Presentation on the plate is important. But as a chef I believe it is crucial to focus first on the flavours you are creating. And above all, respect the product.” Chef Christian Buenrostro
Category: Dine
“I like to do a whole host of different cuisines and tastes and experimentation. It’s nice and also it just shows I can do from fine-dining to casual eating.” Tom Aikens
“Hotels should be living things not stuffy institutions.” Tim and Kit Kemp
“Ceviche is the new sushi. It’s very healthy, fresh and delicious.” Sanjay Dwivedi, COYA
“VaKaVa is Toro Toro’s more mischievous twin sister; sharing the same Latin roots but bringing the avours, sights and sounds to another level.” Jumeirah Etihad Towers
