In a new series for EDGAR, we talk to the people behind the scenes that make the UAE’s foodie scene such a world beater.
First up is Executive Chef of Caesars Bluewaters Dubai, Christopher Lester. The well-travelled chef has seen and done it all in Dubai and talks us through the changes he’s seen in the industry, the cooking memories and dishes the contemporary chap should be able to make.
Which country has had the biggest impact on your culinary skills?
The United Kingdom. It’s where it all started. I moved to London at the age of 16 to pursue a career in the culinary industry, and I’ve been fortunate enough to work with some of the UK’s greatest chefs ever since.
This is what has set the benchmark and what’s given me the opportunity to travel across the world and cook in the finest kitchens.
What was the first ever dish you made from scratch?
My earliest memories of cooking go back to when I would bake cakes with my mother, the first of which was a Victoria sponge cake. The best bit was licking the batter out of the bowl.
I think most chefs find their love of cooking comes from their parents or grandparents, back when our families used to cook meals from scratch using authentic flavours and textures using mainly fresh, local ingredients that were available to them.