Secluded Six Senses Zighy Bay in Oman is welcoming on board their new Executive Chef Stephen Jones, better known as Chef Stevie.
Celebrated for his exploratory palate –- perhaps thanks in part to his Australian nationality and British heritage –- the adventurous yet simplistic chef will be overseeing four food and beverage outlets at the dramatic Musandam getaway.
Chef Stevie is known for his passion and talent, two qualities that have made him a success in high-end world-class hotels. He commenced his executive chef journey at Aman Resorts in 2000 where he acquired exotic tastes while working at Mahakua Hacienda de San Antonio in Mexico and Amankila in Bali. This role was followed by key positions at The Oberoi Udaivilas in Udaipur, India and The Oberoi Lombok in Indonesia where he shared his inspirational and eclectic cooking style with his teams.
His global passion for travel and adventure landed him in Hotel Le Gray Beirut under Campbell Gray Hotels where he shaped and delivered four stylish restaurants while guiding the team to be at the forefront of the dining industry in cosmopolitan Lebanon. He later moved to Montenegro to launch two historical sites on the 15th-century iconic island and stately Villa Milocerat Aman Sveti Stefan. He also worked at the award-winning private retreat, Pangkor Laut Resort in Malaysia, as well as Per Aquum Huvafen Fushi, Maldives. With such vast multicultural exposure and mentorship, it is not surprising that Chef Stevie is the proud recipient of the UK’s Gallivanter’s Guide Awards for Best Hotel Cuisine Worldwide.
Chef Stevie has a simplistic approach to cooking where he believes that “less is more” to create a flavorful and artistic dishes. “
“Sustainably sourced, natural, delicious with awareness on intelligent nutrition is my approach to food. It’s culturally rich and layered with influences from traveling the world. Once the classic fundamentals are harnessed via understanding, simplicity of flavor, texture and the quality of produce, great dishes can be made simply and presented in a contemporary manner,” he says.
Chef Stevie’’s seasoned background in niche resorts and urban hotels amplifies the commitment of Six Senses Zighy Bay to present an-out-of-the-ordinary experience to those seeking tantalizing, tasty meals in which every detail counts for building precious memories at the beautiful resort.
Chef Steven’s Seared Tuna and Eggplant Salad recipe is a reflection of his minimalistic yet flavorful approach to cooking.
Tuna Fin Seasoning
350 grams of yellow-fin tuna loin sliced into 4 x 80 gram pieces
150 ml of olive oil
A pinch of pure sea salt and ground black pepper to season
50 grams of flat leaf parsley, picked & washed
2 pcs of lemon, zest removed and segmented
240 grams medium-size black eggplant, diced to 3 cm
6 pcs (3 grams) of baby capers, drained
20 pcs of black Liguerian olives, stone removed
30 ml of organic apple cider vinegar
150 ml of rapeseed or virgin olive oil
Dice the eggplant 3x3cm with skin, remove seeds
Heat olive oil in a non-stick frying pan & gently sauté the eggplant until lightly golden, season with sea salt & drain on absorbent paper
Using a sharp knife, slice a little off the top & bottom of the lemon to ensure a stable cutting surface
Start at the top & slice downwards following the curve of the fruit, cut away all the skin & pith
Slip the knife between the segments and pry away leaving a perfect segment, repeat with all other segments
Pick the leaves from the parsley stalks, wash, drain & roughly chop
Combine all salad ingredients in a bowl & gently mix to combine with spoon
For the dressing, combine vinegar, oil, pinch of sea salt & black pepper in a small bowl & whisk to combine
Add this to the salad ingredients & gently toss, season with salt & ground black pepper and arrange in pile on a serving plate
Heat a non-stick frying pan with olive oil & quickly sear the tuna for 2-3 minutes on all sides, remove & place on a chopping board
Using a sharp knife slice into even pieces & arrange on top of the salad
Serve & enjoy