Behind the striking interiors and social buzz is a chef who is doing what he genuinely loves, someone who is unapologetically dedicated, endlessly curious and clearly in love with what he does. It shows in the way he talks about food, his team, and about Sexy Fish.
In conversation with Zenith, Chef Chris unpacks Dubai’s high-stakes dining scene and why a little humour in the kitchen goes a long way.
On Receiving Michelin Recognition
Congratulations on being selected for the Michelin Guide. What does that recognition mean to you and the Sexy Fish team?
It’s a huge honour to be included in the Michelin Guide, not just for the recognition, but because of what it represents: consistency, creativity, and a commitment to excellence.
At Sexy Fish, we’ve always believed that dining should be an immersive experience led by great food. This acknowledgement reaffirms our belief that theatricality and substance can coexist, and that daring to be different pays off when grounded in discipline and exceptional ingredients. We’re grateful to our team, our producers, and our guests who’ve made this journey possible.
For us to be recognised after just six months of opening is incredibly validating. The entire team has been grinding through the madness of a launch, and this recognition felt like a moment to take a pause and feel like we’re doing something right.
Sexy Fish is renowned for its immersive dining experience. How do you balance theatrical presentation with culinary substance to ensure the food remains the star?
At Sexy Fish, the experience begins before the first bite. It’s in the music, the energy, and the people but when the dish lands, it has to hold its own.
We’ve designed everything so that the theatrics complement the food, without distracting from it. We use the best ingredients available and want those to be the stars. We don’t do gimmicks, we do high-impact dishes that are bold, balanced, and unforgettable.
The Dubai Effect
How did you adapt Sexy Fish’s London DNA to fit Dubai’s dining culture?
Dubai is currently the most competitive city in the world for the F&B industry. That is why we were always conscious when developing things to ensure we meet the market’s expectations.
We created a menu full of “Dubai only” dishes, where we tried to capture the essence of Dubai and translate it to the plate with bold flavours, extravagant plates, and luxury ingredients.
We’ve also respected the diversity of the city, offering lighter, fresh dishes for lunch and indulgent, theatrical dishes for the after-dark crowd.
Our guests come from all over the world and so do our chefs. That naturally brings a mix of ideas, influences, and creativity into the kitchen. It’s still very Sexy Fish, just with a Dubai twist.
With your experience at establishments like Zuma and Fairmont, how have those roles influenced your approach to leading the kitchen at Sexy Fish Dubai?
Every kitchen teaches you something: precision at Zuma, scale and complexity at Fairmont. At Sexy Fish, I bring those disciplines together to lead with creativity. This kitchen is about high energy, high expectations, and high style. We’re not just producing food, we’re curating a feeling. My experience taught me structure but at Sexy Fish, I also get to break the rules. That’s where the magic happens.
How has Dubai challenged or surprised you as a culinary city compared to the other places you’ve cooked in?
Dubai surprises you with how hungry people are, not just for food, but for novelty. The crowd wants stories, experiences, flavours they haven’t seen before. The challenge is staying ahead of the curve. But that’s also what makes it addictive. You have to be agile, ambitious and just a little bit daring to survive here.
When Experiments Work And When They Don’t
Are there any unconventional ingredient pairings you’ve introduced at Sexy Fish Dubai that have surprised even you with their success?
We love playing around with different flavour combinations, such as burrata and kimchi, king crab and bone marrow and wagyu and peach.
We also use kombu in unexpected places, such as in desserts, where it adds an incredible depth and savoury edge. Sometimes the best dishes are the ones that start as “what ifs.”
How do you approach menu development in a city as diverse as Dubai, where diners have varied culinary expectations?
We are fortunate in Dubai not only to have a diverse customer base but also to have a very diverse staff working with us, which means there are always many different ways of looking at things and diverse ideas from varied backgrounds. Sexy Fish is a collaborative effort. It’s about staying versatile, without ever diluting the brand’s identity.
Have there been any dishes you thought would work but didn’t, and vice versa?
Absolutely. We introduced an octopus hot dog, slow-cooked octopus wrapped in beef bacon, pan-fried, and served in a bun. I loved it. The team loved it but our guests were not curious about it. We’ve reworked it as a lobster roll and I think it suits Dubai much better. That’s how it goes here. The dish has to walk into the room and own it.
On the flip side, we’ve had dishes that started as jokes and became a sensation. The edamame hummus is one, made with avocado, yuzu juice, and mint oil. It sounds like a smoothie but it’s one of the most addictive dishes we serve.
It still makes me smile. You take risks, you listen and sometimes the unexpected becomes the unforgettable.
Kitchen Culture, Collaboration, and Keeping It Fun
How do you maintain morale and consistency in such a high-pressure kitchen?
It’s about keeping things light. We’re all about fun in the kitchen. We spend a lot of time together, which is why it’s important that the team enjoy being here.
We love to have a good laugh during service to keep things lighthearted, even when it gets stressful. We’re also quite collaborative. Regardless of your role, if you have an idea, I encourage the staff to bring it forward. That’s how we grow the next generation of chefs. Sexy Fish thrives when everyone feels like they have a voice.
Reflecting on your culinary journey, what dish or moment stands out as a turning point in your career?
I recall a time when I visited a farmers’ market in France with the chef of the restaurant where I was working. Speaking to producers, picking out fruits, vegetables and fish, and seeing everyone have so much passion and respect for those ingredients. Everything just felt like it fell into place. I was exactly where I was meant to be, surrounded by food and like-minded people.
From Law Dreams to Lobster Rolls
If you hadn’t become a chef, what do you think you’d be doing?
I wanted to study law. I love a good argument and don’t like unfairness or injustice. I’m fascinated by Psychology as well. Seeing what makes people tick and why they like the things they like. But I didn’t have the patience to sit still, so these weren’t in the cards and the kitchen won.
What food trend needs to disappear, and what do you think deserves more love?
Everything “Dubai chocolate.” I saw a kebab filled with chocolate and pistachio once and thought it had gone too far.
On the other hand, sea vegetables and sustainable seafood are where we need to be heading. People are waking up to how much of the ocean we’re overlooking. There’s so much flavour and variety that’s still untapped, they’re the future.
What’s the most meaningful feedback you’ve received from a guest?
I had a lady call me to the table once to tell me the dish had reminded her of her mother’s food, which was a great compliment. As we all. Know that mums are the best cooks! It was also a reminder to me of the power of food and how it connects us all.
Quick Fire: Just For Fun
What’s your go-to coffee spot in Dubai?
Stomping Grounds in Jumeirah, Aussie-owned, of course. We just do coffee better.
I also enjoy going to The Coffee, located in the lobby of the same building as Sexy Fish, which is a Brazilian-Japanese concept. It’s just the kind of buzz I need before service kicks off.
If you’re awake at 1 am, what are you ordering from Deliveroo?
Shawarma. No frills, extra garlic sauce.
It’s Saturday, nearly dinner time and you’re stressing out about cooking dinner for the family. What are you whipping up in 30 minutes?
I’m never stressed about cooking dinner and if I’m home on Saturday night, it’s already a great thing!! At the moment, it would be pasta. I’ve got a 1-year-old who just wants pasta for every meal. Probably a quick prawn, lemon linguine.
