Time Out spends five minutes with the chef at Noir, inside the Kempinski Hotel at Mall of the Emirates
Name: Javier Martinez Job title: Chef in Charge – Noir, Kempinski Hotel Mall of the Emirates Age: 28
How long have you lived in Dubai? 6 months.
Where do you like to hang out in Dubai when you’re not at work? I like to stay active, so I enjoy going to the beach and surfing. Particularly Kite Beach, where you can do almost everything - surf, jet ski, paddle board and kite surf.
What’s your top tip for visitors to Dubai? Visit the Creek to discover the old areas of Dubai. It’s an interesting place that people tend to forget about if they live in other areas. Of course, they must also visit Noir for a great mixed drink and incredible Latin-Asian fusion food!
What one thing would you like to do in Dubai that you haven’t done before? Sky diving! I really like the outdoors and extreme sports, so I would love the opportunity to sky dive in Dubai over The Palm.
What career journey did you take before joining your restaurant? When I was 19 years old, I left Chile and started traveling around Latin America. Seeing the food and produce in Peru, Ecuador, Bolivia, Uruguay and Argentina opened my world up to the different flavours of the continent, so it’s there where I really fell in love with food. In Argentina, I started working in one of the best restaurants in Latin America for five years. From there, I returned to Chile where I worked for another two years until I was offered the job at Noir, in Dubai and I haven’t looked back since!
Why should Time Out readers try your restaurant? Because they will find the best Latin-Asian fusion food in Dubai with plenty of amazing flavours that will be completely new to them.
What’s the best thing about dining at your restaurant in 2016? We are trying to change the menu twice a year, and are always pushing ourselves to be more innovative and creative with our flavours and dishes. The products that we choose are always fresh and we love to create unique dishes so our guests can experience new things.
What’s your dish recommendation at your restaurant? To get the best experience, you have to try a cold starter (Ceviche or Tiradito), coupled with another cold starter (ie: Watermelon Carpaccio), followed by a hot starter and a main course – definitely four dishes.
Aside from where you work, where else do you like to dine in Dubai and why? I like to eat really simple and often wonder around different food markets. Eating in the streets allows me to know the street flavours, which you’ll often find are the most powerful. But, when it comes to fine dining, I like to visit Zuma.
What is the best dish you’ve ever tasted in your life and who made it? It has to be my family’s home-cooked meals. My grandma’s typical Chilean food is the best.