Soul which must be brought in by the chef in command. How do you create soul for any dish?

He used to be a successful banker in Saudi Arabia but when he moved to the UK he had an extreme change of heart. Now he is a chef, runs several successful restaurants, and since the beginning of the pandemic, his consultancy business has exploded. World famous Saudi Arabian chef, Faisal al Deleigan currently consults for restaurants and businesses across the entire GCC region, creating spectacular dining experiences. In a tete-a-tete with Muscat Daily, Chef Faisal reveals the heart and soul of his flair for fine dining and creates a special Ramadan menu for Muscat Daily readers. (who the audience is), I try to think what will be most appealing to them and what will set the menu apart from the competitors. Creating options that will be of interest to them, regarding their age group, the occasion they want the menu for, where the menu will be served, and how much can they pay for the menu. In the end, the customer has to feel fully satisfied with not only the taste of the dishes but also the presentation.

Is there one dish you dream about creating in the future?

Dishes should also transmit a message. Choosing the right ingredients and using the proper cooking technique for each ingredient will give it its specific aroma, flavour, colour and texture, all of which gives a dish its soul.

redefine the concept for this part of the world?

Redefining 'fine dining', according to a culture, sounds like a great idea. The standards of one regional food cannot be met by another region. But cuisines - like my personal favourite 'Fusion Cuisine' - can mix the best of every world and make efforts to bring together the Western world and Arab/Asian cuisine, to elevate a very traditional dish to the standards of fine dining.