Michelin chefs head to Dubai for Stars, Food & Art


April 3, 2012

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The culinary event will see Michelin chefs gather at the Sofitel Dubai on Jumeirah Beach. Participating UK chef Cyrus Todiwala explains more

Interview by Charlie Lyon |HotelierMiddleEast.com

On April 3, 2012 seven internationally renowned chefs, together representing 12 Michelin Stars will gather together at the Sofitel Dubai Jumeirah Beach hotel to create what the organiser describes as an ‘exceptional experience with good company sharing excellent food, wine and culture’.

The event is a gala dinner, usually hosted in France, Germany and the UK, but this time the chefs will create their signature dishes for gourmands of Dubai.

cyrus-1-webWhat are your expectations?

I have been to Dubai several times before and I am sure that this event will turn out to be a superb one. I expect to have a great time preparing dishes for people who have a discerning palate and who enjoy great food. I am very much looking forward to the challenge.

What attracted you to attend?

Dubai has always had an element of charm to it. When I was asked I thought my kitchen would be a brilliant addition to the fabulous menu already on offer.

Can you give us an idea of the dishes you will create?

My main goal is to let the guests enjoy a little culinary tour of India – a plate with five mini portions of tasters from five different regions of the sub-continent.

How do you think the typical Dubai customer will respond to your menu?

I have done various events in Dubai before and they have always responded very well. I hope the same will apply this time, since the dishes are well-selected and appeal to most palates.

What do you think are the challenges of creating world-class food in the Middle East?

Sometimes the availability of good-quality ingredients is a challenge, and the planning from a distance can be difficult, but besides this, there are very few. One can most easily create world-class dishes in the Middle East.

How did you feel when you received your first Michelin accolade and what advice would you give ambitious chefs looking to achieve the same?

I think the very first thing is to ensure that one has a superb platform to work from. The stronger the base, the better your chances. Your excitement should never be curbed.

What trends are you predicting for 2012?

In Britain we have an exciting year ahead with the Olympics at our doorstep. Much will happen but above all else, with the slow economic trend, we will need to continue to provide good value dishes and keep soaring costs to a bare minimum so that these do not impact on our sales.