Making love in the kitchen

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Food is an act of love; it should be a pleasure to create and provide.

Patrick Lannes, chef director at the Grosvenor House and Le Royal Méridien Beach Resort & Spa, talks about his 40 years of giving culinary pleasure to guests.

Why did you decide to pursue the culinary arts?

I was born in 1950, just after the war, when food was scarce and families had to try to be resourceful with recycling.

I admired my grandmother's cooking as she created amazing food often using the same ingredients. The family meals in our house were a ceremony, something truly special.

Also, I wanted to travel and my first idea was to learn to cook and work on a cruise ship so that I could see the world.

What are your most memorable moments in your career so far?

I always dreamed of visiting the Great Wall of China and, in February 1981, I was invited by the Chinese government to go over and showcase new French cuisine.

I conducted an exhibition on the Great Wall, wearing my chef uniform, using French products, which was a great moment for me that I will never forget.

What is one of the greatest lessons you've learned?

Working is Japan was a fabulous experience, where I learned the importance of simplicity.

As a young chef, I tended to over-complicate cuisines and in Japan I learned how to remove unnecessary elements and make dishes as simple as possible, which is actually very difficult.

I have been working in the kitchen for 43 years and the day you stop learning is the day you are finished. I always say food is an act of love; it should not be a punishment but a pleasure to create and provide.

What are the greatest challenges as chef director of two properties?

There are so many things that are changing all the time; it's such a dynamic industry.

You can't imagine how much technology has changed since I started 43 years ago.

The food has evolved; culinary fashions have changed along with the guests and their needs. To try and transmit knowledge to the younger chefs using new technology is also sometimes challenging.

How would you define your role in the kitchen?

I am a here to control the standard, quality and consistency of the cuisine in all of our outlets and also to recruit the right staff.

I was a rugby player and it has helped me a lot in my career because one man cannot do everything, it takes team work.

To be a captain or a coach you should use the strength of each player and put them in the right place, and when you get it right it's fantastic. I am also responsible for continually sourcing the best possible products.

What is the most rewarding aspect of your job?

The greatest pleasure is seeing the smile and happiness of the guest. Cooking is not an egoist act, it is an act of love and you have the satisfaction of giving love to others. I always say when its good, nothing can be better.

What do you think about the culinary talent in Dubai?

We have to be proud. The level of skill, hygiene, control of product and the service in Dubai is fantastic. As a committee member for the Emirates Culinary Guild it's very exciting to represent the talent here and it just keeps getting better.

What advice would you offer anyone hoping to work their way up to become a chef director?

Ultimately you have to be patient. You don't get to the top of the pyramid without taking careful, patient steps.

A good chef always has passion and an eagerness to listen and learn. The weak point of so many people is they don't listen to their teachers or their guests and you cannot grow if you don't listen.

What are your future career plans and personal ambitions?

At the moment I am very happy and addicted to my company and my general manager. I've had about 26 general managers in my career and this is the first time I've had the opportunity to work with a lady and I am very impressed.

She has a strong personality but also a focus and vision that keep the team alive and motivated.

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