Simply Abu Dhabi Magazine XVII

most of our staff fromwithin. Expansion has been driven by the talent we hold. When someone develops to a point where there is nowhere to go, you either find them a new challenge or lose them so often that advancement can be welcomed in a new opening. If you wish to travel, which most people in this industry are happy to do, then there are incredible opportunities within Zuma. What is your signature dish? Too difficult a question! Some of the dishes like tuna tataki and barley miso chicken have been on the menu since day one. I personally love the simplicity of dishes like the robata grilled chicken wings. What is unique about the restaurant? It's just Zuma style! The whole idea of Zuma was always very strong inmy mind. I knew the exact design I wanted, the food style, the concept: main kitchen, robata grill and sushi counter. The bar too is an integral element of Zuma so all of those components together create its uniqueness. Name three basic ingredients we would always find in your kitchen. Detail, detail, and detail. How do the front-of-house and back-of-house support each other? One doesn't function without the other. Our food is designed to be shared, so the service needs to flow with expertise of course, but also informality and warmth. Our front-of-house are as knowledgeable as the chefs when it comes to the ingredients and flavours of our dishes and often help create individual menus for guests based on that knowledge. Biggest challenges you face in the kitchen and the restaurant? Each location has its own challenges, so it’s important to approach every opening with fresh eyes. Just when you think you have all obstacles covered, a new region will present new challenges, so it’s vital to keep fresh and do your preparations and homework thoroughly in advance. Are there any culinary trends you’re seeing across the world that you integrate into your own menu? Not really, no. We do what we do and, touch wood, it has stood the test of time. Perhaps in the bar this is more relevant, as tastes change from exotic to innovative and modern to a celebration of the classics. I think the bar offering evolves more with changing tastes than the restaurant. What advice would you give young chefs entering the industry? Invest in your talent and don’t react to fashion. Stay true to what you are and what you love to cook. What are your thoughts on the food and beverage scene in the UAE? There is an incredible energy for homegrown restaurants now as the dining scene really matures into its own identity. I think UAE can be seen as a gastronomic destination of genuine note. To date, what has been your most memorable culinary experience and why? There was a moment in Japan years ago when I was visiting many different styles of restaurants there. One day I went to a tofu restaurant, and to be honest my expectation was pretty low as I was not a great lover of tofu. That day completely changedmy understanding and my enjoyment of tofu. It's incredibly versatile with so many textural variations and flavours. I love it now and was pretty amazed by its diversity and complexity. Where do you want to see yourself five years from now? The same place I saw myself five years ago, with my feet up relaxing…didn't manage it then, don't think it's going to happen anytime soon! Finally, our signature question: what do you think of Simply Abu Dhabi? I think it's simply incredible. 4 0 S I M P LY A B U DH A B I