Exclusive Interview with Mohamed Rifky, Executive Chef at DREAM Dinner Show
“Mother Nature is the true artist, if you know how to work with her.” – Chef Mohamed Rifky
At DREAM Dubai, the spotlight doesn’t stop at the stage—it extends to every dish. Executive Chef Mohamed Rifky ensures the kitchen plays just as vital a role in the performance. His approach? Be part of the show, not just support it. From humble beginnings in Sri Lanka to leading one of Dubai’s most theatrical dining venues, Rifky has mastered storytelling through food.
From Peeling to Purpose: A Journey in Motion
Chef Rifky’s path began beside his mother in their Sri Lankan kitchen. Years later, a manager in Abu Dhabi noticed how carefully he prepped ingredients and told him, “You do everything with care.”
“That remark stuck with me,” Rifky says. “It showed me that even the smallest actions can carry meaning.”
Since then, each step in his career has added a new layer to his culinary mindset. While working at a fine-dining Mediterranean restaurant, he realized how food could become art. Later, his time with Alain Ducasse in Dubai taught him to value every ingredient for its purpose. These moments, stitched together, built the foundation of his current philosophy.
Designing Plates That Move With the Performance
At DREAM, the theatrical energy flows into the food. Rifky doesn’t aim to compete with the show—instead, he complements it.
“We add theatrical elements—smoke, vibrant colors, even glow-in-the-dark effects—to mirror each season’s theme.”
Moreover, he draws creative fuel from color, contrast, and emotion. Every dish contributes to the mood, the momentum, and the magic. In this way, the dining experience becomes a seamless part of the spectacle.
A World of Influence, One Story on the Plate
Having trained in Chinese, Indian, Arabic, French, and Mediterranean cuisines, Rifky speaks many culinary languages. But DREAM’s menu isn’t about fusion—it’s about harmony.
“Strong foundations in technique let me move between styles freely,” he says.
Thanks to years of discipline, he’s able to blend global touches into Mediterranean roots without losing the integrity of either. As a result, the food feels familiar yet fresh, bold yet balanced.
Staying Ahead in a City of Evolving Palates
Dubai’s culinary landscape has transformed dramatically. Rifky arrived when options were limited. Today, the city rivals top dining destinations worldwide.
“Guests here want more than great flavor. They want emotion, artistry, and meaning,” he explains.
Naturally, staying ahead requires more than creativity. It demands awareness, flexibility, and continuous learning. Rifky listens closely—to guests, to his team, and to the shifting rhythm of the industry. Still, he never strays from the core identity of DREAM, believing innovation should be guided, not random. curve.
Mentorship, Mindset & the Art of Patience
Known for his approachable leadership, Rifky trains chefs by working alongside them.
“I guide through observation and repetition. Real growth comes from persistence—not perfection.”
Instead of standing above, he stands beside. He sees mistakes as valuable lessons and believes real mentorship begins with understanding. Ultimately, his goal is to help each young chef discover their rhythm in the kitchen—and their voice.
The Dish That Says It All: Josper-Grilled Prawns
Rifky’s personal favorite? The Josper-grilled prawns. The aroma instantly transports him to childhood seaside moments in Sri Lanka.
“It’s simple yet strong. It shows who I am, where I started, and what I value.”
Charcoal-grilled and rich with flavor, the dish reflects his roots, refined by experience. More importantly, it reminds him—and his guests—that food is memory in motion.
Rohini at Mövenpick JLT has unveiled a weekday Business Lunch bringing fresh Indian flavours to midday dining. With a two-course menu for AED 80 and a three-course menu for AED 95, both inclusive of soft drinks or water, the offering delivers great flavour and value in one easy decision. Served Monday to Friday from 12:30 pm to 3:30 pm, it’s a great-value option for a more enjoyable midday break.
Rohini aims to keep the experience simple and pleasant. Guests can choose from a lineup of Indian starters, mains, and desserts that pair familiar comfort with a modern touch. Each dish is designed to be balanced and enjoyable without slowing down the rest of the day, making it ideal for quick catch-ups, team lunches, or a quiet moment away from the desk. Rohini’s warm, comfortable setting adds to the appeal. Service stays efficient, and the overall atmosphere keeps the focus on good food and a smooth midday pause.
What to Expect: ● A curated 2 or 3 course Indian Business Lunch with soft drinks or water ● Starters, mains, and desserts featuring clean, flavour-forward Indian dishes ● Balanced portions suited for workday dining ● A relaxed, welcoming space ideal for meetings and weekday breaks Rohini’s Business Lunch offers great value, steady flavour, and a comfortable setting, making it an easy choice for anyone craving Indian food in the JLT area. It is straightforward, satisfying, and designed to brighten up the middle of a busy day.
Business Lunch Details: ● Monday to Friday | 12:30 pm to 3:30 pm ● AED 80 for 2 courses, AED 95 for 3 courses (with soft drinks or water)
Authors’ Lounge at voco Bonnington Dubai has just launched a delightful daily offer that provides an elevated café experience that’s both practical and easy to fit into any routine. Guests and visitors can now enjoy a warm, freshly baked croissant served with unlimited pours of their preferred coffee for just AED 65 per person.
The lounge is known for its welcoming atmosphere, spacious seating, and steady, reliable service. Fresh bakes and a well-rounded beverage selection make it a natural choice for quick meetings, relaxed catchups, or quiet time with a book. The new offer brings together value, comfort, and ease, making it an effortless pick for both regular guests and visitors.
What you can look forward to:
A daily selection of warm, artisanal bakes
Unlimited refills of premium coffee with your croissant
A chic and calming café atmosphere ideal for meetings, musings, or me-time
The option to linger longer with access to all-day dining
Author’s Lounge remains a steady favourite for those who enjoy calm spaces and good flavours. In line with voco Bonnington Dubai’s approach to warm hospitality and quality dining, the lounge focuses on thoughtful plates, attentive service, and an inviting atmosphere that appeals to both hotel guests and the wider JLT community.
Exclusive Interview with Vladimir Chistyakov, Brand chef & restaurateur, Himitsu
Questions:
We’ve heard that your journey started with a moment of inspiration – where did this happen and what was it about that experience that truly changed your perspective on food? It all started in my hometown, in Krasnoyarsk, Siberia. I grew up surrounded by honest, simple food, such as baked potatoes, pickled mushrooms or smoked fish. It wasn’t about luxury; rather the food symbolised care, emotion, and connection. Later, I realised that true gastronomy isn’t about complexity, it’s about truth, and the kind of flavour that brings you back to a memory and can capture you in nostalgia.
You’ve built restaurants that feel personal in story and style. How do you bring this style and individuality into the collective rhythm of a kitchen?
A kitchen is a living organism. It breathes with rhythm, emotion, and trust. I try to build a culture where creativity doesn’t belong to one person. We talk, taste, argue, grow and learn together. When the team understands not only how to cook a dish, but why it exists, individuality naturally becomes part of the collective rhythm.
What’s the wildest flavour pairing you’ve experimented with that actually worked?
Birch smoke and blackcurrant. It happened by accident, where the aroma of burnt birch met the berry’s acidity and created an unexpected harmony. Sometimes nature whispers solutions before logic does.
You’ve lived and worked across different cultures. What’s one culinary philosophy from Russia that continues to shape your approach?
Respect for the product. In Russia, especially in Siberia, people have always cooked with what they had and it teaches care and gratitude for your ingredients and produce. When you treat nature’s gifts with appreciation and honour, the dish will always find its balance.
Dubai’s culinary scene is buzzing with innovation, what excites you most about being a chef here right now?
Freedom. In Dubai, you can experiment without boundaries. People are open, curious, and ready to experience food emotionally. For a chef, it’s the perfect place to grow — creatively and personally.
Himitsu means “secret” in Japanese. What is the secret ingredient that becomes essential to creating unforgettable dining experiences?
Attention. Not just to ingredients, but to people, sound, light, the mood of the evening and overall ambiance. The secret lies in harmony, when everything feels effortless, yet deeply intentional.
Quick Questions:
One word that best describes your cooking philosophy?
Cooking philosophy: Honesty.
First dish you made that made you think, “I’m a chef now”?
The first dish that made me think, “I’m a chef now” was a Black Sea white fish — simply roasted, served with millet porridge and fermented root vegetables. Minimalism with character
A secret ingredient for turning dishes into exquisite flavours?
Secret ingredient for flavour: Time, patience that allows flavours to unfold.
Your signature dish, and the story behind it?
Meat smoked on birch bark with bone marrow sauce and pickled peppers. A dish that symbolises my background, my future and my creativity – fire, tradition, and character.
The one technique you think every chef should master?
Roasting: it teaches you timing, temperature, and intuition.
Have a question? +971 56 404 0503
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