With restaurants spanning from St. Barths to Tokyo, the next natural step for critically acclaimed Chef Jean-Georges Vongerichten was to open the doors to his first UAE eatery. Gourmands can now enjoy the culinary master’s exquisitely crafted creations blending French, American and Asian influences at JG Dubai. Vongerichten elaborates about the signature creations and range of moods found at the landmark Four Seasons Resort Dubai. Sayidaty English met with the chef and talked about food and the art of making it.

You own and operate 30 restaurants in 11 cities worldwide. How do you ensure they all meet your standards?

It begins with the local team of chefs and managers who go through vigorous training in New York City with me and my executive team. They learn Jean-Georges quality and standards and are continuously offered guidelines and support. I am continuously in communication with my teams around the world regarding staffing and menu changes. I visit each of my restaurants on a regular basis to make sure everything is being executed property.

What prompted you to open one in Dubai?

I have always been drawn to the culture and atmosphere of Dubai and have wanted to open a restaurant in the emirate for a long time. Khaled Al-Muhairy, a longtime friend, presented me with the space at the Four Seasons.

Tell us a bit about the concept behind JG Dubai and what you want customers to feel when they visit?

Jean-Georges Dubai was inspired by Jean-Georges in New York City. JG Dubai showcases two distinct restaurants, a lounge and terrace dining. JG Dining Room, a sophisticated and refined culinary setting, presents Jean-Georges’ signature menu. The Dining Room is organized around an installation of suspended hand-blown glass chandeliers, artfully illuminating the space and setting the stage for Jean-Georges’ latest flavors and creations.

JG Kitchen, a casually chic café, presents a relaxed collection of internationally-influenced dishes. The Gwenael Nicolas designed restaurant, adorned with wood, stone and white shells, showcases an exhibition-style open kitchen and contemporary chandelier of flowing white fabric, created by Japanese fabric artist, Reiko Sudoh. Along a curved glass wall, the luxe lounge offers landscaped views of the terrace.

What about some of the new restaurant’s signature dishes?

A few signature items on the menu at JG Dining Room include our “Caviar Creations”, Yellowfin Tuna Ribbons and Char Grilled Squab. The Jean-Georges menu is made up of classic dishes that have been on the menu in New York since the beginning.

At JG Kitchen, the signature items include Crab Toast, Tuna Tartare, Chicken Samosas, Kale Salad, Black Truffle and Fontina Cheese Pizza, Fried Chicken, Roasted Seabass and Grilled Wagyu Beef Tenderloin. Of course for dessert, there’s our Chocolate Molten Cake and Salted Caramel Ice Cream Sundae.

Have you taken any inspiration from Middle Eastern cuisine?

Dishes like the Roasted Eggplant Toast with Marinated Peppers and Basil and Grilled Vegetables with White Bean Hummus, Pita Bread were inspired by Middle Eastern cuisine.

You are a master at maintaining the essence of ingredients. Which ingredients can’t you live without? Why?

I cannot live without chillies. They find their way into most of my dishes, even if you cannot taste them. They really make flavors pop and have a number of nutritional benefits.

As a three Michelin starred chef, can you tell the aspiring chefs out there what helped you get to where you are today?

I always tell young chefs to work their way through each station and to never rush the processes. It is important to understand this is an evolving profession and there is always something new to learn.

— [email protected]