Executive Chef Donovan Cooke of Souk Al Bahar
Executive Chef and partner of The Atlantic in Melbourne since 2010, Yorkshire native Donovan Cooke also steers the culinary direction at the UAE venue and has created the menu for The Atlantic Dubai, with recipes adapted from his Australian kitchen.
The British-born, French-trained Chef has worked with Michel Roux, Marco Pierre White and appeared on MasterChef Australia numerous times. His ‘Ocean-to-Plate’ food philosophy is all about sustainability and using the freshest seasonal produce. Everything he does is infused with an uncompromising focus on excellence and a respect for the ingredients, as reflected on the menu where all the items are made to rouse your senses by showcasing seafood in its purest form.
Using classic techniques and authentic flavours, Cooke has expertly designed dishes to suit the Dubai palate and delight all seafood lovers. These include pristine Scottish scallops baked with cinnamon and lemon, or black bream ”en papillote” with fennel, celeriac, leek and truffle. But the real star of the show is hands-down the olive oil confit salmon, which is served with heirloom vegetables and herb jus.
Keeping in line with Donovan Cooke’s signature culinary style, Australian Zeke Quinn heads up the team of The Atlantic Dubai as Head Chef, while Solutions Leisure’s Group Executive Chef Sang Lee oversees kitchen operations.