Lobster roll is an all-time favorite of mine and is regularly featured on my menus. I love giving the traditional Maine lobster roll an edge by infusing it with global flavors. For this recipe I’ve given it an Asian twist with a touch of Thai green curry.

You’ll often see a variety of vegetarian dishes on my menus, primarily because I love cooking fresh and seasonal vegetables and making them the star of a dish. This asparagus with truffle egg salad is a great starter for a summer BBQ.

During the hot summer months, nothing beats a pristine piece of fish prepared “crudo”, meaning raw. Find the best possible quality of fish and dress it with flavors that enhance it.

Yakiniku is a Japanese term that essentially means "grilled meat". Here I’ve created a sweet and sticky marinade that’s enhanced by the addition of grated pear for natural sweetness.

A very dear dish of mine! This was the first dish I ever cooked in a professional kitchen. It’s a simple dish but make sure you use the most flavorful tomatoes available at your grocery store.

A great beef tartare can be enjoyed either as a small starter or as a main course. I like to add lemon in mine to balance the richness of the raw beef.

This recipe goes all the way back to my childhood, and has since traveled with me across the globe. It was named “the perfect burger” by The New York Times and has inspired my latest brand, ADRIFT Burger Bar in LA and Dubai.

Chimichurri stems from South America, in particular Argentina and Uruguay, and can be used both as an ingredient in cooking as well as on its own as a condiment.

Whether they’re an aphrodisiac or not, oysters deliver the flavors of the ocean onto your palate. I like to play around with different vinaigrettes to enhance the oyster’s natural flavor, in this case the meatiness of a Dibba Bay oyster.

This is a signature dish from the menu at ADRIFT Anda, my casual Italian restaurant concept. Perfect for sharing as a starter, but can also be used as a part of a pasta dish or crumbled up as topping on a pizza.

A great summer starter! I like to add raw shaved mushroom to my beef carpaccio for earthiness and rocket, or arugula, for a hint of pepper.

I’m a huge fan of yakitori, it’s my absolute favorite street food when I’m in Asia. In this variation, I’ve created a meatball from minced chicken that’s complemented by an egg dipping sauce.

Gently seared tuna steak goes well either as a starter or as a main dish with some added sides to it. Choose a sushi grade tuna if it’s available at your local grocery store.

“Mojo” is a type of sauce that originates from the Canary Islands in Spain, but has been adapted throughout Latin countries. Here I’ve chosen to marinate chicken in a “mojo rojo”, or red mojo.

This classic Tuscan salad is based on using leftover bread mixed with fresh vegetables, and in this case, some creamy mozzarella. You’ll find this on the menu at ADRIFT Anda in Doha.