Chef Kamil Boulot

Hailing from the United Arab Emirates, Chef Kamil Boulot has made a name for himself in the culinary world with his innovative take on traditional dishes. With 30 years of experience, Chef Kamil specializes in elevating simple recipes to gourmet experiences. His signature dish, Leek & Lemon Risotto paired with Charcoal Herb Crusted Chicken, showcases his talent for transforming the classic into the extraordinary.

A Dash of His Past

Chef Kamil's culinary journey began three decades ago, and since then, he has worked with leading hospitality organizations across the Middle East. In 2006, he transitioned to the restaurant business, joining Rotana Holding as a Corporate Chef. This trajectory took another exciting turn in 2019 when he joined Seagrass Boutique Hospitality Group as Director of Culinary & Operations, Middle East. In addition to his illustrious professional career, Chef Kamil has also been an active educator, heading the Culinary Arts department at the Université Saint Joseph in Lebanon. His participation in numerous culinary contests around the world has not only earned him several awards but also invitations to judge international culinary competitions.

His Signature Dish: Leek & Lemon Risotto with Charcoal Herb Crusted Chicken

Chef Kamil's signature dish transforms classic risotto into a gourmet delight. The Leek & Lemon Risotto serves as the perfect base for chicken coated in a charcoal herb crust, adding a new layer of flavor and texture. The creamy risotto, bursting with leek and lemon freshness, complements the smoky crunch and depth of the herb-crusted chicken. This harmonious blend of flavors transforms a humble risotto into a sophisticated dining experience, showcasing Chef Kamil’s ability to reimagine traditional recipes into culinary masterpieces.

Leek & Lemon Risotto with Charcoal Herb Crusted Chicken

Ingredients
20g Chicken Stock Powder	30ml Olive Oil
30g Leek (Thinly Sliced)	280g Risotto Rice
60ml White Wine	40ml Butter
20ml Lemon Juice	5g Lemon Zest (Grated)
5g Salt	3g Crushed Pepper
240g Chicken Breast (Cut into Cubes)	50g Charcoal Herb Crust
60g Oyster Mushroom	40g Parmesan Cheese (Grated)
10g Chives	1 Pot Sakura
1 pcs Dry/Caramelized Lemon Slice

Methods

Risotto
1. Dissolve the chicken stock powder in 500ml of hot water. Keep the stock warm in a saucepan.
2. Heat olive oil in a large deep pan over medium heat. Fry the leeks for 2–3 minutes, until tender.
3. Stir the rice into the leek mixture and cook, stirring constantly for 1 minute, until the rice is lightly toasted.
4. Pour wine into the rice mixture and stir until the wine is mostly evaporated.
5. Reduce the heat to low and add a few ladles of warm chicken stock into the rice mixture.
6. Cook while stirring until the liquid is absorbed. Repeat this process by adding a ladle of stock, stirring, and letting it absorb before adding more. Continue for about 20 minutes, until the rice is just cooked (al dente) and the risotto has a creamy consistency.
7. Remove the pan from heat and stir in the butter, lemon juice, and grated lemon zest. Season with salt and pepper.

Chicken, Mushrooms, and Garnishes
1. Coat the chicken cubes in the charcoal herb crust.
2. Heat olive oil in a pan over medium heat and cook the chicken until browned and fully cooked. Set aside.
3. Slice the oyster mushrooms. Heat olive oil in a pan over medium heat and fry the mushrooms until cooked. Set aside.
4. Grate the Parmesan cheese. Line a baking sheet with parchment paper and place 20g mounds of cheese on the tray, allowing space for spreading. Bake at 200°C for 5 minutes. Remove from the oven and let the cheese cool before handling.
5. Top the risotto with the charcoal-coated chicken cubes, oyster mushrooms, chives, sakura, dry/caramelized lemon slice, and the Parmesan cheese tuile before serving.