at Opso Dubai. I constantly speak with our guests who return, to try the different menus on offer within Opso Social (our café), Opso Dining (main restaurant) and Prive (shisha lounge). If you want to come and try the best of
modern Greek cuisine with dishes made from ingredients produced by carefully hand-selected artisanal producers from Greece, we are the place to go. Three outstanding dishes diners have to try from the menu. We have revamped up our menu options here at Opso Dubai. Diners have many amazing dishes to choose from, but my favorites would have to be the fresh watermelon and feta cheese salad. The flavor combination is amazing and guests love how it is served - a definite Instagram shot. The grilled lamb rack with trahana sharing platter is one of the favourites too. Trahana is one of the oldest foods in the Mediterranean, a small pebble shaped grain that varies widely all over Greece. We use a sour trahana
and its cooked similar to a risotto, with wild mushroom and black truffle. This is an example of the modern twist Opso Dubai puts on traditional Greek dishes. The dish is finished with artisanal Greek graviera cheese, which adds a sharpness to the dish. Lastly, our 24k Rochet has to be the showstopper of all meals. We spent a lot of time selecting the best chocolate, hand-selected walnuts and make our own vanilla and Tonka bean ice cream. I don’t want to give much away, but when you dine with us, it’s a must-try dish. Will you be bringing forth your international and Asian influences to seasonal menus? Since joining Rafid Gourmet as Corporate Executive Chef, I have been very lucky to work alongside two great mentors. When you combine the passion, vision and drive of our managing partner, Faisal Al Mandil, from Rafid Gourmet (a wholly-owned subsidiary of Rafid group), and chef Nikos Roussos, a two-Michelin star chef who created the Opso brand in Marylebone, London, it is a great privilege to be at the helm of Opso Dubai. Chef Nikos has a true passion for all things Greek and truly understands how the right ingredients perform on a plate. Rafid Gourmet has plans to expand not only the Opso brand but new and exciting brands across the Middle East. So, in time, I will use the knowledge I have gained over the years and incorporate international and Asian Influences into new, exciting projects ahead. Any special ingredients you will be importing or currently working with? Opso has exclusive rights to a number of products produced for our brand. We import 50% of our ingredients from Greece which helps support local businesses. We also purchase a lot of our seafood locally. Our fish is delivered daily and reaches us direct from the sea within eight hours, which is a true testament to real Greek food. In Greece, when a meal is enjoyed together with family or loved ones, the saying goes “Kali Orexi” which translates to a heartfelt “enjoy your meal” which perfectly describes the experience of eating true modern Greek food at Opso Dubai. Edition 48 / The Pro Chef Middle East
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Chef Mauro Colagreco’s restaurant Mirazur in France was recently named as the world’s number one restaurant in the highly acclaimed 50 Best Restaurant awards. Fresh of the back of his recent win, he’s arrived in Dubai to take over all F&B operations in the One & Only Royal Mirage in Dubai. The Pro Chef Middle East sat down with him to learn more…
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Text EMMA HODGSON | Photographs SUPPLIED
ou’re originally from Argentina but you have built your career in the gastronomic capital of the world France. What was it like moving there, were you fearful of taking on the French food scene? When I started to cook, I really didn't know anything about French cuisine. In Argentina, the fine dining scene was always focused on French cuisine, but I wasn't a regular on the fine dining scene. My early education in the culinary arts was far more casual. But then when I started to study at culinary school, when I was 20, I figured out quite quickly that what I was really interested in was learning Western cuisine styles, and for that, I knew I would have to take a leap, and go to Europe. It would have perhaps been easier for me to go to Spain because then I wouldn’t have had to learn a new language. But every great chef, not just French chefs, but Spanish chefs, American chefs, professionals from all over the world - they all spend a period of their career in France. So I decided I needed to go to France. I thought I would be in France for two to four years maximum, but I moved from Argentina in 2000, and its now 20 years later.
And you're still there. So when you got on stage at 50 Best Restaurants to accept the award for the world’s number one restaurant,
you had four flags with you. Why did you decide to carry four flags on stage? I carried four because it was hard to pick just one. It was very special because these four flags represent a lot of my life. Of course, Argentina, because that’s where I am from, and the French flag, because I trained and have worked there for twenty years. But the Italian flag was there because I have Italian roots, but also for my team too, a large number of the people on my team are Italian. And then the love my life, my wife, is Brazilian. But it was not just about these four particular flags. At Mirazur restaurant, our approach to food is not about nationalities. We don't believe in borders. We have a global point of view, the idea that we are all in this together.
Mirazur has almost been a family project, in the sense that your wife works front of house at the restaurant. What is that like? It's very hard, but it's great because with family you can build for the future. With family, you share the same philosophy and goals. And certain things are easier because we can build for the long term. So that is extremely important for us. She is also my eyes in the dining room of the restaurant, she manages the administration side, she works a lot. My wife is my most honest critic, so sometimes that’s not easy of course.
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When we leave the restaurant and we work at home, it's hard … mixing work with our private life. But its something we work on because it’s important to be able to put work aside.
So you mentioned before that you worked with Bernard Loiseau. What do you think about the Michelin guide? Is it, is it a force for good? Is it a force for bad? Obviously, you have three Michelin stars. No, I think it's a very good thing. And I think the gastronomy ... The level of the gastronomy in Europe, in general, is so high, that a guide like Michelin is essential for sure. Because it pushes people to increase the quality and to keep innovating. But I think, from my experience on how we live life with Bernard, which was terrible for me. You need to never work for the accolades. You need to work for your guests and for yourself.
You made the decision to come out to Dubai, why work with the One&Only? I am so proud and happy to be working with the One&Only. Dubai is an interesting city, and for the hotel to still be on top after 20 years in the city is an achievement, it’s a very competitive landscape with new openings every year. I first heard about the project when my friend, [3 Michelin Star French chef ] Yannick Alleno said to me, "I want to introduce you Mr Louis from the One&Only because he looking for a celebrity chef for his Celebrities restaurant." After our chat, I looked into the hotel’s history here in Dubai and the history of Mr Louis as well, and One&Only brand,
and I said, "I think the hotel will be a good partner." It’s really beginning of course, but we believe we are building from a good place. Louis believes in quality, he believes in building real quality for the long term, because that’s what will keep people coming back. He also knows the market extremely well, his focus on quality was what really sealed the decision for us.
Your name is attached to the Dubai restaurant now, which is great. However, you can't be here all the time. So how do you ensure the standards stay to your high standards even when you're not here? Of course, it's a big challenge and we need to keep always very careful about that. But we started seven months ago, prior to the official launch to work. Part of my team, I have a corporate team who travel a lot, and I think they travelled in the last seven months once or twice a month every month. Sometimes every couple of weeks, to meet the suppliers. Our pastry chef from Mirazur came for a month and a half during the low season in France. And then we worked for six weeks in the soft opening. So during this time, we changed a lot. But the most important to understand is that Celebrities restaurant is Celebrities, and Mirazur is Mirazur. The important for us is to bring the Mauro Colagreco philosophy of the restaurant and to not make a copy of Mirazur because it will be a bad copy of Mirazur. Because Mirazur is not just me, it's not just my team. It's the place, it's the product, it's our gardens, it's a whole experience. And it's impossible to reproduce Mirazur here.
ARE YOU A UAE-BASED CHEF IN A LEADERSHIP POSITION?
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Executive Chefs, Head Chefs and Chef de Cuisine are invited to submit their nomination our Pro Chef of the Year competition! 4 Chefs will be carefully selected from the nominations to compete against is a professional live cooking competition which will be held in September 2020 at The Emirates Academy of Hospitality Management.
Nominate yourself at
prochefme.com/awards Edition 47 / The Pro Chef Middle East
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So we believe in building something new, something with its own roots. It's like a son. It's not a copy.
At Mirazur you have a zero kilometre philosophy when it comes to your produce. How does that translate to Celebrities in Dubai? It's very difficult, but early on in the process, we started to look for the local farmers. I met with a farmer in Dubai just yesterday, and its something we will continue to invest in here, but it’s not something that will happen overnight. It’s something we are trying to bring to the restaurant here, using as many local products as possible, bringing in Arabic flavours but not to create a ‘fusion concept’. We’ve looked at local flavours from spices and dates, but we don’t want to make a copy of what has already existed in the market. We want to build something with its own soul.
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Aside from your zero kilometre philosophy, you’re also passionate about eco-friendly methods... Yes, I think its something that translates to the economy in general. In the F&B industry, we pollute a lot. Restaurants and hotels are some of the worst offenders. We really use a lot of plastic, we source products from all over the globe, the print of carbon is so high. So the big challenge, and that is we need to act really fast, is to encourage local producers, to motivate local producers to increase the production, to consume less and encourage less plastic to be used at every stage.
What do you look for when you are hiring chefs? I really look for someone who understands the environment, the land, the most important thing is not their experience. The most important is the courage, and the drive and energy to learn. It’s
the desire to learn which gives you the capacity of observation that you need, you need to be open-minded, not already stuck in your ways. I have two kids and they're 10 and six. They’re obviously at school, but its a very different type of learning. At school, they’re trying to tick boxes and make everyone the same.
What first inspired you to get into the food industry? It was when I was living in Argentina. It was a very new approach in terms of the sauce. It was something that really changed my way of understanding the kitchen because the chef, worked on it a lot. The chef was one of the first to make the sauce with just vegetables, which at the time was a very new idea. Then, later on, my master, the French master, Alain Passard, who has his restaurant in Paris, decided - when I was working for him - to stop using meat and to focus on
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“I am so proud and happy to be working with the One & Only in Dubai.” vegetables. And one of the dishes was this was cooked beetroot dish which was served with balsamic vinegar. It was so simple, but it was so crazy and delicious. So that's for sure was one of the plate that changed and inspired me, by changing the way I saw vegetables. It was like, treat the vegetables, like meat, like a protein. So that changed for sure. One of the dishes that changed my approach, my vision.
What’s the best meal you have ever eaten? I think one of the best meals in my life was in 2005 in a restaurant in the Basque country, in Spain. It was a mix of plenty of vegetables and herbs served with the Amazonian flower. And they served that, with a kind of soup, which was very tasty, and it was mixed with a typical Basque cheese, it was so nice. Every spoon was an explosion of flavours. Another dish that I loved was a soup, I don't know the name of it. But it's a Chinese soup which I tried in the city of Nanjing in China. It’s a very typical soup for the province, and the sheer quantity of different textures in this soup totally changed my understanding of textures in a dish. You know, because in Europe, when we find three different textures, it's already impressive. But in this soup, there were around 10 different kinds of textures. I understand the importance of the texture in the Chinese cuisine, but what I realised is that it was something we could bring to our Western style of cuisine at the restaurant, at that point, I started to work more and more with the texture. I realised it was the third dimension on the plate.
Why does the world come to California for prunes? R E AS O N N O. 2
Reliability It’s about meeting expectations, certainly. It’s about the peace of mind that comes with sourcing from generations of experts, absolutely. It’s about consistency in quality, size, and taste - no question. Because “sometimes” is no way to grow a business. But that’s just one reason. Choose California Prunes for yours.
Visit us at Gulfood Booth S2-338 at the USA Pavilion in Sheikh Saeed Hall
And finally, if you could go back and say one thing to your 20-year-old self, what would you say? Oh. Believe in you. It’s not about working towards accolades, the Michelin Stars or 50 Best Restaurants awards. The most important is to believe in you and to work for you, and of course, to work for your guests.
For more information, including delicious recipes, visit: CaliforniaPrunes.co.uk Edition 48 / The Pro Chef Middle East
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The FoodTech Challenge
Seeking Innovative Ideas to Global Food Security Challenges In September 2019, the UAE Office of State for Food Security and Tamkeen, an Abu Dhabi based company mandated to deliver projects to meet the UAE’s vision of knowledgebased development, announced an open call-for-submissions to the FoodTech Challenge; fostering international collaboration to find innovative solutions across the food value chain, the FoodTech Challenge is a global competition that encourages participation by university students, early-stage start-ups and tech incubators in advanced urban farming markets from around the world. Seeking commercially viable solutions that promote sustainable food practices and stimulate domestic food production in the UAE, submissions into the FoodTech Challenge will remain open until February 13, 2020. Expert judges will evaluate business case submissions from across the world, short-listing the top ten teams. From there, the teams will be matched with a mentor from the judging panel to further support the development of their business cases and perfect their pitch ahead of the final award ceremony taking place at New York University Abu Dhabi in April 2020. Selected across research, academia, industry, and policy, the FoodTech Challenge features thirteen UAEbased and international expert judges including Danielle Nierenberg,
President and Co-Founder of Food Tank and David Rosenberg, CEO and Co-Founder of AeroFarms as part of the judging panel. The expert judges are FoodTech Challenge spokespeople, amplifying the call for quality submissions, raising awareness about the many opportunities present in the UAE agricultural technology ecosystem, and lending their time and expertise mentoring the shortlisted teams. Expert judges will also participate in panel discussions relating to food security and ag tech at the final awards ceremony, which will be open to the wider public. Additional members comprising the expert judging panel for the FoodTech Challenge include Cinar Kurra, CEO of Catalyst; Penny McBride, ViceChairwoman at FarmTech Society; Dr. Merle Jensen, Professor Emeritus at University of Arizona; Dr. Ramesh Jagannathan, Managing Director of startAD; Dr. Rami Zurayk, Professor at the American University of Beirut; Dr. Dionysia Lyra, Halophyte Agronomist
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at the International Center for Biosaline Agriculture; Stuart Oda, CEO and CoFounder of Alesca Life; Abdulaziz Al Mulla, Co-Founder and CEO of Madar Farms; Dr. Hanan Afifi, Lead Researcher at Abu Dhabi Food Control Authority; and Feroz Sanaulla, Senior Strategic Advisor at Roland Berger. Drawing on their specific areas of expertise, the judges will consider each proposal against required criteria including technology, sustainability, commercial viability and applicability in the UAE. Speaking to the evolving global food security landscape, Danielle Nierenberg, President and Co-Founder of Food Tank said: “The need to tackle rising food security issues is critical to addressing some of our most pressing environmental and social problems. By placing the spotlight on economically sustainable ways of alleviating hunger and poverty, we can begin to inspire a changed approach to the global food system.” Highlighting the urgency for alternative solutions that address long-term economic sustainability, Cinar Kurra, Chief Executive Officer of Catalyst said: “The FoodTech Challenge provides an important opportunity for aspiring and emerging food innovators, enabling them to showcase their sustainable and technology-driven concepts and solutions. Through our involvement in this global competition, our aim is to accelerate the implementation of resilient agricultural practices in the UAE by communicating the role innovation
plays in ultimately enhancing the country’s food security.” In reinforcing the UAE’s commitment to enhancing global food security, the FoodTech Challenge supports the country’s aim to encourage the adoption of urban farming solutions at the national, community, and household levels. Underlining the importance of empowering youth and attracting their interest in the food security sector, the global competition showcases the UAE’s commitment to providing opportunities for young people to push the boundaries of innovation in food production by creating sustainable farming systems that can be adopted by future generations. Speaking last year on the occasion of World Food Day, marked at the United Nations’ Food and Agriculture Organization in Rome, Her Excellency Mariam bint Mohammed Saeed Hareb Almheiri, UAE Minister for Food Security said: “Despite challenges related to scarcity of water resources and arable land, we have begun to see agtech solutions gain traction in the UAE. The FoodTech Challenge works towards the goal of attracting bright minds and encouraging innovators from around the world to take part in shaping the future of sustainable food systems. We believe that by setting this contest in motion, and delivering results through agtech solutions, we can create a replicable model for the world.” To date, the FoodTech Challenge has seen registration by over 1000 applicants from around the world, with submissions addressing challenges in food production and food waste. Attracting entrants from North America, South America, Europe, Africa, Middle East, and Asia, the Challenge has seen representation by twenty-three nationalities including post-graduate degree students, researchers, and start-ups from the agricultural technology space. A total prize pool of up to $1M USD will be awarded across four winners. Each winning team will receive $100,000 USD in prize money. Each winning team will also be eligible to enter the Abu Dhabi-based Catalyst Accelerator Programme, which provides up to $150,000 USD in seed funding and additional in-kind support.
Entrants can submit their applications via www.foodtechchallenge.com.
GULFOOD 2020:
Behind the scenes of the Middle East’s biggest food event This year marks the 25th anniversary of the Dubai-based food event. Here is all the insider intel from Gulfood 2020.
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elcoming more than 100,000 visitors from 200 countries every year, Gulfood is the quintessential food event in the Middle East. For the 2020 event, the show promises to be bigger and better than ever showcasing thousands of suppliers across eight sectors with 10 unique show features planned throughout the event. What is perhaps surprising, is how popular Gulfood remains, particularly in the age of digital commerce. According to KPMG, the majority of smartphone users in the UAE have at least one digital food app on their phone. At the same time, businesses rely on digital platforms to conduct everything from transactions to team meetings. However, as Priyanka Mittal, the director of India Gate KRBL one of the exhibitors at this year’s exhibition, “events such as the Gulfood will always hold its importance.” She continues: “the event provides one platform where you get to meet a number of people from a similar industry, in person. While the digital age has surely made the world smaller, what it lacks is personalisation. These events allow brands to offer an experience to their customers which is digitally not possible. E-meeting a person is a lot different from meeting in person. A lot of important decisions can be made when you physically meet a person. Moreover, Gulfood has over 5000 companies from over 185 different countries exhibiting their products under one roof, no other online platform provides such an opportunity. With the number of visitors increasing each year we also get to physically interact with our customers explaining to them about our brand and what we have to offer.” Indeed, the figures from previous Gulfood events seem to support Mittal’s claims too. At last year’s event the USA reported onsite sales of US$ 106.7 million, while Ethiopia scored over US$3 million in sales and the Philippines recorded sales of more than US$ 53.4 million. Meanwhile, 71% of exhibitors are estimated to make up to US$ 500K worth of orders in the 12 months following the exhibition. As Claudia Saumell the manager for the Middle East arm of Bord Bia, the Irish Food Board which is also exhibiting at this year’s event explains “Gulfood presents one of the most important events on the calendar for the food industry. Even now in 2020 and in this digital age, the value of meeting face-to-face is unparalleled. It allows you the opportunity to be authentic and spontaneous and enrich the conversation.” Indeed, even Vincent Vandenabeele the founder of fermented tea company Saba Kombucha who is not exhibiting at the event this year, but taking part through the UAE Pavilion recognises the events benefits. “It represents a key opportunity from SMEs such as Saba Kombucha. It’s so important to have an in-person element to your business, for potential customers to be able to taste the food and drinks, to see the products. It creates a
Priyanka Mittal, Director, India Gate KRBL
Claudia Saumell, Manager, Bord Bia Middle East
completely different experience, which I feel no form of digital platforms can compete with. Mittal points out, however, that F&B events such as Gulfood could do well to integrate and mobilise technology to allow greater synergy for exhibitor and guest experience. “Geo-mapping at Gulfood could really help build on the exhibition’s success,” she explains. “Due to increasing popularity the size of the exhibition has increased each year. Our visitors have sometimes issue finding the stand. If Gulfood integrates geomapping technology into the event, it would make walking to each store very convenient. With geomapping, the visitors can put the stand name and number and the app can guide in real-time the direction to the stand, similar to apps like Google maps,” Mittal continues. Meanwhile, Robert Jones, the managing director of Coffee Planet , who is also exhibiting at this year’s event points out the immense work that goes into exhibiting at the event. “Gulfood always represents the biggest exhibition in our event calendar for the year and is a prime place to showcase our latest products and innovations in our native Dubai. As a global and large-scale show, companies can be quite competitive with their product offering in order to stand out amongst the crowd.” To celebrate the 25th year of the event, Gulfood is looking for innovative and interesting solutions under the show’s “Rethinking Food” theme for 2020, challenging exhibitors to offer viable solutions to environmental concerns in the food
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Robert Jones, Managing Director, Coffee Planet
Vincent Vandenabeele, Founder, Saba Kombucha
industry. “Today, the global food and drink industry faces enormous challenges, including changing climate, risks to our natural capital and a demand for raw materials that puts a huge strain on our world’s natural resources. With the global population expected to rise by 2.4 billion before the year 2050, the world will need to produce up to twice as much food from increasingly limited resources,” explains Saumell. “Eight years ago, at Bord Bia, we recognised these concerns and in 2012 began addressing this issue when we launched the sustainability programme Origin Green, which is a national programme that brings together farmers, food manufacturers and food exporters to become more sustainable in food production. Now in 2020, over 95% of Irish food and drink exports come from Origin Green members, which we are very proud to bring to Gulfood 2020,” she continues. Meanwhile Mittal at India Gate
is also looking forward to presenting the company’s green ideas at Gulfood 2020. “KRBL, the makers of India Gate, has been at the forefront of practicing sustainable leadership for many years. We cultivate our own grains using sustainable farming practices to provide high-quality seeds and to ensure less resource consumption and maximum production. We have also successfully established a model for effective contract farming practices and the farmers who work with KRBL have become the most important and fundamental members of the extended KRBL family.” At Coffee Planet the focus for the Rethinking Food theme will be on the company’s sustainable packaging: “Gulfood 2020 will preview our new range of Nespresso-compatible compostable capsules - currently in development, this new line of capsules will form a central part of our commitment towards sustainability throughout all aspects of our business,” explains Jones.
MEET THE SUPPLIER:
CALIFORNIA PRUNE BOARD
The Pro Chef Middle East sat down with Kevin Verbruggen the Marketing Director at the California Prune Board to discuss their plans for Gulfood and beyond Please could you tell us a bit about your organisation? At the California Prune Board, we’re passionate about bringing the good news of California Prunes to more people, around the world. What are you most looking forward to at this year’s Gulfood? An increasing number of people around the globe are discovering that California Prunes are a delicious superfood, and we’re excited to share exclusive news about our up-and-coming plans in the Gulf region. What is something about your industry that other people might find surprising? Whilst prunes and gut health benefits are well-known, many are surprised to hear that California Prunes are a brilliant ally for healthy bones. California Prunes are naturally high in Vitamin K and a source of manganese. There are many health studies which show that California Prunes can help to keep our bones healthy. This is particularly important, as millions of consumers around the world suffer from bone-related conditions, don’t get
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enough vital nutrients, and are looking for natural foods to add to their diet. Why should people come and visit you at this year’s Gulfood? If people would like to grow their business through offering healthier foods and ingredients, then we can provide information on how California Prunes combine premium quality and healthiness, with excellent service – and our free product samples are so delicious, they must be tasted to be believed. People can try them at our stand, and take samples home with them. We can also put people in touch with a range of potential suppliers from California, to guarantee the best quality and service levels. What are your key plans for 2020 in the region? We have recently completed a large-scale research project, and we’ll be using the findings to share with trade members, and to invest in support plans for the trade and consumers. We’ve already started investing in advertising and product sampling in the UAE, though the best is yet to come!
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MICHAEL ELLIS
JUMEIRAH’S NEW MICHELIN MASTERMIND Michael Ellis joined Jumeirah Group from Michelin recently, The Pro Chef Middle East sits down with the foodie expert to learn more about what is in store for Jumeirah’s restaurants, and how he plans to revolutionise the group.
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ow would you describe your first year In Jumeirah as the first person to ever hold the position of a Chief Culinary Officer?
My journey has been incredibly exciting, stimulating and thought-provoking. I’ve had the opportunity to discover the Jumeirah brand in Dubai and experience over 60 restaurants including those located at Jumeirah Mina A‘Salam, Jumeirah Al Qasr, Dar Al Masyaf, Jumeirah Al Naseem hotels and others. Our aim is to elevate our dining experiences across the board, while staying true to our heritage as a UAE hotel group. We’re looking forward to creating a new standard in culinary offerings across our global portfolio.
What are the biggest challenges for Jumeirah Group in the short term / medium term when it comes to F&B? We have two priorities that we strive to achieve. One is delivering world-class dishes our chefs are known for, on a scale that meets the expectations of our guests. The second, is consistency. We can raise the bar with signature dishes, that people will come back for, and must then deliver those consistently and at scale, day in day out. The restaurant scene in Dubai is expanding all the time, with more than 12,000 restaurants currently operating in the city. So, the challenge is getting the word out in a competitive landscape to ensure guests get to experience our culinary destinations. We are not only focused on our hotel guests, but also the Emirati community, local expats and other visitors who may not stay with us, who would like to dine with us.
What is your approach to local sourcing?
Tell us more about your decision to replace the British celebrity chef Nathan Outlaw and to bring in two new chefs that Jumeirah unveiled recently in Burj Al Arab? We had a successful two-and-a-half-years with Nathan
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I am a huge believer in using sustainable, organic products that are grown locally. We are working with a local organic grower for fruits and vegetables which we incorporate into our kitchens. In addition, we have partnered with a supplier for locally caught fish. We are serving thousands of meals a day in our hotels on the beachfront alone and this means we need a consistent supply in both quality and quantity. It’s something we continue to look at and we are working closely with local suppliers to see how they can increase production to meet our demand.
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Outlaw at the helm of Al Mahara. As one of the most iconic hotels in the world, Burj Al Arab is evolving its destination dining options to show guests and visitors something new that makes it stand apart - restaurants that people make pilgrimages to as they are globally renowned. That’s why we introduced new chefs to the group’s current collection of ten celebrity restaurants, such as the recent appointment of Chef Francky at Al Muntaha. Francky Semblat and Kim Joinie-Maurin are both protégés of the famed Joël Robuchon’s school of excellence, and both chefs add a special touch to the dining scene at Burj Al Arab.
When can we expect Michelin to come to Dubai? The arrival of the Michelin Guide would provide global visibility and demonstrate that Dubai is delivering dining venues comparable to the top food and beverage destinations in the world’s capitals. Interestingly, the majority of the restaurants in any Michelin Guide, usually around 85%, do not have Michelin stars. They simply represent really good food and value for money. So even though everyone focuses on the stars, Michelin plays a huge role in shining a light on other restaurants that stand out from the crowd. It would be great if the Michelin
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Guide has a presence during Expo 2020, which would be of huge value to many Expo visitors.
How do you compare Dubai to renowned food destinations such as London, Paris, Tokyo, and New York? Do you consider Dubai a fine-dining destination? Dubai has a fantastic, vibrant and exciting dining scene. The perception around fine-dining has really evolved and is often viewed as a special occasion experience, rather than white glove service and elaborate décor. Dubai has embraced the needs of a new generation who have drastically different expectations of fine-dining and is focused on delivering amazing food in a great space. Today, the look, feel and vibe of a place is as important as the food and I genuinely believe Dubai is one of the world’s most exciting dining scenes. There are many great restaurants where you have amazing food and an equally memorable experience.
What is your personal favorite restaurant and chef in the world? It would be very difficult to name one as my experience with Michelin introduced me to many fabulous chefs and restaurants. But what I would say is that the restaurants I love the most offer simple and perfectly cooked food.
I like a perfect Napoli style pizza, a great piece of fish that is expertly cooked, I even like a fantastic tomato that has great taste in summer in a burrata dish, with flavoursome olive oil.
How would you describe your personal management style? I encourage my team to think back to what inspired them to enter the culinary world and bring this into everything they do. What dishes did they love? What experiences really stood out? I want them to passionately re-create the things they love, as I think this shine through to our guests.
What was your inspiration to enter the culinary world? I realized when I was very young that I have a very sensitive palette and I like flavour. I see it like a musical talent, you either have a sensitive palette or you don’t, and my sense of smell and taste have inspired me since I can remember. I can have a dinner ruined if I am sitting across the room from someone who is wearing too much perfume. This passion for food and flavour led me to start my career in the kitchen. While this was an invaluable part of my gastronomy journey, it wasn’t what I wanted to do for a living. I stayed in the culinary world, just in a different capacity.
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WHERE BROOKLYN MEETS SEOUL Steering clear of the Korean tradition to focus on barbecues and table-top grills, newly opened Kimpo brings fuss-free street-food and a “well-stocked bar” to Dubai’s burgeoning F&B scene. Here, Chef Sung Choul Lee talks of the restaurant’s “no clucks given” mantra, his return to Dubai and his fond memories of a true industry legend. Interview: GLESNI HOLLAND
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ADVERTISING FEATURE
FRENCH PRODUCE SET TO CHAMPION GULFOOD 2020 Business France, the national agency supporting the international development of the French economy, will be supporting business opportunities between French producers and importers, key buyers and food industry experts visiting Gulfood. This year, 80 French exhibitors will be part of Gulfood, the world's largest annual food and beverage trade exhibition. This show will be the opportunity to announce the international launch of France’s F&B dedicated brand: Taste France. Within France global commitment to share French way of life, Taste France aims to specifically promote F&B products worldwide. French gastronomy quality is recognized all over the world; Taste France takes a step further by gathering F&B industry players around their common interests. From the perspective of claiming a joint identity for all French F&B companies while promoting the diversity of their products besides their ability to innovate, Taste France also strengthens the approach of the French offering by communicating on conviviality and sharing principles. Thanks to their genuine and reachable products, French exhibiting companies will be gathered around strong values: excellence, diversity and authenticity. Gulfood 25th edition focused on “Rethinking food” issue is a relevant opportunity to internationally launch such an innovative brand, where key actors meet to discuss the industry challenges of the next decade. Christophe Lecourtier, Business France’s CEO, commented: “I am extremely proud to launch our new brand Taste France here in Dubai at the dawning of Expo 2020, the first World Expo
ever held in the region, that tends to cement Dubai’s legacy to empower future generations. France has been a partner of Gulfood since its beginning in 1987 and I have to admit that the global dimension of this show that kept growing ever since firmly inf luenced our choice to unveil Taste France here in Dubai, as this event perfectly fits with the international ambition of Taste France, which is to unify and promote the whole French Food & Beverages industry.” During this five-day event, 80 French exhibitors, including 40% of new companies, will highlight their latest trends and products across 4 pavilions dedicated to World Food, Dairy, Meat & Poultry and Beverages. Products highlighted among French pavilions will play with texture and taste and will include organic production besides innovative packagings. “With the support of French exhibiting companies, I can tell you that we look forward to unveiling more about Taste France during the five days of the show”, Lecourtier added. The UAE and Saudi Arabia are the top importers of all French food and beverages categories, followed by Egypt and Lebanon. Since 2010, a 50 % increase in demand for French F&B products has been recorded in the UAE. The International launch of Taste France on this key location will reinforce already well-established relationships between French and Middle Eastern companies.
TASTE FRANCE IN NUMBERS
50
12
8
10
exhibitors showcasing world food products in Sheikh Saeed Hall
dairy companies from yoghurt and cream to cheese and milk in Hall 1
Beverages including juices and alcohol-free drinks in Za’abeel 4-6 Hall
meat and poultry producers in Hall 3
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W
hat first interested you about being a chef and where has your culinary journey led you so far?
I’ve always been passionate about food and my culinary journey started as a youngster watching my mum in the kitchen, where I found my love for cooking and creating dishes. This passion has taken me to numerous fantastic places all over the world, and eventually led me to Dubai’s exciting F&B industry.
How would you describe your cooking style? Having worked in multiple kitchens across different cuisines, I’ve found my primary style of cooking that’s come through all the concepts I’ve worked on is minimalistic. I like to focus on using fresh and natural ingredients and let the flavours, aromas and textures shine through.
What first brought you to Dubai? Dubai has a very strong presence as a cosmopolitan city globally. However, I
believe its food culture is in its burgeoning stages. This presents unparalleled opportunities for chefs to be creative and curate dishes that cater to a melting pot of tastes. The city is vibrant and constantly growing, and this continuous excitement is what initially drew me to Dubai back in 2009. My first foray into the culinary scene here was at Nobu, Atlantis The Palm as chef de partie in 2009. Fast forward to 2020 and I’ve found my way back – I guess my true calling really is in Dubai!
Tell us about the dining experience at Kimpo…
How does Kimpo’s offering differ from other Korean outlets in the city?
With Kimpo, Chef Yannis Manikis and I are bringing the true Korean street food way of life to Dubai, all with an edgy Brooklyn twist. We’re not clucking around here – guests can start with a staple custom-ordered fried chicken, the ‘chimaek’ – a portmanteau of ‘chicken’ and wash it down with ‘maekju’ (Korean for hops). Apart from chimaek, guests can expect delicious East-Asian street food dishes and a well-stocked bar that is sure to satisfy Dubai’s thirst for authentic food experiences.
Most Korean outlets in Dubai mainly focus on barbecue with table-top grills. While the interactive dining experience is fun, Korean food is so much more than that. Street food is traditionally seen as a huge part of the Korean culture and this is what we’ll showcase at Kimpo - fussfree, simple and straightforward Korean flavours, with a twist. Kimpo is also set to be an Instagram haven complete with warehouse vibes and a neon-heavy backdrop of 21st century street art by UAE-based graffiti artist, Ramy Elzaghawy.
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Mourne Mountains, Co. Down
Northern Ireland.
Bringing our world-class food and drink to your table. When you source food and drink from Northern Ireland, you can be sure of its quality. That’s why Northern Ireland’s food and drink regularly features in global awards for outstanding taste such as the Quality Food Awards, Great Taste Awards, World Cheese Awards and the Blas na h’Éireann Irish Food & Drink Awards. This is also why Northern Ireland was named the World’s Best Food Destination at the International Travel & Tourism Awards 2018. Learn how you can serve our quality food and drink at Gulfood 2020. Visit us at: World Food- Trade Centre Arena Northern Ireland Pavilion - Stand No. S-M34/S-N33E Dairy- Hall 2 Northern Ireland Pavilion - Stand No. B2-18/C2-17 If you are interested in finding out more about Northern Ireland’s food and drink please contact: Scott Hanna, Senior Business Development Manager, UAE E: scott.hanna@investni.com
Northern Ireland. Altogether more.
InvestNI.com/gulfood @InvestNI_IMEA Invest Northern Ireland India, Middle East, Africa
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Get to know chef Lee Your favourite areas in Korea to eat? Itaewon in South Korea has a diverse F&B scene and it's a mustvisit whenever you're in town. Your favourite street food dish? You can never go wrong with fishcakes. They are extremely popular in Korea and are easy to find food trucks selling this. Your go-to spot when dining out in Dubai? Anywhere with a good Indian curry. Favourite brand of knives? Misono Japanese Knives.
“Street food is a huge part of the Korean culture and this is what we’ll showcase at Kimpo fuss-free, simple and straightforward Korean flavours, with a twist.” The result is a space where Brooklyn meets Seoul with a sprinkling of edgy Emirates thrown in.
What are some of your signature, “must-try” dishes that you’d recommend at Kimpo? Apart from the popular Korean style chicken or the ‘chimaek’ experience at Kimpo, some of the must-try East Asian specialties include Korean Bulgogi Sloppy Joe with kimchi and homemade BBQ sauce; an East-meets-West take on tacos served with slow-cooked minced meat, Korean pickled onions, kimchi mayonnaise and lettuce; and Kimpo Pizza
with salmon, kimchi mayonnaise, yuzu jelly and sesame seeds, to name a few.
Which local suppliers are you working with to source your ingredients? Are you able to source any of your ingredients locally in the Middle East? Korean flavours and seasoning are not easily available. However, we look at sourcing our poultry and vegetables locally.
Are there any ingredients that you’re particularly enjoying working with at the moment? Radishes are such a versatile vegetable,
Your fondest culinary experience to date in Korea? When I'm back home, I make it a priority to go for the Pojangmacha experience, which literally translates to "covered wagon". These food wagons are highly popular in Korea and are best for a quick grab-andgo snack or a late-night Korean street food and soju fix.
and a true staple to any Korean dish are pickled radishes.
Which chefs do you look to for culinary inspiration? Gary Rhodes was a real culinary hero of mine. His ways of cooking and his passion for food inspired me, especially with how he maintained a stress-free kitchen regardless of the high-pressure environment. He will be terribly missed by our industry.
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ADVERTISING FEATURE
FOOD AND FRIENDSHIP
A PAIRING OF SINGAPORE AND MIDDLE EAST FOOD PURVEYORS
Singapore and the Middle East have much in common when it comes to food. While Singapore’s cuisine is a convergence of cultural flavours, the Middle East is the hub of Asian and Western cuisine. The amalgamation of different ingredients have made our food manufacturers and food and beverage companies adept in bringing out the best in fusion foods. Hybrids of Singapore’s culinary favourites are increasingly being plated in the Middle East, just as how Singapore welcomes the delectable cuisine of the region to our shores. Our pairing goes deeper than food history. Singapore and the Middle East have had a long relationship in food enterprises. Besides undergoing rigorous health and safety benchmarks, Singapore food products whether used as a side dish, ingredient, condiment or packed in ready-togo meals, never fail to invoke the quintessential flavours of traditional cuisine. Tastes that are sweet and sour, textures that are crispy and soft, aromas both subtle yet deep, retained with food technologies and developed through our partnerships in the region, have boosted consumers’ confidence in food products manufactured in Singapore. This year 46 food and beverage Singapore companies will visit Dubai for Gulfood 2020. Let us toast to your health and share tales of how we adapt to changing palates and lifestyles without compromising on quality and taste. Afterall food and friendship is the best pairing. Chefs, home-style or Michelin star, know only too well.
VISIT THE SINGAPORE PAVILION AT
Main pavilion: Sheikh Rashid Hall Booth R-P8 Beverage pavilion: New Za'abeel Hall 4 Booth Z4-E19 Website: https://bit.ly/2NOiLGC Interested to partner Singapore food companies? Connect with Enterprise Singapore, the country's enterprise and trade development agency, at mary_intacto@enterprisesg.gov.sg or +971 4 3020105.
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RECIPE FOR SUCCESS
Photographs SUPPLIED
Internationally-acclaimed chef Grégoire Berger has made a name for himself once more on the world stage in recent months. In a succession of honours, chef Grégoire scooped The Pro Chef Middle East “Chef of the Year” title, before becoming the only full-time, Dubai-based chef to be named in the Best Chef Awards 2019 – coming in at 49. Here, he reflects on an incredibly successful 12 months and reveals what’s in store at Ossiano in the coming year. Interview: GLESNI HOLLAND
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f all your career highlights to date, which are you most proud of?
Being listed amongst the top 50 chefs at the Best Chef Awards 2019 takes things to a whole new level. It is a fantastic honour as it is an exceptional and truly international awards process. With something like this you don’t just compete with regional peers; you are thrown into the ring with all of the world’s greatest culinary stars. It also serves as an amazing opportunity to meet, and be inspired by, the world’s best chefs - such as chef David Muñoz, the creative force behind Madrid's three Michelin star restaurant DiverXO, and chef Björn Frantzén from Stockholm’s Frantzén/ Lindeberg. I was also very honoured to win the the ‘FolLOVERS’ award for the second year running.
What advice would you give to chefs looking to emulate your success during their careers? Learn the basics from the best, because that’s the foundation of your career. Training is very important. In my kitchen, I have 11 different nationalities and I make sure that every individual knows the basics. I am very proud of my team — they are very strong, passionate, and hard working. That is the key to success, and to me, Dubai sets a high benchmark; people are very hard working here.
Tell us about some of the standout dishes on the menu at Ossiano currently… I am always looking for the visual aspect to define the taste in my dishes. A favourite – both with myself and the diners – is the croque monsieur, a ham sandwich revisited made with veal ham. It is served in the shape of a clock with the time going backwards in order to take diners on a path of nostalgia – we are inviting
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guests to go back through time. The veal ham is from Italy and it really is extraordinary. Then there’s the “Candle,” which looks like a real table accessory – we even light it! But then we slice through it and you realise that there is foie gras inside and the ‘candle wax’ is made from the fat of the foie gras.
Are there any ingredients you’re particularly enjoying working with at the moment? Kumquats from South Africa. They are wonderfully fragrant and are the perfect accompaniment with the foie gras. They are also great for desserts as they have a good balance between bitterness and sweetness. My fondness for hibiscus is also well known and we concoct a variety of hibiscus infusions at Ossiano. We don’t use red wine in our cooking, so we use the tannic part of the hibiscus to create a flavour profile of wine. One of our typical welcome drinks is made with white tea and hibiscus which purifies the system, cleans the palate and prepares you for the meal.
How do you seek to minimise waste and ensure sustainability throughout the restaurant? My focus is on the sustainable use of ingredients and working to prevent food waste. I aim to use all parts of an ingredient, and always try to use seasonal produce, along with ethical ingredients. We recently introduced set menus with the option of four, five or seven courses. This has also helped us to achieve our goal of less waste, as there is no longer an a la carte menu.
Where/who do you look to for culinary inspiration for new dishes? Everything. Architecture, poetry, the aquarium at Ossiano, colours, shapes, textures, music – I love rap music.
Beef from Ireland
where we work in harmony with nature Ireland’s lush green fields, fresh, clean air and plentiful rain create the perfect environment for rearing grass-fed cattle - resulting in prime quality, naturally tasty beef. Our farmers and producers continue to work with care, commitment and respect for tradition. As members of Origin Green Ireland’s leading edge national food quality
and sustainability programme - their work is also measured and independently audited to drive continuous improvements in food safety, traceability, animal welfare and greenhouse gas emissions. To learn more about how we work in harmony with nature like nowhere else in the world, visit irishfoodanddrink.com
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Get to know chef Grégoire Three of your most indispensable tools Tweezers, nitrogen, and Microsoft Excel. I hate Excel, but it's a necessary evil as chefs have to be super organised these days. Chef who inspires you the most Chef Alex Dilling, of two Michelinstarred Greenhouse restaurant in London's Mayfair. He creates modern interpretations of classic dishes and his style is very slick and chic. He is coming to Ossiano in March 2020 for a Four Hands Dinner and I look forward to collaborating with him. Favourite culinary destination Tokyo. There is a restaurant there called L'Effervescence which I can say, hands down, is the best dining experience I have ever had.
I compare one of my favourite rap artists, Furax Barbarossa, to a three Michelin star chef because the more you listen to one of his songs, the more you understand what he is saying and the more you realise how perfectly it is made – there are layers upon layers in his compositions and it’s only after you’ve heard one 50 times that you realise how powerful it is! His music is very personal and he doesn’t follow any rules; that’s because with real art there are no rules.
What do you believe diners of today looking for? The change in Dubai is coming from the
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chefs and the new experiences that the chefs provide. There are a lot of restaurant franchises in Dubai and these do not always have a lot of personality. The homegrown restaurants like Rüya and La Petite Maison provide something different. That’s what people in Dubai are after.
You recently joined forces with fellow French chef, Jean François Piège. Tell us more about the experience… We showcased the classics from Chef Jean-François Piège’s two Michelinstarred Le Grand Restaurant in Paris, along with a selection of complimentary
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“I take culinary inspiration from everywhere. Architecture, poetry, the aquarium at Ossiano, colours, shapes, textures, music – I love rap music.” dishes from Ossiano. It proved to be an exciting two-day collaboration which afforded Dubai diners to experience Chef Piège’s restaurant in France, but in a unique setting and one that did not require an expensive airfare! We both created classic French dishes, which is not our usual style – our dishes are usually modern and cutting-edge.
What were the menu highlights from the evening? We produced a real two-starred dining experience; classic Paris on a plate. Chef Jean-François Piège devised a menu that is very representative of classic French gastronomy, and I used this as template to devise dishes that fit into his cooking universe. Highlights included some of Chef Piège’s famous dishes such as his sweet bread, as well as a special dish of beetroot cooked in sea lettuce juice served with warmed caviar. We also created a version of Chef Piège’s very famous blancmange which we combined
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with Ossiano’s classic Pear Genesis dessert to present as a pre-dessert.
As we kick-start 2020, how do you see the world’s culinary landscape developing? Less and less boundaries. Today, chefs are in collaboration with one another. You can travel the whole world in 18 hours, Dubai is very representative of this; Dubai represents the world – we are at its epicenter. From an Ossiano perspective, we will be involved in more Four Hands dinners as they are an invaluable way to learn from each other and to exchange ideas so that we can all grow as chefs. We will continue with projects that elevate Ossiano to Michelin-level and we are also in the process of finessing our branding in order to further elevate our status on the global market.
OSSIANO, ATLANTIS THE PALM Call: +971 4 4262626
ADVERTISING FEATURE
HOW PROMED IS CHAMPIONING ITALIAN INNOVATION
Promed Italian Foodservice unites the finest Italian producers and provides faultless foodservice distribution services across the world.
You’ve recently celebrated your 20th anniversary, congratulations on this impressive business milestone. You have an incredible stocklist of delicious Italian foods at your fingertips, can you tell us more about your successful one-stop-shop? First of all, we looked at successful companies within the foodservice distribution industry which provided a single order service, for a full assortment of products at competitive prices, and supplied HoReCa buyers with a single delivery. We wanted to apply the same concept to exported goods so that any food distributor can order a wide range of Italian food and products through one supplier, with one single order, to various countries and continents at competitive prices. How do you select your local manufacturers? In the selection process we focus on flexibility, readiness and speed in answering international market demands, value for money, and having quality certifications (ISO9001, IFS and BRC). We prefer to support small to medium manufacturers who show enthusiasm and commitment. Promed allows these organisations and their products to reach international markets. You partnered with Ymakan in 2019; how have your products been received in the vibrant UAE market? Ymakan have successfully led us to secure some of the leading distributors in the UAE which has given us the opportunity of showcasing our products within the region. Promed, together with the distributor, carefully select products based on local market knowledge, our experience with Italian food and the ability to export food on a large scale. Dubai is an incredible city that sets trends for the rest of the region; how
have your products been received and have any of these trends affected other areas that you supply? Italian restaurants have been increasingly successful in Dubai over the last 15 years. It’s interesting to look back and realise that Burrata, for example, was first introduced to chefs in Dubai long before its popularity spread across the Middle East and the Far East. You have substantial warehousing facilities and beneficial relationships with transportation companies Explain how this streamlines your shipping process, export process and logistics to the final destination. Having an effective supply chain is one of the critical points of providing successful services. We can consolidate the three temperature assortments – dry, chilled and frozen - in our storage facilities which are located only a few kilometres from Bari Port in the south-east of Italy. Our facilities drastically reduce the logistic costs, thus allowing competitive prices for our customers. The export team has the right experience and professionalism to offer tailored solutions for each country based on local import certifications and labelling requirements. How has the market place and consumer expectations transformed in the 20 years that you have been trading? Mature markets are increasingly pricesensitive and have a constant want for new products. Strong relationships between the exporter and distributor are key; the exporter also has to be a consultant and not just a supplier. How does Promed tackle substantial costs involved with shipping internationally? Regularly exporting in many countries through the same logistics partner give us
Costantino Zavoiani, VP Commercial Director of Promed
concrete advantages in terms of tariffs and opportunities. What sort of benefits can buyers expect from using your all-encompassing services? There is a considerable number of benefits using Promed. For example, shorter supply chains, less paperwork, reduced communication with overseas suppliers leads to single invoices and customs documents, cost-effective sourcing, purchasing, supply chain and accounting. Promed also has authority over local manufacturers, sourcing products, managing negotiations, export documentation and logistics to the final destination. You have exciting products in the fresh, chilled, frozen and dry categories. Tell us about some of the most popular products that you offer within the UAE market? Chilled products include Burrata, Grana Padano and Bresaola. Dry products include balsamic vinegar, sun-dried tomatoes in oil, risotto, extra virgin olive oils, truffle products and condiments. The frozen products are finger foods, filled pastas, cheeses and Italian desserts.
A TASTE OF TRADITION
Taj Jumeirah Lakes Towers opened its doors in late 2019, bringing with it the international debut of the brand’s heritage restaurant – Shamiana. Speaking in a one-to-one with The Pro Chef Middle East, executive chef Sonu Koithara tells us more about bringing the 47-year-old concept to a new market. Interview: GLESNI HOLLAND
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Photographs CHARLS THOMAS, SUPPLIED
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Will Shamaina be serving cuisine from across India, or focusing on specific regional specialities? At Shamiana, diners can embark on a culinary journey through the heart and soul of India. Ranging from kebabs from the North Western Frontier Province to biriyanis from Hyderabad, UP, Kolkata and the Malabar region. One can also savour flavourful curries from around the coastal areas and enjoy a pan-Indian cuisine experience.
Where do you source ingredients for Shamiana, and which suppliers are you using in the UAE?
T
ell us more about the concept behind Shamiana, and what diners can expect when they visit?
“The content of this this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.”
Shamiana is our heritage restaurant, hailing from the iconic Taj Mahal Palace in Mumbai. Originating in 1973, Shamiana is an institution and a favourite for generations of Mumbai residents. At Taj Jumeirah Lakes Towers, we aim to capture that same spirit and become the ‘go-to’ restaurant when craving home-cooked flavours and great Indian food. We serve an authentic pan-Indian menu prepared with top quality ingredients and a touch of love. We also offer a choice of international dishes.
We source all our ingredients from reputed suppliers across UAE who are established for their high quality and authentic ingredients.
Are there any ingredients that you’re particularly enjoying working with at the moment? Fresh green peppercorns make me reminisce about the time I spent with my mother, learning how to cook in her kitchen. It’s something I enjoy using in my recipes.
Do you struggle to source any ingredients for the restaurant that you wish you could use? We are very lucky to be in this market as we have a wide range of product availability. Vendors are very supportive in sourcing any special ingredients that are required.
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Get to know chef Sonu Your go-to meal when cooking at home? My family absolutely loves when I cook European food at home. Mushroom Soup, spaghetti carbonara, steak with creamy mash and grilled fish are some of their favourites. Most inspirational chef? Chef Alain Ducasse. Your favourite spot to dine out in Dubai? I am a huge fan of Mediterranean food, especially Greek and Arabic food. It's hard to pinpoint a favourite as Dubai is a gourmand's dream destination. Favourite brand of knives? Victorinox is a brand that is very special to me as it was the first knife set that I owned and still consider it to be the best blade. Your fondest culinary experience to date in India? Jungli Maans from Samuja, a village in Rajasthan. It is a deliciously spicy mutton dish that is a specialty in Rajasthan. There is an interesting story behind this dish; back-in-the-day, it was made for the maharajas once they returned from their hunting expeditions.
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What are some of the standout dishes you’d recommend trying from the menu? While the Shamiana Lamb Chops and the Ajwaini Jhinga are standout dishes from the tandoor, we are extremely proud of our Dal Makhani; some guests even take an extra portion home when they leave!
How does Shamiana’s offering differ from other Indian outlets in the city? Shamiana stays true to its origins and is a genuine manifestation of traditional Indian culture. Our vision was to create a restaurant that would transport diners to India and serve dishes that would evoke a sense of nostalgia. The Taj brand has been in existence for 116 years and we feel a tremendous responsibility to be the custodians of India culture and heritage. It this sincerity and homage to our legacy that differentiates Shamiana from the many other Indian restaurants in the city.
Tell us about your journey so far as a chef – where did your interest in the kitchen first begin? I began my career with The Indian Hotels Company Limited (IHCL) in 1995, and subsequently gained twenty-five years of international culinary experience with other chains. Prior to this role, I led teams at some of Taj Hotels’ most iconic properties, such as Taj Bengal, Kolkata, and Umaid Bhawan Palace, Jodhpur; often curating menus for royalty, diplomats and famous faces including legendary football player Pele, international supermodel Naomi Campbell
and Bollywood superstar, Shahrukh Khan. Whilst in London, I had the opportunity to train under illustrious Michelin-star chefs, Bruno Loubet and Jerome Tauvron. Like so many chefs, my interest in cooking began in my mother’s kitchen, and from a young age I would spend a lot of time helping and watching my mum cooking. It was the aroma of the fresh spices and herbs that got me hooked.
How would you describe your cooking style? I love working with the freshest produce and using traditional home-recipes from around the world.
Which region in India do you prefer for its cuisine and why? South India, due to the versatile cuisine across the region (Syrian Christian, Travancore and Malabar cuisines). The opportunity to use hand-plucked spices, herbs, home-grown fruits and vegetables, and fresh seafood straight from the fishing boat, makes the food even more delicious.
What do you foresee as the next big culinary trend in Indian cooking? Indian restaurant food is amidst a reflective moment wherein chefs are bringing in their own culinary cultures. Home-style cooking or the much-valued ‘Maa ka khaana’ (mother’s cooking) using fresh ingredients that are available locally has become increasingly popular. People are very healthconscious nowadays and carefully choose what they eat.
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16 - 20 Feb 2020
Dubai World Trade Centre
A well-balanced diet provides all energy you need to keep active throughout the day Nutrients you need for growth and repair, helping you to stay strong and healthy Help to prevent diet-related illness, such as some cancers Eating healthfully also means avoiding foods with high amounts of added salt and sugar. can help to reduce your risk of developing type 2 diabetes Eating a portion of oily fish can also help to lower your risk of developing heart disease.
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RARE ROASTED SALMON GROUP EXECUTIVE CHEF, ROB RATHBONE
SERVES: 1 PREP TIME: 15 minutes COOK TIME: 7 minutes
INGREDIENTS 180g Norwegian salmon fillet 50g Frozen green peas 15g shallots 3g peeled garlic 20g baby gem lettuce 20g smoked veal bacon 100g new potatoes 50ml Chicken Stock 30g unsalted butter 15ml cooking oil 2g chives 3g salt 2g pea shoots METHOD 1 Fine dice the garlic and shallots, chiffonade (thin cut) the baby gem and veal bacon, blanch the peas. This is your Petits Pois. 2 In a small pot, reduce the chicken stock by around half or enough to coat the back of your spoon. 3 In a hot pan, apply the oil and some salt and place the salmon skin down until nice and golden brown. 4 Parboil (80%) your potatoes and then crush them in a small pot and roast them with some butter, season and add some chives before plating. 5 In another small pot, melt the butter, add your Petits Pois, season and add the chicken stock, heat through. 6 Add the rest of the chives at the last minute before plating. 7 Finish the salmon in the oven, on a tray with baking paper for 5-7 minutes. 8 On your serving plate, place a ring mould and put the crushed potato inside, pat it down with a spoon so it holds it shape. 9 Pour the Petits Pois on and around the sides of the potato and then place the salmon on top of the potato. 10 Add any extra chicken sauce to make the dish wetter. 11 Decorate with pea shoots.
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The Pro Chef Middle East / Edition 48
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