PAUL HAGE, DIRECTOR OF CULINARY AT AL HABTOOR GROUP

What is the single thing that has

I was born in the kitchen and started my chef career too early, when I was only nine years old. An inspiration was guiding me to become a professional chef, whilst watching my mom and dad, who both are professional chefs. I believe I was a lucky young boy to dream this dream when I was young and to realize now that my dream has become real.

What were the challenges you faced before your new position?

Being an area executive chef is a daily challenge for me, as I was in charge of four different hotels, over 25 restaurants and more than 350 employees; creating menus every single day, challenging the market for the best ingredients, and maintaining the best quality in our restaurants. That’s why I believe our board decided to support me in becoming the group director of culinary, in charge of any culinary movement for the entire group.

Born to a family of chefs and food enthusiasts, grew up with a passion for cooking at an early age. He began his career as an apprentice at 14. After joining Habtoor Grand Beach Resort & Spa in Dubai as executive sous chef, he was promoted to executive chef of the hotel, and was placed in charge of 14 restaurants and bars. In 2014, he was promoted to group culinary director.

Your favorite place and time?

Since I’m not present much in the kitchen, due to my new position, I definitely miss being in the kitchen; my best moments are when I create a new dish.

The best recipe you have ever tried?

A salmon and sole dish.

The cuisine that you love the most?

Since I studied in France, I absolutely love cooking French cuisine.