'I'd love to serve Lionel Messi some veal escalope Milanese'

Tête-à-tête with Rohan Ariyasena, executive chef, Eggspectation

Your favourite memory of food.
My mother didn't cook meat at home, so when I was a child, my father and I would experiment in the kitchen and we eventually learnt to perfect meat curry - our version of it is fantastic! And it's a memory that really stands out for me.

At what point did you realise or decide that you wanted to become a chef?
When I moved out of home, it was hard for me to find food I liked. It was then that I decided to cook my own food - which eventually led me to culinary school.

What's the most challenging part of your job?
Supply chain of products. When suppliers don't maintain the consistency of supply, we are forced to look elsewhere for products, while having to manage quality, as customers can identify the difference immediately. Finding products that our customers will enjoy is our main priority.

Do you have a personal principle that drives the way you cook food?
My main principle is to cook with the least amount of oil and ingredients, so as not to kill the original taste of meat or fish. I don't enjoy working with artificial seasoning at all.

If you could cook for a high-profile personality, who would it be and what would you serve them?
I'd love to serve Lionel Messi some veal escalope Milanese with arugula and Parmesan salad.

How often do you eat out? What's your favourite place around town?
I eat out once a week, especially on my kid's weekends. My favourite place is Salmontini in Mall of the Emirates. I really like their sushis, makis and sashimis. They make the best salmon in town.  

After cooking all day, do you cook for yourself at home too?
I usually don't, to be honest. I like to eat my wife's cooking. Although she is not a professional cook, she makes very delicious food.

Who do you admire most in the culinary world, and why?
Chef Paul Bocuse. He is considered an ambassador of modern French cuisine and has made many contributions to the world of French gastronomy. In fact, he created the world's most famous truffle soup in 1975!

If you could choose your last meal, what would it be?
Cep mushroom risotto with arugula, Gorgonzola cheese, a touch of cayenne pepper and S'mores French toast.

Favourite comfort food?
Goat cheese salad with a combination of sundried San Marzano tomatoes and pesto sauce.

You're asked to invent an unusual dish - what would it be?
Seafood linguini pasta in passion fruit marinara sauce!

One ingredient you can't stand, and why.
Cloves - because one bite can kill the appetite for a dish.

Your favourite culinary destination, and why?
France is the place for me. The French use many aromatic herbs to impart their signature flavours to every dish. Every region in France has its own way of creating dishes and, as chefs, we can adopt and incorporate these wonderful methods and combinations in our cooking too.