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From the French Riviera to Dubai: Cooking Where the World Meets
A Conversation with Chef François Savin, Private Chef
A Conversation with Chef François Savin, Private Chef
Greeneration, a Dubai-based vertical farm and fresh produce supplier for fine dining and HoReCa, spoke with private chef François Savin about building a culinary career between the French Riviera and Dubai, what changed in his cooking, and what he looks for in the products he uses.
Chef François Savin, private chef working between the French Riviera and Dubai, where Mediterranean roots meet the city’s international culinary energy. Chef's website.
François spent ten years working as a private chef on the French Riviera before coming to Dubai. The two places are very different, but both have had an impact on the way he cooks.
“The finest cooks in the world come to work here, and that will always make you better.”
François came to Dubai looking for something new. What made him stay was the energy.
“I have not found it anywhere else.”
“The finest cooks in the world come to work here, and that will always make you better.”
François came to Dubai looking for something new. What made him stay was the energy.
“I have not found it anywhere else.”
One Evening on the Riviera, Years of Trust in Dubai
For François, one big difference is the relationship with clients. On the Riviera, he may cook for a guest only once. In Dubai, he often works with the same families for a long time and gets to know what they like.
“In Dubai I build a relationship over the years, while on the Riviera I have a single evening to get it right.”
Despite this difference, François sees fine dining approached in much the same spirit in both places. What distinguishes Dubai is the scale and competitiveness of its culinary scene.
“You have to work hard to hold your place.”
For François, one big difference is the relationship with clients. On the Riviera, he may cook for a guest only once. In Dubai, he often works with the same families for a long time and gets to know what they like.
“In Dubai I build a relationship over the years, while on the Riviera I have a single evening to get it right.”
Despite this difference, François sees fine dining approached in much the same spirit in both places. What distinguishes Dubai is the scale and competitiveness of its culinary scene.
“You have to work hard to hold your place.”
A delicate seafood dish by Chef François Savin, finished with red vein sorrel and borage flower for freshness, colour and a refined final touch. Chef's Instagram.
Dubai Opens the Pantry
Living in Dubai has also introduced François to many different cuisines.
“In Dubai you can eat Japanese in the morning, Turkish in the afternoon and European in the evening.”
This gives him more ideas and new flavours to work with.
Living in Dubai has also introduced François to many different cuisines.
“In Dubai you can eat Japanese in the morning, Turkish in the afternoon and European in the evening.”
This gives him more ideas and new flavours to work with.
François still keeps his Mediterranean style in Dubai. He likes working with fresh and seasonal products, and Greeneration is one of the local suppliers he works with.
“It simply takes a little planning. In the end I do not feel so far from home.”
The result is a balance between the culinary memories François brings from France and the international possibilities available in Dubai.
“It simply takes a little planning. In the end I do not feel so far from home.”
The result is a balance between the culinary memories François brings from France and the international possibilities available in Dubai.
A delicate carpaccio by Chef François Savin, finished with citrus, microgreens and edible flowers to bring freshness, colour and contrast to the plate.
The Ingredient Comes Before the Chef
For François, good cooking starts with good ingredients.
“Chefs are not magicians, and you cannot cook well without good produce.”
He uses microgreens, edible flowers and speciality leaves for more than just the look of the plate. They also bring flavour. For example, he likes using Borage flowers with fish.
This is also where Greeneration’s role as a local supplier becomes relevant. For chefs working with microgreens, edible flowers and speciality leaves, freshness and consistency are especially important because these ingredients often appear at the final stage of the dish, where their quality is immediately visible.
For François, good cooking starts with good ingredients.
“Chefs are not magicians, and you cannot cook well without good produce.”
He uses microgreens, edible flowers and speciality leaves for more than just the look of the plate. They also bring flavour. For example, he likes using Borage flowers with fish.
This is also where Greeneration’s role as a local supplier becomes relevant. For chefs working with microgreens, edible flowers and speciality leaves, freshness and consistency are especially important because these ingredients often appear at the final stage of the dish, where their quality is immediately visible.
Greeneration’s edible flowers and speciality leaves, locally grown in Dubai and packed fresh for professional kitchens across the UAE.
More Than Decoration
For François, edible flowers, microgreens and speciality leaves contribute first to the visual impact of a plate.
“The look comes first.”
They add colour, freshness and an artistic quality, but appearance alone is not enough.
François also chooses them for flavour and how they interact with the main ingredient. Borage flowers, for example, pair naturally with fish, while sharper floral notes can bring contrast to a tartare or carpaccio.
The finishing element therefore has two roles: visual and culinary.
For François, edible flowers, microgreens and speciality leaves contribute first to the visual impact of a plate.
“The look comes first.”
They add colour, freshness and an artistic quality, but appearance alone is not enough.
François also chooses them for flavour and how they interact with the main ingredient. Borage flowers, for example, pair naturally with fish, while sharper floral notes can bring contrast to a tartare or carpaccio.
The finishing element therefore has two roles: visual and culinary.
A refined tartare by Chef François Savin, finished with caviar, egg yolk and delicate edible flowers.
One Dish Between Two Worlds
Asked to describe his journey from the French Riviera to Dubai through a single plate, François chooses:
Bluefin Tuna Tartare, Nori & Sesame Crisp, Imperial Osetra Caviar & Sorresl Red Vein and Borage edible flower.
For him, the dish brings together his French background and the different flavours he discovered in Dubai.
Asked to describe his journey from the French Riviera to Dubai through a single plate, François chooses:
Bluefin Tuna Tartare, Nori & Sesame Crisp, Imperial Osetra Caviar & Sorresl Red Vein and Borage edible flower.
For him, the dish brings together his French background and the different flavours he discovered in Dubai.
Greeneration is a Dubai-based vertical farm and fresh produce supplier, growing and distributing premium edible flowers, speciality leaves, microgreens, and selected rare vegetables for the HoReCa sector. The company works closely with fine dining restaurants and hospitality groups, supplying farm-to-kitchen produce grown and sourced within the UAE. Founded with the vision to transform urban farming, Greeneration’s mission is to provide chefs with hyperlocal, nutritious produce that supports sustainability, food safety and the UAE’s culinary excellence.
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