REIF OTHMAN : East meets West
- Restaurant of The Year by Time Out Magazine
- “MEDITTERASIAN” concept
- the 12th Most Influential Person in Dubai
More Arabic chefs. More casual chefs here.
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REIF OTHMAN’S CULINARY CREATIONS ARE WITHOUT LIMITS, A SENSORY EXPEDITION AND GASTRONOMIC JOURNEY THROUGH A PERFECTLY BALANCED ONE-OF-A-KIND CUISINE…
He explores all that Asia and the Mediterranean has to offer, his “MEDITTERASIAN” concept is a concoction of exquisite flavours that fuse East and West.
Awareness is fine but advocacy takes you to the next level…
With his credibility in the culinary world Reif Othman was named by Arabian Business Magazine the 12th Most Influential Person in Dubai the 100 Most Influential Person in the Emirate 2017.
2016-2017 saw Reif pick up
• The Best New Comer by Time Out Magazine
• Best Asian Restaurant by Time Out Magazine
• Restaurant of The Year by Time Out Magazine
• Chef of the Year by WHAT’s On Magazine
• Best Innovative Chef of the Year by ProChef
• Inducted into the Irish beef club as the first Asian to the Bord Bia Chef’s Irish Beef Club in Ireland, this was by the Irish government representing Middle East
• FACT Magazine 2017 Restaurant of the Year
• Caterer POWER 50 – Number 1 in the Chef Category
The Experience by Reif Othman
“THE EXPERIENCE IS NOT YOUR REGULAR CHEF’S TABLE, IT’S REIF’S MAGNIFICENT LIVING ROOM… The exclusive setting seats 12, and the bespoke menu is tailor made to suit the appetite of his guests, giving them an interactive experience with the chef and the food; bringing forth an engaging atmosphere, which will result in a dining extravaganza.
REIF COOKS AND SERVES EVERY DISH HIMSELF, TREATING GUESTS TO A COMPLETELY UNIQUE AND CUSTOMIZED DINING EXPERIENCE, UNLEASHING NEW HEIGHTS OF CREATIVITY.
USING ONLY THE SEASONS FINEST PRODUCE SOURCED MAINLY FROM JAPAN AND EUROPE. REIF OTHMAN’S RESPECT OF INGREDIENTS WHEN PRESENTING HIS DISTINCT MEDITTERASIAN CUISINE. Dedicated food runners at Tokyo’s Tsukiji Market, Kyoto’s Vegetable Market and in Bordeaux for Sturia Caviar. Sturia Caviar – Bordeaux, France
Pioneered in sturgeon farming in France, this great delicacy of Sturia is the perfect size of the eggs, maturity of the caviar which is a requirement of Reif. The caviar is lightly salted, which releases all of its long hazelnut flavours on your palate. Japanese Wagyu: From top-notch farms, Reif offers premium Wagyu Japanese beef from Sendai, and hold the highest possible A5 beef ranking. Renowned for its sumptuous texture, rich taste, and superb aroma. Fine grain and excellent fat content, showcased by exceptional marbling. John Stone Beef, Ireland: Nominated as the Ambassador of the Chef’s Irish Beef Club and the first Asian out of the EU, this dry aged, grass fed beef is aged for six weeks. Working closely with farmers in Toulouse, France. Winter Truffles are supplied by Jean Luc. Seasonal… Fresh Vegetables, Fisherman’s Catch, Egg of the Sun – Miyazaki Mangoes, Sweet Kyoho Grapes with a mild acidity from Yamanashi and Nagano prefectures and high quality desert strawberries are flown in from Japan to PLAY and The Experience.