CHEF GREG MALOUF ON M.E. GASTRONOMY

1. How would you sum up your participation at the Gastronomist Istanbul Summit? My presentation focused on contemporary Middle Eastern food and how positively the Middle Easterners have embraced it. It’s a tough subject, as I’m afraid we’re still a long way from elevating Lebanese food if there is to be any positive change or development. From the time I was quite young and started training as a chef 30 years ago, I always wanted to lift Lebanese food out of its comfort zone and put it on a pedestal. Today, I want to continue reminding the current generation of chefs that Lebanese cuisine isn’t just about the routine falafel, baba ganoush and tabbouleh, but is much more.

2. Do you believe that there is a gastronomic amalgam in the Middle East? It’s slow-going for us Middle Eastern cooks. Truly local (Emirati) food is almost impossible to find in a restaurant setting here and Arab restaurants remain pretty uniform. But I do sense that the barriers are slowly crumbling. In Zahira restaurant, I will keep on doing what I do best, which is to encourage diners to be a little less bound by tradition and to realize that you can modernize dishes without destroying their authenticity.

3. What are the prevailing gastronomy trends that we should take note of? Communal dining is finding its way onto the scene, as well as build-yourown-meal concepts. Turkish, Mexican and South American cuisines have peaked and there are no inspirational Middle Eastern kitchens.