Culinary talent in the Middle East matches the standard of international culinary hubs, say some of the region’s top chefs.
Commenting on Dubai’s Salon Culinaire, Beach Rotana sous chef Chamika Prabath said: “In terms of food art, the region is on a par with the US and Europe.”
Yuphin Khocksila, chef de partie at Al Bustan Rotana Dubai’s Blue Elephant Restaurant, added that increased competition in recent years had spurred chefs on to new heights. “The environment here is very competitive, so there is always a need to offer something better,” she explained. “Also, the region is home to many nationalities; kitchen professionals must cater to different tastes, which I think helps make us more innovative.”
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