DUBAI: Greek chef Ilias Doulamis is well-travelled and no stranger to the Gulf. Before taking on his current role, he worked at the Rosewood Al-Faisaliah Hotel in Riyadh, the Grand Hyatt Muscat, and the Grand Hyatt Doha, among others — as well as restaurants in Paris and London. Now, he is the culinary director of the Conrad Abu Dhabi, and Hilton’s regional chef for the Arabian Peninsula.  

Here, Doulamis discusses the charms of citrus fruits, the importance of collaboration, and attention to detail. 

When you started out what was the most common mistake you made?  

Trying to do too much on my own. Early on, I thought asking for help was a sign of weakness. But since then I’ve learned that great kitchens run on collaboration and trust. 

What’s your top tip for amateur chefs? 

Focus on mastering the basics skills. They are the foundation of everything in the kitchen. 

What one ingredient can instantly improve any dish?  

Citrus! It instantly elevates a dish by adding brightness, balance, and depth. From orange, mandarin, lemon and lime right through to the most exotic sudashi, yuzu and pomelo, citrus is a magic ingredient. 

When you go out to eat, do you find yourself critiquing the food? 

I do, but I do it out of curiosity and passion — not judgment. And it’s not just the food. I notice everything: flavors, technique, the service, the ambiance, even the body language of the staff. All of these things are part of the experience of dining out. 

What’s the most common issue that you find in other restaurants? 

I’d say it’s lack of attention to detail — whether that’s the seasoning, the temperature, or the plating. Consistency is key to delivering a good experience, and it’s often the first thing to slip under pressure. 

What’s your favorite cuisine?  

I am from Kalamata and my favorite cuisine is Greek — hands down. It’s simple, honest food with bold flavors, fresh ingredients, and a deep connection to tradition. It’s really hard not to love! 

What’s your go-to dish if you have to cook something quickly at home?  

A frittata. It’s quick, versatile, and always satisfying. You can toss in whatever’s in your fridge, and it’s still going to feel like a proper meal. 

What customer request or behavior most annoys you?  

Honestly, no request really annoys me. Guests have different tastes and needs, and part of our job is to make them feel welcome. It’s all part of the experience. 

What’s your favorite dish to cook and why?    

It’s tough to pick a favorite. I just really love cooking anything that lets me be creative and connect with people through food. That being said, I’m very lucky because my wife is an excellent cook too, so our kitchen is always full of inspiration and great meals. 

What’s the most difficult dish for you to get right?  

Some dishes are deceptively simple and incredibly hard to perfect. I’m thinking of things like a classic omelet, a risotto, or even fresh pasta. Simplicity really tests your skill. When there’s nowhere to hide, that’s when cooking can be at its most challenging. Your precision, timing, and technique have to be spot-on, and even the smallest misstep can throw everything off.  

As a team leader, what are you like? Are you a disciplinarian? Or are you more laid back?  

I’d say I’m firm but fair. Obviously, I believe in discipline and high standards, but I also believe in empowerment, mentorship, and leading by example. The best results always come from motivated team members who feel that they are respected and valued. 

Chef Ilias’ Greek-style citrus and olive oil marinated sea bass with fresh sea urchin 

Ingredients: 

Fresh amberjack  fillet, thinly sliced (sashimi-style) 

Fresh sea urchin (uni) 

Kalamata Extra virgin olive oil (high quality, fruity) 

Lemon and orange juice (freshly squeezed) 

Lemon zest 

Sea salt (preferably flaky) 

Fresh dill and chives (finely chopped) 

Cracked black pepper 

Instructions: 

Marinate the Fish: 
Arrange the sliced amberjack  on a chilled plate. Drizzle with a blend of lemon and orange juice, just enough to coat. Add a few drops of olive oil, a pinch of sea salt, and a sprinkle of herbs. Let it marinate for 5–7 minutes. 

Top with Uni: 
Gently place fresh sea urchin lobes on top of the marinated fish. 

Finish & Serve: 
Grate a bit of lemon zest over the top, add a touch more olive oil, and finish with cracked pepper and a few micro herbs