If there's one reason that would make Hilton Dubai Jumeirah's guests take up permanent residence, it would be to keep on sampling Executive Chef Steven Benson-Flower's magical creations. He is the secret ingredient to Hilton Dubai Jumeirah's delectable cuisine - this Executive Chef who conjures up fantastic gourmet creations. Not only that, he brings laurels to whichever restaurant he graces.
Cooking for the family
Benson-Flower would have been a British bobby if he had not discovered the joys of cooking. He started by cooking for his family. Finding out that they enjoyed eating his cooking experiments encouraged him to choose a career in the culinary world. In 1987 his formal training commenced at the North Lindsay Technical College - City & Guilds of London where he obtained a Professional Cookery Diploma.
Rising to the top
By 1989, he travelled to Edinburgh, Scotland and started his culinary career as Commis Chef to a five-star hotel. Taking on this role helped refine his knowledge and skills in the kitchen before relocating to South Africa as Demi Chef of another first-class hotel that boasted 14 kitchens.
With more knowledge gained from hands-on experience in all of those 14 kitchens, Benson-Flower was soon promoted to Senior Chef de Partie of the hotel's fine dining restaurant that is also renowned in South Africa.
After spending more than a couple of years in South Africa, he decided to hop across the ocean to Chicago in the United States to become a Consultant Chef for the five-star Indian Oak Resort Hotel & Spa. Moving from continent to continent, there seemed to be no stopping Benson-Flower as he faced new challenges which led him to London's The Dorchester 'Terrace and Italian Restaurant' as Chef de Partie. During this stint their culinary team was awarded the coveted 1 Michelin star rating.
With that sizeable feather in his cap, an offer of a Sous Chef came from Fancourt Hotel so he went back to South Africa. It didn't take long before he was promoted as Chef d'Cuisine at 25. He fondly recalls the first a la carte menu he designed. "On reflection, I did a great job with that first menu. I'm still proud of it today," confides Benson-Flower.
But he did not rest on his culinary laurels. Benson-Flower believed his journey to success was just starting to take shape.
Winning streak
Hard work has its reward and in his role at Fancourt Hotel, Country Club & Golf Estate, he was awarded the 1997 Nestle Golden Chef's Hat 'Chef of the Year.' He recalls, "We built the fine dining restaurant at the Fancourt Hotel in South Africa as one of the best in the continent. Not only in terms of the culinary experience but also service. We invested a lot of time bringing in young local talent, those with little experience who we then trained to become skilled fine dining chefs with promising careers."
The following year, he represented South Africa and won gold in the WACS Individual World Chef's Championships in Melbourne, Australia where he competed with 20 of the world's best chefs. "I will never forget that wonderful feeling of winning and I will remember the experience forever. It is one of the highlights and top achievements of my career," he says.
Teaching his skills
Back in 1997 he had the opportunity to be on hand at a hotel pre-opening when he joined Sandton Hilton South Africa as Executive Sous Chef. He made Executive Chef after two years. He was only 28 at that time which made him the youngest Executive Chef in the Hilton Group of Hotels worldwide.
It was during this time too that he thought of giving something back to his profession. He set out to develop training modules for his team and introduced a three-year chef's apprenticeship program recognised by international bodies.
Meanwhile, wherever he goes, Benson-Flower takes his winning steak along. In 2006, he joined the luxurious Elysium Hotel, Paphos Cyprus and led the hotel's restaurant to be a recipient of TimeOut Magazine's Award for Best Hotel Restaurant and Best Mediterranean cuisine.
Dubai beckons
In March this year, Benson-Flower accepted the offer of Executive Chef from the Hilton Dubai Jumeirah As a newcomer to the Middle East he looks forward to the challenges ahead. "The Hilton Dubai Jumeirah already has a quality operation with a team which is motivated to go that extra mile, however I see a great potential for it to be even better... that is what is needed today in such a competitive market, especially like Dubai. This is my first role in the Middle East and I'm very excited about it - Dubai is a hot destination and who wouldn't want to be part of what is happening here?"
Pull quote
This is my first role in the Middle East and I'm very excited about it - Dubai is a hot destination and who wouldn't want to be part of what is happening here?
I will never forget the wonderful feeling of winning and I will remember the experience forever. It is one of the highlights and top achievements of my career.
© Hospitality 2007
