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.
