It is the stellar French restaurant in the city and in the top five restaurants full stop. Light and cool by day and dimly lit and romantic by night, it is also a restaurant for all seasons.The home of Cuisine Nicoise, whose origins lie in old Genoese cooking, is the old town of Nice where French Mediterranean cuisine has blended and evolved with the influences of Ligurian Italy across the border. Local produce, notably artichokes, courgettes, lemons, olives, tomatoes, peppers and girolles are used generously with sea food, meat and fresh pasta to produce a style that’s light and healthy. Oil obtained from olives groves on the hills of the Alpes Maritimes behind Nice and extending into Liguria is used throughout.At La Petite Maison

Presenting distinctive and innovative Mediterranean cuisine in an exclusive and upscale setting, LALUZ Restaurant, at the Four Seasons Hotel in DIFC, is set to excite the imaginations and palates of Dubai fine dining aficianados. At the helm of the kitchen is executive chef Alain Devahive, who spent a decade at Three Michelin-starred Restaurant elBulli, before moving behind the scenes to elBullitaller, its food research laboratory. The Barcelona-born chef has held culinary positions in a number of Michelin-starred restaurants in Spain and France. LaLuz, which has has distinct lounge, bar and dining spaces, as well as an open air terrace, translates from Spanish to mean 'light'. It is the first venture outside Spain for Grupo Tragaluz. While Dubai boasts a number of gastronomic highlights, can believe that LaLuz brings a new dimension in fine dining and entertainment in the international city of the Middle East.

The restaurant offers an impressive menu of ceviche – raw fish cured in citrus juices – which is arguably the best in the city. The 10 different types on offer feature typical Cuban ingredients including plantain, lime, malanga chips, aji panca and guava, doled out in equal parts with Thai chillies, snow peas, ginger, wasabi, Asian pear and shiso.Small plates and mains offer a sophisticated playground of flavours: there are the Wagyu ropa vieja (shredded beef) empanadas; chilli-rubbed scallops with black rice and Japanese aioli; a must-try veal vaca frita with maduros, yuca, mushrooms and Chinese broccoli; and the exquisite ricoto miso-glazed black cod with an avocado and poblano pepper purée.It’s a similar story with desserts, with a thoughtful combination of Cuban and Asian ingredients. Flan is a sweet caramel custard concoction that’s a staple in Cuban desserts. Asia de Cuba pairs its flan with Thai coconut and lemon grass. There’s also a guava whipped cheesecake with coconut tuile and a Manchego tart served with guava ice cream. And no restaurant can call itself Cuban without a classic tres leche (sponge cake made with three different kinds of milk). True to form, the one here is served with Asian flair: with chocolate Szechuan peppercorn ice cream.

Preparing, cooking and presenting dishes within my speciality,Managing and training any demi-chef de parties or commis working with meHelping the sous chef and head chef to develop new dishes and menusEnsuring me and my team have high standards of food hygiene and follow the rules of health and safetyMonitoring portion and waste control to maintain profit margins

One of the leading Cruise liners in World, I joined as a assistant cook trainee due to vacancy availability and was assigned to work in ISLAND PRINCESS. I worked at lido deck where the main Buffet was situated, embarked in Alaska and Disembarked from Vancouver Canada. During my two weeks period I was assigned to prepare the Buffet area and maintain high levels of cleanliness according to both USA and Canadian Standards.

Worked in all 4 C&G kitchens under the supervision of foreign head chefs during the 4 years: French, Italian, English, Canadian and Greek aided them in launching many international menus which developed me and enhanced my skills and food knowledge, rewarded many times as the best employee during my years in the company, in 2007 chosen to work for the C&G branch in Jeddah Saudi Arabia as a kitchen team Member, In 2009 Promoted to kitchen Team Leader to run the Hot & Salad sections and then in 2011 to a Kitchen Supervisor to handle the Evening operation of the restaurant.

5 star business class hotel with 500 rooms situated in heart of Colombo. Started as a trainee cook, gained experience in main kitchen and all of the satellite kitchens such as Chinese & Indian under supervisions of international chefs. Within two years, promoted to kitchen helper and received the opportunity to operate the pub kitchen alone which has volume around 50 pax.