With a culinary career that spans continents and some of the world’s most acclaimed kitchens, Scottish-born chef Tristin Farmer brings global finesse to Dubai’s fine dining landscape. From his early beginnings in Fife to working under icons like Gordon Ramsay and Björn Frantzén, Farmer’s journey has been defined by discipline, bold creativity and a restless pursuit of excellence. Now leading Maison Dali, a dreamlike restaurant that blends Japanese precision with Mediterranean warmth, he speaks to Zenith about mentorship, ambition and what diners in Dubai really want.
From Fife to the Future
Tristin Farmer’s culinary foundation was forged under the watchful eyes of some of the industry’s most respected figures. Having trained with Gordon Ramsay and Björn Frantzén, he credits those experiences with honing his standards and approach to food.
“Each chef I’ve worked with has helped shape my career,” he says. “I always wanted to travel, to learn from the best, and hopefully be compared to them one day. That meant working closely with them, absorbing every bit of knowledge and discipline I could.”
An early turning point came under Ramsay’s tutelage. “I used to be accident-prone and quite nervous in the kitchen. Gordon helped me let go of that. Looking back, it feels like another lifetime.” Despite building a career across London, Singapore and Dubai, Farmer remains deeply connected to his Scottish roots. “They remind me where I came from. It was a humble start, and I’ve always believed in hard work. My dream is to eventually open a small restaurant in the Scottish countryside, cook with local produce, and apply everything I’ve learned along the way.”
Maison Dali: Familiar, with a Twist
At Maison Dali, tradition meets imagination. The restaurant’s identity is grounded in a unique pairing: Japanese technique layered with Mediterranean soul. It’s a combination that reflects Farmer’s appreciation for simplicity and flavour depth. “I love the elegance of Japanese cuisine. There’s discipline, mastery, umami and restraint,” he says. “But I also wanted to bring in something more emotional and warm. That’s where Mediterranean flavours come in. It’s a blend that feels both thoughtful and bold.”
The space draws on surrealism, where nothing is quite what it seems. “The food plays with that idea too. It might look like a familiar brasserie classic, but when you taste it, it’s something completely unexpected.” Maison Dali offers a more relaxed take on fine dining, rejecting the formality often associated with Michelin-starred spaces. “We wanted to build a high-energy brasserie with relaxed service and plenty of personality. It’s still serious cooking, with high-quality ingredients, but without the sense that it has to be a special occasion. It’s a place you come back to again and again.”
Creativity in a Competitive City
Having led Zén in Singapore to three Michelin stars, Farmer is no stranger to pressure. But he insists that the drive comes from within, not from accolades. “I enjoy the pressure to be better, but not in a stressful way. It’s more about the excitement of creating new dishes, trying new ideas, and having fun with food,” he says. “It’s about surprising people and giving them something memorable.” Dubai, he adds, has its own intensity. “It’s a competitive dining scene. You have to work to stay relevant. That challenge keeps us sharp.” He also credits the city’s diners with shaping Maison Dali’s identity. “People here want more than just a good meal. They want personality, energy, and a bit of theatre. We’ve worked hard to deliver that.”
On Mentorship and Precision
Farmer has guided countless young chefs over the years. His message to them is consistent. “Listen, learn, stay loyal and humble. There are no shortcuts. You need to put in the hours and earn your skills.” His own dedication to precision remains as strong as ever. “At the moment I’m obsessed with my micro scales. I use them to measure ingredients down to 0.001 grams when developing recipes. It sounds extreme, but it’s how you innovate.”
The Final Course
If Maison Dali could shift one thing in Dubai’s restaurant culture? Farmer doesn’t hesitate.
“People turning up late because of traffic. It’s always the excuse,” he laughs.
Quickfire Round
Last meal on Earth?
Thai crab curry on the beach.
Current kitchen obsession?
Micro scales for ultra-precise recipe testing.
Most underrated spice or herb?
Sansho.
Best song for a packed dinner service?
The Prodigy, without question.
