1.Why did you decide to become a chef?
I was raised in a family that loves food, a family that goes the extra mile to discover different cuisines, their origins and ingredients; this is why the culinary field was always in my head and the decision came quite easily! Post-graduation, my first culinary job was at a Michelin Star restaurant in London called Roussillon (currently closed) in London.
2.Why did you choose Lebanon?
Over the years, I had the opportunity to work in different international chains, through which I developed firm friendships with all employees among them Daniele Vastolo who, is currently General Manager of Kempinski Summerland Hotel and Resort!
Daniele and I worked together in Kuala Lumpur in 2005, and ever since then he has been a huge support and lover of my cuisine. We have previously discussed my visit to Lebanon, yet we were "cooking" something special, and finally today is the time to tailor-make something special for Daniele and for Kempinski Summerland.
3.What are your expectations for your event in Kempinski Summerland Beirut?
Last month, Kempinski Summerland's executive chef, George Mansour visited me in Antwerp, where he spent a week in the kitchens of the Dôme Restaurants. At the end of the week, we sat together and asked ourselves: With the resources we have, with my philosophy in the kitchen, what are the best dishes that would make the Lebanese feel as if they were having a fine meal in London? Therefore, we came up with a menu of six dishes based on our offerings at Dôme. We tailor-made a unique experience of four days where we moved the Dôme Restaurant to Candelabra Restaurant.
4.What's your favourite cuisine?
There's nothing like discovering exciting new flavours while exploring the world and me, being a citizen of the world and a food lover, I can say that I love all cuisine. I definitely prefer homemade, truthful and authentic food!
5.Is there a chef you admire the most?
The list is verylong;there are many international chefs that I respect like:
- Alain Ducasse, a French-born Monégasque chef who holds three Michelin stars and operates a number of restaurants including Alain Ducasse at The Dorchester.
- Alain Passard, a French chef and owner of the three-star restaurant L'Arpège in Paris.
- Joël Robuchon, a French chef and restaurateur, titled "Chef of the Century" by the guide Gault Millau in 1989and awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976.
- Pascal Barbot, a French cook born in Vichy and holding Michelin stars who has been one of the pioneers of a new generation of French chefs anxious to distinguish themselves from the old culinary school. Owner ofL'Astrance restaurant in Paris!
- GagganAn and, Indian chef and the owner and executive chef of the progressive Indian restaurant Gaggan in Bangkok, Thailand.
- Magnus Nilsson, a Swedish chef holding two Michelin stars andhead chef at the restaurant Fäviken in Swedencurrently ranked the 57th best restaurant in the world.
6.If you were told that your food cost was high, what five things would you look at first?
Well, when someone goes to a gastro restaurant, it is not the food cost that they should be worrying about;instead,they should be looking for anexceptional experience. To be honest, it is very easy to replace high products and ingredients with other cheaper ones;but the guest will not have the same experience: the food will not be as good and not up to the standard. Moreover, one thing, I can assure all my guests: I will never compromise on quality!
7.What is the concept of Le Dôme and Dôme Sur Mer?
Dôme is a gastronomic restaurant and Dôme Sur Mer is a seafood bistro, both located in the Zurenborg area of Antwerp in Belgium!
My wife, Evangeline , and I , are waiting to welcome Lebanese culinary lovers in town!
