In the heart of Dubai’s vibrant culinary scene, COYA stands out not only for its bold Peruvian flavors but also for the passion and precision behind every dish. At the helm is Head Chef Marques Tone, a culinary talent whose journey into the kitchen was anything but conventional. What began as a part-time job during his studies evolved into a lifelong pursuit of excellence, creativity, and command in the kitchen. In this exclusive interview, Chef Marques opens up about the accidental beginnings of his career, the philosophy that drives his cooking, and the dish that best reflects his refined, expressive style.
1. What inspired you to become a chef, and how does that story shape your cooking today?
Becoming a chef wasn’t something I planned—it happened by accident. I started taking on part-time jobs while studying, which eventually led me to pursue a degree in Hospitality Management. The first time I walked into a hotel kitchen, it instantly felt like the only place I belonged. It was organized chaos, and somehow, it made perfect sense to me.
That environment taught me the values that continue to define my approach to cooking today: persistence, ingenuity, and command.
Persistence means showing up every day and delivering with consistency. Ingenuity drives me to develop dishes that are not only creative but also sustainable within a high-paced service environment. And command, for me, means having deep respect—for the craft, the ingredients, the basics, and the people I work alongside.
Everything I cook is a reflection of these values.
2. What’s one dish that best represents your style—and why?
The lobster tiradito. It captures the essence of my cooking—refined, precise, and expressive. Lobster is a delicate and elegant ingredient, and tiradito, a Peruvian-style sashimi, requires technique and attention to detail to prepare.
The flavors are vibrant and layered, combining the heat of ají, the brightness of yuzu, and the depth of black lime. It’s a dish that reflects my approach in the kitchen: balance, boldness, and respect for the ingredients.
3. What are three ingredients you always keep in your kitchen?
Rice, eggs, and soy sauce. They’re simple, versatile, and foundational. With just these three ingredients, I can create something comforting, satisfying, and full of flavor.
4. What is your philosophy or motto?
My motto in the kitchen is: “Slow is smooth, smooth is fast.”
It’s a reminder to stay calm, focused, and intentional. Precision and control always lead to speed and consistency—especially in a high-pressure environment.
5. What is your dream in life?
To own a small 10–15-seater restaurant by the beach, serving dishes made from locally available ingredients. No frills—just simple, fresh food with an emphasis on the natural flavor of each ingredient.
6. What are your current projects and plans?
The focus, as always, is on enhancing the guest experience by delivering high-quality, consistent food and ensuring real value for money. We are currently running the Dubai Restaurant Week (DRW) lunch and dinner menus. The lunch menu will be updated in June, with new dishes added and some guest favorites making a return. We’re also creating special dishes for Ceviche Day and planning to host a Ceviche Masterclass, similar to the one we organized for Mamaquilla.
DISCOVER RECIPES BY CHEF RAMI JAAFAR
