5 Visionary Chefs Redefining Gastronomy in the UAE
Chef Kitak Lee, Brand Chef SUSHISAMBA Dubai & Abu Dhab
Originating from Korea, Chef Lee embarked on his culinary journey in 2001, immersing himself in the artistry of European cuisine. With an unwavering passion for gastronomy, he refined his skills across a spectrum of kitchen settings—from casual dining to high-end fine dining and banquets—across Korea, the United States, and Australia. Guided by a deep appreciation for the power of simple, delicious food, Chef Lee seamlessly blends diverse cultural influences into his culinary creations, making every dish a story of flavors and traditions.
After two years in the United States, where he expanded his culinary knowledge and embraced the country’s rich, multicultural food landscape, Chef Lee sought a new challenge in Australia. He joined the esteemed Bilsons in Sydney, where his expertise contributed to the restaurant earning the prestigious 3 Chef’s Hat award twice during his tenure.
A defining moment in his career came when he transitioned into Asian cuisine, joining the globally acclaimed Momofuku in Sydney. Alongside the team, his contributions led to numerous accolades, including ‘Restaurant of the Year’ from ‘Gourmet Traveller’ and ‘Time Out’, along with another 3 Chef’s Hat awards.
Further refining his mastery of Japanese cuisine, Chef Lee moved on to Cho Cho San before stepping into the role of Head Chef at Kisumé, a modern Japanese dining destination in Australia. Under his leadership, Kisumé garnered widespread recognition and multiple awards, cementing his reputation as a visionary in Asian cuisine.
Following this success, Chef Lee was appointed Executive Chef at The Calile, a luxurious 5-star hotel in Brisbane. He oversaw the launch of two signature restaurants and orchestrated large-scale banquet experiences, marking one of his most ambitious roles to date.
In 2022, an exciting new chapter unfolded when Chef Moon, a former colleague from Kisumé, invited him to join ‘SUSHISAMBA Dubai’ as Executive Chef. Here, he masterfully weaves together Japanese, Brazilian, and Peruvian flavors, leading a team of 80 chefs in crafting a dining experience that is both dynamic and unforgettable.
Chef Moon Kyung Soo: Group Culinary Director, HANU
With over 22 years of culinary expertise spanning Asia, the UAE, and Australia, Chef Moon has built an impressive portfolio of award-winning restaurants. His boundless energy, vibrant spirit, and relentless pursuit of innovation have established him as a distinguished figure in the world of gastronomy.
In his home country of Korea, Chef Moon mastered the art of traditional Edomae sushi and Kaiseki cuisine, honing techniques that celebrate precision, balance, and deep respect for ingredients. At the age of 32, he embarked on his first international journey, seeking to expand his culinary horizons. Upon arriving in Dubai, he quickly became a key player in some of the city’s most prestigious dining establishments, further refining his craft and leaving an indelible mark on the region’s fine dining scene.
His passion for culinary excellence led him to Singapore, where he spearheaded the opening of the award-winning ‘Mikuni Restaurant’ at the Fairmont Hotel. There, he collaborated with three-star Michelin chefs, crafting a dining experience that merged contemporary innovation with traditional techniques. His visionary approach earned him the title of Asian Cuisine Chef of the Year (2013) and Mentor Chef of the Year (2014), solidifying his status as a culinary force.
In 2017, Chef Moon took on the role of Executive Chef in Australia, where he launched Kisumé - a dining concept that seamlessly blended the purity of Japanese cuisine with an Australian sensibility. Under his leadership, the restaurant was crowned Hottest Restaurant and Hottest by State in 2018, while he was personally honored with the prestigious Two Hats’ distinction by the ‘Good Food Guide’.
Now, at HANU, Chef Moon’s vision is to elevate Korean cuisine into an art form - where premium ingredients, innovative techniques, and a communal dining experience come together in perfect harmony. His presence itself is a testament to this philosophy, ensuring that every dish tells a story of heritage, craftsmanship, and modern creativity.
Chef Luca Rossi: Executive Chef, Signor Sassi
Raised in the picturesque town of Avellino, Campania, Italy, Chef Luca Rossi’s passion for the culinary arts was born at a young age. His journey led him to Italy’s esteemed Casa Coste cooking school, where he earned his chef’s diploma under the mentorship of the renowned Chef Domenico Longo.
Luca’s career was highlighted with prestigious roles in some of Europe’s most acclaimed culinary destinations. His nine-year tenure at Monte Carlo’s Cipriani as Chef de Partie solidified his expertise in classic Italian gastronomy, while his experience across Italy, Monaco, and France further enriched his culinary repertoire.
With deep-rooted Italian heritage and extensive experience in Monte Carlo’s fine dining scene, Chef Luca is devoted to preserving the authenticity of Italian cuisine while embracing the possibilities of regional innovation. His approach is a harmonious balance between tradition and creativity, where time-honoured Italian flavours are elevated by locally sourced, unique ingredients - each dish a reflection of soulful heritage with a contemporary touch.
Fluent in both Italian and French, Chef Luca brings a depth of cultural insight to his culinary craft, ensuring that every plate is a unique experience to be savoured. At the heart of his philosophy lies an unwavering commitment to delivering genuine Italian excellence, and where stories of passion, craftmanship and timeless flavours are served on a plate.
Chef Alessandro Salvatico: Executive Chef L’Amo Bistrò del Mare
Born in the hilly Langhe region in the Cuneo province of Piedmont in Italy, Chef Alessandro Salvatico took his passion for truffles and the culinary arts further by attending hotelier school. His dedication to fine cuisine led him on an extraordinary journey that has spanned continents and Michelin-starred kitchens.
In 2001, Chef Alessandro moved to France, where he spent a decade refining his craft in some of the country’s most prestigious restaurants. His expertise flourished at Carpaccio at Le Royal Monceau in Paris, and in Corsica, where, alongside Executive Chef Davide Bisetto, he helped elevate Casadelmar to an impressive two-star Michelin status within just five years - an extraordinary feat.
He took a bold leap onto the global stage in 2010 when he arrived on Middle Eastern shores to spearhead the opening of the prestigious Armani Hotel in Dubai’s Burj Khalifa. Over eight years, he played a pivotal role in shaping the city's fine dining landscape, setting new standards of excellence in one of the world’s most iconic destinations.
Now, at L’Amo, Chef Alessandro aims to create an elevated dining experience by reimagining classic Italian dishes with a contemporary, artful touch. Bringing a fresh and refined perspective on Italy’s rich culinary heritage, he infuses every dish with the essence of authenticity, innovation, and decades of expertise.
Chef Frankie Yang Tao: Executive Chef Mott 32
Hailing from the historic city of Nanjing, East China, Chef Frankie Yang Tao has spent over 16 years mastering the art of traditional Chinese cuisine, with a particular expertise in dim sum and Cantonese flavours.
His culinary journey led him to Dubai in 2006, where he quickly made his mark in some of the city’s most prestigious dining establishments. Starting his Dubai career in the kitchens of renowned five-star resorts, Chef Frankie swiftly rose through the ranks - first as Sous Chef and later assuming the role of Chef de Cuisine in 2014. With a deep-rooted passion for authentic Cantonese flavours, he gained recognition for his meticulous use of premium ingredients and time-honoured techniques, crafting dishes that reflect both tradition and innovation.
Leveraging his expertise, Chef Frankie joined the pre-opening team of a high-end Chinese restaurant, where he played a crucial role in shaping its culinary identity. This was followed by a leadership position at a celebrated Asian restaurant within a globally renowned hotel chain, where his inventive approach to Cantonese cuisine was known to transport diners straight to the bustling streets of Hong Kong.
In August 2021, Chef Frankie took on the esteemed role of Executive Chef at Mott 32, overseeing its highly anticipated Middle East debut. Under his leadership, the award-winning restaurant concept has continued to set new benchmarks in modern Chinese fine dining, serving up an exquisite fusion of flavours, heritage, and craftsmanship. Staying true to his roots, Chef Frankie aims to bring out the best of time-honoured recipes passed down from generation to generation, preserving their authenticity while elevating Chinese cuisine to new heights in the market.
These chefs exemplify the dynamic and diverse culinary scene in the UAE, each bringing unique textures and innovative techniques to the table, making the dining experience rich, wholesome, and uniquely Dubai.
