For Chef Rahul Rajesh Iyer, the Executive Chef at Dubai Marine Beach Resort & Spa, the path to the kitchen wasn’t just a career choice—it was a deeply personal journey shaped by family. Growing up in the bustling hotels where his father worked as a General Manager in India, his earliest memories are filled with the vibrant energy of back-of-house operations and the irresistible aromas from the kitchen. This childhood immersion sparked a passion for food that was far more powerful than any textbook.
Yet, his mother had a different dream. Having witnessed the long hours and demanding lifestyle of her husband, she hoped for a more stable path for her son, one that led to a white-collar career in medicine or engineering. Chef Rahul spent a year attempting to follow this vision, but he quickly realized his heart wasn’t in it. With a mix of courage and conviction, he approached his father, who gave him a simple but powerful request: “that I give my 100% and become successful in my journey.” This promise became the guiding principle of his career, but he was not on this path alone.
A Journey Anchored by Unwavering Support
His wife became a crucial source of support, pushing him to pursue an additional culinary course in Canada, which “really ignited my passion and drive.” This shared commitment led to what he considers his most memorable milestone.
“A really memorable milestone would definitely be the pride I saw in my parents’ and wife’s eyes when I told them that I have become an Executive Chef,” he says. That moment was made even more emotional by a poignant coincidence: “I received the phone call for my Executive Chef interview last September while I was in India holding my newborn baby in my arms.” This perfect alignment of his professional dream with the beginning of his own family is a powerful moment that will forever define his success.
A Style That Blends Cultures and Mentors
Chef Rahul’s cooking style is a direct reflection of his global experiences and the wonderful mentors who shaped him. He is eternally grateful to Chef Clive Micallef for giving him a chance right after graduation and to the legendary Chef Pierre Gagnaire, whose French technique of keeping dishes simple yet flavorful has become the core of his approach.
His culinary philosophy is to touch an emotional cord with his guests by creating a sense of nostalgia. “My style is focused on blending cultures in a dish,” Chef Rahul explains. He infuses his creations with the rich flavors of Indian and Middle Eastern cuisine, creating a delicious tapestry that connects diners to their own memories and cultures. He ensures every plate is cooked with love, using fresh ingredients he sources from local souks.
Leading with Compassion and Wisdom
In the high-octane environment of a professional kitchen, Chef Rahul has faced many challenges, including managing soaring tempers and strong personalities. His solution is simple yet effective: he leads by fostering an inclusive environment.
“The best way to overcome challenges is to lead the team and keep an inclusive environment where each individual feels that he/she has an important role to play,” – Chef Rahul Rajesh
For aspiring chefs, his advice is to “BE A SPONGE!” He urges them to soak up knowledge from every corner of the kitchen, to take notes, and to approach every task, no matter how small, with dedication. He believes that if you are sincere with your craft, the accolades and growth will come in due time, and the hospitality community as a whole will be stronger for it.
