Interviewed by Fatiha Idrissi
In the world of professional kitchens, few careers are forged through as many defining tests as that of this seasoned chef. From humble beginnings as a steward in 1984 to leading Dubai’s pioneering steakhouse, his story is one of relentless learning, mentorship, and deep respect for the craft. Through trial, error, and an unwavering commitment to quality, he developed an instinctive mastery over steak—guided not by gadgets, but by touch and technique. At FireLake, he not only champions exceptional cuts and unforgettable flavors but also builds a culture where humility, consistency, and passion take center stage. In this interview, he reflects on the many “tests” that shaped his journey—from earning guest trust to mentoring young chefs, all while staying true to the soul of cooking.
Your culinary journey began in 1984 as a steward—what was the “test moment” when you knew cooking was your calling, not just a job?
The real “test moment” came when I found myself fascinated by the chefs around me—the way they moved, created, and connected with people through food. It wasn’t just about preparing meals; it was about the joy and pride they brought into their work. I knew I wanted to be part of that world. That realization turned a simple job into a lifelong passion.
How did working in Dubai’s first-ever steakhouse challenge and shape your approach to butchery and steak mastery?
Working there demanded perfection every day. Every steak had to meet the highest standards—tender, flavorful, cooked exactly as the guest requested. Under Chef Steve Mayer’s mentorship, I learned the finer details of butchery and steak preparation. When I eventually took over, it was a true test of maintaining excellence consistently, not just cooking but understanding the entire journey of the meat.
Without relying on modern gadgets, how did you develop the instinct to cook steak perfectly just by touch—what tests or mistakes taught you the most?
It all came down to practice, experience, and making mistakes. Early on, I overcooked and undercooked many steaks, but every mistake taught me how the texture should feel at each stage. Over time, I developed a sense of doneness through touch alone, something no gadget can truly replace.
You’ve introduced premium global cuts to Dubai diners—what were the biggest tests in getting people to embrace unfamiliar tastes?
Introducing unfamiliar cuts meant educating guests—building trust bite by bite. The biggest test was patience: explaining flavor profiles, recommending pairings, and ensuring that their first experience with something new was exceptional enough to keep them coming back for more.
In your view, what are the essential tests a young chef must pass before being ready to lead a kitchen?
A young chef must first master consistency—delivering the same quality every time. They must learn to handle pressure without losing focus. Most importantly, they must pass the test of humility—understanding that leadership is about serving the team and the guest, not personal glory.
Mentorship seems to be a key part of your legacy—what’s the biggest “test of character” you give your mentees in the kitchen?
I always look for honesty and perseverance. If a young chef can admit mistakes, take feedback humbly, and show up with the same energy every day, no matter how tough it gets—that’s the true test of character in the kitchen.
Looking back, what dish or moment in your career do you consider the ultimate test of your skill and resilience?
When Chef Steve Mayer left the steakhouse and the responsibility fell on me, it was my ultimate test. I had to maintain the reputation we had built while finding my own way as a leader. It tested every skill I had—technical, emotional, and managerial.
Reuniting with Casmiro D’Souza brought back a legendary team dynamic—how does that relationship “test” and enhance your creative process at FireLake?
Casmiro and I push each other to raise the bar. Working together again means there’s an unspoken expectation to deliver excellence, every day. It’s a friendly “test”—we inspire each other to think bigger, to make the guest experience even better.
What does the Ribeye represent to you—not just as a dish, but as a test of balance, technique, and flavor philosophy?
The Ribeye is a true test of a chef’s understanding of balance. Its marbling demands precise cooking to unlock flavor without losing tenderness. It’s not just about technique—it’s about respecting the cut and letting it speak for itself on the plate.
If FireLake is a classroom, what is the one lesson or test you hope every guest walks away having learned—about food, or about passion?
I hope every guest feels that food is more than just a meal—it’s a memory, a connection. If they leave FireLake feeling the passion, effort, and heart that went into every dish, then we’ve passed the true test of hospitality.
