Find out what he likes to eat when he’s off duty.
If you are looking for the perfect place to dine, then Team Yalla highly recommends Catch at St. Regis.
Located within the premises of the Nation Riviera Beach Club at The St. Regis Abu Dhabi hotel, this popular, award-winning restaurant is an absolute crowd pleaser with its creative, modern seafood cuisine.
Team Yalla head out there to find out more and chats to Remon Nabil, Chef De Cuisine of Catch at St Regis.
Please share some details about you.
I am originally from Cairo, Egypt where I studied hotel management and began my culinary career at five-star luxury hotels before moving to Dubai, then eventually to Abu Dhabi in 2014. I wanted to be a chef because I had an uncle who was a great chef and I loved to cook at home and create different dishes that I would try out on my family. I learned that I had patience to cook well and to learn new ways.
What do you personally bring to the table at Catch at St Regis?
All my culinary experiences and skills to create something that is innovative, out of the box. What I’m trying to bring to the table is an exceptional experience for our diners, to be mindful of everybody’s palate and bring new ingredients to recipes. I’m always learning something new in the kitchen and sharing it with diners.
What go-to dish should diners at Catch at St Regis not miss?
It’s really difficult to choose just one dish. It should definitely be Miso Marinated Black Cod, served with Broccolini, Daikon, Mizo Yuzu sauce. The black cod is extremely delicate, as well as delicious, and has been marinated for 48 hours. I’d also recommend the Oven Roasted Seabass with Shrimps. Aromatic Spices, Seasonal Vegetables, and the Jumbo Shrimp Salad, all of which form part of our signature dishes on the Catch at St Regis menu.
If you weren’t a chef, what would you have liked to have been instead?
Since I was very young, I always saw myself as a chef. However, had I not been one, perhaps I would like to have been a surgeon, as similar to being a chef, the small details make all the difference.
In your opinion what makes a good chef great?
You need to have excellent skills, yet still be willing to learn something new every day. You must be creative, be a good leader, mentor and train your team well. Of course, a great chef is hungry to discover new flavours, different types of cuisines and to read more, as well as investing in oneself and the team in order to develop a creative kitchen and a restaurant to which diners often return.
When you are off duty, what is your go-to cuisine that you would eat regularly?
I like to explore different types of cuisine and discover something new. Yes, I like Japanese, French and Greek cuisine, among others, but I also want to discover new flavours and ingredients within such cuisines. Therefore, I go to many places to find different types of food.
For reservations, call 02 694 4553 or email [email protected]
