Dutch chef at Hotel Indigo's Open Sesame opens up about life in one of Dubai’s busiest kitchens.

Where did you grow up?
Amsterdam. It really is one of my favourite places.

Did you eat your veggies?
Yes, of course. Veggies have always been a base for my diet since my childhood. White asparagus, spinach and kale sit at the top of my green list.

When did you know you wanted to be a chef?
I think I was about nine when I realised how much I loved food. It was about this age I began experimenting in the kitchen and it brought me so much joy.

What is your favourite food memory?
I have several. The first that springs to mind is this one day when my mum was cooking with my aunties. They were all standing in the kitchen, preparing food and laughing. They produced this amazing spread for a family celebration and it was so special.

Where were you trained, and how difficult was your training?
I was trained in Amsterdam, Holland, by British chefs. It was extremely difficult but also very exciting and fulfilling.

What inspires you?
Nowadays, social media makes it so easy to be inspired. I follow some Instagram accounts to see what the latest trends are and it can really give you some new ideas. But I still love a good old cook books and I collect them from places I have traveled.

Favourite kitchen equipment or gadget?
The josper grill is definitely my go-to kitchen equipment.

Best piece of advice you would give a home enthusiast?
Always cook with your heart.

Best cooking tip for a novice just getting into the business?
Stay passionate and true to your dreams, whatever that means.

What’s the most popular dish at Open Sesame and what’s your spin on it?
The grilled seabass with fennel is one of the most popular dishes at Open Sesame. The fish is cooked on a hot fire that makes its skin sizzling crispy and beautifully smoky.

Five ‘must-have’ items in your basket…
Organic eggs; green veggies; spices; fresh prawns; garlic.

Funniest kitchen incident?
When the food and beverage director of the hotel came to the kitchen and saw me with tears streaming down my face. He immediately started calming me down and was extremely concerned about me, until he looked down and saw the chopped, raw onions on my cutting board.

Who in the food world do you most admire?
Lennox Hastie from Australia. He is known for his unique style of cooking, using only open fire. Absolutely no use of electricity or gas. It's amazing.

Favourite foods to cook with?
Seafood and veggies. Mainly because of their versatility.

What do you think is the most challenging ingredient to work with?
An eel. Always a tough one.

What do you like to eat when you’re at home?
Asian or Latin cuisine. I find it very comforting.

Are there any foods you just don’t like?
Okra shots.

Favourite cookbooks?
Eleven Madison Park: The Cookbook Book by Daniel Humm and Will Guidara.

Where do you see yourself in five years?
Opening and running my own restaurant. It’s the dream.

What is going to be the next big thing in the food world?
Simplicity. Good quality ingredients put together with very little fuss.

What do you do for fun?
I enjoy being outside or going to the gym. I’m into yoga, skating and I also enjoy stuffing my face with good food.

Where is your favourite place in the world?
My favorite place in the world is the place where I am the happiest, which is usually at home, which right now is beautiful Dubai.

What do you most love about your job?
Cooking is always about teamwork. Working with people from different backgrounds, from all over the world and coaching them to be better in their jobs and to develop them personally on a day-to-day basis. It’s very very rewarding.

What would be your ‘Last Supper’ meal? Your ‘Death Row’ meal, as the late Anthony Bourdain put it?
The most expensive wagyu, expertly prepared with barely any seasoning. Good quality wagyu beef doesn’t need much in my opinion.

Hotel Indigo Dubai, Ground Floor, Downtown; +971 4 210 2210; www.hotelindigodubai.com