Chef of Chef Works: Elie Lteif

CHEF ELIE LTEIF

Restaurant/Kitchen: Executive Chef, VOCO Dubai an IHG Hotel.
Location: Dubai, UAE.
Social Media: Facebook: Elie Lteif  Instagram: @chefelielteif

 


Chef Elie Lteif’s passion for both food and people is infectious! Based in the food capital of the Middle East, Elie has access to an amazing array of ingredients which fuel his creativity, offering amazing dishes on his ever-changing menus. Like any hotel in Dubai, acknowledging the cultural diversity of his customer base is the key to his success of returning guests and diners. Chef Elie hosts an impressive collection of Chef Works chef coats and aprons, appreciating our varying styles and design details. We welcome Chef Elie to the Chef of Chef Works hall of fame…


Chef Elie applying his finishing touches, wearing the Chef Works Valencia Chef Coat.



Seared Sesame crusted Shibi Tuna.

1. Your restaurant/role:
We have Celsius, our all-day dining restaurant; Alhan, a Lebanese restaurant; Tresind, an Indian cuisine restaurant alongside our pool bar, Bar 51 and our lobby lounge.

2. Describe your kitchen:
My kitchen is my second home.


Chef Elie at work wearing the Bristol Chef Coat under a Rockford Chef Apron.

 

3. Favourite Chef Works item and why?
My favourite of my many Chef Works items is the Trieste Executive Chef Coat (ECRO) as it is both comfortable and stylish. I wear it whilst working in the kitchen and for meeting the guests.

4. First job:
My first job was as a Kitchen Helper back in Lebanon.

5. Favourite cookbook:
Mediterranean: Food of the Sun by Jacqueline Clark and Joanna Farrow. I also like Jamie Oliver’s books as they often specialise in Mediterranean cuisine. I love the fresh flavours of Basil, Lime and Coriander.

6. Your awards:
I have won various silver & gold medals in cooking competitions back in Lebanon. I also led the Nassima Royal hotel culinary team in two chef competitions. The first was the Salon Culinaire at Gulf food 2018 where we won 19 medals and the second, International East Coast Salon Culinaire in Fujairah where we won 17 medals and a First Runner-up trophy…


Braised dry Lime Lamb chop Freekeh, Cinnamon Baklava sticks, Lamb jus and yogurt foam, braised baby Onion, red Zurich & dry Lime.

 

7. Your cooking inspiration:
My cooking inspiration are my wife and my son.

8. Your speciality dish:
Tuna Pickles.

9. Favourite dish to eat:
Truffle Angus Beef Burger

10. Weirdest thing you ever ate:
So far… the traditional Century Egg in China.

11. Favourite ice cream flavour:
Orange, Ginger & Basil.

12. Favourite drink:
Beer and wine!

13. Favourite wine:
Chateau Ksara Sunset Rose from the Bekaa Valley in Lebanon. Made from 60% Cabernet Franc and 40% Syrah, it has a spicy flavour and a powerful nose of red berries.

14. Who would you most like to cook for?
People who are excited to explore different flavours.

15. And who would you least like to cook for?
For those people who will lecture you on how to cook or prepare their food.

16. Favourite things to do when not cooking:
I usually like to spend time with my family and dine out to try new restaurants and dishes.

17. Your latest project:
My ongoing project is within VOCO Dubai, there is never a quiet day!

18. Favourite city and why?
Dubai, because it has a modern spirit and a rich cultural life.


Simple Crème Brûlée fingers.

 

19. Your greatest indulgence?
With such a busy schedule, I must say spending time with my chef friends, talking about work and new culinary trends is one of my greatest indulgences.

20. And finally, your all-time best culinary tip?
Always work with passion.

 


Deep fried breaded Oyster with Tomato Garlic chutney, Ginger Lime coulis & Sea Truffles.

 


Truffle wild Mushroom pudding, Thyme infused cream, perfume Baguette chip and dehydrated Parsley.


Photography: Care of Chef Elie Lteif.