How Chef Rene Johari made his mark sans his father's network
Also in the issue interviews with Chef Farook Hatim Haniff, Chef Chef Sreekanth K S and more...
A 38-year-old executive chef with the enthusiasm of a child and the wisdom of a grandfather
The wisdom of the Executive Chef Rene Juefri Johari at DoubleTree By Hilton Dubai defies his age. Running big kitchen operations with a firm but gentle hand, he coaxes his team to bring their best to the plate every single day. Read about his motivational journey here..
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Hell’s Kitchen Dubai’s steak master and chef de partie
All his life, his father was in the hospitality business, but he did not want his son following him into the industry. Despite that, Chef Farook Hatim Haniff knew from his early years that he was meant to be a chef. Today working as the Senior Chef de Partie at Hell's Kitchen in Caesars Palace Dubai, he couldn’t be more sure he picked the right profession. Read more…
Study of Beef : Recipe by Chef Farook
“If you want to be a successful professional in this field, you should learn how a professional kitchen works”
An interview with Chef Sreekanth K S, Pastry Chef, Bab Al Qasr Hotel, Abu Dhabi on his culinary journey and his advice for young chefs. As a firm believer that you can be creative every single day in the pastry kitchen, Chef Sreekanth dreams of growing up the ranks to an Executive Pastry Chef. Read more…
Cold Cheesecake Strawberry Inspiration with Oats Biscuit Crumble : Recipe by Chef Sreekanth
Read the November issue of Gulf Gourmet for free
FROM THE PRESS
Avani + Luang Prabang appoints Marcus Freminot as the new Executive Chef
Chef of the week on the chefID app
Mito Lavilla, Head Chef at Al Forsan international sport resort
Post of the week on the chefID app
Image by Chamanthaka H Arachchi, Pastry Chef at Rikas hospitality group
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