From Humble Beginnings to Michelin Stardom

Meet Reif Othman, a culinary powerhouse whose journey from a small nasi padang stall in Singapore to the glittering kitchens of Dubai is as inspiring as his food is delicious. Growing up under the watchful eye of his mother, who ran a bustling market stall, Reif found his love for cooking at an early age, helping her transform simple ingredients into mouthwatering meals.

A Culinary Education in the Market

Every Sunday, little Reif would tag along to the wet market, where he witnessed the magic of his mother’s cooking. "She could whip up 36 dishes in just three hours!" he recounts with admiration. Those bustling days ignited his passion, encouraging him to take his first culinary steps with her by helping plate dishes and interact with customers.

Dubai: A Culinary Playground

Relocating to Dubai in 2005, Reif immersed himself in the city's high-end dining scene, making a name for himself in prestigious establishments like the Burj Al Arab and Zuma. His ascent was swift, as he honed his skills while cooking for VIP guests, including a hilarious request from rapper 50 Cent for KFC—without KFC!

The Rise of Reif Japanese Kushiyaki

In 2019, following a successful tenure at Zuma, Reif launched his own restaurant: Reif Japanese Kushiyaki. This innovation brought a fresh take on Japanese street food, pushing boundaries with delightful dishes ranging from skewered meats to trendy sushi. With outlets thriving in Dubai and Egypt, Reif has cemented his status as a culinary force.

A Proud Legacy and a Pop-Up in Singapore

September marks a significant milestone for Reif as he debuts his beloved concepts in Singapore with a month-long pop-up at Conrad Singapore Marina Bay. They're not just meals; they're a celebration of his life’s work and a nod to his roots.

A Man of Many Talents

Beyond cooking, Reif has ventured into various dining concepts across the Middle East, including the intimate dining experience TERO and a new Japanese handroll bar, Yubi. His restaurants have earned coveted accolades like Michelin Bib Gourmand, yet he remains humble, attributing his journey to dedication rather than accolades.

Advice for Aspiring Chefs

As Reif reflects on his journey, he shares wisdom for budding chefs: "Master the basics and never stop learning." His ultimate goal? To craft experiences that delight diners rather than merely feeding his ego. It's this ethos that makes his kitchen a formula for success.

What’s Next for Reif?

While he considers the potential for a permanent location in Singapore, the pop-up serves as a litmus test for future endeavors. With a promise of more culinary adventures ahead, one thing is clear: Reif Othman isn't just creating dishes, he's weaving a legacy that pays homage to his past while celebrating the future.