Matthew Jansen Van Vuuren, Head Chef Twisted Olive, Qatar, talks early inspiration and ‘out of the box’ thinking.

What first drew you to becoming a chef?
Cooking has always been a very big part of my family. I first got interested through my mother, she is an amazing cook. I was watching what she was doing in the kitchen from a young age. When I was 11 or 12 years old, I started cooking the family meals and experimenting with tastes and flavours. This experimental nature with food is what has really defined my development as a chef, taking bits from different international cuisines and melding them into unique and beautiful dishes. South Africa is a melting pot of ethnicities and cultures, therefore I was exposed to many different types of food from a young age, and loved them all.

Why did you decide to make the move from South Africa to the Middle East and what are the main kitchen differences you have found in this part of the world?
When I was working in Cape Town, I was offered an exciting opportunity in Bahrain. I have always loved travelling, so it was a no-brainer for me to experience something new. I have never been shy to try new things and get out of my comfort zone.
The main difference I have found is working with people from all over the world, it has been eye-opening learning how different cultures deal with different situations. Also learning more about Middle Eastern cuisine has been fantastic, seeing the slight differences from different parts of the region but at the same time how passionate people are about those differences.

Your current and last positions involved setting up franchise operations for international brands. How do you go about this and is there any room for adding local touches?
The most important aspect of setting up any new restaurant is the team you build around you. As well as the operation involved in providing perfect food consistently, a great kitchen structure is nothing without a team of passionate chefs striving for the same goal, just like a great team of chefs need a good kitchen to perform their tasks effectively, this goes hand in hand and once you have a happy situation like that you will taste that love and joy in every plate of food that leaves the kitchen. In terms of local flavours, I have always adapted local cultures and flavours in every place I have worked in the Middle East, at Calexico [Bahrain] we had a malghoum burrito on the menu as well a Bahraini chicken tikka taco. Here at Twisted Olive, you can find many Arabic influences throughout our menu.

What is your signature dish and what makes it popular?
It’s difficult for me to nail down one dish as my signature, I have such an extensive menu that I have many that I really love. These dishes are like my babies, you cannot have a favourite, but one thing you can find in most of the dishes I create is that you will struggle to find them anywhere else, my flavour combinations and plating styles are quite authentic and I do things a little bit out the box, I like to give a fun twist to everything I create. For example, having a Caprese-style eggs Benedict on a base of homemade falafel, I really love this dish because it’s something you would never expect but works so well when it comes together. I believe in not over complicating food but everything you do, you do it perfectly with the best quality ingredients making it fresh and not buying ‘convenience’ ready-made items, this is what makes Twisted Olive food special, real food made with love. ✤