The St. Regis Red Sea Resort: A Culinary Journey
The newly-opened The St. Regis Red Sea is home to several restaurants, each offering a unique dining experience. From the Middle Eastern flavors of Nesma to the Japanese delights of Gishiki 45, there is something for every palate. But the real star of the show is Tilina, a “floating” restaurant that serves a degustation menu, overseen by the resort’s executive sous chef, Skotarenko Artem, all the way from Russia.
Artem believes that discipline and respect are the key ingredients in a successful kitchen. Gone are the days of shouting at employees; instead, he focuses on building relationships based on mutual respect.
According to Artem, Tilina offers a unique concept for Saudi Arabia with its elaborate degustation menu that takes two to three hours to savor. It’s not just a meal, but an experience that educates guests on the art of fine dining.
Exclusive Interview with Chef Skotarenko Artem
Q: What was the most common mistake you made when you started out?
A: Trying to replicate dishes from celebrity chefs without considering the local produce and seasonality. It taught me the importance of using ingredients that are fresh and in season.
Q: What’s your top tip for amateurs?
A: Don’t be afraid to experiment. Use your imagination and adapt recipes to suit the ingredients you have on hand.
Q: What one ingredient can instantly improve any dish?
A: Love. Whether you’re cooking in a restaurant or at home, putting love into your food makes all the difference.
Q: What’s your go-to dish if you have to cook something quickly at home?
A: A Cuban-style sandwich made with fresh bread, good quality cheese, and an assortment of preserves and pickled vegetables.
Q: What customer behavior most annoys you?
A: Guests leaving the table without a valid reason when the dishes are ready to be served, forcing the kitchen to remake the dish and disrupt the service for other guests.
Q: What’s your favorite dish to cook?
A: Rich soups, especially during cold weather, as they require time and patience to develop rich flavors.
Q: What’s the most difficult dish for you to get right?
A: I believe that with focus and commitment, any dish can be mastered. Flexibility and adaptability are key in the kitchen.
RECIPE: Chef Skotarenko’s Cured Mackerel, Salted Laminaria, and Dill Kefir Sauce
INGREDIENTS
For the brine: water, sea salt, brown sugar, garlic, dill, sunflower oil, black pepper, bay leaves
INSTRUCTIONS
1. Brine the mackerel overnight.
2. Boil and strain the laminaria multiple times.
3. Prepare cucumber, kefir sauce, and dill oil.
4. Plate and serve all ingredients separately for a delightful dish.