5 minutes with...BQ - French Kitchen & Bar's chef

Time Out spends five minutes with the chef at BQ - French Kitchen & Bar, inside the The St. Regis Dubai

Name: Sofiane Kaced
Job title: Executive Chef at BQ - French Kitchen & Bar, The St. Regis Dubai
Age: 35

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 go to The Walk and The Beach at JBR with my family.

What’s your top tip for visitors to Dubai?
Plan your time effectively to include all the top sights and try to see two things per day – the hop on hop off bus is a great way to see the city!

What one thing would you like to do in Dubai that you haven’t done before?
I would love to experience more of what Dubai has to offer and visit a desert conservation reserve for a culturally connected experience.

What career journey did you take before joining your restaurant?
My career started in France at the famous Hotel Martinez at the restaurant La Palm D'or which is a two star Michelin restaurant. This is where I learned all the classic French techniques, after 3 years I moved to London and worked with great chefs like Jason Atherton, and Gordon Ramsey as Sous Chef. It was here that explored English cuisine, and at the age of 29 I got my first Chef de Cuisine position at the Royal Opera House restaurants.

Why should Time Out readers try your restaurant?
Brasserie Quartier stirs memories of my favourite local brasserie on Avenue des Champs-Élysées in Paris and I’m really pleased to bring this dining experience to Dubai. We serve authentic French dishes based on modern interpretations of classic fare, all presented in a unique style. I would say BQ - French Kitchen & Bar is the perfect place for Time Out Dubai readers to try real French food but with a contemporary twist.

What’s the best thing about dining at your restaurant in 2016?
We have just introduced our Friday Brunch at the Manor in BQ - French Kitchen & Bar. The focus is on service as guests enjoy their brunch experience with all dishes presented directly to their table. The entire brunch showcases the true staples of French gastronomy, including fresh seafood, French oysters, 70 varieties of French cheese, three different options for foie gras, carved meats and fish, as well as a palate cleansing sorbet. This month we launched another great initiative – it’s a three course business lunch for Dhs115. We promise that if it is not served to you in 40 minutes, it’s on us!

What’s your dish recommendation at your restaurant?
Oooh, where do I start?! The Steak Tartare is definitely not to be missed. The St. Regis Côte de Boeuf is a bone-in ribeye cut for those who appreciate a very tasty steak. We serve redefined French favourites at Brasserie Quartier so our Croque Monsieur, Mushroom Risotto, and the seafood platter are worth trying for a modern take on traditional classics.

Aside from where you work, where else do you like to dine in Dubai and why?
I haven’t been yet but I am really looking forward to the chance to dine at Reflets by Pierre Gagnaire.

What is the best dish you’ve ever tasted in your life and who made it?
It was a venison dish made by a great chef and a good friend of mine, the Chef Patron Arnaud Stevens at the Restaurant Sixty One in London.

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