Simply Abu Dhabi Magazine XVII

5 5 S I M P LY A B U DH A B I Meet Justin Galea, Executive Chef, Stratos at Le Royal Meridien, Abu Dhabi What is your career background and what initially inspired you to get into the hospitality industry? I’ve worked in Australia, the UK, and now the Middle East, and have always been inspired by the generosity of what we do for a living. Feeding and entertaining was a big part of my childhood. How would you describe your cooking style? Very simple. I focus on produce above all else. I believe that if you buy the best products, cooking is easy. What are you like with your team in the kitchen? I am pretty demanding. I expect my team to be more than just chefs – it’s important today that they have a strong business head from early in their career. What is your signature dish? My favourite dish at Stratos has to be the Grilled West Coast Scottish Langoustines. So simple to look at, but getting them perfect can be very tricky. What is unique about the restaurant? The restaurant has its own persona depending on what time you are there. There are great views for afternoon tea; it’s very opulent for dinner; and later at night it’s very romantic. Few restaurants are capable of doing this, I think. Name three basic ingredients we would always find in your kitchen? Firstly, great salt. The best butter, minimum 82% fat content or above. And finally, excellent chocolate – I only use Valrhona.