The Indian national beat off stiff competition from chefs from Reflets par Pierre Gagnaire, Qbara and Atlantis, The Palm Hotel to take the crown at the Park Hyatt Dubai event.
All chefs in the contest were judged by a panel including Uwe Micheel, president of the Emirates Culinary Guild and director of kitchens at Radisson Hotel Dubai Deira Creek, Michael Clinton, executive chef at Park Hyatt Dubai, Russell Impiazzi, culinary director at Lafayette Gourmet, Silvena Rowe, celebrity chef and founder of Omnia and Time Out Dubai editor Mark Dinning as well as Time Out Dubai readers who scored each chef on criteria including creativity, use of ingredients and the taste and texture of food.
The winning menu included a quail pastille and sous vide rhubarb starter followed by a seafood consommé. A main course of 72-hour short rib and truffle potato foam was a hit with assembled judges as was the chestnut pudding with dark chocolate mousse and honey crumble dessert.
All chefs were challenged to create a festive menu from a controlled basket of ingredients from Lafayette Gourmet.