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Celebrity chefs come to town to promote their restaurants
Michelin-starred chef Tom Aikens has fallen in love with Abu Dhabi’s dining scene, which he says is growing rapidly. He manages three restaurants at the Abu Dhabi EDITION, making sure each one stands out from the rest of the capital.
The 52-year-old has had an incredible career. At 26, he became the youngest British chef ever to be awarded two Michelin stars. Today he is one of the UK’s most acclaimed chefs and can boast of having worked at David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Pied à Terre and Joel Robuchon in Paris.
“I have a formal contract with The Abu Dhabi EDITION since it opened in late 2018. Basically I look after three restaurants: Market, Alba Terrace and Oak Room,” he said.
Market is a healthy lifestyle restaurant offering fresh, organic-focused cuisine, vegan brunch, juices and more in a relaxed atmosphere. Alba Terrace is a Mediterranean restaurant offering an à la carte menu, the best locally sourced coffee, business and casual social lunches, sharing plates and more. The Oak Room, which completes this interview, blends a premium dining experience with the elegance of British rock-inspired interiors.
“I come three times a year. I do activations. I do some menu changes and things like that,” said Aikens, the hotel’s co-chef.
Before working with the hotel, Aikens had visited Abu Dhabi in 2015 and was impressed with the way restaurants in the capital have developed.
“My impression has changed. I first came here in 2015. Since then I have seen it become more and more popular. I see more and more people coming from Dubai to explore. We had a table of six the other day and they just came from Dubai for my dinner. So, it’s great to see people coming to Abu Dhabi to see what’s going on here. We publish in various different publications every year The property has won a lot of awards with Oak Room. It’s great for restaurants, hotels and for bringing more people to Abu Dhabi.”
During every visit to Abu Dhabi, Aikens works with local chefs.
“For me, as a chef, working in different countries has always been fun and approached (the job) with a curious mind. As chefs, we want to try and learn new things in cooking or appreciating different products , as well as collaborating with local chefs. I did a lot of pop-ups and things with chef Mohamad Orfali and had dinner with chef Faisal Nasser who also works in the city. It’s great to be able to work with chefs like this, it helps To strengthen my connection with local chefs, and to help spread the word about what we’re doing here.”
When asked about his favourite Emirati dishes, the British chef found it difficult to pick just one.
“Honestly it’s hard. Whenever I come, I try to go to local restaurants. But most of the time when I come, I’m stuck working in a hotel. I can’t explore as much as I like. Why I also try to work with some local chefs. We have dinner together, see what they are doing, and socialize together.”
It all starts with helping mom
Aikens has a very interesting story about how he became a chef. As children, Aikens and his twin brother Robert used to help their mother. Those days of baking at home and helping her mother weigh and measure things were Aikens’ first steps as a chef. In addition, family meals are prepared with Norfolk County homegrown fruits and vegetables, giving him an understanding of the importance of weather and seasonal changes in growing food.
A summer vacation in France piqued his interest in local culture and cuisine. On one such trip, his father accidentally booked a Michelin-starred restaurant. But that night, young Aikens had the most special meal. That’s when he found his purpose in life: to be a chef. In 1986 he joined a catering college in Norwich. Later, he worked in restaurants in London and Paris. He currently manages the Michelin-starred Muse restaurant in London and three restaurants in Abu Dhabi.
At 26, he was also the head chef of Pied à Terre in France, a restaurant awarded two Michelin Guide stars, making him the youngest British chef to receive such recognition.
When asked about the pressure to expect, Aikens said: “The pressure is always there. And it’s quite a pressure. I think when you’re 26, there’s more of a expectation. When you’re young At times, you think about more things because I think, in terms of maturity, you can’t understand things more logically yet. But yeah, it’s great to have that honor in that era and that era. Obviously, it takes a lot of work to do that as well.”
Aikens said those who missed out on awards should not be discouraged, but should keep going.
“I think it’s always a huge honor to get an award, even to be nominated. Sometimes you get nominated and you don’t always win. But even to be nominated, you have to be in the top category. So know your What the restaurant is, the message and the story you want to tell and it’s always good to make sure all the people are working for you. And you’re telling the right story and the right message. People come because of what you serve The product, they know, is of a very high standard. The people who provide the service are also providing the best service. So, it’s a whole team effort. It’s not just about me, it’s about everyone who works behind the scenes.”
For aspiring chefs, Aikens’ advice is to have a clear end goal in mind.
“You need to have a general idea of what you want to do in your career. Becoming a chef or hospitality is very rewarding. There are a lot of different aspects that are very positive. I think, in terms of getting into the industry, you have to have a The end goal of what you want to do – where are you going in terms of the end of the road; you want to be a chef, run your own restaurant, etc.”
Over the years, Aikens has opened Tom’s Kitchen in London, The Pawn in Hong Kong and, in 2015, opened his first restaurant in the Middle East, Pots, Pans & Boards, in Dubai.
“Therefore, everyone must have goals for the journey they want to take. Because if you don’t realize what your ultimate dream is, you will be on a longer road for a long time. So know yourself It’s always important to go somewhere and get as much experience as possible from working in other restaurants and make sure to learn from as many different people as possible. It’s always a good thing. The people you work with The more you see, the more you learn and manage things.”
Last month, Aikens participated in the city’s charity drive to raise breast cancer awareness. He is looking forward to the release of the Michelin Guide Abu Dhabi on Thursday.
“It’s great that Michelin is coming to Abu Dhabi. My chefs will be revealing. It’s great to see what happens. We’ll see.”
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