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'How does a chef have a life outside of work?': Mohamad Chabchoul

The chef of Grand Millennium, Business Bay, tells us his kitchen secrets

Your favourite memory of food.
Making crepes and pancakes in the kitchen with my mom. When I was very little, I used to get up every day and sneak into the kitchen to watch her preparing breakfast until I was old enough to start helping and preparing her recipes myself - those are my first and favourite memories of food.
What's the most challenging part of your job?
The challenge common to every chef: how does a chef give 100 per cent all the time and have a life outside of work? This is easy to complain about, but harder to solve.
Do you have a personal mantra or motto that drives the way you cook food?
Have more than you show and speak less than you know. I believe actions speaks louder than words, so it's all about walking the talk.
If you could cook for a high-profile personality, who would it be and what would you serve him or her?
As I am a bit of a football fanatic, I would love to cook for Cristiano Ronaldo. I would serve him a signature Salmon Pearl with grey shrimps, sea urchin dressing, vanilla oil and micro greens. As he comes from an island, I believe Ronaldo would love seafood and, being an athlete, I'm betting he likes to eat healthy.
How often do you eat out? What's your favourite place around town?
Any time I am off, I like to go and check what's new in the market and get inspired by what I see. My favourite place is Anise in Dubai Festival City: their seafood night is simply amazing -a place where you can eat fresh food cooked in front of you with lots of options.
After cooking all day, do you cook for yourself at home too?
Yes, I love to cook for my wife and my two angels.
You're asked to invent an unusual dish - what would it be?
Smoked goat cheese brulee served with apple and beetroot caviar. It's a simple dish but the attention to detail, with preparation and smoking done in front of the guests, would make it unique.
Who do you admire most in the culinary world, and why?
The three-Michelin-starred chef Pierre Gagnaire: he is a great chef but very humble. I had the pleasure of working with him twice for big events and was enchanted by how he treats and presents food.
Favourite comfort food?
The Lebanese manakeesh is my favourite. I can enjoy it at any time of the day.
One ingredient/ dish you can't stand, and why.
I am not a big fan of cauliflower, as I find the taste quite flat. I would have to add quite a few spices before I found it interesting.
If you could choose a last meal, what would it be?
A sandwich of grilled halloumi with baby rocket and pomegranate molasses, with a touch of sumac aioli.
Your favourite culinary destination, and why?
Thailand. I adore street food and the variety there is simply great. I have been to the country a few times and love to take inspiration from their ingredients, twisting them into something different.
- Staff reporter