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
Position: Executive sous chef, Atlantis The Palm
Truffled beef pastrami, crispy quail egg, smoked beetroot macaroon, truffle vichyssoise e’spuma, pickled forest mushrooms
Bouillabaisse consommé, confit red snapper, fennel and oyster sphere, smoked salmon rouille
Butter poached turkey breast, cabbage, confit leg and foie gras garbure, honey glazed parsnips, bread sauce, cranberry puree
Chestnut and glühwein parfait, gingerbread, plum jelly, mince pie beignet
Name: Matthew James
Position: Chef de cuisine, Jumeirah Beach Hotel
Tanned snapper, burnt charentais, compressed cucumber, melon ketchup
Beef & cider broth, jellied oyster, creamed stilton
Turkey & pear, foie gras “chipolata”, creamed spelt, sweet & sour onions, pine & mandarin pan juices
Hidden clementine christmas pudding, brandy sauce candle
Name: Navin Poon
Position: Sous chef, Park Hyatt Dubai
Cured red snapper tartare, oyster beignets, smoked salmon tarama, Mandarin vinaigrette
Roasted chestnut soup, braised beef cannelloni, pickled butternut squash, puy lentil, black truffle coulis
Slow cooked turkey ballotine, foie gras croquettes, red cabbage mousseline, caramelised shallots, pear and mustard chutney
Raspberry and ivory gingerbread parfait, poached strawberries and lime foam
Name: Steven Peter
Position: Chef de cuisine, Madinat Jumeirah
Trio of foie gras, cinnamon cream brûlée, gingerbread foie gras terrine, braised beef & foie gras croquette, rhubarb purée, vanilla parsnip, liquorice brioche
Brandy flavoured lobster bisque, red snapper & smoked salmon timbale, tarragon fluid gel, tempura oyster
Mushroom stuffed turkey breast, chestnut & apricot dumpling, glazed brussels sprouts, caramelised pear jus, turkey crackling
White chocolate sphere, mandarin chiboust, cranberry orange sherbet, berry gelée, coconut snow
Name: Timur Fazilov
Position: Junior sous chef, Zuma
Red snapper, oyster & shallot relish, garlic ponzu sauce
Mushroom broth, beef & chestnut gyoza
Slow cooked foie gras stuffed turkey, root purée, vegetables
Ginger financier cake, pear sorbet