Young chef of the year menus

Join Time Out and eat roasted quail and cured scallops

Aaron Gillespie
Chef de cuisine, La Brasserie, Atlantis The Palm


Aaron says he would like to win Young Chef Of The Year because… ‘I’m new to Dubai and looking to make an impact here on the food scene. Also, to challenge myself and to develop into a better chef.’ His menu is:

Starter

Cured scallop
Smoked trout croquette, fermented apple, cabbage and ash

Soup

Bacon and hops soup
Beef short rib tortellini

Main

Poached stuffed turkey
Parsnip, carrot, horseradish and Brussels sprouts

Dessert

Rhubarb and apple
Vanilla cream, caramel, spice

View Ryan Marc Allen menu
View Francois Xavier Simon menu
View Suraj Dhupad menu
View Chef Aaron Gillespie interview
View Chef Ryan Marc Allen interview
View Chef Francois Xavier Simon interview
View Chef Suraj Dhupad interview
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Ryan Marc Allen
Junior sous chef, Qbara, Wafi

Ryan says he would like to win Young Chef Of The Year because… ‘When I was in South Africa I competed in a few competitions but in Dubai I have not been able to compete in any. I feel I have the talent and knowledge to win.’ His menu is:

Starter

Pickled quail
Turkey mousseline, grilled avocado, cranberry jelly

Soup

Honey-roasted parsnip and celeriac soup
Wrapped scallops, smoked trout mousse, parsnip crisps

Main

Sticky barbecue short ribs
Roasted heirloom beetroots and carrots, beetroot and mascarpone puree, carrot puree

Dessert

Rhubarb and apple crumble
Truffle salted caramel ice-cream, Yemeni honey jelly

View Aaron Gillespie menu
View Francois Xavier Simon menu
View Suraj Dhupad menu


Francois Xavier Simon
Chef de cuisine, Reflets par Pierre Gagnaire, InterContinental Dubai Festival City


Francois says he would like to win Young Chef Of The Year because… ‘I want to follow in the food step of my mentor, Chef Pierre Gagnaire.’ His menu is:

Starter


Middle East-style roasted quail breast and leg in pastilla
Marinated quail breast, crunchy salad of fennel and carrot, leg in pastilla and quail juice, honey and local dates

Soup

Consommé of beef short ribs
Leek cannelloni of grilled scallops, smoked trout and braised beef short ribs with a syhpon of celeriac puree and crispy kale

Main

Christmas turkey
Turkey breast cooked at a low temperature with wild mushrooms, Brussels sprouts and red cabbage sauce

Dessert

Sweet of Dubai
Britanny sable, rhubarb and apple compote, vannilla mascarpone cream and chestnut puree

View Aaron Gillespie menu
View Ryan Marc Allen menu
View Suraj Dhupad menu


Suraj Dhupad
Chef de partie, Flow Kitchen, Fairmont The Palm

Suraj says he would like to win Young Chef Of The Year because…‘It means everything in my life and winning will take care

Starter

Quail pastilla
Quail pastilla stuffing, sous vide rhubarb, pickled carrots, date puree, smoked turkey breast, lettuce and yellow beetroot

Soup

Seafood consommé
Seafood stock, scallop pillow, smoked trout pate, semi-dried tomatoes

Main

72-hours short rib
Sous vide short rib, truffle potato foam, sour red cabbage and parsnip fries

Dessert

Chestnut pudding
Chestnut pudding, dark chocolate mousse, honey crumble, whipped cream and chia seeds of everything.’

View Aaron Gillespie menu
View Ryan Marc Allen menu
View Francois Xavier Simon menu

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