CONNECTOR.AE 46 CONNECTOR.AE 47 Dining Around Dining Around Chef ’s Corner: Adriano Cattaneo Chefs are the secret to a restaurant coming alive. Chef Adriano Cattaneo, Global Group Executive Chef at LPM Restaurant and Bar Dubai is known for always serving his best work, through delicious dishes. Born and raised in France, after receiving his culinary degree in 2005, Chef Adriano went on to get hands-on experience at multiple Michelin-starred restaurants in France. In 2016, Chef Adriano decided to tackle a new sphere in Asia, where he worked in Hong Kong and later moved to the UAE, bringing his creative talent and expertise to the restaurant. With 17 years of experience, Chef Adriano continues to leave his mark on the culinary world and shares a slice of his journey. How did you get started in the food industry? My love for cooking began in the kitchen of my father’s restaurant, where I gained knowledge of seasonal cookery techniques. Thanks to my early fascination for food, I was inspired to opt for a career path in hospitality. With hard work and perseverance, I earned my Culinary Arts degree in 2005 at L’Ecôle Hôtelière de Saint-Quentin, in Yvelines, France. My culinary foundations were largely based on French techniques and European gastronomy. What is your earliest cooking memory? My first cooking memory is probably when I spent time with my grandfather in Normandy. We would collect apples from the trees in his garden and make delicious apple doughnuts. I would assist him in the kitchen, and prepare the doughnut maker to cook them. What is your favourite dish from your country? My favourite dish is veal blanquette served with pilaf rice. When it is the right season, I like to add black truffles to really elevate the dish. What is the one go-to and easy snack you love making for midnight cravings? When I am hungry after a long service, I like to bring back a baguette made freshly, in-house, by our pastry chefs. When I am home, I add a piece of cheese or some roasted chicken, and it is like having a taste of France in Dubai. What is the one raw ingredient you cannot cook without from your country? Olive oil is definitely one ingredient I could never cook without! My father is Italian, and I have been surrounded by the Mediterranean culture all my childhood. There is no better recipe for me than the one made with olive oil. What is the best dish to try at your restaurant? The best dish to try at LPM would be the escargot. They truly embody our authenticity and love for French culture, they are a delicacy that represents my country well.
RkJQdWJsaXNoZXIy MzU4NjA=