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Dubai: Muqram Kazim, head chef of French fine-dining restaurant L'Me Dave in Mansard Riyadh, began his career at the age of 18 in the UK, where he studied culinary arts and gained experience in fine dining. Kazim worked in London's prestigious restaurants before taking a “significant role” with a luxury cruise line headed by renowned American chef Thomas Keller.

That job took him to Europe, America, Asia and Australia, broadening his culinary perspective.

Kazim then opened his own restaurant, Gusto Italian, in England before taking the lead in the kitchen at L'Me Dave.

Here, Kazim discusses common mistakes, his favorite dishes to cook, and his management style.

What was the most common mistake you made when you started?

A mistake many chefs make early in their careers is not to season well-flavored and spicy dishes while they are cooking. It's easy to assume that a dish will be good without frequent adjustments, but flavors can change during cooking. Regular tasting and adjustments are important for a balanced final dish.

What is your top tip for amateur chefs?

Focus on mastering basic techniques. Understanding how to properly handle knives, cook vegetables and manage heat can make a big difference. Once you're comfortable with the basics, experimenting with flavors and ingredients becomes much easier and more fun.

What ingredient can instantly improve any dish?

High quality sea salt. It enhances the natural flavor of the ingredients and can make a noticeable difference in taste. Just a pinch can enhance the overall dish.

When you go out to eat, do you find yourself criticizing the food? What is the most common mistake you find at other restaurants?

Yes, as a chef, I think it's natural to criticize food while eating. A common mistake I see is inconsistency. Sometimes dishes can be seasoned or unevenly seasoned, which affects the overall taste.

What is your favorite food?

I usually go for Arabic or Indian food, especially dishes with rice and meat. I enjoy the depth of flavor and complexity of spices that these dishes offer. Dishes like biryani or kabsa are especially appealing because they combine aromatic spices with tender meat and flavorful rice, making for a satisfying and rich meal.

What is your go-to dish if you have to cook something quick at home?

A simple pasta aglio e olio. Just pasta, garlic, olive oil and a pinch of red pepper flakes. It's delicious and satisfying, and can be made in about 20 minutes with minimal effort. Plus, it's a great way to use up staples and can easily be customized with extra ingredients.

What customer behavior annoys you the most?

When they ask for excessive or frequent changes in the dish after ordering. Accommodating special requests is part of the job, but constant adjustments can complicate the preparation process and affect the timing and quality of food. Clear communication about preferences and limitations means a smooth dining experience for everyone.

What is your favorite dish to cook?

Mutton curry with spinach. I love it — a combination of tender lamb and vibrant spinach, full of aromatic spices. The process of mixing spices and achieving the perfect balance of flavors is incredibly satisfying, and the result is a dish that is both comforting and impressive.

What is the hardest dish for you to get right?

One of the most challenging to perfect is the soufflé. It requires precise timing, temperature control, and the right technique to achieve the right growth and texture. Even the slightest deviation can lead to a deflated or uneven soufflé, making it a true test of a chef's skill and attention to detail.

As head chef, how are you?

I try to strike a balance between being authoritative and approachable. I believe in leading with respect and setting high standards, while ensuring that every aspect of the kitchen runs smoothly. My approach includes clear communication and a commitment to quality.

Chef Mukkaram's Lobster Thermidor and Pommes Anna Recipe

material:

1 whole lobster (including tail and claws); 120 grams of thermidor sauce (instructions below); 30 grams of unsalted butter; 180 grams Pommes Anna (instructions below); 2 grams of microgreens

For the thermidor sauce (Product = 2.4 kg)

Ingredients: 150 grams of butter; 100 grams of flour; 900 ml of milk; 1 l of cream; 200 grams of shallots; 150 grams of leek; 15 grams of garlic; 200 ml of American malt; 750ml prawn stock (instructions below); Gruyère cheese 180 grams; 25 grams Dijon mustard; 40 grams of Maldon salt

Instructions:

Combine 125 grams of butter with the flour and mix until evenly distributed. This is your beure mani. Set aside and keep at room temperature.

Heat a large saucepan over medium heat. Add remaining butter.

When the butter foams, add the shallots, leeks, garlic and salt.

Sweat the vegetables until soft, do not let them brown.

Add the malt and cook for one minute. Add shrimp stock.

Reduce the liquid by half, add the cream and milk and bring to the boil.

Whisk in the beurre manié.

Reduce heat to very low and cook for 20 minutes, stirring frequently.

Whisk in mustard and cheese.

Strain the sauce through a chinois.

Poms for Anna

Ingredients: 1 kg of sliced ​​potatoes; 220 grams of duck fat; 20 grams Maldon salt

Instructions:

Peel and thinly slice the potatoes.

Pour over the duck fat and mix well.

Place the sliced ​​potatoes in the mold, seasoning each layer.

Cover with parchment paper and bake at 180°C for 30 minutes.

Once cooked place a tray on top

Leave overnight in the fridge to firm up and set.

For shrimp stock

Ingredients: 1 kg of seafood shells; 2 liters of water; 250g torpedo shallots, peeled, quartered; 200 grams of celery; 60 grams of sliced ​​lemon; 100 grams of fennel; 10 grams of black pepper; 5 grams of fresh bay leaves

Instructions:

Roast the balls in the oven.

Add all the ingredients to a large pot along with the fried shells.

Bring to a boil and cook for 20 minutes.