Simply Abu Dhabi Magazine XVII

9 4 S I M P LY A B U DH A B I What advice would you give young chefs entering the industry? Be ready to make sacrifices in your life. In order to really succeed in this business you have to be the driving force behind yourself. What are your thoughts on the F&B scene in the UAE? The scene in the UAE is constantly changing – you have to really think of ingenious ideas to stay relevant within the market. So many places open and close weekly, so it is important to keep up with current trends. To date, what has been your most memorable culinary experience and why? I have truly been blessed. I have opened three successful restaurants with Wolfgang Puck, chef Lee Hefter, and also had the privilege to cook for Alain Ducasse, Guy Savoy, Daniel Boulud, Thomas Keller and David Chang. Being associated with such gifted culinary talent is a great reminder of the achievements in my line of work and these special memories will never be forgotten. Where do you want to see yourself five years from now? In a restaurant surrounded by dedicated people who want to be a part of something great and rewarding. Finally our signature question: what do you think of Simply Abu Dhabi? Simply Abu Dhabi provides a gateway between the world of digital technology and lavish lifestyles. By bringing the best of both worlds it allows readers to learn about the various offerings within these sectors. This is what appeals to me most about the magazine. Readers are given access to a completely separate domain filled with sumptuous experiences, which is one of CUT’s many significant factors. Cavatappi Pasta - Mac & Cheese Tandoori Spiced Sea Bass