Executive chef at the newly opened Terra Solis tells all

We ask some of the most talented chefs and sous chefs across the Middle East the tough questions so you don’t have to.

Hugo Nicolas Soulery, 35, from France, is preparing to welcome the world and beyond to the latest resort-style destination, Terra Solis, Dubai

Where did you grow up?

I grew up in the south west of France, in a place called Toulouse.

Did you eat your veggies?

I did, I always did. However, today I’m much more of a fruit man. I just love fresh fruits.

When did you know you wanted to be a chef?

My mother has always been my inspiration, so it would be when I was around 15 years old, and we started to cook together.

What is your favourite food memory?

My uncle cooking his legendary Royal Couscous for the entire family.

Where did you train? How difficult was your training?

I trained in two of Paris's renowned Michelin Star Restaurants, Le Pre Catelan and the Hotel de Crillon. It was certainly old school and the type of place you were constantly learning and therefore didn’t have time to watch the clock!

Where do you get your inspiration?

I’ve been lucky to have travelled, and I always take the opportunity to try local products and dishes. This has allowed me to develop a real concept for realising flavour and taste, which really helps me put my twist on classic dishes.

Favourite kitchen equipment or gadget?

Perhaps a little rudimental, but for me, the spoon is one of the most important tools in the kitchen and my favourite. It’s the link between the pot or pan where the cooking takes place, to the plate where I truly have the opportunity to showcase my art.

Best piece of advice you would give a home enthusiast?

There’s the well know phrase, "mother know best", and I couldn’t agree with it more. Recreate your mum or grandmother’s dishes and get to know them, before creating your own dishes through experimental cooking. Finally, always try your food before you serve it.

Do you always make your own meals, or do you occasionally go for a cheeky McDonald’s, or a frozen pizza?

I have to be honest; I never used to cook for myself. Now, I occasionally have a caramel sundae, half a roast chicken, or fresh pizza from Motorino.

What spices should I add to my repertoire when I'm just causally cooking a chicken breast or something?

Salt and pepper should always be a given. But I also love Arabic Five Spices. It can transform dishes.

Would you rather do the cooking or do the washing up afterwards?

I’m happy to do both! Unfortunately, you can’t do one without the other; therefore, cooking and washing up are, without a doubt, linked. After a busy service, I always ensure my kitchen shines when we’re finished.

What kind of message does cooking for another person express?

It’s a sign of generosity and sharing happy and memorable moments with the person you invite. Dressing the table and serving the dishes you’ve prepared is a lovely gesture.

Do you still use recipes to cook? If so, where do you get the best ones — friends, family, online, or from cookbooks?

Some dishes certainly need a recipe, and others don’t, so it depends on what I’m creating in the kitchen. I would always recommend that people use cookbooks or follow a video on YouTube to understand a recipe. Most importantly, it’s about tasting your food – sometimes, the recipes aren’t entirely accurate, so try the food and add different flavours if required.

What’s the most popular dish at Terra Solis and what’s your spin on it?

Shrimps Konafa is sure to be a big favourite. It’s usually sweet with cheese. However, we’ve put a twist on the original and created a savoury dish.

Five ‘must-have’ items in your shopping basket…

Butter; garlic; thyme; a bread baguette and jam.

Funniest kitchen incident?

We once had a time when one of the team members came into the kitchen wearing flip-flops. He’d forgotten his kitchen shoes and his flips flops were all he had. It's really not ideal and caused a few laughs.

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

Monkfish can be a challenging one. It is an excellent and delicious fish; however, getting the perfect cooking temperature can be difficult.

One favourite cookbook?

Larousse Gastronomique – the world’s greatest culinary encyclopedia.

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

Sounds very weird but insects. It'll be the next foodie trend.

What do you most love about your job?

I enjoy working with my team. Seeing the chefs grow in confidence and contributing to the daily operation in the kitchen is such a great feeling.

What would be your ‘Last Supper’ meal? Your ‘Death Row’ meal, as the late Anthony Bourdain would say?

I have to go back to my uncle’s incredible royal couscous. The memories come as an added extra.

About Terra Solis Dubai

Inspired by star constellations, this luxury resort will be home to the Polaris bell tents, the Perseid lodges, and the Orion pool lodges, named after stars, meteor showers and constellations, each offering an experience with a focus on comfort, luxury, and style.

An Oriental-chic desert oasis it is spread over 371,000 square meters and will provide guests with a year-round leisure destination, featuring incredible music and events, holistic activities, and gym facilities.

Terra Solis Dubai opens in this month and is located in Dubai Heritage Vision – 30 minutes from Dubai Airport (DXB), 25 minutes from the Burj Khalifa and 35 minutes from The Palm Jumeirah.

For more information and bookings, please visit terrasolisdubai.com.