What is the biggest challenge you face in creating truly authentic Mexican cuisine?
As a contemporary chef I love to reinvent authentic Mexican cuisine, which means my biggest challenge is ensuring that the dish always pays respect to its natural heritage. Tell us about the new menu you’ve introduced at Maya. The new menu is a lot lighter and healthier, with a greater emphasis on seafood dishes. Being in Dubai, we are right next to the ocean and it is extremely hot, which increases the guest preference for food that is not heavy on the stomach. There is also a growing consciousness about the need to adopt more healthy eating habits, so the new menu has consequently followed a natural progression in this regard. We have also changed the meat dishes on the menu to reflect more traditional Mexican cuisine. What are your plans and ambitions for the next couple of years? I am opening ten restaurants over the next twelve months, including outlets in the USA, South America and Qatar. What advice would you give to chefs looking to add a Mexican flavour to their menus? It is v
