Chefs' Corner

Chef Yoann Grillet's pan-fried scallops with Kenya bean tower and crustacean dressing.

Each month, a Middle East chefs tells HME.com about their culinary style, sharing kitchen tips and favourite recipes.

Here, Capital Club Dubai chef Yoann Grillet explains his redefining of Mediterranean cuisine...



My passion for cooking and creating fine food began at a young age in my home country of France — one of the world’s most famous food destinations, well-known for its divine cuisine. 

I was born and bred in Lyon, also known as the culinary capital of France, and chose to be a chef after being inspired by my father, who was a chef at a local restaurant.

I was lucky enough to develop an interest in cooking very early on and approached food as an art rather than a mere genre.

It also helped that it ran in my family, with my father being a chef., and as my grandparents come from Algeria that heritage gave me the opportunity to experience cuisines from elsewhere.

It was from them that I picked up the intricate, provincial approach of Mediterranean Spain.

Cooking from an early age gave me a unique start on my own, especially as I survived some tough environments and overcame a number of hardships early on.

After some necessary and hectic years paying my dues in Lyon, my approach started to pay off ; my culinary design and presentation brought more gravity to my work and I began to be noticed.

As a next step in my career, my standing brought me to Dubai as a chef de cuisine.

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Being young and recognised meant I could use my freedom to get more creative — and also try to steer things my way in the kitchen.

My culinary style is inspired by the cuisine of Southern France: light and healthy, with an emphasis on fresh ingredients, using sun-ripened vegetables like capsicum and artichoke.

My base is always olive oil, garlic and thyme. But I mix it with European and Asian elements such as Teriyaki sauce to serve up an innovative and inspiring taste experience.

I do not swerve much from my origins, but I am proud to say that I am always creating my own style on top of it, in the kitchen and outside.

I like to lead my team and demand open discussions of the new dishes I come up with, but I also constantly demand the best from them — and their loyalty and openness is another key to the success of my cuisine.

No matter how many awards it reaps, nothing compares to the reception I have had from the clients of the Capital Club; their appreciation of my signature flavour and unique approach.

And that is the greatest pleasure for me, bringing a lot of satisfaction.