Without true dedication and perseverance, nothing is attainable. Quitting was never an option for Chef Dirk Heinen, and he recommends never giving up on your passions because that is what will bring you true happiness. Don’t think of money as a goal, but instead think of fulfillment as your true objective, and the riches will find you.
This mindset has taken him all over the world, spreading his knowledge starting from his country, Germany and all the way to Turkey, Sri Lanka, Seychelles, Egypt, Russia, Switzerland, Taiwan and for now, Kuwait.
Growing up in the butcher shop next door that his father owned in Germany, Dirk spent his playtime in the slaughterhouse. While he is thankful that his parents provided him with everything he needed, he still had to earn it. He believes that is what taught him discipline, the most important trait that an executive chef who manages hundreds of people everyday needs. Discipline was not something he learned over night, it came from years of planning and going through scenarios in his mind even during the night. Even on days when he works a 12- hour shift, he still goes home to dream of how successful and smooth his next day will be.
He started experimenting with different cuisines when he was 22 during a trip to Taiwan, where he tried grilled jellyfish and frog eggs. He strongly advocates that you should be open to trying things outside your comfort zone. “Never be afraid to teach people what you know… true sign of a great [chef] is full functionality in the kitchen even without his presence.” We sat down with chef Dirk on a lovely afternoon where he shared with us his story.
What inspired you to become a chef?
My father, a German master butcher inspired me to become a chef. After my Butcher apprenticeship, he guided me to start being a chef as it was his dream as a young man to be a famous chef.
What is your favorite childhood food related memory?
My old childhood friend’s grandmother made Spaghetti Pomodoro every Saturday for all the kids in the street. It was always amazing.
Who was your first food hero/chef inspiration?
Thomas Keller and Wolfgang Puck, both have been awarded three Michelin stars.
What dish did you create are you most proud of? And could you please describe it?
I am proud of any dish or recipe that I have created in the past. All of them are special.
What is your comfort food?
Fast Food but only for private use, hahaha. I enjoy a Big Mac from time to time.
Which country’s cuisine is your favorite? If you like fusion cuisine, which two combinations do you think is the most interesting?
I love Asian Food. It’s fun to combine Asian flavors and spices with classic European dishes.
What food do you refuse to eat at all?
As a chef, I believe you should at least try everything once.
What is your dream dish, one you would like to create in the future?
Any new dish that I created and will create is a dream dish.
What makes the Regency a unique place to work at?
The location is beautiful with stunner views, the architecture, the design and of course the team.
It must be challenging to oversee the kitchens and staff at Regency, how do you train the staff and coordinate so everything is perfect?
My brigade, my team includes 73 kitchen staff and 30 stewarding staff. So, constant training is the secret of success here. We average about 900 training hours in total, depends on season.
Special events like the Banquet of Hoshena can be difficult to handle, how do you manage?
The Banquet of Hoshena concept is very exciting to work on actually. Creating an entire menu from a projected movie is simply wonderful to me. In order to be successful, you have to always work with passion and be concentrated to the max. After all, any jobs you do with love and passion can be handled easily.
Where do you find inspiration to create these ideas?
The entire world around me inspires me. I am inspired 24 hours a day. I keep an open mind and open eyes, which gives me many new ideas.
How big are the kitchens and what is the most special thing about them?
Our main kitchen is huge, nearly 2500 square meter, which makes it perfect for heavy production.
There are a lot of foodies in Kuwait, what has been your general observation and what do you think makes the local scene different than anywhere else in the world?
Kuwaitis are generally well educated when it comes to food and they love trying new things, which makes them professionals when it comes to this field. Also, their worldwide traveling gives them great knowledge about food.
What is the most challenging thing for a chef?
The most challenging thing as a chef is keeping a good balance between being a leader, father, friend, and sometimes all the people you need to be. Try to always strike a good balance, people need to know they can depend on you and respect you.
What is the most rewarding thing for a chef?
The most rewarding thing is when my guests leave the restaurants happy. It truly is the biggest reward for me.
Where do you think the food industry is headed? What do you predict is going to be the biggest trend of 2020?
Heading back to the basics, using classic cooking techniques and working with local, fresh and organic ingredients.
What advice would you give to guests that would make any restaurant experience better?
Try to be more patient and celebrate your meals. Sometimes when you are in a constant rush you do not really enjoy the taste, feel and smell of the food as much.
What advice would you give to your younger self, when you first started your career?
I wouldn’t change a thing, I would do it all over again. My advice would be to work hard, play hard and never give up.
What advice would you give to aspiring chefs in Kuwait?
Always give your best, do everything with passion and never stop learning. This is the only way to success.
The Regency Kuwait is a Kuwait landmark located in the Salmiya district includes 50 suites of ultimate luxury and a variety of dining and recreational choices, plus a Ladies Lounge with 2 climate- controlled pools and separate indoor and outdoor dining. To book, call 2576 6666 and follow them on Instagram @theregency.kw.
All images by bazaar Studios
