RATIONAL’s mission has always been to provide customers with the best tools for cooking. As an innovative solutions provider, RATIONAL’s special approach toward research and development sets it apart from the rest. With a team of physicists, food scientists, development engineers and experienced chefs working together in the research and development department, the company offers a unique way of doing things.

Restaurants, bakeries and large kitchens all demand various organizational and operational techniques, but RATIONAL can be the answer. The brand’s multipurpose and intelligent products assist chefs in achieving the best results while maintaining consistency, enabling them to prepare large quantities of food at the touch of a button.

RATIONAL’s intelligent cooking appliances take care of routine and unpleasant kitchen tasks, delivering perfect results and allowing chefs to cook faster, even overnight. We spoke with some of the chefs who are taking the UAE’s culinary market by storm and asked them what they like most about RATIONAL.

Born in Senegal to Lebanese parents, Karim Bourgi graduated from Le Cordon Bleu Paris in 2000 and trained at some of the finest establishments in France. A member of Les Toques Blanches du Monde, the International Cheese Guild and brand ambassador for Elle & Vire, Valrhona, Carpigiani Italia and RATIONAL, Bourgi continues to pile up the awards for his outstanding work.

How many concepts do you have?
I currently have three concepts: two in the UAE (KAYU and CALLA) and one in Lebanon (Bamboo restaurant).

What helps you maintain the quality of your products?
The most important part of maintaining consistency is the supply chain, Furthermore, it is imperative to use top-quality ingredients.

As a pastry chef and the owner of numerous concepts, how does RATIONAL help you achieve optimal results?
In my opinion, RATIONAL has the best ovens in terms of practicality and consistency. It is also very user-friendly. I believe RATIONAL to be a very valuable investment for my concepts.

Why did you select RATIONAL as your go-to brand?
I picked RATIONAL because I believe in its quality, efficiency and simplicity of use.

Out of all the RATIONAL products you own, which is your favorite and why?
I love the RATIONAL oven; it makes baking an easy and enjoyable task. For example, when I am baking choux pastry, it only takes me 25 minutes.

What does professional growth mean to you?
I like to grow organically and take each step carefully. At the end of the day, my growth is driven by passion rather than monetary gain.

What inspires you when you are planning a new project?
The success of each project inspires me; it motivates me to evolve and develop my concepts.

Othman started gaining recognition for his culinary talents in 2007, when he worked with One Rochester Group in Singapore. In 2019, thanks to his culinary excellence, he helped put Zuma and PLAY on Dubai’s culinary map. Today, Othmans is at the helm of Hotaru Holdings Limited, where he continues to receive rave reviews and awards.

What can you tell us about your restaurants and concepts?
My Reif Japanese Kushiyaki restaurant has three branches: two are in Dubai — at Dar Wasl Mall and Time Out Market — and the third is in Cairo.
I also have an unconventional streetwear outlet called SoleSide by REIF, which is located in Wasl Vita retail shop, Dubai.
Furthermore, there are several projects in the pipeline; In Q1 2023, I will be opening Reif Japanese Kushiykai in Dubai Hill Business Park and TERO g in Dubai Hill Business Park. My unconventional Korean barbecue restaurant Hoe Lee Know will be inaugurated in Dubai Hill Business Park in Q2 2023.
I have also been consulting for Black Flamingo, Feb30, MimiKakushi, Ikigai, Nomani, Yamanote and Sheburger.

How difficult is it to balance so many projects with different concepts?
If you have good chefs around, everything becomes easier to execute. Furthermore, time management is the key to it all. I don’t find anything tough because it is all about good planning.

How do you maintain consistent quality?
The key to consistency is making sure that the chefs who are part of my team are trained well. I make it a point to guide them and correct any mistakes they are making.

As a chef-restaurateur with several restaurants to your name, why did you pick RATIONAL as your brand of choice?
RATIONAL’s products combine convection and steam, which leads to dishes being cooked perfectly and evenly. Since I was a young chef, the brand has been evolving and improving. Compact yet solid and well-designed, RATIONAL’s range of equipment is perfect for chefs.

What are your favorite RATIONAL products and why?
iVario is a multipurpose machine that I can use for bain-Marie, deep frying, sauteing, braising, cooking pasta and more. I love it.

How do you interpret professional growth?
Keep learning, be innovative and follow the trend or be the trendsetter.

What inspires you when you are planning a new project?
Traveling and eating at restaurants around the world.