How to avoid being a mediocre chef

On the popularity of Japanese food
Japanese food is light, tasty and very healthy. When you eat Japanese food you can really taste the flavours of the dish.

The F&B industry in Dubai
There have been major improvements as well as a lot of changes in the last three years in Dubai. Several well-known chefs have opened up their restaurants in the Middle East, expanding their operations, and this has raised the level of quality products in restaurants. However, it is still costly to import quality products [to this part of the world].

On celebrity chefs opening restaurants
It is good competition among the restaurants, if the quality of food remains consistent. Having the name of a celebrity chef on the menu does not denote the ‘recipe’ for success — it is a combination of experienced staff, quality products and maintaining that consistency of quality that contributes to the success of an outlet.

Favourite cuisine
Japanese and French.

Learning to cook
Anyone can learn to cook, but you need the passion for it. For me it was very difficult to remember regular lessons at school, but I never have problems remembering the ingredients of a recipe. This applies to any job, where if you have a genuine interest, you will find it easier to execute the job.

On starting out in the industry
It’s a lot easier now. Working hours are better organised than they were before, and there are a lot of jobs available in the food and beverage industry now. To do well, you’d need to work really hard with the same chef for about two years, and then try to get some international experience. My advice for chefs starting out would be: don’t take the easy way out; you need to be the best to succeed. There are enough mediocre chefs. The most important thing is to really love your job; otherwise you won’t survive the working hours!

On what he would be if not a chef
If I wasn’t a chef, I would be a wine maker. Being French, it is typical to enjoy a glass of wine every day. Moreover, in France, there is a strong relationship between food and wine. Maybe this is because wine and food have evolved alongside one another. That’s why some of the best French recipes have wine as an important ingredient. It’s often said that for every food there is the perfect wine. In fact, in France wine is even drunk as an aperitif.

The success of Nobu
Nobu was a pioneer in giving a modern flair to Japanese cuisine 15 years ago. With a powerful built-in customer base of countless celebrities, power brokers and sports icons, Nobu sets itself apart from others by defining a sensual and fun experience that is like no other and that keeps clients returning again and again, year after year.

His cooking philosophy
Simple, tasty and presentation, using the best quality produce.