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    Chef Tetsuya Wakuda of Sagetsu on his culinary philosophies and secrets to success

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    A newcomer in Dubai, Sagetsu by Chef Tetsuya Wakuda is a prestigious addition not only at The Link’s culinary constellation of dining concepts, but also to the city’s flourishing yet competitive gastronomy space.
    Tucked away in One&Only One Za’abeel, Sagetsu’s interior boasts of an intimate setting and a curated menu incorporating familiar yet complex Japanese flavours infused with French precision and plating artistry to offer standout dishes including the iconic Botan Shrimp served with a heap of caviar atop a bed of sea urchin, the melts-in-your-mouth Aburi Saroma Wagyu Beef, and the Carpaccio of Wild-Caught Japanese Bluefin Tuna with truffle shavings – each as memorably delicious as they are beautiful.
    A testament to his culinary genius and meticulous way of working, it comes as no surprise that two-star Michelin Chef Tetsuya achieved his first Michelin star for Sagetsu just a couple of months after opening.
    Here, Chef Tetsuya shares with Emirates Man his culinary philosophies, influences, and secrets to success at Sagetsu.
    Talk us through your career journey to date.
    My culinary journey began in Hamamatsu, Japan, where I honed the discipline and precision of Japanese cuisine. Moving to Sydney in the 1980s was pivotal, leading to the opening of Tetsuya’s in 1989, where I fused Japanese and French influences. In 2010, I launched Waku Ghin in Singapore, bringing a focus on seasonal ingredients and craftsmanship to a global stage. At Sagetsu, I now celebrate Japanese culinary traditions while innovating to create meaningful dining experiences. Each step in my career has been about learning, evolving, and sharing the joy of food.

    What led you to bring your culinary expertise and expansion to The Link at One Za’abeel, Dubai?
    Dubai is a city that thrives on innovation, cultural diversity, and a deep appreciation for the art of fine dining, which aligns perfectly with my culinary philosophy. When I was introduced to the vision of The Link at One Za’abeel, I was immediately captivated. Its iconic design and commitment to curating extraordinary experiences provided the ideal platform to bring Sagetsu to life.
    Dubai’s dynamic culinary scene is a melting pot of global influences, and I saw an opportunity to contribute something truly unique—Sagetsu’s harmonious blend of traditional Japanese techniques with contemporary flair. For me, it’s about creating more than just a meal; it’s about crafting a journey that celebrates precision, balance, and artistry. The setting at The Link elevates this experience, offering a seamless connection between stunning architecture, immersive ambience, and exceptional cuisine.
    Sagetsu in Dubai represents not just expansion but evolution, staying true to the essence of Japanese gastronomy while embracing the boundless energy and elegance that this city exudes.

    Tell us more about the ambience of the restaurant. What can guests expect from their dining experience at Sagetsu?
    Sagetsu embodies a profound connection between culinary artistry and the celestial world. Inspired by the beauty of astronomical influences, each dish at Sagetsu reflects a harmonious balance of flavours and textures crafted with meticulous attention to detail. The dining experience transcends mere food; it’s a journey through the stars, where every ingredient and technique is carefully chosen to evoke a sense of wonder and delight. It’s an honour that Michelin has recognised Sagetsu’s innovative approach, and I am thrilled to share this unique dining concept with gastronomes seeking an unforgettable experience
    How did you conceptualise Sagetsu menu – can you tell us more about your creative process?
    The menu at Sagetsu is a reflection of my culinary philosophy: simplicity, seasonality, and an unwavering dedication to the finest ingredients. I drew inspiration from the changing seasons and the interplay between tradition and innovation when conceptualising the menu. Each dish is crafted to honour the purity of Japanese cuisine while integrating modern techniques and a global perspective.
    My creative process often begins with the ingredients—sourcing the freshest seasonal produce, premium seafood, and artisanal products that embody quality. From there, I focus on how each element can harmonise to create a balance of flavour, texture, and presentation. The menu at Sagetsu is designed to take diners on a journey, celebrating the delicate nuances and bold expressions of Japanese culinary art.

    To you, what are the hero dishes to try at Sagetsu?
    One of our signature dishes, the Botan Shrimp, brings together Hokkaido sea urchin and Sagetsu Oscietra caviar, a combination designed to highlight the delicate textures and rich umami of the ocean’s finest ingredients. Each bite intends to capture the rare freshness and flavour we prioritise in our kitchen.
    Another standout is our Japanese Bluefin Tuna Carpaccio, adorned with an Australian winter truffle and a bitter seasonal salad. This dish contrasts the buttery richness of wild-caught tuna with the earthy notes of truffle, creating a memorable harmony of flavours.

    Do you remember the first meal that really left an impression on you?
    My most memorable dinner was at Plaza Athénée in Paris, where Alain Ducasse’s philosophy of naturalness took center stage. The focus on simplicity, sustainability and the purity of flavors created an experience that was not only unforgettable but deeply inspiring. Each dish celebrated nature in its truest form, leaving a lasting impression on me.
    How would you describe your culinary style and what are the driving factors behind your approach to food?
    My culinary style is deeply rooted in simplicity and respect for ingredients. I focus on enhancing natural flavours and textures while incorporating innovative touches that surprise and delight the palate. Each dish at Sagetsu is crafted to showcase the essence of Japanese cuisine with a contemporary twist, offering a memorable dining experience that resonates with locals and international guests.
    Being a chef-entrepreneur, what did this teach you about yourself, professionally and personally?
    Being a chef-entrepreneur has taught me resilience, adaptability, and the importance of innovation. Professionally, I’ve learned to think beyond the kitchen, understanding how every detail contributes to the guest experience. It’s been humbling, showing me the value of trust, passion, and the ability to connect with people through food.

    How has setting up restaurants in countries with such different cultures influenced your approach to food?
    Sagetsu’s swift rise to popularity is a testament to its unique blend of culinary artistry and cultural resonance. We meticulously crafted a menu that showcases the finest ingredients and celebrates the essence of Japanese cuisine in a contemporary context. Unlike my other concepts, Sagetsu embodies a refined simplicity that allows guests to experience the purity of flavours and textures, drawing inspiration from traditional Japanese culinary techniques while embracing modern interpretations. This approach, combined with the serene ambience and impeccable service, creates a dining experience that resonates deeply with our guests, elevating Sagetsu to its current acclaim.
    Sagetsu has been awarded one Michelin-star in the Michelin Guide Dubai – how does this feel to accomplish this?
    I was deeply honoured by Sagetsu’s recognition with a Michelin star, particularly within just four months of opening. This achievement is a testament to the dedication and passion of our team, who have tirelessly crafted an exceptional dining experience blending culinary precision with a celebration of nature. While the speed of this recognition was surprising, it reinforces our commitment to delivering memorable dining moments. We are excited about the journey ahead and continuing to exceed our guests’ expectations at Sagetsu.
    You’ve had such an incredible career. What advice do you have to aspiring chefs looking to make a mark?
    To aspiring chefs looking to make their mark, I would say this: Always respect your ingredients and let their natural essence shine through. Be passionate and dedicated to your craft, and never stop learning. Patience and attention to detail are crucial in creating something truly exceptional. Remember, cooking is a lifelong journey of discovery—stay curious, remain humble, and let your creativity guide you.
    – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
    Images: Supplied More

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      13 restaurants to mostly likely spot someone famous in Dubai

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      Life

      by Sarah Joseph
      22 mins ago

      VIEW GALLERY/ 13 IMAGES
      Dubai is never short of celebrity hotspots to dine at. With more and more famous personalities paying a visit to Dubai, this city has a myriad of restaurants for them to visit. Here you’re most likely to bump into someone who you’ve probably seen on the big screen.
      The emirate is a major celebrity hotspot for several reasons, making it a popular destination for both vacation and work. Here are a few key factors that contribute to its appeal among celebrities:
      Unmatched Extravagance
      Dubai is renowned for its opulent lifestyle, from lavish hotels and high-end shopping malls to luxury cars and world-class dining. Celebrities who enjoy luxury experiences are drawn to its five-star resorts, private villas, and exclusive services.
      Privacy and Exclusivity
      Additionally,  Celebrities often seek privacy when they travel, and Dubai provides that through private beaches, villas, and VIP treatment at many of its high-end venues. Some areas are designed specifically to cater to high-profile visitors.
      Iconic Hotspots
      The city offers unique experiences such as visiting the tallest building in the world. The Burj Khalifa, indoor skiing at Ski Dubai, or taking a desert safari. These experiences are not only luxurious but also distinct, making Dubai a desirable location for social media posts and PR.
      Security and Safety
      Finally, Dubai is considered one of the safest cities globally, with a low crime rate and strict laws. Celebrities value this safety, knowing they and their families can enjoy their time without major security concerns.
      While being a popular hotspot for tourists worldwide, these note-worthy eateries in the emirate have also hosted some famous celebrities becoming spots where you’re most likely to bump into a Royal or an A-lister.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied & Feature Image: Instagram @Gaia @chefizu More

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      Emirati Women’s Day 2024: Meet the first Emirati Pastry Chef Sahar Parham Al Awadhi

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      Life

      by Sarah Joseph
      50 mins ago

      Known for setting new standards in the culinary world, Chef Sahar Parham Al Awadhi is the first Emirati Pastry Chef in the UAE.
      On the occasion of Emirati Women’s Day 2024, we invited four inspiring women, pioneers in their fields of expertise to share their remarkable journeys.
      Regarded as MENA’s best Pastry Chef, the Emirati star is becoming a role model for pastry chefs in the region and all over the globe.
      Having previously works as a pastry chef at Burj Al Arab, her culinary skills were put to the test. Through her resilient nature, she was able to establish herself in the industry and carve a niche in the F&B industry.
      “I always wanted to be a chef, I loved making new pastries, finding new ingredients and new techniques on creating.” She also emphasized on how the learning process never stops.
      As a male dominated field, the hospitality industry is slowly steering away from its preconceived notion. Now, more than ever, Emirati women are taking the lead and Chef Sahar is one of them.
      [embedded content]
      By drawing on local recipes, Al Awadhi also seeks out the best local ingredients for her dishes. While the UAE has been dependent on importation in the past, she explains how this food culture is gradually changing.
      “Whatever it is that you do, do it wholeheartedly without taking any shortcuts and learn everything on the way,” she advises the younger generation of Emirati women in the region.
      Having completely changed her career trajectory, since she first started. With the vision of now seeing more Emirati Chefs in the industry. Through mentorship and guidance, she’s open to paving the way for many young talents to exceed in this arena.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Location: PAUS; Café & Wellness StudioVideographer: @markmthw and Ahmed Abdelwahab More

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      Empowering Women Through Cooking: A cookbook for a greater cause

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      Life

      by Ruman Baig
      32 mins ago

      This isn’t your typical cookbook. “Empowering Women Through Cooking: UAE,” published by Motivate Books, is a unique combination of storytelling, recipes, and social awareness.
      It features the stories and recipes of 55 Emirati women from various backgrounds, showcasing the UAE’s rich culinary history while empowering women and supporting the fight against global hunger.

      More Than Just Recipes: A Celebration of Women and Culture
      The book features a diverse range of women contributors, including chefs, restaurateurs, home cooks, and entrepreneurs. Each recipe is accompanied by personal stories, offering a glimpse into the lives and cultures of these inspiring women. Health and business experts also provide valuable insights on wellness, nutrition, and starting a food business, making this a well-rounded resource for aspiring cooks and foodpreneurs alike.
      Part of a Successful Regional Series
      “Empowering Women Through Cooking: UAE” is part of a successful regional initiative by Seven Circles Consulting. Similar cookbooks have been published for Turkey, Lebanon, Jordan, and Egypt, highlighting the culinary traditions and women’s empowerment across the region.

      Giving Back: Supporting the UN World Food Programme
      Part of the proceeds from the sale of “Empowering Women Through Cooking: UAE” goes to Feeding All, a program that supports the UN World Food Programme (WFP). This collaboration highlights the book’s commitment to social responsibility and its role in raising awareness about global hunger.

      Empowering Women and Inspiring Entrepreneurs
      “Empowering Women Through Cooking: UAE” goes beyond sharing recipes. It aims to empower women by giving them a platform to share their stories and culinary talents. The book also features profiles of successful women-led food businesses, serving as an inspiration for readers who aspire to launch their own food ventures.
      “Our story is about empowering ecosystems… through storytelling and culinary art,” said Dina Saoudi, Co-Founder of Seven Circles. “Empowering Women Through Cooking: UAE’ is a testament to the strength and diversity of Emirati women and their contributions to their communities,” she added.
      “Empowering Women Through Cooking: UAE” is available for purchase at bookstores in Dubai and online. By purchasing the book, you’re not just getting a collection of delicious recipes, you’re also supporting Emirati women,cultural preservation, and the fight against global hunger.

      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied  More

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      12 restaurants to mostly likely spot someone famous in Dubai

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      Lifeby Sarah Joseph4 hours ago VIEW GALLERY/ 12 IMAGESDubai is never short of celebrity hotspots to dine at.While being a popular hotspot for tourists worldwide, these note-worthy eateries in the emirate have also hosted some famous celebrities becoming spots where you’re most likely to bump into a Royal or an A-lister.– For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and InstagramImages: Supplied & Feature Image: Instagram @Gaia @chefizu More

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      How Cédric Grolet has garnered cult status for its skillfully crafted bakes

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      Life

      by Camille Macawili
      3 hours ago

      With a dedication to creativity and quality, Cédric Grolet’s eponymous patisserie has garnered cult status for its skillfully crafted bakes – online and offline.
      What do the first 30 minutes of your day look like, your morning routine?
      My morning routine is very sacred and is an essential part of my day – I start the morning with a one hour-long workout, for that boost of creativity and mental clarity.
      There is a growing appetite for independent bakeries and artisanal bread and pastries. What is driving this?
      Consumers are increasingly seeking handmade and locally sourced products with a unique flavour profile and higher quality. The result is not only a delicious product but one that is visually appealing. The artisanal element is the main pillar in baking when it comes to preparing such delicate yet beautiful pastries. That’s why we have chosen to incorporate laboratories in each of our shops, to ensure we master and preserve the craft with a precious human touch.

      How have you found social media has supported (or hindered) scaling the business and personal brand growth?
      Social media has become a powerful tool, especially nowadays with its ability to connect people from all over the world. I run my personal Instagram page myself, with flair and spontaneity, and it has allowed me to share my passion with a global audience and collaborate with renowned international artists and chefs. I have found it to be an essential way to not only build and expand my business, but also connect and engage with my audience and like-minded people, by creating compelling content doing what I love. In terms of artistry, you’re known for incorporating fruits and floral flavour combinations.
      How do you consider each element and ingredient that goes into a pastry and where do you get inspiration from?
      I draw inspiration from my environment, nature, travel, culture, and design… everything is a source of inspiration for me. The fruit and flower cakes are mostly inspired by the seasons and have a very special meaning to me. Fruit in general played a big role in my upbringing as I was a given a piece of fruit before I set off to school each day, and I picked fruit for pocket money during the weekends, while the flower cakes are inspired by my mother, who used to say, “With a simple flower, you can conquer the world”.
      How do you balance your business side and creativity?
      Creativity is the very essence of my profession and plays a big part in driving the business. Having the time to reflect and be creative is what allows for the disruptive work and ideas to come alive. It’s an on-going process, and there would be no business without creativity.
      What have you learnt in the brand building process and what advice would you give to those wanting to carve out their own pioneering career path?
      Each stage in my career has taught me so much at every level. Some of the people in my team have been with me for over 10 years, and I’m extremely proud and appreciative of that. My advice would be to surround yourself with like-minded individuals that can support and guide your growth during every step of the way.

      The culinary journey experience at Cédric Grolet at The Berkeley is exceptional – can you expand on how you’ve achieved this in such a location?
      The approach we took with the patisserie at The Berkeley is similar to the Parisian boutiques, offering signature creations that are adapted to the location and customers, while maintaining the consistency of quality and flavour across all stores. The overall experience is a combination of location, design, choice of crockery and materials, all working together. The patisserie was designed by Remi Tessier and includes a pastry “lab” with stainless steel and gold detailing in the ceiling to give it that elevated patisserie experience in the heart of London. The patisserie’s walls are also carved with flowers and lemons to rep- resent the union of the fruits and flowers that are reflected in my creations. We also crafted a special knife, which has been designed to perfectly cut through the pastries. For guests that want more than a take-away experience, we also created a series of dining moments that showcase the creations throughout the evolving seasons. The Chef ’s Counter, which sits within the patisserie, allows guests to experience a signature tasting menu of five sweet and one savoury pastry complemented with bubbles.

      Where do you source your ingredients and how does this add to the experience at The Berkeley?
      All the ingredients I use, from flour to fruits are freshly sourced to get the best possible flavours and raw materials to ensure the best quality and authentic experience.
      Image: Supplied
      Your social media content is engaging – did you start out creating them alone?
      I started creating the videos on my own because I thought it would be an interesting way to showcase the pastry-making process, but in a fun and engaging way. Up until a few months ago, I was editing my videos on my own, but then I decided to work with people internally – it’s a team effort.
      How does it feel to have contributed to making pastries desirable?
      I am extremely proud of what we have accomplished and being able to raise awareness and highlight the artisanry and mastery of French patisserie on an international scale, in a charming yet authentic way.
      To you, which is the most special and creative piece you’ve created to date and how was it received?
      This is a difficult one for me – I simply cannot choose, it’s like ask- ing a parent who their favourite child is. Each creation is unique and personal, from the signature viennoiserie to the viral croissants. I prefer to leave this question for my customers to answer, based on their special taste and preference.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      May’s – The Creativity Issue with Tiffany & Co. – Download Now
      Images: Supplied and Instagram @the_berkeley More

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      12 restaurants where you’re most likely to spot someone famous in Dubai

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      Lifeby Sarah Joseph3 hours ago VIEW GALLERY/ 12 IMAGESDubai is never short of celebrity hotspots to dine at.While being a popular hotspot for tourists worldwide, these note-worthy eateries in the emirate have also hosted some famous celebrities becoming spots where you’re most likely to bump into a Royal or an A-lister.– For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and InstagramImages: Supplied & Feature Image: Instagram @Gaia @chefizu More

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      Chef Tom Allen on helming Heston Blumenthal’s Michelin-star restaurant Dinner in Dubai

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      Emirates Man

      by Joelle Albeaino
      3 hours ago

      Chef de Cuisine Tom Allen of Michelin-star restaurant, Dinner, by Heston Blumenthal talks to Emirates Man about his culinary journey so far and his current stint in Dubai.
      Can you tell us a bit about your background and how your culinary journey began?
      I was born and raised in Cheltenham, a small town in Gloucestershire, England. In 2001, I began my first full-time role working at Lumiere, a small 30-cover restaurant in Cheltenham as Chef de Partie. Working there at such an impressionable age, I learned the values of hard work and dedication and it was during this period that I met Ashley Palmer-Watts, who was at the time the Head Chef of Heston Blumenthal’s The Fat Duck. In 2005, I made the move to The Fat Duck restaurant working with an incredible team where I developed a passion for the many processes of the prestigious three-Michelin-starred kitchen. I then joined Dinner in 2009 assisting Heston Blumenthal and developing the historical dishes that they would open the restaurant with, working alongside food historians and museum curators to bring Heston’s vision to life. In 2019 I then took on the role of Head Chef – Dinner London.
      What or who has been your biggest culinary inspiration throughout your career?
      Before I started my career, my parents inspired me. My mum was a stay-at-home mum, so we would always cook together in the kitchen and my dad would grow fruit and vegetables in our garden. Cooking at home was a way to bring the family together and is where I formed an emotional connection with food. My main inspiration since being in the culinary world would have to be Heston Blumenthal; he has been my main inspiration. His profound outlook on cooking, along with his approach to food, flavours, and storytelling has always amazed me. I’ve had the opportunity to work directly with Heston for more than 14 years, and this has had a real impact on the way I approach food.

      Could you describe your signature style that sets you apart from other chefs?
      My style as a chef is twofold, there’s my approach to cooking and discovering dishes from the ages and bringing them to the modern pallet, to how I manage and work with my team, boosting morale and garnering camaraderie. At heart, I am a perfectionist, and every intricate detail must be met to the highest of standards – this is across everything I do. That said, my culinary style is forever evolving and that is a testament to how I have been mentored by such an innovative teacher, that is Heston. It starts with sourcing great quality ingredients and having an amazing team to bring the dishes to life. At Dinner, we always tell the story behind each dish to give it authenticity, that point of difference, and reference. That’s why we search for historical links and work with historians, museum curators, and people who are passionate about food history to help bring all those components together, which we can then use when applying our techniques and methodology to provide a genuine story that that we can deliver to our guests.
      What eventually brought you to Dubai?
      Before I came to lead Dinner by Heston Blumenthal in Dubai, I was overseeing Dinner in London. Heston had instilled immense trust in me to carry and drive his concept further, from the development of the dishes to overseeing the entire team. Years of dedication and commitment resulted in the opportunity to come to Dubai, to bring the concept here, and to make the restaurant a success. It was thrilling, and equally inspiring to come to an exciting new market like Dubai, which at the time was receiving global recognition for its culinary landscape.

      Dinner by Heston Blumenthal was awarded a Michelin star – what does this mean to you?
      To receive a star after being open for a very short period of time, we were completely overjoyed at the award and very proud and very honoured to receive the recognition from the MICHELIN Guide. It means a lot to me and the team; our hard work and dedication have been recognized by one of the most prestigious names in the culinary world. It’s given us a major boost to continue pushing our boundaries and raising the bar.
      Running a Michelin-star restaurant requires meticulous attention to detail and maintaining exceptional standards. How do you stay on top of that?
      We uphold Michelin-star standards through meticulous processes, ways of sourcing products, menu creation and service excellence, but the backbone to the success comes down to the team and passion. I’ve always been passionate about harvesting authentic culture and making sure that we are a collaborative force working towards the same goal. I’ve put in place a regular training session, where the team not only tests their skills but encourages them to be creative and experiment in the kitchen. My team must be happy and motivated because, at the end of the day, the level that we work at is hard enough, and so I want people to wake up in the morning after their days off and feel happy and inspired about coming to work.

      In your opinion, what is the hero dish at Dinner by Heston Blumenthal?
      Looking at the menu at Dinner by Heston Blumenthal, we celebrate hero dishes from the ages, so it’s hard to choose one. From our starters, the Meat Fruit is the most iconic, there is a sense of playfulness, and it shows that things aren’t quite like what they seem (something Heston would always say). When you finish your dining experience two desserts stand out the most. You have our Tipsy Cake (c.1858), which historically takes the lead from the arrival of the first pineapples to the English court in 1700. It’s served with slices of roasted pineapple that have been slowly roasted on a spit for up to six hours. How it’s roasted is really interesting, our pineapple rotisserie is driven by our ‘The Dinner Escapement’ (clock), which is a breath-taking installation in the centre of the restaurant, its pully system reaches across the dining room and to the kitchen, to turn the rotisserie. Then we have our showstopper, which was inspired by one of the world’s first innovative chefs, the theatrical table side Liquid Nitrogen Ice Cream Trolly (c.1901). This is inspired by the work of Agnes B Marshall, a 19th century culinary entrepreneur, also known as ‘the Queen of Ices’ for her work in the development and design of ice cream production and storage.
      Finally, what is the future for Chef Tom Allen and Dinner by Heston Blumenthal?
      Despite only being open since earlier this year, we have achieved a great deal of success already and this is just the beginning for us. Our focus right now is building the team, enhancing the experience for our guests, and ensuring that we’re driving Dinner forward as one of the world’s most unique and exciting award-winning restaurants. We look to launching and showcasing many more dishes from history, and to story tell them through the language of taste and flavour.
      For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied by Dinner by Heston Blumenthal More

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      Chef Gregoire Berger of Michelin-star restaurant Ossiano talks about his culinary journey

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      Chef Gregoire Berger of Michelin-star restaurant Ossiano talks to Emirates Man about his culinary journey, early success as a chef and his ocean-inspired restaurant in Dubai.
      Did you always want to be Chef? How did it all begin?
      I come from Brittany, which is in the West of France. It’s a beautiful place on the seafront where everything is centred around unique and regional products; Brittany, of course, is most famous for its seafood. Here is where everything started for me as a chef. I spent my younger years cooking with my mother and grandmother in the kitchen, and I quickly became accustomed to quality ingredients. When I was 16 years old, I realised that I wanted to become a chef, and after many years in my mother’s kitchen I wanted to see what it would truly be like working in a restaurant’s kitchen. So, I took on an apprenticeship at La Closerie de Kerdrain, a gourmet restaurant in Auray created by Martine and Fernand Corfmat. Walking into that kitchen was a magical experience for me, that is when I knew that I would never look back.
      Talk us through your culinary background.
      After my apprenticeship, I went on to train under many of the world’s leading culinary talents at several acclaimed Michelin star restaurants in France, to large luxury resorts around the world, including Paul Bocuse, Roger Verge, and the late Gaston Lenotre, as well as Frederic Robert at la Grande Cascade Paris. I also took time to master my craft under Pastry Chef Gilles Marchal and Chef Michael Nave, the right arm of Pierre Gagnaire and head chef of Balzac. My next major career move was when relocated to the Middle East, where I took the reins of Ossiano – the rest is history.

      What brought you to Dubai?
      I’ve always been travelling. I left France when I was 20 and I moved to Florida, USA. While I was waiting to go to Florida and working in a two Michelin starred restaurant in Spain, I met a guy who became one of my mentors. He had an opportunity for me to come to Morocco as a sous chef after I spent two years in the USA. My parents had divorced, and my mother was in Morocco, so I thought it sounded great. I went to Morocco and got married, it was destiny. Afterwards, I came back to Paris to work at La Grande Cascade but decided Paris wasn’t for us, so we moved to Asia. We wanted to move to Singapore. That was my dream at that time because I thought that it was a great place to grow, and I was amazed by the quality of life. But I always heard that it was easier to move to Asia after spending time in an English-speaking environment such as Dubai or London. Dubai was booming at that time. So, I say you know what? Let’s move to Dubai. I found an amazing opportunity where I stayed for a year and then came to Ossiano. But yes, originally, Dubai was just meant to be a bridge to move to Asia.
      What inspires you when creating new dishes or menus?
      Everything inspires me. Architecture, poetry, the aquarium at Ossiano, colours, shapes, textures, music – I love rap music. 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. I’m also really influenced by beauty. I want everything to have a sense of beauty and I always want to recreate that moment that you see something truly beautiful for the very first time.
      How would you describe your culinary style and approach to cooking?
      Storytelling is at the heart of everything I do. The menu at Ossiano reflects the romance of my own life, as chapters of a book. I take experiences and memories from my travels and turn them into unforgettable dining experiences. Throughout my menus and culinary creations, you will see a common theme, which is how I pay homage to the oceans and my travels, I have also always had a lifelong respect for seasonality, terroir, and sea foraging, and this can be seen in many of the dishes that we present to our guests.

      You’re the youngest and only chef in the country to be featured in the top 100 in the Best Chef Awards for five consecutive years. Tell us more.
      It is an incredible honour to receive such an amazing, global accolade, consecutively. Every time we take home an award whether that’s for me as a chef or for Ossiano, it motivates me to push boundaries further and to innovate further.
      You showcase in your dishes some of the best sustainably sourced produce from around the world. How important is this to you?
      Sustainability is a big topic in Dubai, where everybody tries to use local products. Personally, I believe it’s more consciousness through food. For instance, we have this dish using langoustine where we use the full langoustine from the head to the tail and then the plate itself has been recycled and then we tell the story of the landscape, basically the food helps us to create a kind of story for people to realise something relating to sustainability. When we speak about sustainability, everybody would think, OK, let’s take a product that is sustainable, which we do in every course. But it’s also how you can impact people to ensure that they themselves will be sustainable, which has a bigger impact, like a web. We can make sure that people will themselves try to be more sustainable, which has more impact than only being sustainable ourselves. That said, at Ossiano we always use seafood that’s found within 50km of a coastline, this is something that is ingrained in our DNA.
      What is the hero dish at Ossiano?
      It’s hard to choose one hero dish because we are always innovating the concept of Ossiano, where the experience is a tasting menu. The dining experience features nine to eleven waves including the option of wine pairing. Ossiano is about storytelling and so this style of dining experience allows the front of house team the time to spend with the guests so they can guide them through the journey properly.

      What does the future hold for Ossiano?
      What doesn’t the future hold! We have so many exciting ideas and plans that we can’t wait to share. We, of course, will continue to perfect our craft and the overall dining experience, with the goal of achieving more Michelin stars, climbing higher on global lists, and drawing in people to experience dining like never before. One of my main goals is to continue bringing some of the biggest names in the culinary world to Ossiano for collaborations. I love working with other chefs, and we have already seen a packed schedule of culinary names that I really respect. I only ever work with people who share the same passion as me, the same vibe and we have some great partnerships in the pipeline. This year I have had the pleasure of collaborating with five of the world’s most acclaimed chefs, including the globally celebrated chef Esben Holmboe Bang, to one of Copenhagen’s most exciting chefs, Eric Vildgaard of Jordnær, who has two Michelin stars and was on The World’s 50 Best Restaurants List 2022 at No. 38, Joan Roca of three Michelin-starred restaurant, El Celler De Can Roca, Australia’s most celebrated, ethical, seafood chef, Josh Niland. My next and final four-hands of 2023, which has been perfectly planned to end what has been a year filled of culinary highlights, will be with one of Spain’s most influential chefs, Andoni Luis Aduriz of Mugaritz, which has two Michelin stars and inclusion in The World’s 50 Best Restaurants list 2023 at No. 31. Over the years Andoni has built a reputation for curating some of the world’s most iconic dishes including edible stones, glazed garlic, and the Michelin Man.
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      Images: Supplied by Ossiano  More