MEET THE CHEF: Mauro di Leo of Matagi at Raffles The Palm Dubai in Dubai, United Arab Emirates

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5 Reasons to Visit® sat down with Executive Chef Mauro di Leo of Matagi at Raffles The Palm Dubai in Dubai, United Arab Emirates.

Executive Chef Mauro di Leo of Matagi at Raffles The Palm Dubai

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in Sicily Palermo, until the age of 18 when I left for travel, firstly just for a few weeks but then I decided to stay 12 years mainly in London. I worked in Michelin star restaurants like Zafferano in 2010 that had 1 star. Exploring different cuisines in London I found out that Italian and Japanese have a lot in common and then I decided to focus my attention in “Itamashi” Fusion of Italian and Japanese.

Matagi at Raffles The Palm Dubai

Tell our readers an interesting fact or two about yourself.

I usually don’t think too much about dishes and in general in my life, I let myself be led by emotions. I try to put into practice the technique I learned with my experience and time in the kitchen. I remember childhood memory, food or a particular event and I build a dish around it following my feelings.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

My favorite food is nothing fancy as you could think, I love Sicilian street food, it’s how I grew up. You should try “Stigghiola” it consists of guts which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill—sounds awful but I promise it is delicious.

Matagi at Raffles The Palm Dubai

What are three ingredients that you simply couldn’t live without? 

A good olive oil, salt and Ponzu.

We love the art behind plating. What do you love about designing the perfect dish?

When I plate a dish, I take inspiration on the surrounding of where the main ingredient lives. For example, if I'm doing something with seafood I will try to recreate the colour of the sea and also I will use mainly ingredients that the fish would eat like seaweed.

Matagi at Raffles The Palm Dubai

Tell us about one of the most creative dishes you’ve created?

Cod Tongue Milanese with Beluga caviar and Yuzu gel—usually cod head are not much used, so I cut in two pieces the jaw and a piece of tongue attached and I served as a Milanese breaded in panko bread.

Matagi at Raffles The Palm Dubai

Share your most recent awards and accreditations with us!

“Caterer Middle East 30 Under 30.”

What are some of the latest trends you’re seeing in top restaurants across the globe?

Itamashi of course.

What’s your favorite cocktail or beverage of choice?

Anyone who knows me, will tell you exactly the same, I’m a Negroni person, anytime of the day, just give me a Negroni.

What do you love most about being the Executive Chef at Matagi at Raffles The Palm Dubai in Dubai, United Arab Emirates?

I can express my creativity and work with the best product I can ever imagine, I’m very proud of my team that is very consistent and hard working.