What were the most significant milestones in your career?
I am most proud of my first job as a Chef de Cuisine at the Portuguese Nikkei OANJO restaurant. When I was an aspiring chef, reaching that position had been the pinnacle of my definition of success. For years, I worked as a line cook, perfecting my skills and hoping I would one day get the opportunity. Although it wasn’t an easy process, it taught me the importance of hard work, persistence, and dedication.
Why did you say yes to the role at Soul Beach?
When I heard about the needs of this role and the alignment of the culinary direction, I felt incredibly inspired, and I could see myself contributing in a big way since I share a love for Mediterranean fusion cuisine. At Soul Beach, I am committed to creating unique and inspired dishes by some of the best chefs I’ve worked with. My team also encouraged me, especially by how they understood each dish and remained passionate about the food they served our customers.
Why was it necessary to elevate the menu at Soul Beach Dubai?
Cooking combines art and technical skills, and changing the menu lets me get creative and show off my ideas. I wanted the menu to be distinctive and more sophisticated, with elements that fit into the concept we were looking for. Whether in fusion dishes or storytelling or by using fresh farm-to-table ingredients, our aim for the menu is to make the best use of the flavour pairings that complement our guests’ lifestyles.
Tell us more about the ‘ingredient-led’ concept.
An ingredient-led approach reflects the seasons as nature intended. Soul Beach has a fantastic location alongside the marina and the white sandy beachfront. Our venue is all about sharing and showcasing the best produce from the UAE. It is a place to relax, unwind, sit back, and enjoy excellent food paired with a lovely glass of wine or signature cocktail. It doesn’t get much better than that.
Let’s talk about the new menu.
My signature dishes include seafood rice, grilled octopus, and lamb cutlets. The menu pays homage to my memories, journeys, experiences, and travels. Each dish on the menu tells you a story. I am inspired by the cultures and seasons of the countries I have lived in. I always showcase an interpretation of food that is new and creative. Going to markets, looking for seasonal items, and getting fresh ingredients excite me. It’s all about what you can do with it and how many ways you can cook it.
How have you elevated the beach club dining experience?
The pool and beach area offers an informal take on modern dining in a relaxed and welcoming environment. The food at Soul Beach is driven by experience and creativity, with a strong focus on flavour and a commitment to sourcing local but high-quality produce. Regardless of what each customer orders, each dish should harmonise and play a role in the story our restaurant is telling.
Tell us about the products you source from the bio farm.
We grow as much of the produce as we can. Over the last two seasons, the bio garden has transformed into a productive, beautiful space providing farm-to-table herbs and vegetables for the kitchens in the resort. Not only does this allow my team to have the freshest ingredients possible, which is immediately noticeable in the flavours within our dishes, but it also means we can be 100% certain that it has not been treated with any chemicals. It also contributes to our sustainability efforts by eliminating packaging and reducing our carbon footprint.
What is Soul’s sustainability strategy?
Restaurants traditionally produce a lot of waste. Some are easy to cut down, but other areas have proved more challenging to tackle, and viable alternatives are costly. It all starts with respecting the food. Food connects us all. We reconnect with food by knowing the process that goes into making it. An important strategy is to promote sustainable preparation. My chefs are trained in specific food preparation techniques to ensure that delicious food doesn’t become food waste.
While focusing on creating the best experience possible, we also are conscious of our impact on sustainability. This means supporting local food producers, farm-to-table items from the bio garden, and buying fish caught or farmed sustainably, such as eco-labelled or certified fish. We also make slight changes to the menu according to the season. We also try to go organic where possible but not to the detriment of food miles. Another example is that all our fruits and vegetables are washed simultaneously to conserve water.
How do you integrate seasonal produce into the menu?
Today, the restaurant sources 85 to 90 per cent of its ingredients from the UAE. The menu changes three times a year and incorporates experimental items reinforced by a farm-to-table and nose-to-tail approach. Using ingredients during peak season will also impact the quality of the dishes.
Seasonal recipes are also healthier. Most local farmers don’t use harmful pesticides on their crops, so the produce is more nutritional. A limited-edition menu relies on seasonal ingredients to create unique dishes that revolve around the flavours of that time of the year. It is an excellent way to switch up ingredients by incorporating fresh flavours that fit the season. Our guests (and ourselves) can benefit from the excitement of innovation.
What’s next for Soul’s culinary offerings?
I always take a flexible approach to new product development and use research to support my decisions. Seasonal foods allow me to experiment with our menu and attract people interested in new, exciting culinary experiences. At the same time, my chefs and our regular guests will appreciate that their favourite restaurant is innovative – they will certainly look forward to every time we promote menu rotation. We will also introduce seasonal tasting menus, where we take advantage of the fresh seasonal ingredients. The new culinary offerings will also showcase a few fusion dishes, namely Asian-Oriental, with a hint of Southern European influence. We will also launch an array of new homemade ice creams and sorbets.
