Chef

Subterms

    More stories

    • 163 Shares

      in lifestyle and culture

      How Kelvin Cheung’s Dubai restaurant Jun’s is transforming the world of fusion flavours

      by

      Known for his versatile cooking techniques, chef Kelvin Cheung is known for capturing the nostalgic flavours of North American Asian dishes.
      This globe-trotting chef has travelled the world and now opened Jun’s situated in the heart of Sheikh Mohammed Bin Rashid Boulevard with delightful dishes to indulge in.
      Known as a third culture chef, Jun’s invites guests from the globe over to indulge in delectable delights with a menu that takes fusion cooking to the next level.
      To see his journey as a chef, Emirates Woman, speaks to Chef Kelvin to delve into how it all began.
      Talk us through your career.
      Both my father and grandmother were chefs, so I spent a lot of time growing up around cooking. I have vivid memories of my father’s traditional Hong Kong style Cantonese restaurants in Toronto and Chicago where I would always help in the kitchens, so I suppose my culinary career started here! After mixing with well-respected chefs and mentors while living in Chicago as a young adult, I joined Kendall College of Culinary Arts. During my time there, I placed in the San Pellegrino Rising Young Chef competition which was one of the biggest confidence boosts in my career, and when I realized that I could cook for a career. During that contest, I met a prestigious chef who offered me an unpaid internship in Belgium, which I happily accepted. This was a huge risk, leaving the family business for the first time to move to a different country on a different continent to a restaurant that I knew nothing about. On top of this, neither my mother tongue Cantonese nor my second language English were spoken – only Dutch and French. This was a kickstart to my foundation of classical French cooking. Following my return from Belgium, I took on leadership roles in Canada and America. This path eventually led me to a six-month contract in India, which turned into nearly a decade of me living there! Then in 2021, it all began and here we are in Dubai, with our recent adventure, Jun’s.

      What inspired you to launch Jun’s in Dubai and enter the culinary world?
      I remember the first time I ever visited Dubai, it was in 2016 and I was on a market analysis visit. Five years later, I moved to Dubai in May 2021 after seeing the hospitality industry crash due to Covid. Neha Anand of Three Layer Hospitality reached out to me about moving to Dubai to open our dream restaurant, and at that point, I was very intrigued! I was already aware of the expected up-and-coming hospitality scene in the Middle East and wanted to be a part of it.
      You’re a third-generation chef, how did it start for you?
      My first memory of food is folding fortune cookies and pressing almond cookies in the basement of my father’s restaurant in Toronto with his head baker when I was around three or four years old. My elder brother and I would spend most mornings under the watchful eye of the baker, helping with small tasks while my immigrant parents worked hard to build a new life for us in North America. While I am heavily influenced by my father’s love of cooking and flair for hospitality, the person who had the most impact on my culinary journey is my grandmother, who came from Hong Kong to help my father in his first three restaurants in Toronto, and I cannot remember a meal that was not perfect. There is something magical about her cooking and at 103 she still leads a kitchen like a head chef. Her first job was back-breaking labour in a Lime Quarry in Mainland China, and she eventually escaped poverty after meeting my grandfather who was a University Basketball Coach. Together they moved to Hong Kong and openedmultiple successful, hole-in-the-wall eateries. Their love of food and basketball is honoured at Jun’s during our biweekly Basketball and Breakfast team days.
      You focus on seasonal, local and sustainable ingredients from Hong Kong, Canada and India. How do you source these and fuse them so successfully?
      Over time in my career, I began to realise that there were no rules, no borders, and no boundaries when it came to cooking. I started listening to instinct rather than the old-school rules of using specific ingredient combinations that were taught in culinary school. The focus is on respecting and using the local seasonal ingredients and creating dishes and recipes that let the beauty of each ingredient shine.

      The restaurant is known for its eclectic dining experience – can you expand on this?
      The vision of Jun’s was to create a space that is the go-to place for every occasion, where you know you are guaranteed an unforgettable experience with delicious food and drink. Jun’s should be the place that you go when you are hungry, the place where you go for a drink and a snack, the place for date night, and even the place for special occasions and celebrations. We want Jun’s to bring joy to all our guests, no matter the reason. Jun’s is also third culture cooking, where every dish has its own story. Jun’s is my life on a plate – American Asian in a modern progressive format, which is why I want guests to feel like they know me after listening to the different journeys of flavours and reasoning behind each dish.
      How has your background and culture been represented in the food?
      While we now refer to our food as ‘fun, inventive cooking without borders’, it is still North American Asian at heart. Growing up in North America to immigrant parents, I lived in a dual world. There was not much diversity at my school, so outside of that, I sought refuge in the Asian communities that lived around China Town. During the menu development process, I was trying to label my food and the only thing that felt right was that it did not fall under one of the existing labels. I then decided on North American Asian, a distinct cuisine. The food incorporates easier-to-source ingredients and does not limit itself to tradition as it explores different flavour combinations. We always hear that food unites us, and this is true to some extent. However, speaking as a son of immigrant parents, it also divides us. Throughout history, immigrants have always been incredible at improvisation, adaptation, and invention in the kitchen. This is why I think you are now seeing such a big rise in third-culture chefs. We are all cooking what we know, the adapted version of culture using ingredients and techniques that were possible in our new home countries that were a world away from our culture.
      What was your though process when designing the menu?
      When building menus, I like to think about the menu as one meal, a meal that is balanced in flavour profiles as well as dietary needs to complete a full experience. Whether it be a full five or six-course meal or just a night where you want to come in to relax and have some small bites, Jun’s has you covered. My menu is an ode to the North American Asian food I grew up with, served in a modern format. I have reimagined my favourite dishes and flavours from across the entire continent and tell my story through each of my dishes. This is why you will see Chinese flavour combinations using French techniques that I learned during my time in Belgium, and the opposite too. You’ll find dishes that are considered traditionally European, like Burrata or Rigatoni paired with unusual flavours like mapo. Just in case the food does not convey the message, our team members take storytelling seriously while walking guests through the Jun’s experience.
      Which for you are ‘The Hero Dishes’?
      Honestly, my dishes are just like children… you do not have favourites! Each dish has been crafted with love and passion, respect for the ingredients, and simplicity without gimmicks. However, if I absolutely had to choose, one of our hero dishes would be our famed Rainbow Heirloom Carrots. This is a true third culture cooking dish, inspired by a very American core childhood memory of mine, incorporating Asian flavours and essence. During primary school, my mother fell in love with bagels topped with cream cheese and smoked salmon, which inspired me to recreate that same smoky flavour profile in a vegetarian form. Another hero dish would be our delicious Scallops & Corn. Growing up in Toronto, I spent a lot of my time in the summers picking fresh vegetables, including my favourite, peaches and cream corn. This is a fond memory of mine and is the reason I created this corn dish, paired with fresh Hokkaido Scallop and homemade Yuzu Kosho over crispy sushi rice. Lastly, our Baked Alaska Tiramisu Mochi was inspired by a childhood memory where I befriended two coffee shop owners at a skating rink below my father’s largest restaurant. He would not want me in the way during his service, so I used to visit the ice rink and coffee shop instead, where the owners would gift me hot chocolate with extra marshmallows.
      How has the UAE’s diverse nature contributed to the range of flavours in your dishes?
      The diversity in the city makes it an incredible opportunity to offer a wide range of flavours, textures, and truly push culinary boundaries. There is something for everyone in Dubai and someone in the audience for every type of restaurant. As the food scene in Dubai offers top-quality food and service in every corner of the city, it keeps my team and I motivated to deliver excellence with every experience. There are very few places in the world that cater to such a diverse set of people. With that being said, when creating a menu, I have to ensure we have options for everyone, to allow an inclusive experience for all diners. Every menu offers over 50 per cent vegetarian options while being sensitive and adaptable to allergens like gluten and dietary preferences like vegan. Balancing a menu and dishes to be as creative as possible while also keeping in mind affordability and approachability is a skill I have practiced for years and that is what will keep us in business.

      What’s next on the roadmap for Jun’s?
      We have big dreams, as always, but I have read somewhere that research suggests that telling people about your big goal won’t increase the chance of succeeding at all. On the contrary, the more people you tell, the less likely that you’ll succeed. So, for now, we will keep it under wraps, but will definitely keep you all posted when we are ready!
      This is The Trailblazers Issue – to you, what does it take to be a trailblazer?
      The trailblazer vision may be seen as different or diverging from what the rest of the world is doing but having the courage to continue and push on, is what truly defines being a trailblazer. A trailblazer needs to believe and have unwavering faith in what they are doing. It may not be the easiest path, nor the fastest path, but the person needs the grit and determination to never give up. They may fail and fail again, but to persevere and keep the vision is key to what a trailblazer can achieve. Failure is instrumental to building your character and your empire.
      September – The Trailblazers Issue with Amira Sajwani – Download Now
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied  More

    • 163 Shares

      in lifestyle and culture

      Chef Schilo van Coevorden on finding an intersection between French and Asian cuisine

      by

      Emirates Man

      by Ruman Baig
      33 mins ago

      Schilo van Coevorden, a chef nurtured in the traditions of classical French cuisine, was captivated from an early stage by the alluring aromas and unique textures of the Far East.
      Through Taiko, he transforms his creative impulses into tangible culinary artistry. Alongside a dedicated team hailing from China, Japan, and beyond, Schilo upholds authenticity as the cornerstone while embracing the boundless realm of creativity.
      Prioritizing freshness and exploring explosive flavors, his dedication mirrors that of a passionate artist. In a detailed chat with Emirates Man, he talks about his career trajectory and the importance of orchestrating an unparalleled dining experience for his guests.
      Can you share more about your experiences working in different Michelin-starred restaurants across Europe and Asia and How did those experiences shape your culinary style?
      By education, I was taught classic French cooking and started working in restaurants that had kitchen following French cooking style. Growing up as a chef, I believe that the baggage makes you a chef – more baggage, the wider the palate, flavours, colours, techniques and smells you will have. Born and raised in Amsterdam, the influence of my father was very strong, as he was in love with Japanese garments and culture. There was very little Japanese cuisine in Holland in the ’80s and ’90s. I felt the labels of Asian food products looked amazing so I went to Asia to learn more about it and I became a French trained chef in love with Asian flavours that led me to where I am today. I believe that in my pervious life, I was a sushi chef or a sumo wrestler.

      What inspired you to focus on Asian cuisine and merge it with local, seasonal produce to create your concept at Taiko Restaurant. How do you ensure that the fusion of cultures comes through in your dishes?
      Being a chef of a hotel, I got the opportunity to create a new concept. The time was right for Amsterdam to open a restaurant where you mix with the respect of Chinese, Japanese, Thai and Korean cuisines. There is also both restaurant and bar in Taiko Amsterdam and Japanese spirits, cocktails, Japanese food flavours have become popular such as wagyu and sashimi. Instead of importing ingredients from Asia, I use local ingredients that are fresh and in best quality mixed with Asian ingredients, and nowadays ingredients like wasabi, ginger, vanilla is grown in Holland so we don’t have to import everything. In Holland they grow wasabi, ginger, vanilla so don’t have to bring every ingredient from anywhere else.
      With your extensive culinary background, how do you strike a balance between creativity and maintaining profitability within your Food and Beverage division?
      In Amsterdam, Taiko is situated to next to top three museums – Rijksmuseum, Van Gogh Museum and Modern Arts Museum. I am jealous that museums operate with sponsorships. Taiko is run by business and bringing good food and service in a very competitive market. We still have to make money in order to operate the restaurant. Every decision we make in the end is business and not charity. Sometimes it is difficult and it’s a challenge for every chef and restauranteur around the world.
      Can you provide insights into how you collaborate with local suppliers and farmers to source fresh and seasonal ingredients for your dishes?
      I work with growers who planted seeds for salads, herbs and vegetables and I even tell the fisherman to have a more Japanese approach of catching and handling fish. Without good product, you can’t make a good dish as in the end it’s the product.

      How important is sustainability and local sourcing to your culinary philosophy?
      Philosophy comes down to seasonal cuisine where everything is fresh. When the ingredient is in season, it’s always the best quality and best price. To run an Asian and high-quality concept being so far away from Asia is challenging as you want to be sustainable. The philosophy is that vegetables, herbs and everything has to be local that comes from local farms. Tuna comes from Europe, Hamachi, crab is farmed in Holland and the only ingredient that is from Japan is wagyu. A modern-day Japanese restaurant will have wagyu on their menu so we can’t not have it on the menu. We buy wasabi from Holland and the soy sauce we use is made locally and the soy bean is grown in Holland. I hope one day I will also make this happen in Dubai, also work in new style of farming where leaves, mushrooms, fruits, chicken are grown in the UAE.
      Given your experience opening and operating various successful culinary attractions, what advice do you have for aspiring chefs or restaurateurs looking to establish their own unique concepts in the hospitality industry?
      Create your vision. It’s easy to learn from successful companies but it’s more important to learn from unsuccessful business as you can avoid mistakes. Don’t give up, work hard and keep believing. Listen to your clients and give what they want.

      How do you ensure that the dishes at Taiko Restaurant continue to evolve while maintaining the essence of your culinary style?
      I went to Dubai from Europe in the mid-90s and Dubai shaped my culinary landscape. The city gave me a lot of flavours and smells like saffron, arabic spices, black lime from Oman which I am still using till this day. I fell in love with these ingredients in the ’90s and until today it’s on the menu. One dish is a sashimi dish where the fish is farmed in Dubai and the sauce is made with saffron and fresh pistachio from Lebanon with black Omani lime over it.
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied  More

    • 163 Shares

      in lifestyle and culture

      Chef Gökhan of Rüya Dubai on the importance of culture in culinary excellence

      by

      Life

      by Ruman Baig
      2 hours ago

      Nestled within the elegant premises of The St. Regis Dubai, The Palm, Rüya Dubai, stands as a true embodiment of culinary artistry.
      This dining destination has gained renowned acclaim for its innovative Anatolian gastronomy, earning it a recent accolade within the prestigious Michelin Guide’s distinguished list.
      At the helm of this exquisite culinary journey is Gökhan Çökelez, a virtuoso in the realm of gastronomy who orchestrates the creation of exceptional dishes. Hailing from the landscapes of Turkey’s Black Sea region, Gökhan infuses his mastery into a tapestry of flavors from the Middle East and Mediterranean, skillfully weaving together the finest ingredients with an impeccable culinary technique.
      In a detailed conversation with Emirates Woman, the chef talks to us about his career trajectory so far, his focus in the presence and vision for the future.

      What inspired you to become a chef, and how did your culinary journey begin?
      My family has truly been my biggest inspiration. Growing up, our home was a hub of food, culture, and togetherness. I’d be right there beside my family, helping prepare meals and soaking in the joy of sharing delicious food. This upbringing ignited a spark within me to turn my love for cooking into a career. That’s why I decided to enroll in culinary school, to take my passion to a professional level.
      Can you share a memorable experience or dish that had a significant impact on your cooking style?
      One cherished memory that shaped my culinary approach is our family tradition of making Borek on special occasions. Picture this: we’d gather in the garden, and prepare this delicious dish on a flat sheet. The aroma would fill the entire neighbourhood with anticipation. We’d make variations like cheese, meat, and potato, combining flavours that resonate in my heart. This experience instilled in me the art of cooking with passion and soul.
      What techniques or ingredients do you enjoy experimenting with the most in your dishes?
      My technique involves giving classic recipes a contemporary twist. There’s something magical about picking fresh herbs and produce from the farm that sparks my creativity. When I think of ingredients that are my kitchen favourites, it’s always lemon, olive oil, and sea salt—my culinary trio that elevates flavours in every dish.

      How do you approach creating a balanced menu that caters to various tastes and dietary preferences?
      At Rüya, our menu is designed to have a wide variety of signature dishes that range across the 7 regions of Anatolia. From the savoury goodness of traditional meats and kebabs to lighter options like seafood, fresh salads, and plenty of vegetarian dishes, there’s a plate for every palate.
      Could you highlight a regional cuisine or cooking tradition that you find particularly fascinating?
      I’d like to shine a spotlight on the famous Simit bagel, a culinary tradition which originated in my hometown Devrek, Zonguldak. The secret to creating a truly authentic simit is soaking the dough in grape molasses. It then gets coated in yellow sesame and baked for slight sweetness making the perfect simit; crispy outside, and soft inside.
      What’s the most challenging aspect of maintaining consistency and quality in a busy kitchen environment?
      Our kitchen is a global melting pot with team members from 12 different nations. It’s a challenge to keep everyone aligned with the Anatolian cooking artistry. While Anatolian cuisine may be less familiar than French or Italian, we ensure consistency and quality through meticulous training and innovative methods.
      How do you stay updated with the latest food trends and incorporate them into your own culinary creations?
      I love exploring diverse restaurants and sampling the latest trends. Connecting with fellow chefs, sharing insights, and witnessing their culinary stories fuels my creativity. It’s a tight-knit global community that sparks my inspiration.

      Chef Gökhan of Rüya Dubai
      Can you describe a dish that perfectly represents your personal culinary philosophy and style?
      Imagine a dish that embodies simplicity and refinement – prepared with the finest ingredients and impeccable technique. My culinary passion revolves around Middle Eastern and Mediterranean cuisines. It’s all about savouring authentic flavours with a contemporary touch, celebrating the essence of good food.

      Having been raised in Turkey, how do you infuse culinary uniqueness from your country into the restaurant you’re currently heading?

      Anatolian flavours are close to my heart, and I’m thrilled to share them at Rüya Dubai. We’ve gathered inspiration from every corner – whether it’s the fresh seafood from the coast, hearty kebabs from the east, or delicious flatbreads from the north. You can savour Turkey’s rich food culture on your plate.
      What according to you is the USP of the dining experience at Rüya Dubai?
      At Rüya Dubai, our open kitchen invites guests to be part of the culinary symphony. Our menu thrives on the spirit of sharing, allowing you to embark on an Anatolian adventure through an array of signature dishes. And let’s not forget our breathtaking terrace overlooking Palm Jumeirah and the Arabian Sea – a culinary delight paired with mesmerizing views.

      How do you manage to infuse creativity into your dishes while still respecting traditional flavours and techniques?
      It’s like adding a modern twist to a familiar tune. I take the flavours we all know and love from Anatolian cuisine and give them a creative spin. Think of it as paying homage to the classics while sprinkling a bit of my own culinary imagination. The result is a harmony of tradition and innovation that keeps your taste buds intrigued.

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

    • 125 Shares

      in lifestyle and culture

      This Michelin-recognized chef aims at revolutionizing urban ​​​​dining in Dubai

      by

      Life

      by Ruman Baig
      2 hours ago

      Located in the Opus Tower designed by Zaha Hadid, Sfumato Gastro Atelier draws a conceptual parallel from the architectural wonder it is nestled in.
      The food and the interiors are minimalistic at the first glance, but the subtle detailing and nuanced layering in both these elements will leave a lasting impression. Chef Alena Solodovichenko dares to experiment confidently in a male-dominated world, challenging stereotypes and pioneering her own unique style to produce an unforgettable experience in an internationally-renowned setting.
      The guiding concept of the Sfumato Gastro Atelier is affordable luxury with a forthright but delicate vision of all-day dining for the new wave. Chef reinterprets her family recipes with produce from local farms featuring delicate and intimate flavors, showing that vegetables and roots can evolve into sophisticated ingredients ready to play the main role in any dish.
      In a detailed conversation with Emirates Woman, chef talks about being at the helm of change, breaking stereotypes and testing the culinary waters in Dubai.
      The restaurant is located in the iconic Opus Tower designed by Zaha Hadid. Did the architecture play a role when it came to drawing inspiration for the menu?
      The architecture played an important role in the process of creating Sfumato menu. Zaha Hadid’s architectural style is characterized by smooth, flowing lines and curves, and is typically free of sharp or angular features. That’s why the menu in Sfumato is delicate and feminine as well. I also took part in creating design for the dishes, and made sure it reflects the forms of the Opus Tower.
      Culinary is still a male-dominated industry. As a Michelin-recognized chef, how do you constantly revolutionize urban ​​​​dining?
      This is true – statistics show that there are more men in the industry than women. Being in the kitchen since I was 19 years old, I have always considered this fact as motivation to improve my techniques. I want to create things that will inspire other women, coerce them to revolutionize their approach, and help them get rid of the fears.
      Female chefs are still rare, especially in the MENA region. I receive tons of messages with women sharing their personal stories – some of them are truly inspired by my career track. Some of my subscribers on Instagram have left their jobs and gone to the kitchen to pursue their dreams. Such stories make me really proud, and willing to show that everything’s possible.

      You’ve reproduced your family recipes with produce from local farms featuring delicate and intimate flavors – tell us a little about that?
      There’re a lot of dishes in Sfumato inspired by my childhood memories. Yet I understand that people have different backgrounds, and the culture in Dubai is different from the one I grew up in, so what I did wasn’t just reproducing family recipes. I find joy in taking something familiar and making a twist to find new flavors. For example, we have a dish in Sfumato that was inspired by the traditional Ukrainian dish golubtsy. What I did was replacing all original ingredients with the local ones, leaving just the concept of cabbage roll. In the original recipe they use meat, but I took hamour, which is a well-known product for people in UAE. For me it is still a dish that reminds me of my childhood, but now it’s also familiar and appealing to those who have never tastes golubtsy.
      The cuisine is tailored to excite the senses of sight and taste without compromising the natural goodness of the ingredients – how do you manage to execute this?
      Honesty and authenticity is what my cuisine is about. I want people to know the real taste of the ingredients. We use delicate techniques, and our sauces are designed to highlight the natural flavor without overshadowing it. A good example is our Beetroot Stracciatella, where we use beets and sauce made from rosemary and black currant (by the way, it’s a fascinating discovery that same-color ingredients tend to match perfectly with each other). We bake beetroot first, and then dehydrate it. Thus, we manage not only to preserve the taste of beets, but also to make it even brighter and sweeter. 
      Another important aspect of my vision is feminine touch. When in Sfumato, one should feel that there’s a woman at the helm of the kitchen. We show huge respect in our job – for the guests, and for the ingredients as well. When a person comes to me and says: “I’ve never enjoyed beetroot, celeriac, or cauliflower, but after visiting Sfumato I’ve changed my mind”. This is the greatest compliment. We take care of our guests, our dishes are healthy. If people in Dubai start to eat more veggies, and there’s at least a tiny fraction of my contribution, it’ll feel right to me.
      The menu features ample variety for meat lovers but the vegetarian dishes particularly stand-out because of the choice of ingredients and the preparation behind it – can you take us through the process?
      We use various techniques, of course, – fire, sous vide, dehydration, molecular techniques, – but fas a chef, fire is still one of my favorites. We’ve got josper – and I’m a 100% fan of this smoky taste it gives the products. I personally eat lots of vegetables and roots, although I’m not a vegetarian and enjoy good meat, fish, eggs, cheese etc. But when you can cook veggies right, you (and your guests) just fall in love with them.  
      While Dubai is known for its opulent gastronomical scene, SFUMATO Gastro Atelier is particularly minimal in principle and virtue – how do you think it will be perceived?
      I hope that Dubai is ready to try something new. We hear our guests say that there’s nothing like Sfumato in Dubai. Our minimalistic approach is truly unique. Tons of truffle and oysters, opulent sophisticated dishes, – this is not about us, and I truly believe that our philosophy will be well received.

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

    • 188 Shares

      in lifestyle and culture

      Dubai’s Twiggy by La Cantine will rekindle the feeling of “joie de vivre” this season

      by

      Lifestyle

      by Team Emirates Woman
      2 hours ago

      IN PARTNERSHIP: Riviera reverie — “a state of being pleasantly lost in one’s thoughts; a daydream.” It is exactly the sentiment that Twiggy by La Cantine, the new beach club and restaurant at the park Hyatt Dubai Lagoon brings to Dubai.
      Located at the edge of the Park Hyatt Dubai Lagoon, Twiggy by La Cantine is a whimsical escape. Once you’re here, you can tune out from the rest of the world and get momentarily lost in this minimal space. Under the shining sun, above the cobalt blue waters of this Persian Gulf lagoon — the white sand beaches juxtapose it all, perfectly nestled next to the Park Hyatt’s stunning 100-m infinity pool.
      At Twiggy, the art of idleness is celebrated by enjoying the simple pleasures of life. The Provence-inspired decor ensures you make switch up your mood on a mundane day. You can begin your day by lounging, eating and swimming — until the sun melts into oblivion.

      Under the watchful eyes of Pierre Pirajean, Héléna Paraboschi and Rizwan Kassim, the one-of-a-kind flavour of La Cantine has been recreated in Dubai, but with a distinct approach. Starting with La Cantine du Faubourg in Dubai and Ninive to Lana Lusa, Tagomago, Mimi Kakushi, Gohan, Kyma Beach and Madeleine et Marcel — each space is created with a state-of-the-art vision.
      La Cantine strategically integrates its aesthetic without interrupting the royal view, the sea and the sky. The decor boasts of a Mediterranean ambiance, infusing rattan, pastel and hints of cream along with turquoise blue, inspired by the lagoon.
      Having a meal Twiggy is an experience to behold, as the view and food make for an invincible combination. The team of chefs knows that the majestic sun-drenched view is doing its job, by satiating the appetites with delectable food, they take this escapade to a whole new level.
      The chef’s beach club cuisine includes an array of lip-smacking dishes. From burrata and royal prawns to sushi platters — the chef knows how to ace a delicate seafood platter and handle the most sophisticated caviar. Whether it’s mastering the famous Angus beef to perfecting popular dishes like black truffle pizza and quinoa and kale salad — the menu will transport you across Ibiza, Saint-Tropez, Cassis and Formentera via Okinawa.
      The great outdoors at Twiggy by La Cantine could easily pass off as a slice of paradise. Three gorgeous cabanas set slightly behind the tables offers you the ultimate privacy. Unwinding with your group of 6 to 12, the heavenly corners called Coco Cabana, Bardot Cabana and Grace Cabana can be your relaxing hideaways. Is there a better way to experience Dubai? we think there isn’t.

      The Lagoon is open from 9 am to sunset. Restaurant open from 12 pm to 2 am.  For more information, visit www.twiggy.ae
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied More

    • 150 Shares

      in lifestyle and culture

      An exclusive interview with Chef Timothy Newton, Executive Chef of Demind Group

      by

      Lifestyle

      by Sarah Joseph
      3 hours ago

      As one of the most recognised figures in the F&B industry in the UAE, Chef Timothy Newton has taken the lead for some of the most beloved restaurants in the country.
      After moving to Dubai in 2010, he kickstarted his career in this part of the world at La Petit Maison (LPM) and later joined the Demind team, in order to bring years of invaluable experience to the table.
      Today, you will Chef Newton casting a careful eye as the Demind Executive Chef over the kitchens of Bagatelle, OPA, Myrra and more, where his knowledge and expertise have seen him create an outstanding repertoire of dishes renowned throughout the region.
      With years of culinary experience, he has created an outstanding repertoire of dishes renowned throughout the region.
      Emirates Woman sat down with the chef to discuss his journey and what inspired him to lead this F&B group.
      Can you talk us through your career history?
      Well, it has been quite a long journey. I started cooking at 16 years old which prepped me to then move into my first real kitchen at the age of 18. A year after I moved to Paris where I attended culinary school and opportunities took me everywhere around the world – from California, and London to Australia and last but not least Dubai.

      Where does your love for food and cooking come from?
      I grew up in a small town in the States and like many, we do not have a lot of options around. I think cooking was a way out, we all develop a dream when we were young and I believe it was my ticket to explore the world from a professional and personal perspective.
      What eventually brought you to Dubai?
      In 2009, I was in London working at Terroirs which lead to me landing an opportunity to move to Dubai in 2010 to open the acclaimed La Petite Maison in DIFC as an Executive Sous Chef. Three years later I joined the Demind team and since then we’ve been making history together.
      What are the hero dishes, in your opinion, at OPA and Myrra?
      The hero dish at OPA is definitely the Mixed grilled platter, It’s an amazing representation of a traditional mouth-watering Greek feast and it’s at a great value, it’s a best-selling dish for us, especially since OPA is all about those group gatherings and meal sharing – Myrra’s hero dishes are the calamari Kalamaki and the Paella fideau, each represents the Greek and Spanish cuisine. The Paella in particular always wins our guests’ hearts, we receive amazing feedback which we’re very proud of.
      What is the inspiration behind Myrra and OPA?
      The inspiration behind Opa was to bring a slice of Greece to the heart of Dubai, people usually escape to the Greek islands to experience the culture, amazing food and most importantly the vibrant entertainment. I would like to believe we managed to create this idea we had in mind and keep it at the top of people’s choices for four consecutive years. As for Myrra, we wanted a more laid back relaxed setting by the beach where we can bring Greek and Spanish cuisine to life and make it more accessible to diners. Both deliver high-quality food and top service.
      On the opposite end of the spectrum, what are the milestones?
      The major milestones in my career have varied. I think moving to Dubai was definitely a major step in my life because It opened up a lot of doors for me which ultimately led me to where I am right now – and joining Demind group definitely was a turning point for me from working on Bagatelle to opening OPA and taking the brand globally, building Myrra and our latest venture La Ñina.
      La Ñina is the most recent restaurant added to your portfolio – tell us more.
      La Nina is a modern Iberian and Latino concept. Again we wanted to do something different in Dubai, and bring a new touch to the fine dining scene in the city and i think we achieved that big time. The food is a mix of classic dishes brought up with modern techniques. A lot of our ingredients are imported from South America, it was really important for us to bring authenticity to the concept that diners can relate to and so far we’ve had amazing feedback and response from guests.
      What do you see next for both the Greek restaurants in the emirate?
      I have big expectations for both Myrra and OPA, I think they will continue to thrive and push the boundaries. Opa will soon be offering new dishes and traditional Greek shows to keep the guests entertained especially since we have a lot of regulars which we always take into consideration – as for Myrra, will focus more on the food element and drink options, we’ve recently revamped our beverage menu – our head of bar from Bagatelle recently moved to Myrra to give our drink menu a new elevated touch.
      How does the F&B industry differ here from the rest of the world?
      The competition in this region is tough, especially in Dubai. I think as a restaurant the first thing you need to check off your list is good consistent food and service and even that doesn’t mean success. Especially after the pandemic, we’ve seen a shift in the dining scene in the UAE so it’s really important to set yourself aside from your competitors, identify your niche and aim to always be at the top of your game and resist the noise around.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied  More

    • 175 Shares

      in lifestyle and culture

      How I got my job as… Founder of this bespoke Dubai-based artistic cake business

      by

      Lifestyle

      by Sarah Joseph
      1 hour ago

      Welcome to the Emirates Woman weekly series ‘How I got my job as…’ where we speak to some incredible entrepreneurs and businesswomen both based in the UAE and globally to find out about their career paths that led them to where they are now; what their daily routines look like; the advice they’d give to those starting out; and the hurdles they’ve had to overcome.
      This week we chat with Luma Makhlouf, Founder of Luma’s Cakes, an exclusive cake boutique with signature artistic creations to make each client feel special on their big day. With a passion for baking, Luma followed her heart to build a brand and design baked goods after founding the restaurant Maiz Tacos, Makhlouf has expanded its offering to bring you more decadency and deliciousness.
      Now, the scrumptious new creations are launching to the masses after two and a half years of being perfected by Luma, and tried and tested by her friends and family.
      Emirates Woman sat down with the brand’s founder to learn about her career path and how she’s converted her passion into a full-time business.
      What was your favourite subject at school?
      I absolutely loved English in school. I had some fantastic teachers who really made me enjoy reading and writing. I was a big fan of fiction and would spend my summers devouring tons of books.
      What was your first job?
      I started working at a mall when I was 14 years old. I was eager to be independent and earn my own money, so as soon as my parents let me, I never stopped working! I’ve had a lot of jobs over the years and learned a ton about people and work ethic. To this day, I still love working. Some people think I’m a little crazy for it, but I just can’t get enough, it keeps me sane.

      What brought you to Dubai?
      After university, I took some time off and ended up in Jordan with my mom. I worked there for a few months and then got offered a job in Dubai. I had heard so much about it and it sounded like such a different experience from my life in Chicago, so I decided to give it a shot. 14 years later, I’m so glad I did! Dubai is an incredible place with so many opportunities for women and entrepreneurs.
      What inspired you to enter the food space and launch HL Food?
      I’ve always had a dream of being a chef, and my mom was my biggest inspiration. So when I was living in Dubai about 8 years ago, I enrolled in culinary school to learn more. Then, when my husband and I got married, we decided to launch a food truck called Maiz Tacos. It’s been a dream come true and I’ve never been happier. From there, we expanded our brand and started two more businesses: Good Burger and Luma Cakes. They’re all like our babies and we’re so passionate about them. We really believe they fill a need in the market and are doing something special. I grew up in Chicago where Mexican food is as popular as shawarma is here, so I knew I wanted to create an authentic, made-from-scratch Mexican brand. For Luma Cakes, it was similar. I missed those simple, fresh, flavorful cakes that my grandma used to make, so I worked with a fantastic team to bring that experience to life.
      Talk us through the inspiration of your pieces.
      The inspiration behind all of our brands is to use only the freshest ingredients. No canned goods, no frozen food, no chemicals or hormones. We believe in using raw, premium ingredients to create the best possible versions of our recipes. That’s really the secret to our success, and of course excellent customer service. I waitressed all through college, and we invest just as much time in our front of house as we do the back, we want you to feel the vibe when you interact with our brand at every touch point.
      What are the key elements of your role?
      Since it’s just my husband and me running the business, I wear a lot of hats. I might be a waitress one day, a chef the next while working on marketing strategies simutaneously. I’ll do whatever it takes to keep the wheels turning. The one thing I’m not great at is admin and accounting, so you’ll probably catch me snoozing during those meetings. But my husband is a wizard in that department, so we make a good team.
      Talk us through your daily routine.
      I’m a mom of two now – a newborn and a three-year-old. Mornings are a little hectic getting my older one ready for school and trying to keep the baby on a sleep schedule. I love getting my little one dressed for the day, then snuggling with the baby before starting my day. I check my phone for any urgent work stuff like catering or cake orders, then have breakfast and reply to emails. I feed the baby again and head out for any errands or appointments I have that day.
      What advice do you have for anyone looking to follow in the same footsteps?
      For anyone looking to start their own business, my advice would be to focus on your why and keep going. It’s easy to get caught up in what everyone else is doing, but it’s important to remember your own path and goals. Some days will be tough, but if it’s truly your passion, you’ll find a way to make it work. And don’t be afraid to ask for help or delegate tasks to your team if you need to.
      What is the best piece of advice you ever received?
      The best advice I ever received was to delegate, ie hire a general manager. When I finally started to let go a bit, and trust in the process and my amazing team I learned that it was possible to remain on track while not doing every single task asked of the business. It has changed my work–life relationship for the better.

      And the worst advice
      That I had to have investors to succeed in Dubai. I learned that you can definitely make it work on your own, it just takes a little more effort and determination.
      What is the biggest challenge you had to overcome?
      One of the biggest challenges I faced was during the pandemic. We had just opened our first location and I had just given birth to my daughter. There were times when we thought we might not make it, but we kept coming up with creative ways to connect with our customers and build trust. And before we knew it, we were actually growing more than ever!
      What are the future plans for your brands?
      In terms of the future, we’re looking to expand our brand to new locations and potentially even create new ones. Exciting times are ahead.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Instagram & Supplied More