FIYA at Keturah Reserve provides diners with a unique experience in Dubai; surrounded by nature and open fires from the kitchen, it is an elemental experience. Head Chef Gonzalo Platero is responsible for the flavours that blend nature’s bounty with culinary expertise to create a great dining experience.
At FIYA, dining transcends sustenance; it becomes a journey of the senses.
The ethos of FIYA revolves around fire, symbolising transformation, energy, and warmth. This primal force serves as the foundation of the restaurant’s culinary philosophy. From the crackling flames of the live fire, grill dishes are paired with a distinctive smoky flavour, a testament to the relationship between fire and food.
In a recent interview, Chef Gonzalo Platero shared insights into the inspiration behind FIYA and the culinary journey it offers to its guests. “FIYA is more than just a restaurant; it’s a sensory experience,” he explains. “We wanted to create a space where diners could immerse themselves in nature while enjoying exceptional cuisine crafted over an open flame.”
Indeed, FIYA is a testament to Chef Gonzalo’s commitment to culinary innovation and his reverence for the natural world. Each dish on the menu is a carefully curated masterpiece, showcasing the freshest seasonal ingredients sourced locally and prepared with precision and care.
As guests enter FIYA, they are enveloped in tranquillity and serenity, surrounded by lush greenery and the gentle rustle of leaves. The restaurant’s open-air design allows diners to dine under the stars, connecting with nature in an intimate and immersive way.
“The beauty of FIYA lies in its ability to unite people,” says Chef Gonzalo. Here, diners from all walks of life can come together to share a meal, connect with nature, and forge lasting memories.” Indeed, FIYA has become a culinary melting pot, where diverse cultures converge, and friendships are forged over shared plates and experiences.
At the heart of FIYA’s menu is a celebration of the elemental power of fire. Each dish tells a story of transformation and flavour, from succulent grilled meats to charred vegetables and smoky seafood. “We believe in letting the ingredients speak for themselves,” explains Chef Gonzalo. “By cooking over an open flame, we can coax out the natural flavours of the ingredients, resulting in simple yet sublime dishes.”
As guests savour each bite, they are transported on a culinary journey that delights the palate and nourishes the soul. From the first taste to the last, every dish at FIYA is a testament to Chef Gonzalo’s culinary skills and his dedication to creating unforgettable dining experiences.
The Partnership
My partnership with Hattem began on Instagram, where I followed his page. When I learned that he would be participating in ‘Churrascada,’ Brazil’s most important barbecue festival, I reached out to him. We met at the festival, and I was immediately impressed by his talents and background. Hattem then shared with me an opportunity in Dubai that involved himself and Tamer Elkhayat. Intrigued by the concept and the challenge of opening FIYA with both Hattem and Tamer, I decided to move to Dubai, and the concept became a reality in October 2022.
Why Dubai?
Dubai is a land of opportunities, especially in the F&B sector, which is constantly growing. I appreciate the dynamic environment here, where I have the chance to expand my skills and knowledge while working with top-quality ingredients and experiencing diverse cultures. Although FIYA will be closing for the season at the end of April, I’m excited about several upcoming projects that I’ll be unveiling soon. Despite the excitement of new ventures, there’s always a part of me that misses my roots. What I miss most about home are the simple yet cherished moments spent with family and friends, especially our weekly Asado gatherings. Every Sunday, we come together to enjoy delicious food, share stories, and strengthen our bonds. These gatherings are a reminder of the warmth and connection that home represents to me.
Cultural Elements
In Brazil and Argentina, we’re accustomed to working with both prime cuts and secondary cuts of meat, such as flap steak, skirt steak, and picanha. We utilise as many cuts as possible to avoid waste, respecting the farmer, the animal, and the supply chain. While secondary cuts aren’t common in Dubai, I’m proud to say that we serve them at FIYA at Keturah Reserve.
Additionally, one sauce that I can’t work without is chimichurri, which reminds me of Argentina. I love its regional variations. At FIYA, we’ve incorporated dishes like shrimp served with moqueca sauce and farofa, inspired by Northern Brazilian flavours. Our dessert menu features traditional Middle Eastern treats like muhallabia but with a Brazilian twist—vibrant tropical fruits that add a bold flavour profile to these classic recipes.
Open-Fire Cooking
My approach to open-fire cooking is to use and display as many fire techniques as possible, creating a feast for both the eyes and the senses. At FIYA, we employ techniques like grilling, lamb asador on the cross, a cage with hanging items, vegetable rescoldo, plancha, a wood oven, and more. I enjoy interacting with curious guests who visit the kitchen to ask about our techniques, share their cultural experiences with fire, or simply take pictures of the action.
In Dubai, there are open-fire restaurants, but none quite like FIYA at Keturah Reserve, with its outdoor cooking space and connection with nature. I believe people may be more inspired to explore open-fire cuisine because it’s not just a way of cooking or eating; it’s an experience. It brings people, communities, and cultures together. Ultimately, as humans, we’re always finding ways to connect with each other and experience together, and this can be found within the journey of open-fire cuisine.
Cooking with fire was once considered rustic, lacking finesse. However, recently, you can find more restaurants considered ‘Fine Dining’ using fire techniques, and some even cook only with wood and/or charcoal. I believe this trend will evolve even further over the next ten years.
Must-Try Dishes
The menu at FIYA at Keturah Reserve is curated around the element of fire and pays homage to recipes and flavours inspired by the team’s travels around the world, especially from Latin America. One of the must-try dishes I recommend is the Wood Oven Roasted Cauliflower with Tahina Sauce and Chipotle. Its rich, smoky flavour is achieved by hanging the cauliflower over the fire, complementing the spices, along with its crispy exterior and tender interior. Another dish I highly recommend is the FIYA Double Smash Picanha Burger, which is not commonly seen in Dubai due to the cut of meat. We’ve received many comments from guests suggesting that this burger is the best in Dubai (and personally, I agree). Additionally, any of the steaks are must-haves—especially the Argentinian Picanha Steak, Grass Fed finished with 150 days Grain Fed. For those with a sweet tooth, I highly recommend the Dulce De Leche Flan, a dish inspired by my childhood.
Challenges of Open-Fire Cooking
Cooking over an open flame presents its own set of hurdles, especially in areas prone to unpredictable weather. Despite having the best supplies and ingredients, factors like the elements remain beyond our control. In the UAE, coping with the heat, winds, and occasional rain has posed its trials. Adaptability becomes key; mastering live-fire cooking requires the ability to continuously adapt to maintain quality over fluctuating conditions. This is what excites me most about open-fire cooking and drives my passion for this kind of cuisine.
A Master of the Flames
Open-flame cooking is something I have grown up with and always loved. I have a huge passion for fire and the outdoors, and I am always continuing to learn. I have a drive that encourages me to continue exploring and experimenting with techniques and flavours from different cultures. Open-fire isn’t just a way of cooking; it is an immersive experience, and I love that I get to share the journey with many people.
What I love most about open-fire cooking is that it connects me with nature. The birds singing during service, a sudden cold breeze near the fire, the stunning sunsets—all of this is very energising and makes me happy. Working outdoors forces you to adapt to new challenges, and every day is a new reality, which makes it exciting for me. I am proud to see what we achieved with FIYA at Keturah Reserve and will enjoy the rest of the season with the team.
