Chef Adel avatar
Chef Adel
Dubai | | Professional
Specialty Cuisines: Asian, Japanese
Vetted Experiences: Private Chef, Personal Chef, Cooking Class, Chef Consultancy

Know more about Chef Adel's Cooking Style with these sample menus.

How did you start your journey?

Japanese cuisine interested me first of all for its simplicity and high taste qualities, while at the same time using exclusively fresh seafood pushing it at the top of other world cuisines. My approach to work is observance of the Japanese traditions of sushi making, consisting in using only fresh fish, rice and other ingredients, paying great attention to small details, which gives my dishes an unsurpassed taste.

Where is your cuisine inspired from?

In 2003, I graduated culinary college and after graduation, I immediately started working in a Japanese restaurant.

Work

Head sushi chef | "Praia" restaurant, Five hotel | 2017 - Now
- Cold meals: sushi, sashimi, rolls - Final meals quality control - Product stock control - Product quality control - Raw product control - Production order - New meals development and control - Personnel training - Sushi-bar technological processes organization

Junior sous chef | "Aji" the Palm restaurant. | 2016 - 2017
- Cold meals: sushi, sashimi, rolls - Final meals quality control - Product stock control - Product quality control - Raw product control - Production order - New meals development and control - Sushi-bar technological processes organization - Chief cook substitution (in his absence)

Sushi-chef | "Veranda u Dachi" (Novikov Restaurant Group) Russia, Moscow | 2013 - 2016
- Cold meals: sushi, sashimi, rolls - Hot meals - Product stock control - New meals development and control - Product quality control - Raw product control - Personnel training

Sushi chef | "Tsvetenie Sakury" | 2013
- Cold meals: sushi, sashimi, rolls - Product stock control - Product quality control - Raw product control

Sous chef | "NOBU" Moscow | 2009 - 2013
- Cold meals: sushi, sashimi, rolls - Final meals quality control - Product stock control - Product quality control - Raw product control - Personnel training - Sushi-bar technological processes organization - Chief cook substitution (in his absence)

Sushi-chef | "Planeta Sushi" restaurant | 2008 - 2009
- Cold meals: sushi, sashimi, rolls - Raw product control - Final meals quality control

Sushi chef | "Mandarin" restaurant | 2003 - 2008
- Cold meals: sushi, sashimi, rolls - Hot meals - Making changes in the meals range - Product quality control - Product stock control

Training

Sous chef | "NOBU" Moscow | 2013
Head chef Fabio Sergio Nakazato came from "Nobu" Maiami.

Sous chef | "NOBU" Moscow | 2012
Head chef Shin Kondo visited "Nobu" to bring new expirience to our restaurant.

Sous chef | "NOBU" Moscow | 2011
Executive chef (Owner) Nobuyuki Matsuhisa. Classes for new menu.

Sous chef | "NOBU" Moscow | 2010
Head chef Taniguchi Akihiro came from Italy. "NOBU" Milano.

Sous chef | "NOBU" Moscow | 2009
Head chef Koichiro Kawakami came from USA. "Nobu" Las Vegas.

What is your Cancellation Policy?

Flexible - Full refund up to 2 days prior to event, except Foodie Service fees

What languages do you speak?

English, Russian

How far can you travel?

100 kms

Foodie Jamie | 5.0

Everything was great 👍🏼😀🍣

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