The all-new DFF Foodie Experiences
A new initiative for 2019, Foodie Experiences deliver one-of-a-kind food adventures. You could join a sushi master class or hoover up a 16-course immersive dinner. Galvin is one of the restaurants participating in the Foodie Experiences. The restaurant and its executive chef, Luigi Vespero, will be hosting the longest dinner table at The Square, City Walk on February 23 from 2pm to 6pm. It’ll be one giant, long table featuring a perfect mix of people, food and vibes. We caught up with chef Luigi to see what he makes of the festival and more.
What are your thoughts on food festivals in general? Do you think cooking well, using better produce, is more important to people now?
Having lived in Dubai for the past six years now, I can see how the F&B scene keeps evolving continuously. Dubai Food Festival is one of the things that proves this evolution. I personally participated last year with a few demonstrations at the Beach Canteen. It was amazing to see families gathering together to enjoy food related events. Cooking well and using quality produce is actually a global movement. People are increasingly more interested in a healthy and wholesome lifestyle – I support it!
It’s day 930 and you’re lost in space in your abandoned ship. A friendly group of wandering extra terrestrials offer to take you home, what do you cook them to say thank you?
It would be my signature dish and all time classic ‘Spaghetti a Vongole’. It’s one of these dishes that everyone absolutely loves. All I would need is spaghetti, extra virgin olive oil, garlic, clams and parsley.
If you HAD to go on holiday with another famous chef who would it be and why?
If he was only still with us, that chef would be Anthony Bourdain. What a man! I would have loved to share his experiences and see the places that made him the chef we all know he was. His ethos and legacy lives on in our kitchens!
Your ability to cook world-class food mysteriously vanishes, what do you do? What other hidden talent do you possess?
I think I would make a good teacher. I often participate in cooking demonstrations at schools where I do engage very well with the students. So maybe in my next life I might end up being Prof. Luigi!