What made you transition from the corporate world to the kitchen?
Often, opportunities present themselves; everything is possible, and you never know when luck will come your way, making your dream come true. Growing up on a farm in a large family, I learned about picking prime products and cooking for large numbers. I came to love and build my culinary heritage during that time when all the flavors were available around me and everything, even beverages, where homemade: for example, our delicious Normandy apple cider. Not only was I lucky enough to learn about food during my childhood, I was also mentored by the finest professionals who believed in me and helped me land my dream job but allowed me to forge my own career.
Can you tell us more about your latest award?
I believe that you get what you work toward having and that a culinary destiny and journey is created on a daily basis, so one needs to be as good today as he was yesterday. This particular award is the result of continuous work and fantastic relationships; it comes as a reward for personal and family commitment and dedication. My advice to everyone — amateurs and professionals alike — is give everything your best; cook the best and eat the best.
You worked for Rotana and Sheikh Hamdan properties for 11 years, and you’re currently with IHG as executive chef and culinary concept development at Crowne Plaza Dubai. What is the difference between the brands when it comes to culinary offering?
As the executive chef of Crowne Plaza Dubai, I am looking after 10 F&B outlets including room service, banqueting and events as well as the award-winning themed restaurants. I have been fortunate to work for premium brands during my career. Brands are manmade, but it is the passion and consistency that does the rest. As IHG is the largest hotel company in the world, it has the strongest F&B base, with an emphasis on produce and service quality.
In your opinion, how has Covid-19 affected culinary tastes?
The coronavirus has definitely impacted all culinary trends and offerings. Most businesses had to adapt to keep business alive. Customers’ expectations also had to change. Many people sought food home delivery, particularly during self-isolation. It was important to follow the health guideline of authorities to create a safe and pleasurable dining-out experience. This impacted revenues, as we had to reduce the number of guests per restaurant due to social distancing. At the end of the day, our main objective was to keep our guests and team safe and come up with innovative ideas of generating revenue.
