With over 40 years of culinary experience, Chef Muhammad Iqbal, Head Chef at FireLake Grill House, Radisson Dubai DAMAC Hills, brings legendary expertise to the city’s steak scene. Chef Muhammad's story is nothing short of remarkable and the career, built on resilience, passion, and deep respect for quality ingredients, has made Chef Muhammad a true pioneer in Dubai’s dining culture.
Chef Muhammad’s culinary journey began in 1984 when he started as a cafeteria runner at a Marriott hotel in Saudi Arabia. After spending nearly a decade in Saudi Arabia, Chef Muhammad moved to Dubai in 1993, joining the JW Marriott. It was here that Chef Muhammad honed his skills at Dubai’s very first steakhouse, mastering the art of butchery and perfecting steak preparation. Chef Muhammad's instinctive ability to judge the 'doneness' of a steak simply by touch remains one of his most remarkable talents to this day.
Connector caught up with Chef Muhammad to learn more about the incredible journey and the dishes close to Chef Muhammad's heart.
How did you get started in the food industry?
I got started in the food industry in 1984 when I began working as a cafeteria runner at a Marriott hotel in Saudi Arabia. I was drawn to the kitchen environment and the energy there, which eventually inspired me to pursue a career in cooking. Over time, I moved up the ranks, eventually transitioning to a commis chef and gaining hands-on experience in the kitchen.
What is your earliest cooking memory?
My earliest cooking memory is from when I was 10 years old. I used to cook omelettes for myself, and I loved doing it. Even at such a young age, I found joy in experimenting with ingredients and learning how different elements came together in the kitchen. That simple dish sparked my passion for cooking and set me on the path to where I am today.
What is your favourite dish from your country?
My favourite dish from Pakistan is Mutton Paya. It's a rich and flavourful stew made from the trotters of mutton, cooked with a blend of spices and slow-cooked until tender. It's a comforting dish that brings back memories of home and is deeply rooted in our culture.
What is the one go-to and easy snack you love making for midnight cravings?
When I have midnight cravings, I love making scrambled eggs with onions and chilli. It’s quick, easy, and packs a punch with the heat from the chillies. It’s the perfect snack to satisfy those late-night hunger pangs.
What is the one raw ingredient you cannot cook without from your country?
The one raw ingredient I cannot cook without is chillies. They’re essential in Pakistani cuisine and bring a unique level of heat and flavour to almost any dish. Whether it’s for adding spice to a curry or enhancing the flavour of a grilled meat, chillies are indispensable in my cooking.
What is the best dish to try at your restaurant?
The best dish to try at our restaurant is definitely the steak. We take great pride in serving the finest cuts of meat, perfectly cooked to the guest’s preference. Whether it’s a classic rib-eye, fillet, or another steak variety, it’s an experience that’s not to be missed.
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Chef Muhammad Iqbal
Head Chef
FireLake Grill House