CHEF CONFIDENTIAL
MEET THE CHEF The food at any hotel restaurant is only as good as its chef. That’s why this month, we checked into DusitD2 after its stylish reopening and peaked behind the kitchen doors to find out the culinary master behind SOKO Restaurant’s food.
TAPAS
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hristopher Graham towers over his kitchen with the kind of confidence that assures you his title of Executive Chef is not just for show. He started his career at the Hyatt Carlton Tower Hotel in London as a kitchen
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apprentice. He went on to work at the 2 Star Michelin restaurant, the Vineyard at Stockross, working under renowned modern British chef, John Campbell. Following this he worked for an array of 5 Star Hotels including Atlantis The Palm, the Burj Al Arab (Al Mahara), Madinat Jumeirah (Pierchic) and The Grove Hotel in England. At Atlantis, Christopher was selected to represent the UAE as part of the National Culinary Team at the Culinary World Cup in Luxembourg. However, this was not his only foray into the international culinary competition scene. Selected to be a regular member of the Jumeirah Culinary Team, he helped win the coveted Parade De Chefs at Hotelympia in London and eventually going on to be team captain at Black Box competitions for the Madinat Jumeirah, Burj al Arab and Atlantis the Palm Culinary teams. He also represented the company at Foodasia in Singapore. Christopher has also worked under the
consultancy of world-famous chef Alain Ducasse who has been awarded 3 Michelin stars. Along with a dedicated team and the Ritz Carlton group, he was a part of the opening of the BVLGARI hotel London. As an Executive Chef, he has worked for The Lord Mayor of London, executing high profile functions for royalty, and members of UK parliament, including the Prime Minister. He was in charge of the kitchens at Atmosphere, located on the 124th Floor of Dubai’s Burj Khalifa and has been awarded the title of Time Out Dubai’s Young Chef of the Year. You can now find Chef Christopher at DusitD2 Nairobi which is cocooned away from the hustle and bustle in the secure, peaceful and leafy suburb of 14 Riverside Drive. Look out for his gastronomic creations at SOKO Restaurant or settle into the newly reopened SOI Pan Asian Restaurant and try out the new menu curated by the Executive Chef himself. If you have already tried one of his masterfully cooked seafood dishes then maybe it’s time you tried to replicate it in you own kitchen. Before you begin, Chef Christopher has some advice to make sure that you can cook a dish that’s close to his restaurant-quality meals. CHEF CHRISTOPHER’S SEAFOOD TIPS 1. Proper storage is crucial. Refrigeration cooler than the normally required 5 degrees Celsius(1-2 Degrees) is recommended to keep fish and seafood nice and fresh! 2. A delicate touch is needed when preparing and cooking fish and seafood. it’s very easy to accidentally ruin the product by damaging during preparation or cooking too hard. Practice makes perfect! 3. Don’t over Season. Let the seasoning complement and enhance the product, not drown it with too many spices or strong sauces and accompaniments. 4. Low and Slow. Always cook the fish or seafood slightly under the level you wish to serve it at and make sure you allow the product to rest and finish off by itself, in order to relax the fibres and ensure that the product is moist and juicy. 5. Audit your suppliers. Make sure that they maintain the cold chain from catch to delivery and that the supplier’s processing facility is as hygienic as possible, and that food safety regulations are followed at all times.
