In this Local Icon series, Chef Alvis shares his favourite dining experience, go-to takeaway spot, and more!
Chef Nick Alvis, renowned for his former Dubai establishments Table 9 and Folly, now brings his culinary expertise to The Beam at Le Royal Meridien Beach Resort & Spa. His latest venture features a European-inspired menu, crafted with the freshest seasonal ingredients.
The one dish you love creating
A roast dinner. For me, creating a dish starts long before it hits the plate. It begins with notes, writing down ideas, playing with ingredients and flavours in my head. From there, I sketch out plating concepts before moving into production and testing with my senior kitchen team.
Morning routine
My day starts at 6:30 AM when I wake the kids up, prepare them for the day and give them warm milk. Meanwhile, my wife and I share a quiet moment over coffee as we prepare for work-our daily reset before another busy day.
Top dining experience
Row on 45 was truly unforgettable. The food, the ambience, and the entire execution of the meal were phenomenal. And on top of that, I’ve been fortunate enough to cook there myself, which makes it all the more special.
On my bedside table, you’ll find…
Gordon Ramsay and Matt Abé’s latest books. Though I’ve only managed a few pages, I know I’ll get to it when the time is right. Their approach to cooking is always inspiring, I’m looking forward to reading it.
Dream guest list
I’d invite some of the greatest culinary minds, some of whom, sadly, are no longer with us. These would include Nico Ladenis – my first real introduction to the Michelin Guide and fine dining – Gordon Ramsay, who shaped my career during my seven years working with him; and Marco Pierre White, whose book White Heat inspired an entire generation of chefs, myself included. Of course, Anthony Bourdain, too. His storytelling, wit, and passion for food would make him the perfect mediator among these titans of the industry. As for the menu, I’d serve a meal that reflects all of their influences- something classically European yet contemporary, with bold flavours and meticulous execution.
Go-to takeaway
Royal China. It’s a staple for me, and always satisfying.
Comfort food
Again, a classic roast dinner! It’s my favourite thing to cook, both as a chef and as a family man.