Marco Garfagnini, executive chef at Kempinski Hotel Mall of the Emirates, blends Italian tradition with global innovation, all guided by his mantra: “Be positive in every situation, as it brings us experience.” We learn more about how he embraces diversity in his multicultural kitchen.
How do you balance tradition with modern culinary techniques?
My culinary approach is firmly rooted in tradition; however, I wholeheartedly embrace modernity to create a balanced and thoughtful experience. While honoring the soul of classic cuisine from northern Italy and the French Riviera, I simultaneously enhance them through innovative, contemporary techniques. Moreover, by applying various cooking methods with care, I elevate each dish without ever compromising its authenticity or culinary heritage. In addition, I focus on respecting high-quality ingredients, allowing them to shine while gently enhancing flavors with subtle, modern touches. Consequently, this harmony enables me to craft dishes that are nostalgic yet fresh, attracting guests who seek refined, traditional elegance.
Why is diversity essential for a successful culinary team?
Diversity in the kitchen goes beyond nationality to include unique perspectives, varied skills and different approaches to food. Furthermore, when chefs contribute diverse experiences and culinary backgrounds, it naturally encourages collaboration, enhances creativity and fuels consistent innovation.
As a result, this diversity challenges us to think differently, explore new techniques and adapt when catering to global palates. In addition, building a diverse team requires both authenticity and flexibility, ensuring everyone feels valued and empowered to contribute their voice.
More importantly, it fosters a culture of mutual respect and learning, where daily growth happens through shared knowledge and open dialogue. Ultimately, based on my experience, the strongest teams thrive on differences—because that’s exactly where meaningful growth and brilliant ideas begin.
How do you balance incorporating global ingredients while staying true to your Mediterranean culinary roots?
Staying true to Mediterranean roots means respecting the foundation, freshness, simplicity and balance. In fact, these elements are essential for preserving the essence of the cuisine. Moreover, when I incorporate global ingredients, it’s not to change the cuisine, but to complement it. This is important because the goal is not to overshadow the traditional flavors, but to enhance them. By focusing on techniques and flavor profiles that align with Mediterranean principles, I ensure that nothing feels forced or out of place. Thus, it’s all about enhancing, not replacing. For instance, this approach allows me to keep the identity of the dish intact while bringing in a new dimension. I once introduced fregola with frutti di mare, it added depth without compromising the Mediterranean character of the plate. As a result, the dish felt natural, not experimental.
In what way does working with a multicultural team enhance your perspective on flavor combinations and presentation?
Working with a multicultural team constantly broadens my perspective on flavor, presentation, and culinary techniques, expanding my creativity. Specifically, each chef brings their own unique techniques, ingredients, and traditions, which naturally challenges our approach to every dish. As a result, we are pushed to rethink flavor pairings, experiment with new plating methods, and explore combinations we might otherwise overlook. In addition, I make it a point to involve the entire team in creative discussions, asking them how they would approach a dish. By doing this, we encourage diverse insights, fostering a collaborative environment. Consequently, this kind of exchange leads to smarter, more globally aware menus that respect the dish’s core identity while appealing to a wider audience.
What challenges come with managing a diverse kitchen, and how do you address them effectively?
A diverse kitchen brings challenges, such as language barriers, different training styles and varying expectations, requiring careful management. To address this, I set clear standards, encourage open communication and create a consistent structure for everyone. Furthermore, training and mentorship are essential to aligning the team, while regular feedback ensures we stay on the same path. Feedback allows us to refine our work and maintain shared goals, which is critical for cohesion. Most importantly, I foster a culture of respect. Thus, every chef’s input is valued, regardless of background or experience. When managed effectively, diversity becomes a strength, enhancing creativity and collaboration across the team. Ultimately, it pushes us to perform better, think more broadly and deliver food that reflects both quality and teamwork.
