Chef de cuisine at Brasserie 2.0 at Le Royal Meridien Beach Resort and Spa, Shyam Lal Amgai, 39, encourages us all to cook with passion and serve food with love.

Where did you grow up?

I grew up in Gorkha a small town in Nepal. I often think of home and have so many happy memories.

Did you eat your veggies?

We had a lot of natural vegetables growing in the area so naturally, I grew to love them, even if I didn’t like them at first!

When did you know you wanted to be a chef?

I knew from a very young age I wanted to cook. I was inspired by watching television shows and cooking channels, along with my brother, who was a huge inspiration to me in every way.

What is your favourite food memory?

Eating at my own wedding because the enjoyment of the occasion, coupled with the flavour of the food, made for quite a remarkable infusion.

How difficult was your training?

Originally I trained to be a waiter but the chef at my first restaurant saw something in me and convinced me to push for what I loved. Training after that was easy as learning to cook was a passion.

What inspires you?

I get my inspiration in so many ways. Sometimes it’s from people, my family, my peers, and the people who pushed me to do better. Other times it’s from nothing but personal determination and a will to succeed.

Favourite kitchen equipment or gadget?

I have a very special pair of fish tweezers that I just could not live without. They are magic!

Best piece of advice you would give a home enthusiast?

Cook with passion and serve with love.

Best cooking tip for a novice just getting into the business?

Listen, learn and work hard.

What’s the most popular dish at Brasserie 2.0 and what’s your spin on it?

Momo dumplings is a famous dish in my country and I make my momo with local goats from the farms I have visited. It means I know the quality of the meat I’m using, which makes all the difference with this dish.

Five ‘must-have’ items in your basket…

Onions, garlic, rock salt, tomatoes and thyme.

Funniest kitchen incident?

There have been many but the one that stands out, is when other chefs cracked eggs on me and covered me in flour to celebrate my birthday one year. Luckily I saw the funny side.

Who in the food world do you most admire?

Gordon Ramsay has been a big inspiration for me. Also, the late Gary Rhodes had a big impact on my career.

Favourite foods to cook with?

I love cooking with fresh herbs the aromatic flavours. They always excite me.

What do you think is the most challenging ingredient to work with?

Rosemary because just one extra gram can be too overpowering. It’s all about the right balance.

What do you like to eat when you’re at home?

I like to eat momo dumplings and also dried soy beans.

Are there any foods you just don’t like?

Not really, I try everything.

Favourite cookbooks?

One of my most-read cook books is White Heat by Marco Pierre White.

What is going to be the next big thing in the food world?

I believe sustainable produce is on everyone’s radar. Less farmed fish and meats and reduced chemicals and antibiotics in products.

What do you do for fun?

In my spare time I like to read books. I’m also a big fan of spending time with my friends and family. That's important.

Where is your favourite place in the world?

Right now it has to be Dubai. I love this city and I am very grateful for the platform it has given me. Dubai has a way of making everyone feel at home.

What do you love most about your job?

I love the atmosphere in the restaurant and behind the scenes in the kitchen. Having the power to serve and impress people is a great skill. It always makes me feel happy.

What would be your ‘last supper’ meal?

Fresh white truffle risotto, from Alba in Italy.

Taking all-day dining to the next level. Brasserie 2.0 reflects the contemporary style of Le Meridien brand with a modern, fresh and ultra chic look. Whether breakfast, lunch, dinner, or the award-winning brunch concepts, there’s always an impressive selection of dishes served, inspired by flavours from far corners of the world.

www.brasserie2point0.com