Food magazine like no other in the regional market
Known for his tenures at two of Dubai’s leading French restaurants, Le Petite Maison and La Serre, chef Izu Ani launched his very own outlet Izu Brasserie and Bakery at City Walk Dubai, in November this year. With its own dedicated bakery and strong focus on desserts, chef Izu talks
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Enrico Bartolini is recognised globally not only for his culinary creativity and technique that marries Italian tradition with modern influence, but also as Italy’s youngest chef to earn two Michelin stars. In conversation with us, he explains why he believes today’s consumer prefers degustation over à la carte. Tell us about
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Ahead of his imminent debut in the UAE with Morimoto Dubai at Renaissance Downtown Hotel, owner of Morimoto Restaurants and Japanese chef Masaharu Morimoto tells us what it’s like to be an Iron Chef. You are opening your first restaurant in UAE, Morimoto in Dubai – what attracted you to launch
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Chef Jéan van der Westhuizen (pictured) discusses the problems of finding inspiration as a chef, and why the new UFS Academy app is a gamechanger in the industry Some of the best advice I ever got as a young chef was to "steal with your eyes". It’s this little bit of
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A new head chef has been hired at one of the branches of the Hilton in Rak. Thorsten Beermann is responsible for all kitchen operations at the Hilton Al Hamra Beach & Golf Resort in Ras al Khaimah. Prior to the new role, chef Thorsten worked as cluster chef at two
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From February 18 – 22, 2018 at Dubai World Trade Centre, Gulfood 2018 returns with an extensive series of activities, exhibitors and insights for F&B professionals. The trade show presents the opportunity to discover new products and suppliers, find solutions to new and evolving global challenges, stay up-to-date with the
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Mark Allan, managing partner of Wet Fish Trading, a leading supplier of high-quality fish in the UAE, talks sustainable fishing, market demands and offers advice on which species should be on your menus this winter season. We hear you’re a family business. Tell us how it all began for Wet Fish
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The Global Restaurant Investment Forum 2018 (GRIF), the annual meeting place for the international restaurant investment community organised by Bench Events and powered by Michelin, has partnered with Palazzo Versace Dubai to host its fifth edition. GRIF, which will be held from March 12 – 14, 2018, will bring together more
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Popular UAE-based restaurant Operation: Falafel will expand further in to Saudi Arabia this year, a spokesperson for the company announced this week. The restaurant which describes its cuisine as “Arab street food” opened its first Saudi branch in Riyadh’s Rubeen Plaza last October, and is now planning two further venues
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Zahira closes: Greg Malouf’s restaurant Zahira has closed down, just nine months after opening. The large open plan restaurant was situated in the H Hotel, and served up a range of Lebanese-inspired dishes. Chef Greg Malouf previously worked in the UK, where he retained a Michelin star at Petersham Nurseries Cafe.
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Often described as ‘the world’s fastest butcher’, meat master Cüneyt Asan, the owner of Günaydın Dubai at Souk Al Bahar, talks beef with The Pro Chef Middle East. Having specialised in butchery for more than 50 years’, chef Cüneyt Asan has earned titles including ‘The Professor of Meat’ and ‘Fastest Butcher
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Riyadh Hassan, sales and marketing manager for the pastry division at Aramtec , shares development updates from the dessert industry. Tell us about the latest products and ingredients on the market available for pastry chefs… Popping Boba is a new concept dessert material which we’ve seen being introduced in many pastry
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Call him a cooking virtuoso, Rocco DiSpirito was born with a gift – the ability to deliver great food, almost instinctively. To watch him is to see muscle memory in action – he doesn't just cook a dish, he is the dish. Shades of Bruce Lee or Star Wars' famous
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At the forefront of modern Indian cuisine internationally, chef Atul Kochhar of Rang Mahal by Atul Kochhar at JW Marriott Marquis Dubai, explains why there’s no strict methodology when it comes to cooking and educating diners about ingredients is the key to helping them understand the complexities of Indian cuisine. During
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The Pro Chef Middle East caught up with François Robin, cheese expert at Meillleur Ouvrier de France, ahead of his master class at the Dubai Winter Festival. Who is your favourite cheese supplier? In the UAE, we have a large number on offer and we are lucky to have some great choice when
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Ludovic Audaux has joined Grosvenor House and Le Royal Meridien Beach Resort & Spa, as complex executive pastry chef. He brings with him more than 14 years of experience. In his new role, he is responsible for the day-to-day pastry and bakery operations of the hotel, as well as menu
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Hailing from Italy, chef Francesco Pescatore recently joined Cavalli Club in the role as head chef. Bringing with him a wealth of experience to the position, Francesco most recently worked as junior sous chef at La Petit Maison in Dubai, he oversaw the opening of Roberto’s in Abu Dhabi as
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David Myers Dubai restaurants: The well-known international chef has opened two new Dubai properties, and will open a third venue before the close of 2017. The first two openings – BARSTA! And Bleu Blanc are restaurants, whilst the third will be a bar, all based at the Renaissance Downtown Hotel. Blue
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Master sushi chef and executive chef of Katsuya Worldwide, Katsuya Uechi, launched Katsuya by Starck earlier this year at Jumeirah Al Naseem, Dubai. In conversation with The Pro Chef Middle East he details his expansion plans for the Middle East, talks the importance of fresh fish to Japanese cuisine, and
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As chef-owner as Central Restaurante in Lima, Peru, which ranks fifth on The World’s 50 Best Restaurants List, Virgilio Martinez is an advocate for Peruvian around the world – and was chosen as this year’s recipient of the coveted Chefs’ Choice Award 2017. He has a Michelin star to his
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