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Sweet taste of success, June 2010
Winning Pastry Chef of the Year once is hard enough,but winning it twice in a row is even harder.Chef Achala Weerasinghe, award-winning Pastry Chef at the Renaissance Deira, explains to Gulf Gourmet exactly why the judges chose him for two years running....Download this Article Fated for success, April
Gulf Gourmet talks to Chef Tarek Mouriess, Executive Chef at the Fujairah Rotana Resort & Spa, about what it means to be a chef, and the element of fate in life....Download this Article Making of a legend, March 2010
Juan Mari Arzak needs no introduction in the culinary world.A chef par excellence, he’s witty, wise and offers a wholesome culinary experience at his restaurant, Arzak, in Spain. Gulf Gourmet chats with the prolific 68-year-old who admits one is never too old to cook. Download this Article Chile 2010, February 10
ECG delegates who attended the WACS Congress 2010 in Santiago, Chile talk about their experience there, and share what they came back with Download this Article
Commitment to excellence, January 10
Chef Peter Hallmanns, Advisory Chef, Fonterra, talks to Gulf Gourmet about his passion for training, and how he intends to put it to good use to develop the Junior Team for the ECG. Download this Article
The Chef's Table, December 09
Chef Derek Flynn, Executive Chef, The Light Group – Dubai, chats with Gulf Gourmet about cooking for Marlon Brando and a disastrous Valentine’s day dinner. Download this Article
On the Cutting edge, November 09
Chef Juraj Kalna, Executive Chef, The Edge Restaurant and Lounge, and his team has repeatedly made history this year – first at the Emirates International Salon Culinaire by bagging the top three slots, and next at the Junior Chef of the Year competition, taking home the top four titles. Now, the region is pinning their hopes on him to bag the coveted Global Chef title at the upcoming WACS Congress in Chile. He reveals to Gulf Gourmet the secret behind his roundbreaking success and his plans for the future.
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Chef by heart, October 09
Born and brought up in Columbo, Chef K A C Prasad, Executive Chef, Miramar Al Aqah Beach Resort, was only about 16-years-old when his family moved out. “It was a good change for me. The hectic life of a big city had made me an angry young man,” he smiles. Download this Article
Coffee and Conversation, September 09
Chef Anil Kumar, Corporate Chef,Lotus One – Convention Tower, DWTC, is a humble man. That’s because, he feels, he is a chef. At the top of his game as Corporate Chef with George V leisure and Hospitality group, Chef Anil has come a long way from Orissa, India, where he started his career as a banker. Today, he handles all the F&B operations under the group, innovating and introducing new ideas to complement the luxury group’s activities. Download this Article
More than a professional, Grill of the Month, July 2009
As Rabie Issa’s completes 13 years at Nestle Professional, he gets ready to begin a new chapter in his life – moving to Kenya to spearhead Nestle Professional in East Africa. He talks about the secret to his success and his most memorable moments with Gulf Gourmet. Download this Article
Dessert in the Desert, June 2009
As you find yourself drawn to the irresistible chocolate mousse, fruit tarts or gateauxs in the display, be sure of one thing - Chef Christophe Sapy, Executive Pastry Chef, Le Meridian Hotel, Airport, likes to keep it simple. He shares his tips and tricks with Gulf Gourmet. Download this Article
The Italian Kitchen, May 2009
“As soon as he hit 13, he opted to finish high school in a specialised hospitality school in Ravenna, Northern Italy. For the next five years, he learnt the art of preparing Italian cuisine, and during the summer holiday, at 14, he undertook his first internship.” Download this Article
The Chef's Table, March 2009
Single and loving it, Chef Hadi Al Awar, Executive Chef, Paul’s, explores his adventurous streak with Gulf Gourmet.
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The Chef's Table, February 2009
Matter-of-fact, down-to-earth, live-for-the-day – a cool and collected Chef Colin Campbell, Executive Chef, ABELA & CO, reveals the exciting sides to his personality to Gulf Gourmet. Download this Article,
Flying High, Grill of the Month, December 2008
The only thing constant in our lives is change. Join me as we bid a warm farewell to Chef Heinz and his family as they embark on a new journey - this time, to go back home to the UK. Chef Heinz has always been a supporter and avid reader of our magazine and it is only befitting that this column, started with his story in the launch issue, ends this year with that same story. The only things added to it are the wonderful memories. Download this Article
The next big thing, June 2008
Chef John Sloane, Executive Chef, SATS, Singapore and Continental Director Asia for WACS, lets down his guard in conversation with Gulf Gourmet
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Son of the city, May 2008
Awadh Seghayer Al Ketbi, Executive Director, Dubai Convention Bureau, shares his life and insights into the phenomenon that is Dubai
Grill of the Month Article
At home away from home, April 2008
Chef Otto Weibel has the perfect recipe for success. Work hard, party harder and make time for your loved ones. He tells us how he has managed to strike that balance in his life. Grill of the Month Article
The Chef’s Table, Grill of the Month, March 2008
At the Chefs Table with Chef Patrick Lannes, Chef Director, Le Royal Meridien Beach Resort and Spa and Grosvenor House, Dubai Download this Article
To Dubai with love, February 2008
Michael Henssler, General Manager and Regional Director of Kempinski Hotel, Mall of the Emirates, shares his successes and aspirations with us
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Take the plunge, November 2007
Life can be unpredictable, and Andreas Flückiger, general manager, Radisson SAS, Deira, has always challenged it head on. He sat down with Gulf Gourmet to share some of the lessons he has learned along the way. Grill of the Month Article |
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