Richard Sandoval, of the pan-Latin American Toro Toro at Grosvenor House Dubai
What will you be cooking at TOD?
We will be cooking a whole host of mouth-watering creations at the Toro Toro stand: turkey croquettes with Chinese mustard and chipotle aioli (Dh15); smoked swordfish dip with tortilla (Dh15); grilled shrimp anticucho with aji amarilla and chilli ponzu (Dh25); churrasco-style beef (Dh35); yuca fries with mojo (Dh15); and tres leches cake (Dh15).
You're competing for Dubai foodies' attention alongside many other restaurants and chefs. Why should we come and take a bite out of your dishes?
Because our dishes are unquestionably delicious! We've really picked the best of the best to bring to Taste of Dubai this year, and there are quite a few dishes on offer that visitors may not have experienced before. So this really is a chance to treat your taste buds and try some fantastic new flavours. For example, it's a perfect opportunity to come and sample our yuca fries — these have already made quite an impression among visitors to Toro Toro. We'll also be serving another one of our most popular dishes, the churrasco-style beef with Peruvian rice and a tomato rocoto salsa.
What was the last thing you cooked for yourself to eat?
Chilli-dusted seared tuna served with green papaya and grilled watermelon; pea shoots, pickled ginger and a white soya chilli de arbol vinaigrette. I really enjoy cooking good, tasty food for the whole family and friends, whenever I can.
Which cookbook do you keep on your bedside table?
The Great Ceviche Book by Douglous Rodriguez (2010). I am a huge fan of ceviche.
What was the most memorable dinner you've had that was cooked by someone else?
It was at a French restaurant called Jean Claude in New York. I was served arborio-crusted oysters with a tomato-seed vinaigrette and a celery root purée. This was followed by a butter-poached lobster with sweet potato purée and a daikon ruby port reduction and a wild mushroom risotto with a regiano vin santo duck confit. Delicious!
What do you think is the most exciting ingredient to cook with?
Without doubt it has to be chillies. I just love creating food that packs a punch and is bursting with flavour.
If you could choose, what would your last meal be?
Tacos al pastor, served with rice, beans and a habanero salsa.
You're at Taste of Dubai. If you could describe your personality as a flavour, what would it be?
Spicy!
— Catch Richard Sandoval at Stand 25. He's in the Miele cookery school today at 8pm (register 30 minutes before start).
Nobuyaki Matsuhisa, of Nobu, Atlantis The Palm
The legendary Japanese chef will put in an appearance to sign copies of his latest book, Nobu's Vegetarian Cookbook, from 6.30pm today. "My cooking is very simple and people do not tire of my food easily," he tells tabloid! on Saturday. The Nobu stand (16) will be serving up black cod, eggplant nasu miso, sashimi tacos, tuna sashimi with Matsuhisa dressing and mochi ice-cream.
Scott Stokes, of the British restaurant Rivington Grill at Souk Al Bahar.
What will you be cooking at TOD?
On the stand we will be serving cockles in malt vinegar, fish and chips, and chocolate brownie with Devonshire clotted cream.
You're competing for Dubai foodies' attention alongside many other restaurants and chefs. Why should we come and take a bite out of your dishes?
This will be the fourth time for us at Taste of Dubai and Rivington Grill is always one of the top-selling stands. The traditional, simple British cuisine seems to have struck a chord with Taste of Dubai regulars and residents of the UAE, which is why we are opening our second restaurant in Madinat Jumeirah this month.
What was the last thing you cooked for yourself to eat?
A steak sandwich with toasted ciabatta, HP sauce and fried onions.
Which cookbook is on your bedside table?
The Noma cookbook is my favourite.
What was the most memorable dinner you've had that was cooked by someone else?
The last time I had Christmas dinner with all my family in England.
What's the most exciting ingredient to cook with?
There are two. First the egg, it is so versatile and can be used for so many different things and in so many different ways. Secondly I would have to say salt. It really does help to bring out the flavours of your ingredients as long as you use it wisely.
If you could choose, what would your last meal be?
Roast dinner with beef and Yorkshire pudding.
You're at Taste of Dubai. If you could describe your personality as a flavour, what would it be?
I would say sweet chilli sauce. I've been told I'm sweet but certainly have a bit of a bite.
— Check out the Rivington Grill dishes at Stand 1.
Francesco Dimonte, Sous chef at Armani/Peck, the Milanese deli in Armani Hotel, Dubai.
What will you be cooking at TOD?
I will be cooking what my mother and my grandma used to cook for me when I was a kid. One of those dishes will be stracciatella, a creamy cheese from Puglia, the region of Italy where I was born and raised, so I'm really proud to introduce this beautiful product to the people of the Taste of Dubai. But of course, let's not forget the brand name of Peck, which established the classical Milanese cuisine, and what could best represent that cuisine better then the saffron risotto with ossobuco ragout?
You're competing for Dubai foodies' attention alongside many other restaurants and chefs. Why should we come and take a bite out of your dishes?
Come and try my dishes if you want to taste the simplicity of the Italian tradition and feel like you are in a piazza of Milan.
What was the last thing you cooked for yourself to eat?
A nice pasta dish with some prawns and asparagus. It was delicious! But if I have to be honest, I never cook only for myself, I also cook for others, as I am such a generous person with a passion to share my food.
Which cookbook is on your bedside table?
On my bedside table, I only keep my alarm, as I am not a person who likes to read in bed, but of course, I am very passionate about books. Let's say near the sofa, it sounds better for me; a Japanese cookbook from Harumi Kurihara, Everyday Harumi, a bestseller in Japan — simple and easy recipes from a housewife in Japan; I used to watch her on TV because of my fiancée's Asian origins. Then I decided to buy a book of Kurihara for her, but so far I'm the one who is reading it.
What was the most memorable dinner you've had that was cooked by someone else?
The one that my relatives used to prepare for us during Christmas celebrations, not only for the authentic taste of the food, but also for the memories involved.
What's the most exciting ingredient to cook with?
The most exciting ingredient to cook with in Dubai is the local fish; we want to improve the use of local products, and seafood is something we can start with.
If you could choose, what would your last meal be?
My last meal has to be something light, because I want to make sure that I can still fly up to the Pearly Gates. Kidding, but I don't have an answer for that, as I don't want to think about it.
You're at Taste of Dubai. If you could describe your personality as a flavour, what would it be?
I think the best flavour to describe me could be a bit spicy. But at the same time I am a very simple person, I try to make life more exciting and fun by adding a little flame on my day-to-day routine.
— Francesco Dimonte will be at the Philips Chef's Theatre at 12.30pm, the Miele Cookery School at 5pm, and will be serving up dishes at Stand 20.
