In the kitchen with David Harnois

In the kitchen with David Harnois

We caught up with David Harnois, director of culinary at Radisson Blu Hotel, Kuwait, to find out what inspires him and what he has planned for 2023.

Getting to know David Harnois:

What can you tell us about Nestlé’s commitment to providing sustainable meat alternatives?
A recent study showed that a limited red meat diet, rich in alternative protein sources, is better for the body as it decreases the risk of heart disease. Nestlé, being a people- and health-focused brand, has released a wide selection of plant-based products to meet the needs of its customers.

What are the latest trends in vegan food?
There are many new trends, especially when it comes to plant-based seafood, like plant-based vegan tuna, fish and shrimps. In addition, egg and sausage alternatives are on the rise. The dessert category is also booming, with vegan bakes and chocolate.

What vegan-friendly options does Nestlé currently offer and what’s in the pipeline?
In KSA, Nestlé’s vegan-friendly options include the SWEET EARTH® Awesome Burger™ and Plant-Based Schnitzel. There are additional products in development under our SWEET EARTH® Brand such as Plant Based meatballs, nuggets, chargrilled Pieces and Stir-Fry Mince.

What is your signature vegan dish?
I have several! These include Vegan Kofta made with the Awesome Burger™, as well as Chick’n Shawarma made with the Plant-Based Schnitzel.

What tips can you share with fellow chefs who want to serve their guests  a greater variety of vegan options?
Veganism is the future. Preparing delicious plant-based dishes is no different from cooking with regular meat or cheese. Chefs just need to be creative; the sky is the limit!

How would you describe Nestlé’s vegan range?
Once you have a good product and are creative with it, no one can stop you from shining.

David Harnois dish with LOGO

David Harnois’ Slow-braised Ribs with MAGGI® Beef Broth,
Tomato Risotto and Roasted Root Vegetables



  • 2 kg boneless or bone-in beef short ribs (about 8 short ribs)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 150ml beef broth (made with MAGGI® Beef Stock powder)
  • 125g hoisin sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 sprig fresh rosemary
  • 100g carrots
  • 100g onions
  • 50ml olive oil


  • 1liter vegetable stock (made with MAGGI® vegetable stock cube)
  • 40g butter
  • 40g Parmesan
  • 2 red onions, chopped
  • 350g arborio rice
  • 125g BUITONI® Tomato Coulis



  • Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the four sides for about a minute per side.
  • Roast the onion and carrots over a low heat with the olive oil. Pour the beef broth, MAGGI® seasoning, garlic powder and onion powder and stir together. Place the short ribs into the liquid, add the rosemary sprig on top of the meat and put the lid on. Cook on low for 6-8 hours, until the meat is tender.


  • Heat the butter and olive oil in a large pot over medium heat. Add the red onion and cook until translucent. Add the rice and stir to coat with oil and butter. Cook for 1-2 minutes.
  • Stir in a little stock at a time and cook until reduced.
  • Add more stock to the pan and simmer over a medium-low heat, stirring frequently until the liquid has been absorbed. Now add the BUITONI® Tomato Coulis. If the rice still feels a little al dente, you may want to add additional stock. Before serving, stir in the butter and Parmesan, and season with salt and pepper to taste.
  • Serve immediately.


Read about other inspiring chefs like David Harnois by clicking here.

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