Dubai Young Chef of the Year 2013

Finest young cooking talent in the city prepare to do battle

Time Out Dubai and the Emirates Culinary Guild have announced the final five foodies in the 2013 quest to find the best young chef in Dubai.

After months of preparation and intense competition a panel of judges, led by president of the Emirates Culinary Guild, Uwe Micheel picked just five.

These five will go head-to-head at a live cook off at The H Hotel, Sheikh Zayed Road on December, 11.

As usual with the Time Out Young Chef of the Year you are invited to join the panel of judges and become a Time Out food critic for an evening.

Find out more about how to get tickets here and learn more about the finalists and get a sneak preview of the festive themed menus below.

Name: Christopher Graham
Age: 30
Nationality: British
Position: Executive sous chef, Atlantis The Palm

Starter
Truffled beef pastrami, crispy quail egg, smoked beetroot macaroon, truffle vichyssoise e’spuma, pickled forest mushrooms


Soup
Bouillabaisse consommé, confit red snapper, fennel and oyster sphere, smoked salmon rouille


Main course
Butter poached turkey breast, cabbage, confit leg and foie gras garbure, honey glazed parsnips, bread sauce, cranberry puree


Dessert
Chestnut and glühwein parfait, gingerbread, plum jelly, mince pie beignet


Name: Matthew James
Age: 29
Nationality: British
Position: Chef de cuisine, Jumeirah Beach Hotel


Starter
Tanned snapper, burnt charentais, compressed cucumber, melon ketchup


Soup
Beef & cider broth, jellied oyster, creamed stilton


Main course
Turkey & pear, foie gras “chipolata”, creamed spelt, sweet & sour onions, pine & mandarin pan juices


Dessert
Hidden clementine christmas pudding, brandy sauce candle


Name: Navin Poon
Age: 30
Nationality: Nepalese
Position: Sous chef, Park Hyatt Dubai


Starter
Cured red snapper tartare, oyster beignets, smoked salmon tarama, Mandarin vinaigrette


Soup
Roasted chestnut soup, braised beef cannelloni, pickled butternut squash, puy lentil, black truffle coulis


Main course
Slow cooked turkey ballotine, foie gras croquettes, red cabbage mousseline, caramelised shallots, pear and mustard chutney


Dessert
Raspberry and ivory gingerbread parfait, poached strawberries and lime foam


Name: Steven Peter
Age: 27
Nationality: German
Position: Chef de cuisine, Madinat Jumeirah


Starter
Trio of foie gras, cinnamon cream brûlée, gingerbread foie gras terrine, braised beef & foie gras croquette, rhubarb purée, vanilla parsnip, liquorice brioche


Soup
Brandy flavoured lobster bisque, red snapper & smoked salmon timbale, tarragon fluid gel, tempura oyster


Main course
Mushroom stuffed turkey breast, chestnut & apricot dumpling, glazed brussels sprouts, caramelised pear jus, turkey crackling


Dessert
White chocolate sphere, mandarin chiboust, cranberry orange sherbet, berry gelée, coconut snow


Name: Timur Fazilov
Age: 29
Nationality: Uzbek
Position: Junior sous chef, Zuma


Starter
Red snapper, oyster & shallot relish, garlic ponzu sauce


Soup
Mushroom broth, beef & chestnut gyoza


Main course
Slow cooked foie gras stuffed turkey, root purée, vegetables


Dessert
Ginger financier cake, pear sorbet

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