Where did you grow up?

In the South of France, close to the Spanish border and the Atlantic Coast.

Did you eat your veggies?

I did

When did you know you wanted to be a chef?

I’ve always had a love of food, however I only really considered cooking as a career when I was not accepted for a computer course during college. Instead, I went to culinary school and my passion for cooking that was instilled by my grandmother and mother was put to good use.

What is your favorite food memory?

Baking my grandmother’s Christmas cake with all my cousins. It's something I will never forget.

Where were you trained, and how difficult was it?

I trained at culinary school in France before training for six months at Michelin-starred restaurant Au Crocodile in Strasbourg. I then worked at three Michelin-starred restaurant L’Arpège in Paris under the supervision of Chefowner Alain Passard until I made the move to Restaurant de Joël Robuchon Las Vegas, where I spent 12 years working alongside the world-famous chef. Each stage presented challenges however this allowed me to learn selfdiscipline, attention to detail, dedication to work, respect and adaptability.

How do you get your inspiration?

From everywhere, when traveling and dining at different restaurants, while shopping in markets or talking with other chefs. Burj Al Arab has been particularly inspirational to me as it’s at the forefront of Dubai’s hospitality and culinary scene.

Favourite piece of kitchen equipment?

Easy, my knives.

Any advice for a home cooking enthusiast?

Have fun. It’s important to be open to experimentation but also be aware of safety.

Best cooking tip for a novice who is just getting into the business?

Always try what you are cooking and never serve a dish that you wouldn’t give to a member of your own family.

What’s the most popular dish at the Burj Al Arab and what’s your spin on it?

It is our Mediterranean seabass at Scape, which we infuse in a kaffir lime and lemongrass infusion, a lemongrass emulsion, crispy kataifi dough and some sautéed vegetables that we finished with confit shallots and fresh parsley.

What products should we be buying in the UAE to best make meals?

Seafood that comes from the nearby seas and oceans, and locally-grown organic vegetables. You’ll find plenty of these ingredients in my dishes at the Burj Al Arab.

Five ‘must-have’ items in your basket…

Water, fruit, milk, cereals and of course, chocolate.

Funniest kitchen incident?

In one of my previous roles, we experienced a kitchen blackout so had to prepare and send out food with small portable lights. Challenging but funny!

Who in the food world do you most admire?

Mr Joël Robuchon. He taught me that the beauty is in the details, which is something I will emulate at Burj Al Arab.

Favourite ingredient to cook with?

Duck breast.

What do you think is the most challenging ingredient to work with?

The sea cucumber.

What do you like to eat when you’re at home?

Whatever my wife cooks for me. I never complain.

Favourite cookbook?

‘Le Grand Livre de Cuisine’ by Mr Robuchon.

How do you switch off from work?

By spending quality time with my wife and daughter. I think time with family is something we shouldn't underestimate the power of.

Where are the last three places you travelled to?

France, to see my parents, Philippines to see the birth of my daughter, and Singapore to finish packing before relocating to Dubai.

What would be your ‘Last Supper’ meal? Your ‘Death Row’ meal, as the late Anthony Bourdain puts it?

That would be my father’s Bánh cuốn, my Australian grandmother’s roast with gravy, my wife’s adobo and my mother’s pavlova.

What’s next?

I am thrilled to be part of Jumeirah Group and to participate in the growth of the culinary scene within the famous Burj Al Arab hotel.