Perched atop Jebel Jais, 1484 by Puro has elevated its culinary offerings under the visionary leadership of Chef Mitchell Homan
Dutch-born Chef Mitchell Homan infuses modern European techniques with Emirati flavours, crafting an innovative menu that celebrates locally sourced ingredients at 1484 by Puro. Signature dishes such as Fennel Risotto with Beef Cheeks and Pistachio Panna Cotta reflect his passion for blending refinement with regional influences, creating an unforgettable dining experience against the breathtaking mountain backdrop. Recently recognised as the ‘Fine Dining Restaurant of the Northern Emirates’ at the Good Food Middle East Awards 2024, Chef Homan takes us through his inspirations and the art of cooking at 1484 by Puro, the UAE’s highest dining destination.
What path did you take to get to where you are in your career?
My journey into the culinary world began in the Netherlands, where my love for cooking was sparked at a young age. I pursued formal training at a renowned culinary institute and honed my skills in high-end European kitchens. Over the years, I worked in Michelin-starred restaurants, mastering modern European techniques and refining my approach to flavour and presentation. My passion for travel and discovering global cuisines eventually led me to the UAE, where I embraced the region’s diverse culinary landscape. Joining 1484 by Puro was a natural progression, allowing me to merge my classical European training with the vibrant flavours and traditions of the Middle East.
What excites you about leading 1484 by Puro at such a unique location?
Cooking at the highest restaurant in the UAE comes with a unique set of challenges and opportunities. The breathtaking mountain backdrop inspires creativity, and the fresh, crisp air enhances the dining experience. Guests come here not just for the food but for an immersive experience that blends nature, adventure, and gastronomy. It’s incredibly rewarding to craft menus that complement the setting, using locally sourced ingredients and bold flavours to create dishes that match the beauty of Jebel Jais.
How does your Dutch heritage shape your culinary style and the dishes you create?
Dutch cuisine is often underestimated, but it has a rich history of trade and exploration, which brought a variety of global influences into our kitchens. I grew up appreciating bold flavours, seasonal ingredients, and a no-waste philosophy, which still guide my approach today. The Netherlands has a strong bread and dairy culture, and I love incorporating these elements into my dishes—whether it’s a rich, creamy sauce or an artisanal bread pairing. I also draw inspiration from Dutch-Indonesian fusion, which has taught me how to layer spices and balance sweetness with acidity, something I bring into my menu at 1484 by Puro.
You mentioned wanting to create a culinary journey that excites the senses. How do you plan to achieve this?
A great meal should be more than just food—it should tell a story and engage all the senses. At 1484 by Puro, we craft dishes that offer contrast and balance, whether it’s through texture, temperature, or flavour. We play with elements like smoky charred meats, zesty citrus accents, and delicate floral garnishes to create a multi-layered experience. Plating is also key – guests should be captivated before they even take the first bite. Additionally, we consider the altitude and climate, designing dishes that are comforting yet refreshing, and perfectly suited for our mountain-top setting.
How do you balance modern European techniques with the vibrant food culture of the Emirates?
Blending modern European techniques with Emirati flavours is an exciting challenge. I respect classical techniques but adapt them using regional ingredients to make dishes that resonate with our guests. For example, instead of a traditional beurre blanc, I might infuse it with saffron, a staple in Emirati cuisine. We also work with spices like cardamom, sumac, and za’atar to add depth to classic European dishes. It’s about honouring both traditions—preserving the integrity of European cooking while ensuring the menu reflects the cultural richness of the UAE.
How important are locally sourced ingredients when designing your menu?
Using locally sourced ingredients is a core part of our philosophy at 1484 by Puro. Not only does it support sustainability, but it also ensures that our dishes are fresh, flavourful, and reflective of the region. The UAE has a growing network of high-quality farms producing everything from organic vegetables to artisanal cheeses. By sourcing locally, we reduce our environmental footprint and celebrate the best of what the region has to offer.
Can you highlight some local producers and ingredients that have inspired your latest creations?
We work closely with UAE-based farms such as Emirates Bio Farm for fresh organic produce and Dibba Bay for their premium oysters. Their commitment to quality and sustainability aligns with our vision. One of my favourite ingredients to work with is local honey from Ras Al Khaimah, it has a beautiful floral depth that elevates our desserts and glazes. Additionally, camel milk from Al Ain Dairy brings a unique richness to our sauces and desserts, offering a true taste of the region.
How do you ensure that local traditions are respected and represented in your menu?
Respecting local traditions is about understanding the cultural significance of ingredients and techniques. We take the time to research traditional Emirati dishes and reinterpret them in a way that honours their roots while making them accessible to a modern audience. For example, we might take inspiration from a classic Majboos and refine it with sous-vide techniques while preserving the key spices and aromatics that define the dish.