'There's no great chef without a great team'

Your favourite memory of food.
The first time I tried foie gras at L'Auberge De l'lll by the Haeberlin family in Alsace France. It was the best foie gras I've ever had in my life. In the middle of my meal, I thought of ordering another slice of toasted bread and, without even asking, the waiter offered me another one. It surprised me that he'd read my mind so quickly. I always believe that good food combined with great service is the true definition of perfection to a meal.
What's the most challenging part of your job?
To stay serious. I am very serious when it comes to performing my job and leading my own team, but I also like to make jokes with them to ease tension and boost their mood at work.
Do you have a personal mantra or motto that drives the way you cook food?
Being a great chef is not just fuelled by passion or determination. For me, there's no great chef without a great team.
If you could cook for a high-profile personality, who would it be and what would you serve them?
His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice-President and Prime Minister of the UAE and Ruler of Dubai. I have very high respect for him and everything that he has accomplished, not only in Dubai but in the UAE. It would be an absolute honour to be able to cook for him and his family. I would prepare a collection of traditional French dishes, including Veal Truffle Blanquette as the main course.
How often do you eat out? What's your favourite place around town?
Twice a week, at least, with either friends or family. My favourite place right now is At.mosphere, Burj Khalifa. I absolutely love their food and ambience.
After cooking all day, do you cook for yourself at home too?
Never. My wife was a chef and I simply love her cooking!
You're asked to invent an unusual dish - what would it be?
I would probably combine tradition with modernity - just like how all the Porsche cars were designed - and I would call that dish Casimir Gloubi-Boulga [after the favourite fictional dish of the Casimir dinosaur, a French children's cartoon character]. That cartoon series is the reason I became a chef. I'd name the dish in the hopes it will turn into something real and special.

Who do you admire most in the culinary world, and why?
Three-Michelin starred chef Yannick Alleno - he is my mentor and I really admire his personality and passion for cooking. He is truly an amazing chef.
Favourite comfort food?
Homemade tomato pasta: it's easy but, at the same time, difficult!
One ingredient/dish you can't stand, and why.
Tomato ketchup. It's just unacceptable.

If you could choose a last meal, what would it be?
I'd have my favourite dish: homemade tomato pasta! I really love the flavours and taste of this dish, as they imitate my own personality!
Your favourite culinary destination, and why?
Tokyo, Japan - they have exceptional dishes and great hospitality.
Where can we find you, when not in the kitchen?
On Al Qudra Road, most probably with my bicycle. Biking is my sport!
- Staff reporter