CHEF’S SPECIAL

THE BEST DISHES CURRENTLY ON MENUS AT RESTAURANTS ACROSS DUBAI – AS CHOSEN BY CHEFS THEMSELVES

HEAD CHEF PETER OSTA

THE NAME

What is your favorite dish on the menu?

At The Name, we have an extensive range of homemade dishes that cater to all tastebuds so it's difficult to pick just one. I suppose we would suggest the oven-baked flatbreads with various toppings. My favourite will have to be the very unique Black Angus beef with Spicy labneh flatbread.

Tell us about the dish.

Our doughs are all fully vegan including the flatbreads which are flavourful and crusty. It is made of only water, flour, yeast, and just a pinch of sea salt. When the freshly baked bread comes out of the oven, we drizzle a balsamic vinaigrette over it for that added Mediterranean flavour. The fresh flatbread is then topped with succulent Black Angus beef perfectly surrounded with wild rocket, micro greens, cherry tomatoes, and a spicy labneh made tangy with spicy olive oil.

What makes it a standout dish?

The flavours of this dish are incredible. The unique combination between the spicy labneh and the freshness of the greens and tomato definitely compliment the delicate flavours of the Black Angus beef.

Where do you source the ingredients from?

We source all of our ingredients locally as we believe in supporting homegrown businesses here in the UAE. We're passionate at The Name about using locally-grown produce from farms in Al Ain and in Sharjah.

HEAD CHEF RENE MANZANILLA

RUMBA CUBAN BAR & KITCHEN

What is your favourite dish on the menu?

My favorite on the menu has to be the Salmon Loin. It's a very unique dish and one that definitely stands out.

Tell us about this dish.

The Salmon Loin is based on a specific Mayan technique from Yucatan in the South of Mexico. The intricate process includes the usage of ashes from different vegetables, paired with spices to create the black matte marination that resembles a piece of charcoal instead of salmon. This method adds creativity to the dish and creates an unexpected surprise factor.

What makes it a standout dish?

The complex preparation of the dish itself makes it special. We require the perfect amount of burning a mix of vegetables and spices to turn it into ash. We then create the marinade and cure the salmon to enhance its juiciness. The procedure results in a combination of flavours and aromas that attract the senses of the guest and plays with their imagination. The dish gives a 'burnt' illusion, however, the charcoal mixture added to the salmon provides a burst of extraordinary flavours making this a key stand-out dish on our menu.

Where do you source the ingredients from?

We take pride in sourcing fresh meat and fish locally and import authentic Latin American products required to create our dishes. For the Salmon Loin, we use a special spicy black paste from Yucatan called the “Recado Negro”. Our Sous Chef travelled to different countries across Asia regularly (pre-Covid) to explore new ingredients and flavours, and scout food trends that can be acquired to Rumba, to ensure we're catering to our guests' needs and staying on-trend.

FROM CASA DI NONNA TO DUBAI

Executive Chef Luigi Vespero discusses his fondest memories, right from his grandmother’s home and first job in Italy, to working with Gordon Ramsay and the Galvin brothers

How did you get started in this industry?

I first stepped into a professional kitchen at the tender age of 14 and I just knew this was my calling. I was a pot washer back then, but even so, I was already in my happy place! I knew that this was my natural habitat. Even today, I still get a sense of belonging in any kitchen. This goes without saying, that my passion for this industry runs through my veins. It is said that opportunities are lost in the blink of an eye but when opportunity and luck collide, that very moment makes us ready for the next level. It was a couple of weeks later that one of the chefs reported sick and there was an opening. I had then asked the chef at the time to allow me to cook something as a willingness to help. He taught me how to prepare and cook a simple yet inspiring dish- Zeppoline di Alghe. You should have seen the smile on my face!

Has your childhood influenced your cooking in any way?

As with many Italian chefs, the food inspiration comes from “Di Casa” - home. In my particular case, it was my Nonna (grandmother), who produced the most delicious yet simple dishes. To this day, I still remember the taste, smells and textures, and always strive to recreate those in my household. The very first time I tried Spaghetti Alle Vongole, I immediately knew what would be my ultimate ‘last supper’ – the final dish I would choose to eat before I die. It must be made with the freshest ingredients – some ripe Italian tomatoes, freshly caught clams, homemade pasta. It makes my mouth water just thinking of it, Pasta La Vista!

Of all your career highlights to date, which one are you most proud of and why?

I must say I have been fortunate enough to work with some of the most highly respected people in our industry. From the first day I stepped into Gordon Ramsay’s kitchen, my life changed forever and I was immediately catapulted into a different league. This helped me so much throughout my career and was certainly a key to opening many doors later on. It did in fact, land me the job with Chris and Jeff Galvin, two mentors who I now call friends. I learnt from them that nothing in life should ever be taken for granted. You have to work extremely hard to gain the success you dream of, but something to always bear in mind is that nothing is unachievable, you just need to go out there and grab it.

Chris and Jeff also taught me a great deal about French cuisine, something that

I completely fell in love with. They have a profound respect for the ingredients and the suppliers. This is another thing I learnt from them, the significance of establishing and maintaining strong working relationships with suppliers and those around you. At the end of the day, they account for a great deal of your overall success so working with them respectfully and ethically is incredibly important.

Where does your culinary inspiration stem from?

My philosophy of food is very simple: let the ingredients be the star of the show. I am very much focused on the sensory elements of the dish, it must look right, and of course nowadays, there is such an importance on making food look Instagrammable. It also must smell and taste delicious. I also give particular attention to the acidity levels of a dish, which is very important especially when we think about what the consumer will pair with the dish, perhaps a glass of grape or another beverage, and how that impacts the overall sensations and taste. Food and drink must be well-balanced and complement each other, not fight or compete for the senses.

Describe some of the standout dishes on your restaurant’s menu and the inspiration behind it.

My team and I are constantly looking at what the market can offer in terms of seasonality, quality, and of course, sustainability. The dining experience at Waldorf Astoria Dubai International Financial Centre offers three incredibly unique outlets.

Our iconic destination lounge, Peacock Alley is beautifully elegant with art deco interior design elements and is the ideal spot for a freshly brewed coffee, delectable pastries as well as an indulgent afternoon tea. It is also located adjacent to our Cigar Lounge. The rooftop bar, St.Trop is the perfect spot for sundowner drinks and social bites. We serve a Mediterranean-infused menu with regional accents featuring dishes such as Dibba Bay oysters, and flame-grilled wagyu beef.

Our signature award-winning restaurant, Bull & Bear offers imaginative cuisine with a global twist. Born in New York City as a steakhouse in the original Waldorf Astoria, we have maintained the grill element while adding a great mix of international cuisine inspired from East to West. Our prawn cocktail has become one of the must-try dishes, reinvented for a new millennium, while the Vegan Bowl is a zesty melange of tofu, organic quinoa, chickpeas, avocado, pomegranate, buckwheat, carrots and kale, topped with a creamy sesame dressing and soy-cress garnish – this was a dish I wanted to include alongside the traditional prime cuts, the very popular signature dish Beef Rossini and seafood options to offer a delicious, healthy and vegan alternative to diners. The Big Apple dessert has also become a big hit, paying homage to the original Bull & Bear in Waldorf Astoria New York, with generous helpings of apple textures combined with a nutty sweet crumble.

Are there any ingredients you’re particularly enjoying working with?

An Italian can never go about without utilising the freshest tomatoes, deliciously fragrant garlic, fresh basil and the very best extra virgin olive oil.

How do you seek to minimize waste and ensure sustainability throughout the restaurant?

By reducing large buffet set ups in favour of individual portions while still displaying a lovely spread. Our chefs are also educated on the importance of minimizing food wastage, and effectively managing portion control.

What do you believe diners are seeking in the current environment?

Following the current trends, something that has caught my attention again and again is the concept of whole plant-based foods. I enjoy following other chefs, both in the

GET TO KNOW THE CHEF

A chef who inspires you the most and why?

Alain Ducasse, he is simply a master in culinary art.

Favourite culinary destination:

I’ve never been, but I would love to discover South America, a highly diverse area of land whose nations have varying cuisines. I wish to explore and get inspired by its food culture that holds its beauty from the ethnic fusion of South America.

Go-to dish when cooking for your family:

Lasagna - always a winner!

Middle East and internationally, to see the creations they come up with for vegan menus as diners are seeking and adopting healthier, conscious eating habits. At Bull and Bear, the Vegan Bowl is a prime example which I believe will continue to be an important trend throughout the years to come as the consumer becomes more socially and sustainably responsible.