GIVEN YOUR EXTENSIVE GLOBAL EXPERIENCE, WHAT UNIQUE CHALLENGES AND OPPORTUNITIES DID YOU ENCOUNTER WHEN DEVELOPING THE MENU FOR DUCASSE IN ALULA, SPECIFICALLY CONSIDERING THE LOCAL INGREDIENTS AND THE DESERT ENVIRONMENT?
Before deciding to open a restaurant here, I made sure to visit and explore the available ingredients and produce. I was very satisfied with what I found. Additionally, I already had experience with Oriental cuisine, particularly from operating a restaurant in Doha. This background helped me understand how to work with local ingredients and spices effectively.
HOW DOES THE PHILOSOPHY OF “OASIS- TO-TABLE” TRANSLATE INTO THE DISHES SERVED AT DUCASSE IN ALULA? CAN YOU GIVE A SPECIFIC EXAMPLE OF HOW YOU INCORPORATE LOCAL INGREDIENTS AND TRADITIONS?
“Oasis-to-table” is about using the ingredients that naturally thrive in this environment. One example is our use of citrus fruits native to AlUla. I have a passion for citrus, and we integrate it into our dishes to enhance flavors and create something unique. Another example is our signature dish, Camel Rossini, where we slow-cook camel using French techniques while incorporating local spices and flavors.
YOU’VE WORKED WITH SOME OF THE MOST LEGENDARY CHEFS IN THE CULINARY WORLD. HOW HAVE THESE EXPERIENCES SHAPED YOUR OWN CULINARY PHILOSOPHY AND APPROACH TO COOKING?
My philosophy is rooted in a rigorous selection of produce. It starts with choosing the best ingredients, followed by meticulous preparation, cooking, and seasoning. Each element plays a crucial role in creating a harmonious dish. Even with something as simple as rice, the selection of produce, the method of cooking, and the balance of seasoning are all vital. I also consider how the dish will be presented-what type of plate it will be served on, and even which mocktail will provide the perfect pairing. Every detail contributes to the overall dining experience.
WHAT ARE YOUR THOUGHTS ON THE GROWING EMPHASIS ON SUSTAINABILITY AND ETHICAL SOURCING IN THE HOSPITALITY INDUSTRY? HOW DOES DUCASSE IN ALULA CONTRIBUTE TO THESE VALUES?
Sustainability is at the core of how we create our cuisine. We begin by assessing what is available locally in terms of produce and then build our dishes around those ingredients. Sustainability also means minimizing waste and respecting the natural ecosystem. By sourcing ingredients responsibly and supporting local farmers, we contribute to a sustainable culinary future while also ensuring our guests experience the true flavors of AlUla.
HOW DO YOU SEE THE FUTURE OF FINE DINING EVOLVING, PARTICULARLY IN THE CONTEXT OF UNIQUE AND CULTURALLY RICH DESTINATIONS LIKE ALULA?
Fine dining should be both refined and accessible. In destinations like AlUla, we aim to create an experience that is elegant yet approachable. I see fine dining evolving to focus even more on local authenticity, sustainability, and an immersive connection to the environment. Cuisine here is like haute couture-sophisticated, tailored, and deeply rooted in the cultural and natural landscape.
WHAT ADVICE WOULD YOU GIVE TO ASPIRING YOUNG CHEFS WHO ARE PASSIONATE ABOUT PURSUING A CAREER IN THE CULINARY ARTS?
Be curious and willing to travel. Exploring different cultures and cuisines is essential for growth. Our team in AlUla operates as a pop-up, and we aim to provide them with experience in our other restaurants so they can return with enhanced skills and knowledge. We are fortunate to have a very talented team, and we want to invest in their development for future opportunities.
HOW DO YOU BALANCE THE DEMANDS OF RUNNING A GLOBAL CULINARY EMPIRE WITH YOUR PERSONAL LIFE AND CREATIVE PURSUITS?
I rely on my teams. I am very fortunate to have exceptional teams in each of my restaurants, and I place great trust in them. I delegate responsibilities while ensuring that they have trained with me for years and understand exactly what I expect. Each restaurant is unique, and my teams know how to uphold our standards while adapting to their specific locations. This trust allows me to focus on creativity and innovation while ensuring that everything operates seamlessly.
WHAT IS YOUR PERSONAL CONNECTION TO FOOD AND WHAT DRIVES YOUR PASSION FOR CULINARY EXCELLENCE?
Competition drives me. Cuisine is constantly evolving, and I am always striving to refine and elevate it further. My goal is not just to follow trends but to set them-to stay ahead and push culinary boundaries. The beauty of cuisine is that there is always something new to learn, improve, and innovate, and that continuous pursuit of excellence keeps me passionate and engaged.
