'Clinton said good things' about these steaks in Abu Dhabi

Christof Egli is the executive chef at Al Raha Beach Hotel. He was born in Switzerland and says he knew that he wanted to be a chef at age 12. Before Egli completed school, he had already worked in two kitchens "to see how the life in the kitchen would be".
His career started at "a very small hotel" in his hometown Hinwil in Switzerland, where there were only three people in the kitchen. That he says gave him a chance to learn everything related to working in the kitchen.
One day, he found an opportunity to work in Canada, so he left Switzerland to work in Lake Louise which he said was "one of the most beautiful places on earth". He has worked in China for over four years, Chicago for two years, Saudi Arabia for five years and for a while in Vietnam.
After a stint in Jordan, he went back to Switzerland for a short break, and since then, has been with Al Raha Beach Hotel in Abu Dhabi for the last three years.
What is the cuisine in your restaurant?
We serve Mediterranean cuisine at Azur, and an international cuisine with theme nights at Sevilla.
What are the three most popular dishes in your restaurant?
The Black Rock and Paella Valencianna in Azur. and the pizzas and pastas.
How much do people spend on average per head at your restaurant?
Dh150 plus.  
The best compliment you've received for your cooking? And from whom?
Any positive comment from a guest makes me happy. Bill Clinton (the former US President) once had very good things to say about the steak we served him.
Which is your favourite dish from the menu, one that you would love to whip up even in your kitchen at home?
I cook paella and risotto at home.
Back when you started cooking, what was one dish you were proud of? Who was an early inspiration for you?
When I started out, it was not so much about the food, but to keep your station organised, clean and fully stocked. We produced up to 120 meals a day and we had to serve good quality food. My first chef used to taste the soup every day. He used to say that you can tell a real chef by the way he cooks his soup.
How do you keep yourself up to date with developments in the culinary world?
At a very young age, I had decided I wanted to become a chef because I would never run out of food if I became one. To keep myself updated with new developments, on the Internet. Plus, of course, I love to travel and experience the food locally if time permits.
If not a chef, what would you be?
As all my life I wanted to be a chef, I never thought about this. It would be nice to combine work with pleasure, and get the the opportunity to travel like a chef/ connoisseur around the globe.
(As told to Nivriti Butalia)

• Food and Dining