Head Chef, Kitopi
Having started his career at the prestigious Taj Mumbai hotel in India, Manish Khot entered the UAE F&B scene in 2003 by working at the Burj Al Arab hotel in Dubai. In the years since, Khot has worked at F&B concepts run by Emirates Airlines Hotels, Marriot Hotels, Jumeirah Zabeel Saray, and Meraas, and today, he is Head Chef at the Dubai-headquartered global cloud kitchen enterprise, Kitopi.
What’s your favorite dish to eat, and why?
A spicy Thai green curry will make me happy on any given day! It has so many flavors with fresh vegetables and Thai herbs, and add to that the flavor and aroma, served with hot jasmine rice- just talking about it is making me crave it.
What’s the recipe you’re sharing with us?
Beef tenderloin with sweet potatoes and green peas. It’s a simple dish, easy to prepare, and very vibrant looking, with lot of textures and colors from different ingredients like green peas, sweet potatoes, red peppers, and beef.
As a chef, what are the top ingredients and products that you’re making use of these days?
Local produces are great which are freshly grown in UAE there are lot of fruits and vegetable which are grown in UAE and as a Chef any chef would like to use fresh products as much as they can in their cooking, it not only enhances their food but also give the locals to be proud about their produce which is home grown.
What are some of the key trends you are seeing in the F&B domain today?
There have been several trends of late, of which menus catered toward vegan, keto, and paleo diets are something that I’ve personally seen an uptick in. Another trend on the rise is Instagram-able food- people seem to really like to snap their food nowadays! But foodies want their food to not only be visually appealing, but also be healthy and sustainable in the long run.
What is your advice for suppliers and food service professionals wanting to tap into the F&B market?
My best advice to suppliers and foodservice professionals who are looking to offer their best to the market and meet demands is to be flexible with their operations in the sector, especially with respect to current trends and prices. I mean, who doesn’t want a great product that is good in quality, and offers competitive and best pricing- there is, after all, a lot of demand from the sheer number of new restaurants that are opening.