Layla Hassan: Arabic Private Chef Dubai

01 · Your myCHEF experience

Tell us which traditions and dishes matter to you

If a particular regional preparation is important, describe it rather than assuming a familiar dish name communicates every detail. Family recipes and expectations can vary, and a thoughtful menu conversation gives the chef a clearer understanding of what you will enjoy.

Discuss whether you want dishes served together for sharing or in a more defined sequence. That choice affects table space, portions and the way hot food is served. Essential dietary and halal requirements should be included from the outset so the proposed menu can be reviewed as a whole.

03 · Your myCHEF experience

Translate a favourite cuisine into a focused brief

A cuisine name opens the conversation, but particular dishes and flavours help a chef understand what you mean. Italian might suggest handmade pasta to one household and grilled fish with simple vegetables to another. Middle Eastern cooking can mean a relaxed mezze table, regional home-style dishes or a more formal sequence. Share examples rather than expecting one label to communicate every preference.

Mention the intensity of flavour you enjoy, preferred ingredients and any dishes that have personal significance. If your household likes several cuisines, discuss how they should appear across the week or within an occasion. Variety can work beautifully when the menu has a clear structure and does not ask the kitchen to produce too many unrelated preparations at once.

Ask the proposed chef which parts of the brief best match their experience. A candid conversation about strengths is more useful than promising every possible dish. The resulting menu should feel personal while remaining realistic for the available time, equipment and service format.

05 · Your myCHEF experience

Match the service to the way your guests gather

Some occasions revolve around conversation at one table; others work better when guests move around and eat at their own pace. Describe how you imagine the gathering before choosing individual dishes. Food that is comfortable to eat standing may need different portions and presentation from a meal designed for a seated place setting.

Sharing service can encourage conversation, while plated courses create a more defined sequence. A mixed format may begin with small bites and move to a seated main course. Each option has implications for staff, crockery and the kitchen, so discuss the complete flow rather than deciding the menu and service separately.

Think about the guests who may need a quieter seat, an earlier meal or a simple alternative. A considerate arrangement makes them part of the occasion without requiring a complicated last-minute change. Once the format is clear, the chef can recommend dishes that suit it and the team can price the practical support needed.

07 · Your myCHEF experience

Let ingredient choices support the cooking

A menu should be built around ingredients that can be sourced to the required standard for the date. If you have a particular fish, cut of meat or specialist product in mind, mention it early. Availability, size and price can influence whether the original dish is practical or whether an alternative would produce a better result.

Agree how substitutions will be handled. Some households are comfortable with the chef choosing a similar vegetable; others want to approve any change. Essential dietary requirements should never be treated as interchangeable preferences. A substitution that affects those requirements needs specific discussion before it is used.

There is also value in keeping a few menu decisions flexible. A well-chosen alternative can preserve the balance of a meal without forcing the chef to use an unsuitable ingredient simply because it appeared in an early draft. Your final menu and proposal should make the agreed choices clear, including any premium items that affect the overall price.