Chef Chat Mansour Memarian

Words by Choithrams

Date 05.10.21

Where did you grow up?

I come from a mixed family. I was born in Tehran, Iran, but grew up in Germany. My dad is Iranian and my mother is German, and I’m so proud I was raised surrounded by such a mix of different cultures.

Did you eat your veggies?

I loved vegetables. Being the youngest in a big family, it seemed to be everyone’s job to make sure I had them. I developed a passion for cooking thanks to the colour and flavour of fresh fruit and vegetables.

When did you know you wanted to be a chef?

At the age of 15, and against all the advice of my family, who didn’t see it as a profession. I battled the word “no”, especially from my mum. She was my fiercest opponent, yet ironically, she was the one who inspired my dream thanks to her wonderful home cooking. She eventually accepted my decision and I’m proud to say she’s now my biggest fan.

What's your favourite food memory?

The ones I dearly remember are from my childhood. Time in front of the television, watching cartoons, with a plate of snacks prepared by my mum, whether sweet or savoury. I remember my mum learning to cook Iranian food, big family dinners, and celebrations at home. My happiest memories are usually ones when my mum cooked meals.

Was your chef training difficult?

I trained in multiple countries, including Germany and Italy, and several European cities. What you see on the Hell’s Kitchen television show is fun compared to what actually happens in a real life kitchen. The environment, the pressure to succeed – all these have an impact throughout your life as a chef.

What inspires you?

I work in a luxury hotel so the requests and desires of my guests fuel my inspiration. Being creative is very important as well.

Favourite kitchen equipment or gadget?

A pan and a knife.

Best piece of advice you would give a home enthusiast?

Always try to make the best out of your cooking; make it fun and enjoyable so you develop a real interest. Let enthusiasm control the process and you’ll be great.

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

Everybody can cook but only few are passionate about cooking. Let passion dictate when taking up cooking as a profession.

What’s the most popular dish at Palazzo Versace Dubai and what’s your spin on it?

The most loved dish at Enigma, the Iranian restaurant at Versace, is the kebab koobideh. It may sound simple, but a great mix of meats can make the most ordinary recipe a masterpiece of taste.

What products should we be buying in the UAE?

I love organic products from local businesses. The core of Persian cuisine is a good quality meat. The farms in Dubai are sustainable and the lamb is some of the best in the world.

Five ‘must-have’ items in your basket…

Tomatoes; aubergines; rosemary; rice; yoghurt.

Funniest kitchen incident?

I’ve been working in kitchens for 25 years, and the pressure aside, it’s a fun industry. I have enough stories to write a book about it, so maybe I will!

Who in the food world do you most admire?

There are so many chefs around the world who are trendsetters but I decided a while ago not to have an idol. I always wanted to develop my own style.

Favourite foods to cook with?

Seafood and veggies. I also love creating sauces.

What is the most challenging ingredient to work with?

No ingredient is a challenge if you know how to use it. There are some fatal combinations in the kitchen, and the more you practice, the more you learn to stay away from them.

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

Simply cooked food. The kids have recently started to be more interested in products, spices, and taste combinations. We cook elaborate recipes together and they love it.

Are there any foods you just don’t like?

Anything cooked without passion can upset me.

Favourite cookbooks?

Can I say my own? Gourmet Raffinessen.

Where do you see yourself in five years?

One of the leading chefs in the world, always on the hunt for new flavour.