In a recent conversation with Connector, Chef Michel De Barros, Head Chef of Salvaje Dubai at Opera District in Downtown Dubai, shared insights into his culinary journey and the inspirations behind his cooking. Originally from Caracas, Venezuela, Chef Michel has honed his craft over 24 years, blending avant-garde techniques with traditional Mediterranean and French influences.
Chef Miche has wide ranging experiences in leading high-profile restaurants across the globe, from Caracas to Barcelona and now Dubai, with his unique approach to innovation, cost efficiency and maintaining quality across multiple Salvaje locations.
In his role in Dubai now as Head Chef at Salvaje Dubai, Michel is responsible for ensuring the quality of food, overseeing all kitchen processes, training the kitchen team and developing the menu. One of his most significant achievements to date has been the ability to minimise food costs across eight Salvaje and Arrogante restaurants in Europe, while ensuring his kitchens make the most out of the best available ingredients for every dish.
A dedicated and relentless professional, Chef Michel continues to inspire with his creativity and commitment, aspiring to open his own restaurant one day, leaving an indelible mark on the global dining scene. Throughout the discussion, Chef Michel reflects on his connection with his family and mentors, his passion for the industry and the specialities of his restaurant.
How did you get started in the food industry?
The truth is, my curiosity about cooking started at a very young age, but my journey into the
food industry isn't the typical romantic story. Growing up in America, many people find
themselves in the kitchen not out of passion, but because they’re searching for direction in life. I was one of those people. At first, I pursued other careers to make my family proud, but nothing truly clicked for me. Eventually, I turned to the kitchen, not because I had big dreams, but because I needed a job. I didn’t expect much from it, I thought it would just be a way to pay the bills.
But then it happened, the chaos, the adrenaline, the screams, the clanging of pots and pans, the steam rising from boiling water, the unfamiliar language of kitchen terms. Amidst all the noise and disorder, I found something beautiful, discipline, precision, and a sense of belonging. My coworkers treated me like family, supporting me in a way I’d never experienced before. It was more than a job, it was a brotherhood. And in that moment, I fell in love with the kitchen and the craft.
What is your earliest cooking memory?
My earliest cooking memory takes me back to the countryside of my home in Venezuela. It was there that I developed a deep curiosity about food and cooking. I vividly remember experiencing the unique local traditions, trying things like snake, bird, and even alligator. Those moments sparked a fascination with ingredients, flavours, and the way food connects to culture and survival. It was an introduction to the raw, untamed side of cuisine, and it planted the seed for my passion for cooking.
What is your favourite dish from your country?
I really miss my mom's cooking, it’s something that can never be replicated. If I had to choose a favourite dish from my country, it would be empanadas or cachitos de jamón. There’s something so comforting about these classic Venezuelan flavours, and they always bring back memories of home and family.
What is your go-to easy snack for midnight cravings?
As chefs, we’re often the worst when it comes to eating for ourselves, not because we don’t
want something better, but simply because we don’t feel like cooking after a long day. In my
case, if I’m with my wife or kids, I’ll go all out and prepare the best meal possible. But when it’s just me and a midnight craving, I keep it simple, a sandwich or a good piece of cheese always does the trick.
What is the one raw ingredient you cannot cook without from your country?
Butter has become an indispensable ingredient in my cooking. Its rich flavour and versatility are essential to many of my dishes, and I find it hard to cook without it.
What is the best dish to try at your restaurant?
That's a difficult question, as we've crafted many exceptional dishes over the past decade.
However, one standout is our Black Cod Gyoza at Salvaje. It's truly amazing and has become a favourite among our guests.
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Chef Michel De Barros
Head Chef
Salvaje Dubai