Izu Ani on stage. Izu Ani on stage.

La Serre Bistro and Boulangerie head chef Izu Ani was was named Head Chef of the Year - Independent Outlet at the Caterer Middle East Awards.

Since its opening in 2013, La Serre has consistently been named among the best restaurants in Dubai, and Ani has been part of the team since its pre-opening. 

Ani was commended for his dedication to training and developing his kitchen team - he has spent time training his three senior sous chefs to a level where they can alternate taking turns running the kitchen service in his absence. 

He also ensure all his chefs get 2.5 days off work per week to balance the long hours they are required to work, therefore ensuring the team's energy and efficiency remains high. 

Commenting on the importance of training and developing a team, Ani said: "I’ve had great privilege in working for great chefs. Each time I’ve worked for chefs, they’ve imparted their wisdom and their experience on me. I believe that everything we have is not ours. So everything I’ve learned, is for me to share. I’m only a custodian of what I’ve learned so it’s my turn to pass it on to somebody else for them to profit from it and to pass it on to the next generation.

"I believe very strongly in it and I say that everybody that comes and works for me has to leave the place not just with a salary but with some knowledge and understanding of what they do. Without them, I can’t create what I do… it’s a partnership so I have to give back to them as much as they give me their time and dedication."

Ani is now working on opening the La Serre Research and Development Kitchen, a lab-come-kitchen where chefs can experiment with different ingredients, techniques and style. 

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Explaining the initiative, Ani said: "It’s an idea… when I was working in Spain I worked for chefs that had one and I saw so much that came from it. You learn and have time to understand the product or the produce. My belief is always that when you understand something, you own it; it’s yours. You’re not just pretending, and you can do so much with that understanding. You can be as natural as possible because you really understand the product and you don’t have to mask it.

Ani was presented the awarded by IFFCO culinary division CEO Andrey Dribney.

Izu Ani beat out stiff competition in the category. Other shortlisted nominees included Andy Toh Chye from Hakkasan Dubai, Fabio Nompleggio from Frankie's Italian Bar & Grill; Scott Stokes from Rivington Grill and Bar; Troy Payne from Cle Dubai; and Ryan Waddell from Reform Social & Grill, who was also named Highly Commented by the judges. 

The Caterer Middle East Awards were held at Atlantis, The Palm on June 10.

The gala event was sponsored by category sponsors Figjam, TSSC, Ronai, Meat & Livestock Australia, MMI, Aramtec, Baqer Mohebi, IFFCO, Pristine Belgium; water sponsor Acqua Panna and San Pellegrino, coffee sponsor Julius Meinl, and support sponsor Gourmet Olive Market. Also present were photobooth sponsor Pod You Like, and social media wall sponsor TintUp.