Simply Abu Dhabi Magazine XVII

4 8 S I M P LY A B U DH A B I Interviewwith Luis Pous, Executive Concept Chef, Asia de Cuba Worldwide What is your career background and what initially inspired you to get into the hospitality industry? This life is all I know! I’ve cooked all my life and then I went to culinary school because my grandma wanted me to have a title. I had never looked at it as an industry, it was more a passion. Now, it’s become an industry to me. How would you describe your cooking style? Simple and flavourful, with fresh ingredients and clean execution. What are you like with your team in the kitchen? To describe it in one word, I’m focused. I like to inspire them, so they have a better understanding. I like for them to be involved 100% on development and the type of cuisine we are serving. I like for them to own what we’re doing as much as I do. I am firm, fair and loyal, which is the most important to me. What is your signature dish? I don’t have a signature dish – I have a signature style, and that style is portrayed in each of my dishes. If I had to choose one, it would be the foie gras and tuna ceviche. I also love the lamb which represents true Cuban culture due to its nature in representing a large family gathering – it’s a roast with traditional accompaniments. What is unique about the restaurant? It’s unique because it represents two cultures, Latin and Asian. The menu layout also fits all kinds of occasions from cocktails to small plates to three-course meals and even family style. The décor and design of the location also fits this diversity. In addition, the outdoor area with the water view reminds me of back home on the island of Cuba. Name three basic ingredients we would always find in your kitchen. Garlic, cumin and lime. Cumin Roasted Lamb Fluke Sashimi