- UAE – Sharjah Expo Culinaire (May 2024): I was honored to be one of the winners, showcasing creativity and skill in a prestigious culinary competition.
Fouquet’s GLB (2022): Fouquet’s GLB was recognized as Best Restaurant in Europe and named Restaurant of the Year in Abu Dhabi, showcasing excellence in fine dining and innovation.
Chie Restaurant (2024): Chie Restaurant, under Shurooq, proudly won the title of Best Restaurant in Sharjah, highlighting its exceptional culinary excellence and ambiance.
Michelin stars experience
I had the honor of working under the guidance of Chef Pierre Gagnaire, a legendary chef renowned for holding 14 Michelin stars across his restaurants. During my time at GLB Fouquet’s Restaurant, this invaluable experience greatly enriched my culinary journey and deepened my passion for innovative gastronomy. The fusion of classic French techniques with modern creativity that Chef Gagnaire embodies inspired me to explore unique combinations of flavors and presentations. This experience not only shaped my skills in fine dining but also ignited a love for experimenting with new culinary concepts and pushing the boundaries of traditional cuisine.
Chef Akmal Anwar
I had the privilege of working under the guidance of Chef Akmal Anwar, a celebrated chef from Singapore and one of the best chefs in Dubai, recognized for his Michelin-starred accomplishments. My time at Chie Restaurant was an invaluable experience that enhanced my culinary skills and fueled my passion for innovative gastronomy.
Chie Restaurant is a fine-dining establishment located in Sharjah, UAE. It is part of Shurooq, the Sharjah Investment and Development Authority. The restaurant is known for offering a unique dining experience combining contemporary culinary techniques with traditional flavors, and it is overseen by Michelin-starred chef Akmal Anwar.
Chie Restaurant emphasizes high-quality ingredients, innovative gastronomy, and an exceptional service experience, making it a standout in the UAE’s competitive dining scene.
Recipes Chef
In the kitchen, I’m preparing a variety of dishes that highlight creativity and flavor, ensuring every plate reflects our culinary excellence. If you’re looking for inspiration or details about specific recipes, feel free to explore our website, where we showcase many of our signature creations.
Why You Choose Us
The quality of a chef in the kitchen can be evaluated based on several key attributes… click for more
Standard Food refers to dishes or meals that meet consistent quality, taste, presentation, and safety criteria, regardless of when or where they are prepared… Clikc for more
A Manager System Kitchen is responsible for overseeing the efficient operation of a kitchen by implementing structured processes and systems… Click here for more
Food safety refers to the proper handling, preparation, and storage of food to prevent foodborne illnesses and ensure that food remains safe for consumption. Here are key aspects of food safety:
WHO IS CHEF
A chef is a professional cook who is skilled in preparing and presenting food. Chefs often work in restaurants, hotels, catering services, or other culinary establishments and are responsible for managing kitchen operations, designing menus, and ensuring high standards of food quality and safety.
Key Roles of a Chef:
Culinary Expert
- Prepares and cooks dishes to perfection.
- Develops and experiments with new recipes and cooking techniques.
Menu Planner
- Designs menus based on seasonal ingredients, food trends, and customer preferences.
- Ensures menus cater to dietary restrictions and food safety requirements.
Kitchen Leader
- Oversees kitchen staff and ensures smooth operations.
- Trains and mentors junior cooks and other kitchen team members.
Food Safety and Hygiene
- Maintains cleanliness and safety in the kitchen.
- Ensures compliance with food safety regulations.
Cost Management
- Monitors food costs, inventory, and waste.
- Strives for profitability while maintaining food quality.
Creative Innovator
- Designs visually appealing and flavorful dishes.
- Keeps up with culinary trends and introduces fresh ideas.
Hierarchy in the Kitchen:
- Executive Chef (Chef de Cuisine): Oversees the entire kitchen and is responsible for management and strategy.
- Sous Chef: Second-in-command, assists the executive chef, and supervises kitchen operations.
- Chef de Partie: Manages a specific section of the kitchen, like pastry, grill, or sauces.
- Commis Chef: A junior chef who supports other chefs in food preparation.
- Apprentice/Intern: A learner gaining hands-on training in the kitchen.
Traits of a Great Chef:
- Passion for food and creativity.
- Leadership and teamwork skills.
- Attention to detail and time management.
- Strong knowledge of food safety and hygiene.
- Dedication to customer satisfaction.
Reach out to me anytime for inquiries, collaborations, or assistance. I look forward to connecting!
Visit Us
Address:
123 Main Street New York, NY 10001