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.

Vaughan Mabee

Amisfield

Known for pushing culinary boundaries, Mabee immerses himself in the wilderness, often traveling to remote locations where he hunts and forages directly from nature. His deep exploration of New Zealand’s land and sea allows him to craft dishes closely connected to the natural environment. From the outset, Vaughan demanded creative freedom at Amisfield, agreeing to lead the kitchen only if he could move away from traditional menus and offer a unique gastronomic experience. His mission: to create the best restaurant on Earth, with a menu that truly reflects New Zealand’s terroir.

Mabee’s commitment to his craft is evident in every aspect of his work. He maintains close relationships with a network of fishermen, marine biologists, and food scientists, constantly seeking out new, rare, and undiscovered ingredients—such as the elusive New Zealand king crab, found in the icy waters off Stewart Island. His cuisine is an extension of the land, with dishes that celebrate the local bounty in a way that respects its natural state. Each dish tells a story about the Central Otago landscape, designed to provide diners with an experience inextricably linked to the region.

Instagram: @chefvaughanmabee @amisfieldrestaurant
Facebook: https://www.facebook.com/chefvaughanmabee/
Restaurant web site: https://amisfield.co.nz/restaurant/
Restaurant address: 10 Arrowtown-Lake Hayes Road, Frankton, Queenstown 9371, New Zealand

Artykuł Vaughan Mabee pochodzi z serwisu The Best Chef.

Chef Himanshu Saini of Trèsind Studio masterfully blends Indian traditions with modern techniques, crafting an innovative dining experience that celebrates India’s culinary diversity. He highlights dishes from various regions of India, with a special focus on vegetarian creations, which he elevates to an art form. 

The Best Chef: What is the story behind Trèsind Studio?

Himanshu Saini: Trèsind Studio is about serving Indian food from different parts of India. Usually, Indian food is all about North Indian food, and other parts of our country are not really highlighted and the cuisine is so vast. That has become our challenge to promote Indian food in every sense touching the key areas of our cuisine and culture. So, you would find dishes that are all about spices or flavors and techniques native to that region along with the story of the landscape. Trèsind Studio was born in 2018 and it was like an experimental project inside Trèsind restaurant. It was a 20-seater experience and we never knew that it would be accepted in Dubai because back in the day 5-6 years ago Dubai was not about fine dining experiences and Indian food is very popular among locals, but it is not as popular as Japanese or Italian cuisine and I think that has become our agenda that we want to highlight our cuisine in a sense where it is no less or more than any cuisine in the world. For me, it is one of the tastiest cuisines in the world and I think the vegetarian food out of India is perhaps the highlight, even in our menu experience 50% of the menu is vegetarian, it is plant-based and we support it as much as can from our rooftop garden outside which we reset twice in a year. So whatever fresh products we can grow ourselves like the cactus, the flowers, the bananas it is all something we grow outside and I think the pairing program of the restaurant is so unique I think it offers a complete experience where we showcase a synergy between the restaurant and the bar program and everything from an ingredient perspective is utilized in the bar kitchen where we try to support the spices ingredients in a sense where it balances out the strong nature of our cuisine and at the same time makes every following course more palatable.  

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

Himanshu Saini: I am from old Delhi and it was quite common back in the day that the extended family used to live together. In my maternal grandparent’s house, there were almost 50 people who lived under one roof and you can imagine the kitchen of this house which was like a professional kitchen. Each of my aunts in the kitchen has a designated job. Somebody’s job was to do the dough for the bread and then one aunt’s job was to do the sourcing of vegetables, cleaning, washing, and cutting. My grandmother would be the one who would come in the end to do the final tempering of the dish. So I have grown up within those surroundings and being the mama’s boy I always followed my mom in the kitchen. It was quite astonishing to see how everyone worked in tandem like a team. As I said it was like a professional kitchen and I think many of those memories stuck with me when I was growing older. 

The Best Chef: Which plays a greater role in success: hard work or talent?

Himanshu Saini: I always say that for me hard work beats talent every time, so you may not be very talented, I was not very talented but I think it was the hard work, it was the vigor with which I wanted to represent my country. I think I am the ambassador of my country in terms of cooking with many other chefs because I have taken it personally that in my cooking cycle if I give importance to Indian cuisine, make it more popular in the world I think my agenda of being a chef will be accomplished and at the same time as I said you must evolve with your cuisine then look into somebody else’s cuisine. Of course, you go ahead, you make a start, and you train in many other kitchens but you always remember your foundations where you were born, your culture and you should always look forward to pushing that because Indian food is still not very popular and I think it has all the strength to go big in the world. It is a very bright moment for Indian food and you would see down the line in the next five years you would see many other Indian chefs doing justice to our cuisine.

The Best Chef: How Indian cuisine is influencing the culinary scene in Dubai?

Himanshu Saini: I think Dubai is such a sweet spot, it is just in the center of the world and now everyone passes through Dubai. The population here is so cosmopolitan but at the same time, we have a strong Indian presence in Dubai, almost 30-40% of the population and India has shared so much mutual respect with UAE as a partnership. The way how the countrymen from India are accepted in this part of the world is so heartening. I came to Dubai 10 years ago and I think this is my first home I would say, it is like a home away from home and it is a city that is of course continuously on the path of evolution, you come every year and you would see a different city altogether and I think the culinary scene has also evolved in the last five years. I think much more after Covid the city realized that it must thrive on the home-grown restaurants and you can see now so many chefs who were not even pursuing this profession but have certainly found interest in the cuisine in the gastronomic world and there are so many unique restaurants who are run by people who are not chefs but they are doing amazingly well and now you see the global attraction, what Dubai has made it possible, so many chefs have moved to the country, has opened up amazing restaurants and I think it is a city which has a great balance of the fine-line restaurants now and of course with the home-grown local restaurants promoting local cuisines in terms of spices, in terms of the best produced from the world, in terms of so many organic farming which has started with new developments in this part of the country and I think it is ticking all the boxes which is required to become the global destination in the world. 

The Best Chef: What would you like to change in the gastronomic industry, and in what direction do you hope the culinary scene evolves? 

Himanshu Saini: I think it is about moving towards originality. When you are doing a cuisine, for me it is always very important to bring out the aspects which are not seen. It happened 20 years ago, 25 years ago when new dishes were born. What I see now is almost about reinventing classics, it is if a chef can do one dish that becomes a new classic, the new trend. It happened 20 years ago with ElBulli, with Alinea with Thomas Keller. They made those dishes that eventually became classic and they came from nowhere. It is all a combination of their juices from the head with the tempering of the spices. I mean to say originality that you make new classics now so that the younger generation can reinvent those classics in their time. Every chef should make one at least. This is my agenda. If I give one classic to my country I think it is another tick from the checklist. You see everyone reinventing what has already been invented. You see a trend being repetitive in many other restaurants now. In my restaurant we have a simple philosophy where I would not use caviar, I would not use truffle, and there is no foie gras. So when you limit yourself with ingredients that are easily accessible in the first place and can easily form a base of any dish, you challenge yourself and when you challenge yourself like that then you come up with ideas which have not really been seen.

The Best Chef: Can you provide an example of a new classic that you anticipate becoming a staple in the culinary world?

Himanshu Saini: Like crystal bread, you know. Can somebody make something like that? You know it is now crystal bread, is something that you would see 20 restaurants making. Spherification for example happened with so much knowledge and scientific research but then what do you say is the new classic in the last five years? For me the five volumes of El Bulli or modernist cooking still hold value because some of those ideas, like Andoni from Mugaritz, is the one that can define what is a new classic. Because the dishes, the experiment, and the technique sometimes have been born in that kitchen. So for example a basic spherification is what was the reference point before nothing. Who would know a sodium alginate can mixed with a calcic and you make a thin spare with the liquid inside. Who would know that would happen one day?

Instagram: @chefhimanshusaini @tresindstudio
Restaurant: https://tresindstudio.com/
Restaurant address: Rooftop East, Nakheel Mall, The Palm Jumeirah, Dubai, UAE

Artykuł #FOODMISSION 2024 – Himanshu Saini – Trèsind Studio, Dubai, UAE pochodzi z serwisu The Best Chef.

Cristian Santomauro is a pizza chef, known for dedicating himself to reviving the ancient Cilentan tradition of “ammaccata” pizza. Made with heritage grains, this unique recipe was once prepared by local women (including Cristian’s grandmother) and showcases the region’s agricultural history. He prepares the dough by hand, emphasizing artisanal craftsmanship. As an ambassador of the Mediterranean diet, Cristian promotes healthy, sustainable eating while preserving authentic flavors and traditions. His pizzeria offers a distinctive taste of Southern Italy’s rich culinary heritage.

THE BEST CHEF: What is your opinion about the “Ammaccata”?

Cristian Santomauro: For me, the “ammaccata” is a means to reach the meaning. It is the means that carries values. It’s not just about making pizza and I think it’s amazing how that popular dish has the ability, through a thought, that has such strong values that automatically pass down themselves, from one person to another. I hope that in the future — even if there is already a cultural movement around the “ammaccata” — this means will be able to go forward on its own and carry the values on its own.

THE BEST CHEF: What is the primary animal source in your original recipe?

Cristian Santomauro: Our region is known for raising goats, rather than buffaloes, as we are a territory dedicated to grazing, rather than livestock farming. So our original recipe includes some goat cheese.

THE BEST CHEF: What led you to be recognised as “Ambassador of the Mediterranean diet”?

Cristian Santomauro: I don’t think it’s about whether my pizza is good or not, as that’s always subject to opinion – although it is worth tasting! The real focus is not on merely recovering the tradition, but on enhancing this special moment: a convivial occasion dedicated to the Mediterranean diet. My recognition also comes from having revived traditional grains. My role is to promote these traditional grains and highlight the significance of the moment, with a focus on the Mediterranean diet.

THE BEST CHEF: What makes your dough distinctive?

Cristian Santomauro: Using traditional grains, it’s very complicated to work with them and to bake with them. The dough is made by hand in various wooden containers; we only use sourdough and a little salt. The dough is almost brown and as you can see from the texture, it spreads on its own, which is why it is named “ammaccata”. The colour you see is given especially from fine grinding of fibers, as well as from the sourdough.

Instagram: @lammaccata
Restaurant address: Via Quattroponti, 84040 Casal Velino SA, Italy

Artykuł #FOODMISSION 2024 – Cristian Santomauro, L’Ammaccata – Antica Pizza Cilentana, Casal Velino, Italy pochodzi z serwisu The Best Chef.

Paul Ivić

TIAN

Paul Ivić is an acclaimed Austrian chef renowned for his dedication to plant-based cuisine and his advocacy for sustainable food practices. With Croatian and Tyrolean roots, Ivić’s culinary journey was shaped by his upbringing in regions where food was closely tied to the land, with a focus on quality, minimal waste, and respect for nature. His personal experiences growing up in a rural environment, surrounded by fresh, home-grown ingredients, instilled in him an early appreciation for the purity of flavor and a deep commitment to preserving biodiversity.

Ivić’s approach to cooking is rooted in a holistic understanding of food, emphasizing the importance of soil health, sustainable farming practices, and fostering a sense of collaboration within his team. He values mentorship and encourages creativity in his kitchen, working closely with local farmers to source the best ingredients and explore new plant varieties. His innovative “food lab” is a testament to his forward-thinking approach, constantly experimenting with new ideas to reduce food waste and improve the quality of plant-based cuisine.

Ivić sees the role of the modern chef as one that extends beyond the kitchen, encompassing marketing, science, and social responsibility. 

Instagram: @paul_ivic  @tian_restaurant_wien
Restaurant web site: https://www.tian-restaurant.com/wien/en/
Restaurant address: Himmelpfortgasse 23, 1010 Wien, Austria

Artykuł Paul Ivić pochodzi z serwisu The Best Chef.

Gregoire Berger

Ossiano

Native of Versailles, Paris, Chef Grégoire Berger was raised in the Morbihan region of Brittany in France, where he graduated from the CFA, the prestigious culinary institute in Vannes. Immersed in the region’s rich culinary traditions from a young age, Berger honed his skills alongside his mother and grandmother, developing a deep appreciation for the art of cooking.

As one of the most influential chefs of his generation, Chef Berger’s culinary style blends the classic techniques of French cuisine with innovative approaches, creating dining experiences that push the boundaries of gastronomy. His career gained international prominence with his role as Executive Chef at Ossiano, Atlantis The Palm in Dubai, where he has earned acclaim for his unique seafood-focused menu and commitment to sustainable practices.

Berger is celebrated for his dedication to local and seasonal ingredients, often collaborating with artisanal producers to ensure the highest quality. His remarkable ability to weave together tradition and modernity has established him as a leading figure in the culinary world, continuously setting new standards for excellence.

Instagram: @gregoireberger @ossianodubai
Restaurant web site: https://www.atlantis.com/dubai/dining/ossiano
Restaurant address: Ossiano, Atlantis The Palm, Crescent Road, The Palm Jumeriah, Dubai

Artykuł Gregoire Berger pochodzi z serwisu The Best Chef.

Chef Mohammad Orfali of Orfali Bros (Dubai, UAE) is a celebrated culinary talent renowned for his innovative approach to Middle Eastern cuisine. With a flair for blending traditional flavors with modern techniques, Chef Orfali has earned acclaim for his creative and visually stunning dishes, elevating the dining experience at his renowned restaurant. His dedication to quality and passion for gastronomy make him a standout figure in the culinary world.

The Best Chef: Why did you choose a career as a chef?

Mohammad Orfali: It was a mistake to be honest. Not a mistake, it was an accident. I went to culinary school in 1994, and at that time I graduated from grade nine. In Syria, you have to get a certain score to go to high school, so it couldn’t work with me. The only option was culinary school. I had no clue what was cooking at that time. I entered the school and I felt like, you know, that’s an interesting career. And to be honest, I never regret why I’m a chef. So I started in 1994. I still have a lot of obsessions about cooking. 

The Best Chef: Can you describe the progression of your career and what led you to where you are today?

Mohammad Orfali: So, at the end of 2005, I decided to come to Dubai to learn English because my dream was to go to Europe, to go to France. I felt like if I spend about two years in the city, I will learn a little bit of English, I will save some money, and then I will go to study somewhere in France. I did that, but after four years when I went to France, no one spoke English over there. Everyone speaks French, that’s normal. And I felt I have no link with the type of food. I have no link with memories there. But everyone graduated from culinary school. They learn about the French curriculum. They started like, you know, from haute cuisine. This is like, the basics for any, or the fundamentals of cooking for any culinary school in the world. So, I felt like it’s good to know about that, but also it’s not my culture. So, I decided to come back to Dubai and I was lucky to be on TV. So I’m a TV chef. I started cooking in 2011 on TV until 2020. And after that we opened Orfali Bro’s with my brother.

The Best Chef: How would you describe the culinary scene in Dubai?

Mohammad Orfali: The food scenes in the city get more involved, more different. I remember when I came here there was more international cuisine from chefs coming from abroad to open restaurants in the hotel. Now I can see more local talent, more local chefs like Orfali Bro’s, like Tresind Studio and so many Ossiano, it’s like homegrown restaurants and they are doing great things. Everyone offers something different than just international cuisine. I think everyone offers food that belongs to his story, belongs to his history, background, philosophy, etc. So I think within another five years, you will find different things that come from Dubai. New recipes, might be worldwide, that will be invented in Dubai. 

The Best Chef: What type of cuisine is featured at Orfali Bro’s?

Mohammad Orfali: Well, in Orfari Bro’s, we don’t serve Syrian food. We make Orfari cuisine. Orfari cuisine, that’s me and my brother, and our journey started from Aleppo to Dubai. So, I have a few dishes on the menu that represent who we are. But we decided at Orfari to make a new cuisine, called Orfari cuisine, which represents the Dubai community. You can see the menu has different diversity. It gives us the freedom to do what we want to do. If we put myself in a box into a category, let’s say, Syrian food or modern, nothing wrong with it, but I don’t want to put myself in a box and limit myself with only one type of cuisine. So we are a cuisine of ingredients. We focus on taste, taste, taste, taste, and then textures and ingredients. These are the three things that we stand by. So we can see my food, it has, from the modern school, it looks uneasy sometimes, but it’s very complicated from the kitchen. And we love ingredients, so we like to take one ingredient and manipulate it differently. 

Artykuł #FOODMISSION 2024 – Mohammad Orfali – ORFALI BROS, Dubai, UAE pochodzi z serwisu The Best Chef.