DUBAI: Argentine chef Norberto Valdez Palacios brings more than two decades of global experience to his role as executive chef of the Red Sea Edition in Saudi Arabia. A pivotal chapter in his career, he says, was working with Mauro Colagreco at MGM Cotai in Macao, which helped refine his culinary philosophy that balances artistry with innovation.
“One of my earliest and fondest memories of food is making fresh spaghetti from scratch with my grandfather every Sunday,” he tells Arab News. “I would help him mix the flour and eggs, prepare the dough, and carefully slice the pasta by hand. He never let me touch the sauce at first. It was only when I was eight years old that he started to let me assist him in all the stages of cooking, and that’s where my love of cooking began. Those moments taught me patience, the importance of craftsmanship, and the joy of sharing food with family.”
When you started out, what was the most common mistake you made?
The biggest challenge was timing and coordination during busy lunch services when we were preparing hundreds of meals. Managing the pickup of main courses — especially seafood dishes — required precision, speed, and consistency. Learning how to deliver everything perfectly cooked and at exactly the right moment was one of the most important lessons early in my career.
What’s your top tip for amateur chefs?
Cooking is like any craft: the more you invest in it with time, effort and passion, the more confident and instinctive it becomes. When I was younger, I would recreate restaurant recipes at home for my family, and their honest feedback helped me improve. Don’t be afraid of mistakes; every meal teaches you something new.
What one ingredient can instantly improve any dish?
I don’t believe there’s a single “magic” ingredient. Great cooking comes from balance, technique, and understanding flavor. A skilled chef knows how to identify what’s missing, whether it’s acidity, texture, seasoning, or depth. The more you’re in the kitchen, tasting and experimenting, the more you learn about balance of flavor.
When you go out to eat, do you find yourself critiquing the food?
When you’ve been in the industry for as long as I have, it’s hard to detach yourself from the craftsmanship. But when I dine out, I try to relax and enjoy the experience rather than analyze it.
What’s the most common issue that you find in other restaurants?
What I notice most is the atmosphere and the quality of service. For me, hospitality is just as important as the food itself.
What’s your favorite cuisine or dish to order?
I love traveling and discovering street food around the world. It’s one of the most authentic ways to experience a culture. You feel the energy of the place and connect with local traditions through flavor. I always prefer to follow the locals and let them guide me toward the true specialties of a destination.
What’s your go-to dish if you have to cook something quickly at home?
A perfectly cooked steak with chimichurri and a fresh salad. As an Argentine, steak is part of my roots and something I naturally gravitate toward. It’s simple, satisfying, and full of flavor.
What customer behavior most annoys you?
Working in hotels is very different from working in standalone restaurants, because guests often request highly personalized dishes or off-menu items. I actually enjoy that creativity and challenge, but it can become difficult when certain ingredients simply aren’t available and guests don’t always understand those limitations.
What’s your favorite dish to cook?
I love cooking over charcoal or wood fire, whether it’s vegetables, seafood, or meat. It connects deeply to my roots and to a very primal style of cooking. There’s something incredibly rewarding about mastering the intensity of fire and smoke to create bold, layered flavors.
What’s the most difficult dish for you to get right?
I don’t believe there’s a dish that cannot be mastered with enough practice and discipline. The real challenge is maintaining consistency and perfection under pressure, especially when expectations are high. Managing that level of precision while delivering an exceptional experience for each guest, every single time, is what makes professional kitchens demanding.
What are you like as a leader?
I believe leadership is about balance. Earlier in my career, I experienced the traditional high-pressure kitchen culture, but I learned that shouting rarely brings out the best in people. Today, I focus on mentoring and guiding my team with professionalism and respect. A supportive environment creates stronger chefs, better teamwork, and ultimately better results in the kitchen.
RECIPE : Glazed Seabass with Pickled Nashi Pear & Braised Celery
Ingredients
For the Pickled Nashi Pear
1 large firm Nashi pear
100 ml white balsamic vinegar or rice vinegar
100 ml water
50 g sugar
1 star anise
Pinch of salt
For the Braised Celery
2–3 celery stalks
100 ml light vegetable or fish stock
15 g unsalted butter
Fresh microgreens, for garnish
Flaky sea salt
For the Glazed Seabass
2 skin-on seabass fillets
1 tbsp grapeseed oil
For the Glaze
2 tbsp mirin
1 tbsp soy sauce or tamari
1 tsp honey or agave nectar
1 tsp yuzu juice
Method
1. Prepare the Pickled Nashi Pear
In a small saucepan, combine the vinegar, water, sugar, star anise, and salt. Bring to a gentle simmer until the sugar has fully dissolved. Remove from the heat and allow the liquid to cool completely.
Using a mandoline, slice the Nashi pear into paper-thin rounds. Trim into uniform discs using a circular pastry cutter.
Submerge the pear slices in the cooled pickling liquid and leave to pickle for at least 30 minutes.
2. Braise the Celery
Using a vegetable peeler, shave the celery stalks into long ribbons. Alternatively, slice into very thin bias cuts.
In a wide skillet, bring the stock and butter to a gentle simmer. Add the celery ribbons and cook for 2–3 minutes, until tender while still maintaining their vibrant green colour.
Remove immediately and refresh in ice water.
3. Sear and Glaze the Seabass
In a small bowl, whisk together the mirin, soy sauce, honey, and yuzu juice to create the glaze.
Pat the seabass fillets dry with paper towel and lightly season the flesh side with salt.
Heat the grapeseed oil in a pan over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for the first 30 seconds to ensure an even, crisp finish.
Cook for approximately 4 minutes, until the skin is golden and crisp.
Turn the fish over, reduce the heat to low, and pour the glaze into the pan. Spoon the glaze repeatedly over the fish for about 1 minute, until beautifully coated and just cooked through.
Remove from the heat.
Plating
Drain the pickled Nashi pear discs and arrange them in an overlapping circular pattern, working from the outside inward to create a rosette effect.
Arrange the braised celery ribbons around the pear, allowing them to curl naturally. Garnish with fresh microgreens.
Place the glazed seabass fillet slightly off-centre on top of the arrangement, skin-side up.
Finish with a spoonful of the warm glaze and a light drizzle of herb oil before serving.
