PUBLICATION LICENSED BY DUBAI PRODUCTION CITY, DCCA
EDITION 56
CELEBRITY CHEF INTERVIEWS
// CULINARY SPECIALS
//
EXPO 2020 DUBAI
WHERE FOOD AND CHEFS COME FIRST theprochefme.com
EDITOR'S NOTE
EDITORIAL EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com DIGITAL EDITOR: Serena Botelho e Warren serena.warren@cpimediagroup.com ADVERTISING SALES MANAGER: Liz Smyth liz.smyth@cpimediagroup.com SALES MANAGER: Gill Fairclough gill.fairclough@cpimediagroup.com prochef.sales@cpimediagroup.com DESIGN Froilan A. Cosgafa IV FOR OTHER ENQUIRIES, PLEASE VISIT:
Welcome The first edition of 2022 takes a closer look at sustainability and the importance of growing produce closer to home. Inside, you will find an interview with Erik Smidt, Agricultural Counsellor of the Ministry of Agriculture, Nature and Food Quality of the Netherlands, discussing trade between the UAE and the Netherlands, as well as the renowned biotope at EXPO 2020 Dubai. Ina Simone and Timothy Peeters introduce us to Bôtan Distillery (the world’s first non-alcoholic distillery straight from field-to-bottle), driven by a passion for nature and flavours. Meanwhile, Chef Carlos Frunze, a champion for better food, gives us a peek into his life and what to expect at the newly launched Teible at Jameel Arts Centre.
www.theprochefme.com FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)
Michelin-starred Chef and restaurateur Massimo Bottura takes us on a journey, revealing details about his roots, cooking style and menu creations for his Dubai outpost, Torno Subito, while Chef Batuhan Piatti discusses the significance of simple food and his vision for Raffles The Palm Dubai. This issue also features the latest in F&B news as well as culinary creations from local and international chefs, to get you inspired. Happy reading!
PRINTED BY Al Salam Printing Press LLC PUBLISHED BY
Editor
Head Office: Office 1307, DSC Tower, Dubai Studio City, Dubai, United Arab Emirates, PO Box 13700 Tel: +971 4 568 2993 Email: info@cpimediagroup.com A publication licensed by Dubai Production City, DCCA
© Copyright 2022 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 56 / The Pro Chef Middle East
1
20 CONTENTS 04 NEWS BITES
Culinary news across the Middle East.
07
DINING IN THE REGION
09
TRADE RELATIONS
12
INTERVIEW: GATES HOSPITALITY
14
CHEF’S SPECIAL
Explore the latest menu creations and hotspots in the GCC.
Erik Smidt, Agricultural Counsellor of the Ministry of Agriculture, Nature and Food Quality of the Netherlands, discusses Expo 2020 Dubai and the UAE being the largest export market for Dutch goods.
Naim Maadad, Chief Executive & Founder of Gates Hospitality takes us through the F&B concepts at EXPO 2020 Dubai.
24 2
The Pro Chef Middle East / Edition 56
We follow stunning culinary creations on menus across the city.
THE PRO CHEF MIDDLE EAST
26 16
A DAY IN THE LIFE OF…
20
MASSIMO BOTTURA
24
FRESH & SIMPLE CREATIONS
26
INTRODUCING…
29
SMALL TOWN CHEF, BIG AMBITION
32
MALDIVIAN FLAVOURS
35
Executive Chef Carlos Frunze at Teible gives us a peek into his 24 hours.
The legendary, Michelin-starred chef talks about his heritage, potential career option as a footballer and food being the expression of his soul.
Chef Batuhan Piatti, Cluster Director of Culinary at Raffles The Palm Dubai, unveils his vision for the majestic resort.
Bôtan Distillery, the world’s first nonalcoholic distillery straight from field-tobottle.
29
Chef Youssef Akiki shares two modern Mediterranean recipes from BASKO at Opus by Zaha Hadid.
Two seafood specialties from Executive Chef Brett Muller at Le Méridien Maldives Resort & Spa.
35
THE PRO CHEF MIDDLE EAST AWARDS 2021
Winners announced!
44
AROUND THE WORLD
Stay up-to-date with F&B concepts across the globe.
32 Edition 56 / The Pro Chef Middle East
3
CULINARY NEWS FROM THE MIDDLE EAST AND BEYOND
JING TEA ARRIVES IN THE UAE Bidfood UAE, a multi-channel foodservice provider of international F&B brands – part of the Bidcorp Group – will now supply the rarest and most exceptional tea products by JING Tea to the United Arab Emirates. JING Tea was founded to enable people to access the highest quality, distinctive teas and enjoy the most fulfilling tea-drinking experiences. Teas are sourced from single gardens, selected by some of the world’s greatest tastemakers. The brand works with Michelin star restaurants and some of the world’s leading hotels and establishments, and is the first tea brand in the ever-expanding portfolio of Bidfood UAE and Bidfood KSA, with plans to extend its regional partnership in the Sultanate of Oman. Visit bidfoodme.com and jingtea.com for more information.
Leading food delivery app in Saudi Arabia, HungerStation, has partnered with Deliverect, a global SaaS company that simplifies online order management for more than 16,000 establishments across 30 markets. Through this partnership, large and small restaurants can eliminate order mistakes while speeding up their order preparations to reduce delivery times. The delivery platform also guarantees that restaurants can manage their operations efficiently.
4
The Pro Chef Middle East / Edition 56
Photographs SUPPLIED
A SEAMLESS EXPERIENCE
LOCALE: THE UAE’S LATEST FOOD AGGREGATOR With an aim to create a safe space for local ‘foodpreneurs’ and provide a sustainable food delivery eco-system, Locale (a KRUSH Brands company) joins the UAE food aggregator market. Partnering with Abu Dhabi and Dubai-based brands, Locale emphasizes the significance of good food, and thus, will seamlessly reach and keep more customers, improve margins, and increase revenue streams for the brands. Locale is committed to helping restaurants and food brands become more resilient by fully owning their customer relationship with proprietary technology and delivery science, seamlessly integrated with brand and operations. Through Locale’s user-friendly app, customers can order from seven brands including Freedom Pizza, Coco Yogo, Salad Jar, Wildflower, Parlor and more that residents love; with the option to combine multiple products from various brands in one order. Download Locale on App Store and Google Play.
GROWING DEMAND FOR F&B TRADE IN THE UAE Food and beverage trade in the UAE reached over $20 billion in the first nine months of 2021, supported by expanded efforts to enhance food security and diversify food imports, according to a new analysis from the Dubai Chamber of Commerce & Industry. Imports accounted for the largest share of the UAE’s F&B trade during January to September 2021 ($12.8 billion), followed by exports ($4.1 billion) and re-exports ($3.3 billion). The analysis identified India as the UAE’s top F&B trading partner during the first nine months, as the country accounted for 12% of the Gulf country’s total F&B trade value, followed by the US (7%) Brazil (6%) Australia (5%), Canada (5%) and Saudi Arabia (5%). Imported fruits and nuts accounted for the largest proportion of the UAE’s imports of food and beverages (13%), trailed by meat (11%), dairy products (10%) and oilseeds (7%).
Edition 56 / The Pro Chef Middle East
5
DISCOVER THE LATEST MENU ADDITIONS AND LAUNCHES ACROSS THE GCC
VERO, HILTON DUBAI JUMEIRAH
CAFÉ BEIRUT
Embark on a culinary journey through Positano at this newly launched Italian restaurant boasting iconic views of Ain Dubai. Offering modern Italian cuisine and a unique raw bar experience, Vero focuses on fresh seafood and flavours of the Tuscan Coast. Diners can expect dishes such as the unique crudo pizza Carpaccina (a crispy dough, beef carpaccio, fresh rocket, Grana Padano and black truffle), Langoustine tartare (lobster with fresh pine nuts, Asian salad, crispy quinoa with white chocolate and yuzu) and traditional Italian desserts such as tiramisu and cannoli.
Offering views of the Burj Khalifa, this homegrown brand nestled in Al Murooj Complex Downtown offers a massive indoor area enhanced by a traditional ceramic water fountain, an olive tree, and a setting that’s evocative of the 1950s - the golden age of Beirut. Diners can expect an extensive menu served all day, including specialities such as Ballila with pine nuts, Eggs and sojouk, Fattet hummus and Grilled halloumi cheese for breakfast, hot mezze, grills, and desserts such as Knefeh. Contact +9714 422 5211.
Contact +9714 318 2999.
COYA RIYADH Following an incredible response to the COYA pop-ups in Saudi Arabia, diners in the Kingdom will soon be able to enjoy signature COYA dishes at a permanent location, overlooking Riyadh's Sulaimaniya District. The venue promises to provide an exquisite experience featuring a live, open Ceviche Counter, an indoor terrace with a DJ corner, and an outdoor garden terrace. The most distinctive feature will be the indoor dining area under the veranda, with elements used to create a warm environment. On the menu, diners will experience aperitivos, ceviches and grilled skewers. Also presented are COYA’s DNA dishes such as Arroz Nikkei (Chilean sea bass with rice), Pollo a la Parilla (Corn fed baby chicken with aji panca) and Escabeche Peruano (Char-grilled whole sea bream in banana leaf). Visit the Instagram page @COYARiyadh
Edition 56 / The Pro Chef Middle East
7
Locally farmed oysters in Dibba, United Arab Emirates www.dibbabay.com dibbabay
info@dibbabay.com
+971501700389
THE C OU NT RY
Serena Botelho e Warren
TRADE RELATIONS The UAE is the largest export destination for Dutch goods in the Gulf region, with over 350 Dutch companies with offices in the country, most of which are active in the water, energy, food and infrastructure sectors. Nicola Monteath speaks to Erik Smidt, Agricultural Counsellor of the Ministry of Agriculture, Nature and Food Quality of the Netherlands, based at the Netherlands Embassy in Riyadh, to discuss Expo 2020 Dubai and export between countries
Edition 56 / The Pro Chef Middle East
9
TH E C OUN TR Y
T
here’s a growing demand for sustainable solutions to combat water shortages, energy transition and food scarcity, in this region. The Netherlands has long been a pioneer for advanced agricultural techniques, and this is now visible at Expo 2020 Dubai, where visitors are taken on a tour of the various sectors the Netherlands is active in, with fifty companies showcasing sustainable urban development. Designed as a miniature world where the climate is controlled naturally, the Netherlands Pavilion offers the answers we need to tackle global issues like water scarcity, food security and energy transition. The pavilion generates its own energy, and water is extracted from the desert air to create an indoor climate where food can grow. The Vertical Farm, a 19-metre giant green cone adorned with 3,500 edible plants like basil, cress and sprouting greens, has been planted in circular rings around the cone, allowing a mushroom nursey to grow on the inside. The farm is irrigated with water harvested from air, using a Dutch technology powered by the sun’s rays, that come
10
The Pro Chef Middle East / Edition 56
through vibrant, low-tech plastic solar panels on the roof. These solutions are presented on a small scale, but ultimately, have the potential to be developed on a larger scale. “This ‘Biotope’ cone is the centre of attraction. With these futuristic advancements and more, the pavilion aims to be a true platform for sustainability and circularity initiatives that will enable visitors to experience the Netherlands’ expertise in uniting water, energy and food,” says Erik Smidt, Agricultural Counsellor of the Ministry Agriculture, Nature and Food Quality of the Netherlands.
Erik Smidt, Agricultural Counsellor of the Ministry of Agriculture, Nature and Food Quality of the Netherlands
“The policy of the Netherlands is directed to foodsecurity worldwide, not by exporting the end products all over the world but to produce as close as possible to the consumer” The Netherlands is comprehensively involved in improving the food security in GCC countries, as growing closer to the consumer is one of the policies the country is promoting. “The introduction of high and middle tech greenhouses, vertical farming and broiler farms in the UAE, put under the umbrella of AgTech, is technology which The Netherlands can provide,” says Smidt. Currently, the Netherlands is leading worldwide in agricultural production (second after the US). “The policy of the Netherlands is however directed to foodsecurity worldwide, not by exporting the end products all over the world but to produce as close as possible to the consumer, preferably via circular agriculture,” says Smidt. The NEXUS approach on Water, Energy and Food should be the leading principle in developing agriculture in the GCC region. “Do not use all-natural water or energy resources but produce with the re-use of water and alternative energy sources, like solar systems and others.” While producing as close as possible to the customer is a top priority, the UAE still retains the largest export market position (nearly €2.8 billion) in the GCC, with more than 40 per cent of all Dutch exports to the UAE. Within the Gulf region (Bahrain, Oman, Kuwait, Qatar, Saudi Arabia and UAE), dairy export from 2018 to 2020 increased by €1 billion, whereas vegetables and fruits increased by a whopping €568.3 million from €180 million, in over three years. Potato, cheese, milk, cut flowers, chocolate, malt extract and food preparation products
are also amongst the top export trade products, some of which you may have spotted in stores and currently stock in your kitchen or home too. Dutch businesses and knowledge institutions have precise knowledge
and proficiency in these fields and play a vital role in finding solutions that contribute to a more sustainable planet. For more information on the pavilion and companies participating, visit dutchdubai.com.
Edition 56 / The Pro Chef Middle East
11
“JUBILEE GASTRONOMY WAS BORN OUT OF OUR VISION TO CREATE A PIONEERING CULINARY BRAND THAT UAE, AND THE WORLD, HAD NEVER SEEN BEFORE” Naim Maadad, Chief Executive & Founder of Gates Hospitality takes us on a journey from past to present. Here, Maadad discusses the brand’s remarkable concepts at EXPO 2020 Dubai What is your personal story/ background? Born into a family who were into the pub and restaurant business in Adelaide, Southern Australia, helped drive my passion for the industry at a very young age. It was never my mother’s wish for me to pursue a career in hospitality due to the long, hard hours associated with the business and she made this very clear when I dropped out of my economics degree at Flinders University, in favour of a hotel management course at Le Cordon Bleu. However, I knew what I wanted then, and have never looked back. While studying, I took my first role outside my family business, on Hayman Island at the Hayman Island Resort. My first venture into international hotel companies came when I joined Hilton Worldwide’s Conrad Jupiters in Queensland (now Jupiters Hotel & Casino), where after five years’ hard graft, I was promoted to the position of F&B Operations Manager. My international
career began shortly thereafter in Japan at the Yokohama Bay Sheraton Hotel & Towers, where I started out as F&B Director and was overwhelmed by differences in the language, food and lifestyle. However, once I became acclimatised, I found that my management style was a good cultural fit in Japan. My next career destination was Dubai – where I was the opening outlets and beverage manager for Jumeirah Group’s Burj Al Arab. Following 12 months with Jumeirah Group, I moved back to Hilton Worldwide to open the JBR property in Dubai as Deputy General Manager – a role I would hold till my next Hilton Appointments in Jeddah (KSA) and Tokyo (Japan), where I reported directly to the Vice President of operations, managing an 806-room hotel with 1 million F&B covers per year. My next assignment took me to the Kingdom of Saudi Arabia wherein the Saudi Royal Family head-hunted me to manage a
220-key private villa compound. My big break into the development side of hotels and my first foray into the SPA industry came just after that when I joined Six Senses Hotels Resorts & Spas to open the group’s Oman and Jordan properties, before being promoted to Managing Director for the Middle East region. Thai Hotel Brand was the next stop, at Minor International’s Anantara Hotels & Resorts, where I managed the company’s global spa portfolio and its Middle Eastern hotels. I returned to Dubai joining the Turkish Group Rixos Hotels & Resorts as the COO of Spas and Vice President of Development. Following decades of building spa and F&B concepts from the ground up, managing operations, negotiating with owners and representing deluxe brands, I decided to put my skills to the test with my own company Gates Hospitality in 2010, which was born in Dubai with the vision of engaging, belonging, innovating and enriching hospitality experiences like nothing that had existed in the region before. 12 years later, this exciting journey continues with passion and zeal which has grown from strength to strength each passing moment.
Gates Hospitality has been the talk of the town when it comes to culinary offerings at EXPO 2020. Talk us through the concept. Jubilee Gastronomy was born out of our vision to create a pioneering culinary brand that UAE, and the world, had never seen before. It was important for us to create a brand that’s a trendsetter and iconic in nature. It was an effort to bring the best of the best of culinary chefs from around the globe and hold chef’s table events for the entire duration of six months at Expo 2020. 31 of the world’s best Michelin Star and 50 Best Chefs were to be seen and experienced at one venue for the first time in culinary history of the world food scene.
Describe in detail the EXPO initiatives. Our main objective was to bring sensational culinary experiences from around the world to the most awaited event which is Expo 2020. We launched six global brands at this iconic event, namely Jubilee, Kutir, Baron, The National, Scarpetta and ADRIFT Burger Bar. Jubilee Gastronomy is dining redefined at Expo 2020 Dubai as it presents a schedule of
ADVERTISING FEATURE
unique experiences at their signature ‘Chef’s Table’ concept. Hosting an intimate lunch and dinner degustation experience every Tuesday - throughout Expo 2020 Dubai - 31 of the world’s greatest chefs will create a signature four and nine-course menu, followed by appearances from celebrated local chefs twice weekly. Jubilee’s signature menu by Chef Guilherme will be available throughout. Jubilee Mixology is nothing short of showstopping, where you can embrace the classics as it offers a fresh interpretation of eight signature mixes, including all the classics alongside a truly unique repertoire of stunning signature beverages. Working closely with all chefs, our in-house sommelier is set to create an elevated beverage experience. Kutir opened in late 2018 and was the first solo venture from Chef Rohit Ghai, who had in previous roles become the first Indian Chef to be awarded a Michelin star in under one year. In the heart of Chelsea, this elegant townhouse restaurant serves Indian food that’s full of heart, elegance and tradition. Inspired by India’s vast and rich heritage and wildlife, Kutir offers diners the opportunity to enjoy traditional flavours in refined dishes alongside concoctions and a grape list full of rare finds. Kutir pays homage to India's rich heritage and wildlife - with a modern menu inspired by the history and splendour of this magnificent part of the world. People keep asking who we are and where our name Baron came from. It was through a series of inspirations that are downtown: a history of street warfare, street art, design, music, our 20th century brick and mortar, and an abstract approach to be whoever we wanted to be, without boundaries. We are cooking food that is meaningful to us and delicious, and we are careful not to label ourselves. Our space is local, spreading from the inside out; we’re organic in our approach and our delivery. Our team’s background is complex and while we hail from some of the finest dining establishments in the world, we just want to be your favourite, neighbourhood joint. The menu comes from organic farmers markets,
brings our homage to the modern Italian dinner party to the modern world. ADRIFT Burger Bar was born from the legacy of Michelin-starred chef David Myers’ burger - once named “The perfect burger” by New York Times. From Los Angeles to Tokyo, from Singapore to Dubai; where David travels, the tales of his epic burger recipe always follows. After taking the recipe on the road for a decade, David finally launched ADRIFT Burger Bar in just 30 days in his hometown neighbourhood of Venice Beach, California in 2020. Serving David's signature burgers and classics with all the fixings alongside grownup shakes and fries, ADRIFT Burger Bar embraces David's Californian roots with hints of his global sojourns etched across the menu.
Gates Hospitality secured top Michelin-starred chefs to showcase their culinary skills. Why was this route imperative for the brand?
sustainable fishing boats, fields and the wondrous meanderings of our spirited travels searching out our passionate palates. The National by Chef Geoffrey Zakarian brings to life his vision of an American Grand Café with The National by Geoffrey Zakarian. The menu offers classic dishes from The National Bar & Dining Rooms, the flagship location in Midtown Manhattan. The approachable American cuisine is prepared with the best ingredients and expert care, while the bar serves up special blends that feature unique ingredients, fresh juices, and careful technique to make the perfectly balanced drink. It is easy to understand why the combination of this lively fun environment paired with Zakarian’s style of cooking has earned him much acclaim and has made The National beloved for over a decade. Scarpetta is the ideal venue as it is a culmination of the region’s commitment to sustainability and setting a cutting-edge tone for the future. The menu is centred around our core of fish crudo, seasonal vegetable share plates, and homemade pastas showcasing our signature spaghetti, tomato, basil in addition to our first-ever Burrata Bar, where guests can curate their own Burrata dish. Gelato and bomboloni carts will also be offered to complement our signature lemon sgroppino. Our beverages include regional Italian grapes, in addition to signature twists on classic concoctions and refreshing mocktails. Scarpetta Mercato at Expo 2020
Dubai has always been known for its vision to be the culinary hub of the global food and restaurant sector. In keeping with this vision, it has been our genuine effort to bring the top talent around the globe to be unified at Expo 2020. It has been truly gratifying that our initiative has been welcomed with open arms and has become the trendsetter that many other brands are emulating now with similar efforts.
Will you be working with these chefs in the near future? Certainly, open to it – our efforts whilst bringing the international chefs and brands to our own doorsteps in Dubai – in the longer scheme of plans, we are in the process of having these chefs and brands make their unique flavours and culinary magic to find a permanent location in this vibrant city and become a part of the cuisine circuit for good. It is an ideal opportunity to meet celebrity chefs and experience the unique flavour they bring to the table.
How has Gates Hospitality disrupted the current F&B space? I would say in a very positive manner. It has taken the culinary expectations to the next level and raised the benchmark. The F&B sector has a lot more to match up to in the times ahead. Certainly, an exciting for the industry.
Thrilling plans for 2022? Keep the exciting journey of what Gates Hospitality does best – create unique concepts and trendsetting trends which have not been in the market before – and fill a vacuum perfectly. We will constantly focus more on the culinary scene of the extremely vibrant city of Dubai and beyond.
TH E C HEF
GEORGE KNIHER CHEF DE CUISINE AT CLEO, HYDE HOTEL DUBAI
ON MENUS ES CURRENTLY THE BEST DISH I – AS S ACROSS DUBA AT RESTAURANT LV S THEMSE ES CHOSEN BY CHEF
What is your favorite dish on the menu? Lamb Musahab from our Live spit-roast
Tell us about the dish. We take a whole lamb and marinate it in a secret Middle Eastern blend of spices for 24 hours. It is then slow cooked for six hours using our special rotisserie charcoal grill called a “spit”. The resulting roasted lamb is served in two ways, either in a wrap, Shawarma-style or carved and served in a Moroccan tagine plate, off-the-bone and with smoked salt, sumac and more secret spices alongside freshly homemade saj bread
What makes it a standout dish? Our Lamb Musahab is cooked live in-front of our guests, on our beautiful terrace, and served immediately - straight to the table. The magic of this dish is all in the preparation, a slow and patient process that results in the most tender and flavourful lamb you can imagine. Special attention also goes into creating our secret blend of Middle Eastern spices, complementing the richness of the lamb perfectly.
Where do you source the ingredients from?
Photography SUPPLIED
Our lamb is sourced from Australia, sumac from Lebanon, smoked salt from Italy, and fresh, mixed spices from across the Middle East.
14
The Pro Chef Middle East / Edition 56
JAIPRAKASH MEENA HEAD CHEF, TANDOOR TINA
What is your favorite dish on the menu? My favorite dish has to be the Saag Aloo Shepherd’s Pie with Stilton Gravy.
Tell us about the dish. This is a British Indian style shepherd’s pie made with a garlicinfused spinach layered with creamy mashed potato, baked in the oven and served with an indulgent Stilton Makhni sauce/gravy.
What makes it a standout dish? Saag aloo is a flavourful and popular vegetarian side dish from India. We have taken a fun spin on this traditional dish and turned
it into a contemporary ‘Shepherd’s Pie’. It’s absolutely delicious and a must-try for everyone who visits Tandoor Tina!
Where do you source the ingredients from? We are quite lucky to be living in a city like Dubai where we have access to great quality ingredients. At Tandoor Tina, all our ingredients are sourced for local markets and suppliers, which allows us to quality check everything and guarantee freshness and consistency. When guests dine at Tandoor Tina, we want them to enjoy every aspect of their meals – from start to finish, and walk away thinking about what a great meal they’ve had, every single time.
Edition 56 / The Pro Chef Middle East
15
TH E C HEF
A DAY IN THE LIFE OF
CARLOS FRUNZE Executive Chef at Teible
16
The Pro Chef Middle East / Edition 56
5am
My day begins with early morning meditation to clear my mind and prepare for a busy day ahead. I meditate for about an hour before getting ready for work.
7-9am
Once I arrive at Teible, I officially start my work day with a cup of coffee and a chat with the bakery team. I use this time to inspect bakery items and check on the team’s mise en place and prep stations. For example, the size of each croissant should be uniform and consistent. I like making sure that my team is ready for the upcoming breakfast service. This includes ensuring that all glassware and cutlery is ready for a buzzing morning at Teible.
9am
5pm
We take the time to regroup for a briefing. The team goes over learnings and adjustments required with the front of house service. This is also quite a motivational briefing where we do our best to uplift the teams spirits and open the floor for any enquiries. I have a separate meeting with my culinary team. We take this time to taste test and sample each item before we move forward. My team is very creative when it comes to presentation so I am always curious to see what ideas they have. I spend this time supervising, tasting, giving feedback and approval. My days are filled with tastings of different menu items which tends to keep me from having full meals.
6pm
I check in with the kitchen team and see if they need any assistance with the morning service. I try to be available for all members of my team should they need assistance or guidance in tasks, such as preparing their mise en place or plating. If there is any moment I can aid or teach my team, I make sure to step in and do so.
Evening service has begun so my team and I take note of how many bookings we have and how much food preparation is needed. Each dish created is taste tested by Executive Pastry Chef Sheerin Ghaffar, Head Chef Danuka Punchihewa and myself. We take the time to look over the finished items and add final touches.
10am
9pm
Around this time, I meet with my Head Chef, Danuka Punchihewa and we work together to brainstorm the menu for the next season for at least two hours. This is a time consuming process in which we work to envision unique food experiences with the upcoming season’s produce. It is key for each item served at Teible to have a corresponding story that explains its conception.
Noon
After the brainstorming session, I take my time working on my favourite preserving elements: fermentation & pickling. I tend to use the items I ferment now in the next seasons’ menus. I enjoy the creative freedom in the kitchen and look forward to experimenting with the pickling method. This is undoubtedly my favourite part of the job and I try to dedicate atleast three to four hours on most days.
4pm
Time for the family meal. I cook a filling lunch for the entire team, from back of house to operations, marketing, and front of house, everyone dines together. We take this time to catch up and exchange stories, from interesting customer interactions to friendly feedback.
I like to speak with guests one-on-one. A large part of the Teible experience is to explain the journey and art of food to our customers. I share my thought process behind each dish and tell customers about our sustainable approach in the kitchen.
10pm
I head over to complete inventory in our walk-in chiller for the day. It is good to keep track of what items were used most, and what needs to be ordered for the next day, or the coming weeks service. I leave the restaurant around 11:45 to head home and catch up with my lovely wife and cat.
12-12:30am
Finally, time for bed. Before I sleep I try to read 10-20 pages of a book each night. I am currently reading Feast: Food of the Islamic World by Anissa Helou. I am always searching for ways to expand my culinary horizons. It is imperative to stay curious about cultures and cuisines that surround us. You never know what information will ignite a spark of creativity that can lead to a new dish.
Edition 56 / The Pro Chef Middle East
17
CLAIRE’S f lair French award-winning pastry chef Claire Heitzler is known for her subtle yet sophisticated desserts that draw inspiration from the past but fit perfectly into the present. She tells us more about her background and of course, French ingredients and her coveted creations.
When did you first fall in love with French pastry? Ever since I was a young child. I come from a very small village in Alsace, France and right in front of our family home is La Maison Ferber, run by a famous pastry chef and chocolatier, Christine Ferber. I grew up eating her pastries (the vanilla eclairs were my favourite, and still are – I love them) and I was fortunate to watch how everything was made by hand. I had a lot of admiration for her and always found the process interesting. Also, her pastries set the standard for me – they became my reference for good quality pastry, which meant I’ve had high expectations ever since I was young. Did you go straight into studying French pastry after school? No, I actually started culinary school when I was 16 years old. And after three years of focusing on general cuisine, I specialised in pastry for another two years. You’ve worked with worldrenowned chefs at famous restaurants during the tenure of your career – take us on a brief journey of what you’ve accomplished… I began at Troisgros in Roanne and following this I worked with Georges Blanc in Vonnas and Jean-Paul Abadie in Lorient before moving to London where I worked as the pastry chef at L’Oranger Restaurant. A year later, Alain Ducasse offered me the opportunity to become the pastry chef at his new restaurant Beige Alain Ducasse
in Tokyo. I stayed in Japan for three years, then moved to Dubai to be the executive pastry chef at the Park Hyatt hotel. After this, I went back to Paris to join the Ritz and in 2010 I joined Lasserre Restaurant. I became the creative director at Ladurée in 2016 and then left to open up my own consultancy two years ago. You’ve really travelled around! Did you enjoy living in so many different countries? Absolutely, I love to travel, meet new people and discover new cultures – it opens my mind and inspires me. Is there one country which has had the biggest impact on you as a chef? It would have to be Japan. I love the country’s food and culture; everything is beautiful – actually so much deeper than beautiful. Everything makes sense in the way it is done and there is always a story behind it. And these stories always draw inspiration from nature and the seasons. I love nature and I respect seasonality in my work. I simply cannot use fruits and
The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.
vegetables that are not in season. The Japanese tend to limit the amount of sugar, salt and fat in their food – this has also influenced my approach. As a highly acclaimed chef you must have many highlights from your career – but are there one or two of which you are immensely proud? I’d say working for Alain Ducasse is definitely a highlight. He is demanding, but that makes one grow, quickly. I learnt a lot from him and liked him very much. We had a great relationship. The five years that I spent at Lasserre was also a good experience. I was completely free to make any dessert I wanted to. I created a special
menu – the “Séquence Sucrée” – where everything was sweet, from the appetizers right through to the petits fours. It was amazing. We made things like a buckwheat brioche instead of regular bread and our butter was made from hazelnut and chocolate. We also used a lot of fruits and vegetables such as carrots, artichokes, tomatoes and peas for their natural sugars. Our challenge was to keep things light – it’s the only way if one is going to eat a series of plated desserts. As a French Pastry chef, you obviously use ingredients like butter and cream in your creations – how do you keep these light? It all comes down to finding a good balance between your ingredients. I also like to play with salt and citrus – with just a dash of lime juice for example, you can instantly cut through the richness of a creamy dessert. Why are French dairy products such key ingredients in the pastry industry and what makes them special? French cream, butter and milk are the base of everything we do. And in France, we are very fortunate to have excellent quality dairy products because of our unique terroir and farming methods.
TH E C HEF
“I’M BREAKING TRADITION, TO RE-BUILD TRADITION” In Dubai to host an exclusive eightcourse tasting menu experience at his Palm Jumeirah production, Massimo Bottura talks us through his life, passions and classic cooking style
B
orn and raised in Modena, Italy, Michelin-starred chef and restaurateur Massimo Bottura was recently in town at his restaurant Torno Subito. The Italian restaurant set within W Dubai - The Palm, is where the creative genius, his brilliant hand-picked protégé Chef Bernardo Paladini and culinary crew constantly surprise with innovative, breath-taking edible works of art. Here, the Chef patron at Osteria Francescana, a threeMichelin-star restaurant in Italy which has been listed in the Top 5 at The World’s 50 Best Restaurants Awards since 2011, discusses how he almost pursued a different career path, his relationship with food, The World’s 50 Best in the MENA region, favourite go-to music and upcoming endeavours.
Ah yes, I did. When I was 15 years old, the Modena team decided to move me into a semi-professional part of the training session. My grandmother convinced me not to give everything to soccer but to keep studying;
20 The Pro Chef Middle East
/ Edition 56
Photographs SUPPLIED
Is it true that you almost pursued a career in football?
Edition 56 / The Pro Chef Middle East
21
TH E C HEF
so, I gave up. That was my grandmother’s suggestion and I followed it. My mama convinced my father, six years later, to let me do whatever I want and not become a lawyer. You know, I always listen to the women close to me in my life. I trust them so much.
When did you first realise your passion for cooking? I don’t know, I didn’t realise that. The door of the unexpected is always open with me; and in that moment of my life, when I was in the second year of law school, the gastronomy door was open. I walked in and never left.
“I always say, the most important ingredient for the chef of the future is culture. If you don’t have it, you are missing something extremely important.”
How has growing up in Modena influenced your cooking style?
Do you plan your day?
My cooking style is the expression of my culture. In everyday life, I compress my passion, music, art, food, even fast cars, in edible bites sitting on centuries of history, because my cooking is deep Italian filtered by contemporary mind, never nostalgic. So, I’m breaking tradition to re-build tradition. Growing up in Modena, it’s a big challenge for someone with this kind of mind, because it’s the most traditional place in the world. Imagine how crazy it was in the beginning. It took seven years, from 1995 to 2001 to be accepted.
No, that’s not my life. My life is always open. That is the secret of success. Do what you have chosen to do. Of course, I have obligations. I wake up in the morning, before talking to people, or even turning on the phone. I have my espresso, then I start communicating. That’s one of the most important things, because if you do things and you don’t communicate to the world, what is the purpose of doing things. Specially in cultural projects like Food for Soul*, how can you be the agent for change of fighting food waste if you
22
The Pro Chef Middle East / Edition 56
“Always remember that this job is all about hard work and not being a Rockstar. Travel with your ears and eyes open, to absorb several different cultures. And never forget who you are and where you come from.” don’t communicate. Once you’ve changed the minds of the people, they won’t waste food in their homes.
Has your style evolved with Torno Subito? My food is my food, it’s the expression of my soul. It’s not that I’ve got influenced from here or there. Of course, if you want to be contemporary, you have to travel with your eyes and ears open. And at that point, absorb culture. Italy is in the middle of the Mediterranean with thousands of years of culture. How can you not be influenced by that? But it’s been there since forever. It’s not that now I’m opening Torno Subito, I have new influences. When I’m here, I’m trying to give back something to Dubai, as Dubai is giving to me. I brought my happiness, my state of mind, the moments I want to share with people, the way I was growing up in Rimini, and Torno Subito is that kind of expression. I’m playful, colourful, joyful. The power of hospitality: buongiorno, benvenuti, that is a classic approach. So that’s how it is.
What was your inspiration behind the menu here? The menu of Torno is deep Italian because I’ve travelled many places in the world and seen and tried many degenerate Italian cuisines everywhere – from Los Angeles to Cape Town, from Tokyo to Mumbai – the first thing I said to all my team was, I don’t want that. If we are coming here, we want
GET TO KNOW THE CHEF You’re stranded on a deserted island. What’s the one ingredient you would want and why? The most important ingredient is my mind. My mind is the ingredient that I travel with everywhere in the world. I can say balsamic vinegar, Parmigiano Reggiano, if you want a real ingredient. But, in a poetry way of thinking, I'm on an island, I don't have anything. I have my mind. I can imagine and create something. Top 3 artists on your music list. First of all, Bob Dylan - the most important artist of the century. The lyrics, the poetry, it's completely out of this world. So much bigger and greater than the others. He is such a great artist. The second can be Billy Holiday - the way imperfection transforms into a voice - she transforms emotion every time she sings. I would say Thelonious Monk, because in the beginning his journey was very similar to my career. People
to share with the world real Italian cuisine, because Dubai is the world as there are people from everywhere. But real Italian cuisine as an expression of the mind of the chef. Bernado is the Chef here and he is part of my family. As a family, we share ideas, prizes, losses, we share everything. The cuisine is deep Italian but with Bernado’s touch, in Dubai.
Osteria Francescana has been a constant in the top 5 at The World's 50 Best since 2010. What do you think sets it apart from the rest? I think, probably the way I think, the way I see the world. It’s contagious and people love the passion, the emotion. In Osteria Francescana or Maria Luigia (my country inn, the farm that we have), I split the experiences in two. Half of the team is here, half of the team in Maria Luigia. In Maria Luigia, we serve iconic dishes, in Osteria
didn't like him at the start because they didn't understand what he was doing. And then, wow! Thelonious Monk is the man, the way he plays piano. Yeah, probably those three. What does the year 2022 hold for Massimo Bottura? Oh, it's full of surprises and new projects. We're going to open immediately a refettorio in the beginning of 2022 in Geneva. It's going to be super cool. We're going to open a new Osteria Gucci in Seoul; and for the rest, we're going to wait till I come back [to Dubai]. Any advice for young chefs? Study as much as you can to develop your way of thinking. Always remember that this job is all about hard work and not being a Rockstar. Travel with your ears and eyes open, to absorb several different cultures. And never forget who you are and where you come from.
Francescana, the contemporary. I think that is the most important thing. We are not serving food just to eat. We’re serving food to create experiences, to transfer emotions. When we create, the creative exercise is very similar to the art process, the creative process that artists use. With a simple, simple difference – the artist is free to do whatever he wants, the chef has to cook good food.
What are your thoughts on The World's 50 Best now being in the MENA region? I think it’s a great opportunity for the whole region, because 50 Best is giving a lot to places and suggesting where to go; and that’s the most important thing. *Food for soul is a non-profit organization founded by Massimo Bottura to promote awareness about food wastage and hunger.
Edition 56 / The Pro Chef Middle East
23
TH E C HEF
FRESH & SIMPLE CREATIONS Chef Batuhan Piatti has a wealth of experience within the F&B sector, including starring in his own travel and cooking TV show, Hayat Batuhan’a Güzel (Life is Beautiful for Batuhan) and being one of the first judges on Turkish MasterChef. Here, he takes us through his latest role as Cluster Director of Culinary at Raffles The Palm Dubai
I
nspired by his Turkish father and Italian mother, Chef Batuhan expertly shaped the culinary direction of international venues operated by the Billionaire Life Group at locations including Sardinia, Dubai, London, Monaco and Riyadh. Expect an eclectic range of menus at Raffles The Palm Dubai, where the chef will oversee all culinary experiences at Matagi, the Itameshi fusion restaurant, SOLA, Le Jardin, Raffles Club Lounge, the high-energy beach restaurant PIATTI, and Raffles Patisserie - where Chef Batuhan will be supported by his protégé Chef Gianluca Guinzoni, from the renowned Pasticcerie Cova in Monte Carlo. Batuhan is also leading the food and beverage scene at the newly opened Hyde Hotel Dubai.
I was not really a student made for a scientific high school. When I realized it, I decided to move to culinary at a very young age as I always had an interest in spending time in the kitchen. I had a chance to start my career at Four Seasons Hotel Milano back in 1999, where I was trained by one of the most famous chefs, “Golden Spoon” award winner chef Sergio Mei. Besides my idol, he became my mentor and guided me through my career. With his assistance and reference, I had a chance to open and work in five-star hotels and the most prestigious restaurants in Italy and around the world.
How would you describe your cooking style? It’s quite simple. I focus on freshness, taste and simplicity.
24
The Pro Chef Middle East / Edition 56
Photographs SUPPLIED
How did you get into the culinary field?
Tell us more about your vision for Raffles The Palm Dubai. Raffles The Palm Dubai is probably the most important project that I have taken, ever since I started my career. We are talking about 750 million dollars investment, 389 rooms and 8 villas on the most prestigious area of The Palm Jumeirah Dubai, where we have to reflect the service and quality understanding of the most iconic hotel brand in the world. My vision is to create a tailor-made, unforgettable culinary experience where the guests will be spoilt by an incredible food journey.
What can diners expect from the menu? Seasonal, freshest, and most exclusive products from around the world, cooked preserving the authenticity of world cuisines and served in a magnificent location of this iconic palace on the beach.
Could you reveal some of the signature dishes? Wagyu beef carpaccio, Catalan style lobster, salmon “Tzar Nikolai” sashimi with fennel salad, homemade pizzas, grilled Jumbo langoustines and Carabineros, to name a few.
GET TO KNOW THE CHEF
Where do you source the ingredients from? I always say that Dubai is a Disneyland for chefs. Working in such a big company gives you the access to reach the most exclusive and precious products from across the globe.
Are there any ingredients you’re particularly enjoying working with? Extra virgin Tuscan olive oil is the sixth gear of my cuisine, which helps to highlight and bring out the character of each product that it touches.
Any special plans in place for 2022? We would like to add a new “steak and caviar” concept restaurant at our beautiful property, on the top of our existing Italian Amalfi coast, inspired “Piatti” and Japanese fusion Matagi restaurants.
Favourite kitchen appliance The knife for a chef is essential, nothing can beat it. Top culinary destination Mediterranean Coast. Your go-to meal when cooking at home Spaghetti with fresh tomato and basil - the simplest, tastiest and sincerest meal ever.
Advice for up-and-coming chefs in the region? Dubai is the most sparkling, brilliant city for young chefs with ambitions, where they can find an infinite number of occasions to grow their talent in a secure environment. The keywords are hard work and persistence, then success is guaranteed.
Edition 56 / The Pro Chef Middle East
25
TH E BR AN D
INTRODUCING…
BÔTAN DISTILLERY
D
escribe the brand.
Bôtan Distillery is the world’s first non-alcoholic distillery straight from field-to-bottle. We develop and create the most refined and complex spirits on the market. Our liquids distinguish themselves through a complete flavour palette – a nose, mouthfeel and an aftertaste. We do everything in-house – straight from our fields right down to the bottle! Bôtan Distillery currently offers five distinct flavours. The flavours are inspired by terroir and application in cocktails. Citrus Spice is a Japanese botanical distillate with citrus fruits and floral sansho
26
The Pro Chef Middle East / Edition 56
pepper. Juniper Garden is a twist on a Mediterranean classic white spirit. Pine Haze brings an ode to Scandinavian terroir and cuisine, with similarities to a spirit distilled from grain or potato. Signature Blend combines roses and cocoa which pair amazingly well in coffee concoctions, and Oriental Roast refers most to a classic distilled beverage - made from maguey with flavours of fresh habanero and jalapeno peppers and a smoked hint.
How was this brand conceptualized? We’ve always been conscious about what we’re consuming. We’ve always been
looking at the ingredients list of the food and drinks which we were buying. With the rise of the non-alcoholic market, both Timothy and I were interested in drinking less alcohol. Our motivation for this change in drinking was inspired by the health aspect. So, again, we started doing research on the new non-alcoholic brands by reading the back of the bottles of all non-alcoholic spirits, and we felt surprised about the list of industrial synthetic ingredients. There wasn’t a non-alcoholic spirit made from true botanicals, flowers or species, and not one non-alcoholic spirit owns craftsmanship and heritage.
Photographs SUPPLIED
Explore the world’s first non-alcoholic distillery straight from field-to-bottle. Ina Simone and Timothy Peeters, co-founders of Bôtan Distillery give us a peek into the new generation of gastronomic grade drinking
In addition, as we often dined at restaurants, we felt disappointed by the limited offer and minor quality of the non-alcoholic apéritifs and pairings. When going out for dinner, we often ended with a juice-based, sugary drink. In addition, we felt disappointed in not experiencing the same level of enjoyment and fun. At that moment, we decided to research non-alcoholic distilled spirits. Driven by a passion for nature and flavours, we spent three years in research together with our culinary herbalist. We’re on a mission to change the non-alcoholic industry. We turned our back against the industry and created a nonalcoholic distillate beyond category. This is only feasible by going back to the origin of flavour: nature. Because we only use exquisite ingredients, we’re able to create clean botanical distillates and can be transparent about it.
How does your brand stand out from the rest? There is literally no other brand growing, distilling and blending award-winning herbs while creating clean non-alcoholic distillates. Bôtan Distillery stands out from the rest as we distil non-alcoholic spirits from real ingredients. We do not add artificial flavours or so-called natural aromas. You won’t find preservatives in our spirit either. The newly born market for non-alcoholic drinks and spirits is crowded with industrial products. These are made from water, flavour extracts and preservatives. Flavour is literally made from chemical components. These products stand far away from craftsmanship and nature. We even found out that most companies are marketing agencies, spending on marketing while not putting effort into the product itself. Almost all non-alcoholic brands just buy their product from a white label industrial food company. The questions that arise are, how can you spend money on a drink comprising industrial chemicals blended with water? How can you ‘as a professional bartender’ serve a product that has no depth (nor in
flavour or the story behind). How can you ‘as a professional sommelier’ provide an experience at the table if there’s no true story behind the product?’ This conformity is against our passion and philosophy. Our passion is too great to create a product like that. In reverse, we only rely on nature for the creation of intense and complex flavours with no preservatives. The results are clean and complex - a true product. Bôtan Distillery provides a solution for non-alcoholic cocktails and drinks with complex flavour palettes sensed by the aroma, mouthfeel and aftertaste. Additionally, Bôtan based cocktails can be low in sugars and calories, which makes them easily digestible compared to juices and syrup-based blends.
Do you currently work with hotels in the region? Bôtan Distillery recently launched on the market, and the Middle East is the main focus. We have been in the Kingdom of Saudi Arabia for six months with Arabian Food Corporation and the market has had a great reaction. We are listed and closely working with many cool venues - KSA’s
hospitality industry is rapidly growing which is amazing to witness first hand! In the United Arab Emirates, we have just launched with SpecialtyFineFoods and are motivated to introduce the industry to a new category - “Nonalcoholic cocktails”. We’ve always felt that there is a gap between traditional mocktails and cocktails. “In the UK, 61 per cent of consumers want better alternatives when it comes to non-alcoholic drinks” why not in the Middle East? On top of that, we are fully Halal certified so there is no reason not to enjoy it!
What’s in store for the brand this year? We’re working on developing a new category of sophisticated cocktails ready-to-drink pairings. Our expertise in nature and liquid creation is exceptional. R&D is our DNA. That’s why we keep on experimenting. In short terms, Bôtan Distillery will be your go-to brand for gastronomic, high-quality cocktails and food pairings. Follow Bôtan Distillery on Instagram (@botan.distillery).
Edition 56 / The Pro Chef Middle East
27
TAKE A PITCHER IT LASTS LONGER
YOUR LOCAL TAP HOUSE WITH THE LARGEST HOPS SELECTION IN TOWN, L I VE S PO RTS SCREEN I N G & G A MIN G A R E A W IT H G O L F S IMU LATO R
FO R B O O KI N GS, CA LL 05 8 9 0 9 0 0 53 |
@ G O O S E I S L A N D DX B
T HE SEASON
SMALL TOWN CHEF, BIG AMBITION
Born in Hrajel, a small town in Mount Lebanon, Chef Youssef Akiki began his culinary training at the age of 18. To improve his skillset, Chef Akiki headed to Paris for workshops at L’Atelier of Joël Robuchon and l’Ecole Nationale Superieure De La Patisserie. An advocate for sustainable food, here the Chef shares two contemporary Mediterranean recipes served at the newly launched BASKO at Opus by Zaha Hadid
C
hef Youssef Akiki has a wealth of experience under his belt, having apprenticed with the acclaimed Nicolas Le Becin Lyon, Michelin-starred Chef Alain Ducasse, three Michelin-starred Chef Jacob Jan Boerma, De Leest in the Netherlands, Michelin-starred Chef Bart De Pooter at Pastorale in Belgium and Jerôme Ferrer par Europea. Chef Akiki has even hosted national and international cooking shows at Tomorrowland in Belgium, Montreal en Lumiere in Canada and Beirut Cooking Festival to name a few. His approach to Haute cuisine led him to become a member of Les Toques Blanches du Monde, and the Managing Partner at Oh Bake House and Paname restaurant.
Edition 56 / The Pro Chef Middle East
29
TH E SEASON
Eggplant & Piquito Tartare 1 eggplant 1 avocado 30g cucumber 10g radish 14g roasted almonds 10g shallots 12g pomegranate molasses 5g salt
30 The Pro Chef Middle East
2g espelette pepper 10ml olive oil 2g chives 6g lemon juice
For the balsamic vinegar 30ml white balsamic vinegar 60ml olive oil
/ Edition 56
Method 1 In a measuring jug, add the white balsamic vinegar followed by the olive oil gradually, blending using a hand mixer. Once well combined, reserve in a chiller. 2 Start by charring with the eggplant, over direct heat until soft. Once cooked, peel and reserve in a strainer to get rid of excess water. 3 Blend the avocado with a teaspoon of lemon juice and salt. 4 Cut the cucumber into 2 mm cubes, as well as the shallots and chives very finely. 5. Cut the roasted almonds into smaller chunky pieces (do not blend). 6 Combine the eggplant, cucumber, shallots and half the chives, and mix with a fork. Season with white balsamic, salt and pepper. 7 Plate and garnish with radish slices, avocado puree, chopped almonds, espelette pepper, chives, olive oil and pomegranate molasses.
Pappardelle Camarones 150g dry uncooked pappardelle 10g garlic 4g parsley 15g cream 2g pepper 2g salt 20ml non-alcoholic white wine 20ml olive oil 100g Camarones 1 piece orange zest
For the tomato sauce 200g ripe cherry tomatoes 4g garlic 10g basil 2g dill 50g tomato puree 6g salt 2g pepper 25ml olive oil
Method 1 Slice the ripe cherry tomatoes in half, smash the garlic clove, slice the basil into fine strips and finely chop the dill. 2 On low heat, in a frypan, add the olive oil and garlic and let the garlic infuse in oil. Bring the heat up, add the tomatoes and half the basil and season with salt and pepper. 3 Cook the tomatoes until extremely soft - can be mashed with a fork. Remove the garlic, add a couple of tablespoons of water and tomato puree. Cook for 2 minutes on low heat and finish with the remaining chopped basil. 4 For the pappardelle plate, cook the pasta in a large pot of hot boiling water till al dente. 5 On medium heat, add olive oil and garlic and keep stirring so the garlic doesn’t get caramelized. Add the Camarones and toss for a few seconds before deglazing with non-alcoholic white wine. Add the previously prepared tomato sauce and simmer for a couple of minutes. Add a bit of cream, salt, pepper, pappardelle, a bit of pasta water and toss again. Finish the dish with parsley and orange zest.
Edition 56 / The Pro Chef Middle East
31
TH E SEASON
MALDIVIAN FLAVOURS Originally from Brisbane, Australia, Brett Muller, Executive Chef at Le Méridien Maldives Resort & Spa began his career as a Commi Pastry Chef at the Sheraton Brisbane Hotels & Towers. His culinary experience has taken him to all corners of Asia Pacific including Australia, Guam, the Philippines, South Korea, China, and most recently Malaysia. Throughout his career, Muller has displayed his culinary flair as a chef to celebrities such as Chris Hemsworth, Katy Perry, Metallica, Danish and Malaysian royalty, Australian prime ministers, Barack Obama, and had the opportunity to cook alongside Gordon Ramsay. Here he inspires us with two seafood specialities
32
The Pro Chef Middle East / Edition 56
Local Grilled Lobster, Garlic Butter, Preserved lemons and Hydroponic Greens Method 1 Slice the lobster lengthwise all the way through into two halves. Clean the lobster and cut small slits in the claws to vent, while cooking. Brush the exposed meat with a mixture of melted butter, lemon juice, a little salt and freshly ground pepper, and if you want, some minced garlic. 2 Clean and lightly oil the grill and get your coals at medium heat. Lay the lobster flesh side down and cook for about five minutes. 3 Turn it over, brush on more lemon butter, and cook shell side down for another five minutes. 4 When finished, the meat should be firm and opaque all the way through.
Photographs SUPPLIED
800g lobster 10g butter 1g garlic 10g cherry tomatoes 50g hydroponic mixed greens 20g lemon 5ml olive oil Salt and pepper to taste
Edition 56 / The Pro Chef Middle East
33
TH E SEASON
Maldivian Reef Fish Carpaccio, Islands own Hydroponic Greens 5ml fresh lime juice 15g island hydroponic mixed greens 20ml olive oil 10g semi-dried cherry tomatoes 3-4 small pieces of crispy fish skin Salt and black pepper, to taste
150g fresh white snapper 30g fresh lemons 5g fresh orange juice 10g red onion 10g fennel 3g red radish 5g kaffir lemon leaves
34 The Pro Chef Middle East
/ Edition 56
Method 1 Brush the plate with a little oil. 2 Rinse the fish, pat dry, and slice very thinly. Lay the slices of fish on the plate. 3 Mix the remaining oil with lime juice, orange and lemon. Season to taste with salt and drizzle the fish with citrus oil. 4 Add the Island hydroponic mixed greens, semi-dried tomatoes, fennel shavings, onion, red radish and crispy fish skin. Season and serve.
The Pro Chef Middle East Awards honours the best culinary achievements across the region, highlighting top chefs in the Middle East, voted by hoteliers, restaurateurs, chefs and industry professionals. For nine consecutive years, these awards have recognised the biggest accomplishments and triumphs across the Middle East's food and beverage sector. Here we share the winners and celebrate the best of culinary in the Middle East.
Thank you to all our sponsors HOSTED BY
ORGANISED BY
MYSTERY BOX SPONSOR
PRO CHEF OF THE YEAR COMPETITION HOST
TROPHY SPONSOR
OFFICIAL MEDIA PARTNER
Edition 56 / The Pro Chef Middle East
35
AFRICAN SPECIALITY CHEF
AMERICAS & CARIBBEAN SPECIALITY CHEF
BAHATI WAKULICHOMBE Crowne Plaza Abu Dhabi Yas Island
NIGEL LOBO
BARTENDER OF THE YEAR
BRITISH SPECIALITY CHEF
GRÉGOIRE SCHNERB COYA Abu Dhabi
36 The Pro Chef Middle East
/ Edition 56
Stars N Bars
RUSSELL IMPIAZZI
Sofitel Dubai The Obelisk
FRENCH SPECIALITY CHEF
INDIAN SPECIALITY CHEF
MATHIEU BALBINO
PRASHANT CHIPKAR
INNOVATION CHEF
ITALIAN SPECIALITY CHEF
Pierre’s Bistro
MATTHIJS STINNISSEN BOCA
Masti
CHRISTIAN CARRIERI
La Strega, Le Royal Meridien Beach Resort & Spa
Edition 56 / The Pro Chef Middle East
37
JAPANESE SPECIALITY CHEF KAMLESH JOSHI Izakaya and Aqua
MEAT SPECIALITY CHEF
MEDITERRANEAN SPECIALITY CHEF
RAYMOND WONG
Seafire Steakhouse & Bar
MOHAMAD CHABCHOUL Grand Millennium Business Bay
38 The Pro Chef Middle East
/ Edition 56
OUTSTANDING ACHIEVEMENT AWARD MICHAEL KITTS
The Emirates Academy of Hospitality Management
PAN ASIAN SPECIALITY CHEF
PASTRY SPECIALITY CHEF
TANUDIREJA LANDE
The St. Regis Downtown Dubai
MARTUA SAKTI
Barfly by Buddha Bar Abu Dhabi
Edition 56 / The Pro Chef Middle East
39
SEAFOOD SPECIALITY CHEF STEFAN VASIC
Aquario, The Oberoi Beach Resort, Al Zorah
SOMMELIER OF THE YEAR
THAI SPECIALITY CHEF
AMAL RAJ MOHANA
KJELL KOLLIN
Burj Al Arab
40 The Pro Chef Middle East
/ Edition 56
The Thai Kitchen, Park Hyatt Dubai
The celebrated Pro Chef of the Year 2021 award saw three of the region’s best chefs, nominated and selected by a prestigious panel, battle it out in a mystery box cook-off at The Emirates Academy of Hospitality Management in November 2021. The winner was crowned the highly-coveted title of 'Pro Chef of the Year 2021'.
Edition 56 / The Pro Chef Middle East
41
Meet our finalists! • Chef Russell Impiazzi, Sofitel Dubai The Obelisk • Chef Ricardo Gonçalves, Bagatelle Dubai • Chef Troy Payne, The Pangolin Restaurant & Lounge
The three top chefs went head-to-head at the Chef of the Year cooking competition, creating star dishes with mystery ingredients provided by Casinetto. Each chef had three hours to plan and produce a starter, main and dessert, using a minimum of two items from the mystery box in each course, alongside pantry staples. The dishes were served to a judging panel of industry experts, including Giacomo Bernardelli, Founder and Managing Director of Casinetto, Michael Kitts, Director of Culinary Arts at The Emirates Academy of Hospitality Management and James Knight-Pacheco, the Pro Chef of the Year 2020 winner and Executive Chef at ME Dubai. To ensure fairness, the competition was a blind tasting wherein the judges scored points for each course out of 10, across criteria such as Creativity, Use of Ingredients, Technique, Presentation and Taste, with a maximum of 150 points to be obtained. After a noteworthy competition where each chef gave their best, and following tough deliberation, Troy Payne, Head Chef at The Pangolin Restaurant & Lounge, was named The Pro Chef of the Year’s ‘Chef of the Year 2021’! Take a look at the action behind the scenes!
42
The Pro Chef Middle East / Edition 56
Edition 56 / The Pro Chef Middle East
43
O N THE PASS / S W EET EN D I N G
AROUND THE WORLD
Here’s what celebrity chefs and restaurateurs are up to BOSTON, USA
Gordon Ramsay has announced the opening of Ramsay’s Kitchen at Mandarin Oriental, Boston. The all-new dining concept by the multi-Michelin-starred Chef will offer a glimpse into Ramsay’s personal kitchen, taking guests on a culinary journey around the world. Guests will also be able to access Ramsay Kitchen menu items through in-room dining services. The menu will feature signature dishes such as Ramsay’s Beef Wellington and Braised lamb shank, as well as fan-favourites - with a Boston twist - including the Lobster and Clam bouillabaisse.
ramsayskitchen.com
VENICE, ITALY Three Michelin-starred Chef, Norbert Niederkofler, will be hosting a series of dinner events at Aman Venice’s Palazzo, showcasing fresh produce sourced from the shores of the Floating City. The six-course ‘Cook the Lagoon’ themed tasting menu pays homage to Venice’s locale, where the evenings will bring the chef’s revered ‘Cook the Mountain’ philosophy to Venice. Originating from his St. Hubertus restaurant at Aman Partner Hotel, Rosa Alpina in the Dolomites, the ‘Cook the Mountain’ concept has received three Michelin stars and a Michelin green star for sustainability. The menu comprises ingredients sourced within the restaurants’ vicinity in an environmentally conscious practice that supports local farmers in the Dolomite Mountains. At Aman Venice, Chef Norbert’s dishes will showcase ingredients found in the Veneto region. From scallops and grouper to unusual dishes such as glasswort (a genus of succulent plant served with yoghurt and citrus fruits) diners can expect an inventive and sustainable menu.
aman.com/hotels/aman-venice/dining
C
M
Y
CM
MY
CY
CMY
K
MALDIVES Ba’theli by the Reef, the signature restaurant at Milaidhoo Maldives’ and the first fine-dining destination in the world to specialise in contemporary Maldivian cuisine, will showcase the best of Ba’theli with a specially curated six-course tasting menu. “Journey through the Indian Ocean” features dishes most reflective of the impact of the Spice Route of Maldivian cuisine over the years. The menu is heavily influenced by techniques and ingredients from all over the Indian Ocean, India, Sri Lanka and Southeast Asia, offering modern interpretations of traditional dishes, spiced down for more delicate palates, packed with flavour, and presented with contemporary flair.
milaidhoo.com
44 The Pro Chef Middle East
/ Edition 56
Love Italian Food? WE HAVE EVERYTHING YOU NEED TO BE AN AUTHENTIC ITALIAN HOME CHEF USE CODE: TASTE TO GET AED 50 OFF YOUR FIRST ORDER casinettofood
www.casinetto.com
H C N U R C N E D GOL
E T I B JUICY
ADD OUR NEW SCHNITZEL & NUGGETS TO YOUR MENU TO REQUEST FOR A FREE DEMO OR SAMPLES PLEASE CONTACT US ON 600 595950 WWW.NESTLEPROFESSIONALMENA.COM /NESTLEPROFESSIONALFOODMENA
NOW VEGAN
/NESTLEPROFESSIONALFOODMENA
