Remi Verrier was born in Sri Lanka and adopted by a French family in 1987. He was raised in Annecy, in the heart of the French Alps.
Remi wasn’t particularly interested in school, but at the age of 16, he developed a passion for food, which changed everything for him and he decided to train as a Chef. Following two years at school spent learning the basics of French cuisine, Remi began his career in Annecy in a two Michelin-starred fine dining restaurant.
From there, Remi moved to Paris and spent two years working for Alain Ducasse in the one star Michelin restaurant on the second floor of the Eiffel Tower. With a desire for international experience, Remi next moved to London where he worked in the two Michelin starred Hibiscus, followed by the three Michelin starred The Dorchester Hotel.
Prior to moving to Dubai, Remi spent two years working for an American cruise liner company in a fine dining restaurant for Arnaud Lallemand. Chef Remi joined Emirates Golf Club in November 2014, as Chef De Cuisine of the French fine dining restaurant and Dubai institution, Le Classique. Combining his passion for cooking, traveling and past experiences in Michelin starred restaurants, Remi brings a host of fresh and exciting ideas to Dubai’s premier golfing destination.
Chef Remi sat down with our Dr. Nasrine Abushakra to dish on his professional journey, favorite places in Dubai and plans for the future.
Tell us about your personal experience of being an Executive Chef here in the Middle East and the United Arab Emirates.
It has been a great opportunity for me to move to Dubai as it was also my first role as Chef De Cuisine. I enjoy having full responsibility of a restaurant where I can express myself and create new dishes.
Why did you decide to work here in the Middle East, specifically Dubai?
I actually didn’t plan to come to Dubai, I was approached and offered the job as Chef De Cuisine for Le Classique and I thought it would be a great opportunity for me. It has been great that I have been able to travel and try something new in the Dubai.
For those not familiar with Le Classique, what region is your culinary style modeled after?
Modern French techniques, I am very inspired by emotion and create dishes depending on my mood. I am quite a shy person and therefore like to keep things simple and basic using one flavor/color and textures.
What has been your impression of the local food scene over the years here in the Middle East?
I find Arabic food to be very interesting and different to most cuisines. I am very impressed by all the spices and different flavors which are used, however it is not my favorite choice of cuisine.
When you manage to find a little time to step away from Le Classique, what are some of your favorite spots to dine or socialize?
Trader Vic’s is one of my favorite spots at the minute; it has a great ambience, great food, and a great place to socialize with my friends!
What is your favorite restaurant, besides the one you work at?
Reflets by Pierre Gagnaire, it is a French restaurant and I always enjoy the food there.
If you had not pursued a Chef career or the life of a rogue restaurateur, what do you think you would have been?
I’m not too sure as my destiny was always to work in a kitchen even from a young age; I have always known I wanted to be a Chef. If I really had to be something other than a Chef I suppose I would hope to be a professional skate-border!
What three ingredients you MUST have in your kitchen?
Potato, Scallops and Mushrooms, I use these three products within most of my dishes.
Are you launching any new projects in the near future that you’d like to share with us?
I hope to travel the world and discover more types of cuisine. I am currently not working on a cookbook or TV show, but I would love to in the near future.