Picture this: Hamachi with a buttery and delicate texture, perfectly pan-fried Gyoza bursting with flavour, and Maki that marries fresh, vibrant ingredients in a contemporary twist on traditional Japanese cuisine. This is the culinary symphony curated by the acclaimed Singaporean Chef Reif Othman at REIF Japanese Kushiyaki.
Chef Reif goes beyond the conventional. He doesn't call REIF Japanese Kushiyaki a restaurant; it's an experience. It's a place where your senses are soothed, your relationship with food is redefined, and memories are created with every visit. It's not just a promise; it's an assurance coming from a chef who's claimed accolades like the Chefs’ Choice Award in the MENA 50 Best Restaurants 2022 and a spot on the Arabian Business Top 100 Power List 2023.
Chef Reif's culinary journey began in 2005 when Dubai beckoned him to Al Mahara restaurant, Burj Al Arab. While initially not considering Dubai a long-term destination, his perspective shifted in 2009 when Zuma Dubai offered him the role of Executive Chef. Zuma wasn't just a career move; it was a stepping stone to international acclaim, with the brand consistently making it to The World’s 50 Best Restaurants list between 2012-2015.
Before the gastronomic world, Chef Reif navigated real estate. "I was a broker and into some bad company. I didn’t take things seriously. I was a broker during the day and a pizza maker in an Italian restaurant by night," he recalls. It was during this time that his true passion for food surfaced.
Chef Reif credits his success to mentors like Chef Violet Oon and Chef David Mollicone. "Your mentors are truly your inspiration. You should listen to your seniors, learn from their techniques and then add your flavor to your art," he emphasizes. With Violet, he delved into the authenticity of Singaporean food, and with David, he learned to appreciate the versatility of ingredients.
Chef Reif's culinary journey took root in his mother's Malay cuisine shop in Singapore. "My mom used to take me for grocery shopping. That was when I started getting enamoured by ingredients that went into cooking a dish," he recalls. His mother's kitchen became the canvas where simple ingredients transformed into beautiful dishes, laying the foundation for his culinary passion.
Chef Reif's mantra is simple yet profound: learn from mentors, embrace techniques, and infuse personal flair. This philosophy forms the secret ingredient to his flavour-packed journey of success.
For Chef Reif, Dubai is more than a city; it's home. Looking ahead, he envisions a role in nurturing the next generation of chefs. His advice to them is to be like sponges, absorbing knowledge from mentors, staying disciplined, working hard, and, once successful, remaining humble and grounded.
Chef Reif Othman's culinary journey is not just a story of culinary prowess; it's a narrative of passion, unexpected turns, and a commitment to crafting unforgettable dining experiences in the heart of Dubai.
Picture this: Hamachi with a buttery and delicate texture, perfectly pan-fried Gyoza bursting with flavour, and Maki that marries fresh, vibrant ingredients in a contemporary twist on traditional Japanese cuisine. This is the culinary symphony curated by the acclaimed Singaporean Chef Reif Othman at REIF Japanese Kushiyaki.
Chef Reif goes beyond the conventional. He doesn't call REIF Japanese Kushiyaki a restaurant; it's an experience. It's a place where your senses are soothed, your relationship with food is redefined, and memories are created with every visit. It's not just a promise; it's an assurance coming from a chef who's claimed accolades like the Chefs’ Choice Award in the MENA 50 Best Restaurants 2022 and a spot on the Arabian Business Top 100 Power List 2023.
Chef Reif's culinary journey began in 2005 when Dubai beckoned him to Al Mahara restaurant, Burj Al Arab. While initially not considering Dubai a long-term destination, his perspective shifted in 2009 when Zuma Dubai offered him the role of Executive Chef. Zuma wasn't just a career move; it was a stepping stone to international acclaim, with the brand consistently making it to The World’s 50 Best Restaurants list between 2012-2015.
Before the gastronomic world, Chef Reif navigated real estate. "I was a broker and into some bad company. I didn’t take things seriously. I was a broker during the day and a pizza maker in an Italian restaurant by night," he recalls. It was during this time that his true passion for food surfaced.
Chef Reif credits his success to mentors like Chef Violet Oon and Chef David Mollicone. "Your mentors are truly your inspiration. You should listen to your seniors, learn from their techniques and then add your flavor to your art," he emphasizes. With Violet, he delved into the authenticity of Singaporean food, and with David, he learned to appreciate the versatility of ingredients.
Chef Reif's culinary journey took root in his mother's Malay cuisine shop in Singapore. "My mom used to take me for grocery shopping. That was when I started getting enamoured by ingredients that went into cooking a dish," he recalls. His mother's kitchen became the canvas where simple ingredients transformed into beautiful dishes, laying the foundation for his culinary passion.
Chef Reif's mantra is simple yet profound: learn from mentors, embrace techniques, and infuse personal flair. This philosophy forms the secret ingredient to his flavour-packed journey of success.
For Chef Reif, Dubai is more than a city; it's home. Looking ahead, he envisions a role in nurturing the next generation of chefs. His advice to them is to be like sponges, absorbing knowledge from mentors, staying disciplined, working hard, and, once successful, remaining humble and grounded.
Chef Reif Othman's culinary journey is not just a story of culinary prowess; it's a narrative of passion, unexpected turns, and a commitment to crafting unforgettable dining experiences in the heart of Dubai.
