My Breakfast: Twisted Cheese Omelette

My Knives: Global

Most Overused Spice: Cinnamon

Favorite Foodie Destination: The Wok, Dubai

Favorite Kitchen Gadget: Immersion Circulator

Favorite Food Aroma: Lemon Grass

Q: Where were you before you came to Kuwait?

Before coming to Kuwait, I worked for the Atlantis Hotel at The Palm Jumeirah in Dubai and at the Shangri-La Hotel in Abu Dhabi both in the UAE.

Q: Describe your favorite dish from your home country.

I love food that brings back my childhood memories.

Q: Name three ingredients you can’t live without in the kitchen.

Salt, butter and bone. If you pick any ingredients for a dish, and you missed out these three, you will never be able to meet your desired flavor and expectations. Salt provides the taste, butter gives the hidden flavor and bone is where the rich stock comes from.

Q: What is the most important part of a sandwich?

The most important part of a sandwich is fat. Without it, sandwiches will lack flavor. A bit of fat is healthy, but not when eaten excessively.

Q: How does your personality differ inside and outside the kitchen?

I definitely do not cook after work. The work kitchen has a lot of pressure from the time you enter it until it is closed. After work, I think it’s important to make room for personal time. I believe in the saying “work hard, play hard.”

Q: When you’re not cooking, what do you do for fun?

I enjoy spending time with family and friends.

Q: If you weren’t a chef, what would you like to be?

I would like to be in a position to serve my country. Being a Prime Minister with a lot of influence and authority would be my dream.

Q: If you could choose, what would your ‘last supper’ be?

If I had a choice, I would love to have Steak Tartare. The main reason for such a choice is because it has a pure taste. It is the only dish that enables you to determine whether the restaurant serves and uses good quality ingredients. From the dish, you could also feel if the chef who made it has a good sense of taste.