Chef Gregoire Berger of Ossiano is one of the most influential chefs of his generation. His culinary style is deeply rooted in the rich traditions of French cuisine and the diverse array of flavors. During his travels, Berger refined every aspect of his craft, resulting in dining experiences that transcend expectations. Berger’s career took a significant leap forward in Dubai, where as the executive chef of Ossiano at Atlantis The Palm, he gained international acclaim.

The Best Chef: What inspired you to become a chef?

Gregoire Berger: I must say that I became a chef by mistake. I didn’t know I would be a chef. Some of my friends were working in an award-winning restaurant back then, and I decided to follow their path because I had no other option. I wasn’t good at school, so I had to do something. And it ended up being the best decision of my life.

The Best Chef: How did you start your journey at Ossiano and the progression of your career in Dubai? 

Gregoire Berger: There are two different journeys in Ossiano. It all started when my wife and I moved to Dubai and opened a restaurant that unfortunately closed on its opening day. So, after that, I had a very strong book of pictures because I had already been doing photography. I got into Ossiano in 2014, recognizing the potential of this place. It’s a beautiful place, but it could turn very quickly into a tourist trap due to its setup. However, I knew that we could create amazing fine dining here. In 2017, after traveling to Copenhagen, New York, and Japan, I came back and I was like “I need to tell my own story”. And what’s my story? I didn’t want to do a seafood restaurant. I didn’t want to do a French restaurant. What I wanted to do was to tell my own story through travels, and then we created these “tales and travels through food” concept. 

The Best Chef: What inspires you the most during your travels?

Gregoire Berger: So, the inspiration are memories, moments, feelings, travels, products, and seasons obviously. For example, we had a dish we used to call ‘Nostalgia,’ which referred to my own feelings of nostalgia. So, I created the dish from my childhood, from an emotion that I had, trying to convey the feeling to the guests, to the customer. It can also be an amazing product that I cook in Japan or a producer that I met in Poland, for instance. Then you realize that it’s a cuisine of the instant that is here to tell stories through food. So, through my cuisine, I’m basically giving my life, by sharing my life through it. Although it’s very much French, if you think. So, it’s like the combination of French techniques and different flavors from different countries.

The Best Chef: How do you see the gastronomic scene in Dubai?

Gregoire Berger: So, the way I see the gastronomy scene in Dubai, it evolved over time. I came in 2014, and back then, nobody believed in Dubai. “It’s fake, it doesn’t make sense, there’s no products, there’s no terroir.” Yes, fair enough, it’s new. But it’s not fake, it’s just new. We’ve seen an era of time when many chefs were coming from abroad because they were working well in other cities and Dubai thought it was the best to bring them in. Because when you don’t have the expertise on something, you bring talents, and this is what Dubai did very well, right? Then, certain chefs, myself, Mohamad Orfali, for instance, Himanshu from Tresin Studio, we’ve been pretty much starting at the same time into creating something more homegrown, chef-y concept. Then, we understood that the clientele would prefer that because the chef is here, the chef is serving them, and the chef is preparing every day. It’s not only an international concept with a big name, it’s also someone who has values and understands the market. Then COVID hit pretty much, and I would say that it washed out a little bit of many restaurants that weren’t working well or certain concepts that weren’t meant to be here. At this point, every chef who had already been working in the shadows for many years, like myself, started to really rise and bloom, because it was the right time for it. The Best Chef came to town, and plenty of other things gave the spotlight to our cuisine and our experience.

The Best Chef: During your career, how did you manage your work and your team? And what differences do you see compared to the past?

Gregoire Berger: This also includes the place that you are in, for instance, in Europe, it will be different from Dubai. Back then, I learned a French way, and it was great. I used to love it. I think it was discipline, it was working hard, and not everybody could do it. Today, times have changed, and I would say that we need to be a little bit more patient, especially in Dubai. In my kitchen, we are working with 16 different nationalities. So, it’s more about being a mentor than being a chef itself. That’s the way I see it, we need to mentor people, we need to spend time with them, we need to understand their own struggles, where they come from, their background, their culture, and then you have a chance to make them great chefs. Because in France for instance, we all have pretty much the same school, and we learn the same thing, and we understand the same way. But when you have a chef coming from Sri Lanka, he doesn’t understand what is a Lièvre à la royale, or even a good mashed potato. He doesn’t necessarily understand because it’s not part of his culture. So, you take someone like him, and then you bring him to another level of understanding of food. And in Ossiano we are not preparing food that is common, so everyone coming here will have to learn something that they never did before.

The Best Chef: What advice would you give to the young generation of chefs?

Gregoire Berger: That’s a very good question. I think that what young chefs should do is – to be patient. Right now, a cook wants to be a chef in five years of career, but it doesn’t work this way. To me, you have to work at least ten years as a great cook on the line— filleting fish and preparing products, and cooking, and making sauces, and learning your craft — before even thinking of being a chef. It’s not enough to just look nice on your social media. It doesn’t make you a good cook. You need to know the standard flavor, you need to understand the products, you need to travel. It takes time, so you need to be patient, but many are unwilling to wait.

The Best Chef: What gives you the main satisfaction as a chef?

Gregoire Berger: I think the best satisfaction as a chef is to make people happy. Because sometimes we forget the guests in the world that are racing. We rarely speak about guests. We speak about chefs. But a chef becomes successful because he makes guests happy and it’s something that we never forget. We’re here to serve people every night. Tonight we are fully booked. How many guests will be here? Maybe 50. How many guests will be happy? Maybe 49, and this is the most rewarding thing we can have. That’s why we started to be chefs. There is an image of the chef right now where we are all superstars and everything. It’s amazing. But why are we amazing? Because we do beautiful things, because we look fashionable, because we look great? Or because we make good food for people that pay for it, right? The guests’ happiness every night when I go to the table, when I meet the guests, and the guests tell me that it was amazing, I had a great time, my wife is so happy, and it’s one of the best meal of our life. I’m like, okay, this is the real achievement. Let’s not ever forget that. If you forget that, everything will go downhill, I believe.

The Best Chef: What is your strategy to connect kitchen and service together for the perfect experience?

Gregoire Berger: I think the best way to bring the kitchen – the back of the house and the service – the front of the house, is simply not to call it back and front. It’s one team, one dream, we always say that, but that’s reality. When you look at Ossiano, the storytelling is even more important than the food sometimes. It should be at the same level, such as the music, such as the temperature of the room, such as anything that you bring should be part of the whole. The thing is that most of the time it’s all about the kitchen, but why? Why is the service not as important as the food? Because when you go to the restaurant and you get respected and well-welcome, do you think that it matters for the heart as much as the food matters for the belly? So in my place, there are no boundaries in between. There is no front and back of the house. There is one team, and any of my restaurant managers can come into the kitchen and do whatever they want. I don’t mind. My team can go on the floor and serve the food, there is no problem with that. I always say that they are the extension of my own. I create a dish and they tell the story from the dish.

The Best Chef: Given the challenges faced by the restaurant industry during the COVID-19 pandemic, how did these circumstances impact the gastronomic scene here, in Dubai?

Gregoire Berger:  So there’s something we need to understand a little bit about Dubai, and why I love to live here, and being part of Atlantis. Genuinely, during Covid times, it has been very difficult for the world, right? And the place we’re working in, Atlantis the Palm, and Ossiano, really took care of the old staff for months. Meanwhile, other companies were firing people like that from day one. Here, they kept the staff as long as they could, supporting each other. If some people had to leave, they hired them back when the situation was better. Dubai is a place that is super resilient and doesn’t fear anything. I think this is why I love working here. It’s because there is this mentality of family in a way, where everybody is supporting each other, despite what people abroad may think.

The Best Chef: How do you see the evolution of the demographic of the local guests? 

Gregoire Berger: We see the evolution of the demographic of guests. Through all the years, I would say that back then, people were coming because of Dubai, because of their work, and not necessarily for the gastronomy. Now people travel, and because of the award as well. They travel to come to our restaurant, they travel to be able to visit a place that is unique. They put their expectations on the side, and they just come. So the evolution is tremendous. We can see that there is a big gap compared to before. But, Dubai has different seasons as well. During winter, it’s a very upscale, high-hem clientele. And during summer, it’s a little bit different, but I think every country that was in Portugal has the same thing. It depends on the period of time, right? But people don’t travel for food in Dubai.

Artykuł #FOODMISSION 2024 – Gregoire Berger – Ossiano, Dubai, UAE pochodzi z serwisu The Best Chef.

The ultimate guide for your sweet tooth fix

When it comes to satisfying a sweet tooth, Dubai’s dessert scene hits different—decadent, bold, indulgent, and undeniably one-of-a-kind. So, when it came to figuring out where to get the best sugar fixes in town, we called in the experts. Meet Nicolas Lambert, Senior Executive Pastry Chef at Four Seasons Dubai, Christophe Devoille, Executive Pastry Chef of Atlantis, The Royal, and Wassim Orfali from the award-winning Orfali Bros. Beyond being the absolute pros, these guys are part of The Best Chef crew and our appointed Dubai dessert guides for all intents and purposes.

Think of this as the ultimate sweet-tooth road trip with stops at hidden gems, high-end hotspots, and experimental bakeries. From mind-blowing pastries to reimagined classics, Nick, Chris, and Wassim are here to break down where to find the best dessert hits around the city.

So buckle up, because this is one sugar rush you don’t want to miss.

Nicolas Lambert

Senior Executive Pastry Chef, Four Seasons DIFC and Jumeirah Beach Dubai

An award-winning chef, Nicholas is no stranger to the world of indulgent pastries. He started his career as a toddler (yes, really) in his parents’ bakery in Epinal, France, and has since worked under some of the biggest names in the industry. After winning accolades across Europe and Asia, Lambert brought his world-class expertise to Dubai, the rest, as they say, is history. 

Here are Nick’s top three favorite desserts around the city:

• The Japanese Square at Orfali Bros

“Orfali Bros is a gem, and their Michelin star is so well deserved. I always recommend trying ‘The Japanese Square.’ The black sesame with yuzu purée creates a perfect balance of nutty richness and tangy brightness.”

Location: Wasl 51, Building D, Jumeirah 1

• Original Milk Cake at Home Bakery

“The Original Milk Cake at Home Bakery is pure bliss. It’s a simple vanilla sponge soaked in milk sauce, topped with fresh berries and cream. Trust me, it’s a slice of heaven.”

Location: Galleria Mall, Al Wasl Road

• Gelato Verde E Oro at Roberto’s

“Roberto’s Pistachio Ice Cream with Extra Virgin Olive Oil is something else. It’s that magical combination of creamy pistachio and the subtle fruitiness of olive oil that makes it a real game-changer.”

Location: DIFC, Gate Village 1

Christophe Devoille

Executive Pastry Chef, The Royal Tearoom at Atlantis The Royal

Chris has been in the dessert game for as long as he can remember, perfecting his craft from some of the top kitchens across Europe before landing in Dubai. His journey has taken him from classic French patisseries to Michelin-starred restaurants, and now as the Executive Pastry Chef at Atlantis, The Royal, he’s elevating Dubai’s pastry scene with his inventive takes on classic desserts. Chris is all about pushing boundaries while keeping it sophisticated and true to his French roots.

Here’s what Chris craves when it comes to the ultimate sugar fix:

• Cabosse Coffee Cake at Chocolate Molecule

“Hidden in Jumeirah helmed by Hajar Benachir, Chocolate Molecule is a real find. The Cabosse Coffee Cake has this perfect balance of rich coffee and chocolate—it’s become my go-to spot for something indulgent.”

Location: Vita Mall, Al Wasl Road, Jumeirah 1 

• Ile Flottante at Eugène Eugène

” Eugène Eugène in the Kempinski Mall of the Emirates has one of the best Ile Flottante’s I’ve ever had. Light and airy, with sweet caramel and crunchy almonds, Benoit Dutreige’s take on this classic dessert keeps me going back for more.”

Location: Kempinski Hotel, Mall Of The Emirates 

• Almond Croissant at bkry

Kamil Rasyid’s bkry in Alserkal Avenue almost always has a long queue of people waiting to get a table, and for good reason. The coffee is immaculate and their pastries are nothing short of iconic. Order the Almond Croissant, and thank me later. It’s the flaky, sweet, buttery things that your sweetest dreams are made of.  

Location: Alserkal Avenue, Al Quoz 

Wassim Orfali

Pastry Chef, Orfali Bros

Wassim has always been about breaking the rules and rewriting the dessert playbook. One of the three brothers behind the wildly successful Orfali Bros, Wassim’s approach to pastries is nothing short of revolutionary. Known for his bold flavors and unapologetic creativity, he’s been turning heads across Dubai’s dessert scene. Whether it’s reimagining a classic or creating something entirely new, Wassim’s work is a reflection of his flair for innovation and the signature Orfali style that keeps people coming back for more.

Here are Wassim’s must-try dessert picks:

• 24k Croissant at Flaky Pastry Croissant Co.

“Alex Cristobal’s Flaky Pastry Croissant Co. in City Walk is known for their perfectly decadent and delicious croissants. But the 24k Croissant is really something else. Topped with edible gold, I can’t think of a more apt dessert to try in the City of Gold!”

Location: Al Wasl & Al Safa Road Junction, City Walk II 

• The Silk Road Experience at BRIX

“Want to skip the mains and just have dessert? Carmen Rueda Hernandez has created ‘The Silk Road,’ an immersive six-course fine-dining dessert experience that serves up one indulgent creation after another, taking you on a journey through the flavors of ancient trade routes. It’s an absolute must for anyone with a sweet tooth!”

Location: Jumeirah Fishing Harbour 1

• Nicolas Lambert’s Desserts at Four Seasons

“Nicolas’ desserts are on another level. Each creation is a perfect balance of precision, creativity, and flavor. What I love most is how he turns the simplest ingredients into something extraordinary—whether it’s his pastries or his plated desserts, you can taste the thought and mastery behind every bite.

Location: DIFC, Gate Village; Jumeirah Beach Rd

Artykuł SUGAR RUSH: DISCOVER DUBAI’S DESSERT SCENE WITH TOP PASTRY CHEFS pochodzi z serwisu The Best Chef.

Salam Daqqaq

Bait Maryam & Sufret Maryam

Chef Salam Daqqaq is the heart and soul behind Dubai’s cherished Levantine dining spots, Bait Maryam and her latest venture, Sufret Maryam. Known for her deep connection to Palestinian heritage, Chef Salam weaves her family’s story into every corner of her restaurants. From the moment you step through the olive-hued doors of Sufret Maryam, you’re greeted by a tribute to her mother, Maryam, who inspired both family-run establishments.

Chef Salam Daqqaq’s philosophy revolves around preserving and celebrating Palestinian heritage through food and storytelling. At the heart of her cuisine is a commitment to authenticity, using fresh, locally-sourced ingredients to craft dishes that are deeply rooted in the Levantine tradition. 

Her culinary approach reflects a dedication to family, with each dish representing a connection to her mother, Maryam, and the traditions she grew up with. Daqqaq believes in creating an atmosphere that goes beyond dining—her restaurants feel like home, with personal touches and stories woven into the décor, food, and experience. For her, food is a way to build community and offer comfort, creating a warm, inviting space where guests feel embraced by tradition and family values.

Instagram: @bait.maryam @sufretmaryam
Restaurant website: https://baitmaryam.com/ and https://sufretmaryam.com/
Restaurant address: Wasl 51 – Jumeirah – Jumeirah 1 – Dubai – United Arab Emirates

Artykuł Salam Daqqaq pochodzi z serwisu The Best Chef.

Manu Buffara

Restaurante Manu

Manu Buffara is a Brazilian chef known for her profound commitment to sustainability, local sourcing, and community-driven culinary innovation. At her renowned restaurant, Manu, in Curitiba, she redefines Brazilian gastronomy by combining seasonal, often locally sourced ingredients, with cutting-edge techniques that highlight the authentic flavors of her homeland. 

What sets Manu apart is her deep respect for the environment, reflected in her efforts to reduce waste, use organic produce from urban gardens she manages, and work closely with small local producers. Beyond the technical precision and creativity of her dishes, Manu’s culinary vision extends to a broader social responsibility. Through the Instituto Manu Buffara, she leads food education initiatives and urban agriculture projects aimed at empowering local communities and improving food security. 

Ranked 19th on The Best Chef Awards 2023, Manu’s cooking philosophy transcends the traditional boundaries of haute cuisine. She views food as a tool for connection—between people, the land, and the future of the planet.

Instagram: @manubuffara  @restaurantemanu
Restaurant website: https://restaurantemanu.com.br/home-en/
Restaurant address: Alameda Dom Pedro II, 317, Batel – Curitiba/PR – Brasil

Artykuł Manu Buffara pochodzi z serwisu The Best Chef.

The Pizza Talks panel discussion, held during The Best Pizza 2024 powered by Molini Pizzuti, brought together some of the most influential voices in the pizza world to discuss its future. Hosted by Paolo Vizzari on September 30 in Milan, six distinguished guests shared their views on “The Future of Pizza,” each bringing a unique perspective on what lies ahead for this globally beloved dish.

Rafa Panatieri and Jorge Sastre both emphasized that beyond the quality of food and drink, the service provided to the customer is equally crucial. From the moment of booking the reservation, to the arrival at the pizzeria, and receiving impeccable service throughout the meal, every step plays a vital role in creating a memorable dining experience. Rafa and Jorge believe that the future of pizza encompasses everything surrounding it, including the environment, raw materials, suppliers, team, and guests.

Jacopo Mercuro highlighted the importance of traveling, exploring new realities and new typologies of pizzas and keeping an open mind. While innovation is vital, he also stressed that the essence of pizza must remain central. In his words, “The future of pizza is pizza itself,” a reminder not to lose sight of the core product amidst the evolving trends.

During the panel, Franco Pepe emphasized the importance of education in the pizza industry. He believes it is crucial to engage with institutions to establish agreements with schools that can teach young people about the role of a pizzaiolo, a profession that, importantly, is not yet officially recognized. Additionally, he highlighted the need to promote pizza as a healthy and balanced product, advocating for an equilibrium among macronutrients—carbohydrates, proteins, and fats. For him, the future of pizza lies not in focusing solely on the pizza itself, but on the pizza chef.

Roberto D’Avanzo focused on community and teamwork, especially in his native Calabria. He advocates for collaboration and regional initiatives that encourage young people to stay in their communities while also fostering growth and opportunities in the pizza industry. Through events and travel, D’Avanzo believes pizza can help revitalize local economies.

Albert Adrià asserts that the future of pizza is more than assured and is rooted in a magnificent present. There is a wealth of knowledge regarding the dough, the ingredients, and the culture surrounding it. The future of pizza involves looking back to the past and honoring tradition. He affirms that  “The innovations of today are the traditions of tomorrow.”

The Pizza Talks panel brought a wealth of perspectives, all of which pointed to one clear takeaway: the future of pizza is not just about what’s on the plate, but about the entire ecosystem that surrounds it—from the pizza chefs to the community and beyond.

Artykuł Pizza Talks – “The Future of Pizza” pochodzi z serwisu The Best Chef.

Three by Eva Halasa, alongside her daughters Lilian and Emilie, represent a remarkable family trio in the culinary world. Eva Halasa, the matriarch, brings years of experience and heartfelt dedication to her cooking, inspired by her family’s traditions and personal experiences. Together, they embody a unique blend of tradition, resilience, and innovation in their restaurant.

The Best Chef: How your restaurant got started and what inspired you to pursue this culinary path?

Eva: It’s almost 15 years now in the industry. I did it because I always see my mom and my grandma and all of them feeding everyone with love and love, even though there was no equipment, nothing. It was a simple life. I got married very young. I started to do the same with my babies, with my husband and his family. We have this culture, big family. Every Friday we have all of us to sit together and have this. But unfortunately, when I lost a sister, she was only 22 years old, in a car accident. And that night she was eating our famous vine leaves with kusa. And while she was eating, I told her, “Stop it. You’re going to be fat. Stop eating this.” She said, “You know what? Everyone has to taste this.” The second day she passed away. And for two years, I’ve been in a “coma”. I don’t know anything about these two years. Then I decided from this moment to go out from Jordan, find another land for my peace, because I couldn’t find peace there, and do her dream. That’s why we are successful. I think it’s because of her soul. When she sees me down, she pushes me to go up and keep doing what I’m doing. I’m 58 and I’m so proud. I’m full of energy, full of love, and I will continue giving this love for her soul until I die. Never stop. Every day I will come. Every day. People, they think there are no stories, no misery, no… Every smile has something behind it.

Lilian: It’s a lot of work. If you’re not married to the industry, I say don’t get into it. You have to love what you do. Because it becomes who you are. It’s not just a job that you go to or a means to an end, more or less. And I think, one of the biggest reasons for our success, is that it’s not the numbers at the end of the month. It’s not what we’ve achieved rather than how much we’ve enjoyed every week and every day and where we’re going next. 

The Best Chef: How do you see the culinary scene in Dubai evolving, and what sets it apart from other global food destinations?

Eva: I think in Dubai, everyone left their family in their countries. They feel lonely and when they come, we give genuine love. Honestly, I give my time and energy to sit and listen to their problems. So this is part of their comfort zone. They come not only for food, they come also to see us. The fact we are connected to each other, the family vibe, it relates to them. They love to see this. I want to give this because now you can see families are separated, children, they are not with their dads and moms. I always say family is the most important thing in life. That’s why now we started our new concept, which is the cooking classes. Cooking classes is not only teaching you cooking, it’s teaching you love. Teaching you how to communicate with your kids, with your friends, with your husband, with your partners. So we’re going to start this and I’m going to do my best to spread this because I feel that no matter how we grow, how rich we are, we need this simple love from our family. 

The Best Chef: What do you believe are the key factors behind the success of your restaurant, and has working with your family been an advantage or a challenge in achieving that success?

Lilian: I think flexibility in the industry is very important for you to succeed, for you to grow, for you to keep trying, and to have an open mind. And again, people think it’s all butterflies and happy smiles. To be honest, working with family is one of the most difficult things in the world and I think a lot of people agree. Some days we want to kill each other. There’s no way to sugarcoat it. But we have the same goal, we have the same vision, we have the same values within each other because we’ve been raised in such a way. So I think at the end of the day, I think the most important thing in the industry is to ask yourself the question, “When is enough?” Because it’s very easy to say, “Let’s franchise and cash out and keep doing more and let’s do another concept because we can.” Of course we can. And I think the fact that we have established where the line is and what our priorities are, I think this is what keeps this concept genuine and what keeps people coming back for more. Because recipes are very standard, but it’s the soul. And I keep saying, you can never duplicate soul.

Emilie: I’d love to add that with flexibility and empathy, the trust between us is a very important and integral role. It’s kind of like a complete triangle where I trust that she is doing whatever she’s doing and I don’t micromanage that. We can share ideas. We can brainstorm. She also trusts that whatever we are doing is along the lines and we are having the same vision. To have that very integral pillar, especially in family, you’d be surprised. You think family comes without saying. No, it doesn’t. You see families, brothers screwing each other. We’re very blessed to have been raised like this and to apply it in life as well and I really appreciate that. 

The Best Chef: What have been the main challenges you’ve encountered throughout your career, and how have you overcome them?

Eva: I’m very blessed and thankful because God, he puts the power in us because especially after Corona, we couldn’t find staff. We have to do everything. We started with only 10 people. They are my old people. We start like this. Then they decided to do a soft opening and it wasn’t a soft opening. My God. Nothing was soft about it.

Lilian: I think that’s a very interesting story to talk about because we really didn’t expect that to happen. So post COVID, things were very quiet. Things were very chilled. We said, you know what, let’s test things out. Let’s see. It was maybe a Wednesday or Thursday and we said, we’ll just open the door. I haven’t advertised or spoken about it. Nothing at all. People were just passing by. I promise you, Thursday comes. It was a weekend at the time. We had a line of people waiting with maybe three waiters. We weren’t ready. Even the POS system wasn’t ready. We started cleaning tables, running around, taking orders, running to the kitchen, going up and down. The beauty of it is that especially in a place like Dubai with such high standards, people were understanding. And so at 4 p.m. I’ll never forget this. We ran out of food. This never happened. She’s been in the industry for 10 years. She knows how to manage quantities and things like that. At 4 p.m. we had to lock the door and people were coming back from the garden. Knocking, “open the door”. “We want food like we want to try this. Are you open?” We’re like, “please come back in two hours”. We were serving everything. We were just doing everything. And I’ll never forget it. Honestly, I’ll never forget it. 18 hour shift. Nonstop. We would sit on the floor in the back crying, pain in our legs. This is why I say the reward is very different when it’s your own sweat and tears.

Instagram: @threebyeva  @eva.halasa

Restaurant: https://threebyeva.com/

Restaurant address: AL WASL ROAD 23B, JUMEIRAH 2, VILLA 53, DUBAI – UAE

Artykuł #FOODMISSION 2024 – Eva Halasa, Lilian Halasa, Emilie Halasa – Three, Dubai, UAE pochodzi z serwisu The Best Chef.

Inés Páez – Chef Tita

Morisoñando

Inés Páez, widely known as Chef Tita, is a trailblazing Dominican chef celebrated for her efforts in preserving and promoting the rich culinary heritage of the Dominican Republic.

Chef Tita is the chef behind Morisoñando Restaurant and the author of La Nueva Cocina Dominicana, a book showcasing 100 reimagined traditional Dominican recipes. Her culinary philosophy centers on elevating Dominican gastronomy, valuing local ingredients and producers, and leaving a lasting legacy for future generations of chefs.

As an ambassador for New Dominican Cuisine, Chef Tita pioneered the Dominican Republic’s first Gastronomic Legislation (Law 20-18) and initiated National Gastronomic Diplomacy, positioning Dominican cuisine as a global ambassador through the country’s embassies. She is also the first judge for MasterChef Dominican Republic and the Caribbean.

Instagram: @lacheftita  @morisonandorest
Restaurant website: https://mori-sonando.com/
Restaurant address: Las Américas Int’l Airport, Ruta 66, Cargo City. Casi llegando al, Dominican Republic

Artykuł Inés Páez – Chef Tita pochodzi z serwisu The Best Chef.

Flour is the foundation of many dishes around the world, from bread to pasta to pizza. Without it, these delicious dishes wouldn’t exist. To delve into the fascinating world of flour and to understand the superpowers of this basic yet powerful product, we spoke to Emanuele Pizzuti of Molini Pizzuti.

“Since ancient times, flour has always been the queen of the pantry” 
– Emanuele Pizzuti

Over the past decades, the food industry has pushed for cleaner products, often eliminating the most nutritious parts of the grain. However, changing consumer awareness is now reflected on store shelves. Terms like bran, fiber, ancient grains, and wheat germ are commonplace, presenting a rich variety of flours.

But what makes each type of flour unique? Emanuele explains, “Pizza, bread, and cake flours, while they may have similar rheological parameters, are all manufactured to be ideally suited to their intended use. Strength, extensibility, elasticity, and amylase activity are balanced based on the specific application.”

Cereals vs. Flour

To understand the essence of flour, we must look at both historical significance and agricultural roots. Wheat, one of the world’s staple crops, is a resilient plant that grows in various climates. Factors such as stressors and agricultural management influence the grain’s quality starch accumulation and gene expression. To ensure consistent quality, producers blend, process, and sell wheat based on its characteristics rather than its origin.

Achieving consistent availability is challenging due to variable climatic and crop conditions. Emanuele explicated, “Choosing the right wheat varieties and combining them in the proper proportions ensures that the final product maintains consistent quality.”

Mixing is the foundation of the milling process: the company stores, mixes, and grinds different types of grains with various properties to obtain a product with consistent and well-defined characteristics. Preserving the nutritional value of the flour during milling is crucial. Emanuele emphasizes that overheating during milling can affect nutritional properties. “Our milling processes are designed to minimize friction and overheating. However, proper storage is essential to prevent oxidation, which can reduce nutritional value over time.”

But, how do you check the properties of flour?

One key laboratory assessment is alveographic analysis, which evaluates how dough performs under stress. This process involves placing a disk of dough in an instrument called an alveograph. The machine then inflates the dough disk by blowing air into it until the dough expands and eventually bursts. The resulting chart, known as an alveogram, shows how much the dough stretches before breaking. According to Emanuele, “The length of the curve on the alveogram indicates dough extensibility, which represents how much the dough can stretch before it tears.” This test is crucial for understanding the dough’s quality and suitability for various baking applications.

“Flour expresses its greatest power through its sharing at the table,” Emanuele notes. “We work closely with culinary professionals, recognizing that flour is the foundation of every recipe’s success.”

Choosing the Right Flour

Choosing the right flour depends on the production process. “The main parameter to consider is the ‘W’, or strength, which is related to the quantity and quality of proteins. For example, very weak flours with a W of less than 200 are used for shortcrust pastry, while flours with a W of more than 300 are used for longer maturation processes.”

The Best Flour for Pizza Dough

Ultimately, the best flour for pizza dough is the one that meets the needs of the chef. “Dough making is an artisanal process that must be adapted to the chef’s specific requirements,” Emanuele concludes.

Research into flour and grain is not just about improving the basic ingredient; it’s about refining the very foundations of culinary art. Ensuring that every loaf of bread, every plate of pasta, and every slice of pizza is a testament to the power of science and tradition combined.

Instagram: @molinipizzuti
Website: https://www.molinipizzuti.it/en/
Address: Via delle Industrie, 58, 84092 Zona Industriale-artigianale SA, Italy

Artykuł What makes a good pizza flour? pochodzi z serwisu The Best Chef.

Mohamad Orfali

Orfali Bros

Chef Mohamad Orfali, a prominent figure in Dubai’s culinary scene, is renowned for his innovative approach to Middle Eastern cuisine at Orfali Bros. Originally from Aleppo, Syria, Orfali’s journey into cooking began in 1994 due to an academic setback, which led him to discover his passion for the culinary arts. He founded Orfali Bros with his brothers in 2015 as a cooking school, which evolved into a renowned restaurant that opened in 2021. The restaurant, reflecting a blend of traditional and modern influences, quickly gained recognition for its creative and visually stunning dishes.

Under Orfali’s leadership, Orfali Bros has been named the best restaurant in the Middle East and North Africa. The menu, showcasing the multicultural fabric of Dubai, features a diverse range of dishes that combine Middle Eastern traditions with contemporary techniques.

Orfali’s culinary philosophy extends beyond the kitchen. He is deeply committed to educating others about Arabian and Aleppian cuisine and envisions establishing an academy to further this mission. His dedication to his craft and innovative spirit continue to make him a standout figure in the global culinary world.

Instagram: @m.orfali @orfalibros_bistro
Facebook: https://www.facebook.com/people/Orfali-Bros-Restaurant/100067530246211/
Restaurant web site: http://www.morfali.com/
Restaurant address: D92 – Jumeirah – Jumeirah 1 – Dubai – United Arabs Emirates

Artykuł Mohamad Orfali pochodzi z serwisu The Best Chef.

A Third Culture City at the Heart of Global Gastronomy

As the 2024 edition of The Best Chef Awards approaches, Dubai’s status as a global culinary hotspot is firmly in the limelight. This bustling, cosmopolitan hub, where over 200 nationalities peacefully coexist, is undoubtedly one of the most exciting gastronomic destinations in the world. With more than 80% of its population born abroad, Dubai is a true melting pot where traditions and cultures collide. This dynamic environment fosters one of the most vibrant food scenes globally, characterized by an innate flair for third-culture cuisine that leaves both visitors and residents spoiled for choice.

To navigate Dubai’s iconic food scene, we enlisted the help of our good friend Kelvin Cheung; award-winning chef and unapologetic foodie. His own restaurant, Jun’s in Downtown Dubai, is hands down, one of our favorite spots in the city—a cool, fun and dynamic dining destination serving up some of the most inventive third culture cooking cuisine in what is fast becoming the third culture capital of the world. 

Given Kelvin’s Chinese heritage, North American upbringing, and numerous international culinary experiences and accolades, we could think of no one better third culture kid to help us discover the true depth and breadth of the creativity and multiculturalism that defines Dubai’s culinary landscape. From ultra high-end restaurants to wallet-friendly local hidden gems, Kelvin took us on a one-of-a-kind culinary journey that gave us a behind-the-scenes experience of one of the world’s most glamorous cities.

For those having FOMO, below are the highlights of our whirlwind Dubai food tour with Kelvin. 

UNMISSABLE FINE DINING DESTINATIONS

Trèsind Studio  
Location: St. Regis Gardens, The Palm Jumeirah, Dubai  

Trèsind Studio, led by Chef Himanshu Saini, takes Indian cuisine to another level. Chef Himanshu reimagines traditional Indian dishes in ways that will completely surprise you, transforming simple, everyday ingredients into extraordinary creations. His storytelling through food is downright masterful, and the emphasis on sustainability and locally sourced produce adds yet another layer to what is already an extraordinary dining experience.

Ossiano
Location: Atlantis The Palm, Dubai  

Ossiano is one of the most stunning places to dine in Dubai – and possibly in the world. The setting alone, with its underwater views, is jaw-dropping, but it’s Gregoire Berger’s food that really steals the show. Each dish on his 11-wave tasting menu reflects Berger’s personal story and his deep connection to the ocean. The combination of intricate French techniques with global influences makes this progressive dining experience one of the best in the city.

Orfali Bros
Location: Jumeirah 1, Dubai  

The Orfali brothers—Mo (aka Dude), Omar, and Wassim—are shaking things up at Orfali Bros, and Wassim’s apple tart alone might just be one of the best things we have ever tasted. The trio have made this modern bistro is a true playground for culinary creativity, with audacious flavours, playful presentations, and an open kitchen that includes you in the action. Oozing with unexpected creativity and culinary mastery, but in a totally unpretentious, fun way, this place is emblematic of Dubai’s penchant for pushing the benchmarks of fine dining experiences. 

Funkcoolio
Location: Port De La Mer, Dubai  

Funkcoolio is where Italian meets Japanese in the best and most surprising way. Akmal Anuar, the notorious ‘enfant terrible’ of the Dubai culinary scene, showcases his fun, rebellious spirit and culinary expertise in this intimate spot. With only 30 seats, it feels like a secret club where every dish is a delightful surprise. His unapologetically creative Itameshi combinations challenge the norms, making Funkcoolio one of the coolest new spots in town. 

Row on 45  
Location: Grosvenor House Hotel, Dubai Marina, Dubai  

If you want a dining experience that’s equal parts elevated and fun, Row on 45 is where it’s at. Jason Atherton’s newly launched tasting menu is an eclectic celebration of his travels, and we have to say—it probably features the best playlist in Dubai. The whole experience is sensorial, and sophisticated, without in anyway being stuffy or taking itself too seriously. Pro tip: Book a kitchen dining seat for an up-close view of the action and plenty of fun and giggles along the way. It’s one of those experiences we guarantee you won’t forget.

HIDDEN STREET FOOD GEMS

Zagol
Location: Al Karama, Dubai  

Zagol is an Ethiopian gem tucked away in Al Karama that serves rich, flavourful stews and spices without relying on heat. The injera, a sourdough flatbread, used as both a plate and a utensil, soaking up all the goodness. We loved how communal the experience felt, with dishes served on platters meant for sharing. It’s a place where you get a true taste of East Africa whilst feeling like you are dining inside a friend’s living room. 

Hashmi Barbeque
Location: Al Barsha, Dubai  

If you’re craving bold, barbeque flavours, Hashmi Barbeque is the place to go. Originally from Kenya, they’re known for their Chooza Chicken, cooked in a charcoal clay oven. It’s spicy, smoky, and downright delicious. We loved how they’ve stayed true to their roots while appealing to Dubai’s cosmopolitan food crowd. Hashmi is the perfect spot for a laid-back, mouthwatering barbeque dinner, that is as easy on the wallet as it is on the palate. 

Bait Maryam
Location: Jumeirah Lakes Towers, Dubai  

Craving a home cooked Levantine meal? Salam Dakkak’s Bait Maryam is the place to go. From the welcoming atmosphere to the comforting Levantine dishes, this place is all about connection and wholesome food. We couldn’t get enough of the Fattet Musakhan—a must-try dish featuring layers of tangy sumac, spicy onions, and crispy bread. Relaxed, easy and warm, we felt right at home from the minute we walked through the door. 

Al Embratoor
Location: Abu Hail, Dubai  

Al Embratoor literally takes you inside an Emirati home in the 90’s. Located inside what was once owner Ahmad Al Masoori’s actual home, the quirky eatery serves up literal soul food, nostalgic Emirati dishes that he would eat as a kid. Crammed with vintage photos, VHS tapes, and old-school memorabilia everywhere, this place is like a time capsule and restaurant wrapped in one. Fun fact: Ahmad’s bedroom is now his office which he uses for meetings and catch-ups with friends over cups of traditional ghawa.

Saarangaa Bhojan Shala  
Location: Various locations, Dubai  

Saarangaa Bhojan Shala is a casual vegetarian haven serving authentic South Indian food with plenty of vegan options. The chefs hail from Tamil Nadu and Kerala, and their masala dosa, idli, and mushroom curries are some of the most sought-after in the city. And don’t miss the Family Dosa—it’s a whopping 4.5 feet long and has earned a cult following. This spot is affordable, delicious, and perfect for anyone craving humble, wholesome vegetarian fare.

Artykuł Exploring Dubai’s Dynamic Food Scene With Kelvin Cheung pochodzi z serwisu The Best Chef.