Chef Celia Stoecklin’s presence is unmistakable. Not just because of her striking appearance, but also due to the radiant smile that seems to accompany her at all times. Her infectious energy is palpable, particularly in the kitchen, where she effortlessly maintains her composure even under immense pressure.
At the age of 14, Chef Celia discovered her passion for cooking, beginning her culinary journey with an apprenticeship at a quaint restaurant. This early experience laid the groundwork for her illustrious career, which saw her rise to prominence with dedication and hard work. Despite the challenges she faced, including balancing work and school, her passion propelled her forward.
Before gracing the kitchens of Dubai, Chef Celia honed her skills in traditional French cuisine, followed by stints at acclaimed Italian and French restaurants, including the prestigious Guy Savoy in Paris and the Four Seasons George V. Now, as the Head Chef at Fi’lia, SLS Dubai Hotel and Residences, Dubai, she leads a team of talented individuals, infusing Italian-Mediterranean cuisine with a fresh perspective and delightful flavours every day.
In an exclusive interview, Chef Celia Stoecklin shares insights into her culinary journey and what drives her to excel:
Did anyone in your family inspire your culinary journey?
Interestingly, there wasn’t a direct influence from my family, although my grandfather did cook occasionally. However, it was primarily my grandmother who cooked for our family while my mother worked. Her dedication to preparing meals with fresh ingredients from my grandfather’s garden instilled in me a love for cooking and appreciation for quality ingredients. While my parents initially had reservations about my career choice, they are now proud of my achievements in the culinary industry.
You’ve participated in various competitions, including winning BBC Pro Chef Middle East. What drives you to compete?
Competing has always been a way for me to push myself and maintain creativity in my work. It began with my first competition after my apprenticeship, where my chef challenged me to become the best apprentice in France. Subsequently, I participated in competitions like “WorldSkills France” and “Top Chef” auditions, which not only fueled my passion but also provided invaluable learning experiences. Despite the challenges and occasional setbacks during competitions, the process of improvisation and overcoming obstacles ultimately enhances my culinary skills and drives me to excel.
”Persevere and never give up, despite the inevitable challenges and setbacks they may encounter. The culinary journey requires patience, passion, and resilience, as success often comes from continuous learning and dedication. It’s essential to remain focused on one’s goals, even during difficult times, and to seize opportunities for growth and development.,”
Celia Stoecklin
What are your thoughts on the F&B industry, especially considering the challenges chefs face?
The F&B industry offers vast opportunities and diversity, making it an appealing career choice despite its challenges. One of the biggest challenges I face is time management, given the demanding nature of the industry and the numerous responsibilities I juggle daily. However, the satisfaction of seeing guests enjoy my creations and the creative freedom I have as a chef outweigh the challenges. Additionally, teamwork plays a crucial role in managing the intensity of kitchen environments, requiring mutual respect, communication, and passion among team members.
How do you perceive the role of technology in the culinary industry and how is it evolving?
I think technology has changed the way chefs approach their craft but there’s still a long way to go. With the rise of social media and online platforms, chefs have greater access to global culinary trends and can interact with fellow professionals and enthusiasts worldwide. Technology should definitely complement rather than replace the artistry and craftsmanship that define the culinary experience.
As a head chef leading a team, what do you find most rewarding?
The most rewarding aspect of my job is witnessing the joy and satisfaction of guests who appreciate the culinary experiences we create. Whether it’s celebrating special occasions or simply enjoying a memorable meal, knowing that our efforts contribute to their happiness is incredibly fulfilling. For instance, surprising a couple with a personalized gesture during their visit can evoke genuine emotions and create lasting memories, which reaffirms the importance of our work in the hospitality industry.
What advice would you give to aspiring chefs entering the industry?
My advice to aspiring chefs is to persevere and never give up, despite the inevitable challenges and setbacks they may encounter. The culinary journey requires patience, passion, and resilience, as success often comes from continuous learning and dedication. It’s essential to remain focused on one’s goals, even during difficult times, and to seize opportunities for growth and development. Additionally, surrounding oneself with like-minded individuals and maintaining a positive attitude can greatly contribute to one’s success in the culinary world.
What interests or activities do you pursue outside of your culinary career?
Outside of my culinary career, I enjoy spending time with my fiancé, traveling to explore new cultures, and engaging in sports like volleyball. Photography is another hobby of mine, although I don’t consider myself a professional. These activities allow me to unwind and find inspiration outside of the kitchen, contributing to a balanced lifestyle.
Chef Celia Stoecklin is a Head Chef at Fi’lia, SLS Dubai
