Meet the chef firing up Dubai’s dining scene
What inspired you to become a chef?
They say kids at home replicate what their parents do, and when I was a child, cooking was always happening. My parents owned a family tavern and loved every minute of it – I wanted to be like them. In fact, I’m still following in their footsteps.
What role does family play in your culinary journey?
It’s everything to me. You can’t imagine how exciting it is that my family is growing, and I’m now a grandfather of two. I grew up with very solid family values of coexistence and loyalty, and with my wife, Oneka, we’ve tried to do the same.
I also think of the teams I work with as my ‘professional family’. We enjoy a lot together!
Who have been your greatest culinary influences?
My parents and my aunt María. Outside of family, other professionals have inspired and helped me grow, and I’m eternally grateful for that. That’s why a large part of my success lies in sharing knowledge with the teams I create; it’s a way for me to give back.
Let’s talk Jara. What did you love most about opening a restaurant in Dubai?
Dubai is one of the brightest and most unstoppable cities I’ve ever known. It has everything – incredible hosts, high-quality ingredients, and guests who are always looking to enjoy and have a good time. That’s priceless to me.
What are some dishes from the restaurant your guests should try?
Anything passed through the charcoal grill. The scent of smoke is a defining feature of Basque cuisine and is very personal to me.
To reach people all over the world through The Lana, one of the best hotels I’ve ever seen, so my guests can enjoy a very personal, relaxed and succulent cuisine.
What’s the most unusual ingredient you’ve cooked with?
There are no unusual ingredients; my shopping basket is everything the world has to offer and I like to open up to whatever comes my way. I have to admit that I don't like the trend of cooking and eating insects… I prefer to eat battered hake or a good roast chicken.
What’s your vision for Jara?
To reach people all over the world through The Lana, one of the best hotels I’ve ever seen, so my guests can enjoy a very personal, relaxed and succulent cuisine.
What does the future look like for Martín Berasategui?
To keep cooking, enjoying time with my family, and inspiring those around me. I’m as enthusiastic now as I was at 20. The best is always yet to come.
And finally, if you could only eat one dish for the rest of your life, what would it be?
Spanish Jamón Ibérico. Nothing beats it.
The first Basque restaurant in Dubai, Jara by Martín Berasategui is a fiery celebration of the city’s bold spirit. Want more? Explore all our restaurants and bars at The Lana.