FOURty Seconds with Rudolf W Segers

02 Sep 2016
2 min read
Rudolf W Segers, the Executive Chef at Waldorf Astoria Ras Al Khaimah, talks to FOUR about why the UAE offers such rich pickings…

What are your earliest memories of being interested in food?

I was born into a family of hoteliers, so food is in my DNA.I always knew that being a chef is what I wanted to do. I have photographs from my childhood where my parents let me flip burgers, standing on a chair, so that I could reach the grill, in my oversized apron and oven gloves!

What, or who,would you say has inspired your cooking the most?

I get inspired by the dedication of my junior team members – all of them are my heroes.They are passionate and excited every day, this is where new ideas are created.

Describe your culinary style…

Heartfelt authentic cuisine with a modern presentation – Everything we do is prepared with love and pride.

What do you think makes a restaurant successful?

I believe it is being authentic – The UAE has a lot to offer.We are very spoilt here with the huge range of five star luxury hotels and restaurants, especially in Dubai.Authentic principles are instilled but I do believe, that traditional food in its home country will taste better than overseas, purely because of the local ingredients used.This is why we import many of our products to ensure the true authentic taste – steaks from Colorado and Wisconsin for Lexington Grill, fish from the Tokyo fish market in Japan for the finest sushi in UMI.

What are your most indispensable ingredients?

Salt, pepper and sugar.

What kind of experience do you aim to give guests at your restaurant?

We strive to create memorable experiences for our guests and as mentioned before it starts with being authentic, honest and passionate.

What would you say has been the most memorable moment in your culinary career so far?

Being the Executive Chef of the Waldorf Astoria Ras Al Khaimah and winning so many awards with my team. For me it is all about sharing success.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

There is always something we want to change in our past but the only advice I would give myself is be patient, good things will happen to those who wait.

What’s next for you/What projects do you have lined up?

We are continually working on new projects and set ups. Currently our main focus will be the Festive Season 2016 and who knows what 2017 is holding for us.

What is your guilty pleasure?

I cannot live without chocolate!

What restaurant is currently at the top of your list to dine at?

In 2016 Singapore – Hong Kong Soya Sauce Chicken Rice and Noodle, a food stall has been awarded a Michelin star and I would like to try Chef Chan Hon Meng’s food.

Find out more about Chef Rudolph and theWaldorf Astoria Ras Al Khaimah here |

Images |Max Poriechkin