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'Simple truffle pasta can work its magic on anyone'

Talking food with Jarek Wysmyk, Executive Head Chef, Society DXB

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Your best food-related experience.
Without a doubt, it was the 24-course meal by Ferran Adrià - with a story behind every dish - at the Japanese/Peruvian restaurant Pakta in Barcelona. It was a new experience to me. The combination of two very unique cultures was something extraordinary and one I'll remember for the rest of my life.

Who do you admire most in the culinary world, and why?
One chef I have always admired is René Redzepi. I try to follow his creative work, mainly for his approach to sustainable cooking and the way he interacts with his team. I think that's why he inspires me the most.

Your favourite culinary destination - and why?
Japan would be my favourite. On every corner, the food is extraordinary and crafted to its finest. I don't think 'bad food experience' is a concept that even exists there. Simple steamed buns from a convenience store at 4am can taste better than those in so-called 'good Japanese restaurants' in any other country. And it's not just the quality, but the variety too. You're spoiled for choice!
 
How often do you eat out? And what's your favourite place around town?
Being a chef, I always look for inspiration everywhere I go. I don't really have a favourite place to eat at, but I do like those small and authentic concepts, where you can see chefs putting their heart into their work. There are few places around Dubai where you can taste traditional food and get to know foreign cultures that people have been carrying through generations.

If you could cook for a high-profile personality, who would it be and what would you serve them?
I've had the chance to cook for high-profile personalities in the past. I always try to make them feel as comfortable as though they were regulars and, at the same time, meet their expectations as I would for any other customer. I must say, simple truffle pasta can work its magic on anyone!

You're asked to invent an unusual dish - what would it be?
I always appreciate dishes that can be delicious without harming the environment at the same time. It is a forgotten concept and what can be considered unusual nowadays, but the two should always go together.

One ingredient/dish you can't stand - and why.
I have a mindset to respect every dish and appreciate every ingredient. Sometimes, it takes only a different approach and preparation method to create that unique dish, but it all depends on how good your skill set is.

After cooking all day, do you cook for yourself at home too?
I do cook at home in my free time. But this can be very challenging, especially after a busy day. After tasting a variety of items in the kitchen, I often stick to a healthy and light diet after work. Balance is the key!

Favourite comfort food?
Scrambled eggs on sourdough and fried mushrooms for breakfast or Thai Pad Kee Mao noodles for dinner. Simple and joyful.

If you could choose a last meal, what would it be?
Something that reminds me of my childhood days in Poland. Delicious white borscht or chicken dumplings that I used to enjoy with my family.
 
Where can we find you, when not in the kitchen?
Most probably relaxing on the beach, working out to reset my mind after a long day or simply spending time with family and friends.
- As told to Karen Ann Monsy