DUBAI: Madrid-born chef Dabiz Muñoz, founder of StreetXO Dubai at the One&Only One Za’abeel, is a globally celebrated culinary figure, known for his innovative approach to cooking.  

Muñoz has earned numerous accolades throughout his career. His flagship restaurant, DiverXO, which opened in 2007, holds three Michelin stars (at the time it earned its third, Muñoz became the second-youngest chef to lead a restaurant to this prestigious recognition) for dishes including dumplings with crispy Iberian ear and lobster with Thai curry, showcasing Muñoz’s love of combining diverse ingredients in unconventional ways.  

 

 

 

 

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Muñoz’s fell in love with cooking at a young age, fueled by frequent visits to the renowned Viridiana restaurant in Madrid. It was there that he first encountered Chef Abraham Garcia, whose unique techniques left a lasting impression and helped shape Muñoz’s vision of cuisine as a medium for artistic expression. 

With the dream of opening his own restaurant, Muñoz pursued rigorous training in top kitchens across Spain, London and Tokyo.  

Following DiverXO’s success, Muñoz launched StreetXO in 2012. The Dubai branch opened in 2023 and is the only location outside Spain where diners can experience Muñoz’s cuisine. 

 

 

 

 

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Here, the chef discusses favorite dishes, common kitchen mistakes, and how to nurture culinary curiosity. 

What inspired you to take up cooking as a career? 

I’ve had a passion for cooking for as long as I can remember — it’s something that feels like it’s always been in me. Growing up, I was fascinated by the process of creating meals, watching others in the kitchen, and experimenting myself. Seeing people enjoy the food I made was incredibly rewarding, and that’s when I knew I wanted to turn my love for cooking into a career. 

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

Rushing. Patience is key in the kitchen. Taking the time to focus on every detail makes all the difference in the final dish. 

What’s your top tip for amateur chefs? 

Feed your curiosity by traveling and expand your knowledge by studying. Cooking is as much about learning as it is about experimenting. Buy lots of books, because they open up a world of techniques, flavors, and cuisines that will inspire you. The more you expose yourself to different ideas, the more creative and confident you’ll become in the kitchen. 

What one ingredient can instantly improve any dish? 

Chilis. They’re a wonderful enhancer and seasoning, full of nuances, aromas, and different sensations that can elevate a dish to another level. I’m obsessed with them because they add depth, heat, and complexity, turning even the simplest of dishes into something special. 

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

Obviously because of my profession I have a critical and trained eye, but the truth is that when I go to other restaurants, I pay much more attention to where they excel, rather than where they fall short. 

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

I care more about the faults in my own restaurants than those of others. 

What’s your favorite cuisine? 

Whenever I go to a restaurant, I always have an open mind and try as many different dishes as possible. This means I’m often surprised — in a positive way. It’s very common for me to order the whole menu. 

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

Lately, I’ve been making a lot of bikinis (what we call a ham-and-cheese pressed sandwich in Spain), and I’m enjoying them more and more every day. They’re quick, simple, and always satisfying — perfect when I’m short on time but still want something tasty. 

What customer behavior most annoys you? 

Treating others badly is one behavior I dislike. Respect is essential in any environment, and seeing someone disrespect staff or act rudely is something I find frustrating. 

What’s your favorite dish to cook and why?  

I’m passionate about cocido madrileño (chickpea-based stew) and croquetas. Both are very popular Spanish dishes, simple and very tasty, in fact I always have versions of them on the menu in some of our restaurants. 

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

The more you make a dish, the easier it becomes — it’s really just a matter of time and practice. Even the most complicated recipes can become second nature if you repeat them enough. 

As a head chef, are you a disciplinarian? Or are you more laidback?  

In the kitchens of the XO world, shouting, bad language, and disrespect are forbidden. 
Throughout all the years of my career, this is something that I have learned and internalized. But this doesn’t imply any less discipline or demand from my side. 

Chef Dabiz Munoz’s octopus taco recipe  

Warning: Requires some specialist equipment if recipe is to be followed exactly, including blast chiller, vacuum sealer, and robata (Japanese charcoal grill, similar to a barbeque).  

Ingredients (for final plating): 

Blue corn tortilla 

10g yellow mole  

8g tamarillo emulsion  

50g cooked octopus 

6g parmesan 

10g carrots 

4 unit sorrel 

6g pumpkin seeds 

1 unit lime wedge 

Instructions: 

Tamarillo Emulsion 

Ingredients: 

10kg peeled, aged, tamarillo (must be ripe) 

2g ajillo 

Salt (to taste) 

Pepper (to taste) 

Method: 

Peel the tamarillo and vacuum seal it. 

Once matured, emulsify everything, salt to taste 

Cooked Octopus 

Ingredients: 

40g octopus  

2 onions  

5g garlic 

2 bay leaves  

Method: 

Cook at 85 degrees celsius for three hours or until tender. Cover the octopus with 85 degree water, add two onions, add 50g of garlic, add 10g of bay leaves. Strain and then blast chill. 

Carrots 

Ingredients for the Marinade: 

0% white wine (no alcohol) 10g 

Jerez vinegar 5g 

Mandarin juice 10g 

Olive oil 3g 

Chopped garlic 6g 

Pimenton de la vera 3g 

Salt, cumin, oregano (to taste) 

Red food coloring (to taste) 

Method: 

Reduce the wine and sherry vinegar by half. In a separate pan, fry the garlic in oil until golden, then add the remaining ingredients to the reduction. 

Pickled carrots: 

Peel the carrots and vacuum seal them with the prepared marinade. 

Pumpkin seeds: 

Lightly fry the pumpkin seeds in oil until golden brown, then season with salt to taste. 

Plating 

Grill the octopus on the robata, adding some smoking Sarmiento underneath for extra flavor. 

Brush the octopus with lemon oil for a bright, citrusy finish. 

Warm the tortilla and place it on the dish, seasoning it with yellow mole and a sprinkle of seeds for texture. 

Position the grilled octopus on top of the tortilla, then add four small dots of tamarillo sauce around it. 

Top the octopus with a light layer of cheese. 

Garnish with thinly sliced carrots and fresh greens to add color and freshness. 

Finish the dish with a squeeze of lime and a dusting of powder to enhance the flavors. 

DUBAI: Aged just 28, Elie Ghrayeb has already made a name for himself in Saudi Arabia’s burgeoning food and beverage industry.  

Ghrayeb is currently corporate chef at UNOX Arabia, the regional branch of the Italian oven manufacturer, and combines a wealth of culinary experience with a background in management.  

Ghrayeb began his career as an apprentice at Beirut’s Printania Restaurant, where he developed his passion for cooking. Working closely with experienced chefs, he refined his skills and transitioned into management roles, which led him to Saudi Arabia in 2022.  

 

 

 

 

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Now, Ghrayeb travels the Middle East and Africa, showcasing the brand’s ovens, leading demonstrations and participating in exhibitions. 

Here, he shares insights into kitchen challenges, his favorite cuisine and the importance of teamwork.  

What was the most common mistake you made when starting out?  

Rushing things. I often overlooked the importance of proper preparation and organization, which led to mistakes in timing and execution. Over time, I’ve learned that taking the time to set everything up properly beforehand makes a world of difference in the kitchen. 

 

 

 

 

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What’s your top tip for amateur chefs cooking at home? 

Have patience. Cooking is an art that requires time and attention. Focus on mastering basic techniques and flavors before attempting more complex dishes. Enjoy the process, and don’t be afraid to make mistakes — they’re valuable learning opportunities. 

What one ingredient can enhance any dish?  

It’s impossible for me to choose just one, so I’d highlight three essential elements I never cook without: salt, fat and acid. Each plays a crucial role in balancing flavors and elevating a dish. Salt enhances and brings out natural flavors, fat adds richness and texture, and acid provides brightness and balance. Together, they form the foundation of great cooking. 

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

Yes, I do. Common issues I encounter include lack of seasoning, overcooked proteins, and dishes that feel rushed. I also pay close attention to the service and atmosphere, as both can significantly impact the overall experience. 

 

 

 

 

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What’s your favorite cuisine? 

French gastronomy holds special significance for me, as it was the first cuisine I ever worked with. I have a particular fondness for dishes like steak tartare and classic bistro-style comfort food. The meticulous attention to detail and the harmonious balance of flavors in French cooking never cease to inspire me. Each bite evokes cherished memories of my early culinary journey and the passion that ignited my love for the craft. 

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

A perfectly seared ribeye steak with flavorful sides. It’s my comfort food, and I love the simplicity and satisfaction it brings. The process of seasoning the steak and achieving that beautiful crust, paired with sides like garlic mashed potatoes or sautéed vegetables, makes for an incredibly rewarding cooking experience. Each bite captures the essence of indulgence and brings me immense joy. 

What customer behavior most frustrates you?  

I find it particularly frustrating when customers are disrespectful to waitstaff and restaurant personnel. A respectful and courteous atmosphere is essential for creating a positive dining experience for everyone involved. 

 

 

 

 

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What’s your favorite dish to cook?  

A classic steak tartare. It holds special significance for me, as it was the first dish I learned to master. The precision required in its preparation makes it rewarding. 

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

I don’t view specific dishes as particularly challenging to execute, but I find that preparing cuisine from a completely unfamiliar culture can be difficult. The lack of understanding of the cultural nuances and historical context can pose a unique challenge in achieving authenticity. 

 

 

 

 

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As a leader, are you a disciplinarian? Or are you more laidback?  

I’d say I have a calm and supportive management style. I believe in creating a positive environment where team members feel comfortable sharing ideas and learning from mistakes. Open communication and leading by example are key. 

Chef Elie's beef tartare recipe 

INGREDIENTS: 

For the beef tartare: 

300g beef rump, finely chopped 

20g shallots, finely chopped 

20g cornichons, finely chopped 

15g capers, finely chopped 

5g chives, finely chopped 

40g truffle mayonnaise (recipe below) 

Olive oil, for seasoning 

Salt and pepper, to taste 

For the truffle Mayonnaise: 

500g olive oil 

4 egg yolks 

20g truffle, finely chopped 

20g Savora mustard 

A splash of vinegar 

Salt and pepper, to taste 

To serve: 

Japanese egg yolk (one per serving) 

Sliced toasted baguette 

Extra truffle mayonnaise 

Dijon mustard (optional) 

INSTRUCTIONS: 

Prepare the tartare: 
In a bowl, combine the chopped beef, shallots, cornichons, capers, and chives. Drizzle with a little olive oil and season with salt and pepper. Adjust the seasoning to your taste, ensuring all the flavors are well-balanced. 

Make the truffle mayonnaise: 
In a mixing bowl, whisk the egg yolks and mustard together until well combined. Slowly add the olive oil in a thin stream while continuously whisking to emulsify. Once the mayonnaise reaches a thick consistency, stir in the chopped truffle. Add a splash of vinegar, and season with salt and pepper to taste. 

Assemble the dish: 
Shape the beef tartare into a neat mound on the plate. Gently place a Japanese egg yolk on top of the tartare. Serve with sliced toasted baguette on the side, along with a small bowl of the truffle mayonnaise and Dijon mustard (if desired) for extra flavor.