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.