Kamil Bouloot, a result-oriented chef, restaurateur, and culinary advisor with over 30 years of hospitality experience, currently heads Culinary & Ops at Seagrass bhg ME. In this interview, he tells us more about his remarkable journey and future plans.
Tell us a bit about your professional career:
What are your current projects?
I am collaborating on a 5-year expansion plan with Seagrass Boutique Hospitality Group to develop our restaurant business in the Middle East and launch two Mediterranean-style themed restaurants in Spain.
What are your future plans?
I plan to create six distinct restaurant brands with 30 branches in the Middle East and pioneer new culinary trends in the hospitality industry.
What is your philosophy or motto?
My culinary philosophy is to approach food with passion and a deep respect for the ingredients.
Can you share your top tips with our readers?
- Minimize food waste through methods like reuse, recycling, and repurposing ingredients.
- Understand your ingredients deeply; pair meats, seafood, and vegetables with appropriate cooking techniques for delightful dishes.
- Exercise creativity with restraint; reimagine classic dishes with subtle ingredient twists and creative presentation.
- Prioritize cooking at the correct temperature rather than relying solely on time.
- Engage all senses – sight, sound, smell, taste, and touch – for an exceptional dining experience.
- Captivate visually without compromising taste; aim for flavorful and creatively presented dishes, reserving elaborate showmanship for specific experiences.