Michelin Chef: Oliver Glowig

Caterer Middle East caught up with Michelin-starred chef Oliver Glowig when he made a guest appearance at Bice Mare Dubai and talked about stars, ingredients, and teamwork

How would you describe your cooking style?

I run a kitchen that is consistently looking for great quality products, which in turn creates great dishes. Without great quality ingredients, the entire dish can taste different. I’m not a magician, I’m just a cook. If you give me great ingredients, I can surely cook a fine tasting dish. It’s a simple concept.

Why do you think Italian cuisine finds fans all over the world?

Italian food is loved around the world due to its lightness, flavours, fragrances, and most importantly, ingredients.

Your restaurant won two Michelin stars just eight months after opening; what was that experience like? Why do you think your work caught the attention of the anonymous Michelin inspectors?

I already had two stars for a kitchen I was earlier heading in Capri. However, it is true that after opening my own restaurant — Ristorante Oliver Glowig — in April 2011, the Michelin Guide gave me two stars just eight months after opening. It’s not normal to win two Michelin stars directly. You have to put in hard work consistently every day. As mentioned, the quality of the kitchen is important, but more so is consistency. Putting the perfect dish on the plate every day is key. I also believe service plays a great role. When serving the customers, we ensure we are in constant contact with the guests throughout their culinary journey. Finally, team work is most important in my restaurant. Without my team, I can achieve nothing.

What advice would you give young chefs entering the industry?

Always perfect your basics and then experiment and innovate. The real cooks are not the ones on TV shows but the ones who are in the kitchen for 10-12 hours trying to innovate and create the perfect dish. You have to keep practising and learning. The rest comes by itself.

Name three basic ingredients we would always find in your kitchen?

Olio di oliva extra vergine Italian, tomatoes, and fresh cheeses like mozzarella, burrata, ricotta.

Where do you want to see yourself five years from now?

Even five years from now, I will be at Ristorante Oliver Glowig, and also around the world promoting my restaurant and fine Italian cuisine. But who knows the future?

What is your signature dish?

I don’t believe I have created my signature dish yet. The future is important and one of the most beautiful things in our profession is that we learn more every day. There are always ingredients to discover and combine, giving us the possibility to create something new and magical every day.

To date, what has been your most memorable restaurant experience and why?

My mother-in-law’s house. I love the traditional and simple kitchen. I always find good quality food there.