Bringing you a sneak peak into the inner world of local and international resorts, restaurants, and industry players’ lives.
This month The Insider sat down with Rikas Group Chef Hadrien Villedieu, whose journey through the culinary world is as exciting as his dishes! With experience working alongside the crème de la crème of chefs like Joel Robuchon, Alain Passard, and Jean Pierre Vigato, Hadrien has learned from the best.
Hadrien’s culinary adventures have taken him across the globe—from the dynamic energy of New York City to the luxurious beaches of Saint-Barthelemy, the exotic flavours of Morocco, and the vibrant culinary scene of Dubai. His French roots deeply influence his cooking, blending classic techniques with modern twists.
Hadrien is the Head Chef at Chez Wam Dubai at the St. Regis Gardens, where his influence is seen everywhere—from the meticulously crafted dishes to the stylish decor, the upbeat musical vibes, and the curated beverage selections.
1. You’ve worked in incredible spots around the world such as Saint-Barthelemy, New York and Morocco – what do you find innovative and engaging in the Dubai culinary scene?
The Dubai food scene has been growing at an incredible rate for the past years. With this sudden rapid growth, we are seeing a lot of new, talented and creative people (both chefs, service staff and the team behind them) pushing the boundaries of innovation, which in return makes everyone around them work harder and deliver better results. Since the market is so positively saturated with fantastic talent, this makes everyone push themselves more, which I find great!
2. We hear that you’re involved in INKED, which generates pop ups, food trucks and Chef’s tables. What inspired you to get involved in this project?
The beauty behind INKED was the creativity that was brought to us on a daily basis. Working with INKED was similar to working with a blank canvas. The range of events, from chefs tables, to pop ups, to private events meant that the team and I were always on our toes being able to input our creativity and sometimes crazy ideas into reality, and this was one of the main reasons I joined the team.
3. Are there any particular cultures or types of cuisine that inspire your signature style?
Japanese cuisine and culture is definitely a strong influence on my style. My time in Morocco, and my love for Spain also influences my style and my preferences in ingredients, as well as culinary techniques. However, at the end of the day, I am French and I was trained by great French chefs including Joël Robouchon and Alain Passard, meaning that even though there are touches of Japanese, Middle Eastern and Southern European, my culinary DNA remains French.
4. You’ve recently launched an 11-course Chef’s table menu, hosted at Chez Wam. What’s special about this?
At Chez Wam’s Chef’s Table, guests are not just spectators; they are active participants in the culinary journey. Seated at the heart of the action, guests will enjoy a front-row view of my team and I as we meticulously prepare each dish in the restaurant’s fully open kitchen. With only one seating per evening and a maximum of six guests, this intimate setting ensures an unforgettable and extremely immersive dining experience.
From the playful Vegetable Oyster – inspired by my love-hate relationship towards conventional oysters, to the inventive Morning in Paris, a take on what used to be my daily Parisian-inspired breakfast, each dish is a testament to my creativity and culinary ingenuity.
In collaboration with acclaimed illustrator and ceramicist Myriam Calvo, Chez Wam presents a menu that is as visually stunning as it is delicious. Each dish is accompanied by a unique illustration – similar to a “Carnet de voyage” – instead of a written menu; allowing guests to engage with the items in a truly immersive way. From the Jellyfish to the decadent Montblanc, every dish has a story that I explain, that is as captivating as it is delicious.
5. What’s in your 5-year plan for restaurants within Rikas Group?
There are still a few aspects of Chez Wam that I want to perfect. For now the main focus is the Chef’s Table, as we launched it during the end of May, and successfully booked out until mid of July. This is something that we worked hard on to finalise and polish up every detail. Apart from this, we also launched our ‘Coolabs’ which is our version of Chef Collabs. We have done our first Volume with Chef Reif, he is a good friend and it also sold out in a matter of 3 hours! We will be continuing this with other renowned chefs, both from Dubai and from abroad, so this calendar is something we are continuously working on.
With RIKAS Group, the team is constantly creating new concepts, and the foreseeable future looks promising. I am working on a few projects with them, as well as various outside catering projects. There is still a lot to do, and I am excited to see what comes with the future of RIKAS Group.
Find out more about Chef Hadrien at Chez Wam here or follow him on Instagram.
