RICK GON­ZA­LEZ

Ex­ec­u­tive chef at The Restau­rant at Ad­dress, Ad­dress Boule­vard

What's On (Dubai) - - CONSUME -

My fa­ther owned a restau­rant in New York and that’s where it all started for me. I used to go there as a 15-year-old to help with var­i­ous jobs and even oc­ca­sion­ally cook.

A cru­cial as­pect to a suc­cess­ful restau­rant is hav­ing pas­sion­ate peo­ple man­ag­ing and driv­ing the busi­ness. Ev­ery­one from front of house to the se­nior chefs need to drive the restau­rant’s con­cept and main­tain a level of con­sis­tency.

I re­ally en­joy brais­ing food. They tend to cook slowly, al­low­ing the flavours to form and mak­ing a great dish. The lamb shoul­der from The Restau­rant at Ad­dress menu is a favourite of mine.

Who do I en­joy cook­ing for the most? The guests who say: “Chef, I will leave it up to you to cook what­ever you want me to eat.”

The dish on my menu that I eat the most? With­out hes­i­ta­tion it’s the seafood fre­gola – a seafood pasta with prawn, baby squid, scal­lop and as­para­gus.

When I’m in the kitchen, I’m a bit like a fiery hot sauce – but in a pos­i­tive and pas­sion­ate way, of course.

If it was the last week­end on Earth, I know ex­actly where I’d be eat­ing. I’d be in Lima, Peru.

aAd­dress Boule­vard, Mo­hammed Bin Rashid Boule­vard, Down­town Dubai, Dubai, daily 24-hrs. Tel: (04) 8883444. Metro: Burj Khal­ifa/ Dubai Mall. thead­dress.com

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