Chef Partner, SLAB
Bringing his American culinary heritage and experiences to UAE
Honest Food | Seasonal Approach
Cooking has been a major part of chef Omar’s life. Since his childhod days, instead of watching cartoons, he would watch cooking shows. As a teenager, in San Francisco where he grew up, he would spend his summer working at Peruvian restaurants such as Frescas and Limon. He encapsulated the appreciation for his Peruvian culture and cuisine along with his formidable immigrant experience to USA.
Always imprinted in chef Omar’s mind are the many enriched aromas of his childhood at his grandmother Iris' home in the city of Lima. Her love for cooking always radiated from the warmth of her clay pots cooking in the kitchen. Those familiar emotions will be forever associated in Omar’s mind with the essences of cilantro, cumin, lamb and huacatay; the aromatic flavors of aji amarillo, aji panca, as well as the heated spirit of the rocoto pepper and the velvety taste of the cherimoya fruit are eternal.
After finishing College, Omar attend the prestigious cooking school, the Culinary Institute of America in New York where he began his culinary career. He would go on to cook and stage at some the best kitchens in New York City for next 13 years such as Alain Ducasse at Essex House, Eleven Madison, Momofuku and BLT before devoting his talents to Peruvian cuisine.
Throughout the years, Omar has traveled to Peru and has apprentice at some of the best restaurants in Lima. He has enjoyed food from the most humble street carts to the most influential Peruvian restaurants to find inspiration to feed his passion.
He brings all of this, experience, knowledge and inspiration to Dubai where he has developed Mayta restaurant & Pico Bar in DIFC and now heads SLAB Test Kitchen and similar concepts ranging from casual to high end.
Have you tried this season's favorites? Just step in and treat yourself to the bold flavors at SLAB.