Chef Solemann Haddad's Refined Dining Experience Elevates Dubai's Culinary Scene

The distinctive concept of 'Moonrise' draws inspiration from the chef's history and upbringing in Dubai.

Chef Solemann's pursuit of culinary mastery is as motivating as the creations he envisions. Notwithstanding his relatively youthful age and predominantly self-directed education, his steadfast dedication to transcending limits has elevated him to the pinnacle of the culinary realm, garnering esteemed recognitions such as a Gault & Millau Toque and Future Great of the Year in 2022, along with the Michelin Dubai Young Chef Award in the same year, culminating in two Toques and a distinguished Michelin Star in 2023.

Solemann reflects, "Relentlessness and adaptability have been essential" regarding his trip thus far. I constantly seek innovative approaches and enjoy challenging conventional methods. My passion for innovation and my unwillingness to adhere to convention have not only influenced my culinary style but also created chances.

The distinctive notion of Moonrise is profoundly influenced by the young chef's heritage and upbringing in Dubai, a cultural melting pot. Having a Syrian father and a French mother, he was exposed to a variety of flavors from an early age, enhancing his familiarity with Asian cuisines in the city. Furthermore, his concise instruction in Tokyo established a robust foundation for the development of his talents in Japanese cuisine, resulting in an ideal formula for gastronomic fusion. “I aimed for Moonrise to embody this eclectic blend, paying tribute to the city’s varied culinary landscape,” he states.

The restaurant's design embodies the essence of Chef Solemann’s recipes, harmoniously integrating modernity with natural elements. The serene atmosphere establishes an exceptional eating experience, where each dish delights both the palette and the senses.

“The natural elements embody the freshness of our ingredients, while the contemporary aesthetics offer a clean, refined backdrop, enabling the food to be the focal point,” he elucidates.

What distinguishes Moonrise is Solemann’s capacity to elicit nostalgia through his culinary creations. “Every plate I craft narrates a tale, whether it is our 1990s Alfredo lobster pasta inspired by the cafeteria dishes I cherished in my youth, or a culinary reminiscence like our ‘Grilled Cheese’, a reinterpretation of the inaugural dish I mastered.” By leveraging personal experiences, the wunderkind forges a profound relationship with guests that beyond mere nourishment.

The eating experience at Moonrise captivates the senses and conveys stories of fragrances and flavors. Upon the meal's conclusion, a modest 'bonfire' is ignited, permeating the restaurant with a smokey fragrance evocative of convivial dessert assemblies and forging olfactory memories that endure well beyond the final morsel.

Chef Solemann anticipates a culinary environment that prioritizes freshness and sustainability. He asserts that as preferences change, chefs will progressively customize their menus according to local and seasonal availability, so improving both the culinary experience and environmental sustainability.

At Moonrise, innovation is not merely a superficial term; it is a fundamental aspect of our existence. Chef Solemann's emphasis on seasonal ingredients guarantees that every dish is infused with freshness. “Summer necessitates fresh, vibrant flavors.” As the vibrant season enhances the region, he derives inspiration from locally cultivated produce, such as soil-grown tomatoes, creating innovative dishes like ‘Roots’, which Solemann characterizes as “a tart with labneh, zaatar sourced from our accountant’s mother in Syria, and Nori Furikake,” or a ceviche featuring aged Shima Aji sashimi, alongside the intensely flavorful tomato leche de tigre, which boasts seven ingredients that burst with the signature Moonrise acidity and distinctive flavor.

Chef Solemann recommends avoiding substantial food at summer weddings. Instead, leveraging his knowledge, he suggests lighter fare, such as: “a delicate Jalapeño & Zaatar Leche De Tigre.” It is invigorating, sophisticated, and sufficiently refined for a celebratory event. As a passionate foodie who delights in sharing exquisite cuisine and intriguing recipes, I am giving the recipe for this remarkable fusion of Middle Eastern and Asian flavors that Chef Solemann graciously disclosed.

In discussing revelations, I found that Solemann's preferred element is not an ingredient, but a flavor profile: "I love acidity." It fundamentally constitutes the essence of our distinctive atmosphere at Moonrise. During summer, he enjoys utilizing mangoes—my preferred fruit—leveraging their sweetness and texture to elevate any dish. At Moonrise, the young chef's preferred dish is the distinctive pani puri 'Explosion', a culinary masterpiece that embodies the restaurant's philosophy of cultural fusion in a single mouthful.

Chef Solemann, who developed his culinary expertise mostly through self-directed study, experimentation, and extensive use of YouTube, imparts valuable counsel to prospective chefs: “Remain inquisitive and receptive to learning.” Do not allow failure to dissuade you; it is a crucial component of your development. Refrain from excessive criticism of your distinctive style. Upon reflection, those sagacious statements would advantage anyone possessing ambition. His final objective is straightforward yet significant: to create a lasting influence on the culinary realm, advocating for transformation and motivating the forthcoming generation of cooks.

Solemann asserts that his paramount aspiration is to effectuate a significant transformation in the culinary realm by advocating for a shift in the conventional professional kitchen culture, emphasizing that he and the entire industry bear a duty to foster a constructive kitchen atmosphere. “My objective is to position Dubai on the international culinary landscape and demonstrate to the region's youth that if one can envision it, one can actualize it.”

In a city replete with haute couture and luxury, Chef Solemann Haddad and Moonrise exemplify haute cuisine via their invention and brilliance, reflecting the potency of passion, creativity, and an unwavering quest for culinary perfection.