Tristin farms his way to head chef's honours
Scottish chef has learned from the best having worked with the likes of Gordon Ramsay and Jason Atherton
Tristin Farmer walked home with the Caterer Middle East Head Chef of the Year – Hotel Managed award.
The Scotsman is chef patron of Marina Social at the InterContinental Dubai Marina.
His career began in 2007 in London, with Gordon Ramsay at Claridges as chef de partie. He was soon promoted to sous chef.
In 2010, he moved to Petrus as senior sous chef, helping it to win a Michelin star within a year.
He continued his work with Gordon Ramsay at three Michelin-starred Restaurant Gordon Ramsay in Chelsea, and then as head chef at Maze by Gordon Ramsay.
Farmer said: “I worked with Gordon [Ramsay] for seven years, I owe a lot to him. Obviously he is disciplined in his structure but you stayed and worked hard, and you were given opportunities. I wouldn't be where I am without him. And, proving what I had done working for Gordon I got a chance to work with Jason [Atherton].”
He joined Jason Atherton`s The Social Company in 2014, working at Pollen Street Social and City Social in London and also at the preopening of Aberdeen Street Social in Hong Kong, before taking his current role.
Farmer arrived in Dubai six months before the restaurant opened, to help create the layout of the kitchen, and source bespoke serving dishes and tableware.
Farmer said that he was heavily involved in the Marina Social project along with Atherton. “It is very important [for a chef to be involved from pre-opening]. Jason always has a chef that runs the restaurant, and for a year we were working on Marina Social - the design, choosing the menu, selecting the right crockery and choosing all the staff.”
Farmer manages a team of 75 staff in the front and back of house overseeing all aspects of the kitchen, quality and guest satisfaction. He has been known to often dine with guests as he likes to interact with guests and gauge their feedback.
Farmer has also managed to keep an open mind to local produce. “Honestly, it is a challenge because in London you get deliveries six days a week. So, to get delivery twice a week is a challenge. What we do with the produce is we go on quality. I want to use local stuff but only if the quality is there - we will use it. If the quality is not there, it does not matter if it’s imported or local [we would not use it],” he said.
The award was presented by Fabien Firetto Middle East director of Bragard. Gregoire Berger of Ossiano at the Atlantis The Palm missed out narrowly to Farmer but was awarded highly commended in this category.
Click here to see which other head chefs from restaurants at hotels were shortlisted for this award.