On Saadiyat Island, where turquoise waters meet luxury resorts, Chef Arjun Dwaraka Chandrasekharan, Head Chef at Les Dangereux, Saadiyat Island is quietly redefining what it means to be a modern chef. Behind his charismatic smile and creative plates lies a story of resilience, gratitude, and an unwavering belief that food is more than sustenance — it is an experience of love, healing, and connection.
From Humble Beginnings to Culinary Dreams
Born in India, Arjun grew up in a family where life wasn’t always easy. Fine dining was rare, yet his father made sure that there was always at least one hearty meal on the table. “I was always admired by the happiness people have on their faces after a good meal,” he recalls. It was in those small moments that Arjun first understood the power of food — its ability to comfort sadness, uplift spirits, and create togetherness.
What started as admiration turned into a dream: to one day create food that people could not just taste, but feel. “Just like music, I want everyone to fall in love with food,” he says, a philosophy that continues to guide every dish he serves.
A Second Chance at Life and Career
Arjun’s professional journey is deeply intertwined with a life-changing accident that nearly derailed his dreams. After recovering, he was offered a chance that he describes as nothing short of divine intervention. “I believe my guardian angel came in the form of Chef Louis Badenhorst,” Arjun says of the former Executive Chef of Anantara Qasr Al Sarab Desert Resort.
Chef Louis gave him his first professional break in the UAE as a commis, and under his wing, Arjun began to rebuild both his confidence and his skills. Alongside Chef Mouad, a senior who guided him with patience, Arjun learned not just the techniques of the kitchen, but the discipline, humility, and perseverance that would shape his career.
Making a Mark in the Culinary World
Over the years, Arjun worked his way up, step by step, never losing sight of his core belief that food should nourish both body and soul. His milestone came when he was recognized by The Times UK, who described him as “the young charismatic chef who smiles at the world of flavors.” For Arjun, the recognition was not about fame, but a reminder of how far he had come from his days of doubt and recovery.
Today, as a rising star at Les Dangereux on Saadiyat Island, he continues to channel his heritage, influences, and personal journey into dishes that are bold, soulful, and memorable.
Signature Flavors: Where Comfort Meets Refinement
Ask Arjun about his signature, and his eyes light up as he describes his 18-hour slow-cooked Beef Bourguignon. Rich, comforting, and melt-in-your-mouth tender, it captures his culinary philosophy perfectly: soulful food, elevated with care and precision.
His style leans toward modern Mediterranean, but he is fluent across techniques — from slow cooking and braising to delicate plating. “My food is not just about filling the tummy — it’s about filling the heart,” he explains.
Lessons From Challenges
Like many young chefs, Arjun’s early years were not without struggle. “Communication was always a challenge,” he admits. “Back then, senior chefs didn’t really guide — they only delegated.”
Instead of letting that discourage him, Arjun turned the challenge into a cornerstone of his leadership. In his kitchen, young chefs are encouraged to ask questions, experiment, and learn without fear. “Even in the busiest operations, support comes first,” he says, a reflection of the empathy he wished he had received as a junior.
Words of Wisdom for Aspiring Chefs
For those starting their journey, Arjun’s advice is both practical and heartfelt:
- “Knowledge is everything — be humble, learn, and always ask questions.”
- “Don’t walk into the kitchen with tweezers; walk in with knives and books to write down what you learn.”
- “Becoming a Michelin-starred chef doesn’t happen overnight. It takes years of dedication, skills, and patience.”
Above all, he reminds young chefs that passion and resilience are their greatest tools. Recognition will come, but the real reward lies in the smiles of those who enjoy your food.
A Message to the Hospitality Community
As he looks toward the future, Arjun believes the hospitality industry’s strength lies in trust and opportunity. “There are a lot of young bloods looking for a chance. Trust them and give them opportunities — you never know, they might turn out to be the best in the field.”
For him, hospitality is not just about food or service — it is about creating moments that linger in memory. Whether through a warm welcome, a plate of soul-stirring food, or the encouragement of a mentor, the impact lasts far beyond the dining table.
