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Dubai: Mukhram Kasim, head chef at fine French restaurant L'ami Dave in Mansard Riyadh, began his culinary career at the age of 18 in the UK, studying culinary arts and gaining experience in fine dining. Kasim worked in prestigious restaurants in London before taking on a “key role” with a luxury cruise line under renowned American chef Thomas Keller.

The job took him all over Europe, America, Asia and Australia, broadening his culinary horizons.

Kasim later opened his own restaurant, Gusto Italian, in the UK before taking over the kitchen at L'ami Dave.

Here, Kazim talks about common mistakes, his favorite dishes, and his management style.

When you first started, what was the most common mistake you made?

A common mistake that many chefs make at the beginning of their careers is not tasting and seasoning their food properly while cooking. Many people may think that food will come out good without frequent cooking, but flavors can change during cooking. Regular tasting and seasoning are important for a balanced final dish.

What are your top tips for amateur chefs?

Focus on learning basic techniques. Understanding how to use knives, cook vegetables, and handle heat correctly can make a huge difference. Once you’re comfortable with the basics, experimenting with different flavors and ingredients becomes easier and more fun.

What ingredient can instantly make any dish better?

High-quality sea salt enhances the natural flavors of ingredients and makes a noticeable difference in taste. Just a small amount can improve the overall taste.

When you go out to eat, do you often criticize the food you eat? What are the most common mistakes you make in other restaurants?

Yes, as a chef, I think it’s natural to criticize food when dining out. One common mistake I notice is inconsistency. Sometimes food can be under-seasoned or under-seasoned, which can affect the overall taste.

What is your favorite food?

I often opt for Arabian or Indian food, especially dishes that include rice and meat. I love the deep flavors and complexity of the spices that are present in these dishes. Dishes like biryani or khabsa are particularly appealing, as they combine aromatic spices with tender meat and flavorful rice, resulting in a satisfying and hearty meal.

What would you choose if you had to make something urgently at home?

A simple aglio e olio made with just pasta, garlic, olive oil and a little red pepper flakes is a delicious and mouthwatering pasta dish that can be made in under 20 minutes with minimal effort. It's also a great way to use up a staple ingredient and can be easily customized with additional ingredients.

What kind of customer behavior annoys you the most?

When guests frequently request changes to a dish after ordering, accommodating special requests is part of the job. However, constant adjustments can complicate the preparation process and affect the timing and quality of the food. Clear communication about preferences and restrictions will make for a smoother dining experience for everyone.

What kind of food do you like to cook the most?

Lamb and Spinach Curry I love it — the combination of tender lamb and tangy spinach, combined with aromatic spices. The process of blending the spices and achieving the perfect balance of flavors is incredibly satisfying, and the result is a dish that is both comforting and impressive.

Which menu is the most difficult for you to make?

Souffles are one of the most challenging dishes to make, requiring precise timing, temperature control and the right technique to achieve the perfect texture and fluffiness. Even the slightest mistake can cause the souffle to collapse or become uneven, making it a true test of a chef’s skill and attention to detail.

What type of person are you as head chef?

I strive to strike a balance between authority and accessibility. I believe in leading with respect and setting high standards while ensuring that every step in the kitchen runs smoothly. My approach involves clear communication and a commitment to quality.

Chef Mukram's Lobster Thermidor and Pomodoro

raw material–

1 whole lobster (including tail and claws) 120g thermidor sauce (recommended below) 30g unsalted butter 180g anna potatoes (recommended below) 2g microgreens

For the thermidor sauce (Yield = 2.4 kg.)

Ingredients: 150 g butter, 100 g flour, 900 ml milk, 1 liter cream, 200 g shallots, 150 g spring onions, 15 g garlic, 200 ml American malt, 750 ml shrimp stock (recommendations below), 180 g Gruyere cheese, 25 g Dijon mustard, 40 g Maldon salt.

advice:

Combine 125 grams of butter with the flour and mix until smooth. This is your beurre manié recipe. Set aside and store at room temperature.

Place a large skillet over medium heat and add the remaining butter.

When the butter boils, add the shallots, spring onions, garlic and salt.

Stir-fry the vegetables until soft. Do not let the vegetables turn brown.

Add malt and stir-fry for about 1 minute, then add shrimp stock.

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

Beat the ingredients together.

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

Beat together the mustard and cheese.

Strain the sauce through the chilies.

For Pomeranian Anna

Ingredients: 1kg thinly sliced ​​potatoes, 220g duck fat, 20g Maldon salt

advice:

Peel the potatoes and cut them into thin slices.

Pour the duck fat on top and mix well.

Arrange the cut potatoes in layers in the mold, seasoning each layer.

Cover with baking paper and bake at 180 degrees Celsius for 30 minutes.

When cooked, place the tray on top.

Leave in the refrigerator overnight to set.

For shrimp stock

Ingredients: 1 kg sea shells, 2 liters water, 250 g peeled shallots, cut into quarters, 200 g coriander, 60 g thinly sliced ​​lemon, 100 g cumin, 10 g black pepper, 5 g fresh bay leaves.

advice:

Place the shells in the oven to bake.

Place all ingredients in a large pot along with the roasted shells.

Simmer over low heat for about 20 minutes.