'After all these years, I still appreciate the simplicity of a well-cooked pasta': Michael White, head chef and co-owner, Altamarea Group

Your most memorable food-related experience.
It's hard to pick just one meal, because I've been fortunate enough to have so many incredible experiences throughout my career. So many amazing meals in southeast Asia come back to me. However, I would have to say that, as a very young chef, one of the people I looked up to the most was Alain Ducasse, so the first time that I was able to dine at Louis XV in Monte Carlo was an eye-opening experience. It was reminiscent of Italian cuisine, but seen through a very French eye. It awed me to see the cuisine that Chef Ducasse had prepared.
Who do you admire most in the culinary world, and why?
Without a doubt, it is Valentino Marcatili from San Domenico Ristorante in Imola, Italy. He was my mentor, and the man who taught me almost everything that I know. When it comes to the Italian kitchen, there is no one that I admire more, and the fact that he's an amazing person on top of being a world-class chef only makes him that much more admirable.
Your favourite culinary destination, and why?
Singapore, because it has one-stop shopping for Chinese, Malaysian, Indian, and every other cuisine from around the world. New York and Dubai may have a similar scope of cuisines, but Singapore is my favourite.
How often do you eat out? Do you have a favourite place around town?
I spend the majority of my time in my kitchen, but whenever I get the chance, I love to check out the restaurants in Dubai. Some of my favourites are 3 Fils, Mohalla, and Al Falamanki.
If you could cook for a high-profile personality, who would it be and what would you serve them?
I've been fortunate to cook for Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Crown Prince of Dubai and Chairman of the Dubai Executive Council, but I've yet to have the opportunity to cook for His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice-President and Prime Minister of the UAE and Ruler of Dubai. If given the chance, I'd love to serve him some of our house-made pastas.
You're asked to invent an unusual dish - what would it be?
It would depend on who was asking, and what I thought their palate might appreciate. I'm open to trying just about anything if it would make my guests happy.
One ingredient/dish you can't stand, and why.
I'm not a big fan of cranberries. Growing up, my grandmother would macerate them and serve them raw. It put me off them and, to this day, it's not an ingredient that I find myself using.
After cooking all day, do you cook for yourself at home too?
Honestly, it's rare. I'm very happy to come home and eat something that my incredible wife has prepared.
Favourite comfort food?
Simple pasta with butter and parmigiano. It's my go-to meal in the kitchen and, after all these years, I still appreciate the simplicity of a well-made pasta cooked with great ingredients.
If you could choose a last meal, what would it be?
It would be eggs. Is that crazy? Great fried eggs with some sides.
Where can we find you, when not in the kitchen?
You can find me sitting quietly at home. I live full time in New York City, and getting home and sitting in a quiet room with my wife and daughter is how I try to spend as much of my time as I possibly can.
- Staff reporter