In the vibrant culinary scene of Dubai, Chef Reif Othman stands as a beacon of excellence, elevating the dining experience to an art form at REIF Japanese Kushiyaki. Currently holding the 11th spot on the Middle East and North Africa World’s 50 Best list, Chef Reif’s gastronomic journey is a testament to passion, dedication, and unexpected beginnings.
Picture this: Hamachi with a buttery and delicate texture, perfectly pan-fried Gyoza bursting with flavour, and Maki that marries fresh, vibrant ingredients in a contemporary twist on traditional Japanese cuisine. This is the culinary symphony curated by the acclaimed Singaporean Chef Reif Othman at REIF Japanese Kushiyaki.
Chef Reif goes beyond the conventional. He doesn’t call REIF Japanese Kushiyaki a restaurant; it’s an experience. It’s a place where your senses are soothed, your relationship with food is redefined, and memories are created with every visit. It’s not just a promise; it’s an assurance coming from a chef who’s claimed accolades like the Chefs’ Choice Award in the MENA 50 Best Restaurants 2022 and a spot on the Arabian Business Top 100 Power List 2023.
”Young chefs should be like sponges, absorbing knowledge from mentors, staying disciplined, working hard, and, once successful, remaining humble and grounded,”
A Culinary Journey Rooted in Dubai
Chef Reif’s culinary journey began in 2005 when Dubai beckoned him to Al Mahara restaurant, Burj Al Arab. While initially not considering Dubai a long-term destination, his perspective shifted in 2009 when Zuma Dubai offered him the role of Executive Chef. Zuma wasn’t just a career move; it was a stepping stone to international acclaim, with the brand consistently making it to The World’s 50 Best Restaurants list between 2012-2015.
From Real Estate to Real Flavour
Before the gastronomic world, Chef Reif navigated real estate. “I was a broker and into some bad company. I didn’t take things seriously. I was a broker during the day and a pizza maker in an Italian restaurant by night,” he recalls. It was during this time that his true passion for food surfaced.
Chef Reif credits his success to mentors like Chef Violet Oon and Chef David Mollicone. “Your mentors are truly your inspiration. You should listen to your seniors, learn from their techniques and then add your flavor to your art,” he emphasizes. With Violet, he delved into the authenticity of Singaporean food, and with David, he learned to appreciate the versatility of ingredients.
