Q. As a veteran in the culinary industry, how have you adapted to the transformations within the sector?
I’ve been in this industry for over five decades, and in that time, I’ve seen food transform in various ways. With the rise of technology and AI, food has taken on a whole new form—it’s evolving faster than ever before. If you compare what we served fifty years ago to what’s on the table today, the change is transformative. But the biggest shift has been in the guests themselves. Today’s diners aren’t just eating—they’re exploring. They’re well-traveled, they know what’s out there, and they’ve experienced flavors from around the world. Their expectations have significantly risen. People come to restaurants with a deeper understanding of food and an appetite for something more. They’re not just looking for a meal, they’re looking for an experience.
This is where experiential dining comes in. It’s not just about filling a plate—it’s about creating a moment, a memory. Why would someone come to a restaurant if they could just eat at home? It’s because they want something they can’t get at home. They want to be surprised, they want to be delighted, they want to feel like they’re part of something special.
Q. What do you consider the most distinguishing features of your work as a chef?
You know, my expertise is in European cuisine, particularly French cuisine—that’s where my mastery lies. And I’ve also done extensive research on kebabs, even written several books on the subject. I think there are two main reasons customers keep coming back to me. First, innovation is at the heart and soul of what I do. I’m always pushing boundaries, trying new things to keep it fresh. Second, it’s about knowing my customers—I call it the KYC approach, just like banks. I make it a priority to understand my customers’ preferences and needs.
Q. In your opinion, which key trends have stood out for you that will likely shape the future of food service?
I believe strongly in the concept of farm to fork—cooking with sustainable ingredients, using local and seasonal produce. It’s not just a trend; it’s about respecting the ingredients and where they come from. That’s the first thing.
Secondly, consistency is key. It doesn’t matter how great a dish is once—it needs to be great every time. That’s how you build trust with your guests.
And then there’s originality. I make a distinction between authenticity and originality. Take something like a kebab—what does “authentic” even mean? It’s a very debatable thing. For me, originality is what matters most, especially with dishes that carry a legacy. You have to stay true to the essence of the dish, but also make it your own. Whatever you commit to, it must feel authentic, but in a way that’s true to you and your craft.
Q. How would you describe the part that technology has come to play in the foodservice business and in your assessment which of these technologies have had the maximum impact on the foodservice business?
As chefs, it’s crucial for us to keep exploring new possibilities. We need to embrace technology, but in a thoughtful way. Relying too heavily on technology can be a slippery slope; it’s important to find a balance. The goal should be to use technology as a tool to enhance our creativity, innovation, and the art of cooking, allowing us to offer our customers something truly experiential.
It is an exciting time for our industry. We must seize the opportunity to integrate technology into our craft and continue rising in our careers. I see technology as a great support—an empowering force that helps us think beyond the usual boundaries. It opens up new avenues for creativity and allows us to elevate the dining experience for our guests.
Q. What do you feel are the major factors that impact and determine the success or failure of a food outlet?
Consistency in quality is crucial. It doesn’t matter how creative or innovative you are if you’re not delivering the same high standards every time. And when you make a commitment, you’ve got to follow through—that’s what builds trust. At the end of the day, customers want something new and different, but they also want to rely on you for great food and a consistent experience.
Q. How do you handle challenges when it comes to customizable menu items?
I think it’s a very good question. As chefs, we have a unique role in connecting with our guests, and with today’s technology, we can understand their preferences even before they walk through the door. We can know if a guest prefers less spice, doesn’t like garlic, or is allergic to fish—all of that information is at our fingertips now. And honestly, flexibility is what keeps people coming back.
In my kitchen, I make it a point to be adaptable. We create tailor-made menus and adjust dishes to suit what the guest enjoys. It’s a simple gesture, but it goes a long way. I always say to my fellow chefs: flexibility is essential. It’s about creating an experience where the guest feels like their preferences matter, that they’re not just another order but someone whose tastes we truly care about.
This is how you build loyalty—people want to return to a place where they know they’ll get a meal that’s exactly to their liking. On the other hand, a restaurant that’s rigid and unwilling to make changes can push guests away. They’ll think, “Why should I go back if they don’t care about what I want?” So, being flexible is one of the most important things we can do as chefs to create lasting connections with our guests.
Q. What is your advice for aspiring chefs and cooking enthusiasts?
In any career that relies on skill and talent, I think the most important thing is to really develop a love for what you do. Passion is the foundation. For me, I’ve always believed that success comes down to four main things. First, you’ve got to have passion—you need to truly care about your work. Second is perseverance—you have to stick with it, even when it’s hard, because challenges are just part of the journey. Third is positivity—having a hopeful, optimistic attitude, even when things don’t go your way. And lastly, persona—how you show up, how you carry yourself, and how you connect with others.
These four things create what we call a meaningful career. On top of that, staying open-minded is so important for growth. And ultimately, it all comes down to trust—the trust you build with your team, your leaders, and everyone you work with. That’s what holds everything together and helps you succeed in the long run.
