Dubai is a melting pot of different cultures and tastes – what advantages and challenges does this offer to you and your team?
It’s a bit of a double-edged sword, having to cater to so many diverse nationalities. The food scene here is quite big and differs from country to country. For example, Arabic dishes in the region have commonalities but they differ in each country. The challenge when serving those dishes is that everyone is used to it being prepared in the manner of their home country, so they have different expectations.
How has the dining scene changed since you started out?
It has changed quite a lot. When I first started out in the dining scene here, there were more traditional restaurants where French cuisine took the lead. Chefs tended to be more "by the book" as opposed to taking risks with the dishes. Restaurants have now become more affordable to eat in and there is far less formalities when it comes to dining. People today want good value for their money. Foodie-ism has also become more popular and now, thanks to social media, people are more knowledgeable about food, ingredients and different cuisines in the world.
What are the key ingredients to delivering the perfect brunch for foodies?
It’s not just about the ingredients, it’s putting your heart and soul into those dishes. In terms of edible ingredients, I would say anything that is local, fresh, hormone-free and wild caught are key ingredients.
What star dish should everyone be able to make?
I would say hummus. It’s a four-ingredient dish that is so simple but can be so versatile that anyone can make it and create their own version of it.
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Al Hadheerah at Bab Al Shams Desert Resort is open for the al fresco season and has live entertainment to enjoy. For more information visit babalshams.com
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