The Three Cuts chef competition recently brought the kitchen to life, transforming the restaurant into a high-energy, MasterChef-style arena. Designed as an internal challenge, the competition invited our chefs to create dishes that truly reflected the spirit of Three Cuts – confident flavours, premium ingredients, and technical precision.
Judged by a panel that included Three Cuts owners Joe and Jason Bassili, the Three Cuts chef competition showcased creativity, personality, and the skill that goes into every service at the restaurant.
One of the standout dishes in the Three Cuts chef competition was a refined plate of smoked salmon with roasted beetroot, using salmon sourced from Le Fumoir by Joe Bassili. Finished with a light salad garnish, the dish balanced earthiness, freshness, and delicate smoke.
Clean plating and thoughtful sourcing made this dish a strong representation of the standards expected in the Three Cuts chef competition.
Another memorable moment in the Three Cuts chef competition came from a bold decision: fresh salmon served with butter garlic sauce, parsley, and asparagus. Once again using salmon from Le Fumoir, the dish focused on classic flavours and confident execution.
The choice immediately caught attention.
“Fresh salmon? Ballsy,” commented Jason Bassili.
It was a reminder that the Three Cuts chef competition wasn’t just about complexity, but about trusting technique and product.
Classic technique took centre stage with a traditional Beef Wellington, one of the most technically demanding dishes presented during the Three Cuts chef competition. The beef was evenly cooked and covered in a golden pastry crust, with a Spanish pancake layer used to absorb excess moisture, Veal Bacon wrapping, and served with Mushroom Sauce infused with Beef Jus.
This dish reflected patience, structure, and respect for culinary tradition – values that sit at the heart of the Three Cuts chef competition.
The dessert round of the Three Cuts chef competition was won by a modern apple pie that combined comfort with elegance. Diced apples were caramelised and seasoned with cinnamon, layered into a refined tart base, and topped with a crisp caramelised sugar tuile.
Finished with Vanilla Ice Cream and a vibrant Passion Fruit Coulis, the dessert stood out for its balance and presentation, making it a clear winner in the Three Cuts chef competition.
The competition didn’t stop in the kitchen. As part of the wider Three Cuts chef competition, The Three Cuts bar team stepped up with a cocktail challenge of their own, showcasing creativity, balance, and personality behind the bar.
Featured Cocktails:
Ruby Rush – Tequila, ginger syrup, Chinola mango, lime, hibiscus tea
Midori Mist – Midori melon liqueur, Tequila, Watermelon Liqueur. Lime, Passionfruit, Soda
The Winning Cocktail – Tequila infused with avocado and wasabi, Ginger Syrup, Lime Juice, Egg White, Ginger Garnish
As the tasting wrapped up, the mood said it all:
“We’ve drank and we’ve laughed and I think we are going to cry later,” said Jason.
From kitchen creativity to cocktail innovation, the Three Cuts chef competition captured the energy and talent behind the scenes at the restaurant. For full video highlights, chef moments, and future competitions, follow @ThreeCutsDubai on Instagram and stay connected with everything happening at Three Cuts.
Visit: Rooftop West, Palm Jumeirah Mall
Call: 04 420 1113
WhatsApp: 058 698 6113
Follow us on Instagram: @Threecutsdxb
B
assili Co Family
Three Cuts is not alone in its pursuit of experience-driven dining. As a member of Bassili Co, we stand alongside a family of destinations that celebrate culture, craft, and character:
