The Nice Guy Dubai: A Dream-Come-True Assignment for Head Chef Robert Stevens
Dubai’s The Nice Guy, the first international outpost of the West Hollywood Italian restaurant known for its “no photos” policy, is a dream-come-true assignment for its head chef, Robert Stevens.
“My favorite thing about (the job) is for sure the team,” he tells Arab News. “Teamwork makes the dream work. The venue is so beautiful. I love the feeling of walking into the restaurant when the live band is playing and the restaurant is full.”
Culinary Journey of Chef Robert Stevens
Stevens’ introduction to the restaurant industry came in his home country of Finland after he graduated with a culinary diploma from the Turku Vocational Institute.
“My first inspiration to become a chef was foraging and fishing in Finland’s beautiful nature,” he says.
Chef Robert’s Insights on Cooking
When you started out what was the most common mistake you made?
Not properly seasoning my dishes. I often relied too heavily on the final seasoning at the end of cooking instead of adjusting flavors throughout the process. I learned the importance of layering flavors, tasting as I go, and understanding how seasoning interacts with different ingredients.
What’s your top tip for amateur chefs?
Embrace the process and don’t be afraid of making mistakes. Cooking is about experimentation, so if you forget an ingredient or something doesn’t turn out as expected, view it as a learning opportunity.
What one ingredient can instantly improve any dish?
Salt. It enhances the natural flavors of ingredients, balances sweetness, and can even elevate textures.
What’s the most common mistake/issue that you find in other restaurants?
A lack of balance in flavors — dishes can be either over-salted or under-seasoned. And inattentive service always detracts from the overall experience.
What’s your favorite cuisine?
Korean. I love it for its emphasis on fermentation, which not only adds depth of flavor but also leaves you feeling light and refreshed.
What’s your favorite dish to cook?
I don’t have a specific favorite dish — I’m inspired by the seasonal produce available.
What’s the most difficult dish for you to get right?
Risotto is the most difficult. Achieving the perfect creamy texture while ensuring the rice is cooked just right can be challenging.
Chef Robert’s Roasted Cauliflower with Almond and Brown Butter Burned Leek Recipe
Ingredients per plate:
-120g roasted cauliflower
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