Sponsored: With over twelve years of experience spanning Latin America and the Middle East, Chef Erick’s culinary journey has seen him take on pivotal roles in renowned restaurants, from Sous Chef at La Locanda in Quito to Chef de Cuisine at Sea Breeze in Mexico
His leadership at Moana Restaurant helped the seafood venue flourish, and his recent role at Emirates Flight Catering saw him crafting menus for first-class passengers. Bringing a wealth of expertise and creativity to Above Eleven, Chef Erick elevates the restaurant’s unique Peruvian-Japanese Nikkei menu.
Read our interview with Chef de Cuisine Erick Ramos
How has your international experience shaped your approach to Nikkei cuisine at Above Eleven?
I have had the great opportunity to work in incredible places and with outstanding chefs throughout my journey. The countries I have worked in have positively influenced my approach to Nikkei cuisine—shaping my use of ingredients, techniques, and even presentation. Each experience has added to my portfolio of flavours and skills. Working abroad broadens your perspective and constantly pushes you to evolve.
How do you balance authentic Peruvian flavours with modern culinary trends? What innovations can diners expect at Above Eleven?
Culinary trends serve as a valuable guideline for understanding global movements and predicting what’s next, but flavour must always remain the priority. The key to balance is ensuring an exceptional flavour experience across the restaurant. At Above Eleven, we stay ahead of trends while adding our own twist—always with a focus on bold and authentic flavours.
What steps will you take to introduce sustainable sourcing at Above Eleven?
In our kitchen, we are continuously exploring ways to reduce waste and embrace sustainability. Recently, we have developed dishes using ingredients that are often discarded—for example, a vegan leche de tigre made from asparagus skins. We are also working towards integrating a Zero Waste philosophy as much as possible.
Are there any lesser-known Peruvian ingredients or dishes you’re eager to showcase?
Peru is home to a vast array of ingredients that highlight the richness of our cuisine. Recently, we have been incorporating dishes with tropical flavours using ingredients and techniques from the Amazon region. We have also introduced native Peruvian potatoes to our brunch menu, further celebrating the diversity of Peruvian produce.
What is your culinary philosophy?
My culinary philosophy is built on three key principles that I uphold daily with my team and in the guest experience:
- Respect and professionalism – Respect your team, the kitchen, the food, ingredients, and suppliers. This defines the kind of professional you are.
- Teach, train, and follow up – Success is seeing a former commis chef progress to sous chef in a great restaurant. Training is essential in the kitchen.
- Why yes? Why not? – While innovation is important, chefs must understand the foundations of techniques before challenging them. Every new creation should have purpose and depth, not just experimentation for the sake of it.
What unique dining experiences can guests look forward to under your leadership?
We have recently launched Yunza 11 Brunch, held every Saturday from 1 to 4 pm, offering a selection of Above Eleven’s finest dishes—from ceviche to sushi rolls and Nikkei-inspired mains. Our Valentine’s menu features dishes that blend romance with bold flavours. In the coming months, we will unveil an elevated set menu and an immersive journey into Nikkei cuisine, carefully curated by my team and me.
Can we expect any signature dishes or unique menu additions soon?
Yes, we are working on new menu updates and various special events throughout the year. We will introduce a chef’s special menu, providing an opportunity for guests to experience our latest creations first-hand.
How do you plan to make Above Eleven stand out in Dubai’s competitive dining scene?
Our vision is to position Above Eleven as a dining destination, not just a bar or restaurant. We are focusing on engaging activations, exclusive events, and menu enhancements that will elevate the overall experience. Collaborations with other chefs and culinary talents? Why not!
What excites you most about the future of Nikkei cuisine in Dubai?
Nikkei cuisine is rapidly growing and evolving, influenced by various global inspirations. The most exciting aspect is the increasing diversity of offerings and the constant drive for innovation. A few years ago, Nikkei cuisine was limited to a handful of restaurants—now, its presence is expanding. This is just the beginning. More time for Nikkei cuisine!
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