Sugar and Spice in the Emirates: A Memoir of Abu Dhabi and Dubai
Looking back, my time in the United Arab Emirates wasn’t just about work—it was where I truly began to find my voice as a pâtissier. From 2013 to 2017, I lived between Abu Dhabi and Dubai, and those years shaped more than just my career—they grounded me as a person.
My journey started in Abu Dhabi, at Holiday Inn, where I joined as a young Commis Pâtissier. It was my first time working outside India, and everything felt new. The pace of the city was calmer than I expected—elegant, dignified, and rich with quiet traditions. The local culture fascinated me. I remember being genuinely curious about the way people lived, how they cooked, and how food held such an important place in everyday life. There was a rhythm to it all—prayers echoing from the mosques, dates and Arabic coffee being shared with warmth, and that gentle sense of calm that Abu Dhabi carried so naturally.
In the kitchen, I was learning the ropes—from perfecting basic techniques to understanding the subtleties of flavors and textures. It was humble work, but it was honest. I learned to keep my head down and focus. That foundation, laid in the stillness of Abu Dhabi, has stayed with me ever since.
A few years later, I made the move to Dubai, and the contrast couldn’t have been sharper. Where Abu Dhabi was composed, Dubai was dynamic—fast, ambitious, and larger than life. I joined a centralized pastry and bakery kitchen that supported a huge hospitality network:
InterContinental Dubai Festival City, Crowne Plaza, InterContinental Residences, Al Badia Golf Course, along with fine dining restaurants, outdoor catering, and major events.
We were an international brigade, and working in that setup felt like being in the middle of a global culinary dialogue. Every day was intense—plated desserts, viennoiseries, banquet pastries, celebration cakes—you name it. The pressure was high, the expectations even higher. But I thrived in that energy. It taught me discipline, timing, and how to stay focused when things got loud and chaotic. Most of all, it taught me how to collaborate across cultures and styles, something I’ve come to value deeply in every kitchen since.
What made those years so special was the balance the UAE offered me. Abu Dhabi grounded me, gave me space to reflect and understand the soul of Middle Eastern hospitality. Dubai pushed me, tested my limits, and showed me what’s possible when you bring people from all over the world together in pursuit of excellence.
Those four years weren’t always easy, but they were formative in every sense. I walked away with stronger hands, sharper instincts, and a deeper appreciation for the unspoken stories behind every plate. To this day, I carry the lessons, the pace, and the pride of that chapter with me.
If I had to sum it up—the UAE didn’t just shape me as a chef; it helped shape the person I am today.
Holiday Inn Abu Dhabi, 2013
A proud moment captured with the entire kitchen brigade outside Holiday Inn Abu Dhabi. This was my very first professional home abroad—a place where I learned humility, discipline, and the fundamentals of pastry under the guidance of chefs from across the globe. We came from different countries, spoke different languages, but shared one kitchen and one vision: excellence. This picture reminds me of the camaraderie, the early mornings, and the shared dreams that laid the groundwork for everything that followed.
