Chef of the Week: Jibu Mohan, Executive Pastry Chef at Sexy Fish Dubai
What food trends are you spotting at the moment?
A return to nostalgic flavours with modern presentation, sustainable and locally sourced ingredients, and cross-cultural influences—especially from Asia—in fine pastry.
What do you think is a common mistake that lets chefs down?
Focusing only on technique and forgetting balance. A dessert must be delicious first; visual artistry is important, but flavour always comes before aesthetics.
What is your favourite time of year for food, and why?
Spring—because of the freshness and vibrancy of ingredients like berries, citrus, and edible flowers, which bring lightness and colour to pastry.
Which of your dishes are you most proud of?
My “Zen Garden” dessert, featuring sesame praline mousse, yuzu curd, and raspberry cherry blossom. It’s minimal, elegant, and rooted in Japanese inspiration while being playful and memorable for guests.
How do you come up with new dishes
I draw from travel, art, nature, and cultural traditions. I also believe in collaborative creativity—working with my team to refine ideas and balance flavours.
Who was your greatest influence?
My mentor, Rory Duncan who taught me that discipline and respect for ingredients are as important as creativity.
Tell us three chefs you admire.
Raphael Duntoye for his vision and consistency, Burcu Cracknell for her creativity and leadership, and Chef Chris for his mentorship and ability to inspire teams.
What is your favourite cookbook?
Desserts by Pierre Hermé—it’s timeless and continues to inspire me.
Who do you think are the chefs to watch over the next few months?
Young pastry chefs who embrace both innovation and sustainability—chefs who are redefining pastry not only as indulgence but as a responsible craft.
What’s been your favourite new restaurant opening of the last year?
Sexy Fish Dubai, of course—it’s been a privilege to be part of this launch, bringing a bold and artistic dining experience to the Middle East.
